Sugarella

Thanks once again Megan....I really enjoyed this one. I've read a few bits of blogs here and there but none of them have grabbed me from the start and held me the way yours did. Like Safran said, you really do have the touch! I hope we hear more blogging from you soon.

Butter for me, but then I've never tasted a lot of these brand name margaines that all of you have. Never tried "I can't believe...." etc., but I have tasted a few horrendous margarine products. I was raised on bad margarine and only tasted butter when I was in my 20's. These days, it's butter for everything except toast, actually, because I do like to slather the stuff on. For that, it's a 100% soy product, non hydrogrenated, which remarkably tastes an awful lot like butter, or at least a lot closer than regular margarine does, and I'm ok with that. I have customers who gasp at my use of butter based buttercreams for their cakes, but once I've exlained it's whipped so that all they're getting on one serving is barely a tablespoon and that they easily put more butter on toast, they're fine with it. Besides, butter is better for you than crisco, that's for sure. I think this is similar to the whole egg backlash that went on a few years ago. Somebody reports something stupid and everybody jumps on the anti-"food of the week" bandwagon with only a shred of proper information, and those people refraining from consuming eggs didn't realize they were easily eating at least 2 dozen eggs per week anyways, in their bread, pasta, and ice cream. A little misinformation sadly goes a long way these days. I really wish someone authoritative would start preaching portion control instead of total abstinance and fear.

Sign me up!!

I think we're a couple of seasons behind on this show in Canada, but of the few episodes I've seen so far, I've actually enjoyed them. The Gordon on Nightmares is quite a different character than the Screamy McScreamerson we saw on Hell's Kitchen, which was my first introduction to him. He's actually endearing here, and I'll look forward to seeing more of him in this arena. From a businessperson's perspective, there's an awful lot to learn from him.

Ganache can actually take an awful lot of liquid, especially bittersweet, and I can't see you adding so much cognac, with its high alcohol content, that it'd be too much and still palatable, so I doubt that's the problem. Is it possible your ganache was too cool when you did it this time? You mentioned it's worked before so that's why I'm wondering. Should still be warm, with room temp alcohol slowly mixed in.

Yup.... people in cities are generally in better health than those in the 'burbs, despite the pollution.... because we walk briskly everywhere instead of taking the minivan. Megan, thanks so much for a wonderful blog and a terrific glimpse of New York. I've thoroughly enjoyed this one, and I really wish it wasn't over tomorrow. A trip to NYC would definitely be in order, if I wasn't trying to save a loft downpayment. Maybe next year after that's all done.........

Wow. I'm really suprised nobody likes the Rubinos. I find them both engaging and charming, and have a lot of respect for their devotion to their respective crafts. And I'm sure I've seen well over 10 episodes of their show over the years, too, and although the food is certainly what you'd call high end, I don't think that necessarily make them pretentious. But then, maybe my opinion is based on knowing that experiencing the food vicariously on Made To Order is easily within my reach, whereas dining at Rain is certainly not.

Me too. If that's not the worst brand name for a plop of chocolate, I don't know what is.

This was just...... ooohhhhh!!!!

Boy do I appreciate your frustration, but this isn't a cleanliness issue, it's a food safety issue, likely enforced by your state's health department and public spaces like schools just need to follow suit. I'm quite sure your home kitchen is clean. Clean isn't the issue. But do you know how long your buttercream can be held at room temperature or at which temperature you need to boil milk products at to repasteurize them? Perhaps you do, but not all of the other children's parents do. And 4 year old bodies are more delicate and susceptible to foodborne illness. Don't get me wrong.... having a health inspected kitchen DOES NOT equate cleanliness or food safety; we all know this is true! But at least those kitchens can be inspected; at least the knowledge of proper food handling is there, should the kitchen staff choose to implement it when the inspector isn't looking. We all know kids put all kinds of things in their mouths all the time and they don't die from it. Well actually, no often at least. But salmonella and e.coli, the two most common, are lethal in some people with lower or underdeveloped immunity, which 4 year olds happen to be. And nobody in this day and age needs to become deathly ill or die because somebody didn't wash a strawberry properly; I'm sure you'll agree. In the future, you can still go ahead and have that homebaked birthday cake for your child. You can still have your child enjoy sharing it with his or her classmates at a birthday party. But you just need to do it at home from now on. The difference being, that the classmates' parents had the choice to send their child to your home for said party knowing there would be food served that was prepared in an unlicenced facility. If they make that choice, and probably all of them will, your child still gets their cake and party. If the cake shows up at school, those same parents didn't get the choice about what their children would be consuming that day. And with implementing this policy, the school eliminates its liability. I hope you understand the difference. You know, up here, sharing food in public spaces like schools is banned by the health department. Well banned isn't the appropriate word, it's provincial law, which is something readily implemented when you have government run health care. Bake sales are also banned. So are potlucks of any kind. Half-centuries old annual traditions of chili cookoffs are banned. One cannot cater their own wedding or reunion in a public space, either. Nobody really likes any of it, but it's intended for the greater good. I hope that clarifies the issue somewhat. My post isn't intended to make you agree with the policy or like the policy, but rather to inform you why it' been done.

Oh Megan I'm so glad you're blogging! You have such a warm, inviting writing style and you're doing a terrific job of showing us around the city. I'm going to really enjoy this week. I only went to NYC once, when I was 4. I can't wait 'til I can return for a good long holiday and really experience it. I don't remember anything from that trip long ago except that my Mum kept the back of a chair pushed up underneath the doorhandle to our hotel room so nobody could break in and kill us in our sleep. But then, my Mum's always had a way with kids.... But YOUR New York sounds MUCH better! Feel better soon........

The one that Abra's got pictured above is actually a good one. Marcato is the same company that makes the famous Atlas pasta machine. Abra's husband and I must shop at the same discount stores because I just got the same one for $10 today.

Oh you guys....the teakettle on the stove is essential! Think of it as set decoration for your home. Nice things just have to be deliberately placed some places to get the maximum visual benefits and break up the monotony. Think of it....a bare stovetop is boring and unstimulating. But a stovetop with a shiny or brightly coloured item strategically placed off to one corner directs your peripheral vision to pick up on other shiny or bright things around the room, making your view of the room that much more pleasing. Notice you'll never see a bare stove in a home magazine.... that would be so.... so.... "average!" Now if you'll excuse me, I need to go refill my teeny weenie coffee/tea/flour/sugar canister sets, because those things are so important they have to be kept on the counter at all times!

In my earlier posts I was referring to pans that are 3" high; specifically baking less batter in them similar to the amount meant for shorter pans, and the cakes rose higher because they could climb. The pans you said you used were only 1.5" and 2" high, and I doubt that 1/2" difference would give the climbing room I'd been referring to to make any real difference. The experiment worked for 3" high pans, not 1.5" high. As for nonstick pans....I don't know. But I do know they conduct heat differently than regular pans. Sorry you were disappointed with the results. Hope the cakes were good at least.

I think you should make this your sig line, Patrick!

Interesting article by Mr. Epstein; thanks for the link, GG. I can add one more..... theatres are no longer cleaned/swept between showings to cut costs. Remember when there used to be at least 1/2 hour between films? I can remember as a kid buying our tickets and having to wait in the lobby until the theatre was ready again, even though the previous film had already let out. I knew about the tricks with the bulbs and slowing the projectors, and with projectionists running up to 8 films at a time.... but I wonder, are projectionists in the US unionized? Not theatre workers, just projectionists. Does anybody know? Up here they are, and there are some hefty severance packages being doled out as things are going digital. At least now with the advance of digital media we'll get to see the films again as the studio intended, without jumps and flashes with every reel change. Back to topic..... I'd forgotten, but when I was a kid my Dad used to take us to dinner first and we'd smuggle our desserts into the theatre wrapped in napkins in our pockets......

Project, you're brilliant. This was very entertaining, or rather, it would be entertaining had I not been sure it wasn't actually a possibility. Except, it won't be Sandra, it'll be Sandy. No wait, Sandi. No, wait..... Sandii. Yeah, that's it...Sandii. "No chefs please, and nobody with training." <<------ UNBELIEVABLE.

Abra, if it's unfinished wood you'll want to oil it often with tung oil until it builds up a finish, and if already lacquered you'll just use butcher's wax and buff. I only buy old wood when choosing furniture and have fully refinished quite a few pieces too. PM me if you need more info. I cannot find a picture online of the table I want, but it is an extra wide imposing rectangular structure that completely dominates the dining room. I want an older piece preferably made of mahaogany or ebony, and it should comfortably seat at least 10. The University of Toronto has about 40 of these very tables which used to be in their mess hall, which are now in their study hall, sadly gouged with graffiti. The seating is equally important, however. A guest should feel as though they're lounging in a grand salon rather than dining in a formal room; the seating evoking the same comforts as the sort of sofas one might usually retire to after dinner. There should be 2 large armed chairs at each end, and 4 smallish loveseat type benches along the sides seating 2 persons each, rather than 8 individual chairs to seat those same 8, and all of the seating will be overflowing with cushions and pillows covered in sumptuous Moroccan silks and tapestries.

Just came across this one....it's copyrighted so I have to put the link..... http://www.welaf.com/resources/files/1135826053.jpg

In the summer of 2000, we had hundreds of moose decorated throughout the city by various artists. Moose is considered food to some people so I guess this is still on topic, sort of, but of course moose isn't really served in Toronto. You can check them all out here: http://www.toronto.ca/moose/moose_moosellaneous.htm I'm sorry you're not really enjoying your city's art thus far, but we sure did enjoy ours. It depends on how you look at it, so give it some time. Good, enjoyable art really is the responsibility of the artist, so I hope your city commissions some who very enthusiastic, and who get the point that these scapes really are meant to make one stop and smell the roses in an otherwise hectic day, so to speak.

Looks like fun. They look and sound yummy..... did you find all of these recipes in one book or are they online somewhere, or did you make them up yourself?

It used to be accurate, actually. Thousands of copies of films were printed on film rolls to show the film in all theatres at the same time (very expensive), had to be transported to them (very expensive) and had to be played by professional screeners in the film room (also very expensive). These days however, most studios distribute their copies of films on digital mediums, so it's very cheap to produce, to transport, and any low-wage schmo can hit a play button. The price of films these days has got nothing to do with anything but profit for the theatre companies. As for sneaking stuff in, just red licorice for me. And I always just buy a coffee, and that's it. If I'm going to pay that kind of money for food it better be good and it better be served to me by a waitperson in a fancy place. Pam R brings up an important point though..... what do you do if you actually can't eat any of the concession food they serve? Should you have the right to bring things in in that case?

It's definitely not decilitre, because you'd never measure butter by volume. My first thought was Dessertspoon, too, and that's about 2 tsp. or so. Makes sense for the recipe, anyways.

Hold the phone.... You mean skate is supposed to be served already deboned!? No wonder I was horrified. Scraping it off its bones right there on the plate just looks like something you'd see on the surgery channel. Gah. Dumped the guy that cooked and served it, so all's well that ends well.

The hell it will! There's nothing more disgusting than scraping that slimy flesh off those knuckles, and anticipating actually putting it in your mouth. Ugh. Excuse me, I have to go and hurl now. I think if this does happen, and I do expect it could be a distinct possibility in my lifetime, I expect it won't be a plant, but rather will be meat. I think BSE and avain flu are just the tip of the iceberg and we'll begin to see more and more mammalian plagues. But then, we'd probably just find new animals to eat.