ddueck

I can't believe I didn't think of a potato masher. I have been plugged in for two long. After reading this forum I am going to go home to experiment. Thanks all!

Does anyone make hummus without a food processor or a blender? How was it made before electricity? My food processor packed it in and I am getting tired of buying the store's hummus.

I have heard good things about this restaurant in Abbotsford Restaurant 62 I too am always on the lookout for restaurants east of Vancouver.

From the picture, I might consider making sandals out of them.

Thanks for the info and the link. Just this weekend Safeway had a sign up. I did think it was weird that I was finding fresh lemons but no Realemon. I use the lemon concentrate when I require the acid rather than the flavour. I use reconstituted lemon juice when I bake buns with whole wheat flour. It appears to help the leavening. I haven't down the research to figure out why, but it what my mother taught me and it works. Anyways, thanks again.

Okay, so please don't razz me too hard about buying lemon juice when I could be squeezing fresh lemons (yes, I do that too), but this hunt is beginning to make me curious. About two weeks ago, my wife was going to buy a bottle of reconstituted lemon juice. It was out of stock at her local grocery store. After a couple of days, she tried at another store and it too was out of stock. Since then we have been checking at every store more for curiosity rather than real need and there is no lemon juice to be found. Lime juice is in stock and fresh lemons and limes are not difficult to acquire but lemon juice has disappeared from the shelves. Does anyone have any insight into this perplexing problem? Inquiring minds want to know.

NWCAV Cooking Class Anyone here signing up for this class this year? I know EGulletters have been populating this one for years. It appears that the Monday sessions are already sold out!

Thanks for the heads up Kentan -- good brekky places in that hood are especially welcome. ← So, you think that this breakfast place will be even better than Rickey's?

Oops, I didn't look close enough to what I was doing. I can't believe I posted in the wrong forum. Anyways thanks for the responses. I normally stay in downtown Ottawa but I have long days here in Kanata. I just brought up the Brookswood and that looks like a wonderful evening. I purposely didn't ask for any specific type of food as the options out here seem rather limited. I have just been informed about Fratelli's. I think I will have to try this before I leave. (Moderator, please accept my apologies and move this thread to the proper location. Thanks)

I am out in Kanata for a week staying at the Country Inn. Is everything here a chain restaurant or a box store? Please help me find some good food. I did have a pretty good steak at Baton Rouge, but I understand that is a chain as well. Any suggestions would be welcome. I am ready to try just about anything.

Did anyone join the facebook group for Dine Out 2008? My workmate tells me that there are over 6000 people who have joined this face book group. Do you think that this will affect the attendance of Dine Out?

Two Greek restaurants that my wife and I enjoy are Stefano's in New Westminster and Simpatico's on West 4th. Stefano's has a really pleasant atmosphere and great decor. It seems a little more elegant than the average taverna and the food is great. It is family run and the staff never seem to change. I like the professional service. Simpatico's is the place to go when we attend Bard on the Beach. It is pretty casual but consistently okay. The food is better than the run-of-the-mill greek places. Excellent Greek bar food (is that a category?) can be found at River's Reach in New Westminster. They used to be Venus' Pizza but reduced their dining area to put in a beer and wine store. There are some reasons to dine outside of downtown Vancouver!

This year we are doing renovations and haven't had much spare time. My wife spent the weekend painting the basement and on holiday Monday, I changed the taps on the kitchen sink. As our basement is being renovated, I took the laundry to the laundramat and spent two-plus hours cleaning dirty clothes. This meant that Thanksgiving dinner was up to my ten-year-old daughter with close supervision from her Grandma. Grandma's other responsibility was to supervise the other children, one nine-month old, one three year old, and one independent seven year. They are all girls and all busy. I was a little worried. They stuffed the turkey and put it into the oven while I, pretending to be a plumber, had the kitchen torn apart. I left for a couple of errands and got back just after six to find an excellent dinner awaiting me. The turkey was done beautifully. The sides were all very simple but well prepared. Grandma and Lydia also made pumpkin pie and apple pie from scratch. The crust was rolled a little thick but it was a fantastic first effort. I was so proud of my daughter (and mother-in-law) I had to tell someone. We might make a chef out of her yet, although I am hoping she choses an occupation with a little better financial compensation.

That technique is fantastic! Now, how do I cut a mango so I don't loose one tasty morsel.