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About Beebs

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    Vancouver, BC

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  1. Loved getting Glosettes chocolate raisins! Despised the peanut ones. Actually anything with whole peanuts. Except peanut M&Ms. Loved little boxes of raisins, too. Yeah, I was a weird kid. Never got apples or popcorn balls. When I was growing up, no parent in their right mind would let their kid eat them anyway - fear of hidden razor blades or rat poison. And really, unless one is a dentist, there is s special place in hell reserved just for people giving out toothbrushes!
  2. I've had candy corn for the first time as an adult. I'd heard about them as a kid, and had imagined they would be crunchy, kind of like corn nuts, but sweet. Sadly disappointed. Worst candy - Rockets. I believe they're called Smarties in the US. Powdery rolls of ick. Avoid the houses giving out Rockets. (Real Smarties in Canada, on the other hand, are delicious candy coated buttons of chocolate - eat the red ones last! They're naturally coloured now, but I rather miss the bright artificial colours.) Twizzlers - close 2nd for grossness. Also those orange wax paper-wrapped toffee things that are supposed to be soft, but never are, and only get stuck in your back teeth. I like Tootsie Rolls. Best treat - full-sized bar of Coffee Crisp!
  3. I just can't cook __________!

    Poached eggs. I attempt poached eggs when I have a hankering for scrambled egg soup. Cutting up a whole chicken into parts. Chicken looks abused. Mind you, these are techniques I can probably improve with a lot of practice...but I just don't want to.
  4. Pumpkin

    Coincidentally, my mom just emailed me at work that a raccoon ate their fairly large kabocha pumpkin off the vine, leaving nothing but a pile of seeds, guts, and a bit of rind. Must be one happy, very fat trash panda.
  5. Pumpkin

    No trebuchet, but I might have a catapult lying around!
  6. Pumpkin

    I've always been curious about it, ever since reading about it in one of the Laura Ingalls books. Pa hacked it open with an axe and Ma baked it in the oven, to be scooped out and eaten with sugar & butter. Anyway, Googling around has people dropping hubbards on pavement to smash it open. I don't particularly relish this method - not big on road grit in my food. Will try the baking technique. I'll need something long & stabby - DH's power drill should do it, though he probably won't appreciate me repurposing it.
  7. Pumpkin

    I've never had a hubbard squash before. How does it compare to other squashes? Also, how does one open it up, short of using a band saw, axe, power tools, or dynamite? I've somewhat avoided them mostly because I understand they're quite an effort to prepare.
  8. Dredging up this thread from the really, really dead.... So this past spring I travelled to Prague. One of the many things I ate was Czech goulash and bread dumplings. It's been a few months, but now I have a hankering for those bread dumplings again. These dumplings are not like any dumplings I've ever had - they're fluffy and bread-like, with bits of old bread mixed in, and the whole lot is either steamed or boiled (not sure which). They're formed into logs, and thick slices are cut to accompany meat dishes. They're fabulous for soaking up the goulash gravy...mmmmm! They taste a lot like the plain Chinese steamed buns, man tou, but fluffier. I think it's a yeast flour dough, no potatoes in there. Anyway, noodling around on The Google for "Czech Bread Dumplings", there's quite a varied bunch of recipes & versions of bread dumplings. But I don't know what's a reliable recipe or one that's worth trying or where even to start. Any suggestions? Also, if anyone has a delicious Czech-style goulash recipe they're willing share, please do!
  9. Pumpkin

    Me too! I like pumpkin, especially kabocha squash/Japanese pumpkin. Prefer pumpkin & squash in savoury applications rather than sweet though.
  10. London Drugs has the 6-qt DUO60 on sale for $89.99 CAD this week! Enabling... In-store only, though.
  11. Weekend project - deviled eggs! Or maybe egg salad. Mmmmmm..... Yup, first time I vented the thing I screamed. Fortunately by myself, so nobody heard.
  12. Also, venting the steam for quick release scares the crap out of me! For all you experienced users out there, did you just get used to it after a time?? Right now, I am using a towel and any long cooking utensil to poke at it. Or am I the world's biggest wimp???
  13. I've been wondering about the Low Pressure setting on mine. What would you use it for?
  14. Still getting the hang of my IP, so I also made mashed potatoes last night. I used one of the recipes on the Instant Pot website as a starting point. Turned out great, done in no time at all! Pre-mashing, they were sitting in there about 20 mins; post-mashing another 40 mins. The Warm function doesn't keep them as hot as I'd normally like them (I my mash piping hot!), so I think taking a page out of Okanagancook's book is the way to go - mash them at the last minute. Made bolognaise earlier this week too. Turned out fine, but needed to adjust seasoning. Downside of the IP is that it's not simple to adjust seasoning. I like to adjust as it cooks, but I can't do that with the IP.
  15. Well, looking ahead to (Canadian) Thanksgiving next week - I think the IP would be really great, if not better, at making mashed potatoes ahead of time or last minute and keeping them warm. Not dry them out and free up oven/stove space, besides. Speculation, of course, not having tried it myself yet.