Beth Wilson

I love Denningers! That is one of the things I miss the most about living up here. Great German food! I just picked up a pork tenderloin on sale and was thinking of grilling it on the mini tomorrow....any favourite recipes or techniques you might suggest? DH actually picked up the tenderloin on sale and suggested it would be nice cooked on the egg. Eureka! I have converted him from gas bar-b-q. Now to start saving for a bigger egg!

I tend to keep it simple with regular bread crumbs and a mushroom sauce over top. I keep wanting to try something different but we always go with the usual mushroom sauce. I am curious (since I have a few jars on hand) what do you do with the red pepper jelly?

Interesting! In Canada, packaged foods, along with most (all?) other consumer products, have to be labeled in both English and French. Frozen versions of Cottage Pie, (billing themselves as Shepherd's Pie?) are labeled Pate Chinois. Wikipedia maintains it's a separate Quebecois dish. Can you comment on how the French version "Hachis Parmentier" differs from a typical English preparation? Without meaning at all to be facetious, I am guessing there are as many ways to describe a typical English preparation as there are with almost any dish. That said, to me the primary difference is in the choice of cut of meat. I was brought up with Shepherd's/Cottage Pies made from the leftover Sunday joint but here in Canada I usually use ground beef. Dorie's version calls for minute steak or chuck. I used chuck. The meat is cut into very small pieces, slowly simmered with aromatics and then one separates the broth and the meat and further hand chops the meat. It is a bit more of a production than my usual way of simply browning ground beef but I believe the finished product justified the more finicky preparation. I used Stewing beef from Max Burt my local butcher extraordinaire, and cooked it in my slow cooker all day on low setting with the aromatics so it was pretty quick to chop up the bits of beef when I got home from work and threw the rest of the ingredients together and sat down to a fantastic dinner in short order. The stewing beef was still on the frozen side when I put on the slow cooker and it cooked up nicely. Made for a quick meal at the end of a busy day. Bonus: Leftovers for lunches the next day!

This was the first dish I tried from the book, and we had very little leftover as the aroma coming from the kitchen made us extra famished! It got me hooked on the book. I like the idea of blending the different cheeses on it Anna. My DH can never turn down a dish with 3 cheeses in it.

Conspiring! Guilty - my copy arrived yesterday. Their posts on the other thread and this one have made me drool and I just had to have it.

I too have an assortment of gluten free grains that I accumulated, made a few things I wasn't thrilled with and now they sit there taunting me.... One day I will make a great loaf with them, Honest! I have a couple of bags of sugar in the cupboard that have added fruit pectin - sent hubby for fruit sugar for a pastry recipe and got the pectin kind - twice. I finally did get the right kind but now I can't seem to find it in me to through out stuff that could be used for something...but what?

If you want, I have a nice tub with about 2 cups of fermenting unpasteurized Manitoulin honey - you could make a vinegar experiment It is yours if you want to play!!! I can deliver for a small fee of dinner cooked on the EGG

Don't have a car tomorrow....darn it! Will you be making the requisite squidgy white bread on the egg to go with the pulled pork? How do you cook a pulled pork on the egg?

They look good! How did they taste? Was there much smoke from the drippings?

I know you are here to work, but after reading about 2 baking mistakes in your short time here I have a diagnosis for you!!! You have reached vacation mode! Sounds like a full blown case of it and I am sorry to say, there is no known cure

Dinner was delicious! You forgot the dessert!! My first try of oven roasted Strawberries!! Who knew such a thing could be so good!

Thanks for the tip about the coals.....I finally tried a bit more in the Mini egg and was able to reach 600F in no time....I was trying for 350F so I had to cool it a bit but was surprised at how it finally got to a higher temperature. I guess since it is just borrowed I have been a bit timid on putting too many coals in it. Were there many people at the festival with the smaller eggs or was it just the Gigantic ones. I assume "imitators" were not allowed?

I imagine the place smelled fantastic! I wonder what was the most interesting thing you saw cooked on the EGG. One of the ticket options is to just go around and try all of the food being cooked? Sounds like it needs to be on my list of events to attend Of course I would like to try all the goodies! Is this an annual event?

Cool Kerry! I can't wait to see what you post on your new egg! Did you end up with great a deal from the show? I was wondering about cooking on the egg over a long time.....can you add fresh coals to extend the cooking time or are there rules about that? What great tips did the eggsters share with you?

I should have enough herbs to try a few of these suggestions out. Freezer space can be limited so it will be interesting which storage technique works out the best. Decent herbs are scarce in the grocery store around here in the winter so I am looking forward to some decent cooking with the stuff I grew this year. The lemon basil smells great so I am hoping it keeps the flavor after freezing. Thanks for the help!

Soup is pretty popular in this house during the winter so I will try the mason jar technique with some. Just regular salt? I have chunky sea salt and regular stuff. Microwaving seems like a quick way to deal with the basil. Thanks for the suggestions!

For the first time I have some basil, lemon basil, marjoram, rosemary and thyme that are worth preserving. I would prefer not to dry them as they turn drab colors. Is there a way to save them without losing the great colors they have right now? I was wondering if there was someone out there with a great tip on vacuum preserving to keep the coloring or if someone had another way for me to try. I would love to be able to use them in the winter!

Maybe a food show about food and not the personality of the host. It seems alot of shows these days are all about promoting the personality and the products they are selling. I enjoy the fancy, shiny, no expense spared products they use on these shows but really, for most of us, who has the money or the space. Back to basics would be nice.

The black hole of a cupboard under the sink....dark, musty and sometimes there is a bonus mouse for the cat! I have latched it closed but I know it is there, crying out for a kitchen renovation!!

Many years ago my younger sister got married and for her shower gift we presented her a unique recipe book. We took the wedding invite list and sent them all invitations to her bridal shower and requested if you weren't able to make it (many didn't because of long distances) please send a photo of the family and a favourite family recipe. We were please that almost all of the long distant invitees did indeed send in their photos and recipes. The cookbook was a one of a kind and my sister tells me that when she uses it she has a tendency to spend a few extra minutes going through the book looking at the photos and notes as many families wrote stories with their recipes. It captures a moment in her life as well as some great recipes that were tried and true favourites of friends and relatives.

The white 'squidgy' bread was perfect with the pulled pork! Thanks for sharing that with us....I found another pork shoulder roast in the freezer and will be dropping it off soon.....further experiments will be appreciated

In my life before Egullet I was blissfully unaware of the mighty BGE but now, thanks to Kerry Beal and this wonderful thread, I have found myself cruising the internet to educate myself on grilling, smoking and all the stuff that goes with it! My tastebuds thank you all for this knowledge and now for the hard part - justifying the expense to BH.

The curry paste was kinda mild, it kinda sucks when the closest store to sell the stuff is 2 hours away. It is meals like this that make me miss the city conveniences but eating dinner listening to the bells on the boats softly swing in the wind reminds me why I live here too! Sounds like marjoram might go nicely with turkey!

I have been in my local hardware store and noticed they had a complete line of environmentally friendly (and non toxic) house cleaning products. It seems to be a trend that the smalltown hardware stores are following yet the same old stuff is available at the grocery store. It might be worth checking out somewhere different than a grocery store for these kinds of products. I was pleasantly surprised with the selection of products but confess I did not look for dishwashing soap as I had purchased the gallon jug at a big box store and it seems to be the never ending bottle of soap. Mental note to myself - if the bottle does not look like it will fit in my ancient kitchen cupboards it ain't worth the deal!

My mother inlaw has been sensitive to gluten for years and she has been having great success with bread and dessert recipes from the CIA cooks gluten free cook book. She has a few books but has been having the best luck with the CIA book. I have tried modifying a few of my recipes with oat flour with some success. If the recipe called for 1 cup AP I substitute 3/4 cup oat flour. The oat flour gives my brownies a texture that emulates extra fine coconut as well as a coconut flavour and my brownies seem to be that much better with it! You have to be careful with oat flour as they are often milled on equipment that wheat flour is milled on and if the client is allergic it might be a concern. Luckily my mother inlaw has not been diagnosed as being allergic so she says she is fine with the oat flour. (Thank goodness )