KarenDW

While far from perfect, this scoop seems like it would be easier to use than the traditional thumb-activated types.

I have used frozen scallops on several occasions. Generally, my MO includes defrosting on a rack over a plate, in the refrigerator. Then, treat as fresh. Everything works just fine enough for us

Definitely pre-cook. I would par-bake in the oven, without browning, a la blind baking a pie shell.

I am able to purchase a butterflied chicken from the butcher, and also from the fresh chicken counter at Whole Foods. Actually, the WF shop in my neighbourhood will cut up a whole chicken, to order, when I purchase a whole chicken. Even on sale. This is a real time saver when I'm roasting 4 or 5 chickens for a party, or making stock.

I usually just make some creme fraiche instead. So non-traditional it's nearly heresy.

Summer Pudding: layer (sweetened) crushed fruit and crusts-off, sliced white bread in cake pans or hotel pans. Cover with plastic wrap, extending the wrap past the edges of the pans. Press, with a cutting board, and a couple of 1 lb cans. This can be done a couple of days in advance. Invert onto a board, and slice or cut into squares. Serve w/ sweetened cream, ice cream, or chilled creme fraiche. Here's a BBC version.

I grew up eating chow mein, or rice and veggies, for breakfast At least 4 or 5 times a year, I serve French Toast Casserole as the entree at the community meal where I work. We add a side of sausage, and fruit salad, to round out the menu. This is usually precipitated by a donation of fruity breads from the neighborhood bakery. Eggs can be inexpensive for feeding 100+ people... At home, I like a fritatta, as often as I can make one, and not annoy the husband too much. Although, I've heard that he often eats eggs and bacon for supper on the nights I work.

Maybe you can order from Que Pasa in Vancouver. Dried chilies are pretty lightweight, & easy to post.

Ack! You could try using cornstarch to replace the potato starch...

Sometimes Tomas Hicks at UrbanAshram.ca offers cheesemaking classes.

Cooked? I just sauteed arugula then added cooked bacon and cheese. The Gruyere or the bacon could have been left out and still have been delicious. I have some pepperoni... Just asking, since part of the OP's premise was that heat was available. Eating uncooked food is easy. The OP came about from steaming and poaching seafood without salt or veg or dairy, etc. The variables are "doneness" and concentration. As the OP referred to adding heat, then yes, I was referring to cooked, together.Sautee salami until crisped, add arugula, with just the water clinging to the leaves. Cook until wilted.

salami & arugula

Strata. Yes, layers. Bread, cheese/meat/protein, sundried tomatoes & olives, cheese. Pour eggs/milk over the works and let it soak in before baking.

I have had success using my "usual" cookie dough recipes. Do use double-acting baking powder if you can find it. Also, portion the dough and freeze until firm before wrapping for longer storage. *don't* forget about the dough for 3 weeks after you have put it into the freezer the first time If you need lots, most food service suppliers have some sort of pre-fab cookie dough...

This looks like something which would be useful to have at the cottage, or when camping. Lightweight, compact, probably moisture resistant. Or, from a business perspective, good to put into a holiday rental property.

I've made variations of Paula Deen's Baked French Toast, in quantities of 4 to 140. If there are any nut allergies involved, I usually just use granola or chopped sunflower seeds in place of any nut-like toppings. Easy to make up ahead, and bakes in 45 minutes. The kids will want something sweet, something salty (i.e., bacon), and most of the girls will want fruit. Oh, and a lot of water and juice. Time flies. You must have been having fun.

I just eat it, like any other sort of rice. The green tint is really lovely, and a nice contrast to any sort of red or orange-sauced dish, or with a white fish. In my experience, the flavor is ever-so-slightly bamboo-ish. Sort of earthy, in a very mild sense. Soothing and pleasant Cook, eat, enjoy!

$15/kg = $6.80/lb as there are 2.2 pounds per kilo.

arroz con pollo

But a lot of day-to-day eating out (home-meal-replacement) is decided on-the-fly. Not to mention the "where should we grab lunch?" question which is asked in countless offices daily. Which means that street carts *could* provide direct competition to small neighbhourhood operations, delis, coffee shops, etc., which may have much higher start up costs and on-going overhead than the carts/trucks. I'm all in favour of a diverse food scene. Just don't know how our relatively small and thinly spread population can support many more food establishments (of any sort).

I've had success with shaping the dough and panning, then set into the fridge overnight for the 2nd rise. Remove from fridge for 20-30 min before baking (if you have that sort of time). With the first rise, you can probably get away with making the dough an extra day or so ahead of time; just punch it down every day until you're ready to use. just my experience, not professional advice

I would just phone Rubbermaid, and ask about the particular container you wish to use. FWIW, I have stored food in the transluscent rubbermaid tubs, and have not died yet. Rubbermaid.com Orders & Returns Toll-Free: (866) 271-9249 - Monday through Friday, 8:30 a.m. to 5:00 p.m. Eastern USA & International - Rubbermaid, Inc. Home Products & Food Storage Divisions Attn: Consumer Service - 3320 West Market Street - Fairlawn, Ohio 44333 USA Please do not ship packages to this address as they can not be received. Toll-Free: (888) 895-2110 - Monday through Friday, 8:30 a.m. to 5:00 p.m. Eastern Rubbermaid Builders Please visit www.rubbermaidpro.com for contact information. Rubbermaid Commercial Products Please visit www.rcpworksmarter.com for contact information. Rubbermaid Canada Attn: Consumer Service Dept - 2562 Stanfield Rd - Mississauga, ON L4Y1S5 Toll-Free: (866) 595-0525 - Fax: (905) 279-5254

if you use double-acting baking powder, any muffin recipe should be ok for a week. Although, I would avoid putting fresh fruit (i.e., bananas) in until ready to bake; just because of oxidation.

Most typical bag sizes around here are 340 grams and 450 grams. Depending upon the conversion used (28 grams/ounce or 30 grams/ounce), the 340 gram bag will be either 12 or 11 ounces. This is not a new phenomenon. Several years ago (i.e., shortly after Canada converted from Imperial to Metric measures), the mainstream coffee companies began marketing a 340 gram package at the same price as the 1 lb bag, in grocery stories.

@SusieQ: I would still argue about it I use all sorts of bags at our local WF. No one ever gives me grief about it.