FauxPas

I think I know the ones you mean. Similar to this? http://www.bedbathandbeyond.com/store/product/totally-bamboo-6-piece-bamboo-utensil-set/1013997764?Keyword=bamboo+utensil They are very inexpensive and overall, the reviews are very good, but I bought a similar set and they did not hold up well for me at all. They are also not dishwasher-safe. And they didn't give me the functionality I wanted. Still, they are a great deal for people who don't beat them up too much ... or who just have to 'beat up' their critters a little bit.

I love LU's Le Petit Écolier with the chocolate-hazelnut coating, but I can't seem to find them anymore. Amazon lists them, but shows no availability. Sniff. Le Petit Écolier Hazelnut Chocolate

Thanks, Shalmanese! I want 2 or 3 spoons in different sizes, but I may also try the spatula you recommend. Only, since I am a SouthPaw, I will get the left-handed version. I don't use some utensils since they are clearly intended for right-handers, very nice to see a left-hand version! Joyce Chen Left-Handed Bamboo Spatula

Thank you! I am going to try at least one of the Joyce Chen spoons. I will order some from the Amazon link, my initial search didn't bring those up. Thanks again! But always interested to hear how other people have found their spoons.

I love bamboo spoons! And I need some new ones. I bought some a few years ago that have lasted really well, even with dishwasher cleaning, but they are aging. They were quite pricey and came from a kitchen store (can't remember which one) in either Victoria or Vancouver, Canada and I still have a couple of those. I thought they were overpriced at the time but they lasted so well and I just loved the feel and shape of them and the solidity (if that makes any sense). Also, they were varied sizes and I loved that - some for smaller pots, some for bigger. I bought some recently in Arizona (where I am now) and they were crappy and did not hold up well at all. I would love a source for good-quality bamboo spoons. I have checked some of the usual places like Amazon online and Bed Bath and Beyond and what I do find is not generally recommended or feels and looks like rough-edged lightweight crap. Can anyone recommend a source? Thank you in advance.

basquecook, I am curious about the amount of vegetarianism in China. Although you have been treated to some lovely vegetarian dishes, I am surprised by the amount and variety of meat in some meals. Is meat considered a sign of prosperity, a necessary menu item when entertaining a 'foreigner?' Do the Chinese really eat that much meat in their meals? And yes, I realize that there are various religious limits on food, such as with the Muslim district. I'm not sure about the proportion of Buddhists or Daoists in China, but are there many people who join in these meals but do not partake in the meat dishes? And perhaps this is a question that I should address to others on this forum as well, but I am curious about your experience while being in China. I love all the photos you have posted and you still have notes to identify the food you ate over so many meals! Wow. I admire your organization or your memory.

Kahlua Panna Cotta - I've never made it, but I've thought about it. Here's a pretty version with a coffee gelée layer, but there are several other versions around if you search. This one uses 1/4 cup of Kahlua. (Scroll down past the Rosewater Panna Cotta, though it looks lovely, also!) http://whatsheshaving.com/tag/panna-cotta/

the original question here was for a fairly simple carving answer, I think. Here is one I did a few years back that was really easy though I did shop around for the bits and pieces and had a casket off to the side of the pumpkin, etc. https://plus.google.com/photos/104071309318323637676/albums/5127728884596328705/5127729262553450818?banner=pwa&authkey=CNGP_a72yqivaA&pid=5127729262553450818&oid=104071309318323637676

Kerry, that pumpkin is stunning. Shel_B, what did you do with yours?

Spring rolls or summer rolls - some vegetarian, some with shrimp. The rolls don't even have to be cooked, and can be served with a few different dipping sauces. Maybe some Asian lettuce wraps - with ground pork or chicken and a nice sauce. Here's a starting point for recipes, many more out there of course and you can always tweak them. Lettuce wraps http://www.food.com/recipe/p-f-changs-chicken-lettuce-wraps-15865 Spring/summer rolls: http://whatscookingamerica.net/Appetizers/SpringRolls.htm

Popular Photography magazine has a short article on the photography and some of the techniques. If you click on the photo gallery, there are some explanations of how the shots were achieved. http://www.popphoto.com/photos/2013/09/behind-scenes-photography-modernist-cuisine

I always love reading these adventures! It's partly the food - the cooking and the experimentation you do - and also the quirky location. But more than anything, I love the sense of camaraderie and fun that you folks have!

I like making pickles and relishes with summer squash.

Shelby, maybe you could grate up some of that squash and mix it in with the cat food. Your kitty certainly looks like he would give it a go!

That's probably the only time that the 'sides' matter! :-)

I was told that the shiny side should always be toward the food, but I can't remember where I heard (or read) this, so not sure if it has a lot of validity. :-)

Ha, if someone were to wander in to your condo and see that varied equipment, they might think you were working on a meth lab or something! Ha. I love it that you two share details on the failures as well as the successes. You give some very useful info for others trying to work with those recipes or those (like me) who are just thinking of venturing further in terms of equipment and approaches. And I love your sense of humour!

I absolutely LURVE reading your posts! Happy Belated Birthday, Kerry! How long are the two of you in Manitoulin this time? I hope the weather improves for you. Looking forward to reading your adventures - how do you find so much time in the day? - you seem to accomplish so much in the time you are there, and with being on call, etc. Wow. The locals must look forward to your visits, knowing that you will be bringing goodies to the rounds, etc.

I thought it might be for crepes, also! Dave, do you pureé that cucumber/avocado soup? Looking forward to reading more, and I love your kitchens!

Here's a recipe for Thai Sweet Potato and Pumpkin Curry (with optional chickpeas). It ticks all the restricted food boxes - vegan and gluten-free: Thai Sweet Potato & Pumpkin Curry

With lots of sweet potatoes and pumpkin, you can also look to Caribbean cooking for cooking ideas and recipes for soups, stews, casseroles, salads, etc. I think a sweet potato or pumpkin casserole along with a bit of Jamaican Jerk chicken thighs for the meat-eaters would be pretty awesome. But I realize Jerk chicken has a fairly lengthy list of ingredients and you may not have a ready-made Jerk mix. And it can be made a bit too spicy/hot for some tastes. Still, I think having an Island Dinner night would be fun, if you were up to it. One of many possibilities for a sweet potato and bean soup: http://recipes.howstuffworks.com/caribbean-sweet-potato-bean-stew-recipe.htm here's a Trinidadian corn pie recipe: http://latinfood.about.com/od/salsassaucesdips/r/trinidadian-corn-pie.htm (If you have vegans, maybe sub rice or soy milk or coconut milk and use soy-based cheese?) A Jamaican stew with sweet potato and black beans (I wonder if you could add or sub pumpkin?): http://recipes.howstuffworks.com/jamaican-black-bean-stew-recipe.htm

I think the reason you aren’t getting a lot of response on the black bean chili request is that many of us don’t really follow a recipe to make dishes like chili. Everyone has their fave variations, but I tend to use the following, and some folks will think what I do is sacrilege: Black beans – cooked from dry beans, as I don’t like the texture and amount of salt in most of the canned stuff Mix of sweet peppers, diced (I am especially fond of red, yellow and orange peppers with black beans, but I know green peppers are often the least expensive) Canned diced tomatoes Frozen corn – I love corn with black beans, though I wouldn’t put it in ‘regular’ chili Diced onion and maybe onion powder as well Fresh garlic and/or garlic powder (I like to use both!) I’d use a garlic press for large batches Fresh mixed hot peppers, very finely diced – last time I made chili, I used part of both a hot red pepper and a jalapeno (if you don’t have time/energy to do all the chopping/dicing, maybe some canned diced jalapenos could substitute – plain is better and again, I’d avoid any with too much salt) Tomato sauce or paste + water sufficient to make the mix liquid Chili powder blend if you have one on hand that you like, or make your own – it’s usually cayenne, cumin, garlic powder, oregano (I think Mexican oregano is best), and maybe paprika. Sometimes salt, which I think is just wrong. Or you can just wing it with the spices you have on hand, I always use onion powder and garlic powder, even though I am using diced onions and garlic. I am currently using up some El Gaupo Ground Tepin chile powder, which has a nice kick to it. http://www.amazon.com/El-Guapo-Chiltepin-Chili-Ground/dp/B00346UZ7K I didn’t bother with cumin or oregano in the last chili because I loved the taste of the tepin chile. And because it was quite hot already with the fresh chiles and the ground tepin, I didn't need cayenne. But you can try different ground chiles or mix a couple, one for taste and one for heat. Or use cayenne for your heat. Because I tend to make my chilis fairly hot, I usually use something a little bit sweet to balance the flavour – grated carrot, some beer, a bit of brown sugar or a splash of cider vinegar. Sometimes I’ll use a couple of those, but just add a very small amount to start and then taste. If you do use a commercial chili powder blend for seasoning, I’d probably want to add a bit of something else to perk it up unless it’s a really good blend. A bit of hot sauce if you have some and it needs more heat. I don’t think salt is ever necessary in good chilis – there should be lots of flavour from the other seasonings. Serve with sour cream and shredded cheese and yes, your cornbread would be divine with it! With all that sour cream, you could maybe blow your budget on a bit of beef and do Beef Stroganoff on pasta? Or do a veggie one with just onions/shallots, mushrooms, sour cream and maybe some white wine? You'd want some veggies or salad for colour and added nutrition though. Also thinking chicken cacciatore might be a good use of the chicken, depending on the produce you have on hand and if you have canned tomatoes.

Oh that's too bad. Whatcha got to work with in the fridge/freezer/pantry? Maybe you could make hubby a couple of heart-shaped boiled eggs, just use string instead of rubber bands.

I also use bamboo spoons. I specifically bought them because they can be washed in the dishwasher. They hold up pretty well.

There are bootleggers around. If I find some at the liquor store then yes, FauxPas. Oysters for sure. Prince Edward Distillery (near Souris?) makes potato vodka, I wanted to visit them but didn't make it! http://www.princeedwarddistillery.com/home.php?page=home