eskay

I saw that too. If I had any chance of having space for one, I'd buy it in a second. Unfortunately, I don't, so I'll be letting this deal pass me by

Oh man, this is going to be awesome I like the dialogue.

Thanks

I've never seen anything like these. What kind of mold or press is used for them? Is it similar to the kind you would use for shortbread? Very cool.

I have this fear a lot. Glad to hear it was a productive weekend though

I made this almond cake and instead of the sour cherry sauce, I make a cranberry and orange sauce. Since it was for a buffet-style potluck, just before serving, I slathered the top of it with the sauce and sprinkled sliced almonds on top. Oh, and I added a bit of almond extract. It was really good, if not the prettiest cake ever. I would definitely make the same cake again. Except with layers. And possibly the addition of chocolate instead of fruit Just a question--is there a general name for cakes with whipped egg whites in them? I have a sense that there is, but I don't know what it is.

I've done mushrooms this way twice since I saw it mentioned in the mushroom thread, and I have both scallops and a hunk of red pepper kicking around....I suspect more experiments are in order.

It happens to me all the time! And most of the time I'm already on the bus home before I realise....once I paid for 12 grapefruit instead of two

I tried the technique suggested here for 'dry-frying' mushrooms and oh man were they good. And I've just clued into the fact that kale is pretty awesome, in pretty much every aspect (it's hiding under the fish). The fish, by the bye, is red snapper with ground almonds and a bunch of stuff on it, that I baked. Pretty surprised it turned out, actually (I keep thinking that this might have actually been a nice picture if I had some non-rainbow plates. And less parsley, but I love the taste and wanted to use it up so it wouldn't go to waste)

I am totally in love with your countertop.

Great report and photography. It's always interesting to hear what some of the great minds are coming up with. Thanks for sharing this with us.

I made stollen today using the first recipe Swisskaese linked. I had a few issues though, the most grievious error being that I didn't seal the ends together well enough, so the almond paste I used in the middle melted and ran out and looked all gross. So no pictures of the finished loaf (also, I forgot, and cut it up and wrapped it up). Here's a piece of it though: EDIT: I took another picture:

I got a big bunch of kale and was thinking about attempting caldo verde (first I've heard of it is this thread). Do you think it would freeze well, or would the texture go weird?

It is black bean hummus and it is delicious.

How'd it go?

This is pretty much exactly what I do, except I'm more likely to deviate a bit from things even in baking recipes. But then I'm not super picky when it comes to (say) my muffins, and I rarely have a recipe completely and utterly fail.

Carrot cake! With pineapple! And cream cheese icing! I packed all the pieces except this one up, and am going to take it to school with a bunch of containers to give to everyone I know so that I don't eat it all

Leftover beef stew in a pie! One of my favourite uses of leftovers Was a little too much food for me though, I'm very full now.

I don't make pizza as often as I'd like, but one of my favourite toppings is fresh tomato. Boring I know, but that's me

Interesting looking taters you have there

Oh my god those brownies look absolutely amazing. The picture is actually making me salivate. I will be making those the next time I want to make brownies.

Kimchi. I just don't get it. I'll keep working on it though Recently got over my dislike of yogurt...well, mostly. I don't gobble up plain yogurt with a spoon. Yet.

This is a good topic, it's really interesting to see the range of people and how deep down the rabbit hole they've gone As for me: Tomato sauce. Soup. Salad dressing. Recently made chicken stock for the first time, now THAT was a revelation. (I know, I know, you can all say "I told you so") Experimented with baking my own bread for a while a month or 2 ago, but the results weren't worth the significant time investment. I'll try again when a) I don't have such a weird schedule and/or b) I get something pot-like and large enough and heavy enough to try the no knead bread recipe.

Packed myself lunch and dinner for tomorrow, since I'm on campus till late. Lunch is on the right, its a mayoless tuna salad and lettuce on a pita that's about to fall apart (it's more like a lettuce sandwich thats wrapped in bread), carrot sticks, and half an apple. In the middle are snacks: peach yogurt and a leftover from packing a previous lunch: tortilla spread with cream cheese and chopped olives. Dinner's on the left: spaghetti, tomato sauce, and mini chicken meatballs from the freezer, and coleslaw mix with a vinaigrette. I love me my lock&lock boxes, they're completely watertight

You didn't know because it isn't true. Dominion is part of A&P, along with Food Basics and Ultramart. d. ← I remember when we used to have Dominion stores in Winnipeg, and I assumed they were a different company. But according to the website, the Dominions in Atlantic Canada are part of the company. This Wiki entry also lists it as part of the company: ← There are two Dominions: the Newfoundland-based one, which is part of Loblaws, and the Ontario-based one, which is part of A&P.