ElsieD

We only ever had corn flakes. I hated how they got soggy. Double yuck.

Hi, AKP. Extending welcoming wishes to you from Ottawa.

I've often wondered when I see a kid's menu, why healthier choices aren't available. Mostly, it seems to be all about chicken nuggets, burgers and fries.

I have the Breville hand mixer model BHM500XL. It has 16! speeds, a built in timer, and a turbo setting. It came with the regular beaters, a whisk and dough hooks. The 16 speeds are about 13 too many. Using it on speed 1 is about the equivalent of the top speed of many other models. Stuff goes flying. Maybe it's just this particular model? I've had the thing for maybe 15 years and the other day I used the dough hooks for the first time. I was making a small loaf of multigrain bread and the quantity was too small for the KA. It worked quite well. If I ever bought a new one. I'd first see what the speeds are like before I handed over my $$. Just my 2 cents.

I will, but first I want to make it one more time to make sure that it's totally to my satisfaction. Also, I need to take an accurate measurement of the 12 grain cereal. We don't eat it every day so it'll be a couple of weeks before we get through it.

I made another 'Copy of Dave's Killer Bread' loaf of this last week and sent it down with my husband to a family gathering. As we felt it needed a bit more oomph in the flavour department i increased the salt. I asked for honest feedback and all I got was how delicious it was, and believe me, if you ask this crew for an honest opinion, you'll get it! The loaf was gone in two days. One of his sisters wrote to me and mentioned that there must have been molasses in the bread. Well, I thought, that's interesting. Yesterday i made what I call a wee loaf, essentially 1/3 of a loaf. I used molasses for the sweetness instead of honey, added a small handful of 12 grain cereal a tiny bit more salt and a bit of extra water. It's terrific, and I wouldn't change a thing. It's especially great toasted, with peanut butter.

We have had one of these for years and it works like a charm. We've never had a problem with it. Highly recommended.

I tried to find that post without success. Interesting that they did a stretch and fold. I'll do that with my next loaf. It won't be sourdough, though. Just plain ol' yeast.

@Ann_T. You make the most amazing bread!

I baked the other six and they were perfect. I warmed up the batter just enough to melt the butter clumps and that solved the issue I had with the other 12. I'd make the Guardian recipe again.

I was born in Holland and we moved to Canada when I was 7. We ate hagelslag on buttered white bread for breakfast/lunch a lot, but we also ate the colored stuff. Hagelslag was also often eaten on rusks. As @rotuts mentioned, open faced sandwiches topped with ham or cheese are also popular. I still eat hagelslag, not on bread but sprinkled on whipped cream, especially good when both sit atop local, fresh strawberries.

I know some non-Canadians here on eGullet have ordered from them. Try sending them a note at info@gouter.ca. They are quick to respond and wonderful to deal with.

This must be a very emotional trip for you; thank you for taking us along. I say, have all the wine you want!

Can you post a few more details on how you do this? I'd like to try it when local strawberries become available.

They currently have a strawberry and white chocolate panetonne. John is picking one up on Wednesday and when we have some, I'll post about it on the panetonne topic.

True, that. It's why when it comes to strawberry preserves, i like to make freezer jam. It's as close to a ripe strawberry as i can get in the middle of (insert cold month here).

I dunno. I'll let you know what it's like. What is the strawberry ice cream horror story? I love strawberry ice cream. Actually, i think the only ice cream i don't like is chocolate.

@Smithy i just put in an order with Gouter. It included a Strawberry and White Panetonne. I've taken to spreading a miniscule amount of butter on a slice of panetonne, putting it into a dry frying pan and warm over not too high heat until both sides have browned up a bit. Delicious.

You're a brave soul. It's not something I could do.

Are you all by yourself there?

I'm not much help but did you try calling Breville? I just tried copying a recipe into Evernote and while I could copy the ingredients and method successfully, I could not copy and paste the whole thing. It's almost as though they don't want you to be able to do this. Also, there are no print buttons on the recipes that I could see.

Will do.

@Smithy Seeing your smoked salmon pate reminded me that i used to make a smoked salmon mousse. I must dig that recipe out and make it. It's been a couple of years since I've made it.

I have the same problem with the upper cupboards. Some lighter stuff i can grab with long tongs, otherwise it's 6'3" tall John to the rescue.

@rotuts. What a great idea!