ElsieD

I just went through this. There certainly are some novel ideas in there, such as using banana peels. I admit I have never given them a second thought. I'm amazed at the ideas these chef's came up with.

Remember this?

@AAQuesada That is one beautiful table!

Thank you! It's on my "to make" list.

Can you give me more info on the soup please?

This is the one we have and are very happy with it.

I'll be curious to read what you put in your soup. I used to love cabbage soup, with tomatoes, but I haven't had it in years. I'd use chicken broth, not water, and I'd also use the celery tops.

Zehr's sale would have ended yesterday and Metro started today. I assume by squares you mean sticks? I like those also but I have NEVER seen them on sale and the Lanctantia butter is one sale I look out for. The odd time I have gotten a raincheck and John will go pick up the butter a week or so later. The man has no shame. He will pick up the sticks and when he goes through the cash he has never been questioned. That is the only time I get sticks.

Metro has Lanctantia on sale this week for $3.44. Not as good a price as Loblaws last week but still pretty good. Probably won't see it on sale now anywhere for a while. These things seem to go in cycles.

Sure they are.

I'll keep an eye out for them. I'm not much of a snacker unless it's sweet but every now and again I love to chomp down on some crispy, salty, chemical bits.

So what were they like?

My 2 cents here, and I'm no expert. In my opinion, the browning is definitely hampered by the high sides of the dish. I don't think trussing helps either because the heat can't crisp skin that it can't directly get at. Also the convection oven heats about 25F hotter than a regular oven so you may want to crank the heat up. Finally, since the convection oven blows the air around, that would also increase the crisping of the skin. I have been using convection ovens for a long time and they do make a difference. But then, you probably thought of all this already. I love dates.

I have already heard back from one of my SILs and she is going to try it with tomato seeds.

Thanks. I forwarded this to my gardening SILs. One of them in the past has not had her pepper plants germinate so it will be interesting to get her reaction.

Chocolate? Vanilla? What kind of cake and what tin did he bake it in? I have a couple of books and his and I'd be happy to look it up to see if I have it.

We used to eat smoked eel when I was growing up, and I used to really like it. And then, once I left home, I never ate it again. Now when I see a piece of eel I am reminded of snake and the look of it turns me off. I haven't eaten it in over 50 years and don't miss it. It is a strange thing that sometimes what you ate and liked as a youngster becomes not so appetizing when you get older mainly I think, because you've gotten away from it.

Sounds good. I'd happily eat it.

@Anna N's article explains it very well. What I used to buy also had chopped pickles in it.

I love headcheese, particularly pickled headcheese although I no longer seem to be able to find it so I make do with the regular stuff. I also like tongue and blood sausage for sandwiches.

What was it?

Yup. The new mantra for this topic - "thanks, I think".

To the Canadians following this ropic: both Independent and Loblaws have Lanctantia butter on sale this week for $2.99 a pound. Stated limit of six or, put another way, 6 at a time.

Not that we can get them here, but @MokaPot what brand are they?

Shocking! Shocking, I say!