ElsieD

Regular yeast or instant? Bread flour? I'll give this a try.

FWIW, I have a note on my Control Freak chart that says 300F for caramelizing onions.

Saveur has on-line classes?

Yes, I do. The metal pot doesn't stick as badly as the non-stick. Go figure.

I tried that and I got a rolling boil.

I made a soup today - nothing special, just a vegetable/ meatball one. I used my non-stick pot as I wanted to brown the meatballs. They stuck like glue. I have tried using the non-stick pot a few other times and find that food sticks to it something terrible. I have never had a non-stick pot perform so poorly. Does anyone else have the same problem? I'm thinking of sending a letter of complaint to them. Another question - does anyone know of a setting the IP has that will allow you to actually simmer something? I tried slow cook, soup, and low saute and none of those worked. I recall seeing a chart once of the temperatures the IP maintained at different settings but I can't remember where I saw it and the instruction book doesn't have it.

Even worse are those who say that the recipe sucked either taste-wise or for some other reason and then list the changes they made. I want to grab them and give them a good shake.

Agree with @Okanagancook. It does a wonderful job on soups and anything else you want liquified. If you don't have an ice crusher, it works well for that.

@Beth Wilson and @Kerry Beal Thanks for inviting me along today. It was nice to see Kerry again and to meet Beth although we had exchanged e-mails a couple of years ago. I need to go back to Chesterfield's Bistro....for lunch. As some of you may have noted, I'm not much of a breakfast person.

I do it with my toutons.

Great looking food, so far.

Don't forget you have to be up early tomorrow.

Apple crumble pie. I don't know what kind of apple they are, they came from my SIL's trees and the trees are very old. They are a fairly tart apple, almost pure white on the inside. I will make applesauce with the rest as I like to use that in place of oil when I make muffins.

Amazing.

The steak package appears to be a regular listing on costco.com. Sadly, it does not appear to be something costco.ca carries. If they did, I might be tempted to order it at the sale price.

@Ann_T you make the most amazing bread!

@Alex Great article. In the late '60s I used to fly between Ottawa and Toronto, which is a short hop. Without fail, a hot meal was served with real silverware, china, etc. I don't know how they managed it, but they did, every single time. Flying to Eurooe you'd get dinner and breakfast, and a snack in between if you so desired. What gets me now, though, is paying for a seat. My husband and I travel together and to make sure we sit together, we pay to reserve two seats. I mean, really? It's not as though you can stand on the way to wherever.

We have the annual family bocce tournament today in Mayberly. A SIL always brings me apples from her trees. No one knows what kind they are, the trees are very old. I make apple butter and applesauce for one if my sisters and me. Great stuff. Edited to add: I make lousy pastry too so I avoid making it.

Too bad we are away all day or we could get together for dinner. We are at the family annual bocce tournament and won't be back in time.

We're on the wrong side of the building to be able to wave otherwise I would flash some lights to say hi. We face west. If you see a tall building with what looks like an M on the roof, that's us. We are at Island Park and Scott if you remember those streets, in a section of the city called Westboro. How long are you here for? If you are here tomorrow night you might want to check out Beckta for dinner or Atelier. Both are very good. Beckta is on Elgin Street spitting distance from your hotel while Altelier is a short cab ride.

Are the lights out where you are? We are only a couple of kms. west of where you are and the lights are on here. You can probably see our place from your window. That afternoon spread looked pretty good, except for the hummus.

Sold out.😕

Hard to believe that there is going to be a really really ugly addition put on to the Chateau Laurier much to the dismay of just about everyone in this city.

But with a lot more leg room!😃 So Kerry, where are you going for dinner?

Ouch! I kinda like it here. About the train - I too love the train. When I was working and attending meetings in Toronto, others used to fly. I always took the train. When you factor in the time to the airport, arriving early for security and once in Toronto getting downtown, the train was almost as fast - and a lot more pleasant. The food was pretty good too.