ElsieD

In this same market, there are butchers, a place that sells olive oils and olives, a shop devoted to nothing but spices, eggs, charcuterie, maple syrup, more cheese, etc. There are also places where you can grab a bite to eat, including a place that sells arepa, churro, empanadas and the like. It is very diverse which is why we like to go once or twice a year. We'd probably go more often but the traffic there is nuts, absolutely bonkers. At the market we purchased the following items: 1 pound Scotch Bonnet peppers for hot sauce At the mushroom place we bought some fresh yellow foot chanterelles, wild mushroom oil, wild grape "balsamic" and wild mushroom vinaigrette. At the olive oil store, we bought three different kinds of olives, not shown. The last picture is of Portugese eggs tarts and canelles. This place was next to the place that sold churros but we ate those before I remembered to take a picture.

We went to the Jean Talon market in Montreal yesterday. It is about the size of a city block, maybe bigger with an assortment of shops around the perimeter. I took some pictures to show you the diversity of goods on offer. I did not take any pictures of the vegetables because I figure once you've seen one carrot, you've seen them all. In addition to the vegetables, fall fruit was on offer, including many varieties of apples. Here are some of the more interesting items for sale: The first two pictures is of our favourite stand - hot peppers. Next is a pastry shop, followed by flowers, one of several cheese shops, a stall specializing in mushrooms and a display of oysters at a fishmongers.

@Kim Shook I thought I was the only one who doesn't go weak at the knees over chocolate chip cookies. Just thought you might like to know that there is one other person in the world who feels about CCC the way you do.

@blue_dolphin Wow! Just wow!

@Katie Meadow A friend of ours who is a chef gave me detailed instructions for actually roasting the turkey (and of course the gravy) a day ahead and packing it up so that it really doesn't dry out and can be heated the next day. What did he say to do? I don't like turkey so we never have it, I roast a capon instead. We cook it up the day before and make the stock the day before do I can chill it and remove the fat before making the gravy the next day. The beauty of capon is that it is moist unlike turkey which can be dry. I usually re-heat the meat covered, in the oven, but I wouldn't mind knowing a better way to do this.

No.

The horror! And since we are an officially bilingual country, quelle horreur!

At the point where one meets the lemons, Ronnie had barely set foot in the store!

We have a Whole Foods here too and I was really excited....until I went there and saw the prices. I seldom go there. I'd trade it any day for a Trader Joe's.

I made a cider braised pork loin the other day using apple cider, apple cider vinegar, apples and included the following spices: star anise, cinnamon, ginger, cloves and bay leaf. It was good, but the next time I would make it with pork butt as I find loin can tend to be a bit dry.

Schwartz gets a lot of love but personally, I like to go to Patisserie Kouign Amann.

Montreal is a 2 hour drive from Ottawa.

@rotuts I just tried this with both my 3 quart and my 6 quart and both lids closed smoothly, no "up and down give". But, I have noticed this when I'm doing a two part cook in the IP. It seems that when everything is hot, I need to push the lid down a bit to rotate it to the closed position for cook part 2. Not sure if that answers your question.

I tried eggplant a couple of times and was totally turned off by both the texture and taste. If I remember correctly, I baked it. I have since read that smaller varieties aren't as bitter. Is this true?

Seems to be a rib eye steak.

I read an article somewhere recently (Serious Eats?) which claimed that the addition of club soda in pancake batter produced fluffier pancakes.

Question: I buy a bread called Belgian Bread from a local outfit called Farm Boy. It is pretty much the only bread I buy any more and is used exclusively to make grilled cheese sandwiches. There is no better bread. It is a white bread that, when grilled, has a shatteringly crisp crust that stays that way until the very last bite, something no other bread I have had does. The ingredient lists nothing unusual, and lists untreated unbleached wheat flour, filtered water, sea salt and yeast, so standard ingredients. Does anyone have any idea why this bread would produce such a great grilled crust? I'll love to be able to make it.

My free yeast samples from Red Star arrived today. I am now back up to 40 packets. They sent an instant sourdough one and a sample of their platinum premium instant yeast.

Interesting that one ships to Canada, the other does not.

I do. But, I also like eating hard "boiled" eggs while they are hot so I just run enough cold water over them to be able to handle them.

Put eggs in cute little egg rack. Place in CSO. Set CSO to 210F steam and let steam for 22 minutes. Take all eggs out of the CSO at once because they are all safely ensconced in the cute little egg rack. Done!😀

Forget the pot - use the CSO.

I agree, Thai Kitchen is very good and one I always used until I tried Blue Dragon which is the one I always use now. When I open a jar, I put the rest in ice cube trays, measured by the tablespoon and frozen.

@kayb I wouldn't wait too long..........

Since joining eGullet, I have acquired many new gadgets. (Thanks, you enablers, you!) My favourite, by far, is my CSO and am very happy to have a back-up squirrled away.