ElsieD

I was at a trade show over an Easter weekend once. The first day, no chairs were allowed. Near the end of that day, I saw someone selling fold up little chairs. I bought one for the second day. The first day damn near killed me.

What's THAT like?

@kayb your post sent me off to do a bit of reading about sorghum. Looks like an interesting grain. It says you can pop it like popcorn. Have you ever tried this?

Thank you! A couple of questions. I only use unsalted butter. It would not normally be a problem to buy another pound of butter, salted in this case, but I have 14 pounds of unsalted butter in the freezer (Lanctantia @2.88/lb). Could I use that and add a bit more salt? Also, the recipe calls for milk chocolate. Ever try it with dark chocolate? Thanks again. I'm looking forward to making (eating) this.

Would love to have the recipe!

That looks good!

@Shelby how did your red wine made from grape juice turn out? I opened mine yesterday and the alcohol smell almost knocked me off my feet. I did not bother to taste it - the fumes were enough. Down the drain it went. Maybe it was meant to be drunk "young"? 😄

Only problem is.....I detest leftovers.

I wondered about that. I wonder if they will let two people share one meal. I looked at the menu after I saw your post because we have The Keg here and I wouldn't mind going. But, I'm satisfied with about 3 ounces of protein, 4 if I really want to stuff myself. That way, we could also have desert. The food looked lovely.

I'm jealous.

For me, it's smoked salmon, baguette, cream cheese, sweet onions and capers.

Thank you so much for showing us this beautiful country and it's diverse selection of foods. I have learned more than a few things and I really appreciate your having taken the time to take us with you. Elsie

@liuzhou Those citrus offerings put our major supermarkets to shame.

Amazing! As one who can't draw a straight line with a pencil, I am in awe.

$119.95 on Amazon.ca

https://www.landolakes.com/recipe/20055/snowball-cookies/

Especially with tomato soup!

There is one particular cookbook I would like to have and that's it for kitchen stuff this year.

Here is my test biscuit. 31.5 gm dry mixture, 21 gm grated 2 year old Balderson cheese, 36 gm whipping cream. The cheese was white so doesn't show in the picture. I see the point about a dryer cheese, will check my other cheeses for moisture content. This biscuit needed to be a bit more dry. That didn't stop me from inhaling it. I plan on making up two more batches, one as per the recipe when only biscuits with jam will do and another with reduced sugar for when I want the cheese ones. Thank you.

My background is Dutch and green pea soup is a big thing over there. A lot of Dutch people immigrated to Canada after WW2 and brought their love of pea soup with them. During that time, a lot of the Dutch immigrated to New Zealand and Australia (two of my uncles did) so I wonder if folks in those places were fans of the stuff?

My mom used smoked pork hocks in her (green) pea soup as well.

Picnic hams are common around here too. Around this time of year they can be found on sale for 99 cents a pound. We much prefer them to regular hams although they are not, as @chromedome says, as pretty. I decided to cook one sous vide a few years ago and that is the only way I cook them now. 18 hours at 145F.

Thank you. I will post results.

Thank you for your additional notes. I have copied them to the recipe. I just bought a couple of aged cheddar Irish cheeses at Costco. How much cheese do you think I can add before something bad happens to the biscuit? We do like lots of cheese.

What are they selling it for? I couldn't get at it. They were asking me to set up an account which I did not want to do.