ElsieD

All true (including Doyle Samsone & Sons). One night we stayed at a place in Springdale and had to drive a ways to a restaurant. We were fine getting there, but going back it was pitch black and we were worried about meeting a moose. We drove back at a snail's pace.

@suzilightning Did you contact the tourism department of the government of Newfoundland? They will send you a bunch of stuff including a map. You can also go on-line to their site and they have a driving distance calculator so you can calculate the distance between places and the length of time it takes to drive.

Two of the best places to eat tgat we found are Doyle Sansone & Sons, in Hillgrade which is near Twillingate. Best chowder on the planet. Cod is caught, cleaned and cooked for you. Cashin's Chestnut Tree Cafe in Gambo, on your way to St. JOHN'S. It is inside a general store and doesn't look like much, especially from the outside. There are about 4, maybe 5 tables in the place. It is home cooking at It's finest. If you are staying in Port au Choix on the Northern Peninsula, about halfway up, try and stay at Jeannie's Sunrise B & B. Try to get one of their cottages. Let me know when your route gets sorted out and I'll give you some more suggestions.

@suzilightning Once you get to Gander, are you going further towards St. John's are are you going back the way you came? If going further, i have two places we ate at on our first trip that were outstanding, Also, you need to book accommodation ahead of time. If you wait until you get there you may be out of luck. If you are a birding person I'd think Gros Morne would be right up your alley.

I wholeheartedly agree. A lot of the previews tell you little to nothing about what is actually in the book. If I can't tell what's in the book, chances are slim to none that I will buy it.

This is what I have. The first two pull-outs are the same size and where the smaller jars go. The spices are more or less in aphabetical order. The third pull-out is wider and has three shelves rather than the four of the first two. I use it for bigger jars and vinegars, soy sauce, and such.

Do you bake it at 350? How do you make the vinaigrette? I still have half of a cabbage in the fridge. It is Savoy, not red, but I bet it too would taste mighty fine cooked your way.

That's the one. I like to use the Dijon with whole mustard seeds.

There was a small pork shoulder marked down by 50% at my grocers yesterday so I snagged it and we had braised pork shoulder with apple gravy, green beans and sweet potatoes for dinner tonight. The recipe is from Looneyspoons, which fellow Canadians might recognize. It is called Jurassic Pork Roast and is my favourite recipe in the book.

Your food always looks so beautiful.

Good to know about the cilantro. One can never have too much cilantro! If you do make the fish recipe, don't forget to add salt. I find the CLD uses minimal to no salt. I always add more.

A new-to-us recipe tonight. Spicy fish cake (haddock and scallops) with risotto and a cucumber/carrot salad. The fish cake was good, but I'm likely to add more chili garlic paste next time. The cooking time given in the recipe was spot on. @Smithy I looked the recipe up for your shrimp dish and your dish looks saucier (is that a word?) than what I would have thought the recipe produced. I like the look of the cilantro rice and plan on making it at some point.

This was something called Spicy Fish Cake, with risotto and a carrot/cucumber salad. The fish cake was made with haddock and scallops

Thought I'd give this a shot. @Shelby is winning the blue ribbon in the IP Wine Competition for best red, and I plan on taking 1st place for the white.

@Shelby How is the wine coming along?

Thank you.

@liuzhou Can you please tell me the difference between the two? Is one thinner than the other? There seem to be a few different wrapper types and I have always wondered what the differences were. Thank you.

I'll second that, though preferably into eastern Ontario.

Inspired by @Duvel this is John's lunch. A corned beef and cheese melt.

You are a wise person.

@Raamo Maybe I should know this but who or what is MB?

I got an e-mail this morning about the Modernist team's next project - pizza! Modernist Pizza is Underway! After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved. Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it. Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before. In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.

We had our corned beef dinner last night. This was cooked sous vide for 48 hours at 140F as per instructions from @rotuts. I liked how the meat was easy to slice and didn't come out in shreds. I did think it could have used more time as some bites were a bit tough. I also made some Irish Soda Bread per a Stella Parks recipe. I had never made one before and was surprised at how good it was. Just flour, salt, baking soda and buttermilk.

Re: the spuds. After you boiled them, did you cut them into smaller wedges before putting them in the oven?

I used to read the Giles Coren column but haven't in a long time. I remember one column of his where his then-girlfriend had given him his walking papers. That column was a review of a restaurant outside of London but if memory serves, it seems to me that 90% of it lamented the break-up. It was one of the saddest columns I have ever read.