ElsieD

Well, how neat is that! It looks as though the individual tart pans come out. Do they?

I wrote to the place where we are staying for 2 nights to ask what I might possibly find in the cupboards. The answer was sugar, salt and pepper. The places I have stayed in where the pepper was provided, the pepper was in one of those shakers and no longer resembled pepper. I have decided to pack a pepper grinder and some sea salt. I may even pack some chipotle powder.

This is true. But NL (to use the short form for it's proper name, Newfoundland and Labrador) is a sparsely populated area outside the capital and a couple of bigger towns here and there. For example, one place we are staying in has a population of 439. The places with the kitchens are bigger, something like 4,000 in one and 2,500 in the other. So, I may be able to get the goods to cook with, but maybe not. Those of us of a certain age will remember The Rolling Stones singing, "you can't always get what you want".

We will have cooking facilities on 3 of the nights we are there, the rest of the time we are in hotels and one night in a B & B. I'm not sure if any staples are supplied at any of these places and I don't want to be buying a bunch of stuff to cook with only to leave it behind. I'm glad you asked the question because I will get in touch with the two places that have kitchens and find out what I might expect to find in the cupboards. If they have any staples I will seriously consider cooking something. One place we are staying in for two nights is a cottage with a bbq and since we can no longer bbq ourselves, that may be tempting. If I do cook, it will likely be pretty basic stuff. The rest of the time I will be taking you out to eat lunch and dinner. We aren't much on breakfast.

Wow, Sartoric, that's quite the feast!

We were there last year (husband's first time) and the Legion in one of the places we were staying in was serving up a Jigg's dinner. However, they were serving it at 4:30 in the afternoon so we gave it a miss thinking we would have another chance. And sure enough, it was on the menu in another spot. And they had had a power outage that day and had not been able to prepare the meat that was required. And those were the only two times in two weeks we saw Jigg's dinner mentioned. It is on the list to eat if we find a place serving it. I also wanted to bring some savoury back but I never did. It too, is on the list.

Aaargh! I am having trouble with some of my quotes. I usually back space to get rid of what I don't want showing and I missed this one. If you look down one line, it was rotuts who asked the question. Sorry, I'll double check in future.

Me too.

☺

Different provinces have different rules around fishing. Where are you going?

There are different rules for fishing salmon versus cod. One can fish for cod for 46 days this year, up from 32 last year. The limit is 5 cod per day. There is also a boat limit where three or more people cannot in total catch more than 15. I don't know what the rules are for freshwater fish.

Well, now, this should be a lot of fun. There is something about Newfoundland that tugs at the heart and stays with you long after you have left. I fell in love with it 36 or 37 years ago when I went out there on a business trip and spent the weekend with a friend and his family in an outport, Winterbrook by name. His mother cooked Newfoundland fare for my girlfriend and I which included fish and brewis ( salt cod and hard tack), topped with scrunchions for breakfast. The smell of that, wafting upstairs, was not something I was used to. The weekend also included canned trout, caught on the island and bakeapples for dessert. I can't remember what else we had other than the fact there was always tea on the stove. Very, very, strong tea. It is indescribably beautiful, and ranges from mountainous terrain in the west to a barren, flat terrain in the north west, to picturesque coves in the east. There are many outports, some with just a handful of people living in them. The people are extremely friendly, helpful and just all round nice. I am looking forward to telling you all about it. Elsie

Has anyone done a bundt cake in the IP? If yes, can you direct me to a recipe?

Thanks. I'll give these a shot as I love poached eggs and have trouble getting them right. Eggs for 29 cents a dozen? The cheapest I have ever seen them sell for around here is just under $3 a dozen.

Shelby, what were the whites like? I have an aversion to slimy whites.

How do chicken wings done in the CSO turn out? Do they resemble deep fried wings at all, i.e crispy skinned? If they do, I fear I may weaken.....

I was at Costco yesterday and had a look at their smoked Norwegian salmon. Was yours labeled as "steelhead salmon"? If it was, it does state that it is smoked over alder wood which is what I used to use when I smoked my own salmon. Just wondering, as i'm curious as it whether it was actually smoked or if it is lox.

Thanks, Shel! I see that I can get 6 episodes and i'll be watching them.

How about making a salmon mousse?

Thanks, everyone. I wrote to the chef from whom I got the recipe and he said he has not had any luck finding candlenuts in this city, and we do have a number of Asian grocers. I checked with the biggest one and they looked at me like I was asking for something from outer space. I am in and out of these stores so will continue to check. One thing I have learned is that they are usually kept frozen, I assume to keep them fresh. Meanwhile, I will sub 3 macadamia nuts for the two candlenuts called for in the recipe. The chef, BTW, imports his from the Netherlands. If he wasn't an hour and 20 minutes away by car, I'd go out and ask him for a couple. The ingredients called for in this recipe are: sweet green pepper (an oxymoron if I ever heard one), eggplant, green beans, bamboo shoots, cabbage, onion, garlic, coriander, laos powder, the elusive candlenuts, shrimp paste, salt, water coconut milk.

Sadly, no. I would get one if my Breville SO died, but I can't really justify having both of them.

I never use the BSO for toast. It makes terrible toast. I may give it a shot using Anna N's method and see what happens.

I have a recipe that calls for candlenuts and I can't find any. The recipe calls for 2 candlenuts. Having done some googling, it seems I can substitute macadamia nuts. The recipe calls for 2 grated candlenuts. However, 2 grated macadamia nuts doesn't look like much. Would that be a correct substitution both for the type of nut and the amount? The dish I want to make is Sajoer Lodeh. Thanks for any help you can give me.

Zeus (the cat) heartily recommends TJ's "tuna for cats" a canned cat food.