ElsieD

I want to make some mac and cheese. All the recipes I have seen call for evaporated milk. How crucial is evaporated milk?

My mom used to make this. She also made what we called stamppot with kale long, long before it became the trendy vegetable it now is, and also a version with sauerkraut. She always served hers with smoked sausage. When I saw your plate I wanted to dive right in.

Please post how you like the magazine.

Safe travels.

And the sauce recipe? That looks terrific.

Thank you!

I'm not Dejah but I bought one as well which is swimming in it's sous vide bath getting ready for dinner. The Superstore here charged $4.98 per pound for triple A, cap off. Special was in effect for three days only, Thursday through Sunday.

Can you post some further information? I have never heard of this, but then I'm not much of a baker. I am spectacularly bad at pastry crust and would like to try this method. I did a Google search and could not find much about this method and what I did find called for egg yolks and sugar neither of which you mention.

What time's breakfast?

Interesting. I remember "back in the day" when my then MIL used to buy half of a beef. That would be single origin beef and it was cheaper than the beef sold in the grocery store. That was common then. Does that even happen any more?

Was that Keurig a thrift shop find? If so, I'm jealous.

I agree. I have purchased heirlom ones that look like that at the market and they have wonderful flavour.

And ketchup.

Looking forward to this. I'd have the brown toast and the home fries, with ketchup.

My sister and I got together for lunch today. She had the squash salad with goat cheese, those two rather small discs on top and I had a chicken wrap. The chicken in the wrap was breast meat and sadly, it was overcooked and therefore somewhat dry. That was a shame as otherwise it would have been a really good sandwich. My sister liked the salad.

What an amazing meal. Pictures next time, for sure!

To heck with everything else, although it all looks really good, but I'll have the pastries!

Well, son of a gun! A whole, unpeeled squash, huh? I'll start with the buttercup as that seems to have the toughest skin. I'm thinking of the three of them the skin should be easiest to remove in one piece or at best several pieces. So we will start there and see how it goes. Thank you!

We went to a farm gate today and bought, among other things, a bunch of squash, specifically, buttercup, sweet dumpling and delectica. Does anyone have any experience cooking any of these in the IP? I need to start cooking them up tomorrow and am hoping the IP will let me do this a lot faster than the way I have done it other years. After cooking, the squash will be frozen. We love squash.

Just curious - the title if this thread is The Cookbooks of Fall 2016, but the question Anna posed asked only about the selection as chosen by the NYT. Is this topic concerned only with the NY selection?

Coincidentally I had planned on making an upside down apple cake today. When I read the recipe, it called for partially cooking the apples on the stovetop with butter, cinnamon and water. I promptly subbed the calvados for the water which I probably would not have thought of had Shel_B not asked the question. Just pulled it out of the oven and it smells wonderful. So thanks, Shel_B, for asking.

Here's what I use and i'm happy with it.

Thanks, Anna. I had a look at this and the next time I will let them go for 72 hours. I'm looking forward to trying them. I have some in the freezer and will pull them out and set the rig up tomorrow night for Saturday's dinner.

@Thanks for the Crepes Thanks for the info on the bread. I'm going to make this and have put it on my "to try" list. As long as I stay away from sourdough, I'm okay making yeast breads. Wish I could say the same about pie crust.

I don't know what the next place on your agenda is, but if you are coming to Ottawa and have time, send me a PM if you have any questions.