ElsieD

@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.

Well, that's nice to read because John and I often go out for lunch. It isn't always exciting, but it is usually tasty so I'll be happy to post.

@BonVivant if you are going for more smoked meat, the place to go to in Montreal is Schwartz Deli on Saint-Lauren Boulevard.

@Thanks for the Crepes I'm interested in the Samoon bread. It reminded me a bit of pita a until I looked back at one of your previous posts. Does it bake up as pita does, that is, one you can easily separate? Or does it bake up more like a solid bun? How did you bake them? I think these would be great for sandwiches, such as the ham and cheese ones you made.

Thank you, Shelby. And Chum, too!

@BonVivant If you have time, the Jean Talon market is worth a look, especially the stores around the perimeter. If you are a pastry person, Patisserie au Kouign Amann has excellent ones.

Yes, I too have read many reviews where they really "hated" or "loved" a recipe when they have made so many changes the review is totally irrelevant. I also wonder about the types who give a single star to a recipe and they haven't even made it yet because the recipe calls for something they don't like, thereby dragging down the overall rating. And the ones who give 5 stars because it "looks good". You sure gave me a good chuckle reading about the person who made "your" recipe.

I just went back and read all the comments. It seems a lot of people had problems with the cake as written. Which makes me wonder how it earned a 5 star rating from 312 people. Sorry I wasn't more helpful.

You probably thought of this already but did you read the comments about this cake on the NY Times Cooking site?

I too remember eating sugar on bread. My parents did not have a toaster in post-war Holland so it was sugar on bread. I doubt we had a lot of sugar because I remember it as being a treat and the sugar was very carefully (and meagerly) distributed on the bread. When we arrived in Canada and they got themselves a toaster, we had sugar on toast. Sugar and bread were then plentiful and while I still liked it, it wasn't the treat it was in Holland, probably due to the scarcity of sugar there. Franci, thanks for dredging up that memory.

Those are adorable.

I came across the IP circulator as well and if I didn't already have one, I'd buy that one. I really like those little red mitts. I used to have a similar pair but they weren't nearly as flexible. These are great and I use them with my BSO also. One interesting thing about the steamer set is that it is shown on Amazon.com but not on the Canadian Amazon. What's up with that?

Anna, that looks soooo good. I love short ribs cooked sous vide. But, I only do mine for 48 hours. Do you know how the texture of a 48 hour rib compares to a 72 hour one?

Just read that the IP people are coming out with a steamer set. This consists of a silicone trivet with long handles, silicone steamer basket designed to fit on the trivet and a silicone broiler pan which will have a gloss finish and which stacks on either the trivet or the steamer basket. Available for pre-order on Amazon with a release date of Dec. 1.

What is VRBO?

That looks delicious. What's in the topping?

I am totally in awe of someone who can get up and put this together for breakfast?!!? I can barely crawl into the kitchen to put my tea on.

I love beans (except for some inexplicable reason limas), husband does not = we never have them. Once a year I make baked beans using navy beans to a family get-together. That's about it.

My SIL hs a hobby farm and has a dozen or so heritage chickens that roam around pecking at bugs and whatever else they eat. Every now and again I get gifted with some of their eggs and they are incredible with deep, orange yolks. We eat them one way only - poached. For us, they are special and deserved to be served as plainly as possible to fully appreciate how much better they are than the eggs we usually eat.

Thank you! I will try that next time I do spuds.

That looks good! Is the bread a sweet bread?

One of the very few occasions in my life I am stuck for words. Beautiful presentation and dishes. Incredible. Thanks for posting this.

Much. I never have any luck linking or I would have done so. Thanks you.

Sorry, rotuts, that's the wrong one. The right one has "crisp" in the title.