ElsieD

Look no further. This is great stuff for the price and it's on sale this week for $7.99 a litre, regularly $8.99. I used to buy expensive olive oil at an Italian grocer but I quit when I tried this. It comes in a 500ml bottle as well so you could always try that size to see how you like it. They also have an "old world" one which is slightly more expensive but i have not tried it. It also has a handy pop up spout.

Thanks, Anna. I followed your suggestion and my leeks are now on the freezer. In addition to the white parts, I also cut up the salvageble green parts and froze them separately to use for stock.

Rotuts, never mind. I should have scrolled down further to where the video link was before my fingers hit the keyboard.

I can't get in there to see which ones they reviewed. Are you able to post that here or is ghat maybe a no-no due to copyright issues?

The other day I bought a bunch of leeks. I want to preserve them in the freezer which I have never done before. I did some googling and some say blanch first, others say you needn't bother. Some say discard the green tops, others say freeze those too. Some say chop finely, others say to chop into 1" pieces. I know, at least I think I know, that the texture will be mushy when thawed but I am okay with that as I plan to only use them to put into soups. If anyone here freezes leeks for later use, would you mind telling me how you prepare them? Thank you.

Ingredient list: paprika flakes, sea salt, garlic, basil. The grinder does work, sort of, but it mostly sucks.

Inspired by this thread, we bought some fresh corn on the cob at the farmer's market. Once home, we set up a couple of working stations. Husband shucked, I blanched, he took care of ice water and cooling the cobs, I cut the corn off the cobs and packaged it for the freezer, he chopped up the cobs which were put back into the blanching water. We let that simmer away until it reduced to a wonderful corny broth, strained the lot, and it is now in the freezer. This will be used in the winter to add extra flavour to corn chowder. That process worked so well I think I may get another batch and do that up as well. I am also now thinking of buying a half bushel or so of plum tomatoes and doing something with that as well.

Thanks. I'll try it when I finish the current bottle.

KennethT, that is an interesting comment about short ribs. I say that because it happened to me. I had started some beautiful beef short ribs and the next day there was a bloated bag floating around in the water. Needless to say, the whole thing got turfed, and it hasn't happened with short ribs since. However, from now on i will give them a short dip in boiling water first just to be on the safe side. Thanks for the post.

I'm curious - what is it about the PC brand that you prefer? I haven't tried it although I really like most of their products.

Toutons. No, I had never heard of them either until this month, when I spent a couple of weeks in Newfoundland. They are typically served with molasses and often with baked beans. I ate mine with butter and bakeapple jam.

What are the dimensions of this thing? I looked but couldn't find it. I did see a reference that it would only cook enough for 2 servings. I also found one just for making mac and cheese. Does this mean you can't cook macaroni in it? This does look somewhat interesting. I don't know why, but I have always disliked cooking pasta on the stove. By the way, it is $15 on amazon.com and about $33 on amazon.ca.

I have made the tomato sauce part of the recipe twice now. It's really good. I stuff scooped out zucchini halves with Italian sausage and spoon this sauce over the top, and sprinkle with parm. Really easy, really good, so thanks AnnaN for posting the link. Elsie

I'm interested in this too. I had a iPad and used an app called Snaprecipes that allowed you to take a picture of any on-line recipe from whatever source. It also allowed you to file them in the app by various categories. Sadly, it is not available for the Samsung tablet I now have, but I thought I would mention it as it may be useful to iPad users.

Since I started this thread, we have moved and I now have an exhaust hood that vents directly outside so I dug out my smoking gun and intend to use it on some scallops tonight. From what I have read on-line, it seems that 5 minutes is the recommended amount of time the scallops should be exposed to the smoke. The scallops are then cooked. If anyone has done this, can they please comment here? Thank you.

This week's basket.

The only time I ever watch Steven Raichlen is when I can't sleep. 5 minutes of listening to him drone away and I'm a goner. Guaranteed.

I made the coconut impossible pie and we enjoyed it. As I had a lot of limes on hand, I substituted some lime juice for some of the milk and also added some lime zest. Thanks for posting the recipe.

My mother used to cook up rhubarb, add strawberries and a package of strawberry jello. It had a fairly soft set and I loved it which is saying something because I detest rhubarb.

I'd add peach Melba and crepes Suzette. At least I think they were '60s.

I'm sure it must have been a slip of the finger but what is "1 inch thick"?

What suzilightning says. This is the brand I have.

To which I would add: d) they are much easier to clean.

Do CSAs count?