ElsieD

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?

If you are doomed then I want to be doomed along with you. Looks delicious.

Jaynesb, can you elaborate on the cast iron plug in? I don't think I have ever heard of such a thing.

I looked for the frozen leeks but they did not appear to have any. We too really liked the triple ginger cookies. Interesting that Leo only likes the ginger cookies. We had a cat who loved Black Forest ham. Any other type of ham he would turn up his nose at, and refuse to eat, but man, he loved the BF. I shall download the Wegman's app. Great store, that.

Great article. Thank you.

I haven't noticed it in fish but I have noticed it in poultry. I was in a store recently where it stated that "up to 25% water by weight may have been injected". This was for either frozen chicken thighs or frozen drumsticks. The one that wasn't up to 25% injected with water was injected with up to 15%. I no longer buy frozen poultry.

Thanks, Mick. I'm taking the book back. Nice loaf, Smithy!

I just bought the book The Larousse Book of Bread. All of the recipes call for sourdough starter as an ingredient including croissants and various sweet doughs. I have never seen sourdough called for in croissants and that includes the course I took at Le Cordon Bleu when I took a course on Vienoisserie. I am a bit confused. Can someone enlighten me as to why croissants, brioche and other sweet breads are better made with sourdough?

We have now tried the Trader Joe's Rice Medley, the frozen stuff, and it is very good. I would happily buy it again.

I have purchase local strawberries three times now and have yet to have any sweet ones. They are on the tart side and have little flavour. Others in the area in which I live have said the same thing. Maybe it is just an off year for them. The berries, that is.