ElsieD

I have really enjoyed your description of your Swedish Christmas. Thank you for taking the time to do this and I look forward to your Easter account.

Thank you Melissa and Tyler for responding. I am making some now and have just made one, cooked it up and ate it to see what it was like. It has some "chew" to it but I don't know if that is because I maybe overprocessed the dough or if it has an egg in it as Tyler suggests. In any event, I am going to make enough for supper then put the dough and filling in the fridge. If we like them this way, I will make the rest tomorrow. If I don't like the "chew" I will try to make a different dough.

Ditto.

I use these whenever we don't feel like making our own pasta. I use the Barilla brand which is an egg pasta imported from Italy. Here it comes in a 500 gram package. I like this brand because the sheets are thinner than most other brands and that, plus the egg content results in what seems to me to be a more tender pasta. They work beautifully.

This is probably only of interest to Canadians but we watched the first episode of season 2's Chopped Canada. It was abysmal. The judges act like juvenile idiots and the host is smarmy. And the contestants - surely they can do better? I know a chef who tried out for the show. He was not accepted and when I asked him why he replied "I didn't have a good enough sob story". Seems the producers have that as a requirement to qualify for the show so the contestants can go on ad infinitum about how they are doing this for their dead mother or grammy or whomever who died 20 years ago. I get cross just thinking about the 45 or so minutes I wasted which could have been better spent watching or doing something else.

Where is the Costco garlic grown?

Staples has the Brother M labels. Don't know how well they stick though.

Golda's Kitchen has freezer labels. I tried to post the link but for some reason, I couldn't.

I just found out today that the lady who made delicious perogies at the butcher shop will not be making them anymore. Boo hiss. Never having found a commercial brand that was particularly good, I decided to try to make my own. I have gone through this thread and see that some make their dough with sour cream, some use potatoes and some use neither. I would like to make a dough that is easy to handle, the scraps can be re-rolled and the dough itself able to be rolled fairly thinly as I don't like them too doughy. Any advice on what a dough with those attributes would contain? Thanks!

Thanks, Andie.

Andie, do you use speed 4 for both the initial "churn" and the subsequent rinses? And what can I use instead of the butter paddles which I happen not to have?

Can one now change the pre-set temperatures on the purchased app?

Just a pure guess here, but it sounds as though they were thawed and refrozen more than once.

I have never had any luck making Millionaire's shortbread. Too bad too as they look and sound really good.

What an interesting article. Wine or no wine, it would be interesting to have a meal there.

Happiness is getting the book Flour Water Salt Yeast and also the Emile Henry baguette baker for Christmas. My husband is one swell guy.

Yum, that looks delicious. What exactly are the brun kartofler? I am trying to imagine eating potatoes with a caramel sauce. Merry Christmas!

Chris, wow, what an amazing meal!

Thanks so much for all the trouble you went to to show us what Christmas in Sweden is like. I enjoyed it immensely. Is brawn what I might call headcheese? That consists mainly of pickled pork head together in a gelatine mixture.

I love spiced nuts. I made a batch yesterday and the recipe I used also included ginger, cinnamon, cloves and honey rather than corn syrup. It is a recipe from Food and Wine, the magazine published by the LCBO.

I have an app called Snap Recipes that is on my iPad. It is a free app. You can "snap" a picture of a recipe and load it to the app where it can be filed under various categories. It is just a straight forward little app - nothing fancy but it is handy to have.

The pork chops were a bust as they were very dry, but I can't say enough good things about the sauce. It was delicious. Thank you ElainaA for posting the recipe.

Thank you. Is that for a sirloin pork chop?