ElsieD

I just checked my Thermomix but the the closest temperature I can hold the mixture at is 70 C which is a tad too low. I should be able to hold it at the right temperature when I get the Paragon Induction Cooktop later this year. I do have an induction stove top so may try it out on that. It sure sounds like a lovely ice cream.

Can the mixture be held in a water bath for the 25 minutes rather than on the stove? It seems to me that it could be tricky to hold the temperature at exactly 72 on a stove top.

I used to have an indoor bay plant. It was great just being able to clip off a leaf or two when needed. I had it for maybe 5 years and then became so spindly I had to get rid of it. I took off all of the leaves and just let them dry naturally here there and everywhere. I had enough to fill two 1 quart mason jars and that too lasted quite a while.

Pardon me for asking what is probably a stupid question. It's about the tomato bread. Is it a toasted bread that has been rubbed with fresh tomatoes (are tomatoes even is season there?) or some other preparation?

I had a Maytag that had a downdraft and it was pretty much useless.

Sure wish we could get shrimp like that. And brisket. And sausage. It's 8:54 AM and I'm sitting here drooling.

Host's note: this post and its response were moved from the What Cookbooks Are you Actively Using? topic. How exactly does Eat Your Books work? I looked on their website and it seems to me that: You enter the titles of the books that you own It creates an Index So say I have 5 books. I enter those titles and it creates an index of the recipes contained in those titles. If I look at the index under "chicken" for example, it will list all the chicken recipes and in which book they can be found? If so, and you had 100 books, that list under chicken would be mighty long.

I have a great sandwich loaf recipe but it is made in the Thermomix. I suspect that you could easily adapt it so if that interests you, I will post it.

That last one made me laugh. I not only have an electronic archive, I also have the good old bulging paper file folder. Both of which get added to regularly.

Once you have flattened and shaped the bread, does it go straight into the oven or does it rest on the baking sheets for a bit?

Thank you both of your responses. We are spending 4 evenings in St. John's so your suggestions are welcome, both for the fine dining suggestions and the more casual places. I hope someone else might chirp up about where else to eat. We are going around the Avalon Peninsula then up through Clarenville, around the Bonavista Peninsula to Gambo. The current plan is to also visit Twillingate (we may do the coastal route around Gambo, Musgrave Harboue, etc.) and from there, we cross over to the west side eventually doing the loop to L'Anse aux Meadows and back down to Deer Lake. If there is time to do all that, that is. I'm busy plotting distances, etc. DGoosney, I have been there a few times before but not lately and my husband has never been. I am excited about going because I love the place. If I recall correctly, I was there one other time in August and bakeapples were in season. I even brought some fresh ones back to Ottawa!

We are going to Newfoundland in August for two weeks. We start in St. John's and leave from Deer Lake. We will be traveling along the coast covering most of the island. Does anyone have any suggestion on where to eat? I'm looking for anything from casual to fine dining. I know The Inn on Fogo Island has a great restaurant but that is all I know.

I am a big fan of Kenji Lopez-Alt's columns on Serious Eats and was pleasantly surprised today to learn that he has a book coming out. It is being released by Amazon Sept. 21. I plan on buying a copy. Anyone else? The Food Lab: Better Home Cooking Through Science

Thanks, Franci. I'll give these a go.

Would you be wiling to share your recipe for these?

Our local Asian store sells thinly sliced beef, actually, shaved would be more accurate. It is rib eye and the slices are rolled up. Would this be the meat to use?

This would be Vince's Gourmet Imports at 440 S. Main St. In North Syracuse. As I understand it, the owner is the son of Lombardi's owner. My niece works there which is how I know of it. It's a great store with all sorts of interesting things. Great deli counter too.

Is the Italian grocer Vince's?

In Canada, Costco switched from AMEX to Mastercard in January.

I'm with Darienne. I keep hot dogs in the freezer as I get the urge for a hot dog maybe once a month. I like Top Dogs, very well fried to a nice crisp crust nestled in a top cut bun, toasted on the sides in the same pan. For a condiment, it has to be spicy corn relish. That's it. I don't like soft drinks so if I drink anything at all with it, it is water.

Thanks. I've never had the pleasure of shopping at TJs but I have been in the Aldi store in Ogdensburg which is about an hour from me. Is there a particular label I should look for? Our major grocery stores have discount stores that will also carry the same house brands.

For us Canadians with a reasonably close Aldi, , does Aldi carry TJ products?

For what it's worth, I have seen these at Loblaws. I too hate green bell peppers, but I love the red, orange and yellow ones, preferably roasted with olive oil.

Nice stash of stuff you have there.

I just came across this as eGullet is now coming to me via Tapatalk. I need to start reading this thread from the beginning!