ElsieD

I did a rough estimate above. Today the Canadian dollar closed at $1.2093 against the US$ so $74.99 US = $90.69. How did you come up with $130?

I too got $74.99 with Prime. Edited to add in case anyone cares: Amazon.ca has this item for the princely sum of $157.92. Strictly on a currency exchange rate basis, it should be priced at about $92.00.

Does it say how long it takes to temper a given quantity of chocolate?

Love the cowgoyle.

Looks good. Too bad you can't get it in Canada.

Usually once a week I blanch a bunch, wrap it in ham, cheese and puff pastry and bake it. To go with we do an egg and maybe some hollandaise sauce. Shelby, this sounds good. Do you add anything for to this, such as mustard or is it that it? What kind of cheese do you use? I'm thinking Gruyere might be nice but I don't see it "wrapping" that easily.

I want some of those tomatoes! They look amazing.

I like to coat asparagus with olive oil, salt and pepper and roast it in a hot oven. I may give it a sprinkle of balsamic, sometimes a bit of Parmesan. Nothing more. When we had our house, I would give them the same treatment except I would cook them on the BBQ.

Gorgeous, absolutely gorgeous!

Wow! That's a nice set-up you have. Looking forward to seeing the complete results.

Thank you for taking us on your trip. I really enjoyed it. Sure were some good looking eats.

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.