ElsieD

Is that a Thermomix that cools or the HotMix?

I would like to get an infrared thermometer and would like to know what one to purchase. In particular, I would like one that would give me accurate readings on the temperature of oil when deep frying. Thank you.

Someone suggested that I was asking too much money for these books. So, I have decided that I will entertain any reasonable offer. Please PM me if onterested.

I usually buy my yogurt from Costco and it comes in single serving sizes. The problem is, there are more portions in the pack than I can normally eat before the best before date. I would like to know if I can freeze it, then thaw it overnight in the fridge for eating in the morning. In searching the internet, I came across conflicting information or opinions given without any reason for said opinion. So, my questions are, can I do this? What effect, if any, will it have on taste and texture? Can it be frozen beyond it's best before date? The brand I usually buy is Liberte and it is Greek yogurt with fruit on the bottom. Thanks in advance.

I'm going to try this.

I got to wondering about this, so I wrote to them. This is what they had to say: "For culinary use the rear slide control panel should always be closed for any and every application. There are other applications for laboratory use in which they use tubing in those control panels which is why it is there."

I just discovered crackers by the name of Biscottatini, under the D'Italiano label. They come in two flavours - Olive Oil and Salt and the other one is Garlic and Parsley. They might remind one of Paris Toasts but these are way better in that even on their own they are very good. They are not as dense as Paris Toasts which makes them a "softer" cracker if that is the right word for it. We are on our third bag and I only discovered them last week! I don't know who all carries them but I found them at Loblaw's.

I bought them at C.A. Paradis in Ottawa. They really are great.

My KA hand mixer quit working and I need to buy a new one. I went to a kitchen store today and looked at a Breville as I have some of their other stuff and find it to be very good quality. The salesperson said that in his opinion, Breville was better than the KA as the beaters are heavy duty compared to the KA. One person in this thread mentioned that they had the Breville and were very happpy with it. Does anyone else have the Breville and if so, do they like it? I see that Dualit, Viking and Waring also got positive mentions. Before anyone tells me to buy a stand mixer, I already have a KA one. Like Shel_B, I am looking for comments on hand mixers. Thank you!

I see upthread that i commented on GelPro and that I liked them very much, which I did. Since I wrote that little testimonial, however, my mats curled again and I gave up on them. I now have Wellness mats and I find them even more comfortable that GelPro. They also show no sign of curling at the edges. I would buy Wellness mats again in a heartbeat.

Due to a move from a house to a condo, I had to rationalize my cookbooks. I am offering for sale the following cookbooks at $10 each, decreasing by $1 per book until the price hits $5 per book. If you buy more than 5 books, all subsequent books will cost $5.00. I live in Ottawa but will ship provided the buyer pays for the shipping costs. If anyone is interested, please PM me. Cook's Illustrated: Annual editions, from 1993 through 2008 with the exception of 2006 (don't know what happened to this one) Other CI books: America's Test Kitchen Family Baking Book America's Best Lost Recipes The Best Recipe series: Soups and Stews Cover and Bake The Best Light Recipes Grilling and Barbecue Best Chicken Recipes Perfect Vegetables Italian Classics The Quick Recipe Restaurant Favorites From Cuisine at Home: 13 Annual editions containing magazines 1 through 78 The above books are in pristine condition. In addition to the above, I also have the following soft cover books relating to barbecuing: By Steven Raichlen: Planet BBQ BBQ Bible - Sauces, Rubs and Marinades BBQ USA How to Grill The BBQ Bible Others: BBQ secrets - Ron Shewchuk The BBQ Cookbook - Australian Women's Weekly Grilling - The Culinary Institute of America Smoke & Spice - Cheryl and Bill Jamison Fire & Smoke: The Essential BBQ - Whitecap Books Mastering the Craft of Smoking Food - Warren R. Anderson BBQ and Summer Foods Cookbook - Canadian Living BBQ All Year long Cookbook - Dr. BBQ Weber's Big Book of Grilling - Weber I am asking $5 eack for the above books. If you buy more than 1, the price will be $4 for the second book, $3 for the third and $3 per book thereafter. These books are also in excellent condition. We do travel the 401 between Ottawa and Burlington on occassion so if you live along that route and are interested in some of these books, we could likely work something out. Elsie

Thank you, Jay.

I'll be looking for a commercial pork belly with bone in, as meaty and fatty as possible. I'll be using a pressure cooker, as it is the anti-sous vide and bears some similarity to slow roasting. The dry steam penetrates effectively at 225 F - 250 F, and there is no turbulence on the bottom as long as the steam release is quiet, not hissing. Since the vessel is sealed, moistness is retained while the collagen breaks down.

Ritz.

I eat the broken ones myself. One time, though, I was so p.o. at the number of broken ones I took them back to the store and got a refund. They weren't worth much, but it was the principle of the thing.

I just had a look at this on Amazon. I like that it doesn't have any odd stuff in it. Can you tell me what the typical shelf life is? And is the chicken one the only one you use? Thanks!

How did you ever dream that up?

Nancy, thank you for posting the pictures of the cupboards and also the kitties. I have a VERY soft spot in my heart for kitties. If Zorro is still at the Humane Society next Thursday (we move Wednesday) he will have a new home that very same day!

If it's not too much trouble, I would like to see a picture of this. We are moving into a condo next week that has three of these corner cupboards and i'm trying to find out what would make the contents more accessible. PS I also like the pictures of your kitties.

We just bought a condo and received a 47 page "Resident's Handbook". Amongst other things, it has this to say under "Granite, Marble and Conglomerate Surfaces" Clean with a mild dishwasher detergent or soap and water solution and rinse with clear water. Wipe dry with a soft cloth or tea towel to eliminate water streaks. Never use abrasive creams or soutions that contain acids such as lemon or vinegar as natural stone products, particularly marble, are sensitive to etching by acids. For liquid spills and stains blot the area with a paper towel. Do not wipe, as this will spread the spill. Use a dry soft cloth to dry the area." Hope this helps.

Looks like an interesting stash of books. I'll be interested to hear what the Samuelson book is like.

What kind of pastry shells are those?

HaHaHaHa My nephew-by-marriage is one of the cameramen on that show. It is filmed in Toronto. I'll have to ask him how the contestants were chosen as I can see travel $$$ being a factor for a lots of chefs but less so for Ottawa chefs as it's not that far. I wish I had thought of that last Friday as we had lunch at a restaurant owned by a well known Ottawa chef who is fairly plugged in and I could have asked him if he knew anything.

I plan on watching it but I looked to see where the contestants were from and stopped partway through. There is a very, very heavy representation of chefs from Toronto and nary a one to be found from Ottawa, where I live. I stopped counting when I counted 13 from Toronto, three from Montreal, 2 from Calgary and contestants from places as diverse as Kamloops, BC, Stratford, Guelph and Claresholm, AB. Claresholm, AB, really? I mean good for them but again, I repeat, none from Ottawa? So, it is not as interesting to me as it might have been.

They look lovely.