ElsieD

I was given a Henckels 9" chef's knife back in around 1980. The tip broke off it around 2001 or so. I didn't drop it - it just broke off. I took it to a store that sold Henckles and they replaced it then and there - no questions asked. My Wustoff kitchen shears went shortly after we got them and they too went back - same thing. Instant replacement. Thought this might cheer you up. I'm sure you will get a replacement.

I was at Costco today (Merivale Road and Hunt Club) and didn't see it. Where did you see it? Thanks! Elsie

How did you make the Tarte a sucre with brioche? I have some brioche dough that I am about to freeze but maybe turning some of it into a Tarte a sucre is in order?

Thanks again. I have made the corrections. You are right - 4 oz. grated cheese is more likely to be about about 1 cup. At least, that's what I use for grated cheddar. I'm looking forward to making these.

So this would be the recipe then? I'm keen to try these as my husband doesn't like potatoes unless they're dressed up a bit. Did you use those foil cups with the straight sides that you sometimes see a custard in? Do you think they would freeze? Sorry about all the questions. Individual Potato Gratins 
 • 2 large russet potatoes, roughly peeled and thinly sliced (I found that ONE 10-oz. potato was enough for all 8 tins) • 1/2 cup grated Swiss (Jarlsberg) cheese • 2 green onions, finely chopped • Salt and freshly ground black pepper • 4 T heavy cream Preheat oven to 375 degrees F. Spray 8 muffin tins with vegetable spray. (I used the disposable foil cups) Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1/2 tablespoon of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

Baroness, did you use Martha;s recipe? I'm anxious to try these. Is that 10 oz. of potato per serving?

Brownies also have a disadvantage for use in this type of pan because they develop a crusty exterior while keeping a soft, crumbly exterior that doesn't stay together well. I'd say that the pan is better suited for a soft cake, and possibly molding chocolates.

Thanks, all, for your responses. I have just about every liquor in the house, but no dark rum, however I can get some. I have a lot of little bottles that I've gathered over time for the same reason as bourbon is called for in this recipe - a teaspoon of this, a tablespoon of that. Only problem is, you can't buy little bottles of bourbon in Canada and buying a regular bottle is a waste of money as I wouldn't use it again. I also have most liquours. I have amaretto, so could use that. The recipe I am using consists of heavy cream, sour cream, light brown sugar, a dash of salt and bourbon. The cheesecake has all the traditional spices in it. Is dark rum a better flavour to use than amaretto? Thanks again.

I am making a Pumpkin Cheesecake for Thanksgiving dessert which in Canada is this weekend. The recipe I am making calls for bourbon. Since we never, ever, use bourbon and the recipe calls for only 2 teaspoons (in the topping) can someone suggest a suitable substitute?

I too am Canadian and never buy anything from Amazon.ca due to their pricing and expensive shipping charges. I have a niece who lives in the US and so I order from Amazon.com and have the items shipped to her. Same with orders from Jessica's Biscuit. But, back to the posted topic, I have a book called "The Laura Secord Canadian Cookbook". This books details the origins of the recipes and I still make two of the recipes to this day - Tourtiere and Baked Beans. The copy I have of this book was printed in 1973 (Sixth printing).

I had this pan also and had the problems as you did. I returned it.

This question is directed to folks living in the Ottawa area. This product is one that was sold by Costco but they haven't carried it lately. Does anyone know where I can buy it? It is labeled "D'Isigny Whipped Cream "Tradition" with Madagascar Vanilla and comes in an 8.8 ounce ca. It is apparently a product of Normandy, France. It is great stuff, does not have junk in it and doesn't deflate when you plut it on something. I know I have seen it somewhere, but I can't remember where. if anyone can help, I'd really appreciate it. Thank you!

Can I come?

Yeast usually has an expiry date on it. If you no longer have the original wrapper, your best bet it to test it as per the above instructions. The date, however, is a guideline only as other factors can affect the shelf life.

Nuts 'n Bolts

My father owned an egg farm and the chickens laid eggs in all manner of sizes. The chickens were all the same breed and the eggs they laid were mostly "large" but I did see some impressive "jumbos" and cute pee-wees and sizes in between.

I want to bring focaccia bread for a group family get-together. The recipe I normally use has the following steps - mix biga, put in fridge for up to 16 hours, let come to room temp., add rest of ingredients, mix, let rise for 1 1/2 - 2 hours, put into baking pan, cover, let rise for about 1 hour, then bake. I had thought to put the biga in the fridge overnight and then finish it the next day but I don't have enough time the next day unless I want to get up VERY early in the morning. Which I would rather not. So, my question is this - if I make the biga one night, finish the dough to where it is put in the baking pan the next day, then refrigerate overnight (for the second time) then let it come to room temp the next morning and then bake it, will the dough be all right? Or, if I see on the second morning that it has risen to it's required height overnight, can I bake it without letting it come to room temp? Thanks in advance for any and all thoughts on this.

What kind of a smoker is it? One for outdoor use, top-of-the-stove or what?

Check this thread out. Hope it helps. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/3780069052/m/545100112

I don't know where you live but I'm in Ottawa and I get my veal demi-glace from the Brookstreet Hotel here. Actually, they call it "veal Jus" but when cold, it becomes a stiff jelly. I freeze it in 1 tablespoon portions and then I can throw it into whatever I'm making. I pay $30 a litre. You might try a good hotel/restaurant and see if they will sell you some.

I have a Panasonic microwave/convection oven, model number NN-C980W in case someone out there has the same one. When I was cleaning it today, I noticed a silvery substance on the dish cloth. Closer inspection revealed that the cover of what appears to be where the microwaves come out is broken. That is, there is a hole in it. This is on the right side of the microwave, beside and behind the light. I don't know how to describe it any better than that. (The instruction manual contains a picture of the microwaves coming out of that spot.) Does anyone know if the microwave is still safe to use? I called Panasonic and they are closed for the day. I will try them again tomorrow, but in the meantime, if anyone has any thoughts I would appreciate hearing from you. Thank you.

For me, it's working with chocolate. It takes a lot of time, at least for me, it's messy and there is always a big clean-up. But, oh, it's so satisfying!

Note that the person is not making oxtail stroganoff but rather wants to have a stroganoff sauce. I agree that beef stroganoff is made with beef tenderloin but that's not what he wants to make.

Check this thread out. http://tvwbb.infopop.cc/eve/forums/a/tpc/f...7904#3190037904

I agree with Sony. It makes perfect sense to do it this way.