ElsieD

This Canadian will second that remark. There is some bad stuff on the US one but there is worse stuff one the Canadian one. I can't understand why they have dumbed it down so much. I hardly ever watch it any more. We do have Chef Abroad however, with Michael Smith which is very interesting and informative. Plus, he seems to lack an ego which makes it even more of a pleasure to watch. Note to BBC Canada - we used to subscribe to your station so we could watch "The Restaurant" until, that is, you chose to stop carrying it half-way through the season. How to keep subscribers! Not.

Rover, how easy is it to grow? Can you give me some instructions? I usually buy a thyme plant every couple of years and put it outside in the summer and bring it in for the winter. But, it seems to dry out very easily and I never seem to get nice new green shoots on it.

Scott, I buy New Mexican ground chiles from here: http://www.chillychiles.com/catalogue/catalogue_frame.html?submenu=catalogue I buy a kilogram at a time and use it for making chili con carne. It is super good. As you can see, they have lots of other kinds as well. you can mail order from them.

I should have mentioned that the turnip I referred to is shaped like a beet. The ones I have had range from about 1/2 to 2 inches in diameter. They cook quickly.

It is probably a turnip variety called Hakurei. They are delicious, sweet and very mild. I get them whenever I find them at farmer's markets as not many people grow them. I don't use them for stew, but rather just as a vegetable side dish.

Andrew, you might try posting your questions in the appropriate form on this board. It is the virtual weber bulletin board amd has lots of info on smoking in particular and cooking in general. http://tvwbb.infopop.cc/eve

http://tvwbb.infopop.cc/eve/forums?a=tpc&f=2880069052&m=6940022825&r=959102592 Scott, you may find this helpful.

Scott, for what it's worth, I never soak my bacon. I use the Ruhlman method, and just rinse off the cure, pat it dry and put it in the fridge for 24 hours so the pellicule can form. After that, I smoke it until the temp hits about 150. I used to buy "reduced salt" bacon as I found the regular bacon too salty but I find Ruhlman's cure to be just right. Good luck.

Who are "they"? Is it another Costco? I know I can make my own but the beauty about this can is that it is REAL whipped cream and with just two of us, I only use a little at a time. This particular brand doesn't collapse on itself unlike the other brands in the dairy case of your local supermarket.

You are correct. Ruhlman says pink salt is 93.75% salt and 6.25% nitrite. How much salt are you using for how much pork belly?

I counted 137 cookbooks of which I have used 22 or 16% more than once. I did not count magazines. I gave away about 200 books a couple of years ago and thought I had only kept the ones I really "used". Hmm...I think a little rationalizing is in order, especially since I have 2 more books coming.

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.