ElsieD

So, Tomdarch, will you be posting your experience as well?

Something like this? http://www.leevalley.com/en/wood/page.aspx?p=32568&cat=1,43513,43519

Wow, that is really something. I loved all the pictures showing how it all come together. Thank you for taking the time and making the effort to share this with us.

I really enjoyed your well-written, descriptive narrative. Best thing I've read all day. Are you a paid writer in your day job? I, too, was not allowed access to the photos which is unfortunate as I would have enjoyed seeing them.

I used to have electric stoves. Since that was all I ever had, I didn't think much about whether they were good or bad, they just were, except that the last one had a glass top, and I hated it. It was slow to heat up and slow to cool down. Then I switched to a gas stove with an electric oven. I much preferred cooking with gas. I now have an induction range and love it. Easy to clean, terrific heat control and, another bonus, my pot handles don't get hot.

This may be a dumb question but I'll ask it anyway - was each tray sprayed in half yellow and the other half pink? Or was one tray sprayed pink and the other tray yellow? Those chocolates are amazing. I've never worked with colours and I'm hoping to get some practice at the Chocolate & Confectionery Conference in May.

For what it's worth, I have three tongs - 2 are silicone tipped and are made by Cusipro and I have an OXO one which is metal. The Cusipro tongs are tiring to use - the springs are very tight. The springs on the OXO one is much looser and very easy to use. All this to say that before buying tongs, you should get a sense of how tight the springs are. I don't have any problems with my hands but I sure don't like using the Cusipro tongs as my hands get very tired.

The best meal I ever had was in Oslo in 1972. It was a dinner in a hotel restaurant and the service, the decor, everything about the place was top-notch. We had reindeer filet with all the trimmings. It was served table-side, and after we had mopped up our plates, out came fresh cutlery and china, and another helping was served. It was incredible.

Probably your pot retains more heat. Ever try taking the temperature of the water in each pan when you take the eggs out?

At this point I can only state with certainty that I will be arriving sometime on Friday. Since I don't know what time, please do not count on me for the Buffalo trip. This also means that I would not be attending the dinner in Buffalo. However, if dinner is on the Canadian side, I'm pretty sure I can make it and would be happy with Italian. I'll also happily partake of a roast beef dinner on Saturday. If you are looking at an alternate protein, fish is fine with me. I'm really looking forward to this...... Hope to learn lots!

I recently spotted a bottle of yuzu juice and on impulse, I bought it. Now I'm sitting here wondering what to do with it. It is a product of Japan and the label reads "All natural, not from concentrate, 100% pure juice". Elsewhere it says "Yakami Orchard 100% pure yuzu juice". Can I use it in place of other citrus juices in equal quantities in say, a custard? Salad dressings? Any help appreciated.

Thanks for the head's up. I'll have to check to see if my Costco has them. FWIW, I tried freezing whole lemons once - not a good idea. I should think the juice would freeze all right though - maybe in ice cube trays?

Here is one version - I'm sure there are others out there, but it will give you the general idea. FRIENDSHIP CAKE Day 1: In a gallon jar put 1 ½ cups starter, 2 cups sugar, 1 large tin of cubed peaches with juice. Stir daily for 10 days. Day 10: Add 2 cups sugar & a large tin of crushed or chunk pineapple with its juice. Stir daily for 10 days. Day 20 Add 2 cups sugar & 12 oz. Of maraschino cherries, halved and well drained. Do not add juice. Stir daily for 10 days. Per cake: 1 box yellow or white cake mix 1 box instant vanilla pudding mix 1 ½ cups drained fruit 1 cup chopped nuts or raisins 4 eggs Mix well and bake in greased & floured bundt pan in a 300 oven for about an hour. Note: The started is the liquid from the mixture after day 30.

Darienne, there is a Mexican store within walking distance of where I live. If there is anything i can pick up for you and bring with me, I'd be happy to do so.

Skor bits.

We too are fond of meatloaf and after a meatloaf/corn/spud meal the rest of the meatloaf is used up in sandwiches. We also make hamburgers using ground chuck. We buy chuck roasts at a Chinese grocery store and they grind them for us. Heaven on a plate, those burgs. We also like mac & cheese and baked beans. Not sure if that qualifies as diner food, though.

I was recently at a cooking demo and they cooked scallops on a salt block. The chef said he just scrapes the block clean and re-uses it, although after a while it does need to be replaced.

http://www.petfriendly.ca/rentals.php?id=5&page=&city=Niagara+on+the+Lake Darienne, try this link. I see there is a Best Western in Niagara Falls that is pet friendly. Hope this helps. Elsie

So here is a caution - I too suffer from GERD on occasion and have for years. I take omeprazole whenever I feel an attack coming on. A year and a half ago I felt that old, familiar feeling starting up. So, I took an omeprazole. And waited. And, nothing improved. Then I got nauseous. A bit later I felt pain in my throat on the right side and when it travelled to my jaw I knew I was in trouble. Long story short - I was having a heart attack. The paramedics (wonderful people) came and carted me off and I spent a week at our friendly heart institute being tested, monitored, etc. I am now extremely vigilant when my GERD sysmtoms act up again. Fortunately, it doesn't happen often.

I keep Cuisine at Home (I get the annual bound edition every year) and the CI Annuals. The mags we get are C@H, CI, Fine Cooking (I have the DVD Archives), Canadian Living and Bon Appetit. The magazines all get passed on.

Fascinating. http://www.seriouseats.com/cgi-bin/mte/mt-search.cgi?IncludeBlogs=30&limit=20&search=vadouvan&sa.x=33&sa.y=13 This is where I first read about it. So are you saying it's not worth trying? I mean, I use purchased curry pastes also but I recognize that someone who makes their curry paste from scratch will have a different end product than what I buy in a jar. However, that doesn't lessen my enjoyment of the dish. Thank you for your posts. I have read through them and your references and found them very interesting.

I have a bottle of curry ketchup in the fridge. The brand name is Hela and the label reads "Curry Kruiden Ketchup." This is a brand that Dutch grocery stores carry. Kruiden simply means spice. I use it as a condiment for sausage rolls. I also like it with mac & cheese. It tastes a lot like regular ketchup with curry in it.

Thank you for responding. I will check them out.

Yes!!! It is vadouvan. Now that I have the spelling, I was able to find the original article which includes info on where to buy this. I also intend to check out the references in your posts. They will, no doubt, enlighten me. Oddly, I went to an Indian grocery store back when I first read about this ingredient and they claimed never to have heard of it. Perhaps it is not used in India itself? Many, many thanks for your help.

I recently read an article about food trends for 2011. One item was a spice blend called (something like) vendaudam??? It is an Indian spice mix that has, as one of it's components, onion. Apparently, it is the next spice that chefs will be using a lot of this year. (Or so the article said.) I actually found a place that sells it but then........I lost the article. To make matters worse, I can't remember where I got the article or the exact name of the spice. I have spent a lot of internet time trying to track this down but have not have any luck. All I could find was vendhayam and vengayam and both referred to onion and nothing else. Does anyone know what I'm talking about?