ElsieD

I'm embarrased to admit this as I had previously stated that I am a Hunt's fan but I thought, I'll look and see if the ingredients in HUNTs is different in Canada than it is in the USA. So, what do I find? A bottle of Heinz tucked away in the pantry. All I can say is that it was not I who purchased this and a bottle of Hunts will find it's way into my shopping basket tomorrow. Meantime, here is what the Canadian version of Heinz contains: TOMATO PASTE (MADE FROM FRESH, RIPE TOMATOES), LIQUID SUGAR, WHITE VINEGAR, SALT, ONION POWDER, SPICES. The ingredient list is in caps. Interesting to see the ingredients are a bit different. Oh, and there are 20 calories per 1 tbsp.

I always buy Hunt's. It's way better than Heinz.

I also have a Foodsaver but I found the bags often lost their seal in the freezer. So far, I prefer these vacuum bags. Plus the ones I have state they are re-usable which is a good thing as they are not inexpensive. To you Canadians - where do you buy the Reynolds bags? I checked Canadian Tire & Home Hardware & neither listed them on their web sites. I see the Home Shopping Channel has Debbie Meyer bags that the Reynolds system uses and they are about 1/3 the cost of the bags I have. Course, they don't ship to Canada but there are ways around that............... (Corrected for spelling)

While searching the internet for something, I can across this. Does anyone use it, and if so, for what? The Ultra Gel can be used to thicken hot and cold items without cooking while the Thick Gel can only be used with foods that need to be cooked. It is derived from waxy maize corn, whatever that is. Thanks!

http://www.homehardware.ca/en/rec/index.htm/_/N-67lZ2pqf/Ne-67n/Ntk-All_EN/R-I4434545?Ntt=vac+n+store I have one of these systems except I'm in Canada and it's called Vac N Store. (I don't know if the link above will work or not.) I'm quite taken with it. I bought a box of frozen croissants at Costco and packaged them in these bags. The bag in the upstairs freezer gets batted about and I've removed croissants from that bag and re-sealed it a number of times. That little pump manages to pump all the air out giving you a very tight seal Also, the bags are re-usable. Hope this helps.

My original purchase was also a Bron which I only ever used, and rarely at that, when I first bought it. I found it cumbersome. I then bought an OXO V slicer and it works perfectly.

I bought a Kitchenaid toaster. It sucks. Then a bought a Krups convection oven/toaster. On the toast setting, it's even worse than the Kitchenaid in that it toasts very unevenly. Does okay toasting bread on the broil setting as long as you watch it like a hawk. Love the convection part, though. Sad thing is, many years ago a friend gave me a cheap Black & Decker toaster that he didn't need any more. The thing worked like a charm. I decided I wanted a new Kitchenaid toaster, so I gave my B & D one back to him. The worst toaster move I ever made. See the second line in this posting.

The only thing I have to add to this is to say that I am very interested in this topic. I used to love broiled grapefuit but have also been told not to eat it due to the statins I take. So, I haven'touched grapefruit at all since I started taking this drug. Yesterday I was at a large Asian supermarket and they had something called orange grapefruit. I had never seen one before and bought one. So now it's sitting on the counter looking at me and I'm wondering: Can it really hurt to eat this thing?.

I've never used salt cod but looking at those beautiful soaked filets, I'm wondering - can this be treated as fresh cod and pan-fried? Or is it still too salty and needing something to act as foil for the salt remaining in the fish? I'm also wondering what the texture is like.

Kerry, it stalled for 5 hours? That seems like an awfully long time. Sure does look good. I wish I had known a week ago it was going to be this warm here today. I would have cured some pork belly and smoked it today. But alas........

Yeah, after all, the Maytag man has lots of time. Having had 2 Maytag/Jenn-Aire stoves, (one lasted 15 years, the other 9)and (still have) a Maytag fridge, I can tell you that the Maytag man was a busy little beaver around our place. In fact, he could pay us a visit right now to fix the ice maker in the fridge but I'm just hoping that this fridge will suddenly stop working. Having just purchased an induction range, my husband won't let me buy a new fridge, but if I could, I would do that in a heart beat. Sorry, off topic.

Tupac, what a beautiful picture you painted with your words!

I detest cleaning the fridge and chopping onions.

Thanks for the info, Doodad and Calipoutine. I'm in Canada so I'm not sure about The Spice House but we have lots of brew=your=own places around so I will check there first.

Where does one buy grains of paradise?

Whew!!!

That is amazing work. "We won't be expectred to create this tyoe of masterpiece in May, will we" she asked with trepidation?

I don't know anything about the Bunn but we have the Technivorm and love it. We have the thermal carafe and it keeps the coffee hot. We had gone through a few coffeemakers before this one and none performed as well as this one does.

I'm looking forward to "Keys to Good Cooking: A guide to Making the Best of Food and Recipes" by Harold McGee. Not sure if that qualifies as a cookbook, though.

Thank you Indyrob, I do appreciate your taking the time to respond, but the question is really directed to those who have an induction range and what their experience is. Induction ranges are new in Canada and therefore experience is limited so it is difficult to find an honest answer (from salesmen) to the question I posed. I know there must be egulleters out there who have them and surely not all of them spent what would be many $$$ to upgrade their electrical systems just to be able to use an induction range. Anyone???? PS any electrical work will be done by qualified electricians.

Hi all: We are thinking of buying an induction range, but we have some concerns about the power requirements. The unit is rated at 50 amps and our house's total electrical service is 100 amps. Will this cause a problem? Some stores say yes, some say no. For those of you with an induction range, what is your experience? It is unlikely that I would ever be running all four burners and both ovens at maximum at the same time. Most likely, the max might be two burners and one oven. The model I am looking at is Electrolux, the slide-in model. Thanks in advance for sharing your experience with this. Elsie

For starters, something that does NOT have Gordon Ramsey or Ted Allen in it. I'd love to have a BBQ show; I know Raichlin has one but unfortunately, he puts me to sleep.

Someone just posted a similar question re: what he should buy for his brand new Weber. I realize the egg is different (I have both) but you will get some answers to some of the tools you should get. I tried to find the post but could not. Specific to the egg, I would get an electric starter and the place setter so you can cook indirect. I also got the BBQ Guru which regulates the temperature but that is a pricey add-on. The BBQ Guru is available on-line. Hope this helps. Edited to add: I would also get the contraption for beer can chicken but get the non-stick type, otherwise it will be a bugger to clean.

I love the smell of bacon cooking because evrything tastes better with bacon and while coffee brewing isn't "cooking" I love the smell of that as well. It just makes me want to have a cup and I'm not even much of a coffee drinker (DH is the coffee drinker).

Darienne, if you put stock into what Cook's Illustrated has to say, they recommend the KA KFP 750 12 cup FP. For a smaller one, they recommend the KA Chef's Chopper. My big FP is a Cuisinart, circa 1980, but I also have the small KA FP. It is the one that sits on my kitchen counter and I use it a lot.