ElsieD

My replacement oven finally came today, 37 days after I reported my problem to them. They asked me to complete a "Customer Satisfaction" survey.

Do you have bakeapples and haskap berries growing there?

I agree.

I realize this is a really stupid question, but can sour cream be subbed for yogurt?

Thanks for the update. I'm going to try them but have one more question - how hot are the Tingly Chili ones?

Are you saying that each person ate 2 packages of noodles at one sitting?

As usual, a piece of art!

I haven't had dolmas in a very long time. My Lebanese ex-MIL taught me how to make them, they were always stuffed with rice and ground beef and I forget what else. I remember that when cooking them you had to fit a plate in the pan to cover them ot they would unravel. They were always served with lemon juice.

Has anyone ever had any luck truly ripening a peach versus softening them? I tried a couple of times and while they softened, it did not improve the taste.

A quote from the article. Clearly, Mr. Cohen did not speak to any eGulleters. @Shelby, and @rotuts, among many others, I guess he wasn't in touch with either of you? “Customers don’t buy multiples,” said Mark Cohen, director of retail studies at Columbia Business School."

The bowl actually floats?

@liuzhou. What kind of mangoes are they?

I bought these yesterday at Costco. I was intrigued by the name so bought a box. These are sweet, juicy and very, very tomatoey. If you are a tomato lover and see these offered for sale, I highly recommend you buy some.

Bought these at Costco yesterday.

I'm interested in this as well. We currently have a Breville and it no longer toasts evenly. The only way I can get it to toast at all is to keep flipping and turning it, and even then some of the outer edges are a bit burnt.

Yikes!

I tried making a strawberry frozen yogurt recipe yesterday. I processed it in the Creami on Lite Ice Cream as my machine does not have a yogurt function. It was very powdery so I did a re-spin. It was still powdery but not as bad and when scooped, it actually formed a ball. When we went to eat it, it was like trying to scoop cement, all I could do was use a knife to cut pieces out of the tub. Any ideas? The base consisted of 3.6% MF Greek yogurt, sugar, strawberries and a bit of lemon juice. Should I have used a different setting?

@rotuts Too bad that TJ's is no longer selling kalamata olive oil. I buy it here at a specialty olive oil/balsamic vinegar place and love the stuff.

Real San Marzano tomatoes will always have these rwo seals and a number on the can.

I have this one and love it. https://www.amazon.ca/Instant-ClearCookTM-EvenCrispTM-Technology-Dehydrate/dp/B096N3FTZP/ref=sr_1_2?crid=1Q2XMNDCDL6HE&keywords=Instant+vortex+0lus&qid=1686409006&sprefix=instant+vortex+0lus%2Caps%2C137&sr=8-2&ufe=app_do%3Aamzn1.fos.71722c10-739d-471b-befb-3e4b9bf7d0d6

I used a can of those Mutti cherry tomatoes just last night. I too use their tube tomato paste and also the passata.

How nice to read about your travels once again. I love matjes, too bad we can't get them in Canada, at least not that I know of. I'm curious about the potatoes with beetroot soup. How do you eat the two of them? On the side, cut up in the soup, or?

Canada has Black Forest Cake.

I worked for a while with a Chinese lady who brought in fresh lychees. As I remember it, you squeeze your fingers together on the bottom of the fruit and they pop right out. As @liuzhou says, the flavour is hard to describe, and a word that comes to mind is delicate. The ones I had were delicious and very juicy.

I made a half recipe of the Jam Swirled cake today and divided the batter iamong 3 mini loaf pans. I cut one in half, added strawberries and some whipped cream and called it dessert.