ElsieD

Welcome, and another wild rice fan here.

I've made arancini and love them. I usually just used leftover risotto and stuff the cheese in there, bread them and fry them. We devour them using marinara sauce to dip them in.

@Smithyif that meal happened here, we'd be on the same vegetable page but his plate would have rice on it and mine, spuds.

I use them all the time in the freezer and have never had a problem. Just running a bit of water over the label dissolves in them and leaves no residue. I don't thinl I've ever used them in the fridge but I'll go now and slap a couple of those labels on a few things to see what happens. I'll post an update.

I use these. https://www.leevalley.com/en-ca/shop/kitchen/canning-and-preserving/52558-dissolvable-labels?item=EV161

That looks good. Do you suppose I could sub peanut butter for the tahini?

I bought the book and was disappointed as I found there was very little in it I wanted to make. Given that I paid full price for it at a bookstore, I should have leafed through it before I parted with my $$$. Strange thing is, I love her blog and have made many of her recipes and really enjoyed them. This book, however, will not have me rushing into the kitchen except for a couple of dessert recipes.

I had never heard of peeps. I need to get out more.

What is a peep?

I made these today. They are meringue "nests" filled with lemon curd, vanilla whipped cream on top. These were a trial run to see if I'd like to make them for Easter. I think they would make a pretty Easter dessert with the meringue nests piped, as opposed to blobbed, and some pretty colored Easter eggs atop the whipped cream. Or, maybe forget the cream, and just use the eggs?

I made that recipe. It's very good.

As an update, I got the new waffle iron and tried it out. We had lovely waffles.

You get a gold star! I hadn't finished with them yet when I read your post. I went back into the kitchen, used your fork method and voilà! I'm getting 2 tablespoons of juice per lime. I'll use this method from now on. Do you do lemons this way too? I had been using an Oxo juicer, one of those that sits in a container. A bigger juicer on one side, flip it over and there is a smaller one on the other side. Sorry, i can't describe it any better. I've had it for years.

Welcome to eGullet from a fellow Canadian! Do you visit the Patisserie au Kouign Amann? We try to get to the Jean Talon Market several times a year, especially for the vendor who sells Scotch Bonnet peppers. Impossible to find around here.

Question: in your experience, how much juice do you get from a lime. A lot of recipes call for the juice of 1 lime. I'm currently trying squeezing limes and getting 1 measly tablespoon per lime. If I look on-line. The consensus seems to be that one should get 2 tablespoons of juice per lime.

Just the look of it turns me off. I like fries and I like gravy, but separately. I look at a plate of poutine and the first thought that pops into my mind is soggy fries. Not a fan of cheese curds either so I am inno danger of even trying the dish.

Are these frozen? They look interesting.

Yesterday I took my bag of 10 lemons, zested, and juiced them. The zest was frozen in 1 tablespoon blobs, equal to the zest of 1 lemon, on plastic wrap. As each lemon provides appx. 3 tablespoons of juice I froze the juice in ice cube trays, 1 1/2 tablespoons per cube. I just need to pop the cubes and bag them. I'll do the same with a bag of limes I bought yesterday. They were $7.99 for a bag of 22 limes which seemed too good to pass up. I won't zest much of it as I seldom use it, but the juice will get the lemon treatment although frozen in smaller amounts.

My black bean reference was said tongue-in-cheek. I actually like all kinds of beans but we never have them except for boston-typed baked beans. John does not like, and won't eat, beans and lentils. But, I'm with him on the chickpeas. Nasty little things.

Thank goodness. Nor a chickpea, even better!

Does he like cilantro?

I tried that once too.

I bought a bag of lemons and I'm wondering about freezing the zest in strips, without the pith. How do you turn these strips into zest? A food processor would be overkill, if it even worked, and the strips would be so thin can't see using a grater. I must be missing something? As I'm sitting here thinking about this, I'm wondering about peeling the lemons, leaving the pith on, freezing the peels and, when I want some zest, the peel would be easier to zest?

I just picked up some sausage labeled English Bangers. Plan to make a Dublin Coddle.

Available on Amazon.ca