ElsieD

Thanks. I figured that was probably the case. Good price, though.

Frozen or fresh?

Which supermarket is this?

Except it's expensive on Amazon.ca and out of stock at Amazon.com

Well, I'll just hope right over! It's only 426 miles each way and Google informs me the trip will take 6 hours and 38 minutes each way.🙂

Thanks for this. I checked it out and they charge $13 for shipping. There used to be someone in Ottawa who sold modernists Cuisine products, I'm going to check with him to see 1) if he still does and 2) if not, will he sell me some of his stash.

I just spent too much time looking at the Modernist Pantry site. What I learned was if I spent $8.00 on Evercrisp the shipping would cost a bit over $28. US funds so add another appx. 33%. Sigh.

Is our equivalent to Wondra Robin Hood's Easy Blend flour?

@JoNorvelleWalker Thank you for explaining this so well. I appreciate it.

I've seen that quite often. I just cut the brown bits out.

We do well here. I am a flats person, John prefers the drummies.

What is the vacuum method?

@Kim Shook Where was the Vitamix thingy purchased?

Thanks for bringing us along. I have never been there, despite the fact I have family there. I really should go, now that I know where to eat!

Me too.

This show may be of interest to fellow Canadian eGulleters. It is on CBC on Friday night, January 7th at 9:00 PM. The Intro to the linked article reads: The secret ingredient to becoming a better cook? Science! Top chefs and culinary experts explain the chemistry, physics and microbiology of cooking. https://www.cbc.ca/natureofthings/episodes/chef-secrets-the-science-of-cooking

I hope you recover soon!

I received this as a birthday gift and while I have seen many Advent calendars, I've never seen one quite like this. It contains various infused balsamic vinegars and olive oils. I've posted two pictures, one of the inside of the box and another of the back of the box describing the contents. I'm looking forward to taste-testing these.

So much good food......so little time!

Hi Yoda, welcome to the forum!

Those saltines look as though they may have been fried or something. Were they or is that the lighting that makes them look like that?

I shall miss him very much.

I just used it tonight for a strip loin.

I have @CanadianHomeChef to thank for my Control Freak. We don't do a lot of deep frying but the CF is a marvelous piece of equipment for that. Yesterday I fried up olibollen and appleflappen, two must-have items on New Year's Eve if you have a Dutch background.

Love pork shoulder. I make one with an apple gravy.