ElsieD

Why, thank you! I never thought to look for tart pans.

I tried finding the tins on Amazon.ca. Alas, they don't seem to carry them. Probably just as well as I am pastry challenged. I sure do like it though.

I used to have the 14 cup one which worked like a charm until it didn't. I now have a fancy Breville one which I seldom use. What does get a lot of use is the Cuisinart 7 cup FP. I recommend that one to anyone looking for a small FP.

Strange coincidence. Every year I buy John the annual Uncle John's Bathroom Reader. Just yesterday, I was reading that book and it contained an article on how he got started. It was the first time I had heard of him and here he is again!

I am not much of a hot sauce person but John is so I make him a Scotch Bonnet hot sauce. I make it outside because the fumes are overpowering.

Has anyone tried doing something with eggnog?

I thought it was just right. John thought it could use a bit less sugar. Maybe try 3/4 cup next time?

It has 1 cup sugar for 3 cups of raspberries. Do you think that's too much? I also added some Chambord, although not a lot. Today it was harder and perfectly scoopable.

Raspberry sherbet. I wasn't sure what setting to use to spin it so used ice cream lite. It's delicious, no iciness. My only quibble is that while it is scoopable, I would have liked it to be a bit harder. Should I have used a different spin cycle?

This is a link to a brew-your-own place that we use. It explains the process. In a nutshell, you go there, buy either wine concentrate or juice, mix it with water, add yeast. They take it away and do all the rest of the work. 4 to 6 weeks later, we go back and bottle it. https://store.defalcowines.com/How-to-Make-Wine-at-Our-Place.html

We're even cheaper. We go to a brew-your-own place.

This happened in 1998. There must have been a " Doctors on Call" as the doctor who came was not my regular doctor but he was known to the staff at the hospital. Neither John nor I remember having to pay him so it was likely covered by our provincial insurance. It's the only time I needed that service.

Well, I know what missing a step or two on the stairs is like. One New Year's Eve, after a (ahem) merry evening, I missed a step going to bed and fell down the stairs. Ho hum I said, my good humor not dispelled in the least and continued on my way to bed. The next day it was apparent that I had done some damage as I could not walk. Called a doctor who came to the house, told me I had dislocated my kneecap (it had moved to the side of my leg) and sent me to the hospital where they re-positioned it. I had to wear one of those leg braces for 6 weeks and had to go to physio for the same length of time. A New Year's Eve to remember.

I don't know whether to laugh or cry.

Hi! Welcome to the forum!

Sure am glad that store's not near me. Too much temptation. What is in that garlic butter sauce that it stays in liquid form? Those hams look great too. Everything looks good.

Thank you for the links. How do you measure something like .8 grams of polysorbate? How do you homogenize your mixture? From reading the links you provided, it seems you need a machine and they don't seem to be available for home use.

What does the polysorbate 80 do?

Ditto.

I found this: In conclusion, the Canada Prime grade is virtually identical to the U.S.D.A. Prime grade, except that the Canadian grade does not allow dark coloured meat, yellow fat, older animals, or other off-quality characteristics. The Canada AAA grade is virtually identical to the U.S.D.A. Choice grade, except that the Canadian grade does not allow dark coloured meat, yellow fat, older animals, or other off-quality characteristics. The Canada AA grade has comparable marbling to the U.S.D.A. Select grade, but again the Canadian grade does not allow dark coloured meat, yellow fat, or other off-quality characteristics. The Canada A grade is unique to Canada in that there is less marbling but all other quality attributes are still present. This particular grade is well suited to those consumers now wishing to limit their level of fat intake while still wishing to enjoy the eating experience of high quality grain-fed beef. The Government of Canada (Canadian Food Inspection Agency), in consultation with the Canadian beef industry, is constantly reviewing regulations to ensure that the safety and marketability of Canadian beef is maintained and improved. A consultation mechanism is in place which permits input from all sectors of the industry with regard to concerns about the inspection and grading systems.

I noted that also. I usually do buy AAA beef steaks/roasts at Costco but the price of them when I was there last week shocked me into thinking I should look at AA. When I saw this price in the Metro flyer I figured I'd give it a try. I have, however, lowered my expectations.🙂

Definitely complimentary! And here I am, thinking I was being daring using kefir.

Thanks for the green tomato posts everyone. I'll have to try it. Regarding the price of beef, it's expensive here too. Shockingly so. One of our chain grocery stores (Metro) has a sale on this week for strip loins at $6.88 a pound so we are going to be picking some up. That price has not been seen for a long time.

@blue_dolphin You make the most interesting things!

I'm curious. I have never had a fried green tomato in my life and can't understand their appeal. I realize that many people like them but I have never been attracted to the idea of eating unripe anything. What's so great about them?