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Everything posted by ElsieD
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I love Brie cheese but the rind not so much. Is there an easy way to remove the rind without taking half the cheese off with it?
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https://www.amazon.ca/dp/B005SZ15UQ?ref_=pe_618300_593292280_kdd_atf_0_lm Tha Apprentice: My Life in the Kitchen by Jacques Pepin. It's $1.99 and having read it, I can say it's worth every penny.
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Yes, it always fills me with dread, as well.
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Instead of buying the sour cream on our little grocery list, someone came back with a tub of spreadable cream cheese, the unflavored kind. Can I use this for, say, a cheesecake pie/cake? What adjustments would I have to make? Thanks!
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You have a Tesla?
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https://www.amazon.ca/Dining-Cookable-Recipes-Alison-Roman/dp/045149699X/ref=sr_1_1?crid=1L7RO1CHWS33D&dchild=1&keywords=alison+roman&qid=1625841732&sprefix=Alison+%2Caps%2C574&sr=8-1 https://www.amazon.ca/dp/B004G5YX0I?ref_=pe_618300_591860740_kdd_atf_1_lm Both are on Amazon.ca today for $1.99 each. Not available at that price on Amazon.com
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I may just try this to see if it cures my aversion to figs. It has to be better than fig newtons.
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I just put a piece of tin foil on top of what I'm cooking/searing/grilling and put a cast iron pan on top of that. If needed, I'll add some extra weight, like canned tomatoes.
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What is it about figs that appeals to so many people? I tried fig cookies a couple of times, I think they are called fig newtons. Dry terrible things and it seemed to me the only part of the figs that were in the cookies were the seeds. After that, I swore off figs forever.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
I have no trouble with the format. Thank you for posting this. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
I'd like to take a bite out of that. Do you have a recipe you could post? -
I will never again (until next time) use an appliance without reading the manual. I wanted to bake up some frozen chicken wings which I usually do in the CSO. I decided to use the BSOA this time on the air fryer setting as I wanted crispy wings. Not having been particularly happy with how my air fryer setting had been working, I pulled out the manual. Well, lo and behold there is a button you need to press to properly use the air fryer button. It is the super convect button. It is a new-to-me button. I always wondered why @Norm Matthews had such good results using his. I now know.😳
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You poor, misguided soul, you.
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I love good honey, but I don't care for the creamed ones. Why, I don't know, but my preference for the liquid type goes way back. I have paid small fortunes for good honey and loved every drop.
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A short travel blog of Greece: Pelion, Meteora, and Athens
ElsieD replied to a topic in Elsewhere in Europe: Dining
Stunning! -
A Year of Cooking, And I'm Using (blank) More Than Ever Before
ElsieD replied to a topic in Kitchen Consumer
I agree with you on the flat iron steaks except for the cheap part. They are expensive here as are hangar steaks. -
Larousse Patisserie and Cooking by Larousse $1.99 https://www.amazon.ca/dp/B0868F5CTR?ref_=pe_618300_590742460_kdd_btf_0_lm Milk Street: Tuesday Nights by Chris Kimball $4.99 https://www.amazon.ca/dp/B079L57DDQ?ref_=pe_618300_590742460_kdd_btf_1_lm Not available in the US at those prices
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Heritage and Heirloom Foods - Do The Words Now Mean Nothing?
ElsieD replied to a topic in Kitchen Consumer
This has nothing to do with chickens, but I bought a "heritage" tomato once. It tasted just like any other out-of-season tomato, but it was 3 times the price. -
Welcome, from one ice cream lover to another.
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A short travel blog of Greece: Pelion, Meteora, and Athens
ElsieD replied to a topic in Elsewhere in Europe: Dining
Thank you so much for these posts. I'm really enjoying them. I had heard that Greece was lovely and you photographed it beautifully. -
@JoNorvelleWalker certainly has a way with words!
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My experience with pickled herring suggests yours was not fresh. Pickled fish does not improve with age. If the edges have turned what I think of as a brownish colour, it suggests to me that it has been sitting for a while. You want the cut side of the fish to be the same colour as the innards. Not fresh pickled herring = fishy taste.
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I was in Metro and they did not have it. I did not get to Loblaws, but I will be before too long and I'll check there also. Too bad about Maggie's. I had hoped they might have had it. The Dutch are very fond of pickled herring.
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Denninger's pickled herring is the best and I always pick up a few jars when I'm in the area. But I have had the pickled herring from the Dutch store here and it too is very good. I'm not much of a fan of the stuff in the grocery stores. Bring on August! I'll be down there and will be picking some up.
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Try Maggie's Meat and Dutch Market in Peterborough. If they have the dutch pickled herring, it will be very good. I am going out today and am likely to be going to Loblaws and Metro. I'll see what they have.