Marlene

Thanks Andie and Jake. I have both a Walmart and a Canadian Tire here, and I'll check both of them out!

yes, yes! That's it! Well, I'm like you. I recall now, that mine was a black and decker. But I don't recall the pan being dishwasher safe. I recall at the time B&D was the only manufacturer of the really deep skillets. and it appears they'll ship to Canada. Bonus. sold. Speaking of Black and Decker, anyone else remember the Kitchen Tools line? Best coffee maker I ever had.

I've just ordered: The Silver Palate The Frog Commissary Chocolate Desserts by Pierre Herme yay!

Excellent. This looks very similar to the deep skillet I once had. I'll have to see if I can find this in Canada. Thanks, andie!

I recently dropped one of these and broke it. I use an electric skillet quite often and I need to replace it. I don't need the Hamilton beach griddle/skillet combo anymore, but would prefer a good solid electric skillet. I'm considering this one:cuisinart electric skillet, which I kind of like because it's dishwasher safe. I used to have a really nice deep electric skillet that in one of my less brillant moments I gave away. I can't seem to find them anymore. Are electric skillets a dying breed? Do you use one? If so, which one do you swear by?

Since Richard wouldn't share his cake with me the other night (well ok, he did offer to ship some to Canada), I'm off to buy this book tomorrow. There is no way my results will be as good as yours, certainly my pictures won't be, but heck, I'm game to try!

They look awesome! I want fried chicken now. Stop me someone. Please.

Hi folks. In case you haven't heard, RecipeGullet is back. Please post your recipes to the RecipeGullet archive and provide a link to it here.

Please remember to enter your recipes into RecipeGullet. You can easily link back here. Like this: Beef and Tomatoes Enjoy!

Exactly. Assuming it's your recipe, or one you've modified enough to fit our copyright policy, enter the recipe into RG. In the introduction section, you can provide a link to the existing thread discussion if there is one. There's detailed help Here on linking recipes to threads. If there is not an existing thread, but you'd like to start one to discuss techniques etc, start the thread, then capture the URL and put it into your recipe. Don't forget to try the ingredient wizard to copy and paste your ingredients over if you already have this recipe in your computer somewhere!

Sorry, to add to the rest of your points, (missed because I read too fast), we really only want one pic of the recipe results in RG anyway. What we'd like you to do, and would be really helpful then, is to start a thread on the recipe, showing the rest of your pics or tutorial if you will, and link to the recipe. Quite similar to what we've been doing in the cook offs etc. RG gives us one place to hold all the recipes for ease of searchability etc, but we really want the content in the forums.

It couldn't. RG exists separately from eG and it is not part of Invision's software.

Not sure what you mean Jack. At the bottom of RG, on the left hand side are links to the eG forums.

Snowangel has been hard at work over the last several months, gathering recipes from the forums to put into RecipeGullet when it returned. By all means, encourage people from the cook offs etc to copy their recipes into RG, but please do a "search for user" first to see if the recipe is already in the archive, otherwise, we'll end up with a bunch of duplicated recipes. On a go forward basis, all recipes must be entered into the archive, and not placed on the threads. It's really easy to link to a recipe within a thread and that's what we should be doing from now on.

August 3? Gee, we beat that deadline by a mile!

Having been involved in RecipeGullet since its inception, helping to bring it back was a labour of love. However, it could not possibly have happened without good solid teamwork, which is what our staff is all about. Without melkor, dave the cook and jason's technical skills, this would not have happened, but in particular, melkor who worked with me endlessly on this. Without fifi and snowangel contributing several hours to helping to develop the RecipeGullet help files, it would have taken me twice as long. And to maggietheccat for her editing eyes! Without the solid support of our Executive Director, who believed in our project, we would never have gotten off the ground. My thanks to all who worked on this. We hope you enjoy it and use it well.

Breville seems to have just started turning up here as well. I notice that WS has a 500 watt 700 anniversary blender, but I don't know yet whether they carry it in Canada. And yes, I'm buying this to replace the uniquely crappy Cuisnart blender I currently own.

In doing some research for a new blender, I've narrowed it down to two different brands. Waring Pro or Breville The Breville seems to have more power, 500 watts as opposed to the Waring Pro's 390 watts, but the glass jar is wider I think than is practicable. I'm going to use it mostly for thicker sauces and soups. Maybe a ceasar salad dressing or two. I've never heard of Breville before. Anyone? yes, yes, I know I can get a Vita Mix. But for $400 US, I can get one of these and a new toaster! Marlene

Varmint gave me thisAsian Wing Recipe, when I needed ideas for a New Year's Eve party. I've made them twice since then. They are spectacular!

For my birthday we usually go out somewhere. Don knows my favourite restaurants and he usually just picks one and makes reservations. This year, for my 45th birthday, we will be cruising. Don and Ryan happen to share a birthday and for several years when Ryan was younger, Don always got gyped and had to spend his birthday watching several young children go bowling or some other horrid form of birthday entertainment. Now that Ry is older, he usually gets a sleepover and I commit to making him whatever he wants to eat, inlcuding a homemade cake. Don will be 50 this year, and I think it's time for birthday dinner all his own. I don't think he wants a bowling party.

I don't do anything differently. A buttermilk soak first, then spiced and floured, and heat the deep fry oil to 350.

Eh? I don't think Aunt Minnie was Canadian.

One more time. Armed with my box of baking soda: I was ready to try one last batch of fried chicken. This time I used the Aunt Minnie/Martha method. I soaked the chicken overnight in buttermilk, Tabasco and kosher salt. I found the buttermilk soak adhered better to the chicken this time around, I have no clue why and I lightly seasoned the chicken before throwing the rest of the spices into the flour mixture: I got really good coating of flour this time and I didn't let it sit around too long: Temp control was a lot easier using a gas range. I still had a couple of problems, but generally the temp stayed a lot more even on this range than it did on my other ceramic cooktop. Ryan snatched the legs before I could take a picture of them on the platter, so I made him take a picture of his plate: The rest of the chicken: The results? Dave, Brooks, move on over and let Aunt Minnie show you how it's done. The Tabasco definitely adds something, as does the baking powder added to the flour as specified in Martha's recipe. The crust was just - richer, somehow. That's the best way I can describe it. This was without a doubt, the best batch of pan fried chicken I have made. I've now made 3 batches of pan fried chicken for this cook off, and previously I've deep fried two batches. In all honesty, I'll probably go back to deep frying. Why? Well for one thing, it's not nearly as messy. And you just drop the chicken in the basket and 10 minutes or so later, it's done. No turning, no muss, no fuss. In addition, standing over the stove top frying chicken in a cast iron frying pan is like having a never ending hot flash. But it sure was fun!

Well what do you know? I swear I looked!

You'd think for the price of this thing, it would be picture perfect upon arrival. I did in fact read the manual. There is nothing to be found in there about calibration at all.