Marlene

Same way you'd thicken gravy itself. Use a roux. Mix equal parts flour and butter (oil or crisco if you prefer) and brown in a little pan. Lighter colored rouxs give you thicker gravies and sauces. A roux is equal parts butter and flour? Who knew? Apparently everyone but me

Fresh peas. Eaten right from the pod. Corn on the cob Strawberries Watermelon home garden grown tomatoes

Um, I don't think I suggested that mine should be the one. This is just what works for me.

Alright. I made several batches of confit and this is what works for me: 1/4 cup butter 1/4 cup EVOO 3T demi glace 3T sherry 1 T brown sugar 7 large onions sliced Throw everything in the crockpot and stir it up. Put crock pot on high till you go to bed. Turn crock pot down to low for overnight. Turn crock pot back up to high for another couple of hours when you wake up. Time about 18 hours all told.

I find with mine it takes about 18 hours. Turn your crock pot up to high if you haven't done so already. I made some again last week. I put it on about 3:00 p.m. on high till I went to bed at 11:00. Turned it down to low for overnight. Got up at 7:00 and turned it back up to high. It was done a couple of hours later.

the right chocolate matters. Every time.

The crisped fat from Roast Beef, or Roast Pork. Roasted Pig Tails Any bits left over in the pan after frying or searing

We have an Outback near us, (in fact the Canadian Office for Outback is in Oakville). It's right on the Mississauga border. Thre are a number of restaurants right on this border and depending on the smoking bylaws of the day, one side is usually busier than the other. For example, a while back, Missisauga went non smoking, Oakville was not. So hordes of people came over to Oakville for dinner -(why does the Mississaugan cross the road?) you couldn't get into the Outback then. Then Missisauga changed their bylaw to say that restaurants and bars could have smoking as long as they put up signs that said you had to be 19 years or older to enter the premises. Oakville went totally non smoking. The hordes of people moved back across the border. No more wait at the Outback. Until summer comes of course, because the Outback has now added a patio where smokers can eat and smoke (at the same time if they wish ). In the summertime, hordes of people can be seen walking from side to side. Our Outback does not take reservations, but it does take a "phone ahead bookings). Basically that means you phone them and say "I'll be there in half an hour". They will immediately put your name on the waiting list, and as soon as you get there, you've already moved up several notches in the waiting chain, and you didn't have to sit around outside. It actually works pretty well. They do note the time you called when they jot your name down, and if you are more than 10minutes past the time you say you'll be there, you lose your "place" in line and have to start over. They also have a "drive by" take out option. You phone in, pay by credit card over the phone, then pull up to the front door, and the door person brings your take out order to you and off you go. I like the Outback, my husband adores it. It's his go to place whenever he wants steak but doesn't want to go to a high end restaurant. We also have a Keg in Oakville. I go there fairly often with my friend, never a problem. Whenever I go to the Keg with my husband, we seem to get the worst meal ever - everytime. We've had more meals comped there because of some disaster or other. My husband is convinced they are trying to poison him I particularly like the blooming onion. I have tried without success to duplicate this at home. I think my current deep fryer does not get hot enough. However, I have my eye on the Waring Pro deep fryer which will be aquired through my hubby's Diner's Club reward points I also like their steaks athough they don't really appear to be charcol grilled which is my method of choice. I think they are seared on a flat grill. They use USDA Choice meat - to the best of my knowledge you can't get USDA Prime in Canada They also tend to salt everything. Between the salt on the steak, the salt on the baked potato and the salt in the salad, I can easily gain 5 or 6 pounds of water retention during an Outback meal. I've since learned to ask them not to "season" my steak when they cook it. However, I can easily say we've never had a bad steak there. We get the "Hello my name is", the servers are competent and friendly, and they make it right whenever there is something wrong. I like the Outback edited to add: Hey somewhere along the line I hit 2,500 posts today. How did that happen

Well that puts me neatly in my place I'll just watch thanks.

There are ways to group recipes in the archive so that when doing a search, recipes of the same category or thread come up. I've started you off with Sinclairs Fudge Brownie Cake recipe. In order to be able to seach only for recipes in this thread and have them come up together, I've used "The Baking Club" in the title of the recipe. IF everyone does this with the recipes they post in the archive, only the recipes from this thread will come up. For example: use the "search by title" tool and type in "the baking club". Once you have a winner, you can add that to the title of the recipe. For Example, Fudge Brownie Cake - Winner Then when you do a search by the club, all the cake recipes will come up and this one will show as the chosen winner. For convenience sake, I have added a link to this discussion in the introduction section "this recipe is being discussed here", so that users can click on the link, be directed to this thread and be able to read the discussion on different techniques etc. Does that make sense?

The handbook lists Laguvilin, it just doesn't list it in conjuction with Johnnie Walker Black. The one I've gotis Handbookof Whisky, by Dave Broom, A complete Guide to the World's Best Malts, Blends and Brands. I doubt if it's any better than the one you have. There's another one around here somewhere, but I'll have to go digging for it later.

According to my Handbook of Whiskey, Cardhu is the official home to Johnny Walker, although it lists Talisker as being a major player in Johnny Walker as well!

Sinclair, can we tie this to the eGRA somehow? I'd prefer that recipes don't get posted on the site, but are put into eGRA and linked back. And since you have to change them anyway to post them, this benefits us all!

I don't keep pre-ground coffee in the freezer and open and close it. I keep the vacumn sealed bag in the freezer until I'm ready to use it, then transfer it to a airtight Tupperware container. I only use pre-ground in my percolator and I usually only use the percolator during RV trips.

I keep pre-ground coffee in the freezer, (the stuff I use in my percolator). We have a Grind and Brew Cusinart coffee maker, and I keep my beans in a sealed Tupperware container on the counter next to the coffee machine. Since I make two or three pots of coffee a day, it doesn't make sense to keep beans in the freezer, opening and closing the container all the time, letting in moisture.

This is going to be wonderful. Thanks so much! I'm with Brooks though, ya gotta like bacon

Great blog, thanks for sharing with us Um you do know that way back in the beginning, the wish "break a leg" was for good luck. No body expected you to go above and beyond and do the real thing Hope it's better soon.

My every meal would be mushrooms. I'd die an anaphylactic death over and over again

Wonderful wonderful blog! I wish I was there right now. I can relate of course to the 11 year old boy scenario and having endless kids for dinner. Sometimes you'd think I had six kids instead of one! Thanks so much for sharing with us!

I have a set of these. It was the first thing my mother gave me when I moved to my first apartment

Welcome, welcome welcome! It's always best to make life pleasant BTW, the pork looks awesome

meatloaf was very big in the 50's. Ugh. Beef Stroganoff with noodles. Baked ham or Roast beef, Sunday dinner. Stews. Potato Salad. Pot roasts were huge. Try this What shall I cook tonight? or 1950's recipes

Sunday dinner is still the "big" meal of the week in our house. I always roast something, and it is the one day of the week we are most likely to eat all together. I don't have a big family, and Don's family is out West, but quite often we'll have my brother family and my mom out for dinner.

I asked my mother what she drank in the 50's. She replied "Manhattan". I'm not sure if she meant she drank the city dry, or if she preferred the drink

Hey. What's wrong with girlie drinks?