Marlene

there's also a thread Here, discussing candies etc exclusively Canadian

There's a difference between thinking about revenge and actually doing the deed. Thinking about it can have all sorts of cleansing properties Comfort food. Cooking it, not necessarily eating it is wonderful. When i'm down, or depressed etc, I bake all the time, but I never eat it. If my boys don't eat the stuff, I'll take it to the school and put it in the staff room, where the teachers devour it.

How wonderful Neil! I know we talked about this interview when I was in Chicago. You will be wonderful. And that is one of my favourite hotels in Vegas,so I'll be sure to let you know when we're coming to visit!

I'm not quite 50 yet, but i can sure remember the Canadiana bar and tavern that had separate entrances. One for men, and one for women and escorts. Women were not allowed in unless accompanied by a man. They served draft glasses by the dozen at a time. Peanut shells on the floor, and the hockey/football game on the tv, depending on the season.

I did add some demi glace, probably not as much as fifi. And no sugar, but maybe that would help too.

When you started it out on high, how long did you leave it on high for? Was the lid on or off during this first part? thanks!

YOu can play if you belong to any of the clubs. We're still working on a few details folks. You'll have to excuse the delay. Life seems to be getting in the way at the moment

We will be spending a couple of nights and days in Nashville during March Break. Although we'll be travelling in our RV, a couple of spots for lunches would be great. Possibly one dinner. I don't want to cook all the time on my vacation!

Here is an article of the difference between burr and blade grinders grinders

Kim, following the techniques of most of the brave souls who had gone before me, I did not sweat them first, just threw everything into the crockpot. My onions did get a nice brown colour, but it was still very liquidy (ok, so maybe that's not a real word) 15 hours later. That why I wonder, if, without sweating, I should just reduce the amount of butter and oil since onions produce so much water of their own. Curly's suggestion of starting them out in the frying pan makes some sense to me, but then wouldn't you just have fried onions, only cooked longer? I honestly don't know.

I have one of those Cusinart Grind and Brew machines, and I also have a Capresso burr grinder. I can't tell the difference between when I use the Cusinart to fresh grind and brew my coffee or when I use the Capresso. So now my Capresso mostly sits in my appliance pantry And I drink a lot of coffee

I agree, but I used Fifi's recipe exactly, except I added a couple of slices of bacon.

I'm wondering if I should reduce the amount of butter and oil and leave it on high? Not that I am happy about your problems curly, but I am delighted to discover it isn't just me

Sounds wonderful! Maybe, just maybe, we can go. BTW, have you written this up for Rachel to put on the calendar?

Fudgy Bourbon BrowniesI've added Suzilightning's to the archive, so you'll always be able to find it. I wish you a peaceful soul.

Maybe I just didn't cook it long enough. Who knows, I'm a novice here . Fifi, I have a Smart Pot but I don't think it's the same as yours, at least I don't have the same kind of trouble with it. I use it all the time. I'll use it for the confit next time and just keep resetting it if I need to. Anyway, no pics yet, (hubby has to download for me), but it does taste good. And yes, I did throw in some bacon

I suppose I could!

Thank you Dave for hearing my plea Yes indeed that's what I was afraid of. I was afraid that somehow, I'd ticked off the Confit Gods. When the lid was on and the crockpot was on high, it did bubble, but not excessively so. Take the lid off and nothing. This after 15 hours. So, I took the stuff and dumped it into a pot. Reduced it till it resembled an extremely thick stew, then strained it. It looks like I've got confit anyway. I shall take pics and post them later. In the meantime, I do have a much newer crockpot, one of those smart ones that shut off after 10 hours max. Although as my husband pointed out this morning, it's not like I sleep for 10 hours so I could always reset the thing when I got up if necessary. I shall try this again, in my newer crockpot. This one can go in the garbage.

and we're very friendly too. We even have some decent restaurants.

Maybe I've got fifi's problem with the crockpot. It is an old one after all. I can drag out my new one and see if it's any better

I'm sure you're right. But the question is, why is it too wet?

I've now put the back on and kept it on high. There was nary a bubble coming from it since I took the lid off. This stuff has now been simmering for 15 hours. Surely it should have reached marmalade consistency by now? At some point, I shall give up and just use this stuff for a french onion soup. I think (sob) that I may be a confit failure

oh rats. ok, I'll turn it down to low. edited to add: never mind, I'll leave it on high with the lid off. It's barely bubbling at that. somebody help!

Just to keep ya'll updated . Went to the gym for two hours. Left the confit in the the crockpot on high with the lid on. No real change. I've now taken the lid off and left it on high. Argghhh!

Yes they are getting brown. I think there's more liquid than there should be, so I'm going to let it cook a bit longer and see what happens. Smells wonderful though!