Marlene

Beautiful review. Thanks for sharing it with us Have you eaten in any of Toronto's other fine dining establishments? If so, how did Susur's compare?

Unfortunately chocolate chips are formulated differently, so they probably won't work in a recipe calling for regular chocolate without some major reworking. Please tell me the chocolate "squares" you're using aren't Baker's brand? That stuff really isn't worth eating in any form, and isn't even particularly cheap. Even Hershey's Special Dark or Ghiradelli would be better and should be available at just about any supermarket. I used squares to diferentiate between chocolate chips and other chocolate. No I'm not using bakers. Ugh. But I do have trouble getting proper baking chocolate here. I can get Ghiradelli chocolate chips and cocoa and milk chocolate, but so far no semi sweet or unsweetened baking chocolate. Lindt's maybe?

We have a rotisserie for our grill as well, and we use it all the time. Rolled prime rib, pork roasts, chickens, it's wonderful.

Sounds quite wonderful Marlena. And how nice to find someone with a name that's at least close tro mine. Ever try finding a fridge magnet or a mug with your name on it I must confess to having pork tonight as well, although I've had pork in one form or another all week. Looking forward to reading the rest of your blog!

Are semi sweet chocolate chips interchangable with semi sweet chocolate squares? I have a higher grade of chocolate chips than I do of squares, so if I wanted to make something that called for semi sweet squares could I use the chips instead? Will it skew the end result?

Next time you come back Gordon, we're going to have to take you to some new places

I need to ask a question here since I don't have one of these, but would like one. What is the difference between tilt lift and bowl lift and why would I want one over the other?

Of course you could also read through Fat Guy's Poached Eggs course recently given at the eCGI

Alright. We've got a couple people interested. Come on you GTAer's I know you're lurking out there . Does anyone want to take a crack at suggesting a restaurant to visit?

This is jsut way too much information. But I'm anxiously awaiting that recipe, so go dig girl, go dig!

I've always wanted one of those Ronco things I like toys. I've bought the occassional chicken done this way from the grocery store. There's a trick to it though. They usually cook the chickens in time for the dinner rush, so if you get to the grocery store at around 4:30, you may have to wait a few minutes, but you get one hot off the rotisserie. voila, crispy skin

Then by all means, put it in the recipe archive Please.

Yay Suzanne! I knew you could do it

I know we have several Toronto or GTA members here, so if there's a particular review that we'd like to test out, we could get a few ideas on the table, and if there's some interest, plan an outing. We don't have any Toronto eG get togethers as of yet. Shall we be left behind by our English and American (and others) cousins?

I do tend to do a lot of my kitchen shopping at William Sonoma. There's a great kitchen store in Oakville called To Set a Table. I also order a lot of stuff from Golda's Kitchen, an online Canadian kitchen store.

I don't actually get the Sat globe, so I can't comment on her column. However, if we want to put her reviews to the test, all we need to do is organize our own dinner there to review eGullet style

You can certainly use active dry yeast in a bread machine, although I tend to use the fast rising yeast, but either works well. And I'm in agreement with AnnaN, that kneading and rising the bread in the machine works well and then take it out and bake it in the oven makes for a nicer finished product.

yes, just straight garlic. Mince it fairly fine and pack it tightly into the cube trays. The little cube trays not the regular size ones. Unless of course you want to use that much garlic in a single dish . I got the idea when I received these little ice cube trays with our RV.. I couldn't figure out why anyone would want such small ice cubes I use my deep freezer because it freezes faster, and put the tray about half way down the freezer. Leave for an hour then wrap in freezer bags.

I have had some success with mincing garlic and then freezing it in mini ice cube trays. Once it is frozen, I seal the cubes in freezer bags. Then I can just take from the freezer and use when the fresh garlic is not good. If I'm cooking a hot dish, I don't thaw the garlic first, just throw it in.

My cake tops are always rounded, and I always have to trim the bottom layer flat. Once it's covered with icing, who's gonna know?

I was curious, so I asked the LCBO the difference between whiskey and scotch if there was one. Yes, yes, I'm sure most of you know this stuff, but I didn't! Here is their reply: On fo the things I didn't realize was that, like champagne can only be called champagne if it comes from that region, was that scotch can only be called scotch if it comes from Scotland.

What a wonderful story Lady T!. My first drunk came when I was 21. I'd been drinking long before that, but never got to that falling down, can't remember what I did stage. I was working in Kingston, Ontario at the time, and my girlfriend, who could drink tequila like water, decided we should have a couple of shots to celebrate my birthday. Two bottles later (or so I am told), I doubt if I could remember my own name. The next thing I knew, I woke up in the morning, and besides my throbbing head, I ached elsewhere. Apparently, I had gotten a tattoo during the night's revelries. I haven't touched tequila since, but my little butterfly serves to remind me what it was like

These might work individual decanters from the wine enthusiast site wine entusiast

eGullet Amazon links for: Rustic European Breads and Zojirushi model #BBCCV20 Buying by using direct links (like those above) or by clicking the amazon links at the bottom of the page, help us bring you eGullet.com. Thanks for your support. My ongoing lament. I wish they shipped to Canada

If this thread made you want a breadmaker but you were waiting to find a good one at a great price, check out the Zojirushi BBCC-V20 Home Bakery Traditional Breadmaker. It is on sale at Amazon for $141.82 (from $250). In addition, it currently listed in my Gold Box for $120.55, so check yours to see if you can get it at that price. I wish people wouldnt' show me these things now i want one of these