Marlene

Thanks Claire. I edited it to put it under Trish's name in case someone wants to do a search that way

I've pretty much given up trying to make these from scratch. Now I just buy the frozen ones from Costco Really nice!, is that a verbatim recipe from the book?

Which is why we all need to be skilled in Basic Life Support, cause God knows we can't get an ambulance! True, but you'll likely find a cop at any donut shop corner

There are, they are all Tim Horton's . In fact, I know of two Tim Horton's here in Oakville, side by side. The Krispy Kreme location in Mississauga is a riot - . I remember when it first opened, you could wait in line for over an hour just to get donut. Not this girl. Although, I must confess, I had my first Krispy Kreme donut in Las Vegas this weekend and it was pretty awesome

Six minutes. Damn you're good. How do you DO that? practice, practice practice. Since I've entered over 100 recipes into the database, I can almost do it in my sleep. I knew you were watching for it (ok, maybe a few more than 100

And Jaymes' Red Velvet Cake.

Here is ronfland's recipe forRed Velvet Cake.

What goes around, comes around. Smokers are in the minority - now. Notice how the seventies are making a comeback?

Or for those who drink and drive and kill others.

No Maggie, water is good. Repeat, water is my friend, water is my friend.

Been there, done that, my friend! Water. You need to drink LOTS of water. Trust me.

I just got off the phone with the company that supplies Bruno's and was informed that the preservative used is Sodium Metabisulfite. Brian Maybe that's true for some of their stuff, but I've watched them do these potatoes in front of me. They are fresh, and then vacumn sealed.

Actually, I got them at Bruno's a specialty store here in Oakville, but yes, I have seen them at Loblaws. At Brunos, they vacumn seal them so there is no discolouration!

So here's what I did. bought the small round potato thingys and threw them into a roasting pan with garlic butter and EVOO. Sprinkled a little parsley over top and roasted at 325 for 1 1/2 hours. Not true Pariesiene Potatoes true, but they were good!

Is this "lifted" directly from the book? If so, it may be a problem with our Copyright policy. If you've changed it enough to post it here, let me know and we will put it in the archive. Thanks!

If I found All Clad at amazing prices here, I'd buy as much as I could afford. I love all their stuff

Williams Sonoma in the Eaton Centre (see I'm assuming you're in Toronto) was having a sale on the large ones, but I don't know if it's still on. I got the small one at a specialty kitchen store in Oakville because they are much harder to find. You're gonna love this pan!

What are YCBs? Oh wait I think I got it. Yummy crispy bits? Oh yes. Better than any roasting pan I've ever had. Fabulous gravies and au jus. Both of mine have the racks. Sometimes I use them, sometimes not. I always put them in the dishwasher. Occasionally, aftwards, they've needed a slight rub with a stainless steel cleaner, but it was a no brainer. I hate cleaning up too! They sure weren't cheap, but they are so worth it!

Here is kitwilliam's recipe for Parsnip Pie.

I have both the large and the small and I absolutely love them! I started with the small and I liked it so much I bought the bigger one as well. They are terrific!

Hey, I could start a whole new trend! (where's Jaymes when I need her )

Lower heat or double boiler?

parsnips. Ick.

I suppose you're right. I just didn't know what else to call them. I suppose I could have said, you know, those little round potato thingys Pixelchef's recipe looks great though. It's going on my list to try at home

Amazon got it to my door yesterday, and I must say it appears to be all Nightscotsman says. I am terrifically excited about baking form this book. The sections on fillling, icings, frostings looks especially useful. There are several classic cakes here that a northerner like me has never heard of. I think I'll try Lane Cake first. Can any input, Alabamans? I got mine yesterday too. I hardly know where to start!