Marlene

For easy reference, here is a link to Jaymes' Guacamole recipe

Thanks Maggie. I may send it to the local newspapers here as well.

I've sent this to the Toronto Newspapers as well as to the Ontario Restaurant Association.

Steven, send it to me, and I'll forward it to the Toronto Star, Globe and Mail and the Toronto Sun

Are restaurants like Susur and Wai Lah Heen being effected? Yes they have been. A report today in (I think the Globe and Mail) had an article about this. I shall have to go search and get back to you.

Start posting recipes folks. We can create a category "oldies but goodies"

It 's having a huge impact on Toronto's China Town and various chinese restaurants here.

26, 734. Cystal, you bring up a whole new train of thought here. If I were placing recipes end to end, not cookbooks, I could probaby be having dinner at St. John tonight. counting recipes? i don't think I can count that high!

Simon, have you names for these recipes? I shall post them in the archive.

Word.="I concur" for all you who are not down with tha lingo Thank you, thank you

Amazon got my order yesrterday. I ordered this from Amazon.ca today. And since I was there........I ordered this as well! Two more for my total Maggie

You can if you just put th method in your own words rather than copying it verbatim

If you can put the method into your own words, it can be posted.

I'd love that recipe.... It's very similar to my Chocolate Sour Cream Cake in the Archives, with an additional 2 oz. of unsweetened chocolate, and instead of the amount or sugar listed, 1 cup of white sugar and 1 cup of brown sugar (or, you could use 2 cups of light brown sugar. Bale at 375 degress F. for 25 minutes in 2 8 or 9 in. cake pans. I used to ice this with the following 1 can of sweetened condensed milk 3 oz unsweetened chocolate 2 oz. unsalted butter 1 egg yolk Melt chocolate, add milk, stir until blended. Add butter cut into small pieces. Keep stirring until thickened slightly. Off heat, add egg yolk. Stir until blended. Allow frosting to cool. It will thicken upon standing. If it gets too thick to spread easily, add a little coffee or water to thin it to the proper consistency. I guess I should have put this in the recipe archives with a link. Maybe I'll do that later or some other kind person will. Thanks to whoever put this in! (It wasn't me this time ) here's the link

Here is a recipe for Harvey Wallbanger Cake.

This one could rapidly become my favourite

then my job is done

mamster, is there any way you can put the recipe into your own words so we could put it in the archive? It sounds like a winner

Marlene, Your mention of 'Vintages' confirms your Ontario status. And the good news is that the 87 Offley is (possibly) still available. In fact it's available twice! To explain, Offley produced both a vintage port and a 'colheita' port in 87. The 'vintage' is what most people assumed in their responses. Bottled in 90 and aged in bottle. However the 'colheita' was aged in oak barrels and bottled more recently. As a member of a secret society, whose name can only be whispered - and only then when Port is open (shh - if nobody is around it's the Baron de Forrester Memorial Society - and he was a principal in Offley Forrester) we try every Offley port - and recently compared the two. Surprisingly, we all preferred the Colheita and your tasting note is more similar to my notes on that. It was released in Sept 2002 at $26.85, product code 990630. And a bargain at that price. The vintage port had more Indian spices; cloves and cumin. Different strokes etc - but worth a try. It can be identified as it is called 'Offley Boa Vista' 1987. It cost $39.80 with product code 975102. Call the LCBO Infoline to see if the colheita is still available anywhere near you. And coming out later this year in Vintages is the Vintage 2000 Offley (around $60). I've tasted it and it's well worth laying down. I'm no expert when it comes to tastings. I'm just looking at the bottle and it says Offley Porto, Boa Vista Vintage Port 1987 bottled in 1990. So obviously my tasting buds are way off. Although I still stand by the "very rich" note. To note though, my husband disagreed with me and was more in line with your tasting notes on it. I shall have to try it again later today (it's a tad early right now ) and concentrate this time. I will check with Vintages to see if the colheita is available. I'd like t try it, and I will certainly pick up the 2000 Offley when it comes out.

a Brief history of Rosewater. Not only used for cooking, but in many cosmetics and lotions for soothing skin.

Here's TrishCT's cake in the archive Pineapple Nut Cake

Here is a recipe for CHILAQUILES:. (You knew it was coming - didn't you )

Tonights dinner. Sweet & Sour Chicken with angelhair pasta. Homemade dinner rolls. Chocolate Mousse for dessert. edited to add dessert link

Triscuts are good. Carr's Herb &Garlic are very nice. Christies makes a terrific sesame cracker that I've only ever found in restaurants. Toasted bread points for heated brie.