Marlene

I haven't found a great variety of soy sauce here in Ontario. V-H, Kikkoman. The problem is, even the "light" brands of those are pretty salty. I'd like to find one here that is low in salt.

My son insists on sandwhiches made of sliced cheese, mustard and sweet pickles in his lunch for school. Ick.

I'm not admitting to microwave popcorn. Years ago, there used to be a popcorn called TV Time. It came with a special oil/butter that you popped the corn in on the stove. I swear it was the best. Naturally, because I liked it, they eventually stopped making it.

Tonight was BBQ spareribs in the slow cooker. I made a garlic BBQ sauce, and the ribs were the best glazed ribs I've ever made in a slow cooker. Beef Fried Rice using left over beef from dinner the other night (don't tell HW it was leftovers ), and Ceasar Salad. Still more chocolate cake.

Brisket! Brisket! Pork Shoulders! Bacon?

Prime rib again last night, since hubby complained bitterly about missing out on the one a few nights ago. Also made the Devil's Food Cake with Chocolate Fudge Frosting from the Williams Sonoma Desserts book. Very good! Spagetti sauce has been simmering since this morning for a pasta fest with garlic bread sticks tonight. And more cake of course

Add 6 more for me. The Cake Bible Fix and Forget it (for slow cookers) Williams Sonoma Roasting Williams Sonoma Potatoes Williams Sonoma Desserts Williams Sonoma Cookies (busy shopping day yesterday )

Well at least we know the Canadian Postal System came through!

I've used Ac'cent for years with salt, but I've always been afraid to say so! Great article.

ditto

Last night for the first time, I made a Prime Rib roast using my new all-clad roasting pan and the convection oven method. First of all, the pan rocks. Conducted the heat beautifully, and there were lots of nice crispy bits on the bottom of the pan. It made a terrific au jus. I have fallen in love with convection roasting and will never roast any other way. I am a serious roaster. I roast something a minimum of twice a week. Until last night, I have never been able to duplicate that nice outside crusts that restaurants do. Last night's beef was brown and crispy on the outside, and beautifully rare-med-rare on the inside. It was, quite simply, awesome. For dessert, I made Toby's Buttermilk Chocolate Fudge Cake with Ganache. Thanks to several hints and tips from Suzanne F and Sandra Levine, the ganache turned out beautifully. It was the first time I'd attemped a ganache as a frosting rather than a glaze. My guests were most impressed.

Wonderful, fellow Canuck! Extremely well written, funny and pointed as well.

Just picked up the All Clad Petite Roti Pan, and it's a beautiful pan! Nicely weighted and it's got a lovely shine. Tonight - Prime Rib.

Really? I'd be happy to ship out FedEx. But I think it'll cost a lot more. I'll look at the rates and tell y'all what I find! K. Let me know!

If you have a HomeSense store in Vancouver (we have one here in Burlington, ON) check if they have the LeCreuset - I have seen some real deals on it. And believe it or not, I got a deal and half from Canadian Tire on a whole set of LeCreuset. Anna N Gotta love CT

Darn tootin', of course there's great beer here in Seattle but it costs almost $8/six pack. I picked up this half-rack of PBR for $4. There's a simple pride in drinking a simple beer. I learned to drink in Seattle and then I moved to Texas where it's a beer wasteland (comparatively). Ever since then I've lost the beer snobery and pretty much stopped drinking beer altogether. Marlene, before we get too excited, the package has yet to be delivered successfully to Canada. From what I hear the Canadian postal service is not the most reliable. But if this works out, you'll definitely be on the next list! heck, I'd pay you to FedEx it to me! Nuts to the Canadian Postal System

Yes. You do. You really, really do. I got my brisket today and it is sooooo gooood. I feel compelled to pull it out whenever I pass by the fridge and slice off a few chunks. It's all about the fat. I was planning on making a hash on Thursday, but I don't know if I'll have enough left by then.

Oh man, I missed this. Col. I want some brisket next time and some kielbassa! Now that we know you can ship to Ontario!........

My Mr. Bostom Official Bartender's Guide lists it as Old Fashioned. I have no idea of the origin of the name

they like me, they really like me! thanks!

oops.

No, you haven't. So there!

That's an interesting vision. Nice to see you back on TDG Dave. Great article.

I think it's the Year of the Horse

I think a dutch oven's sides are too deep for proper roasting, especially convection. The small is 14 in and the larger ones are 16 or 17 inches plus they are wider. If I'm cooking a roast for the three of us in a larger pan, the roast and potatoes are "lost" in the pan, and it doesn't cook as well. I don't generally cook a roast too big for the three of us since neither my son nor husband will eat leftovers, so there's no point.