Marlene

I agree with a braise in this cooler weather. Braised or slow roasted short ribs, mashed potatoes with carmelized onions or shallots, maybe glazed carrots.

We used those all the time in the RV and loved them! Even now at the cottage, I'll use them sometimes when I've got a lot of prep to do. And yes, you can put them in the dishwasher!

I read this the other day, and it had me craving liver, so it's on the menu tonight. I have to eat this when no one else is home, cause no one in my family will eat it except me. This is also how I cook liver, although sometimes I make a reduction sauce from the pan drippings as well.

I cooked mostly out of my brother's house when he was dying. I did take my own knives, but otherwise, used what was there. The biggest thing for me when using someone else's kitchen is remembering or finding where everything is. For the first while, my timing is completely off in someone else's kitchen until I get that down. If I'm only cooking in someone else's house once or so, I try to allow myself extra time to compensate. Even in my own kitchens, I find it takes a while to readjust to my home kitchen after spending a couple of months at the cottage.

Yes, the towel has to cover the whole pan and edges. I usually use flour sack towels and I've not found them to be too heavy. I forgot that Pane Sicilano has sesame seeds on it,

When I retard in the fridge, I never use plastic wrap, just lightly cover the loaves with a dish towel after spraying the loaves lightly with oil. Edited to add, I sometimes flour the towel itself lightly. I've never had it stick this way.

Yes, Yes, Yes!! You do understand. ← I do. I had a mother in a seniors home. I totally get it. Plus I have a mother in law in a home in rural Saskatchewan. Much like where you live, trust me.

And if she makes beef twice in a row, they'll complain that they had that last week. Randi can't win here no matter what she does.

A 15 lb bird sounds about right for the 3 of you with leftovers for soup and sandwiches and things. That's what I usually make for the 3 of us. Call ahead to the butcher where you want to buy the turkey and order it in. If you are stuffing the bird, you are going to have to increase the time per lb per minute for the bird. The times I gave you are for an unstuffed bird. Since I always do the stuffing separately, I can't help you there! If the oven is new, the temp shouldn't be too far off, but an oven thermometer will confirm. Do you happen to know the make?

Sure, Anna. Make me covet another appliance.

Ok, I don't suppose you know the make and age of the oven? If it's newer, then eveness of temp should be less than an issue.

There is a recipe I use every year now, from the Cotton County Cookbook, that has you drape the bird with a cheesecloth soaked in EVOO, and cavity parts including wings and leg areas are stuffed with butter. The top of the turkey is crossed with bacon and spread with a mustard paste before the draping of the cloth. The oven temp is 300 degrees and they give the following per pound guidelines For a 7-10 lb bird 30 mins per lb 10-15 bird 20 mins per lb 15 -18 lb bird, 18 minutes per lb 18-20 lb bird, 15 mins per lb 20-23 lb 13 mins per lb. I usually do a 15 lb bird and I have never screwed this up in an electric oven yet. Even if you aren't doing the paste and the cloth draping, those times and temp should work for you. You might want to take an oven thermometer to see how accurate it is if you can

You mentioned the spoons were disposable. Does that mean plastic? That would possibly rule the broiler out. If you can run them under a broiler, how about a foie gras brulee?

Tomatoes, tomatoes, tomatoes. Salsa, salsa, salsa. Spaghetti sauce. Tomato tarts. Bruchetta. Apples are starting now. We're at the tail end of our corn season here.

spicy walnuts or pecans.

9 out of 11.

I have one of these and use it quite often. I think it may be a bit thinner than their regular skillets, but I've had no trouble with heat distribution and evenness. I don't use it for high heat searing, but sauteing green beans, or carrots or carmelizing onions etc, it works quite nicely. I haven't found a need for using a lid on it yet though.

Believe me, I'm trying. There are NO jobs in my town and I dont relish the thought of driving to London in the Winter( I'm from Cali, remember, I'm not a good Winter driver) ← I hear you. Hell, I've lived here all my life and I don't do winter driving either. I feel for you. This is going nowhere good, fast.

I dunno, Randi. I think it's time to find another job where you're more appreciated!

The key lies in how they spell the name. If it's Bar-B-Q, it's the old flavour. If it's BBQ, it sucks. ← Well that's interesting! I'll have to check my box of OD at the cottage to see. And, now that I look at the bag of OD here, not only does it say BBQ, but it says Humpty Dumpty twang!

We saw the new flavour in Prince Albert when we were out west this summer. Yes, it sucked. I did notice that new bags of OD BBQ have just hit the stores here in Ontario. It used to be just the rippled BBQ. They don't say new flavour, so I'll have to taste test them and see if they are the same old BBQ flavour we loved.

I'd bake it ahead of time, then just slip it in the oven at 180 or so to warm while you're having dinner.

No I don't! I've thought about it, but so far, haven't seen the need to spend the money since I so seldom use a slow cooker these days. And since the insert in the All Clad is non stick, regardless of what they say, there won't be that many tasty carmelized bits from browning!

Kerry, you forgot to ask whether one falls into the flaky or cakey category. I tend to fall into the flaky category, and I use either the Fine cooking recipe or Ann T's. When I use Ann's, I still follow Fine Cooking's method of folding over the dough several times before cutting to get those flaky layers.

Thanks! The marinade was red wine, fresh chopped rosemary, minced garlic, olive oil and balsamic vinegar. The honey was added after the marinade was strained, then reduced.