Marlene

Essentially boiled whole potatoes then smashed with the potato masher to level them and open their surfaces. Oiled, seasoned and baked in a hot oven to yield a nice contrast of crispy bits and tender potato. Popularized by The Pioneer Woman blog. I first saw these in Fine Cooking. Essentially boiled whole potatoes then smashed with the potato masher to level them and open their surfaces. Oiled, seasoned and baked in a hot oven to yield a nice contrast of crispy bits and tender potato. Popularized by The Pioneer Woman blog. They don't get any better than being made with duck fat!!!! Duck fat is genius. Going to try that next time!

I never got a notice to register.

Those are one of my favourite ways to do potatoes, Anna!

They do look great! I would love the recipe if you can share!

I got this oven when we moved to Calgary since I don't have a second oven yet. So far, I think it holds its temps just fine and as a bonus, it fits a quarter sheet pan and a full size pie dish so there's enough room in it. I'm not crazy about the toast it turns out, but as JAZ says, I already have a good toaster and that's not why I bought this. I have the Cuisinart brick oven at the cottage, and the Breville beats it by a mile.

We ate at Connie's restaurant last week, here in Calgary. It was very very good. Her husband wouldn't tell us who won!

NIce find, Anna! And Bruno's has gone into decline as far as the "fine foods" goes, but there were always things I could get there that I couldn't anywhere else in Oakville at least. Until Whole Foods opened up, it was the ONLY place I could get Diamond Kosher salt for example. I wish your trip had been next week, as I'll be in Yorkville on Tuesday and Wednesday, which reminds me a trip to Pusitari's is going to be in order I think!

I use an electric broom for daily sweeping up and either a swiffer with the hardwood floor cleaner or the hardwood floor cleaner from Zep at Home depot. I'd love to know more about the steam mop!

21 inches

I have these and I swear by them.

It is the biscuit recipe in the book, with shredded cheese sprinkled between the layers as you fold.

sorry that's what I meant! I haven't looked for small bags yet, but I will next time I'm out.

Really? I slow cook baby backs. 3 or four hours usually. In the oven at 250, on the smoker at 230 or so and on the bbq, on indirect heat at 250 then finished at a higher heat with sauce.

I use a combination of bourbon, apple juice and maple syrup. both on ribs and on slow smoked pork shoulders. It seems to work well.

I moved to Calgary a few days ago, and one of the first things I sought out was the Old Dutch bar-be-que (not BBQ) boxed chips. And there they were. I'm in potato chip heaven now! And it seems they make a roastin chicken one. Lay's Roasted chicken chips are available out here as well (they're really hard to find in Ontario, and are one of my favourite chips ever). So if I can find the Old dutch ones, I'm just going to have to do a taste comparison.

I do use both usually.

How strange. Mine usually look something like this. And I use at least as much cheese maybe more than he says too. I make these on almost a weekly basis and haven't had a problem

You and me both!

I normally make a thin ceasar salad dressing to criss cross my carpaccio. Some shavings of parmesan, and I dress the salad with a standard classic vinaigrette.

Probably the second last. I didn't know this either.

I think they are, yes. you can make ahead and chill, and then take them out of the fridge 30 minutes before baking. Or you can bake and reheat at your party.

I am not a fan of Cuisinart food processors. I had one and returned it very quickly for a KitchenAid.

I"m just going to say that this is not necessarily Michael's fault, although some may be. In his latest book, which is due out in the fall, which I can't talk about yet all I can say is, three times we got galleys. In each galley we'd make corrections, only to receive the next galley with the corrections not made. it's rather frustrating. And this is Bryan's book as much as Michael's. The title of this thread is misleading If you're going to take aim at one, take aim at both. Both would have received galleys and submitted corrections. And their second book together, on the same subject, is due out either this summer or fall.

yes.

And I'm a type A personality by the way. But , I tend to stack them on the counter beside the sink. If it's just me at home for several days, I will load as I go, since I don't need to run the dishwasher every day but when I'm prepping and cooking a lot, I finish the prep, then load and run, and load and run again as needed.