Marlene

Since this topic has degenerated into nothing more than attacks on the participants in the show, and there is nothing new being added it the way of food content, it's time to close this topic.

Inspired by this article, I've got a Sunday roast coming up tomorrow and I've issued The Sunday Dinner Challenge. Post your results here and lets see if you can recreate some of those memories.

Keep the suggestions coming. While I"m at it, I'm sure Maggie's article took many of you for a walk down memory lane. So here's my challenge, Tomorrow's Sunday. I dare you, no, double dare you to re-create your favourite Sunday roast or Sunday dinner from your childhood and post about it. Are you up for it?

You have a broiler on the bottom of your oven? I don't think I've heard of that before! My fairly new range, has an infrared gas broiler. I haven't used it for much, but I really have to watch stuff when I do use it. I guess I could try a steak under it and see if it's any better than a regular broiler.

Tomorrow is Sunday, and Maggie's fine article McArthur's Law has me thinking about a full blown Sunday dinner. I've got a lovely boneless 5 lb pork roast that I'll be cooking up. I was originally going to spit roast it, but the forcast is calling for rain tomorrow so that may be out. Normally, I just stick a pork roast in the oven and roast it on convection with some potatoes around it. I'm thinking about some sort of glaze/crust to try this time though, maybe a mustard crust of some sort? And I'm coming up blank on ideas. Any suggestions?

It does bring back memories. And I still do the Sunday roast tradition today. It's usually a prime rib or roast pork, (it will be roast pork this Sunday), and it's the one time of the week where we are all able to sit down and spend a meal together. To me, Sunday dinner isn't a dinner without a roast of something on the table, with all the trimmings, roast potatoes or mashed, roasted veggies, gravy, dinner rolls, a glass of wine and a water glass in front of us. My son is at an age, where we offer him a half glass of wine with Sunday dinner, as my parents did with my brother and I when we entered our teens, although he still prefers his Rob Roys. And rolls his eyes when I say it's "Sunday Dinner", but I note he's the first one to the table. And even if I seldom bother to make dessert during the week, there's always a dessert for Sunday dinner. I even have the ruffled apron my mother wore when she made Sunday dinners, and the chef's apron my father wore when he took over the Sunday dinner preparation. Great article, Maggie.

It's been years since I ate at Frans. There is a little diner right across the street from 1 Queen Street. I wish I could remember the name of it, but they made wonderful breakfasts and we were often there for lunch since I worked at 1 Queen.

And you can get the bitters right there too! I fell in love with Pegu the last time I was in New York, and I brought back two kinds of orange bitters from there as well.

I think this is where I come in. I do love my coffee, but I'm not so passionate about it that I want to spend a lot of time fussing with it. I want the time that I would have to fuss with a coffee set up to be used for tinkering with a new cooking or baking recipe. And I don't really drink espresso all that often. I'm sold on the Miele for several reasons. I can make one cup at a time instead of a whole pot. I can make an espresso or cappacuino for friends and I don't have to spend a lot of time to learn how to do it. It gets another appliance off my counter and I can still use my favourite blend of beans. Oh and it looks pretty. So contrary to Bond Girl, this topic talked me into the Miele.

I've deleted a number of posts from this topic that are off topic, inflamatory and unecessary. Keep to the topic folks.

Not that I know anything about baking, but what if you stuck it in the freezer for 15 minutes or so?

I'm with you. After Bond Girl brought the Miele up here, I investigated and have sold my husband on the Miele system when we renovate in the fall. (and yes, I'm a princess too )

Well if you don't want to heat up your kitdhen boiling corn, it can be done easily in the microwave, wrapped in a paper towel for about 3.5 minutes then turned and another 3.5 minutes. Make some onion confit in a crockpot if you have one in advance. Always good on top of a steak. Otherwise, simple salads, baked potatoes. (you can still oil and salt them and do them in the oven instead of on the grill.

I baked up a storm right before labour for some reason. Perhaps the fact that Christmas was only a few weeks away had something to do with it. Glad to hear you're on the mend Rochelle.

If you're looking for a sauce to go with the steaks, a red wine-port reduction works beautifully with grilled beef.

Definately a compound butter of bleu cheese or a garlic herb compound butter. Baked potatoes rubbed in olive oil and kosher salt, done on the grill. Darn near any vegetable is good grilled. Peppers, corn, asparagus. Grilled peaches. Simple coleslaw works really well. Fine Cooking has a pretty decent recipe for oven fries if you don't deep fry. Grilled shrimp to top a filet is often nice.

A couple of things I noticed. Both length of time cooking and oven temp. I make a potato gratin that calls for a cup of heavy cream and a cup of white wine, so it looks like you're a little short on the liquid. Also, my recipe calls for the oven temp to be at 400 and to bake for an hour and 20 minutes.

I've done this. The second time, I figured ok, I'm smart enough not to test the carmel with my finger, so I tried to lick the carmel off the spoon. Duh. Ouch.

The tart is great. Keller's pastry recipe is so easy, even I can make it! The last time I made it though, I used sliced apples, and kept adding some as they cooked down. I was much happier with the presentation:

I guess the obvious ones are coleslaw and potato salad. A pasta salad would work well . Simple sliced tomatoes.

What a team. Hubby suggested delicately, "don't you think you should have that looked at"?. "You're kidding" I replied. I've got Easter dinner to cook. I don't have time to spend 6 hours in emergency so they can put a bandaid on it, the same as I'm doing now. What are they going to do? Sew the nail back on? Oy.

Perhaps, I'll just drink heavily. With my other hand.

You have no idea how much! It's not terribly pretty either. And man does it throb. I do know that my chef's knife is pretty sharp though!

I will never again slice through my thumbnail with my chef's knife and decide I can just pull the nail off. I now have half a nail bed on my thumb and it's wrapped up thicker than a mummy. It took an hour for it to stop bleeding. Of course, I made sure I didn't bleed into Easter dinner!

The turkey was a success. Moist and tender. But I'm not convinced yet that I like it better this way than roasted! We pulled it from the smoker at 177 at the breast, and let it sit for 10 minutes. At that, after 4 hours it was just done, I'd say. We probably could have left it for another half hour on the smoker and it would have been fine. Still and all, extremely moist.