Marlene

I've just had the most delightful experience with these people. CityChef.ca I've been looking for a red Le Creuset Tart Tatin pan and a red Bean pot. For some reason, these items are dificult to find here in Ontario in red. Blue yes. Red, no. During my search online I noticed that this place did have the bean pot, but they only seemed to have the tatin pan as part of a set. Figuring I had nothing to lose, I emailed them to ask if they did sell the pan indvidually. I had a response from them within half an hour. They indicated they did not carry it separately but they'd be happy to order it for me. I thought that would be marvelous and so indicated. I got an email back shortly afterward to let me know that they had been in touch with Le Creuset Canada and that although they only had blue in stock, they were expecting red shortly. CityChef is putting a bean pot aside for me and is ordering the tatin pan. Based on my experience with them thus far, I'm betting they'll be diligent in following this up. I'll be giving this site another look through whenever I order stuff online. They don't carry All Clad or Sitram, but they've got some nice things, prices are reasonable and I get free delivery and no PST! They are located in Vancouver, so I was wondering if any of you out there have used them and what you thought?

Three more for me yesterday. All from the WS collection: Vegetables French Breakfasts

I have the same one fifi, and I aspire to your definition of perfect rice. I never got around to making rice last night since hubby brought home fish and chips, but I've got plans for that cooker on sunday.

My inclination is to say it was too soggy. But I have to tell you that I'm not 100% positive. I was focused far more on the stickiness. I'm going to be making rice for dinner tonight, so I'll do a little experimenting and see what happens.

The toaster cost me 800 airmiles, and the Le Crueset cost me 48,000 aeroplan points. My points have been sitting around gathering dust, since we always use my husband's points to fly. We both have Aerogold Visas, so it doesn't take all that long to rack up a bunch of points. I think I'll save up for the personal chef for dinner. Or maybe the $1,000 William Sonoma gift certificate

Recently, I used some airmiles to "purchase" a Cusinart cast metal 4 slice toaster. Today, I used some aeroplan miles to "purchase" a Le Cruset set consisting of a 10 inch non stick skillet, a small roaster, a 5 1/2 quart round oven and a 2 1/2 quart pot with an omlette pan cover. Aeroplan recently introduced the concept of redeeming points for things since they recogized that not everyone will ever redeem their points for flights. They had all kinds of interesting things on there. Dinner for 4 with a personal chef, gift certificates to William Sonoma and lots of other food related stuff. Does your miles reward program offer such things? If so, do you use them to get kitchen and food stuff?

I love the cooker itself. I can make the rice ahead of time and the keep warm feature will hold it until I'm ready to serve, thus freeing up my time and an element on the stove if I need them.

Ok, consider me mentally incapacitated with this and bear with me. Add cooking water to a depth of the first knuckle of your index finger above the rice, so, my fingertip should be resting on top of the rice, not on the bottom of the bowl? As you say, rice is cheap and I can eat fried rice for days.

Ben, maybe it's because the fluffiness of Minute Rice is what I'm used to. I understand that japanese rice isn't the same as long grain rice, but truly the texture is the same no matter which rice I make. I'm obviously rice cooker challenged. I'm not at all sure I can capture what I mean in a picture, but I'll try: No matter which rice I try, I could pick it up, form it into a ball and throw it. Not only would it stick to the wall, it probably wouldn't lose its shape either. I don't mind some stickiness, but this is almost impossible to "fluff" in any way.

All rice I've been using seems to be from the US even the Japanese rice. I have tried this with washing and not washing the rice although I admit I didn't take the wet rice into account when adding water. I could always make another batch now to see what happens.

So I'm getting ready to pitch this appliance out the window. I've now made Basmati, long grain, converted and just now, Japanese medium grain. I've followed the Rice cooker cookbook recommendations for ratios. i've used the knuckle thing. I still get, every single time, rice that is stuck together rather than fluffy rice more or less separate grains. Now regardless of texture, all of these taste far far better than my old minute rice, so I'm liable to keep using them. This seems to be a relatively simple appliance. Lord knows I've mastered more complicated ones! Too much water? Too little water? Argh! I tell you, I'm becoming obsessed, and fried rice is likely on the menu for many nights in a row with the experimenting I'm doing.

We do normally slice them into strips. I've no idea why I decided to dice them that day!

Oh well, I'm out then.

I have one of these and I use it all the time. Use the flat side for rectangular cakes and reverse it to hold 18 cupcakes.

Maybe I wasn't clear. I'm not expecting the same experience as Daniel, but I am hoping that the quality of food for it's market niche is comparable. Does that make any more sense? If I want a similar experience to Daniel, I'll need to go to ADNY or similar I'm thinking.

I'll be in New York in a couple of weeks, and by happy coincidence I'll be staying at the Surrey. I believe Cafe Boulud is either in or right beside the hotel. If it's open for lunch I'll be looking to try this. I've eaten at Daniel which I quite enjoyed, although can't compare it to ADNY or other similar restaurants yet, but if Cafe Boulud is in any way similar to Daniel in terms of quality, I should be very happy.

The little information tag attached to the bottle says aged 10 years

I've just reserved. I'll be there!

I've got this book, so I must try this. I think I'm the world's worst pastry maker! It never really occured to me to turn to Bouchon for pastry.

Has anyone seen this before? The LCBO in Ontario just started carrying it. Definately a sipping whisky and not to be mixed. Very buttery. Made in small batches in Alberta, I think this is fairly new to the market.

I do this every three or four months with my coffee maker. It depends on how much you use yours. Run vinegar through it. But I find I need to run at least three loads of clear water through it to make sure the vinegar residue and taste has disappeared.

fifi, I've never had a problem with freezer burn, but then, I vacumn seal everything that goes in there.

I have an upright freezer that self defrosts, and I'll never go back to a chest freezer again! It's wonderful to be able to open the door, stand in an upright position and be able to see everything I have in there!

Beef fondue is typically done in broth or oil. Using cubes of meat, usually tenderloin or sirloin. Various dipping sauces and sides as well. My preference is to use oil. If you use broth, strips of meat should be used so they can cook fairly quickly. I'll be doing another one in a couple of weeks, and I'll try to remember to take pictures!

Les Halles - Anthony Bourdain All About Braising - Molly Stevens Martha Stewart's Hors D'oeuvres Handbook The Cook's Book