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Everything posted by Darienne

  1. Darienne

    Food recalls

    Good heavens, it just goes on and on. Thanks Toliver.
  2. Chile Rellenos. Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos. I keep thinking I'll pick something different...and then I don't. I've made them. Once. So much trouble. And deep fat frying. And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now. Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html . And yesterday I made them and served them to guests with Mexican rice and black beans. Died and gone to heaven. OK. Truth time. I used Poblanos and I did not roast them to remove the skins. In an electric oven, it's not a nice job. And besides the skins have never bothered me or Ed at all. But I did roast the Poblanos in the oven. And then I used commercial salsa because we had one we liked. (Did I say that I can be lazy sometimes?) And I used Pepper Jack cheese. Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common. Buy it when you see it. I defrosted some frozen guacamole I had in the freezer. But by heavens the casserole was delicious and now it's on our menu permanently. So shoot me. But I thought I'd share my joy anyway.
  3. OTOH, I have always thought of BC as being much more adventurous than Ontario. My area of Ontario, except for the foreign students at the colleges and universities, is fairly staid. Less so now, of course, but still pretty Caucasian for the most part. Whereas Toronto, where perhaps Kensington market might carry Anaheims, is incredibly multicultural now. I lived in Toronto as a little child and our family, although neither Roman Catholic or actually French, were severely discriminated against on our street because of a French last name. My Mother used to say they rolled up the streets at sundown every day.
  4. In Ontario, this would be called Bok Choy and the first cabbage pictured would be called Napa Cabbage (as far as I know.) Thanks liuzhou for this thread.
  5. Hi all, Tri@Cook: Good points is simply an expression we use in our family for well, good points. And they were. TFTC: I love Anaheims and Hatch peppers. Never, ever seen either in Ontario. They might have them in Toronto in Kensington market? I have no idea. I don't know the Hispanic population in Ontario. Certainly few live where I live. An very unmixed Caucasian area, with a very heavy senior population. And we love Poblanos, but we were talking about them this morning and realized that we couldn't serve this dish to most of our guests. If you don't like the taste of Poblanos, you won't want to eat this casserole. BruceW: Right. You just ate horrible Chile Rellenos. They are neither greasy nor soggy if made properly. Are you sure your friend ate a Poblano? Traditionally Chile Rellenos are made with Anaheim or Hatch peppers. I use Poblanos because that's the only pepper of that sort that I can buy and it's only been for a very few years now. As for stuffed Bell peppers? Yuck.
  6. Good points. Chile Rellenos don't contain tomato. This recipe does. That's OK with me.
  7. Darienne

    Foraging for favorites

    What about a hand food mill? That's what I use for apple sauce. I don't peel them or core them...just cook them and then into the mill. ps. We have no apples this year. Two years ago the harvest was so heavy that a branch actually broke right off our Macintosh tree.
  8. Darienne

    Can You Help Identify This Pepper

    Ditto here.
  9. [Host's note: to avoid an excessive load on our servers this topic has been split. The discussion continues from here.] Many batches of Apple Pie Ice Cream later and I'm still in love...think it's the crust factor although I am embarrassed to say so. I've never had cookie dough ice cream, but I imagine it's pretty much in the same category. I'm thinking about making Pumpkin Pie Ice Cream...or pretty much any pie ice cream...well, not Lemon Meringue...fruit pies, nut pies,...???? Thanksgiving (in October here in the Far Frozen North) might be a good time to try the Pumpkin idea.
  10. Do you suppose there is there a message behind the cake with the sinking ship?
  11. Darienne

    Celiac Disease

    We are lucky in our family that we have no such problems (to date anyway.) But what I wanted to add is that a dear friend has Lyme disease and that it led directly in her case to Crohn's. Lyme is one insidious disease.
  12. Darienne

    Fair Fare

    DOUBLE CHOCOLATE FUNNEL CAKE : Deep fried double chocolate funnel cake topped with chocolate icing and chocolate chips. I would just hope that it would be Belgian chocolate. That might be a little much to ask for at a fair.
  13. Darienne

    Homemade Crackers

    I'm no expert in this one, but I can't see why the crackers should be placed 2 whole inches apart on the baking sheet. They don't expand at all.
  14. Darienne

    Homemade Crackers

    Have to say that I am quite delighted with myself. I made my very first crackers. Cheesy Crackers from Williams-Sonoma. Better From Scratch. by Ivy Manning. 2014. I've joined our Library Cookbook Club and this months challenge is an appetiser, local, seasonal, and still from our local library book. So having made lots of wild grape jelly (local and seasonal for sure but an online recipe), I made the crackers (not local or seasonal, but from one of the library books), The crackers are delicious and with the tart jelly? wonderful!
  15. So, it would be a lot easier to come to your house for a meal...or even cooking Indian lessons...
  16. I hope it works. When the FreshCo in Peterpatch redid itself and opened up, they carried all sorts of goodies which one doesn't expect to find in the 70,000 town of mostly WASP old folks. Well, a lot of those items have disappeared from the shelves and bins. Very sad.
  17. I think we are all coming to your house for dinner.
  18. Darienne

    Food recalls

    As always, Toliver, thanks for being on the lookout for the rest of us.
  19. Ed and I love curries of all kinds and used to eat out often at the India Food House in our local nearby city where the prices were very reasonable and the food was delicious. Now that restaurant is gone, replaced by three upscale restaurants whose prices are way above our snack bracket. This is not a happy situation. And it leaves us either making our own curries or doing without. I have a number of Indian cookbooks but the unusual one is The Complete Book of Curries by Harvey Day originally published in 1955. They don't print cookbooks like that one anymore.
  20. Darienne

    Costco v. Amazon

    We are two adults and we use Costco for toilet paper, tissues, paper towels, kitchen and other garbage bags, laundry soap, dishwasher soap, cream (both half and half and whipping), eggs, butter, artichokes in oil (love 'em), Praeventia cookies, some meat for human and/or dogs, ...can't think else,...oh, especially for gas. Right. Collier's cheese, parmesan blocks, One Buns, Kirkland Vegetable burgers (for me) , Canola oil, nuts, ...I'll just quit now... Don't 'use' Amazon.ca for anything, except the occasional purchase.
  21. Dipping stem ginger pieces in chocolate and so disappointed that many of them have sprung a little leak. What to do? So I google the question and guess what I get? The last time I asked the question on eGullet with the answers of what to do. With luck I won't forget a third time. How stupid can I be? [Moderator note: The original I will never again . . . topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: I will never again . . . (Part 3)]
  22. Excuse me, but some might beg to differ with you as to relative excellence of the Montreal bagel. And I am delighted to say, that I have found another ex-Montrealer in my local neck of the woods and we are going to send an order to St-Viateur. Now I admit, I've never had a bagel from St-Viateur, but I am going for it.
  23. Now that really makes a funny story. First laugh of the morning for me.
  24. Dare I laugh? No meanness meant...but time will lend it a certain humor. ...I hope...
  25. How to do it? I have a bag of non-gluten flour...probably just run-of-the-mill white...and a bag of gluten. Both go back a time or so. And really I have no use for either. The question is one of ratios. I know that one probably can't get it bang on and I won't be using it for baking cakes, but rather for making sauces or adding it here and there where 1/3 cup of flour is added to the mix and the gluten content is not paramount to the finished product. I Googled it seven different ways and found nothing useful. Some advice please.