Darienne

How long will it keep in brine or fresh water changes? We had been eating Feta cheese constantly and then one day neither of us wanted it again. So that's when I froze it. I hate to tell anyone how long it sat frozen in the freezer but it worked fine in the Spanokopita and Moussaka. I fear I simply am not a taste expert for much of anything (except chocolate).

For me it's chocolate. Folks know I work with chocolate and so give me chocolate for gifts. Lovely thought. Much appreciated. But dreadful chocolate. And there's a lot of that around. So if it ain't good chocolate, I ain't gonna et it. End of announcement.

I must shamefully admit, I break it into smaller pieces or amounts...and freeze it. And so far so good. Just made Spanakopita for the weekend and it's delicieux. (I know, I've been instructed on how to make an e acute, but I can't seem to recall how. )

We live in the middle of nowhere, about one half hour from a very conservative small Canadian city in east central Ontario. You couldn't get less exciting. 'Nuff said. We have chip trucks...a few...which sell French Fries and hamburgers. End of story. Very sad. Any food trucks would be welcome.

Wow! Lucky you and wife.

What a hoot!. I grew up in Quebec and Ontario, Canada and in a family which never made any kind of buckle/cobbler/roly-poly/slump/grunt/?. I'd never even tasted one until I made one from a recipe. Probably have to make my blueberry "buckle" this afternoon after thinking about it for two days.

Thank you pastrygirl. I always wondered why you were supposed to follow those directions. It's truly clear now. (Yeah, I'm a slow learner some times.)

I don't know of any blackberry cobblers, but this cobbler recipe (an amalgam of three plus my own take) is so delicious that I serve it often. Can't see why you couldn't just use blackberries instead of blueberries...but then I could be completely wrong. (Never been that crazy about blackberries...too many seeds.) Blueberry Cobbler Recipe 2 cups fresh or frozen blueberries 1 teaspoon freshly grated lemon zest 1/3 cup sugar 1/2 cup butter (1 stick) 1 cup all purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup sugar 3/4 cup milk Preheat oven to 350˚F. Melt butter and pour into baking dish. (I use an 8" square glass dish, but a pie plate will work) In a mixing bowl, stir together flour, baking powder, salt and sugar. Pour in milk and mix into smooth, thick batter. Pour into dish and spread fairly evenly. In a bowl toss together berries, zest, sugar, lemon juice, and cornstarch until combined well and place on top of the batter. Bake for 45-50 minutes (Until bubbly and browned)

Maras dondurmasi Learn something new everyday. Do report if you try making some. Very good-natured young person buying the ice cream.

You could eat a whole meal snacking on samples at Costco. Although you either have to join or go with a member friend.

Back to Jayme's getting 'dog' bones for free and using them for soup. Not likely to happen anymore. We have to pay for dog bones and they ain't cheap. As for buying a bread machine. There are always lots for sale at second hand stores. They are unused gifts. Get one for Christmas...never use it...finally get rid of it. I've purchased at least 3 second hand machines...one was filthy...and they all have worked perfectly. Welcome, heichmanron, to eGullet.

We've been to El Bruno's twice since my last post, 2011 & 2012. Always the Chile Rellenos. Can't get enough of them and I'm too lazy to make them very often. (As for Chaco Canyon: been there, done that a number of times. Last time Ed nearly drowned there. Yep)

The only financial definition for the RM I could find after MUCH googling is the Malaysian Ringgit? Is this what RM25 means? Thanks.

Wow! Never even thought about it. Thanks for the question and information! Always something new to learn. :smile:

Interesting side note: What you like about the sorbet...and I LOVE raspberries...is what my DH dislikes about it. Two people raised on different food patterns married now for over 53 years and still the childhood experiences linger on forever... He wants it heavy and creamy and I want it light and tart. I did make a raspberry ice cream last year and ate the whole thing myself. No, he did not like it. Not creamy enough.

But did you cut a flat piece as in the usual cookie cutting way or did you sort of stuff the candy mixture into the mold?

You and Anna should parlay this lunching mission into some kind of paying proposition.

As always, Minas, you have done a terrific job. Did you do the pig and zebra freehand or do you have some kind of molds? Love the zebra....

JoNorvell, thanks. Over the last few years of making ice cream I have done both. Sometimes it sits over night and sometimes I put it into the dog food freezer...the coldest of our freezers...for a couple of hours and then churn it. OK. I guess I don't have a sophisticated palate. But then I am never tasting a split batch of one mixture or even one flavor. And I don't eat much of the ice cream...feed it to others or just give it away to neighbors as thank yous for whatever. Yesterday I made a mixture of a chocolate cardamom cornstarch-based ice cream. It sat overnight in the fridge and was churned this morning. Overnight guests are coming. Tastes good...but...who knows? Folks are just so blown away eating home made ice cream that they are thrilled to get it. No, I don't know anyone where I live who makes home made ice cream. Next batch gets the taste test. Thanks.

Thank you JoNorvelleWalker and paulraphael for explaining the situation to me and for the Guelph website. And, no, it is not a cornstarch pudding 'mix' I am talking about, rather the mixture of cornstarch, cream, sugar, etc that I use to make our ice creams. It costs less, has fewer calories in it, no egg taste, and satisfies my DH and guests who think I am brilliant. And who am I to disabuse them of this notion? Thanks again.

At the risk of being considered a pest, I am going to repost my ignored question from May 24 and broaden it a bit. "I'm wondering whether it makes any difference to age a cornstarch pudding mixture over night in the fridge." Also, what is the 'aging' process which occurs when a mixture is left overnight, cornstarch or otherwise? It improves the flavor how? Thanks.

Something with removable parts which lasts 20 years? That's terrific!

'I lean more towards a "rustic" style. ;-)' I like that, Emmalish, and if you don't mind, I think I might just use it as a cooking and decorating mantra for myself.

I can be of assistance on the broken side only. Bought an 'Essentials Professional Mandolin', about $25, at Kitchen Stuff Plus, an Ontario kitchen, etc, store chain, and one of the Julienne cutting blades broke on first use. It still works as a mandolin. Metal and plastic.

We make jokes about Poutine...but I had it once and it was SOOOO delicious. Everything you are not supposed to eat on one plate. Or that's the way it feels. Good going, Anna.