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Darienne

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Everything posted by Darienne

  1. Because the spaces between the plastic bits are much narrower on the later model.
  2. I think my mouth is actually watering. Do they look delicious!!!!
  3. Darienne

    Menudo

    Menudo...the very word gives me the heebie jeebies....
  4. Just accidentally came across this thread now. My apologize to Sobeys for blaming them for no longer stocking Poblanos when the reality is that Ed misunderstood what the produce manager said. The manager said they couldn't get them a lot of the time, and so it is. I went in with Ed a couple of weeks later and the local Sobeys had a goodly lot of them....and we scarfed them all. They're cut, roasted, and in the freezer awaiting some energy on my part for the next step.
  5. Me too on this one. Of course. we can't get them in the hinterland of Ontario, Canada, but I've ignored them on visits to the Southwest on more than one occasion.
  6. I was thrilled last summer to be given a brand new Cuisinart ICE-100, the Commercial Quality Ice Cream & Gelato Maker by a friend who knew she would never use it. Thrilled, until I realized what its limitations were. And for me, the worst of these was getting the finished product out of the machine and into its storage container. I'd had one of the earlier ice cream makers with the canister which you had to freeze separately to use but at least it was relatively easy to get the churned ice cream out of the canister and the dasher. This new machine has two dashers which are a pain to get the ice cream or even worse, gelato, out of...for me at least. And I see that other newer models of ice cream makers also have dashers that I'd rather not have to deal with. This is mine: Does anyone have any good ideas of how to accomplish this feat?
  7. They look like fun, but I must admit my teeth were hurting just reading the list of ingredients. Peanuts and dark chocolate for sure. Maybe skip the marshmallow creme altogether.
  8. They don't usually have them in Peterborough. I have yet to see an anaheim pepper ever in Peterborough. We went into Sobeys a few days ago and they had a lot of poblanos. We took them all. Yes, I know. But I don't really care at this point. Cut them up, roasted them, put them into the freezer. Chile Rellenos casserole is next. The manager said that Ed was mistaken, thinking that they were not stocking them any more. They take them whenever they can...which is not regularly any more.
  9. Love smoked salmon and I am so lacking in sophisticated taste buds that I seem to enjoy it all. Ed doesn't care for it. He buys me one of those Costco Norwegian brands and I eat slowly and by myself. Sometimes it's good not to be a connoisseur. Also I like making my own Gravlax, which while it isn't smoked salmon, is still delicious salmon. As for the separation of slices...sorry, I can't help you.
  10. Darienne

    Peperonata

    We love peppers. Use them, all colors, in our salads every second supper. I've made Pepper Soup a number of times. And they, of course, end up in all kinds of dishes. I'd never heard of Pepperonata before. Your recipe, please.
  11. Wonderful news. I'm not coming, of course, but I'm so pleased that you are planning to go back to these get-togethers.
  12. I did look up DDL in a number of ways and found nothing useful. Please define.
  13. Induction stoves are brand new to me and I've borrowed a unit from a friend to see if I can become accustomed to it easily. It's only one burner, bought for a daughter in an Armed Forces dormitory and allowed to be used in her room. The unit is a Midea, 1500 watts and learning how it works is next on my to-do list, so to speak. It's unpacked. I read the incredibly badly written manual. I've already had some help from chromedome, the epitome of generosity and others on another topic. Next to plug it in and try it out. With luck, tomorrow.
  14. Who fills your stocking with all these lovely products?
  15. Wasn't quite sure where to ask this question, but seeing as I have to buy the answer in Ontario, I decided to go this route. Poblanos. A chile that we love and I use a lot of when I could get them, particularly for a Tex/Mex Chile Relleno casserole that I make. And, of course, cut into rajas which I can add to other recipes like enchiladas and soups. For a few years now, we've been able to buy Poblanos in Sobey's, but recently our local store has chosen not to stock them any more. So now there are not available anywhere in Peterborough, our nearby city. What pepper, available in Ontario grocery stores, would be suitable to use as a substitute? (Just occurred to me...I'm going to grow my own this coming summer if I can. Richter's carries seeds and plug packs. I'm not a gardener, but I can do this.)
  16. A fourth attempt with the All Recipes recipe. Taking out the collapsible paddle was a success. And I cut down on the liquid prescribed and actually added some extra corn starch at the last minute because I felt the batter was too wet. OK. So the top didn't fall as badly as it did before, but it's still far from acceptable. I think I'll change recipes and find one from a gluten-free bread machine on-line specialist. I liked the All Recipes recipe because it was for whole wheat, not white bread. (But then, I'm still not convinced that I am gluten intolerant. I ate a piece of regular whole grain bread for supper...just because it had been one of 'those' kind of days and I 'felt' like it...and there was no change of any thing discernible. As stated before, it was a naturopath who administered this electronic test to me about 18 months ago which reported that I was intolerant of dairy and gluten. I still really don't know...are those tests really valid? Inappropriate question in this thread.)
  17. Don't Worry, Just Cook: Delicious, Timeless Recipes For Comfort Bonnie Stern and Anna Rupert. If I were going to buy a cookbook, I might well buy this one.
  18. Googled it, but could not find GBP in a suitable frame of reference. Please explain.
  19. Pulled pork. Pork, except for overcooked pork chops, was never part of my eating life. Then, one day in Ohio, at a gourd festival while Ed shopped for gourds (which as a bystander is less exciting than watching paint dry), I meandered over to the food truck area. Now as an innocent Canadian lass, I had never in my life eaten anything from a food truck. We didn't have them in Montreal or Ottawa when I was growing up and then when after we got married, they were never in our snack bracket which took many years to get beyond the stage where we brought our own sandwiches. All of which is to set the scene for this Canadian to actually buy a pulled pork on a bun. I thought I had died and gone to heaven right there and then. Life for me changed forever and to this day I always have pulled pork on hand for myriads of edible causes. My favorite recipe is Puerco Pibil as done by Roberto Rodriguez, who wrote, directed, produced, photographed, scored, and edited Once Upon a Time in Mexico, a truly violent and appalling film staring Johnny Depp and Antonio Banderas, except for the banana leaves and Habanero peppers which we can't buy in East Central Ontario.
  20. Sad to say, Ed returned without Poblanos. Apparently they are not selling well and the grocery store is no longer carrying them. Very sad news.... Added: just remembered that friends come fairly regularly once a month to stay over to attend a gourd (my avatar photo is a large gourd which Ed and I sold many years ago) workshop. She lives just outside of Toronto...where they would carry Poblanos...and I could ask her to bring me a large amount.
  21. I have a goodly number of first food stories. I've posted the one about the soft-boiled egg already in the past and I may have also mentioned my Brussels Sprouts and Mother story. 'Not in my house you didn't eat Brussels Sprouts' my Mother said with some pride... Huh ????? And what about the amazing Almond Cookies from the now long gone Canton Inn in Ottawa when I was pregnant for the first two offspring. (Our Canadian Prime Minister Pierre Elliot Trudeau used to eat there.) But a first with much joy was Mexican food which I had never had until 1984, Ed's and my first trip to the Southwest. Mexican food had yet to make it to East Central Ontario and I wouldn't give you two cents for what's available now. And especially for Chile Rellenos. Oh frabjous joy! I order them over and over when down there. Eating heaven. I've made them once...just too much work and we can't buy the correct chile in our area. So I buy Poblanos....which Ed is out buying I hope as we speak...last week there weren't any at all and we can get them in only one grocery store...and I'll make a Chile Rellenos Casserole which we will eat next week.
  22. Darienne

    Onions

    Of Basque Chicken. I looked up a couple of recipes and onions, although present, did not seem to be in any way featured. I hope the OP gets back to us. I didn't get at the Onion Soup as of yet and could possibly use another recipe.
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