Darienne

If there is one food that people are 'fussy' about, it's eggs. I can eat a lot of foods which I don't particularly like cooked in some fashion, but not eggs. I had a horrible experience as a child with a woman who insisted I eat a soft-boiled egg and since then after years of not eating 'eggs', as such, I can eat them again...but only cooked the way I want them. I cook my own scrambled eggs, thank you, and my husband cooks his. The breakfast hour makes it only more critical. So like some others post above, I wonder if 'creamy' eggs were difficult for your visitor to get down. Nope. Be a gracious hostess and let the man eat his McDonald's meal...and their eggs are truly awful.

Dinner tonight was my favorite treat: Dessert as Dinner. And by the time I remembered my plan to take a photo of the dinner...it was completely gone. Stumbled today across a Mark Bittman NYT recipe and video for Free Form Apple Tart and seeing as we still have three containers full of falls from our trees waiting to be juiced, I took some, in this case, Northern Spies, and made the pie, which Bittman also called a pizza because it took that shape. He suggested ice cream, whipped cream or creme fraiche...we used 3 year old white cheddar. Amazing. :wub:

If you re-read the sequence of posts, you'll see that I added cream the first time and that was a disaster...the butter separated out. Then I received advice to add water and that worked just fine.

I actually did it a couple of years ago. I was almost a total caramel novice and yet it worked quite simply. Should add that the details are a bit fuzzy except that I had no trouble. Beginner's luck??? Found it. Go to "Caramel Troubleshooting", post #241 and following...

Ditto here I could mention that I am taking this class soon about making edible gifts from around the world and the Chikki is one of the items.

You must have a friend who has a grateful dog. No tough meat goes to waste in this household.

I am really looking forward to PanaCan's blog. It will be full of wonderful baked goods and foods which will make me drool with joy. Hooray for PanaCan!!!

Absolutely brilliant!!!

October 2009 for the above quote in response to my question about storage of toffee. What it doesn't make clear is the size of butter content which makes for shorter or longer storage. I just made some butter-crunch toffee: almond topped, dark Chocolate coated toffee with slivered almonds in it. DH wants to give a couple of 1/2 pound boxes to the workmen who are putting our foundation back where it belongs...as on the upright supports of our century farmhouse...and not fallen down. Horrible job, in the cold and rain too. Oh yes, it was a surprise. The recipe calls for: one pound of butter to 2 3/4 cups of sugar. Does this amount of butter mean that it will keep longer or shorter? I have four packaged boxes left. (You cannot keep this toffee unpacked or you are doomed.) (Well, I am, anyway). How long can it keep? If I also put it into an air-tight container? Is the Christmas season just TOO far away, as in say the second week of December? It can certainly be distributed right away, but I thought I would ask. Thanks.

Training dogs. Sorry

Everything looks so interesting and incredible. Oh my. :wub:

Your vegetarian photos made me salivate, just looking at them. :wub: I would love to try custard apple ice cream. Aha. Googled it and found it's like a cherimoya. We don't get them up in the far frozen north very often, but I do like them.

Wonderful blog, Percyn. So far, fascinating, full of new information and looking forward to seeing the photos of the food. We love Indian food but are not very familiar with much of it. It's so huge a topic.

Your slider tray looks brilliant, Lior.

Lots of fresh mint. You can't have it without lots of mind.

I was going to say tabbouleh, until I read Hassouni's post. Yumm. A good Fatoush. Can't beat it. But then I read Peter the Eater's post and thought right: ten best salads. That's it. I am a salad freak, always have been, always will be. I collect salad recipes.

If another Canuck can chime in, my favourite is cod, and then halibut. Sorry, iainpb, but I can't agree with you at all that pollock is either tasty or a substitute for cod. Perhaps in Australia it tastes? I would call Pollack basically tasteless, as in with no taste to it. Probably why they use it in pretend sea food mixes. As for 'fish and chips', here in East Central Ontario, we have lots of really good little fish and chips places. I've yet to eat decent fish and chips on our travels from Ontario to the Southwest USA. We've tried all the restaurants(?) in Moab, UT, and all have had atrocious fish and chips, even the pubs. But then we go there for the red rocks and the blue sky.

Not to mention the huge controversy over the role of fats. There are those who think that no-fat half & half is fine, because it has no fat. And no fat cream cheese. And these are healthy? Some would say so. Some would say not. Who gets to say? I have yet to see any Canada Food Rules that make sense. Can't speak for the USA.

My goodness! What sweet sin is this? What kind of chocolate bar? What kind of bread dough? What exactly are the dimensions of what we are looking at? I think I would like one. Yes, out of the oven, still warm. PanaCan, you are a wonder!

Splendid, Robert M.

The ornate building with the palm trees and horizontal gargoyles on the dome: Victoria Terminus Railway Station - Mumbai Found it through Google. One for the Gipper.

How embarrassing. I was so busy wondering how on earth that cathedral could be in Britain that I didn't notice the trees. I won't quit my day job and become a detective.

I've done a 'swirl' in ice cream with a knife with fruit pulps, but it wasn't for looks, just taste. DL gives a recipe for "Raspberry Swirl Ice Cream', but his directions won't get much further than our discussion, although he does say to layer the swirl mixture as you remove the ice cream from your ice cream maker. No instructions as to the final 'swirl' technique.

I am no expert on European cathedrals, but isn't that fairly ornate for Britain?

There are recipes for making ice cream or sorbet without an ice cream maker and you could use one of those. I've never done it. Then when the mixture is half-frozen, swirl in the syrup I would assume. I'm sure my answer is far too simple for what you have in mind, but it's what I would do.