Darienne

Interesting stuff. Thanks, EN

Lovely victory. Photos, please!!!

Thanks Elsie. I'll pop them in the slow cooker and let 'em go on low all night. Normally you don't have to put water in a slow cooker...I wonder if I should add the water or no?

Thanks all. Canada is a food television wasteland for the most part I fear.

The ingredient list: pork, water, salt, sodium erythorbate, dextrose, sodium nitrate, sodium bicarbonate. So...DH did the shopping tout seule this morning and bought two of these things: cottage rolls. Neither of us has ever cooked one nor eaten one nor nothing nohow, and the information online is not to satisfactory. What do I do with it? It's been brined, yes? Ed wants me to do it overnight in the slow cooker. Good idea? Yes? No? It's meat so I don't thing they'll take it back. Help, please.

It's only 9:30 am where I live and already I feel a certain exhaustion simply from reading about all the great dishes you made yesterday. Surely you don't work at that pace all the time??? Or maybe you are a Kerry Beal clone. That woman is indefatigable. And you are too it seems. I think I'll go and have a little lie down...

Good one, James.

Good point. Thanks for the input, gfweb.

The cake looks lovely, Robin. Chocolate, pecans, espresso...all good things. And the chocolate is "GOOD" chocolate. Because friends know I work with chocolate, they often give me chocolate for presents...and then I give that 'chocolate' to someone who doesn't care. I invariably make my own birthday cake and last year our 50th wedding anniversary cake too. As you say, I get something I like that way. I wonder how many others make their own birthday cakes???

Interesting...normally we have always had to clean our coffee makers more often that we have so far with this new one. Twice since Christmas is quite a record. Maybe it's because it's new and maybe it's because of the filter. I'll see if I can get them locally. Thanks for your reply.

Now why didn't I think of that? Thank you muchly. I have watched some videos from time to time, but never thought of making a determined effort to look at one for each thing I wanted to know. Of course!. Thanks again. ps. Strangely enough I cannot seem to watch any of the US Food Network videos.

Our daughter gave us a Cuisinart coffee maker DCC-120 for Christmas and it came with a little filter doohickey. We have unfiltered, untreated, hard lime water to drink straight from our well...the rest of our water is salt treated or we'd be cleaning and replacing everything constantly, but to drink we have the real stuff. Needless to say, the little filter bit the dust quite early. Is it worth trying to find replacements? Order on line? Fuggadaboutit? Your take? (Right. We are fussy about HOW STRONG we make our coffee, and not about what it's made in. Right. Completely unsophisticated. )

Thanks Linda. Could you please tell me the Boston day & time? We have a new satellite provider and I still don't know the stations we get for PBS...arrghhh...but I'll go now and try to figure out where it comes from. Our provider provided about 5 different PBS stations...but we don't get them. And we haven't worked out our so-called favorites list...are there any favorites to have on television anymore?. I'll get back if I can figure it out. Thanks. ps. Don't bother, Linda. Apparently, for some reason which I'll never fathom, we, living in east central Ontario...that is, east of Toronto even...get our PBS from Seattle. I'll try the Seattle listings next. pps. No luck. Rats.

So a friend told me she had found a Mexican cooking show on the Food Network (Canada) and I thought. Oh boy! Just what I need. So I watched it. Marcela Valladolid. And boy was it awful. Meatloaf a la Mexican. This dish and that dish with a dash of "Mexican" spices or ingredients. But then the subtitle was: "A spin on American Classics". I didn't look at that part of the title obviously. Are there any useful Mexican/Hispanic/Latino type cooking shows on television either in the USA (which no doubt we Canucks cannot get) or in Canada? Right. Thanks.

Wonderful Kim...think of how frustrated a baker you would be if you didn't have a workplace to go to????

The salsa verde which you love...is it from Bayless' book? Or is it an old favorite of yours? Your own version of a recipe? Someone else's recipe?

Excellent point, Jaymes. Hey! If RLB can use a bread machine, I can use a crock-pot for sure.

My DH, Ed, did not like the lemon ice cream either. Made with only half & half and not much else except lemon juice & sugar, Ed complained noted that it tasted like sherbet. Ed is not a sherbet kind of guy. I can't see any reason why you can't use golden syrup in this recipe if that's what you are asking. It's only used as a doctor and you use only a little bit. No, if I understand correctly and you are asking about a doctor in this Tiramisu Ice Cream recipe, I would say don't use it. The recipe calls for so much liqueur that you don't need one. Your ice cream could turn out just too soft. Do get back on this. Thanks.

I am very disappointed to discover that The Sunset Cookbookcosts $32.00 on Amazon.ca (the Canadian end of the business). Also, exactly what is so 'western USA' about it? Does it have Tex/SoCal/Mex recipes in it?

Oops. That was the other thing I changed. I used a wing and a prayer and a crock-pot. Sorry.

Well, as usual I forgot the photo until I was part way through eating...not that it would have looked any different from the start. The potatoes are a recipe from one of those Southwestern MOR cookbooks which is neither here nor there, with changes of course. We both love it. I loved the meat and sauce. DH liked it, but at this point is rather more fond of commercial BBQ sauces /aka SUGAR. I might try melting some brown sugar and adding it to the leftover sauce and see if he prefers it. Pas moi. ps. Added a ton of brown sugar and some molasses. He likes it! What can I say? He was raised on sugar pie.

The Puerco Pibil marinated for about 5 hours in the fridge and then cooked in a slow cooker overnight. I just tasted it. OMIGAWD! :wub: I swear I have never tasted anything so enchanting, so good, so delicious. I am in Pibil Heaven. I'll try to get a photo of the lunch plate (although I am neither photographer or plating chef).

The recipe is in post #4, just above.

Lucky you. Well as it happens, I do have the beginnings of a calamondon bush...it's now 22" tall and if I live another 25 years it will probably have some oranges on it. Yes, I do have a second one, not quite so tall. They came from sprouting seeds from a friend's trees. There are just so many recipes for each dish that I find it overwhelming with each new dish. I wish I could find someone to take me in hand and teach me the basics of what I want to know. Thanks for all your help, Jaymes.

Hoo Boy! Some smashingly good Mexican dishes I hope!