Darienne

When I first joined eG, I asked about this recipe...but this is much later and here goes again. A tomato and cheese souffle my Mother used to make called Beaver Pudding. It might have been a family name for it...

Thanks Andie and Calypso for the information. I have bookmarked the website in my 'Mexican Cooking' folder. I began the process to register for RSS feed and gave up on page three or so of the requirements. I just don't understand the directions after a while and seeing as I have no 16 year lads in my life, I'll just give up and do it in a more manual fashion. There are a number of other blogs which I follow this way by bookmark. Thanks again.

For those who have never seen the inside of a Dragon Fruit:

Took a quick look at MexConnect and it looks good too. Now may be the time when I figure out how to get RSS feed. I see there is an explanation of how to do it.

Thanks Kalypso. I had a couple already and have added some of the others.

Will do. I mean it. I have Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum. It no doubt has some Ethiopian recipes in it...but no meat. And exactly two bread recipes. Thanks, Doodad. ps. I think you should PM me some specific sites to go to. Wouldn't want me to pick the wrong recipe, would you? pps. Do you use Teff in your injera?

My Trudeau silicone spatulas. I love 'em .

An 'tongue-in-cheek' look at processed food. The Apocalypse cometh...

My cookbooks tell the tale: Mexican, Indian, Sichuan, Middle Eastern. Pulled pork gets a entry of its own. Never had it before last summer. Have had Thai only twice and Japanese only once. And Vietnamese never. I've never had Ethiopian food, but I suspect that I would love it. I like Mexican best; DH likes Sichuan best.

My Mother made Pineapple Upside Down Cake. I don't remember any other cake.

If you are really lazy, and I often am, you can buy the wood ear mushrooms already sliced into thin strips. No looking out for woody bases then. I like the Lotus nuts. Put them into soups.

Along with the wood ears, I used daily lilies in Hot & Sour Soup (and a lot of other ingredients too!)

Just cut it open and ate some. Is it an acquired taste? Sort of astringent. Lots of seeds. Not sweet. Tell me about tamarillos and why people love them. Thanks.

Wasn't quite sure whether to put this request in the internet section or in the Mexican cooking section. Tell me your favorite Mexican and Hispanic cooking blogs, please.

That is THE most amazing fruit bearing tree, Andie. Mind blowing. Yesterday in the Superstore (Peterborough, ON, Loblaws) I saw for the first time a whole counter full of exotic fruit. Bought them all: paid enough. I see that the earlier photos of the dragon fruit are no longer available in this thread so here goes. Delicious. Also bought a guava, two different kinds of passionfruit, two tamarinds,and a tamarillo and a granadilla. Great fun! I really want to taste a Durian.

The topic doesn't rule out oranges which you don't eat straight from the hand. Seville oranges, which are soon to appear in Peterborough...I have the produce manager's word...which make superb marmalade. And Kalamansi/Calamansi/Kalamondon/Caladmondon oranges which many people grow simply as ornamentals, also make great marmalade. A friend has two fruit bearing trees, and now I have two seedlings, two years planted, which are about 20" tall. My children will be able to harvest the fruit I think.

Anyone else have any favorite picadillo recipes? Originally I had no idea of how many varieties there are. I think I'll try the Bayless Empanadas recipe posted by C. Sapidus, but with the picadillo which I have already made. I'll try the Bayless picadillo recipe next time with the pork only.

Let the marmalade making begin!!! Second thought: why would Guelph get their Seville oranges before Peterborough????

Sobey's in Peterborough has been carrying Poblanos, mislabeled as 'hot peppers' for a while now. Smallish. Really smallish. Imagine my surprise today when I went to get some more poblanos, hoping that Sobey's still had them and was met with these giant beauties: 7 1/4" long

The Superstore (Loblaws) manager says the Seville oranges are late and will be in any day now. Peterborough, that is.

Thank you Jane. What is an RI egg? Nothing on Google.

Any sorts of equipment, etc, that might be in order to bring: apron, dippers, spatulas, thermometers, containers to take stuff home ???? ...I don't know... I bought a tiny truffle ganache scooper from you last year and never used it. Could bring that and try it out finally. Should we be bringing anything pre-made for sharing and tasting? Thanks. If I get loose in Tomric, I'll buy one of those plaquette mats for sure. And I would LOVE to have a set of caramel rulers too. $$$$

Thought we'd leave the dogs in the car.

Our local library has Pig. If I had the extra cash...

Question: what about non-hotel conference folk? We have two dogs with our family and will have to find a dog-friendly motel somewhere nearby. Is there special dispensation for us? Not quite sure what the question is - dispensation for which part? Sorry. Can non-hotel folk join in at the hotel courtesy room?