Darienne

Thanks Geoff, Obviously a trip to Kensington market is in the future.

Excellent little video. Very clear. Thanks.

Boy have we had some goodies lately. Here's one I've done...AND MORE THAN ONCE. Take the container out of the breadmaker to put in the ingredients and then dump the ingredients straight into the machine. What a mess!

Thanks for the good laughs. :laugh:

Thanks for the info. Rest assured, we would never burn artificial wood...I was just quoting from the brochure. We have downed trees and branches enough every year for a dozen chimineas. And you probably don't like to sit outside in the dead of winter, drinking a cup of coffee.

I actually do bury the occasional item. DH never throws anything away...not even a teaspoonful of leftover soup and of course, no one ever returns to eat the stuff. So I go through the fridge and bury all the evidence.

Thanks Phoenikia for all the help. And thanks to all the others for help also. I've been to a Longo's only twice and found only Cubanelles...but then the two different Longo's had different produce also...but the two visits were a month apart. But then I've been told that the various Longo's carry different items according to their locations. I'll phone Whole Foods...and the others...to find out what I can get. There really are quite a number of eGulleters living in the lower part of Ontario.

Sugar and corn syrup: hard candy (true it would be better with a flavor, but I did make some a couple of weeks ago to test a new mold of a Boston Terrier and the neighbor kids were happy enough)

Gotcha. Or beginning to 'getcha'. Haven't read the intro to Rick Bayless...which I now own thanks to our local 'Gently Read Books' store. But I have now downloaded a chile chart and see what you are talking about. I guess I am wishing we could easily get Poblanos or Anaheims. I love Chile Rellenos and not even most of the restaurants have them on their menu hereabouts. One local store once had a case of canned mild chiles...can't recall which one...but one you could use for Rellenos...and we bought the entire stock. Never saw them again. It's a whole new area of learning for me. And I do LOVE Mexican and Tex/Mex food both. (Years of traveling in the Southwest.) Thanks for the information. I shall now sit down with Mr. Bayless and do some serious reading.

According to the chiminea pamphlet, we are to burn untreated wood or artificial logs only. And we do have lots of downed branches and trees every year. Hmmm...a pot of something on the grid. I can see this will be for 'fun' only. Thanks Heidi

I think I can get dried chiles here. It's the fresh ones I want. Finding Poblanos once in a blue moon is not too much use. Thanks for the offer of help. I think we may just grit our collective teeth and go to Toronto.

Well........you are no doubt correct. I just thought I'd float it by. I personally don't even cook on the B-B-Q. Not my thing. As far as I'm concerned it's a guy thing. Silly, I know, but that's how I feel. Our youngest is a total barbecue knowledgeable cook and even gives advice to his old man. But thanks for the tips.

Will do. Thanks.

Thanks Geoff. To get it straight: The fresh chiles you mention are available at the El Salvadorean places in Kensington, and also some Mexican-type cheeses. What is the K-W area of Ontario???

If I understand you correctly, there is a Mexican grocery that carries fresh poblanos. I have friends in Ottawa who come here regularly. Do give me the name and address and I can get poblanos that way. Thanks.

I know nothing about this controversy. Went to the gold standard: Snopes and it appears that much, if not all, of the negative issues attributed to Canola are incorrect. Maybe others will check this out more carefully. http://www.snopes.com/medical/toxins/canola.asp

Finally bought one of the things...wanted one for years...sit outside when it's cold, in front of a little wood fire, a cup of something hot...preferably spiked... So, our comes with a cooking grid which swings into and out of the fire area. Besides marshmallows, which would make an awful mess and I don't like them cooked anyway, what on earth can I cook over a wood fire? Or if the hot drink as far as we should go? (You wouldn't believe the pre- and pro-scriptions for using this little furnace in the countryside. But still, a fire in the country without a source of water is a terrible thing.)

Mexican cooking is my latest obsession and am I having fun! Now planned is a Mexican feast for the Dog Weekend folks at the end of August with much practice beforehand. From a couple of the eG Mexican cooking threads I have compiled a list of ingredients needed for the most modest of Mexican or even Tex/Mex cooking. I'll list some of them and then ask, where O where in Ontario...I'll even go right into Toronto...can I find them? (I am keeping in mind that I'll be able to pick some up in Ann Arbor in early August if the good lord is willin' and the crick don't rise and I can actually make it to the Heartland Gathering. A visit to a Mexican market is part of the festivities. Plus, friends are coming from NJ at the end of August and can bring stuff. There is no doubt a Mexican market in NJ...although I still have to ask.) Fresh chiles: anjo, pasilla, poblano, arbol, cascabel, etc, etc. Cajeta Cheeses achiote/anatto piloncillo canela vanilla Mostly it's the chiles and cheeses... I think I can get some dried chiles in Peterpatch even.

If I can get up on my 'Stove Guard' soapbox for a minute. It is amazing the lack of advertising or credit, of any kind, that this product is receiving. True to its tremendous credit, Consumer Reports did a write up in the last year or so...that's how we found it. (No, I don't work for either company) Many older persons could remain in their houses with such a device. I have passed on the word to a number of admin folks in our senior sector...no idea of any results. If I were younger and still wanting to be in business, I would take on a distributor for certain. Also to their credit, the Americans are typically picking up on this item much faster than the Canadians. Must warn you that it DOES have some drawbacks which have been discussed here in an earlier topic. Although you can set the timer part of the unit to up to 99 minutes (if I recall correctly...we have never used that aspect of it), you can also disarm the unit for long term cooking, like roasts...or just plain old cooking on the stove top when you are in and out of the room. Ed is not allowed to do that unless he tells me. So, if you disarm it...as someone pointed out in the earlier thread...what's to make you rearm it? Good question. Answer: NOTHING. So it still needs someone with a 'memory'. Good luck.

Thanks for all the information. I was looking for Horlicks and found it.

There is a device on the market now called the Stove Guard. You can set it for a number of minutes and then it will shut off...however it will shut off the entire stove and oven. It can work by time and by sensor. It is a very good safety device for the senior mind, forgetful people, institutions, etc. You can buy one for regular electric and glass top stoves and they are working on one for gas ranges. Made in Saskatchewan. http://stoveguard.ca/ My DH, while wonderful in so many ways, has the mind of the proverbial sieve and it has saved our bacon, both literally and figuratively many times already.

No, no...I did not make myself clear. Yes, the ingredient list is there, and I did find it, but where are the instructions? Especially for the one with gelatin.

You could be right, Ruth, but we have always eaten in the Moab Diner which is about as regular folks as you can get and nope, no Utah Scones. I'll email my various friends and see what I come up with. I did look up some recipes. OMG, there is NOTHING like fried dough!!! Thanks, Ruth. Next time...

I'm stunned! Utah scones? Never even heard of them and we have been going to Utah once a year (almost) for years now. Moab. No one ever told me about Utah scones. Maybe they don't sell them in Moab. Yes, tell.

Kim, you are definitely the cupcake queen. I love the 'junky' cupcakes.