Darienne

I might chop a few up and add them to the evening salad.

Bought an inexpensive oil mister from a local chain kitchen store. Couldn't get it to work after 4,000 pumps. Phoned and they said 'OK. Return it.' Then I got it to work last night after pumping it 6,000 times. Phoned and said...'it's OK. I got it to work.' Now I need it and it won't work. OK. Back it goes. My arm isn't made for this type of pumper mechanism. Who uses what kind of mister? Please. Don't break the bank. Thanks.

If I may be indulged enough to post a 'Husband and Wife Who Lunch'? Yesterday we did a sort of Grand GTA tour while getting our male pup's brace repaired in TO. First to Sweets Galore in Pickering for some cocoa butter bars to try tempering chocolate using Chef Eddy's method. Then over to Kitchen Stuff Plus for an oil mister, two very thin silicone spatulas...one for me and one for my friend...perfect for tall jars... and a couple of party tubs. The huge plastic tubs were only $6 and perfect for dog toys and for feeding our annual Dog Weekend gang. On to Lee Valley for one of their darling little mortar and pestles combos. The pestle completely fills the mortar opening. Meanwhile DH went to CTC for a heat lamp lightbulb for me to experiment with keeping sugar solutions in a liquid state longer. The brace was repaired and refurbished. Lunch was Chinese pastries from the Pacific Mall. One of the outside strips, Brothers Bakery. Oh so good. We did pig out on custard buns, sweet red bean buns and walnut cookies. Often Chinese pastries promise more than they deliver. These were delicious. I found the mall(s) too big to even contemplate, let alone explore, for a short visit. Then, finally, finally, my first visit to Longo's...one of the Markham ones. If only we had such a store near Peterpatch, I would be in 7th heaven. The produce was incredible. We'll go back on a day when we are not trying to do 3 dozen things. Bought 2 huge day old eggplants for only $1.49 for this weekend's Moussaka.

Finally got to Longo's at Kennedy & HWY7 today. Talk about wonderful. The produce fairly sang. Three kinds of mangoes. Sicilian eggplants...I had never seen a Sicilian eggplant. The fruits. Multi varieties of salt. Those wonderful little Longo sausages. The cheeses. And on and on. Didn't have enough time to even scratch the surface but will go back again for sure. If only...if only... but then we would have to live near a Metropolitan area from heck. Living on 98 acres in the middle of nowhere has really changed this girl from the apartments in Montreal.

I'm not sure if anyone suggested something in a slow cooker. I have to admit I have four of them (one gift and 3 second-hand) and have never used them for making anything. They are great for keeping things warm for large groups, especially soup, and also for candying whatever I candy.

But we are really talking about two different issues, in a way. What can you make at home which is cheaper than what you can buy in a supermarket...where the food isn't as tasty or as nutritious or as healthy? You can buy a pizza for just a couple of dollars at the supermarket when they are on sale. Can't beat the 'price'. But what are you getting? Can you tell me where you could find a store-bought pizza with radicchio, artichokes and buffalo mozzarella for a few dollars? You could buy one in an upscale pizzeria...I guess...but then it WOULD cost you a lot more than making it at home.

Lots of good and interesting replies. Add to them chocolate truffles and just about any other confection you could dream of making or eating. And also salad dressings. Never been able to figure out why folks would buy that awful supermarket stuff. Never found one I liked.

I NEED this recipe. Please.

Enstrom Copy-cat chocolate-coated toffee. Delicious. Gift packages to re-cement important relationships: vets, Laser Therapy staff, butcher, etc. Confectionery partner, Barbara, and I had a candy-making day. I also made Spiced Candied Nuts a la Szechwan variant. So good. So hot. The toffee was poured into 'Perfect Brownie' pans which have removable grids which you put down into the brownie batter to make perfectly uniform brownie squares. None of that nasty tiring cutting brownie cake into squares... But it worked well with the toffee.

Reporting back. The pans worked very well. Nothing stuck to them anywhere. The pieces are all the same size and the chocolate all stuck. Off to re-cement friendships tomorrow with gifts of chocolate-covered toffee.

Oh my and also with smoked salmon...

As far as I can see, we didn't mention nuts. Re-found a recipe for Candied Nuts with a Szechwan variant this morning. Found it on line here, near the bottom of the page. If you like hot pepper, Szechwan and Human food, etc, you will love theses.

Oh my, oh my. I have just come upon this recipe, which I found in my binder while searching for something else, for spiced candied nuts with a Szechwan variant. Made them. If you like hot stuff, Szechwan and Hunan food, pepper on just about everything, you will love them. :wub: but just found it online here. I know this is not where I originally found it!! But here it is, down almost at the bottom of the page. If you do try it, here's a couple of post-making hints. First to use a candy thermometer I had to go for a small pan, but then it was better to put the nuts into a large-bottomed pan and pour the syrup over them for the next step. The crystallizing and remelting before adding the spices et al.

Thanks for the excellent information and advice, Lisa. Really appreciate your taking the time to answer my questions. I haven't had a chance to get one of those bulbs yet, but the DH is into town tomorrow and I'll put it on the list.

Sounds good. I have to make quite a lot to feed the entire gang and I could try that. Maybe little flags to designate the particular liqueur used. Thanks.

Had the Piping Hot, Protein-Packed Portabello Pizza, posted by Anna N for lunch today. Worked quite well. Thanks, Anna.

And moreover, what food is it?

We've tried fish and chips in a number of places in the USA and found none of them satisfactory. Now this is starting at Indiana and heading west...hardly fish country in Utah. Long John Silver's is terrible. In Ontario, Canada, we have Joey's Only chain. It's decent. Not incredible. Crisp, not greasy. I like it.

Have not done so and am very glad that I live in an area where I can't get a long list of things I love to eat. Safer that way. If I want something yummy...I make it. But good luck to you. You say you are crazy. An interesting kind of crazy I think. And welcome to the list. Now driving out of one's way to get to certain food. This we have done.

Remove the "S" from the site search to get a few more ideas : http://www.tastespotting.com/search/lollipop/1 Thanks for your help, David

Dessert started with thawed extra frozen whipping cream and ended up as Creme Anglaise with Floating Islands with blackberries. The little meringues were so good. And with less sugar than I have seen in a recipe...but then I have little experience. Here's the dessert. Took a bite before I remembered the eG credo: First we photograph; then we eat.

The puddles, pepper and bread part I like. I always liked pepper (and salt) on my sour cream, cottage cheese and pumpernickel. We are talking some decades...many...ago when you could get good pumpernickel easily. Oh, I lived in Montreal then. I was an early pepper lover.

I saw the word 'cupcake' and thought...Kim Shook. All hail the Cupcake Cueen!!

Finally found the Perfect Brownie pan in our area, Canadian Tire. $20 each and that's on sale. (Sales in Canada are not what they are in the USA.) Bought two. One for me and one for confectionery partner, Barbara. Monday we make Enstrom copycat toffee and I'll report back how the pans work. Am returning the more expensive one bought from Hendricks the restaurant supply store. It's better quality, heavier, but has only 12 sections. The Perfect pan has 18 sections which is better for our purposes. Hmmm...wonder it marshmallows would work in those dividers...or whether I'd be left with one awful sticky mess. Of course I would oil them but...

We never drink before the yard arm is over the whatever it is supposed to be over. I'll put booze into it for the Dog Weekend. For the humans...not the dogs. What do you suggest? A cream liqueur? Grand Marnier? Chambord? I love Chambord. But then I love almost all liqueurs which aren't mint.