Darienne

Sorry David and all, I will not be able to attend this year.

Peterborough. A local bulk food store, The Main Ingredient, carries Belcolade which Barbara and I use. He gets it from his rep obviously and I could probably ask him how you could find it where you are. You could PM me with your information. Etc. I know that Kerry Beal uses Belcolade and thinks highly of it. I agree. Also, when in Moab, I used Guittard chocolate which I had sent in from SLC. But then, you have to have everything sent in to Moab. I could not even buy lollipop sticks there.

You might try asking this question as a thread in the Ontario Cooking and Baking part of Regional Cuisine for a more useful answer than I can give you. Many eGulleters live in Toronto and know it well. I don't know Toronto well at all and the place I go to, Charlie's, I found because it's on Morningside across from Lee Valley, just north of the 401.

Got it! Kept wondering what I wanted to try in 2010. And then Simonne posted her wonderful Durian recipe and I remembered that more than anything I wanted to taste a Durian. We can get only frozen puree here...that's when our little Asian store gets it in...but that's my goal for the year! DURIAN...now if I could only smell one, just to have done it.

Dear Kajikit, My heart goes out to you and I hope your hand mends quickly. I have a different problem. Both my hands work about as well as they have for a long time, but I can't stand for very long. Now my DH is a good cook. But besides doing a large portion of the cooking (which is wondeful), he is acting as a sous-chef especially for the Chinese food. Maybe this is something your husband could do without cooking anything. I have typed many of our recipes in a fashion that Ed can follow for his part of the work. Bowl #1 contains:.....; bowl # 2 contains: and so on. He gets the stuff out of the cupboards and lines them up. He opens cans, washes, rinses, and chops vegetables and meats. He adds things by the 1/2 cup or teaspoonful or whatever is called for into the designated bowls. He stands there and fries the ground pork. He fries the green beans. He cuts the roasts. Everything but cook it. And all the bowls are lined up for my use. It has worked very well. I'll add a photo of one page of recipes.

Yep, metric, US ounces and percentage are given for all recipes. I use the metric, myself. There are NO metric/Celcius measurements in Greweling's new book. Chocolates & Confections at Home. Greweling DOES use Celcius/ Metric/ American/percentages in his other book Chocolates and Confections:formula, theory, and technique for the artisan confectioner. He includes a page of justification for using both metric and US measurements on p.x

Personal taste cannot really be measured can it? It appears to be a huge company with a terrific output, but I found quite a lot of the presentations not to my liking. But then I too have strong likes and dislikes. Perhaps you are the only one who has tasted their confections. I wonder if they are a new company? I'll go back and look. ps. Should add that I do not like milk chocolate and never have.

Good going! You won't have any trouble buying the burnt syrup in TO. There are so many WI stores around. I got mine in Scarborough.

Well, what did the chocolates taste like to you? They certainly have a huge selection for sale and lots of catalogs, etc, not to mention an outlet in Dubai. But are they any good?

It all sounds really good Heather. Let us know how they turn out. Phoenikia....how did your cakes turn out? I'm going to make my cakes...someday...I just don't know when, but I'll post it for sure.

Sounds good. Make sure the spinach is in...and maybe leave the dill out. Dill is not a family favorite. Thanks again.

Did you check the expiration date? It is a Sobey product which means a reputable brand in Canada, but it has no expiration date on it. Our Canadian laws lag far behind your American ones and we have all kinds of exceptions to every rule you have to live with. It was being sold off because the holidays were over and presumably no one is entertaining after NYE for a while....like buying Christmas wrapping paper in January as the stores try to clear the shelves. I guess. The pizza topping sounds good too.Another way to 'cook' the fish.

Pasta and lox in a creamed sauce it is! Tomorrow's lunch. Thanks, guys.

The pasta dish sounds like a winner!

Got two packages....

You are a better man than I, David A. Goldfarb

The salmon is currently frozen, sliced, in a 350 gram package and it is lox, rather than the chunk. DH came by and I asked him why he doesn't like smoked salmon. He says because he doesn't like raw fish. All explanations from me make no difference. He has never even tasted lox it turns out. He says he'll fry his portion. I still think I'll cut it up and make something with it. As long as it's 'cooked', he'll probably eat it. Problem is, we can't even buy decent bagels where we live... My Mother's folks were Jewish Poles so of course I love lox, and Ed comes from an RC family and really doesn't like fish at all which he was forced to eat every Friday as a kid. Strange beasts, aren't we?

Thanks for the recipes and advice so far. Gifted Gourmet, there will be something on your huge list I can use for sure. Jaz: Thanks. Ed hates fish soup. I don't know why. ElsieD.: Maybe a salmon mousse would work. I could try it. Please and thanks. My Mother used to make a salmon souffle which Ed would eat. Not happily, but he would eat it. Ed's main idea of eating fish is deep fried battered fish with french fries. He's very accepting of anything 'new', but like many of us, he likes the stuff he likes the way he likes it or not at all. Remember, he brings me coffee in bed EVERY morning. :wub:

Hi Ilana, I actually bought some rice paper yesterday. Such a co-incidence. It has not been possible to make anything lately, but I am going to contact my partner and ask her to set our next candy date. Thanks.

I know this sounds ridiculous. My DH bought me two 350 gram packages of smoked salmon yesterday because it was reduced by 75% for some unknown reason and he knows I love it. He doesn't like it. He does like regular salmon a lot and we eat salmon steaks/filets with lime regularly. What on earth am I to do with the smoked salmon except eat a lot of bagels and cream cheese over the next few weeks? (Sorry. Please do not suggest guests or a party. It is not possible at this point in our lives.) Thanks.

Picture be darned! How about a slice!!!!

Adding a tad of cayenne gives a nice nip to the RC treats!

This is not my bailiwick, but it occurs to me that Mexican spiced almonds are always a big success. So little work...no peeling even...and such a good return. Good luck

NYE I just went to bed early with a hot toddy and tried to live through whatever was attempting to do me in. However...I would really like that recipe for 'those meatballs'. Something is pulling me towards them. And truth be told, I have never used my large cooker except for candying fruits. Thanks. Ms Kim

Many of the dishes that I make and never buy came from my upbringing, what my Mother made and bought and didn't buy. I didn't even know that you could buy salad dressings...I never 'saw' them in the store. Why anyone would buy Thousand Island dressing was beyond me. And I made hummus and tabbouleh before it was available in any store where I lived. I've never tasted either commercially yet. As for biscuits...that's another story. My Mother always made biscuits from Bisquick. Hockey pucks. One day, after being married a year or two, I found myself one day out of Bisquick. That's when I discovered that you COULD make biscuits from scratch yourself. I became a crazy biscuit lady, known far and wide for my wonderful biscuits.