Darienne
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Posts posted by Darienne
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Lovely idea, but the first thing that hit me was...can you take all those items from the States to England?
We live in Canada and travel often to the States and there are just some foods which the border guards will confiscate.
You wouldn't want that to happen.
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Hooray for you Stuartlikesstrudel making your first, but NOT your last, ice cream and hooray for ice cream, and hooray for Paulraphael, my ice mentor.
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And another: Anita Chu. Field Guide to Canada: How to Identify and Make Virtually Every Candy Imaginable. Anita Chu aka PastryGirl. Great little book!
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I did read the literature, and as good as it sounds, it has too many disadvantages for people like me. Although the Northeast has a majority of homes with electric stoves, the device is useless for gas ones, barring some add-on solenoid gas valve. I use our oven a great deal of the time, in addition to long-simmering on the stove top. The concept is good enough for me to WANT it to work, but this is not the right approach. Too many situations when it becomes annoying or worse, and ends up being disconnected.
Ray
Interesting points, Ray. I did speak to the local distributor of the Stove Guard and he tells me the company is working on a gas version but that it will cost quite a bit more money.
Yes, the guard is going to cause some problems for some people, that's for sure, but in many cases, the potential for stove fires...which turn into house fires...far outweighs the inconveniences.
And you are so correct about the 'disconnect' factor. A friend of mine bought a whistling kettle because she had burned a non-whistling one and almost caused a kitchen fire. Then what did she do? Disconnected the whistle because it drove her crazy.
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It's not the timer. It's the motion sensor which senses that there is NO motion in the area.
We are buying one on Wednesday and I'll report back to this thread about it. Do look it up and read the literature on it. Very interesting and long overdue.
As for the sensor, it radiates to 10 feet away from where it is placed, but can be positioned so that dogs and small children don't have to count as motion makers. We have two big dogs...and they are not the problem leaving the stove on and walking away.
The default timer for no motion detected is one minute but it can be set to a much long time period. Then you can set it to override this 'motion/timer' setting and set the time for up to 99 minutes at which time it will turn off. This will not be useful for roasts...but...a kitchen not accidentally set on fire by a forgetful person is worth almost any amount of minor inconvenience. Hey! We don't cook many roasts...maybe one a year. Along with two turkeys perhaps. Helps to be virtual vegetarians.
Might also note that we live in the country in the middle of nowhere without city water. 20 minutes from the nearest fire-station which brings a filled pumper truck and over 1/2 hour from the police or ambulance. It's a price we willingly pay.
Sorry...I am starting to go on...
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Mine was a gift from my confectionery partner, Barbara, and she said she bought it in the States. I wonder if they are available in Canada somewhere???
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Has anyone ever heard of/ used this Stove Guard, an electronic timer/sensor which will turn off the stove burners when there is no one in the kitchen. They are designed for:
o Alzheimer's, absent-minded or easily-distracted.
o "Aging at Home" Seniors living independently.
o People with home offices who get called away from the kitchen while cooking.
o Parents with young children.
o Families with teenagers cooking after school unsupervised.
o Commuters who are rushed before going to work.
o Everyday busy people with good memories & hectic schedules.
They are well rated by Consumers...I have never seen them rated. Cost in Canadian $ - $395.00. Might be a good investment...
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Just looking in. My favorite spatula is a heavy duty, one-piece, flat yellow silicon by Trudeau.
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Fascinating reading, PrairieGirl. I do hope it all goes well. I emailed my Calgary friends and I trust they dropped in.
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This Canadian will second that remark. There is some bad stuff on the US one but there is worse stuff one the Canadian one. I can't understand why they have dumbed it down so much. I hardly ever watch it any more. We do have Chef Abroad however, with Michael Smith which is very interesting and informative. Plus, he seems to lack an ego which makes it even more of a pleasure to watch. Note to BBC Canada - we used to subscribe to your station so we could watch "The Restaurant" until, that is, you chose to stop carrying it half-way through the season. How to keep subscribers! Not.
Perhaps Michael Smith has no ego and is interesting and informative, but I find the endlessly 'clever' camera angles too distracting to watch him at all. The camera thingy is on his 7 pm & 7:30 pm show every night. I have never found his Chef Abroad program (or programme) because the channel has so little to offer regularly. Crab, crab, crab...
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sigh ... why doesn't stuff like this make it onto US tv?
You may be missing this particular show, but don't ever wish for what we get on the Canadian food channel. I've experienced both the American and the Canadian, and I'd pick the American every time. THAT'S how bad the Canadian is. Well, to me, anyway.
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that sounds like a wonderful idea! were the marshmallows homemade? how thick was your chocolate drink? and i love the idea of the raspberry syrup in it! mmmmmmmmmm
Lost my reply...darn. OK. Here goes again.
The chocolate drink was homemade. The syrup was from BC, a sort of high class DaVinci syrup.
The packaged hot chocolate mix was a brilliant concept with a dreadful execution. The 'chocolate' was awful. No one even tasted the commercial tiny marshmallows.
However, I have been sussing out this 'hot chocolate on a stick' concept and here are a few URL's with different recipes for that. I am just printing out the URLs because I am out of time today...
http://www.thekitchn.com/thekitchn/recipe-review/recipe-review-hot-chocolate-on-a-stick-101625
http://www.bigredkitchen.com/2009/10/how-to-make-hot-chocolate-pods.html
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Thursdays, 9:00 pm to be exact...I had to look it up. We don't get any tv schedules at home. Thanks, Tri2cook
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This hot chocolate product is probably known to everyone but me...
Yesterday went to confectionery partner's house and she served us little hot chocolate cups. Delicious. She made the hot drink directly from dark chocolate in a chocolatiere. We tried a local winery's raspberry syrup in it.
But the product she showed us was given to her son and consisted of a cellophane package inside of which were some dark chocolate callets, some milk chocolate cubes and some tiny marshmallows, complete with instructions on how to use in a cup of hot milk. This might be a lovely product to offer at your till. I am thinking of putting together a few packages for folks like the mail lady, etc.
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Way to go...you go, girl!!!!
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My friend replied that neither she nor her son, who cooks, know of any such store in Fort Collins.
Then she adds, tongue in cheek:
"Nothing as bad as a transplanted New Yorker. I know, I was one, and an obnoxious one at that!"
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My advice would be to grit your traveling teeth and drive into Denver. We just spent 6 months in Moab, UT. Now there's a wonderful place without any supplies to make anything. It was all by mail order. So 45 minutes doesn't seem too bad to me.
I do have a friend in Moab, who has a son in Fort Collins, so I could ask her if she knows of any baking supply places. I suspect not, although I did see on TV a couple of days ago that Fort Collins is one of the five best places in the US in terms of finding a new life, a new job, etc.
Good luck! You are so lucky to live in such a beautiful place.
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Very, very nice.
I was thinking about making something like that using two small symmetrical Christmas lollipop molds. Not so sophisticated, but it might work.
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Given Mari's use of the machine - I don't imagine that it has paid for itself in financial terms, but she loves the chocolate shots. Her cups are little expresso cups - so maybe an ounce and a half or so.
The machine is very costly - I've seen a used one for about $300.
I'm pretty sure she said hers cost about $800...or maybe that's just the one at Tomric. I guess I won't write to her after you supplied the information. Thanks.
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Wow. That $99.00 chocolate machine from BialettiShop might be an answer.
And I loved the chocolate sticks that Kerry posted.
I'll email the Ontario owner of the chocolate machine and ask her the actual capacity of the cups she uses and also how worth the money she finds her large machine. (She is Kerry's protege and a delight!)
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Friends and I took chocolate classes with a chocolatier who owned one of those wonderful chocolate shot machines. Here's a photo with the cups we drank from. We topped the chocolate with foamed skim milk and then I snitched some of the Boiron raspberry puree from her freezer and topped it with a fresh raspberry. Yummmm
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I still haven't made the third halvah recipe...just finished the halvah from Ilana.
But last night I had this hankering...melted a whack of chocolate and mixed into it some tahini and powered sugar. Into a container to cool and harden. Could be a truffle center. Could also be gone because we ate it all.
Possibilities... -
Thank you both for your replies.
I'm really surprised by the water/sugar ration in your formula Darieen, especially when compared to Tan's. Do you use your invert sugar for baking or candy making?
Sorry no reply from me. Didn't realize I was not signed on.
I use the invert sugar for candy making only.
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The craziest thing about T Poutine, though, is that their cheese curds DON'T MELT! My favorite poutine spot (Bubba's in Kingston, ON) would always have the cheese curds turn into melty deliciousness...for some reason they just won't melt at T Poutine. I wonder why that is?
As for the non-melting curds at T. Poutine's...I would say: don't ask. You really don't want to know.
Christmas Hampers
in Food Traditions & Culture
Posted
Oops.