Darienne

Anything that combine all those ingredients has got to be excellent. Thanks.

Sounds fabulous!!!

My pie-making skills are very tiny. This Christmas past, inspired by a photo in RLB's Pie and Pastry Bible, I made the Christmas Cranberry Galette. Mine was very delicious, but looked a little askew. My favorite pie though that I make at the drop of a hat is from an old Culinary Arts Institute cookbook from 1982, Cooking with Cheese. It's a lemon cheese pie which calls for only 1 egg and 9 oz of cream cheese and still tastes wonderfully tangy and rich. I add a bittersweet ganache on top...not in the recipe...and it's a delight. My friend, Mel, makes the best Jamaican meat pie in the world with a curried pastry crust is making us one immediately because we kept their two dogs all weekend...allergic son problems. The curried crust is my favorite part.

Hi Kerry, Just found your thread. (Dog Weekend, you know.) This is so terrific. Can't wait to tell my confectionery chums, Barbara and Mary. And maybe we'll be your first students in your new lab!!!

Wonderful!!!

As for the sweetness, I regularly cut back on the sugar amount suggested. And truthfully, I don't enjoy milk chocolate at all. Let me know how the Orange Szechwan turns out.

Shipping to Canada...ah, there's the rub. The cost of shipping to Canada often makes me blanche!

I have some "super" super magnets that will hold anything to anything steel or iron. I bought them at the feed store and they are called "cow" magnets. The purpose is to be fed to a cow so the magnet will settle into her first stomach and attract and hold any bits of metal that she may ingest, such as nails, pieces of wire fencing, etc., and thus protect the rumen. They are incredibly strong - the one I use on the pantry fridge will hold a thick stack of papers. The only place on the kitchen fridge that will take a magnet is on the side. You should be able to find them at your local feed store - I usually get the "ceramic" ones but do have a couple of the alnico round ones. cow magnets ← I love the concept. Thanks for sharing it. Perhaps the cow magnets are the same as the earth magnets from Lee Valley. I love that they are knobs and so I can handle them. I also use them in the vehicles. Affix a metal disc to the dash somewhere and then I can hang up the 'In Town' list, or the maps and suchlike when we are traveling.

Hi stuartlikesstrudel, The whole field of 'cooking' is quite new to me after a lifetime of avoiding as much of it as possible and so the descriptive part is new too. I like that word 'complex' and I think it does apply to this ice cream. First it tastes like 'this' and then it finishes up like 'that' after passing through another phase of the 'other'. I've wondered just what others have meant when they spoke of say, chocolate, having a complex taste. Thank you. This ice cream is probably one of the most amazing food items I have ever made. But then both the DH and I love Szechwan and eat it constantly...part of my new cooking life. He helps with the mises and I do the cooking. I am intending to try this flavor combination in a ganache soon.

Hi tsquare, I've really only tasted my raspberry-coconut gelato so I can't give you a full report. However, the doggy crowd starts to descend upon us today for the weekend...weekend?...and I'll get back about this ice cream after the weekend.

Why, why, why did you have to post about those? I was hoping to leave Winnipeg without spending my usual fortune at Lee Valley, but now I'm going to have to pick up some of those pourers! And you can always find more to buy there (hence spending a fortune.). Curses on you andiesenji! But thanks! ← That makes two of us about to buy them!!!!!!!

My Lee Valley catalogs are out of date. Barbara, confectionery partner, stops by every time she goes to Toronto and picks up stuff on behalf of herself and friends. (Just phoned, am getting new catalogs, the pourers are in them. I'm gonna get me some.) I've been looking at their mandoline for a long time now...yearning... A couple of really neat things that I do have: super magnets for the fridge. They are knobs so you can pick them up and they hold really well and I often fasten my recipe to my stove hood or somewhere nearby to have it on hand while cooking. Another one that those with arthritis especially might consider buying...I couldn't live without mine... the Lee Valley Jar Opener. Like magic. I have gifted many with this one. Also my knife blade guards. We travel a lot and the knife guards are invaluable. No, I don't work for them or get discounts for touting their wares. Thank you Andie so much for showing me those pourers and getting me back into new catalogs.)

OK. I still don't have a decent pepper mill and I don't have a decent mandoline. I wonder if Unicorn is available in Canada...or is it just online?

Thank you judiu, Learned a few things. HTH means hope this helps. Found a Marzetti's cole slaw copycat recipe...never heard of Marzetti. (live in deepest, coldest Canada). Sounds like a plan.

Just made the most incredible ice cream Found it on line from Cathe Olson. Would love to get her new book: Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love. It's her Blackberry Ice Cream but I made it with fresh frozen raspberries instead. The other ingredients are coconut milk and sugar or agave. I used sugar. Of course, I used the usual bits learned at the feet of Paul: pinch of salt, substitution of a quantity of light corn syrup, etc. I think I've died and gone to heaven. (Yes, I am the same person who has never really cared for ice cream at all...but REBORN thanks to homemade ice creams and gelatos.

Hi Jossa, Wow! Sounds like a lovely dessert. a) we live in Ontario and if Limoncello has alcohol in it, you won't get it in a supermarket. Friends in Utah were making Limoncello from lemons and vodka as we were leaving in May. b) the cost of mascapone puts it out of my snack bracket unless I make my own c) wouldn't know where to find creme fraiche in our small nearby city. Again I could make my own and have done so d) ditto for the cake...except that I have never made one e) root canal work yesterday on top of everything else going on precludes making this cake for the weekend. HOWEVER! I will make it one of these days and thank you so much for sending it. A close friend has a birthday at the end of August and this sounds like a wonderful surprise cake for her.

Oh my! I would like . Alas I have no limoncello. Can you suggest a substitute?

(The ice cream sandwiches went to the kids down the road this morning) This morning I finished the Orange-Szechwan Pepper ice cream. Third time I have made it. Love it when I get to redo something and get it right. Except this one has been right from the start. The joys of discovering cooking late in life... While packing it into the container for storage until the weekend, I, of course, took a little taste. Hmmm... where was the pepper? First taste. Orange but no pepper. Lasts about 2 split seconds. Wham! The pepper hits. Love it. I can hardly wait to see the looks on the faces of my guests when they try it and wonder...for about two split seconds...where the Szechwan part is. Next. Redo the vanilla and then some raspberry gelato.

I bought two of those blades in the fall, one for me and one for a friend. But because life took one of those strange turns, I haven't used my Cuisinart in months. I am really looking forward to trying it. Marshmallows...I need to make some marshmallows.

Citrus zests make life worth living. I can think of few recipes which aren't improved by the addition of orange zest. Well, I exaggerate as usual. No doubt you all have one already, but I didn't have a proper stainless-steel rasp and zester holder until recently and I used it for the first time last night making DL's Orange-Szechwan Pepper Ice Cream. It was a dream come true. I was so excited with no one to tell. Never, never again to fight with the box grater. So I thought I would share it with a few thousand of my closest friends. What's your favorite new kitchen toy?

Hummus is a main stay in our family. Also salmon salad. The drawbacks with both is that you can only pack them into a tortilla at the last minute or you get the major sop factor. Although, I pack salmon salad into a sour cream type container and then top it up with shredded lettuce. Love it.

Thank you jgm. It sounds pretty good. You know, it just hit me. All the salads I am planning to make or have made are in a certain mode, vegetable and dressing with vinegar/ lemon juice/ etc. Does anyone have a rice salad that incorporates fruit in some way? Little orange pieces, walnuts, sweeter dressing (but not too sweet)? Thanks.

Had already found your excellent recipe, but wanted something without the 'bean' factor, seeing as I have already made this mammoth bean salad. Thanks for the help.

Sounds like a possibility. Thanks.

Much searching later...it's no longer on her website as far as I can see and it's not on google either. Thanks for trying.