Darienne

Orville's for us with no problems. Ed makes popcorn at least twice a week.

I'm listening.....

Thanks Mitch.

And if I'd been asked...I would have recommended the Snowdon Deli. It's where Ed and I used to go. Just down the street from the Main Florist. My Grandmother started the store many many decades ago on the Main (St. Laurence). As for the St. Viateur bagels...I agree with you. We bought ours on Decarie, near the Snowden Deli.

Husband Ed and I meet every morning to discuss the day's agenda. On my "Food" paper, I keep a running list (messy) of vegetable and fruit items on hand, just so that this kind of thing does not occur. And it's worked out very well.

I can't say that I never will again... Last night Ed made me what we call a Road's End Coffee. And it's made in the blender. However, apparently whoever washed and put away the blender last time...months ago I think...did not fasten the apparatus together properly and 12 ounces of hot coffee, chocolate drink mix, vodka and PJ (Panama Jack, a fortified wine which is a creme liqueur) splashed all over one end of the kitchen. Not conducive to good times... Then this morning there was no freshly brewed coffee. Oh dear, the coffee pot had finally died. Apparently not. I forgot to put water into it. Doesn't work well without coffee. Of course, none of this was helped by the stupid argument we had next......

YES!!!

Well put, sir.

You are not alone in this one, @kayb.

I had no idea of what I was asking with my question. Asking on a gourmet cooking forum, I should have known better. I don't know what our son intends to grill. I don't know what kind of hibachi he is bringing. I suspect it will be fairly small. He barbecues a lot at home, but uses propane only. He simply asked could we buy some charcoal and I thought...what kind of charcoal do I buy? Heidih had it correctly...just a small grill with regular grocery store type charcoal. I just had no idea what sorts of charcoal were to be bought in grocery stores. Thanks for all your trouble. You and all the others who answered this question.

Welcome to eGullet, Anu. Glad to have you aboard.

Bingo. Thanks.

Our son arrives soon bringing with him a new hibachi. He's never cooked on a hibachi before. We've never done it either. He's asked that we buy the charcoal. But the question is: what kind of charcoal should we buy? Thanks.

What am I missing here? How do 3 saucepans with lids make up 9 pieces?

The biggest problem in my kitchen is that it was designed in the days when I still loathed cooking and basically did the bare minimum. There was no designated kitchen on the farm when we moved in and the kitchen took part of the apiary which was there. Yes, it was quite the unusual place we moved into. Friggin' unbelievable it was. I had no idea that one day my tiny culinary world would explode and suddenly I'd have nowhere to put everything which I now need. So my kitchen 'stuff' is also in a cabinet in one of the master bedroom closets, in a cabinet in the 'outer' hallway, a cabinet in the garage, a two cabinets in the dining room, shelves on either side of the stairwell into the cellar and on shelves in the cellar (It's not a basement...it's a cellar) Oh, there's none in the bathroom, den or the living room. Nor upstairs. I do have my standards, you know. Plus I share the cooking with Ed. And he knows where nothing goes and can be counted on to put it there. I can't complain...he does more than his share of cooking now.

I must be remembering incorrectly...but I thought you had a very small kitchen with little storage space...

I cannot imagine where you keep all those pots and pans. Are they all available for immediate use if you want them? Do you have a kitchen with huge storage in it? I'm floored by the count!

Ed brought home a package of Primavera Select, grown in California, and honestly...they are beautiful looking and absolutely tasteless. Why? Are there cherries out there which taste good besides the Ranier variety from Washington state and the northwest?

I've stumbled upon what seems to be an excellent website for gluten-free cooking and baking, Foolproof Living. It also often works with unrefined sugars. To me, gluten-free cooking is not a problem...it's the baking end of it that I am not at home with. However, this website has many recipes which I've already tried and found quite tasty.

I've made enchilada 'casseroles' for a good number of years now and am always pleased with them. They are not 'pure'...but then, neither am I. Of course, I always use a chile verde...recipe given to me years ago by @andiesenji...and would add poblanos to the filling content. Right. And then I'd also use Puerco Pibil made following a recipe by Robert Rodriguez, film director, in this case of Once Upon A Time in Mexico, a dreadful (in my opinion) movie starring Johnny Depp. But a wonderful recipe.

Everything is late this year on the farm. I'll start looking for Morels this afternoon. Some years we have none however.

By now I have Googled timer on a lanyard and seen that many are out there. And thanks, @Smithy and others for the help.

Yes, but you have to have left the timer somewhere you can hear it. And the timer must have a loud ring...which many of them don't. Better yet, bring the timer with you into whatever room you are going to. And again...don't go onto the computer reading where you (aka I) always lose track of time and everything else. We are going to buy a small electronic type timer and I am going to hang it on some kind of lanyard. That might help...

Maybe this topic should be called "I will never again...except I know darned well that I will". Made Tahini Cookie Strips this morning and the recipe calls for switching the cookies on the oven racks half way through. I heard the timer at the half-way mark and switched the loads but alas, that was it. By the time I remembered again that I was baking cookies, said cookies were horribly charred and straight into the garbage they went. I was so angry at myself. I usually take the timer with me so that I actually hear it. This time I forgot and was watching a fascinating video about the recent discoveries that the Ivory-Billed Woodpecker may not be extinct after all. Still...I know I'll do it again....

The EST number on that load is EST. 965. And today, Consumer Reports noted another load of ground beef and hamburgers, also potentially E. Coli infected, with the EST of 46841. My question is: is American ground beef imported into Canada? And would we be informed if potentially contaminated beef came into this country?