Darienne

At least, my dear, you are not alone. Your thread is dominating the contents page...which is good. And I am glad for you. A hospital stay can be a very lonely and isolating one. And as for that special Lee Valley doodad, not only do I have one...I have bought them for friends. You can always count on good value from Lee Valley.

Gives pause for thought. According to my notes from my food handling course, Listeria can take up to 30 days to incubate. So now some folks who ate that meat up to 30 days ago are ill and if you have eaten it too, well all best to you.

How wonderful. I don't think I've ever had one or even seen one. Is the red casing hard? Do you have to crack it? Do they taste like any other fruit at all? We live in the middle of nowhere outside a small provincial Ontario city. We don't have a Korean market. We are probably lucky to have an "Asian" market at all.

You speak the truth Shelby. Kerry Beal is a treasure for sure.

It's appalling as @gfweb says. Almost unbelievable. I'm delighted to report that I have spent very little time over the decades as an hospital in-patient. But the time which I have never forgotten was in the Montreal Jewish General when our third was born. The food was delicious and nutritious and it's where I was first introduced to that wonder of wonders, the cheese bagel with sour cream and jam. No, I don't mean a 'cheese bagel'...it was a soft bagel, filled with cream cheese. Rather like a cheese blintz or blini. Sorry for your miserable meals, Anna, and along with everyone else, wish you all the best and out of there in jig time.

What can you do except shake your head?

Extraneous as in dinosaurs, emeralds, canoes, ....who knows? It seems to me that the name Tyson has popped up quite a lot in the last couple of years. Might want to give it some thought....

Thanks CD. I now get the Canadian recalls also. But you are the hero, posting them publicly. And on and on and on it goes....

Does anyone think I could defrost a frozen pizza dough and use that for toutons? I could make bread dough I know....but I have this pizza lump.

Where is the "keeper" file? It did not turn up in my search...but then I'm not very adept at computer stuff. Found it.

I'm old enough to remember eating corn before Peaches and Cream became the only corn available in Ontario. The only name I can recall is Chieftain. And then one year...there was this 'new' corn on the market, Peaches and Cream. Delicious. And so sweet. And then bit by bit, it took over the market and now it seems that all the older and less sweet varieties are simply gone. And I'm speaking not only from the grocery stores, but also from the corn stands along the highways and in the local markets. Our spring this year was so cold and rainy that the crops are at least two weeks behind and I've seen only one local corn stand open. Of course, alas, most of the corn stands sell corn which is not local. All in all, it ain't the way it used ta be.

Please post photos....and good luck.

As Shelby says, there are a number of eG threads on the subject. I've been making gifts for years now for all the folks who provide services for us in some way. Confections of various kinds, the most popular being the Enstrom Copycat toffee recipe (well, with some changes, of course, ).

Fish and chips, especially cod, are my very favorite eating out dish (except when we are in the Southwest and then it's Chile Rellenos). Taste trumps presentation every time for me.

But you could make them. I love those funnel cakes you get from food trucks at fairs in the USA. (Should not admit that in this august company.) And so I made them at home and had great fun doing it. Also fry bread. Yum. We always buy it at a fair grounds in Shiprock, NM. Love it. They are all basically the same thing. Fried dough. Love it.

Funny about the pronunciation of 'toutons'. I automatically gave them a French flair...too- tons ...and was surprised to hear them called ..well, I don't know how to designate the sound in simple letters, but it rhymes with how and cow. Sound delicious. But then you can't lose with fried dough...

Ed is always the one to pick up the food truck orders. He may be an old man, but he's darned good-looking and it never hurts. And he's still a flirt all these years later.

@ElsieD I guess our lad comes from one of the outlying regions. But he does not sound like Allan Hawco and that's for sure.

He doesn't sound in any way like a Newfoundlander. Not a bit. A dear young friend and her new husband were moving to Newfoundland a number of years ago and we asked them to stop by on their way out of Ontario. We wondered why on earth they were moving to Newfoundland of all places. Not that it isn't wonderful...but not all that many Ontarians move there. One sentence out of the husband and we knew why. Her husband was a Newfoundlander. Born and bred in the bone. Hope you have a good time there. We would love to go there.

Sorry Elsie, I'm lost. Googled "swarvin" but can't make heads nor tails of it.

We have a Trader Joe's in Ontario??? Or is this your next trip south? We have two sets of friends coming from the USA next Thursday. What should I ask them to bring?

I don't really like chicken. It has those little rubbery chewy bits in it. However, when certain friends come, they often bring a grocery broiled bird. The husband takes it apart. And I'll eat my fair share. I'll cook chicken for soups and mafé (when I'm out of beef and pork) and this coming week I'll poach chicken breasts for a friend with Crohn's who is coming. Otherwise....

It's not a new book, 2015, and I'm on only page 27, but already I'm stunned by what I'm reading: Mark Schatzer's The Dorito Effect: The Surprising New Truth About Food and Flavor. Where have I been? I knew that food had changed...but stupid me I just repeated that phrase without really thinking about it seriously. I didn't fathom the depths of the changes, that they had been so orchestrated, so deliberate. (I think I've been too busy in the medical and pharmaceutical world where the situation has a similar pattern with terrible effects and family concerns made this necessary.) Because Ed and I are war babies we can remember food as it was to some extent. One of my clearest memories was eating chunks of pumpernickel bread in sour cream and cottage cheese with Papa, my Mother's Father. You can't get any of these ingredients today which taste the way they used to. Fascinating book in a horrible way. Added: on page 50 now...no changes in the way I feel...

My carousel has no brand name. I turned it upside down to see if it did and was so surprised to find that it was made in West Germany. Now that goes back a while. The story of my carousel is shameful. It was a piece in a second hand charity shop which was full of the pieces you could buy. Of course, you cannot buy the store's display pieces. However, the store manager was off on break and this dear old man (I was then not old) was left in charge and I bamboozled him into selling it to me. I love it. Oh it has almost no pieces in the outside round because Ed, with whom I share the kitchen, doesn't want it filled that way. You win some...you lose some...

My all-time favorite Mexican cookbook, not by Bayless or Kennedy, is The Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz, 1967 and I've owned it and used it since that date.