Darienne

Ed and I may just have to come and visit your kitchen one day.... You are an extraordinary baker.

My best Rice Krispy Treats had a large pinch of cayenne in it. Kiddie treats for all growned-ups.

Absolutely nothing is wrong with ginger bits from the Phillipines. I said "sorry' because the bits were not from Penzey's...that's all. In fact, the store owner...who has been a friend for over 40 years now...without being asked did some checking on my question: Penzey's crystal ginger bits come from Australia and costs $36.95 $CDN a pound (without postage, etc) while his ginger bits from the Phillipines cost $6.19 $CDN a pound.

The ginger bits are from the Philippines. Sorry.

You know, I think I could go for Arancini. Sounds delicious. Yes. I'll make some. Thanks, @BeeZee.

@cdh: oops. Never thought of that. It's simply the firm block style. Thanks. @pastrygirl: Not much for fondues...but we do have two large always looking for a treat dogs. @BeeZee: I've already run it through the food processor for slices...Carpal Tunnel thingy... Have to Google arancini...yes, it's that bad... We use a lot of cheese and I have this wonderful cheese cracker from Williams Sonoma that I make regularly which can take a lot of different cheeses...but not Mozzarella. We're not much for Mozzarella. It's just not a favorite.

Spent what seems like most of the morning going through this topic. Don't know how I missed it the first time around. Wow! Would I love to have been there, if only to try all those wonderful looking treats, both from the eG gang and from the various stores and restaurants. Talk about a good time must have been had by all! Loved the Victorian candy machine video.

Ed, he who does the shopping now and always manages to floor me each time with what he buys 'extra', has bought way too much mozzarella. Besides putting it on pizza or using it in Lasagne, how else can I work it into our lives? Thanks.

Our local bulk food store, The Main Ingredient, carries ginger bits and I quite like them. I could ask about their provenance if you like. And where Ken, the store owner, gets them.

Thanks Nyleve, Ed has bought just that at Costco. (Oh, he does the shopping now. Life moves on...)

Oh yes. Love salmon. Very much. Ed does a lovely lime flavored salmon which we eat almost once a week with baked potatoes. We also eat salmon salad made from canned wild Pacific salmon. Both cost an arm and a leg these days, but are well worth it. Love smoked salmon. Am awaiting @Nyleve Baar's trip to Toronto for a special salmon treat. In the meantime I've found one of Costco's Norwegian smoked salmons to be acceptable. And I've made Gravlax once using Nyleve's recipe. Delicious. Ed won't touch any of this. Such a shame. I have to eat it all myself. Definitely my favorite fish (when not battered, deep-fried accompanied by mounds of French Fries. Then it's cod for me.)

Hadn't thought about it. We've always had a counter sitting type so that's all I was imagining. I'd rather not have a wall-mount I guess.

Looked for a suitable topic to add on to, but couldn't find one. Sorry. It's 2019 and what are eGers buying for reliable electric can openers? We've tossed two different ones over the years...just quit working way too soon...but are in great need of such a thing now. I have Carpal Tunnel Syndrome, and as I live in Ontario, and in an under-serviced area at that, have no chance of having surgery for a good long time now. An electric can opener would be a boon. Thanks.

Hi CD. I do now get the Canadian downloads but always read your posts also. Consider this my last thank you to you for a while.

Your sweetie would not fare all that well in our house. My memories of my Mother's cooking, besides the daily shoe-leather steak, were a lot of sauces from soups: cream of mushroom, celery and chicken. My mouth forms that horrible shape of extreme rejection even when I think of them. You are a brave and generous gentleman.

Would appear to be a good idea not to eat commercially prepared foods. Ya think?

Hello all, We checked the numbers on our package of Kirkland veggie burgers and although the UPC number is a match...the code on product is not at all. So, I am assuming ours are completely fine. One always wonders how metal and rubber and plastic bits, etc, etc, etc, get into the mix. Thanks again chromedome. I am actually getting these Canadian recall warnings also but I do appreciate the trouble that you, and Toliver, go to on our behalf. (Also I am still not actually 'online' until after I get hand surgery...if I do before the next millenium...)

First time ever a recall has touched our family. Thanks chromedome.

My favorite and there is nowhere where I live to get a decent apple fritter. These are making my mouth water as I look at the picture. If you didn't live so far away, I would be pounding on your front door.

I have the lop-eared bunny mold and each year at Easter make some for our Easter dinner guests.

I've tried some of the recipes on this website with success including making cream cheese and cottage cheese. Here the chef gives a recipe for making clotted cream. I've not tried it. I have no idea of what clotted cream even tastes like...but you could try it. https://www.biggerbolderbaking.com/clotted-cream-recipe/

Thanks @JoNorvelleWalkerfor telling me that. I did not know. How very interesting. I thought I was using it in place of eggs. On the other hand, I have no background in either chemistry or cooking and so have only slowly learned how food items work. Because it was less expensive to make with constarch and because I could have a basically unlimited amount on hand as opposed to eggs so to speak...although that not does explain the use of both half and half and heavy cream...but then why should I make any more sense than anyone else...once I found that recipe using cornstarch, I never looked back and it is my go-to base. On my own, I would have used simply 3 cups of half and half, but it was Ed, my husband, raised by a French-Canadian Mother, who loves things which are very rich and quite sweet, who insisted that I use half heavy cream. And actually I don't eat ice cream much at all. Which is more than you wanted to know. Thanks again.

Had to Google that one. Interesting (if I can use the word) foodborne illness in that it can take up to 70 days to appear. By that time one would have no idea what caused the illness.

I've been following this thread because I am a home-made prolific ice cream maker...husband eats a lot of it and I give it as gifts in our neighborhood. Make a large amount and many flavors each August for our Annual Dog Weekend. I have never used stabilizers ...just don't...no real reason...and my little machine, complete with separate bowl to be frozen pre-churning, I bought second hand years ago. It's so old that the only words still legible on the front of it are 'Cuisinart' and 'Ice'. My point is that I have never had ice crystal problems. Not once. (Watch out for the next batch...) And paulraphael has been my ice cream mentor since Day One.

I'm like Okanagancook except that I'm more like to spill if I am wearing good clothes than working clothes and if I am working with oil...I'll get it on cotton clothes far more than on acrylic or some kind of synthetic. Of course, that's because it washes out of acrylic sweaters and such with no problem and is much harder to get out of cotton. Yes, I have a small supply of increasingly ugly aprons. Mostly I take off the original back ties and replace them with ties that will go around and tie in the front. Oh,, and they all go up behind my neck also seeing as my top front is where I get most of the damage.