Darienne

We have two rhubarb patches just to the west of the farm. I cannot imagine how old they are...how far back they go. The house is far more than 100 years old. How long can a rhubarb patch last?

Dear Shelby, thanks so much and I dare say I've lost more brain cells than you have. I also Googled LEM and found more meat grinders than you could shake a stick at. Metal, granted, but not the 'old-fashioned' one (which I now I have somewhere in our Drive Shed...I think) Thanks again. Oh boy! Does it cost more in Canada! (What else is new?)

Thanks for all the replies. I think something is wrong with my reception from eG because none of these responses were posted to me as usual and I just now found them because I decided to go straight to my post. And I apologize for not posting enough material to make myself clear. Yes, he can use any kind of grinder and yes he does most of the cooking and a plastic or electric one is acceptable. He is fine (and she is too) with some of the plastic models...just isn't ready to pay that kind of money. And I don't know why his wife objects to the metal one. I would not think of asking him. And they are both quite grown up, thanks. And neither of them is a complainer. At all. We all do have our peculiarities. And he won't buy pre-ground ground because more additives are in it than in the unground. And they don't need a lot...there are just the two of them. And no, they are not financially strapped...we all won't pay more than a certain amount for certain items. Ed bought two inexpensive peelers yesterday...I would not do that. That's life. I think that he's facing a possible death for the first time in his life, having had nothing like heart trouble before. And it was an accident that they even found the problem. I won't explain further as I have already pulled this thread way out of straight 'cooking' terms. Amazon.ca or com is probably my best bet right now. I'll read all the reviews and base my purchase on those. Thanks again.

Our beloved son feels he needs to grind up chicken and turkey to make a spaghetti sauce and so on. Unfortunately he is currently living with a 90% blockage to his aorta with a stent procedure on June 24. This is since early May. This is also Nova Scotia. Our daughter-in-law will not have an 'ugly' metal meat grinder in the house...and they do not own a stand mixer so an attachment is out of the question. Ed and I are about to send them a cheque to cover last month's expenses....long story...he was taking unpaid leave to come to stay with us when this completely unexpected problem was discovered. He's not working until after the procedure but has lost one month's pay and an airline ticket (this is Canada) also. If I send money to cover the cost and more...he won't buy an expensive grinder. I've said, of course, a cheap plastic grinder is not worth buying. So I'll buy one on Amazon.ca I expect and ship it to him. Sorry for the long explanation, but as you might imagine, I'm more than a bit worried. So what are your suggestions please?

I tried to find out exactly what these things are...went to images...no suitable photos...and still don't know. But I promise we won't buy any. And don't you either. Oops. Only in ON and PQ. Sorry.

I have done the same sort of thing with the fairly vinegary liquid into which I put thinly sliced cucumbers. And wondered also. I've not used the liquid past the third go-round.

Never. We do have a pasta situation in our house. I like it al dente and Ed likes it what I 'lovingly' call al mushe.

Is milk chocolate just harder to use and temper than dark chocolate? I tend to stay away from it...don't like it anyway... because I always seem to have trouble with it while I don't with dark chocolate.

Loved the cake. Overjoyed to see you back again. Darienne

Glad to meet you, Kasio. eGullet is a good place to be.

Thanks Elsie, but I had already found a recipe for cookie butter and will try it soon. I figure it's because we don't eat out much and don't eat commercially prepared foods that we are still alive and kicking...

Wow! Never heard of cookie butter before. A whole new vista opens up. Thanks, CatIsHungry.

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.