Darienne

But aren't these products over-processed if you buy them at a grocery store and thus deleterious to one's health? What the article is missing to me is any mention of the fact that you can actually make all of these products at home from scratch...well, maybe not hot dogs... And there's no 'instant' when you make them.

Good heavens. Exactly what I was going to say!

Welcome MichaelB23. I've made only one steamed cake but was amazed at how simple the process is and how well it turned out. Who knew?

Suddenly came to me. It was ChefCrash in "Baklava, Baklawa". Will do a big Spanakopita next time I guess. But thanks for the information.

Actually reading the posts from TFTC this morning put me in mind of some earlier eG posts...I think...which I looked for and couldn't find...I think @heidih was in on that discussion...and heavens knows, she knows where all the bodies are buried...about making a full pan of Spanakopita using a whopping amount of phyllo and not buttering the layers, but slashing the full pan and pouring a whopping amount of melted butter over the top. I have to admit that that method appeals to my nature more than the making separate triangles. I'll just cut it before I freeze it. As for working with phyllo...I've had my dear sister-in-law here to show her how to manage with the stuff...and moreover, not to worry when it tears. In the end, it makes no nevermind. Just stick it together with some extra oil/butter and move on.

I've only made the full dish Spanakopita and would like to try this little triangles method. Care to share your procedure, either of you, @Thanks for the Crepes and @heidih please. @Kim Shook also.

Words fail me.

Dog hairs yes (well our own dogs)...mouse or other rodent droppings...no. Thanks, CD.

OMG! Who knew? I am gobsmacked (as the British would say).

Has anyone alluded to where all this rubber is coming from?

But what about a metal above the stove fan? Won't hold a cookbook, but my earth magnet (Lee Valley) will hold a few pieces of paper and lots of my recipes are computer downloads and print-outs.

An addendum to the topic. As uninteresting and lacking in great chocolate taste as the Walmart Waterbridge brand, I have to report that now that I have also tasted the President's Choice offering...the Waterbridge bar is better by far.

There's no rest for you, Toliver.

I had not sliced any of the gravlax at that point. That might have made a difference? I never did open my package, just turned it over and over. I was simply quoting something supporting my less than translucent product. As noted I had never seen gravlax nor tasted it. Deprived childhood I guess... Thanks again for all the help.

Forgot to mention...I went to "gravlax" images and found many of them looked very opaque. Mine must have been acceptable I think. I ate it all, loved it and I didn't get sick. As for Cento tomatoes...I've never seen them in Canada although they might well be here. What I used for a weight is one of the extra ancient bricks from our more than a century old farmhouse...a two-story Regency. I'll try it again.

About City Fish...where is it? Canada? The USA? NYC? I suspect the cost would be out of our snack bracket. As for my opaque salmon...As noted at the start, I know nothing about gravlax and have never seen it. Nor am I an expert photographer. Mostly just point and click and record. I did Google "gravlax is opaque" and came up with the following... "Home Cured Gravlax. ... Once every 12 hours or so, open the curing salmon package and baste with the accumulating juices, then re-wrap and weigh down. After 2 to 3 days, you'll see that the flesh is becoming a bit opaque. Aquavit Gravlax - - Surdyk's https://surdyks.com/aquavit-gravlax/ " All I do know is that the salmon was delicious and I loved every bite. Thanks for the help.

Too late. I have eaten it all. Delicious. Thanks so much for all the help. I'll have to make some more.

Wow. There ain't no end to this...

I'd like to see that area superimposed on a state map. I'll do my best to figure it out. (I am, as you know, a Canadian from the far frozen north.)

OMG. OMG. Thank you DDF. I've noted before that we have a number of undefined types of apples on our farm (which was originally two separate 50-acres pieces). We also have several patches of rhubarb and used to have asparagus also. Found an asparagus plant growing in one of the bean fields last summer and have transplanted it with hope in my heart. The original asparagus got wiped out during our house renovations without my knowledge at the time. We don't eat rhubarb so I don't know its current state. I'll check in the spring. And yes, I tried to give it away. I could get only one person to pick wild grapes this last fall when we got a bumper (BUMPER) crop. I had it much broadcast. We are alas running out of jelly. I should have made more. We are not jelly eaters...but this stuff was incredible of course. Added: We live in east central Ontario, about 100 miles from Toronto.

Thanks Nyleve and Okanagancook. We have overnight visitors at least once a month (Anna and I work with gourds) who have strong European backgrounds, one from Slovenia and one with Latvian parents who built a smoker in their backyard. Their responses should be useful. I'll freeze some for their next visit.

OK. Back again. Ed tried it...reluctantly...and didn't like it at all. I didn't think he would and he didn't. So it's all mine. I really tasted it this time. In fact, I ate a goodly amount of it. Loved it. Delicious. Now how long will it last and how do I store it? I'll check online also, but of course, mine has no preservatives in it. Oh, and how might I eat it? On crackers? Not keen on the mustard sauce bit I have to say. Thanks as always. Three weeks in the fridge properly wrapped. Freezes well. Good with crackers. Might try the sauce after all. Sorry to be a bit of a nuisance. It's hard for me to work with something when Ed feels strongly negative about it. Just life as it is.

So here is some of my completed gravlax. Does it look as if it's in the correct range? I had trouble getting the crushed bits off it. I did taste a bit but I feel sort of reluctant to "dig in" some way which I don't understand. Any thoughts?

Absolutely adore thyme.

Thanks so much. And thanks for the good wishes. First of all, I'll cut the recipe in half because my dear husband of 59 years will not touch anything which hasn't been cooked by heat. He just won't accept it. It's not intellectual...it's a gut reaction. Plus he just doesn't care for smoked salmon anyway. (Some eGers might recall the thread about bamboo steamers from many years ago. Ed wouldn't accept that either. andiesenji actually sent me a gift stainless steel steamer so that life could carry on. Yes, I love him dearly but am not above twitting him on occasion.) Secondly, I hope I can get away with leaving out the dill. I don't like dill and I won't touch it. It's a long story and I won't bore you all. I guess we are both deficient in some areas. If cutting the recipe in half and omitting the dill is a problem...please let me know.