Darienne

Hello George A. Welcome to eGullet. I am even older than you are and have been a member of eG for ten wonderful years now. There are lots of us in Ontario and even a few in the area. I didn't learn how to cook until I was married and didn't like it much until the last decade or so. I'll never be a pro at it. I don't know what Kamado is (I'll Google it) and I have never done sous vide. Don't do steam convection cooking, but I'm a whiz at Mexican, African, Mediterranean, etc, etc....as long as it's not European or North American dishes which mostly my DH (dear husband) does. I also love working with chocolate. I make ice cream in my sleep even. And we do Chinese together. And, moreover, I live not far from Peterborough, ON, so we are almost neighbours. We are newcomers, having lived in the area for only 48 years.

Good heavens, it just goes on and on. Thanks Toliver.

OTOH, I have always thought of BC as being much more adventurous than Ontario. My area of Ontario, except for the foreign students at the colleges and universities, is fairly staid. Less so now, of course, but still pretty Caucasian for the most part. Whereas Toronto, where perhaps Kensington market might carry Anaheims, is incredibly multicultural now. I lived in Toronto as a little child and our family, although neither Roman Catholic or actually French, were severely discriminated against on our street because of a French last name. My Mother used to say they rolled up the streets at sundown every day.

In Ontario, this would be called Bok Choy and the first cabbage pictured would be called Napa Cabbage (as far as I know.) Thanks liuzhou for this thread.

Hi all, Tri@Cook: Good points is simply an expression we use in our family for well, good points. And they were. TFTC: I love Anaheims and Hatch peppers. Never, ever seen either in Ontario. They might have them in Toronto in Kensington market? I have no idea. I don't know the Hispanic population in Ontario. Certainly few live where I live. An very unmixed Caucasian area, with a very heavy senior population. And we love Poblanos, but we were talking about them this morning and realized that we couldn't serve this dish to most of our guests. If you don't like the taste of Poblanos, you won't want to eat this casserole. BruceW: Right. You just ate horrible Chile Rellenos. They are neither greasy nor soggy if made properly. Are you sure your friend ate a Poblano? Traditionally Chile Rellenos are made with Anaheim or Hatch peppers. I use Poblanos because that's the only pepper of that sort that I can buy and it's only been for a very few years now. As for stuffed Bell peppers? Yuck.

Good points. Chile Rellenos don't contain tomato. This recipe does. That's OK with me.

Chile Rellenos. Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos. I keep thinking I'll pick something different...and then I don't. I've made them. Once. So much trouble. And deep fat frying. And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now. Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html . And yesterday I made them and served them to guests with Mexican rice and black beans. Died and gone to heaven. OK. Truth time. I used Poblanos and I did not roast them to remove the skins. In an electric oven, it's not a nice job. And besides the skins have never bothered me or Ed at all. But I did roast the Poblanos in the oven. And then I used commercial salsa because we had one we liked. (Did I say that I can be lazy sometimes?) And I used Pepper Jack cheese. Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common. Buy it when you see it. I defrosted some frozen guacamole I had in the freezer. But by heavens the casserole was delicious and now it's on our menu permanently. So shoot me. But I thought I'd share my joy anyway.

What about a hand food mill? That's what I use for apple sauce. I don't peel them or core them...just cook them and then into the mill. ps. We have no apples this year. Two years ago the harvest was so heavy that a branch actually broke right off our Macintosh tree.

Ditto here.

Do you suppose there is there a message behind the cake with the sinking ship?

We are lucky in our family that we have no such problems (to date anyway.) But what I wanted to add is that a dear friend has Lyme disease and that it led directly in her case to Crohn's. Lyme is one insidious disease.

DOUBLE CHOCOLATE FUNNEL CAKE : Deep fried double chocolate funnel cake topped with chocolate icing and chocolate chips. I would just hope that it would be Belgian chocolate. That might be a little much to ask for at a fair.

I'm no expert in this one, but I can't see why the crackers should be placed 2 whole inches apart on the baking sheet. They don't expand at all.

Have to say that I am quite delighted with myself. I made my very first crackers. Cheesy Crackers from Williams-Sonoma. Better From Scratch. by Ivy Manning. 2014. I've joined our Library Cookbook Club and this months challenge is an appetiser, local, seasonal, and still from our local library book. So having made lots of wild grape jelly (local and seasonal for sure but an online recipe), I made the crackers (not local or seasonal, but from one of the library books), The crackers are delicious and with the tart jelly? wonderful!

So, it would be a lot easier to come to your house for a meal...or even cooking Indian lessons...

I hope it works. When the FreshCo in Peterpatch redid itself and opened up, they carried all sorts of goodies which one doesn't expect to find in the 70,000 town of mostly WASP old folks. Well, a lot of those items have disappeared from the shelves and bins. Very sad.

I think we are all coming to your house for dinner.

As always, Toliver, thanks for being on the lookout for the rest of us.

Ed and I love curries of all kinds and used to eat out often at the India Food House in our local nearby city where the prices were very reasonable and the food was delicious. Now that restaurant is gone, replaced by three upscale restaurants whose prices are way above our snack bracket. This is not a happy situation. And it leaves us either making our own curries or doing without. I have a number of Indian cookbooks but the unusual one is The Complete Book of Curries by Harvey Day originally published in 1955. They don't print cookbooks like that one anymore.

We are two adults and we use Costco for toilet paper, tissues, paper towels, kitchen and other garbage bags, laundry soap, dishwasher soap, cream (both half and half and whipping), eggs, butter, artichokes in oil (love 'em), Praeventia cookies, some meat for human and/or dogs, ...can't think else,...oh, especially for gas. Right. Collier's cheese, parmesan blocks, One Buns, Kirkland Vegetable burgers (for me) , Canola oil, nuts, ...I'll just quit now... Don't 'use' Amazon.ca for anything, except the occasional purchase.

Excuse me, but some might beg to differ with you as to relative excellence of the Montreal bagel. And I am delighted to say, that I have found another ex-Montrealer in my local neck of the woods and we are going to send an order to St-Viateur. Now I admit, I've never had a bagel from St-Viateur, but I am going for it.

Now that really makes a funny story. First laugh of the morning for me.

Dare I laugh? No meanness meant...but time will lend it a certain humor. ...I hope...

I guess the reason that I'm doing it is that it's sitting in two containers, one small and one larger, in my cupboard and I can just combine them and use them in non-baking recipes as noted above. I guess another reason is that I don't know anyone in my acquaintance list who uses gluten-free flour. Most of my immediate neighbors...we live in the country so we are not exactly 'surrounded' by neighbors...work full time and don't really cook much anyway. And I guess probably the most important reason I'm doing this is that I'm closing in on 80 years old and have been frugal my entire life, along with my husband Ed, and I can't imagine dumping something which, with a bit of work, can be used satisfactorily. You did ask.

Many thanks, good sir. I am learning to love cabbage so I'll give it a try-ish.