Darienne

Welcome to eGullet monto39. I'm a Canadian member also. And soon, as you no doubt know, recreational marijuana will be legally available in Canada. Although medical cannabis is quite legal in Canada, there are available through a medical prescription no edibles of any kind. If a user wants edibles, he or she must learn how to make these items. It's hard to know how legalization will affect this aspect of medical availability.

Apple butter I like. Scrapple is grey and square and I would rather go very hungry before I eat that stuff again.

The Dog Weekend is about to begin and the fore-mentioned and much shared recipe Tostitos Kakimochi are made...and delicious...and wicked.

OK. Next week after the Dog Weekend and a couple of days to recover....

It's more than ten years later and yesterday I found my Mother's recipe for Beaver Pudding.

My parents never made me eat anything I didn't like but I don't remember disliking anything except for runny eggs (story told on eG elsewhere). And we never made our own kids eat anything they didn't want to eat and ditto for not recalling them ever refusing foods. Now I love Brussels Sprouts (Ed not so much) and I remember one day thanking my Mother for introducing me to them at a young age, thus setting the scene for adult life. "You never ate them in my house" said my Mother with some pride and force. I guess she hated them. I have no idea. But I still remember my shock and subsequent laughter (not in front of her). I've already reported on my childhood diet before...every night either a Porterhouse or a T-bone steak grilled to shoe leather. My parents were vegetarians but the paediatrician refused to care for me unless my Mother fed me meat. I haven't eaten a steak since leaving home 58 years ago. And I can live forever without red meat.

Although I remember my own Mother's Macaroni and Cheese recipe with great fondness, I have no idea how she made it. Not like any other I've ever tasted. And the very first thing I ever learned to cook at age 7, taught by my long-time friend, Rosie, was Kraft Dinner. That was 1948. Ed is the Macaroni and Cheese maker in our family and here's his Mother's recipe: Mom's Macaroni 2 1/2 cups elbow macaroni 2 large onions 1 large can of tomatoes (he likes diced) 2 1/2 cups shredded cheese (26 oz) Ed usually uses sharp Cheddar (Canadian) crushed saltines (I don't know the amount) salt & peppers Saute onion to clear. Cook macaroni. Good heavens that's the end of the recipe. I know he bakes it in the oven, but there are no instructions here. I'll get back with the rest when I can wrest it from him. Talk about like Mother like son.

Welcome. Welcome. We love Indian foods of all kinds. Fortunately we live in Canada where there are Indian restaurants. The Indian food section of eGullet is always very quiet. With luck, you will contribute to it.

Lots of food connections here: Macdonalds, Dunkin' Donuts, Starbucks, Kentucky Fried Chicken, a grocery store, Dairy Queen...fits right in. I think this is one of my all time favorites.

Absolutely. Watched him when he was on TV and have recently watched him again on YouTube. Very droll. Also take a look at John Wing, his early stuff anyway.

OK. Here's the Scottish Breakfast from Danny Bhoy. Again a warning of unbridled profanity. Not his best, but pretty good.

I first saw him in 1990-91 when he took over from Howard Hesse in "Head of the Class', an American TV show. He's funny just standing there. Have followed him since then. Lucky you to have met him. Do you know Danny Bhoy? Do look him up on YouTube. Of course, my other big favourite is the late John Pinette. I am not what you would ever call a 'fun' person, but these three are my kind of comedian.

Thank you dear man. I have never seen those two. I have loved the #*%() Billy Connolly...now Sir Billy Connolly...since I first saw him on TV lo these many years. And someone coming up behind him, Danny Bhoy. The only two comedians who actually make me laugh out loud.

Consider the OMG! button hit.

There's a need for an OMG! button obviously.

As for 'winging'...I find that I never have the exact ingredients called for, and some ingredients I simply never have in the house, like chocolate chips. So I constantly 'wing' it to some extent. OTOH, I have just joined a group in our small regional library, the Library Cookbook Club, mostly because of the library friends to show support, and now I must make something out of one of the library cookbooks, and here I am again...without this or that...and winging it with apologies. Oh, we live in the middle of nowhere so to get the missing ingredient always means another trip to town...unless we are already heading there.

I actually have one favorite recipe that I have always been asked to share. The treat is so unusual and delicious. It's called Tostitos Kakimochi and it's a westernized version of a Japanese sweet snack. We first tasted when Ed and I gave our first gourd workshop at the farm to a group of Japanese Canadians. One of the ladies brought the treat and gave me the recipe when of course I asked for it. I've taken it to a slew of pot lucks and workshops and gourd festivals and I always simply print out a few dozen copies of the recipe and leave them with the bowl. They are all always taken, both the Tostitos Kakimochi and the recipes. ...hmmmm....I think I'll make them for the Annual Dog Weekend which is coming up on the 16th....

Absolutely. I share as you do, Kim, complete with notes. And I have made a few of your recipes. But then I've only been at this for ten years now. Oddly enough, I joined eGullet ten years ago this August. What a wonderful bunch of people you all are! And good sharers.

My late Mother-in-Law would 'sort of' share recipes...but never actually give me the entire recipe. She'd hem and she'd haw. Give me part...but no measurements. Leave out important ingredients. I didn't want them for me...but for my DH who has strong opinions on the cooking of certain items. Just like Mom made. His Mom. Not my Mother. Well, Mom died many years ago now and I have only a not too useful idea about how to cook certain dishes. And so DH doesn't want me to make them And so I don't. Oh well...that's how it often goes....

I will definitely keep the advice in mind.

Oh boy. I remember my first Moussaka. I didn't know about letting dishes like that and lasagne rest for a few minutes. That was an embarrassing learning lesson.

Such fun! And we can always count on something new happening in the world of food recalls.

Watched the video on the Peanut Butter Icebox Cake and if anyone wants the actual recipe for this cake, here it is: https://munchies.vice.com/en_us/article/3d4m3k/chocolate-cookie-and-peanut-butter-icebox-cake I'm certainly considering the idea although I haven't heard of the thin Oreo cookies before...but I might try to find them. The recipe is by Farideh Sadeghin.

If I can return to heidih's post of July 4th with its suggestion of Karen's Peanut Butter Pie https://abcnews.go.com/GMA/recipe/karens-peanut-butter-pie-11766797 . I just realized that this pie calls for only 1/3 cup of sugar. On the other hand, my Epicurious Recipe , https://www.epicurious.com/recipes/food/views/peanut-butter-pie-51192420, which has almost the identical list of ingredients and amounts, calls for 3/4 packed brown sugar. I don't have enough experience to be able to figure out why this great discrepancy in the amount of sugar called for. I've made the Epicurious recipe and intended to make Karen's pie until I noticed the strange sugar difference. Has anyone made Karen's pie? Was it satisfactory? Thanks.

It's almost August and I need to make Barbara her peanut butter/chocolate pie. I looked back at HeidiH's suggestion and I think I'll go with this one. Thanks HeidiH. I'll report back on its reception...although Barbara is not the type to tell the truth if she doesn't like something which is a gift. Who amongst us is? And still has friends? ps. Should add I'll skip the topping as posted and add a dark chocolate ganache over top.