Darienne

Thanks to Anna N who is kicking back in Manitoulin, we have found our rocking recipe for 2017...well, until mid-year anyhow: Yotam Ottolenghi's Cauliflower Cake liberally doused in Romesco Sauce courtesy of Bon Appetit. First we ate it pretty warm...and then we ate the rest pretty cold. Loved it both ways. Thanks Anna.

I was about to start a Toaster Oven 2017 topic when I fell across this topic. Hooray. Now that I have read it through thoroughly I am beginning to think that the Oster which we recently bought at Costco (see Kerry Beal's post above, Sept 16, 2016) is simply a lemon. Not that the basic product is a lemon...but that we got a lemon. It takes forever to heat up...if you can even get it to 400 degrees and then after you put in your food item...it loses so much heat and never gets back to the original temperature...implying that you could get it in the first place. So, back it goes tomorrow as planned before finding this topic, and perhaps they'll still have another one in stock which we can try. Obviously it works very well for others...maybe we'll be lucky this time. (Unless someone has something else to add. The Breville Smart Oven is $350.00 in Canada.)

Is it lemon or is it lime? And could you give your recipe please? I'd love to try it. And I've found that I can always sub lime for lemon in my current favorites. Thanks.

Best news, Liuzhou.

Just reporting in that the Cauliflower cake was delicious with the Romesco sauce. Gave some to our dog walking neighbors to try. Quite different. We loved it. Thanks again.

I am delighted to say that we are having Cauliflower Cake for supper tonight. Thanks for the recipe and photos, Anna & Blue Dolphin.

Delighted to report that our model is not among those with the possible cracked blade problem.

We have a new 12-cup Cuisinart FP-12C Series. I have no complaint about how it runs. And I don't know anything about the blade...although I'll Google it now. What I loathe about it...and suspect that it applies to most if not all new kitchen appliances...is the size and weight.

Interesting, but no mention of making the base with cornstarch, our got-to recipe. Skimmed through the ice cream maker section. Yes, we are on a low budget for such things and just amateur homemakers so I looked up the ICE-100 maker which is what we have used for a long time now. It's $49.00 in the States...$89.00 in Canada. Yup. That's how it is. Always. And as for the heat problem...I use two small bungee cords and place two plastic coated ice paks around the machine and it does a fine job. True, I can't make back to back portions of ice cream...but I can easily do one a day and sometimes even two a day.

We have a most amazing crop of Hawberries this year. Never seen anything like it. Hop Ironwood fruits also. I suspect it's a mast year for them.

And so we are off again. Good!

Sorry. I'm from the far frozen north and don't recognize what these are. Thanks.

I also get most of my new recipe from the web. I gave away a lot of cookbooks a few months ago...but it's time again.

If I ever get to choose a new sink again...I would pick one large enough to fit in a cookie sheet. And we always stick with Moen faucets. They are guaranteed for life and you can go to the supplier and get new bits for them if necessary for free.

When our youngest was born...about 52 years ago...I was in the Jewish General in Montreal. The food was terrific and it was here that I was introduced to that wonder of wonders: cheese bagels with sour cream and a bit of jam.

Quoting from Larry Olmsted, Real Food, Fake Food: Why You Don't Know What You're Eating & What You Can Do About It, p.79: "While it is easy to make fun of retailers like Walmart, Costco and BJ's, these quantity-focused companies have enormous leverage over producers and suppliers, whom they often force to adhere to higher standards. " This quote comes from the section on fish, but is expanded to say that industry experts say that these "big-box stores" are more to be trusted than regular groceries stores. Olmsted also speaks favorably of Trader Joe's and Whole Food in this capacity. Interesting book.

My late Mother used to love to go into the hospital...they gave her hot tea in bed every morning. She was not a foodie. She hated cooking and it showed.

All best to you Liuzhou and an early release. In the meantime I'll follow your adventures. Hospitals are my least favorite place I can think of to be.

Reading this thread sure reminds me over and over that we don't live in the USA. American prices on some items are just SO much less expensive than in Canada.

We are only two and have an executive membership and find it worthwhile. DH gets our gas through their outlet. And we have lots of storage space which means paper products, etc, can be stored easily. And their cheese is good. Cream, whipping cream. Ed's favorite things...my favorite things.... Meat, although we eat very little...but then the dogs eat a huge lot. Seven years membership for us. It's been good. My biggest complaint (really?) is that as soon as we find something we really, really, really like...they stop carrying it.

Now that sounds like fun.

And I was just about to say the same thing. Imported, of course...

It's June 9th and we have nada. A penalty of living in East Central Ontario. However, the apple trees are loaded with teensy beginnings of apples once again and we live in hope. Just finished the last of the frozen apple cider from last year. And I have one more frozen applesauce and can make two more loaves of the delicious cake recipe which Arey sent me.

Mind-boggling to say the least. Thanks for the tour.

And you are where?