SylviaLovegren

Wow! Looks pretty wonderful. How was it having a rich sweet in the middle?

I am also very partial to hot lemon sauce (cornstarch, water, butter, lemon juice) aka snot sauce. Wonder how lemon sauce AND whipped cream would be...

You still have the recipe book for the blender? And the blender still looks brand new? I'm not letting you into my kitchen. I still have and use the hand-held electric mixer my brother gave me for my first birthday in my own place (we won't mention how many years ago that was) and the chef's knife I stole from my mom, along with the 1950 Betty Crocker cookbook I stole from her as well when I moved out. She never really forgave me for either of those thefts...

Yeah, Canada border services are not fond of foreign meat coming through.

It's been too wet. The strawbs look gorgeous, but they are watery and not very flavourful. I made not very good strawberry jam (stil better than Smuckers) with the bunch we picked up in Cambridge last week.

Deglazing is not a problem, that's standard in this house. The trick is to leave the protein (or potato?) that sticking like crazy until it releases itself? I been doin' this a long time and ain't never noticed that happening, but it's worth a try.

My experience with diners is that popularity has nothing to do with how good the food is. People like them because they're quick, cheap and comfortable to sit in. As long as the food isn't actively disgusting, people will go. There's a place near us that is always mobbed and got good reviews in the local paper, so we finally went. It was average Greek diner chow, edible but not very good. Go figure.

If the bugs are there, they'll live happily inside the glass canister. Trust me on this.

Depends on how much $$$ you have. When I was hippy and lived in a San Francisco commune (a hundred years ago, or so) we didn't have enough money to buy baking sheets, so we used brown paper to bake cookies on. People with no money and primitive kitchens have been cooking delicious food for thousands of years. If you're that kind of person, check out your local thrift stores for decent used things. If you really want something but can't afford the top of the line, substitute, wait or settle for a lesser brand until you can afford the good one. If you're looking for an item that is usually very expensive, check kajiji or craigslist to see if you can pick one up used. Figure out what you need vs. what you want and budget accordingly.

Wow, thanks! We thought it was prohibited.

Wow! Love the majolica plate.

We visit the Buffalo TJ regularly, too, but I didn't think dairy was allowed cross border. We always declare and have never had any problems -- the border guys always seem pretty nice.

Didn't you make flour and water paste/glue in elementary school? I still remember the smell of it.

Oh, you're braver than I!

How does anyone use stainless pans for sauteeing and not have things stick like hell to them? I have Revere ware pans (old ones) and some very expensive Cuisinart pans and whether I start with the pan hot or cold before the oil/grease goes in, everything sticks.

Pringles have calories and are eaten, but can't be called food. So it can't be dual purpose.

How do you have Trader Joe cheese in Ontario?! What's the secret?

The Dude abides! Welcome!

Good to see you around! How are you going?

Yum! That's all I gotta say.

The question is how long the acid sits in the aluminum container. I'd guess with a citrus juicer, not too long. With a tomato-based stew, hours 'n' hours. That said, I sure wish I'd kept my old aluminum Dutch oven when I moved years ago (that was at the height of the anti-aluminum scare) -- it was seasoned so beautifully, cooked and cleaned up like a champ, and a great size. Where was my brain when I threw it out?!?

Oh, I know. But still delicious. ETA: They were made in a factory in Chinatown in Seattle by Chinese-Americans for Chinese restaurants -- and 100% American.

Welcome!

I have no idea whether it exists in Mongolia, but the square sesame breads served at Mongolian BBQ restaurants in the States (maybe elsewhere, too) is delicious and different. The NYTimes says it's called shao bing and gives a recipe,but it uses baking powder and I'd swear the ones I ate were yeasted.

My dad (and I) loved fortune cookies and the factory that made them for Seattle restaurants was on his way home from work... Every couple of weeks he'd stop and buy a huge bag of the defective broken cookies (he was also a thrifty guy) and he and I would feast. Mom would not a one of 'em.