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Everything posted by SylviaLovegren

  1. How about rosewater ice cream and orange flower water creme anglaise. I like the mild creaminess with all that rich pudding complexity. Although a bitter orange component could work.
  2. That is really tough. If they weren't wild about roasted root veggies or bacon 'n' green beans, it's hard to imagine winter veg salads that would go over big. Roasted beet, carrot, onion salad with feta and pine nuts -- but would they eat it? Maybe something like this is a bit more in the groove: http://www.afamilyfeast.com/winter-vegetable-salad/
  3. It's gorgeous, but what is it? Did it taste good?
  4. They do that on purpose, sort of. They have "just in time" stocking, which means they don't have items sitting around in the back that aren't earning money. And they don't pay enough workers to keep the shelves stocked either. But they figure, apparently rightly, that enough people will say "dang it!" when they see an empty shelf but then come back the next time anyway because of the cheap deals they'll get. An unpleasant shopping experience for customers, poverty wages for the workers, and still, lots of bucks in the owners' pockets. It's a horrible business model for (almost) everyone.
  5. Had to google "viennese snail". What will they think of next?! Your sausages look delicious.
  6. These sound like the middle eastern shortbread style cookies stuffed with dates (plus maple icing!) -- incredibly sweet and right up my alley. Love dates and love "too sweet". Thanks, will give them a try.
  7. Thank you! And my family came from Varmland so that really makes sense.
  8. Do Swedes still eat potato sausage? A large boiling sausage made with pork, beef and ground potato. My family, who left Sweden in the 1880s, always had it but when I talked to modern Swedes at the Swedish festival here in Toronto, none of them had heard of it.
  9. Been eating pumpkin pie mixed with maple pecan pie (all leftovers, of course) for brekkers every morning since US Thanksgiving. The rich creamy pumpkin was fantastic with the crunchy mapleized nuts, swallowed between gulps of hot coffee. Sadly, yesterday was the last of them and I had a devil of a time thinking of something else to have for breakfast. I probably shouldn't bake a new batch of pies just to have this combo for another week or so, right?
  10. Roquefort spread. It's a Joy of Cooking recipe, using bleu cheese, cream cheese, Worcestershire sauce, garlic. Mix and mash together, let age 24 hours, eat with crackers, toast, spread on celery sticks, etc. Spiced salted almonds. Different varieties of olives, some tarted up with herbs and garlic. One thing my mother always had around for nibbling on the holidays but I haven't seen in years is rolle pulse, a Scandinavian spiced rolled meat. There's a recipe for it (using veal breast) in my 1950s Betty Crocker -- maybe one day I'll get the nerve to try it.
  11. Those all sound delish. Now if someone could come up with a way to make bitter melon not taste like ground metal with a side of poison, that would be something!
  12. Speaking of GRAVOL, I'm looking at the Thanksgiving leftovers, pie especially, and KNOW that some of them are going to be breakfast. I also know, from years of experience, that directly following this breakfast, interior misery will ensue. So I'm procrastinating eating the delicious breakfast that will cause such discomfort. But the coffee is ready and the maple pecan pie with whipped cream is calling....
  13. Baking soda requires an acid of some kind to activate it's rising powers. You can use lemon juice, vinegar, yoghurt, buttermilk, cream of tartar, etc. Old fashioned single acting baking powders were often simply baking soda packaged with cream of tartar.
  14. Posted 15 November 2014 - 10:04 AM JohnT, on 14 Nov 2014 - 1:05 PM, said: Turkey is native to the Americas. Sorry to keep off-topic, but I was just reading Three Squares by Abigail Carroll. She says that the American Thanksgiving meal was designed specifically to appeal to American patriotism. According to her thesis, at that time in the 19th century, American dinners were very French influenced, and that the new holidayThanksgiving dinner aimed to emphasize native products cooked and served old school homestyle.
  15. Andie, the Greek stove reminds me of the Victorian cooking ranges with all their different levels and places to warm, boil, heat, bake, grill, etc. Form follows function, in action!
  16. Anna, have you tried Harmony Organic cream? It's pasteurized, un-homogenized, and only cream. It's expensive-ish and there's quite a deposit for the returnable glass bottles, but the cream is really delicious. My local health food store carries it. The Harmony farms are in Kincardine. http://harmonyorganic.ca/organic-35--whipping-cream-500ml-glass-bottle/product/16/10#.VGoQ1snYcRI
  17. You could substitute almost any fat you like for the lard -- I often use a mix of butter and oil, since I rarely have lard on hand. As to which book, someone else will have to help you there.
  18. That sounds really good. Might be on my T-Day table!
  19. How do you make it? Do you cook the kale or is it raw? So far, I haven't been a big fan of kale but I'm willing to learn and this sounds good.
  20. If you parboil brussel sprouts until just crisp tender, then cool them, they'll reheat nicely in a saute pan with butter or olive oil, salt and pepper.
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