Panaderia Canadiense

You're quite right, of course! All things being equal (although this thread clearly illustrates that they ain't), I think I'll keep pronouncing Basil "al-ba'A-ka".

Alright, then is basil pronounced BA-sill or BAY-zill? I think it's the former; the latter is a man's name.

I always figured the Hindi th was like the Latin-American Castellano th - hard aspirated with a breath behind it. Thanks for confirming!

Man these Random House people are just flat wrong huh. That's a lot of errors, or at best-laziness. I will give them props for crêpe, though, it drives me nuts when people say "kreyp" Alls I know is that if I go into a dry-goods seller anywhere in this country and ask for keen-WAH, they'll look at me like I've grown another head, but if I ask for KEEN-wah, they'll give me grain. ETA - this comes from the way Kichua is transliterated. It has no native alphabet, as it was purely an oral language until the Spaniards came along. Then it became a written language, using the same rules of spelling and pronunciation as Castellano. Hence, in words of two syllables unless a diacritic mark is added, the stress always falls on the first syllable. They've also mis-spelled the word itself. Quinoa would be pronounced keen-OH-ah, because the oa combination in Castellano is not a dipthong, it's two separate and separately pronounced syllables. It's properly spelled Quinua, in order to keep the stress in the correct place and preserve the "wa" sound at the end of the word (since ua is a diphtong and not two separate syllables - to separate them you have to use the diacritic.) But yes, mad props for Crêpe.

They're wrong about Quinua. It's KEEN-wah or KIN-wah (depending on the region), but the stress is always on the first syllable.

How much did it weigh? 15 minutes per pound is my guideline for turkey at 375F.

Bacon Jam, obviously.

1. Yes, I have made moose jerkey. It takes a little longer than beef if you've got the same thickness of strips, but boy howdy it's waaaaay better. Moose also holds up well to sweet jerkey recipes, which I've found are seriously lacking when beef is used. 2. Any sort of cookie with a jam center or similar won't freeze well, and in my experience shortbreads also suffer from it. All others, you're good to go. -- This year my baskets consist of the following (in no particular order): Nova Scotia Black Fruitcakes, aged at least 3 weeks in Brandy de Jerez Mango Chutney Sweet and Sour Cauliflower and Romanesco Pickles Pumpkin Chocolate Walnut loaf Gingerbread Maple Leaf Snaps Sweet Dilled Carrots with Cumin Super-spicy Pickled Cabbage Classic Oatmeal Chocolate-Chip Cookies Coconut-Plantain Pound Cake And whatever else I feel like throwing in.

It's also the reason that fats are often added to very rich breads after the first rising.

They do, because fats can encapsulate the yeast cells, preventing them from growing. More yeast in those cases ensures there's enough non-encapsulated yeastie beasties to effectively rise the bread.

Also, in high-altitude baking more yeast is strictly necessary to provide a sustained rise in the bread, long or slow proofing times notwithstanding. If you try low-yeast breads here, even if you give them overnight to ferment, they're still going to turn out flat and disappointing, even though they may be tasty. This is because of the way the final product behaves at low atmospheric pressure. I had to completely reinvent many of my recipes for 10,000 feet - the low-yeast ones simply wouldn't come out.

Yes, of course. If you're going to run cool that way, it has to be heavy, caffeinated fuel. (And probably at least 120 overproof and bacon-flavoured as well. )

Add another to the "I'm gonna die anyhow" camp here. Besides which, the idea isn't to arrive at the end of the line in a perfectly preserved vehicle - it's to come in screechin on two rims.

Awesome! To truly make them authentic, you should either roll the edges in toasted coconut or chill the whole sandwich, dip it in dark chocolate, and roll that in toasted coconut.

No, I never actually settle for Jackfruit, Guayabana (Soursop), or Chirimoya. I go out with the express purpose of buying those fruits! Flavourwise, though, you'll agree that they're quite different from Durian, the King of Fruits. I never see green Jack at the markets here - it's always always ripe. And the sellers know enough to crack one open so that it perfumes the whole area and draws people in with that marvelous smell. Then again, I never see Durian of any type here, and I miss it terribly. I'll have to convince a friend in the upper Amazon to plant a tree for me.

If you make your dulce de leche thick enough, you shouldn't have to buttercream it at all - and then you'll have what is called an Alfajor Suspiro in Ecuador.

Lasagne Marinara (fresh-made Marinara with Tomate de Arbol) with Queso Fresco and fresh Mozzarella, and a lovely 6 year old Merlot from Pays d'Oc. It was so good that I promptly fell asleep after eating it.

See, and knowing that I wouldn't have mentioned the banana bud - when I hear Durian I tend to think the person asking is somewhere in Asia.... You can get a similar effect (since banana bud is all about the texture) by using finely chopped celery in the salad, and maybe think about quick-pickled broccoli stems and green mango (that, at least, is sourceable this time of year in Canada) as additions. Ooh, in a blackberry vinagrette.... Dangit, now I want a Durian to play with. I'll have to settle for a Jackfruit.

No and no. Mostly because this type of "self service" bar is not really a thing here - we tend to have severs behind it and glass in front. Said servers are always hair-netted and surgical-gloved. Hence, I do sample, but only after asking the server nicely for said sample, which comes to me in a little paper cone or on the end of a little plastic pitchfork thingie.

Whereabouts are you, just out of curiousity?

You can do a curry-yogurt-Durian thing, which is quite good, especially with prawns, and extra especially when it's a very spicy curry.... I'm also wondering whether simple chunks of Durian wouldn't complement a banana bud salad very nicely, particularly if you went with a sour dressing (vinagrette?).

Honey Spice Cakes! These don't look like a whole lot, but boy howdy are they ever tasty. And as a note to self - I am NEVER AGAIN making them in the fleur-de-lis moulds. The batter is insanely sticky and I had to use the high-pressure spray attachment on my garden hose to finally get them clean.

OMG. Not a new recipe at all, as I found it in the 1960 NYT cookbook, but nonetheless, completely bitchin'! Lekach (honey cakes). I'll have photos later on, as I'm plating them for dessert, but even the couple that didn't turn out perfectly were freaking amazing.

Same as Nessa - I bought it on Friday, but it still counts. Del Rio Reposado. It's my new favourite reposado (the Latin American equivalent of Rhum Agricole).

We also have a rule in the house that even I obey - nobody writes in cookbooks published before 1960. This means that while the Joy is full of notes, the 1921 Purity Cookbook bears only the cooking stains and notes that Gran left in it.