TicTac

Thank you all for the feedback. Now to begin price watching/shopping these little rascals. At roughly $500 CDN, that is an expensive bowl of rice! But with the amount we are now eating, the convenience might just well be worth it...

Too funny. Unfortunately, a bit far for me from Thornhill - regardless of how awesome those look. There are a few places I need to check out around the Bathurst and Wilson area that I saw which specialized in Pork. I believe they might have been Central American...

Bit of an old topic revival, but rather than start a new thread, I wanted to inquire... I am looking at the Zoijirushi brand and am trying to determine what the benefits (besides what their marketing dept. claims) are to their pressurized cooker systems vs. non. Cost difference is fairly significant, but I do like the idea of being able to do crispy bottom rice (do any other models do this?).

Ok Kerry, spill the beans...where did you get those!?

This is not necessarily accurate. Crispy corn tortillas, typically rolled - are in fact native to Mexico. Known often as taquitos dorados or flautas. They are also, delicious! Agreed on the yellow cheese hogwash!

Can you share more details on the sauce, please?

@JoNorvelleWalker - Are you using the top rack? When I was still making Pizza (damn you Celiac!) I would put the baking steel top rack, blast the Wolf (gas model) to about 550 - broiler for 7 minutes before I put the pizza on, back to 550 - While I did not achieve 3 minute pizza's (the time, quite frankly, is irrelevant), it did generate a great crumb, crisp crust and nicely cooked toppings.

@rotuts - If you are a fan of blue cheeses, I have found Saint Agur (and I believe @Anna N agrees with me on this one) to be at the top of the game in terms of desired level of 'funk' and texture. Report back if you do get your hands on some.

@rotuts - Have you tried Saint Agur?

@Duvel - Noticed in some of your posts recently that you appear to take alternative routes to gluten... With a recently diagnosed son who has Celiac, we have all but eliminated gluten from our house. It pains me as Pizza has always been a big part of my love of food! Would love to hear more about your alternatives, feedback and processes (least for anything recommended!) Many thanks in advance!

France and Italy still crank out the best cheeses - IMO. Whenever a family member is traveling there, an empty Tupperware container goes, and a full one returns with 3-5kg of the good stuff! Some favorites include (which can also be sourced locally) - Reblochon - Various aged Comte's - The little mini unpasteurized goat cheeses (from France). - Brie de Meaux - Various types of Peccorino The list goes on. Oh cheese, how I love thou - let me count the ways!

Looks great. If I may offer an alternative than cream cheese...(as it is rich, just like the salmon; it is nice to have a counter balance). My aunt taught me a recipe for a dill/caper/balsamic sauce which goes fantastic with Gravlax. Essentially; - lots of dill, russian honey mustard, decent balsamic, S&P, handful of chopped capers and some lime.

Good to know - thanks!

Oddly enough ChefShop does not have any BF deals... Was hoping to find some nice vinegars/balsamics on BF! No luck thus far.

I do not envy you! We gutted our current place when we bought it, but luckily were staying at my folks place. I cannot imagine living through that, with kids! Renovations never go as planned. We were about 35% over budget and 20% longer than anticipated. Lots of fun surprises when you renovate....'fun'....right. Never again!

No debate - I have just yet to see $8 USD pasta! That is like $50 CDN!! 😛 (ok, more like $10...)

It is far creamier than Greek and to my tastes, preferable. Curious to hear your thoughts.

Great call on the Bulgarian Feta - great texture, far more enjoyable than Greek!

$8 for a pack of pasta!? Only in NY!

Has anyone seen any deals on nice balsamics or interesting vinegar? Need to re-stock my Spanish vinegars!

Would you get a bigger table next time please!? The one glass of white is feeling quite left out!

Almonds masquerading as peanuts?

Those are some fine looking ribs, Capt! What's the BBQ sauce?

I am clearly hanging out with the wrong friends!

I like your idea of putting the meat/cheese in the shells and toasting them (vs. how we currently do it and toast them empty) to melt the cheese then adding the 'perishables' afterwards. We are eating a lot more Mexican these days with my little guys Celiac diagnosis, so this is great. Might just have to steal it!