gourmande

First, please understand that I am a novice at bread making... and not much acquainted with the workings of yeast... I was just wondering if a bowl of proofed yeast could be kept (refrigerated or otherwise) should one not be able to use it when planned. My concern is not so much one of preserving my proofed yeast as it is understanding how long proofed yeast can "live". Thank you in advance for any and all insight you can provide this newbie

Thank you... I'll email these suggestions to them. I've started a second restaurant list... given the options Toronto has to offer it was inevitable! G

Camdan, GordonCooks (and those who msgd me): Thank you so much for all your help ... I included your suggestions in the list I compiled and which I've now sent along with weblinks. I'll be seeing them in Bronte Creek on Sunday and can't wait to find out how they made out... I'll let you know when I return. I should definitely make an effort to get to Toronto and try some of those restaurants. I drive through TO often enough but never seem to have time to stop over! Thanks again ! G

HELP... I have friends from Michigan who are visiting TO for the first time this coming weekend (Sept. 19-21). They will only be spending two nights (arriving late Friday) and are looking for a memorable dining experience for Saturday, and a great hotel - I know, I know, hotel requests don't fit this forum but I thought I'd mention it anyway... Anyhow, not being from TO I haven't a clue what to suggest, but knowing them I'm thinking Perigee would be one option as might have been Canoe but they're not open Saturdays. Can anyone help out here... ASAP? Many, MANY thanks G PS: If you can suggest a hotel as well I'd appreciate it... They want luxurious accommodations with secure parking for their vintage sports car. They're first inclination was the Royal York...

Oh yum... Deep fried cod tongue and cheeks... is there a better snack food? All to say, yes I love 'em. They go down well with pitchers of beer on a Friday afternoon, followed by a fish and chip dinner with mushy peas, and for dessert, a thick slice of figgy pudding ... MMMMMMMM

Thick bone-in rib steaks, cooked on the grill, are what we've been enjoying most lately, and - don't shoot me - La Grille Montreal Steak Spice continues to be our favourite rub.

Haven't tried but certainly will! I'm always looking for "easy cleanup" and "multi-purpose" recipes/preparations for our camping excursions. Edit: Bonus with this idea: the same water could be used for our tea/coffee... no waste. Thanks for the tip.

Here is today's chili simmering away... As mentioned yesterday, today I'm making a very simple ground beef version. The ingredients include: ground beef, onion, red and green sweet peppers, canned tomatoes, canned kidney beans, chipotle in adobo sauce, garlic, cumin, oregano, chili powder, cocoa powder and salt. Once served I'll top with some chopped fresh cilantro and grated cheddar.

For the few times we indulge in frites at home... Being a home cook for just two, days in advance prep is not an issue. However, I usually peel, cut and chill (in ice water) the potatoes a few hours ahead then dry them thoroughly before blanching and frying. I prefer a 1/4 inch cut for frites and as condiment... a nice mayonnaise. ... Of course, chips for fish is a whole different story

OK, I'm going to pick up the gauntlet here. How is this chili? It sounds like a wonderful braised lamb stew. Are there actual chilis in it? I mean these questions in the friendliest of ways, of course! ← Well, to begin with it involves ground lamb rather than cubed (which is what I associate more with stew), the "chilis" or peppers I have used in various incarnations include the sweet red and yellow varieties along with fresh hot Thai peppers, and/or smoked paprika or dried chipotle... as I said it's a work in progress so to speak (the original recipe was never divulged), but it absolutely is an interesting twist on "chili"... and YES, quite good.

Phew!!! Someone else mentioned lamb first. I was afraid to post this earlier, but one of my favourite chili recipes (I use the term loosely) includes lamb, chick peas, toasted ground coriander and fresh mint. Back in the day, we'd have après-ski chili nights, and one weekend, a friend brought her lamb chili that wowed us all! I've been attempting to replicate it ever since... I plan on making a ground beef version tomorrow and for the first time, I may even take notes as to actual ingredients and quantities...

I have leftovers and I'm only 4 hours away...

Today I made the Caribbean Pork Shoulder (page 354) ... meh... nothing to write home about so I definitely will not be doing that one again.

Thanks Jayhay, they were indeed delicious, and even better reheated a few days later. For the second use I removed the meat from the bone and heated it in the sauce with the remaining veg. And believe it or not, we still had some leftover; just enough for lunch the next day! IMO, the only way to judge it honestly is to make it as it is written. However, I don't have a copy of it so for now, I think I'll stick with my Balthazar recipe

I agree, there is no way that amount of liquid will reduce much in 10 minutes. Then again, maybe that's why they suggest cooking uncovered. If it were me, I'd cut back on the amount of liquid and go for a covered braise. edited for clarity