Deryn

This recipe I spied on thekitchn.com today had me drooling so some version of this may be in my oven soon. http://www.thekitchn.com/recipe-savory-stuffed-pumpkin-with-sausage-and-gruyere-225029 My favorite winter squash however probably is acorn (though I love many varieties - and make butternut squash soup fairly often). The Thanksgiving thread got me thinking about what I normally (when I am serving a crowd) put on the T-giving table - and slices of baked acorn squash drizzled with a bit of butter, maple syrup, coarse salt and a dash of nutmeg are usually there, especially if I don't have a pumpkin pie/cake/something ready for dessert.

Thank you, Phil for asking the question about bhunoo-ing. You got me interested in the process as well. Welcome to eGullet. I think you will like it here and we will enjoy having you.

Okananogancook - Does he specify a particular quantity/type of liquid (water or yogourt) to be added during the bhunno-ing process ... for instance in the above recipe excerpt? Per his definition, it seems that one must add one of those while bhunno-ing and yet that 'recipe' seems not to discuss that but adds liquid seemingly after that bhunno part is done (when the garlic and ginger pastes dissolved in water are added)? (Or am I misunderstanding something?)

If I were to believe and/or take seriously, everything I read in the media (even if it supposedly emanates from the 'scientific community') or even listen to the ever lengthening list of 'not good for you' foods that my doctor spouts every time I see her (once a year), life would be no fun at all and the list of 'safe foods' for me to eat would be now down to about 3 - all vegetables - and those only if I grow them myself under organic conditions. Supposedly, the first person who will live to be 1000 has already been born, according to something I read recently. Once that person reaches the age of 65, at which point (at least for me) most foods have been decreed not good for them, what will that person be allowed to eat for the remaining 900 plus years of his or her life? No joy ... no life. So, I will raise my glass of wine and eat a bit of cheese, bacon, ham, red meat, butter, eggs, milk and fois gras to go with my cauliflower, broccoli, kale and corn before enjoying a chocolate or other sweet ... none of which I am 'allowed' to ingest these days supposedly but without an occasional nosh of which, life would not be worth living. Had to laugh though. Ran into a neighbour at the supermarket the other day and she mentioned that she had 'discovered' 'uncured' meats so she could finally have bacon, ham, sausage again. I told her to check for celery extract on the package and what its purpose was. The look on her face was nothing less than shocked.

The two times of the year I have traditionally enjoyed a large meal centered around a turkey are Thanksgiving and Christmas - but the heart of that is that I am more Canadian than American. Canadian Thanksgiving being so much more removed from Christmas is most likely the reason I think, even these days, more Canadians probably enjoy turkey on both days. Somehow something is missing from my life when I miss one or the other or both - and I feel bereft of turkey till the following year or event day that warrants its service. Not only is that the time of year for me TO serve turkey, but it is the only of year I DO serve turkey for some reason. However when I serve either meal, while I have sometimes thought it would be nice to vary it, I have never been able to bring myself to do so - unlike people I know in the US. My sister in law used to serve something different (from fish, to lobster, to lamb, to roast beef) every time we went to visit on any holiday that, for me, would have always included turkey. In fact, I don't recall her ever serving a turkey for either American Thanksgiving or Christmas. I know she likes turkey so I am not sure why that is. That being said, it has always seemed to me that, in the states, for many families, the Thanksgiving holiday is more of a homecoming than even Christmas is so I can see why it may be more of a problem to change that menu - it is symbolic of possibly the largest family gathering of the year. Thanksgiving isn't really as much of a large 'family' gathering in Canada - or at least it never was for me or my friends' families - Christmas had that honour up there. But is American Thanksgiving otherwise only food centered? It always seemed to me that the day itself down here was also as centered around football as it was the turkey.

Welcome to eGullet, sartoric! I hope you enjoy it here as much as I do and I know most here do. It is a wonderful community of people interested in the 'food and drink arts' - from all backgrounds and parts of the world. Happy to see another Aussie join us.

Welcome to eGullet, Stuffs. Not all of us are technical experts (the 'not' category includes me) but I hope someone who can help you will come along soon. We have some really great 'techy' type guys here who are, as they have been exploring the FD mechanics and sharing that in their posts, writing what is turning out to be a 'troubleshooting manual' for us less capable folks. And once you have resolved your issue I hope you will stay around and talk to us all about what you have been drying in your machine, etc.

Welcome to eGullet, Richard - where quite a number of us have also attended the Trial and Error Academy of Fine Cooking! It sounds as though you graduated with high honours. I too look forward to hearing about your favorite foods and recipes if you care to share. I envy your location and the wonderful ingredients I am sure you have to work with there.

Oops. I messed up again and showed my North American ignorance of the real Chinese marketplace. I should have known better too. Sorry.

Ah, so it isn't really the mooncakes themselves that are the issue. Nor is it really gluttony that is a problem. They are merely symbolic of the underlying publicly funded 'extravagance' (corruption) the government is trying to control. Thank you for explaining, Liuzhou. I apologize for not 'getting that' earlier. I seriously thought it amusing that something so innocuous in itself - a mooncake - was being banned. It just seemed a bit wacky - especially when I had the mistaken idea that often mooncakes were viewed as fruitcakes are in the States - received as a gift and either tossed in the garbage or handed off to someone else because few really 'like' them and they have become the butt of a joke in the US. I just didn't realize that it is more 'gifts of Porsches' that were being banned. But, will people now not just buy a bag of prawn crackers or something like that and put the 'gift certificates' in a pretty box with them? Or just include a gift certificate for a Fiat instead?

The Chinese Communist Party has just banned their 88 million members from indulging in gluttony and moon cakes (along with other noxious things like golf and philandering). I gather there may be a whole lot fewer moon cakes on the market in China next season (or a whole lot of contraband). http://www.breitbart.com/national-security/2015/10/22/chinese-communists-ban-gluttony-adultery-moon-cakes-golf/

Thanks everyone. I may have to try again to use a mixer I guess. I gave up doing that years ago, but, maybe there were other factors involved at the time (i.e. perhaps I didn't warm the milk enough back then). On the other hand, I haven't minded not using a mixer either since I like my mashed potatoes a little bit lumpy - just not gluey. I normally just use the old fashioned potato masher method (as I am often too lazy to clean out a ricer or take the extra time it consumes to use one either).

You use a beater to make mashed potatoes, rotuts? I have always found that if I use a mixer/beater I get gluey potatoes, no matter what kind of potatoes I used.

Thanks, gfweb. Good to know. I have never grown them but I love them and when I come across some I usually buy them and cook in various ways. Have never noticed a problem with gas as a result, nor have any of my guests who have eaten them chez moi, to my knowledge. BUT, I live in places where it is probable that the produce I get is NOT fresh out of the ground. I wonder how many here who have issues are trying to eat them fresh from their own gardens or live in a place where produce is likely fresher than it might be way up north in eastern Canada for instance?

I can unfortunately vouch for the fact that the liquid whites in cartons (at least the ones I get in backwoods Nova Scotia) will NOT whip up into anything resembling a meringue - they are just too 'watery'.

I was almost sure when I saw those pictures that Ted Harrison (a Canadian artist of some renown who died in the past year) was the artist. I knew him in the Yukon and have a number of his works on my walls. The colours, the style, the flow of the artwork are SO similar - although his tend to contain fewer people and more crows. At any rate, I am now in love with Dong art! Thank you for posting them, Liuzhou. Great idea - the cookbook or calendar!

Perhaps some sort of trifle-y concoction is in order?

RR to me these days means 'rotuts ramble'. Were you talking about Rachael Ray?

Ouch, Kerry. That foot must be killing you. It better be excellent honey. I imagine you are looking forward to getting back home. Thanks for bringing us along yet again on this Manitoulin Island foray. Have a safe trip back.

Glad it is all going so well for you. I am looking forward to seeing the finished version. You must be very excited. You have such good taste to be putting in soapstone. Very smart move - it is worth every penny. And wood floors are my favorite too - you are not alone there either.

Happy Birthday! And many more to come!

I realize you are trying to rescue/save an 'old friend' but sometimes one may have to admit it is time to say goodbye, Darienne. You could buy a cheap slow cooker with a ceramic insert (which could break but won't lose a coating) to replace yours or a more versatile IP (Instant Pot - 6 quart) might be worth considering right now too. You can slow cook, regular cook and pressure cook in one of those. The insert is stainless steel so that should not wear out too quickly. Failing that, if you are still too attached to your cooker to part with it yet, perhaps you could scour 'want ad' papers or online or thrift stores to see if you can find a suitable sized replacement pot to fit your Aroma. Since I tend to give up the ghost quickly if a small appliance doesn't work or has issues of some kind - rather than try to jury-rig a way to continue using it, I am sorry but I cannot really help you with your specific 'how to make it work despite the current issue' questions. But, I do send you a hug!

Thanks, Kerry. Very interesting. What do you do with the mass left in the pot ... or is that garbage after the cocoa butter is removed?

I watched Claudine with her dad years ago when she was young and enjoyed his interaction with her - and now with his granddaughter (who is truly adorable). Claudine has never seemed as comfortable on camera as Jacques is - but they do a nice kitchen dance together with him as the main focus. I noticed particularly in these latest shows however that she certainly can't match his quick, calm, precise knife skills. There was one scene which was a bit painful to watch as both were cutting things up side by side.

I buy black walnuts shelled for good reason! I have several trees in my yard (which ruined my garden with their poison) and you couldn't pay me enough to shell their spoils. And just yesterday I was visiting a friend in central NC whose yard is so covered with those green balls that you can twist your ankle 10 times just walking a few yards. I think you need a very large sledge hammer, a strong arm and a lot of patience to pick out the teensy bits. Good luck with that endeavour, hummingbirdkiss! They taste ok in my opinion, mind you, but I have really only bothered to eat them out of hand, not baked with them. That said, last year I sent some (shelled) black walnuts to one member here who bakes quite a bit - maybe she will pipe up with what she made.