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http://bewitchingkitchen.com/2014/07/24/crispy-cornmeal-sweet-potato-fries-2/ I wonder if you could use olive or or regular veg oil instead of the coconut oil - not a coconut fan? This recipe might be an interesting prep for regular potatoes as well. p

^^That's what I do as well, two freezers and a chamber vac-->attacking food costs aggressively! p

^^Totally agree Alex, just wondering what others thought. Some will turn their noses up, but IMO the're cutting it off to spite their face. p

Not that I mind Fish and chips but I hoped for more choices p

Maybe I'm overly self-conscious about what other shoppers are thinking when they see reduced items in my cart. p

Disgusting topic, so forewarned and possibly suggesting an exit if squeamish. Lots of rumours/fears abound regarding food being adulterated before being served to diners if staff feel offended. This does happen, not often, but often enough to raise the issue. Yes, this is a disgusting and illegal act. The question is, would this bother you if you weren't aware of it? I am assuming you have no health concerns that would be impacted by this event and the perpetrator had no health issues that would affect you. If the above qualifiers are applied, is then is this any different/worse than the staff commenting to a colleague that the diner is an idiot? You were not harmed physically nor psychologically. p

Do you ever buy reduced foods at the grocers because the "Best Before" date is the current date or tomorrow's? I've seen price reductions of 30 - 50% off the original price. Items that come to mind are meats, vegetables and bakery goods. I've seen posts here from a few well respected members of this board who practise this buying strategy. What's your take/opinion on this habit? p

Many restaurant menus feature "specials". Some are dishes made from unique and not usually available ingredients or a limited spin on a creative dish that isn't normally available. Others offer the diner a special price on an item because the chef was able to get a good price on an item and is passing the savings on to the diner. Finally the "special" might reflect that an ingredient is "going off" or while "good" today, might not be tomorrow and in the interests of economy must be used rather than be wasted. Just a couple of clarifications, I'm not suggesting "bad" food be served. There should be minimal or no difference in taste between the"fresh" dish and the "not-so fresh" dish. My question is, should menus indicate what defines these "specials" and how should they do this? I think any menu that included "Clearance Items" as a menu section would scare off many diners, although personally I would give them some honest consideration as I tend to consider value as well as cost in my menu choices. Finally I believe that all the reasons I described in the first paragraph are legitimate, moral and ethical choices for restaurants to make. Your thoughts/opinions. P

Not sure if you're saying the same thing radtek, but I've noticed on most current packages of wrap (all types), the metal cutting edge has been replaced by a cardboard one. Unsure if this is due to safety/legal concerns or simply cost-cutting. p

I fairly sure it's not biodegradeable, it may even belong to that family of compounds that have a half life. It may become a family heirloom. Regarding the cutter length...too late to return it?

I will check Tor's out, thanks Sylvialovgren. My only experience with Fish and Chips in town has been Duckworth's just across the Narrows. Good food but the decor leaves one reminded of eating outside at a picnic table. p

Hi Mick, I don'knowing you're still looking at this project as it's coming up to a year later. My view of ebook cookbooks is that I would never buy one. Most ebook readers are designed to read page after page sequentially, flipping around or browsing is a pain. In a cookbook, I like to browse or call up specific ingredients such as beef or poultry etc. Indexes are nice as well, but probably very difficult to setup in an ebook format. Assuming that receiving some money for your efforts would nice, an alternative might be a website with a registration fee a la America's Test Kitchen which charges a member fee for most of their content. Obviously this would require an upfront cost as you admit to not having the DIY skills. Most importantly you would have to offer perceived value for your site. Not sure if this helps, but best of luck to you with your goal. p

^^ chuckle chuckle...your accent seems to have slipped a bit I do see your point though. A Breville or Cuisinart JUST to make toast is a little ridiculous. Sort of like buying a Rolls Royce just because they have great radio. And to add, the OP was asking about toasters so in that respect my post strayed a mite off-topic, for which I consider myself properly chastened. p

Looking to enjoy some good quality casual dining in Orillia. I know Casino Rama has various restaurants but would like to avoid it as parking and crowds sometimes can be horrendous. Any experiences or reccomendations or warnings. p

I have a Frigidaire upright freezer only that has a digital temperature display. I've set the temperature to -10 F. I also vacuum seal pretty much everything into meal size portions so freezer burn isn't a concern. At the temperature I have set, I believe that temperature fluctuations are a non-issue as it's unlikely food temperatures will get above freezing as I have a 10 degree buffer. The unit also has a power loss alarm. That temperature is good for most food storage but ice cream not so much p

Re using coolers as containers, I have two coolers one medium size and one small (24 beer and the other a 6 pack). To prepare them, I discarded their lids as they were only pop on pop off types, no hinges. I purchased a small sheet of 1 1/2 inch "Styrofoam SM" (ridgid styrofoam, closed cell, not the white stuff that crumbles). I cut lids to fit, then cut a hole to insert my circulator (Anova) When I want to use the coolers as coolers I just pop the original lids back on. Works a treat! p

These are/were sold under a number of different brands. I have one and am happy with the results I've obtained with it. I don't use it that often as that big bowl is a bear to wash because of its size and weight. Regarding the comment about putting the lid somewhere, my model has a frame with provisision for setting the hot lid vertically along side the unit. Scary at first to use as your afraid the whole thing will tip over but it doesn't. I tried it a few times with a cold lid just to get used to the placement etc. Personally I wouldn't reccomend it as there are better products out there, albeit for more money like the Breville Smart Oven and Cuisinart Steam Oven p

Have had a number of different toasters, Avanti, B& D infared etc. I even had one that was supposed to act like a commercial conveyer toaster. You put the bread in the top and turned it on, when it was done it didn't pop up, but rather it slid out the bottom onto a tray, neat idea but the problem was the toasting area was very shallow so your toast was only 1/2 toasted literally. I've used the Breville and aside from seeing what is happening with your toast (using a flashlight of course) I was not impressed. Hands down winner as mentioned by Rotuts above is the Cuisinart Steam Oven - produces good toastyness on the outside and a warm/cooked interior plus you don't need a flashlight do judge doneness P.S. At about $250 it does a lot more than toast. p

I had a 11 inch,Henckel, yellow handle bread knife (two man) - probably their commercial line, which I was very pleased with. I then purchased a 8 inch Mercer (no-name) for about 35 dollars with an off-set handle - I love it! The Henckel which probably cost 4 times as much sits forlornly in the knife block. Definitely go off-set!!! p

My thoughts have nothing to do with math. If your recipe calls for 2 eggs, then your egg cost is 16 cents times 2 regardless of whether you use the whole egg or not. If however you need only the yolk or white and cleverly have a valid use for the left over yolk/white, then you can make use of the figures graciously provided by Shalmanese. That being said, your egg cost overall won't go down as you would still have to add its cost to the second recipe in order to make use of the left over yolk/white. Sounds almost like metaphysics p

I love non-stick cookware, therefore I shy away from metal utensils. I've tried nylon/plastic/wood and what I like best is silicone. I have a silicone ladle that has a metal basket encapsulated in silicone - ridgity (sp)?, easy clean,non-stick and some degree of flexibility. As an aside, I suggest staying with metal or wood handles if you tend to leave your utensil in the pot while you are cooking - I've found that otherwise they may melt at the rim of the pot due to the heat of the pot,not the food (especially with gas!) p

TBH I'm not being a smartass nor being sarcastic, but I missed the point as well - could you elaborate? I watched The French Chef when I was younger (and reruns) when I was older. Always enjoyed and learned from the show,I think she was the original rockstar chef, her "OOPSIES" were priceless not as comedy, but as humanizing. I found watching her with Jacques saddening. I,m sure she wasn't doing it as a last claim to fame because in my mind she had never lost it. I realize we all get old (I'm a senior citizen) and lose some of our capabilities, but I'd prefer to remember how she made cuisine a household word. I also feel sorry for younger viewers whose sole exposure to Julia is that show. p