Search results

It is -28C but the windchill makes it -41 which is awful. Still could be lots worse, and I'm sure it will be...

Another quick tip - use fine granulated sugar for better texture. If you do not have any simply whir regular granulated sugar in your food processor until fine.

Sorry - I was unclear. I was not referring to sites but books. Most of my BBQ books have from-scratch recipes using navy beans.

Bakeries are equipped with much better commercial ovens.

Oops - I somehow managed not to see that part of your post! Sorry. I have a convection oven so thankfully can stack 4 sheets at once. However, that is the most I have ever done at once.

Weird - I've seen very few that call for canned beans! It seems so natural to make them from scratch that it's automatic. But then I make pretty much anything and everything from scratch because I love the process, I know what goes into everything, I have a thirst for knowledge, a need to know...

I make meringues often; love the soft centres and the crispy exterior. After they have finished baking I turn off the heat and leave them in the oven for about an hour; however, I prop the oven door open a wee bit with a wooden spoon. Cream of tartar is a great stabilizer. You can easily...

We do ours from scratch, too, in the oven with all kinds of yummy ingredients. We use navy beans. We bought the bacon to make it this week.

Hi back from Canada, I love to cook spicy foods, too - especially ethnic using exotic and uncommon spices. Do you have any hot sauces that are so hot you had to sign a waiver prior to purchase? I don't - yet... Enjoy!

How about a pavlova with yogurt instead of the cream? Or a granita (although that's more appropriate for warmer weather).

Just another quick hint - check out spice sites such as Spices at Penzeys Spices Spices Herbs and Seasonings A-E for descriptions and uses.

Welcome from a fellow Canadian, although I live several hundred miles northwest of you in Alberta.

That shows contentment! I definitely cannot say I love where I am right now and cannot wait to move to Europe. Not everyone loves to travel and that is just fine! :wink:

How awesome! Cannot wait to hear all about it. Friends of ours just returned home from Israel, Egypt and Turkey and had the time of their lives.

Calabrese salad for sure! Risotto with the peppers (I'd roast them first), spinach, mushrooms and white wine. Too many millions of pork chop recipes to even begin!

I completely agree. We've traveled to many interesting countries and have always been cautious and informed travelers.

I TOTALLY agree. My family cannot understand why I want to go to Israel, Lebanon, Iran, etc. so badly but I am passionate about it. My husband and I are planning to see Israel, Jordan and Egypt on a 6-week independent trip and have absolutely no qualms about going. :wink:

We love Chester and area! If we return I will definitely keep this in mind.

Cooking indeed is chemistry! Does it ever help to understand why things work the way they do. I have an extremely insatiable curiosity. It definitely makes me a better cook, both with ingredients and on a technical level. But then I've loved cooking since I was in Grade 1 and believe that...

When I have more time tomorrow or Friday I will post further info that explains why things work the way they do. One of my food passions is food science so I will help all I can! Another highly recommended book (once you get that paycheque!) is McGee's "On Food and Cooking". It is an excellent...

Hi, and welcome! Herbs and spices are one of my favourite topics EVER. First of all, I was taught long ago that whatever grows together goes together. For example, in the Mediterranean climate wild sages, thymes, oreganos, etc. grow in abundance, not to mention tons of rosemary and lavender...

I LOVE saffron, especially in risotto and paella (already mentioned) and of course in various tagines. You can also make saffron panna cotta.

A gratin would be nice with caramelized lemon juice. You can roast cut lemons, face down, and squeeze the juice on top of the gratin.

EDIT to above: I've been using this ratio for HdP for years and upon scrutinizing it it, not so traditional after all. However, it is still the combination that works the best for me!

It IS wonderful. Just made some 3/4" thick shortbread...so buttery...so calorific...:pig: Having tried many different ratios for HdP this is the one I like best: 4 tbsp dried marjoram 4 tbsp dried thyme 4 tbsp dried summer savory 4-5 bay leaves, crumbled (or sort of pulverized in spice...