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Orange Sweet Potato Juice

We juice every day, but I haven't tried sweet potatoes because I guess...I didn't think they'd have much juice? Too dry? Guess I'm wrong too. I'll give them a try. Thanks!

Science and Fruit Cake

It should be moist, not dry and crumbly. I'd be appalled if mine crumbled when cut regardless of the size of the piece.

Science and Fruit Cake

I took over the family fruitcake making well, more than three decades ago. lots more, but that isn't the point. There is no alcohol in the recipe (the original was great grandmothers, we think: it had instructions such as "as many currants as a large man's hands can hold, twiceover"). It definitely has to age, or ripen to use the correct term. Tightly wrapped and cool and dark. Not as cold as the fridge, but cool. Best year ever was when I had to make it before Canadian Thanksgiving, so it had extra weeks to ripen. No mould, just incredible depth and yummyness.

Do you have a pastry blog you go to?

Thanks all. I've added three to my list: farmette, Joe Pastry and David Lebovitz.

2 Ingredients

one box of angel food cake, one 20 ounce tin (I can only find 19, it worked) of crushed pineapple, juice and all. Mix, bake @ 350 for 30 minutes.

Do you have AND use a deep-fryer?

On the topic of used oil: my former in-laws left a vat of oil cooling on the back deck once. And their dog ate/drank it. The vet told them there was nothing to be done other than having a large amount of water constantly available and keeping them OUTSIDE for a couple of days. Fortunately they lived on an acreage and it was summer so they could do that. Still haunts me everytime I think about used oil.

Moose Roast

Know for sure it is moose, my neighbour/landlord is the hunter. I'm the hypocrite - couldn't kill one, sure willing to eat one! I will do the smaller cuts idea I think. Some for burgers, a smallish batch of chili and then a red wine braise. Thanks, serious eaters!

Puff Pastry - what would you bake today?

I ended up making brie en croute. We had five year old cheddar, spiced gouda, ham without the deadly (for me) nitrates, some wine and some french bread. Adding a baked brie seemed like the best supper ever! Finished with port and chocolate. That was a good day.

Puff Pastry - what would you bake today?

ooooh Tarte Tatin. I've been thinking about that recently anyway, which is why i had that previous question about what pan to use! Thanks S.Eaters!

Pastry Magazine

The only one that seems decent is Pastry and Baking Magazine. In the end I decided to get bunches of "essential" pastry books from my library and see what appealed. The magazine - particularly as I'd be paying in American dollars - was equal in cost to most of the books I was looking at.

best new (to you) kitchen equipment 2013

I too got married in May, and clearly the crowd knows I love cooking and my mister is happy to eat anything: nearly every single gift was kitchen related! best? Three granite pans. I love them. Two large and one small. I've given them their own special drawer where nothing gets stacked on them or bumps into them. Lucky me!

Has a recipe or technique ever blown your culinary mind?

Starting popovers in a cold oven, Comfort me with Apples, Joe Fiorito (he give his source for doing it this way I just don't recall who it was). And grinding my own hambuger meat. I can honestly say that reading SE and decidng to grind my own meat in the search for a perfect burger has been life changing. Wish I'd started much sooner in life doing burgers that way.

What is your favourite soup cookbook?

I am a...well-seasoned? soup cook. Best at breads, but soup and bread is where I made extra money when times were tight. Becoming a single mom with a baby and toddler, I have to say that being able to cook was a huge budget saver. Soups and stews appeared several times a week from September to March. I used to sell individual frozen soup with a large home made bun to co-workers to get some extra cash in my pocket. Somehow, now that the children are out on their own, soup isn't much on the menu.

I got married in May (after being single for 18 years, complete surprise. Life can be like that!) and have two new kids. My two grew up fairly adventurous children in the kitchen. My new son is diabetic, and his sister is a fussy eater. Not unusually so, just the regular 13 year-old fussiness. I pick my battles in life, so the only parenting edict I've made so far is no making different meals for everyone. Just goes against everything I believe in. Winter is here (well, where I live it is!) time for soup. I could haul out some of the old favourites and certainly Italian Wedding with kale will be on the table this winter but wanted something specifically soup related, not just a soup section from my cookbook collection.

Lighter food suggestions in Victoria BC

If you do eat there, can you post what you had and what you thought? My sister and bro-in-law don't like it, but I don't often enojoy the same foods they do. I'd like someone else's opinon as I am in Victoria quite often.

50 year old KitchenAid standmixer parts?

I have that one too, and a local small appliance repair place orders stuff in for me. Maybe you have something local too?

What would you do with grape jelly?

Many thanks for all the comments; it is a pretty tart jelly (wild grapes way too sour to eat out of hand, too much even for a decent wine). Will try the meatballs, and I need a dessert for a potluck so jelly roll. oh for the days when my son ate two to three double layer pbj sandwiches as a midnight "snack". Never had to much jelly then!

What to do with all of these crabapples?

I make crabapple cordial with mine, after all the jellies. let me know if you want an email with the recipe!

Looking for a specific bread book.

Sww? SEE?? Ain't nothin can't be answered by S.E. people. Many thanks brooks.

Potato Buns for Burgers

Thanks you guys. Am going to try ATK first as they looked more hamburger-y and if that isn't what I hope it will be will try the boastfulbaker and then maybe something brioche like, although I have gone that route before. TAsty, but not my preference for a burger bun. Which makes me want to ask another burger bun related question. Think I'll make it a new topic, though.

What's Your Favorite Hot Dog Topping?

Tipsykit37 - I'm so grieved! Used to get cheese dogs at Top Dog in Kingston, Ontario. Haven't been able to have one since 1980 something. It's one thing to find a hot dog I can eat (there is a local place that will - assuming i order a whole lot - make sausage and hot dogs for me) but I've never come across a cheese dog. Good times, good times.

What's Your Favorite Hot Dog Topping?

Hot dogs and bacon and ham existed long before the added chemicals. If I invent a time machine I will try not to mess up the time line, but I may have to bring back real hot dogs and ham. And bacon. And pea meal bacon. I don't know what you call that in the states, they don't even call it that here (I'm from eastern Canada, they just call it bacon here). The flavour in those meats used to come from smoking, not the chemicals. Plain salt brine, and a smoke house. There are people here who make their own bacon. I've had that all of once in my life, when I was far north, away from the bigger cities. The family raised pigs, and always kept a couple for themselves, and made their own ham and bacon the way their family had been doing for countless generations. Best bacon I've ever had!

What's Your Favorite Hot Dog Topping?

Oh, and yes, naturally smoked bacon and ham tastes like it should. Better, in fact. My father now only eats what I do, because it tastes the way he remembers bacon in his childhood. Smokehouse bacon, yum. In fact, he recalls his parents talking about the regulations coming in that smoked meat HAD to contain the chemical to be sold commercially.

Until McLeans, my only ham type food was Prosciutto from Italy. I don't know if you can import that in the US, but we can in Canada. There are tons of things - even in Safeway and Superstore - labelled Prosciutto, but I'm talking about the real thing. Not a chemical in sight and melts like butter in your mouth. Gotta go, cuz now I'm really hungry!

What's Your Favorite Hot Dog Topping?

Kenji - McLean Organics in Canada has hot dogs I can eat. When different companies started coming out with no "added" nitrites, I contacted one of the companies customer service department. They said that yes, they use celery extract which is a natural nitrite, but at extremely high concentrations. Higher than just having normal chemical filled hot dogs. She was very happy to tell me that our bodies break down the veggie source, instead of storing it in fatty tissues as the lab nitrites do (with NO studies or information to back that up, she just "knew" that it worked that way). And then conluded with "but if you're allergic to the chemical, then don't eat our products. Ever.". So I don't. I can't even eat a hamburger that has been cooked on a grill that had hot dogs on it. It's never enough to send me to hospital, but enough to make me very ill indeed. As my doctor explained it, the older I get the more sensitive I will become.

Woodstown Farms bacon and hotdogs from McLeans I can have, and in Port Alberni (Vancouver Island, British Columbia) Hertels makes bacon I can have too. Nothing else in their line like thick cut bacon or ham but still: when I visit family on the island I always come home with a suitcase with LOTS of bacon. Sometimes in my carry-on too. Which doesn't get taken at security but sure has earned me some interesting looks!

What's Your Favorite Hot Dog Topping?

first, has to be from one of the few no nitrites/nitrates places. And no celery extract either: it's natural, but still deadly if you're allergic to nitrites/nitrates. For topping...corn relish. Love it to the point where I bring it myself to bbqs, as no one seems to supply it. All the ketchup and mustard and sweet green relish you'd ever want, but the lowly corn relish never seems to be present.


I had a Breville, and my daughter (aged 16) sold it at our garage sale. I hadn't put a price on it yet. That lady got a deal. Now I'm juicing again (I'd noticed in migraine journal that my least migraine months were when I was juicing) and bought the Jack Lalanne. It works, but I really want my Breville back. Badly enough that I'll probably by a new one.

The main difference is the amount of juice. The Breville left a fairly dry pulp behind, the Lalanne is quite soppy.


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