Banker by day, artist in the evening.
I'm surprised that someone would buy a mix?! It's incredible to make them at home with ingredients from your own kitchen.
Perhaps you have a "fix it" shop around your town that could fix it?? We have a place in town that can fix anything - and we live by that shop!
I have a rather large collection of antique cookbooks. My oldest cookbook is from 1880 - its amazing. it was considered a household companion. It had recipes in it, but also how to's for household chores, medical care, beauty, lots more. I barely touch it, as it's old and getting fragile. I have used it before - I made a apple cake once from there. But this is easier said then done, as back there measuring cups did not exist. I saw a lot of descriptions such as a "wal-nut sized" for example. Flour was never approximated - it was add flour until it forms a loose/tight/firm dough. I remember that the could tell the temperature of the oven by putting a bit of flour in it and telling how fast it browned, and how brown/black it became. I really love to handle written notes on paper tucked in it from over the years. The original notes in the book that were hand written are very hard to read - due to age. The hand written notes have some pretty neat recipes on them!
This is my kind of post. My other half's family are bee keepers! So, honey is very much loved and used a lot in my household. It's true that if you eat local honey, it can help you build up a resistance to allergens - truth be told that it's the bee pollen though, it MUST be local though. My favorite type is buckwheat honey, if you can find the right type of buckwheat honey it can be very black. It has a lovely flavor. Otherwise our family staple is cloverleaf honey - used in literally everything. Sweet, savory - you name it!
NO WAY - oh dear the thought of it brings back awful memories...
You can always count in Jerzee, always a impressive to me :) I'm going to try and make them this weekend!
my family makes honey - this is a link I use often for recipes. As you can imagine, we use it a lot, this site has a lot of variety!
In Canada(perhaps the states to??I don't know...) "Poutine" is entirely different....It's not a dumpling at all. But it's a dish...french fries, gravy and cheese curds. It comes from Quebec, but is loved and devoured everywhere!
charm city is right - the best rice pudding ever.
Sounds good to me! Looks like a good Canadian dish! :) I do believe I have this on facebook - thanks again! (and will be making it sometime soon!)
Pavlov! Looks about the same as what I am using. This is a old family favorite that no one seems to make anymore - or know how to. My stove is bubbling away with chicken...it's going to be yummy! I'll take those other recipes to!!
I have never been to a Krystals - but I am assuming you guys are talking about a burger?? (I'm a Canadian eh - none of those around here hehe) Trying to google Chicken Sliders was pretty difficult as I always got sites for these burgers!
This is one of those things that one day will be sooo bad for you - they will realize it contains asbestos or something freaky....lol looks scary to me!
I have to be honest and say that my mom was a better baker then a cook. Certain things just never came out right. Her meatloaf was always a brick, and the noodles for a casserole were always mushy. She is amazing at making chili and stews though, and awesome at salsbury steak. I always crave it!
I was told by my family yesterday that apparently I am going to be cooking christmas dinner! lol
I had latke's for supper this evening....Thanks for the craving!
husband - Jaime Oliver OR Antony Bourdain
Wife - Nigella
Ohhh yeah - I have a "crush" on Micheal Smith to...
peanut butter, on wonder bread :)
I am the type that has a difficult time following recipes, I always end up putting my own twist on things. So those half jars are no problem at my house, if I like the contents of that half jar, I'll find a way to use it! I will always use that half jar somewhere, somehow at some point.
I have yet to do a thing. I'll start my candy prep this weekend as well as my shortbread, otherwise I save it all for the 23rd and 24rth. Messing up every pot and pan in my house :)
Wow, I love venison...it's so tasty to me. I use it anyway that I would beef. Any recipe applies in my book.
Happy 2nd SE! I've been reading since day one - time flies!
So nice to see some foodie friends on facebook!
That looks incredible!
I remember that!
Has anyone ever made these?? I am trying my hand at making some chicken and sliders, my husband is half french and this is a old french-Canadian dish, that has become popular over time. Any tips and advice? I know it's a rare recipe, but perhaps one of my foodies knows of it! This is the recipe I am using...
I'll be up to my arms in dirty dishes and yummy baked good from here on out! So I just wanted to wish all of my favorite foodies a fantastic holiday and great new year!
I'm in the middle of a snow storm! Of course I am dying to do all my christmas baking. First off I think I'll make a nice pot of chili and homemade bread for supper...Anyone else immediately go to the kitchen during these snow storms??
I love the website cake wrecks. Today they have gone above and beyond the call of duty, they have posted a lovely video of Mario Lopez and Sandra Lee (dear god, I'm glad she's not on Canada's food network), they are creating a cake that could cost (as she says) $500.00....
I BEG YOU, you must go watch it...
I was just cruising the net, googling for velveeta mac n cheese recipes and what to you know...the third choice was our very own lunapier's recipe(june 1, 2007)....I made it - pretty yummy Luna! You momma know's what she's doing!!
What is megnut up to? Is she coming back, or has she left the internet world??
Just wanted to say happy thanksgiving to all my fellow canuks! I hope you are happily stuffed with turkey! My contribution to my family's meal will be some homemade sweet potato bread!
So, I am planning a reception for myself and my other half. Very low key, 30 people tops are attending, only our very close family and friends. We are having a barbeque. I have the perfect recipes for salads etc, but the burgers have to be spectacular...give me all your hints, tips and techniques for a really great burger. While I have a super recipe I want to add to it...
So, I've started making all kids of lovely chocolates, I've even master the ones with the cherry inside, peppermint patties are great to, not to mention all the others! I have one problem that I need someone out there to answer for me. I have a family member that is severely allergic to all forms of nuts...this makes my chocolate options limited to 2 or 3 brands! I need a high quality chocolate that has no traces at all of nuts. Anyone know of one that they are sure has a peanut free label?
Take a look at the top 100 and let me know your thoughts - At least Alton Brown was in the top 10....However it's no surprise that Paula Brown rules the roost!!
I have the urge to start baking for Christmas. I have been compiling my grocery list of goodies and getting my recipes together. Want to have a cookie exchange?! I know it sounds corny, but I'd love to swap recipes for Christmas baking with all of my serious eats friends! Here's mine...
IRISH LACE COOKIES
1 stick (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups old-fashioned rolled oats
In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto un greased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.
So, for christmas a family member is getting a wine cooler/fridge, corks and a opener for the stocking. And I just bought two beautiful local wines. Any suggestions on books, other gadgets, etc that would be the perfect gift for the wine lover?
Don't get me wrong! I love a nice peice of pumpkin pie, it seems like this is all I ever make with it! I recently saw a recipe for a pumpkin bread that was made with yeast, it seemed to be light and airy. I've been dying to try it! Anyone else have any non-pie related recipes???
How are all of my fellow canadians celebrating thanksgiving this upcoming weekend? I'll be having two dinners with family and friends, and going the fair!
I've decided to be a little adventurous and attempt to make my own pasta dough. I know there are some experts here in the site. Recipes, tips, tricks???? Once made, should make the dish right away, or can I store it for a day or two? Thanks all!
I was just reading Baking Bites, and they had a article on National Rum day, the Amateur Gourmet did a post about his favorite drink, that he got from his dad...
My favorite is a pineapple pushover...
1 oz. Vodka , 1/2 oz. Ameretto 4 oz., Pineapple Juice, 1 oz. Cream. Shake with ice and serve in a higball...
What's yours???
I am posting this link to a recipe for anyone here on Serious Eats who, like me, has a serious addiction to Nutella. It's amazing stuff! The post from www.bakeorbreak.com is old, from February. But the recipe looks amazing, and I had to urge to share! On top of my other baking adventures this weekend I just might have to make these!!! Oh so yummy...
http://www.bakeorbreak.com/recipes/2007/02/06/nutella-oatmeal-cookies/
A friend gave me some mint plants! I am now dying to try a ice cream recipe, but have found recipes on the net that call for artificial extract and food colouring. I'm not up for that. I want a custardy recipe that calls for real mint. Anyone have one that they care to share???
I want to make some macarons for out family. Every recipe I have or looked up has a nut component in the recipe, the issue is that I have a family member with a life-threatening allergie to nuts (sad I know) Does anyone have a recipe for macarons without nuts as a ingredient?? Much appreciated!
I have a incredible interest in not only cooking, but also antiques. I have started to collect antique cookbooks. They are incredible to read. Now I found a website that has a enormous selection in these lost recipes and books! Some(most) of these recipes date back to the 1800's. I thought I'd share it...very interesting! It makes me want to try some this weekend...some are incredibly interesting, some are not so appetizing!
I was on google, and was looking for a few old recipes, nothing in mind...just wanted to experiment a bit with a few recipes this weekend. I came across this website and laughed hysterically (they are weight watchers diet recipes)! It goes to show you have far we've come with healthy food!
Would you recommend freezing cookies that are decorated with royal icing? None of the recipes I have seen suggest a shelf life, or storage suggestions...Just curious to know what the Serious Eats Opinions are. They are for a wedding, and being a good friend of the bride, I know I can't decorate them a few days before-as I can guarantee I'll be busy, plus a hectic work schedule, allows for weekends only.
I know there are a million "secret recipes" out there. What do you do to make a fantastic sauce? After 7 days of not being able to cook, due to a crazy schedule. I've decided to make this tonight for dinner, a lovely way to get into my kitchen again!
I have a fabulous recipe for sugar cookies and have agreed to bake cookies for a friends wedding. I would love to use royal icing, or fondant. Any tips? Which one do you recommend and why? These cookies are going to be small little heart shaped cookies. I was thinking of using edible gold, or something elegant to decorate them with. I'm up for suggestions!
I recently bough an entire roll or phyllo dough to wrap salmon in it...it was fabulous! Now I have all of this extra dough, I was thinking of trying a version of apple crisp. But there is so much you can do with this wonderful stuff. Any suggestions? I'd love to hear some comments and inspirational ideas! Recipes welcome!
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i am so making these!!