Serious Eats - seriouseats.com

Similar to Amir in Montreal that serves Lebanese fare?

http://www.restoamir.com/

(The website has sound. Visit at your own risk)

I made these today after reading the post =)
Three types: one with white chocolate, one with dark, and one covered in cocoa.

Can anyone experienced w/ chocolate explain why white chocolate just does not want to melt a lot, especially compared to dark?

I also agree with the double fry method. However, after the first fry, spread the potatoes out on a baking sheet and deposit them in the fridge for a few hours so the surface dries off.

It should work out, try it.
If not, you can always drink it =)

4 apples, sweet and mushy (such as McIntosh)
6 apples (such as Anjou)
1 tablespoon of cinnamon
1 teaspoon vanilla

Do you mean pears?

I think sausage is under deeper scrutiny, because only good sausage on a mediocre pizza will benefit the pizza. Otherwise, the mediocre pizza will stay mediocre, perhaps with more meatiness.

Since I live in such a huge Punjabi diaspora in Canada (Brampton). the pizzas here can be gotten from Pizza Depot (a local chain) topped "Indian Style" with extra garlic, as well as chilies, ginger and cilantro. Needless to say, it's very good.

As well, Pizza Pizza has tried to cash in on this trend by offering pizzas with a chicken tikka masala sauce instead of a regular pizza sauce. It's satisfactory, but other pizza places (see above) have much better tasting pizzas.

HFCS is creeping its way up to the Great White North as well. I usually buy sugar-free rye bread, but I decided to go after the multigrain bread, and the ingredients listed: "sugar and/or glucose/fructose". I've since noticed soft drinks, granola bars, and other baked goods (except for Dare cookies - try the double fudge) contain this notation, so we, as consumers don't even know whether it's sugar or HFCS. I can usually taste it in soft drinks and other goods where sweetness is the primary flavour, but its use as an additive is really unnecessary.

I've since reverted to buying house brand colas and drinks, which always contain only sugar, because they taste so much better.

Stolichnaya is good too.

I remember when kids in my school were sniffing pixie sticks. Needless to say, they were banned afterwards.

It can never be a 100% but here are some tips you can use:

Keep it protected (preferably wrapped).
Ship according to the calendar.
Make sure that the container is not contaminated with other previous jams/jellies and is perfectly clean.

p.s. This post was sarcastic, just so you know, I've never canned anything acidic in my life.

4. Equal parts tomatoes, cucumber, feta cheese, red onions. All cubes in roughly the same size, except the Onions if they are too pungent for your liking. You could add lettuce if you like (I usually don't).

For the dressing:
1 part lemon juice
2-4 parts olive oil
chopped oregano
Minced garlic
some yogurt if desired (1 part)
S&P

If you like, you can add more yogurt, lemon zest and garlic to the dressing and use as a marinade for the chicken.

I spent my childhood there, and most spices or spice blends are cheaper here than they are in India for the same brand, but I live in Brampton, Canada where the population is predominantly South Asian so that might have something to do with it.

When you go to Jaipur, make sure you get the Dal Kachori. It's a deep fried flatbread stuffed with lentils. Wash that down with some sweet lassi. Rajashthani lassi usually has some sweets floating around in it making for a great dessert/drink in one.

When you go to Delhi, make sure to go to the Roopak spice store in Karol Bagh, because you will see just about every spice, spice mix, and spice blend in the Indian culinary universe there.

Be sure to pick up Amla Murabba, which is gooseberries preserved in syrup. They are usually available in most grocery shops, as well as the Roopak store.

^
That was my old account, and firefox auto signed me in it by accident., My apologies