Heading soon for short visit to son and family who just moved in July to Toronto. (Him, dil, 3 year old and 9 month old)
So where would be a nice place for me to treat us all to a lunch out?
Specs: He and I love all food, dil not so food-oriented, not crazy about spiciness etc, plus lively 3 year old and baby. Lunch, preferably early, not evening.
So no formidable high-dining experience, just good food with range of choices, relaxed ambiance, kid-friendly. They leave in Little Portugal, so close by would be nice if possible.
Plus recommendation for me to treat son and dil to a meal out on their own in the evening, with me babysitting at home. Again, nothing too fancy or formal but good food, ambiance, service.
I just sent a comment to this thread, which shows in my 'profile' as being sent. not only does it not appear but I can't read any of the other 60+ comments in this thread now. It shows as having no comments at all.
Yesterday in the supermarket (Tesco) I was behind a lady who was buying about 20 loaves of CRUSTLESS sliced white.
Am I way behind the times? Has this product been around for years? She had her teenage daughter with her, I think she was buying for the freezer, not for a big catering event. And I don't think she was Italian, so probably not for making tramezzini.
Was she simply catering to her children's distaste for crusts? Is that the point of such a product? If so I feel disapproval coming on! I can certainly see the point of this bread for, say, making loads of wee sandwiches for a kid's birthday party, or as part of a Strawberry tea at a fete or the like.
Has anyone used this product? If so, for what?
@suburbanfoodie, I found that recipe! (Sorry so long, I've been away.)
At least I think it must be the same one, it even has crystallized flowers for decoration. It's from June, 1982.
I converted it to all-chocolate but the main thing is the 4 different parts - spongecake, ganache, a souffle layer and buttercream icing (NO FONDANT!!!!). Does that sound right? Maybe I could make a .pdf copy and send it to you as an attachment. It is quite a long recipe involving several pages of small type, though it's really not difficult, just takes time to make all the parts. It has very useful tips about the avoidance of crumbs in icing, which I have applied to many other cakes.
(I'm amazed lookling through these back copies, just how much writing and how few pictures there were compared to today!)
I know this is often discussed. I made long-rise no-knead bread recently using my big Le Creuset pan and white bread flour. It came out perfectly.
This morning I baked another batch. This time I'd used a mix of white bread flour, granary flour (a 'malty' flour with a mix of wholemeal and white) and rye - so same technique, same recipe, but different flour and this time I let it rise twice as long (not by design, just happened that way).
It tastes good, has a good texture and crust, but it is much, much flatter than first one. Too flat to be practical as sandwich bread or the like. Is this just because it has rye, which tends to make a flat loaf anyway?
I'm wondering if a solution would be to bake it in a loaf pan with another loaf pan inverted over it for the first half of baking (to approximate le creuset environment).
Any thoughts? @Dbcurrie is this a problem you or others have encountered when using wholegrain flour for this type of bread?
Scientific American is focussing on the science of cookery lately.
At last I understand the basics about 1) sous vide (last month!)
and 2) Molecular gastronomy (this month - under heading 'centrifugal something or other' I think)
I finally get what the appeal of 2) is - never got it before! It's that layer of intensely-flavoured essence, right?
Okay, another weird problem.
I just posted a couple messages, in quick succession, about quinoa in 'talk/food and drink'.
One appeared right away, the other, 5 min on, hasn't yet, which is weird enough.
However, link included in the message isn't live, though it should be.
But - here's the weird thing - the link IS live in the place where all the messages I've sent appears (when I click on 'eaguk'). Also the second message is there, alive and well, though not yet in the actual 'talk/food and drink' bit!
Whatever is going on?
Why are the messages taking so long to appear? It seems hours sometimes.
OK I know this is the Big Night but...
Tonight Channel 4 in the UK showed 'The People's Supermarket', about someone in London who is trying (has tried? failed?) to start a supermarket. He wanted it to be like a particular Co-op in Brooklyn where people work for free in return for a very substantial discount on their food shopping.
Do any of you New Yorkers know what supermarket this is? Is it still working? Does it work because there is a huge concentration in this particular neighbourhood, of like-minded folk? (Brooklyn Heights? Park Slope?)
(This guy then went on to source a fund-raising meal for 60 entirely from food thrown out by the big supermarket chains - but then I stopped watching to talk to my kids on the phone so I dunno what happened!)
Sometimes nothing appears in the 'preview' box. Messages still get sent and appear, but they only appear in the 'message' box as I'm writing them. This is as of a few days ago.
It's ok for this message though, but not for one I just sent about making things at home for the first time.
We've been given a bottle of chocolate wine. I'm a bit scared to try it. Has anyone experienced this?
I got some gluten-free bread for my sister who was visiting over Christmas, as a change from pumpernickel. (It's actually wheat she has a problem with, but of course gluten-free is also wheat-free.)
Anyway, as it turns out, it's really nasty to eat on its own, as bread. I did use it for the stuffings I made though, and it was fine for that purpose. Only my sister knew, and no one else noticed any difference at all.
I think I'll make it into breadcrumbs and just freeze them. Can anyone think of any other good use for it?
Maybe I asked this before - but does anyone have a good recipe for quince paste, as in Spain/Portugal/Brazil, but made with the fruit from a japonica bush?
I have tried before and gotten stuff I like but no one else did, because it wasn't sweet enough. Where we live the japonicas don't really get ripe, but this year as with everything else, we have a bumper crop. I have japonica jelly left over from last year so want to do something different. Do I just need to add more sugar to the standard recipe?
It's a bumper year for us. I make apple-bramble pies, crumbles, use them in cakes, have put some in rumtopf . What next, folks? I've got about 20 lbs in the freezer and more to come by the look of it. We don't really need any more jam or jelly either. Any ideas for savoury recipes?
Please don't tell me to stop picking, I just can't help it...the park around the corner has brambles dripping over the fence, ours for the picking, enough for everyone.
My rhubarb is going mad. I make rhubarb crisp, and rhubarb pie, and rhubarb cobbler, and sometimes mix in strawberries and/or raspberries to these.
I've made rhubarb-ginger jam in the past, but I don't think there is quite enough for that.
Has anyone tried rhubarb buckle? If so, do you have a recipe?
Can anyone think of other things to do with rhubarb? I remember a Middle Eastern recipe recommending rhubarb with lamb or chicken, but can't seem to find it.
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