grew up in Buffalo, NY, lived in Pittsburgh for a long time, married a Canadian and now living in a little college town an hour outside Toronto. Missing Wegmans.

  • Location: Peterborough, ON
  • Favorite foods: aloo gobi, banh mi, sushi, bagels with lox, mccain smiley face fries (for sad days), pumpkin ice cream, crusty bread, potato soup, fatoosh, apple tart, mashed potatoes
  • Last bite on earth: aloo gobi with basmati and a side of garlic naan, mango lassi and a big glass of water with lime and cucumber. maybe some rice pudding with pistachios for dessert.

white wine substitute?

thanks for the suggestions everyone!

I ended up cooking them with butter, garlic, shallots, tarragon, lemon and a nice blonde lager. Husband says he really enjoyed them, and while mussels are texturally a little weird for me, I enjoyed dipping baguette into the broth.

Next time I will definitely try them with a coconut milk broth!

Kosher recipe ideas?

@bareneed haha, it's not quite as small as the town on LMOtP! It's a Unitarian congregation of about 100 families, and since we have services on sunday, and the synagogue has service on friday/saturday, it made a lot of sense.

@gator pam thanks for the link!

the synagogue is sort of multi-denominational. There are some conservative Jews and some more reform. They don't have a full time rabbi or regular services, since there are only about 30 Jewish families in the area. Which is a large part of the reason they share the space with the Unitarians. We rent from them and help with building maintenance, and they're able to stay open. Hopefully they'll be able to increase their numbers, but it seems like a lot of families have moved to the bigger cities (Toronto, Ottawa) over the years.

So, they're okay with using pre-cut carrots and salad, but aside from that, they're pretty strict on making sure that things carry a kosher symbol. I can't being anything from home that has been opened, and no utensils.

Slice Poll: How Do You Reheat Your Leftover Pizza?

I like mine cold with a squeeze of lemon.

'Top Chef Masters' Improv Episode: Just The Tasty Bits

Susur's first wife was killed in 1983 in the Korean Air Disaster.

Cook the Book: 'The Book of Tapas'

Tortilla de patatas! yum yum.

Slice Poll: Do You Make Pizza at Home?

I suppose some people might feel like it's cheating, but ever since we bought a bread maker last year, we're eating a lot more pizza. It's nice to be able to mix in my ingredients and have the machine mix and knead and have it rise perfectly every time. I usually make the dough fresh that day if we're having pizza, but since it takes only 55 minutes for the machine to mix the equivalent of 2 medium thickness pizzas, I could spend a little time on the weekend measuring and have a freezer full of dough.

What Spring Foods Are You Looking Forward To?

fiddleheads! mmmmmmm

Do You Hate Popcorn?

I feel that the smell of popcorn in a theatre is part of the experience. Without it, it would seem a little empty. (I accept being brainwashed by marketing)

however, I do prefer cooking my own at home.

Dinner Tonight: Chipped Beef Gravy

my father used to make this for us on weekends sometimes, and I just hated it. It was too salty and the gravy was too bland for me.

Taste Test: Baked vs. Fried Buffalo Wings

as a born and raised Buffalonian, I declare this article sacrilege! if you bake the wings, they aren't Buffalo wings anymore. ;) You're allowed to enjoy them and eat a dozen at a time, but no calling them Buffalo wings.

Poll: What Do You Call Cola Drinks?

reading through the comments...really you guys? poison? anything outside of moderation is bad for you, but soda, er, carbonated beverages, are probably less bad for you than antibiotic laden bacon. We all know you love your bacon, Serious Eaters.

Poll: What Do You Call Cola Drinks?

I say soda, even though I grew up in Buffalo and now live in Canada, both of which are Pop-lands. I just always hated the way 'pop' sounded.

Quiz: How Much Do You Know About Vegan Substitutes?

I got one 'wrong' but I know it's right. it's about the egg substitute. it gives you the 'correct' answer, and then the explanation tells you why the 'correct' answer is wrong. does that make any sense at all?

Are Heirloom Wheat Varieties the Next Big Baking Trend?

red fife wheat is all over the place here in Peterborough, Ontario where it originated in North America, and it produces a nuttier, denser bread. It's great that local bakers are making use of it, but I find that it often just ends up making the bread very expensive. and in a college town like this, local bakers could not rely on it solely.

Fewer Waiters Going Penless These Days

I'm surprised at the hostility. I've served tables for years, and unless an order is extremely complex or it's a very large party, I don't need to write it down. It's not because I'm filled with 'badassitude' (at least not for that reason), but simply it seems to make things go faster. In all these years, I can't think of a time when an order was messed up because I forgot something. It's all about knowing your own limit on information retention.

DVD Giveaway: Food, Inc.

My family has cut a lot of meat out of our diet and when we do consume meat, we make every effort to be educated as to where it comes from. It makes the occasional indulgence of a pepperoni pizza from the local parlor less guilt ridden.

Can't eat it anymore

Newfoundland food. It's mostly awful mush.

Help me name my food blog (yes, another one!)

these are all amazing suggestions! now I'm torn with too many choices!

Onigiri fillings

I usually use tuna and umeboshi, but I've also made some with smoked salmon and cream cheese.

Pumpkin seed oil

@salpico - that does sound amazing. Husband is excited to try it.

@pooch - yeah, I know I can't hear it, and I think that's why I'm having such a hard time finding a use for it.

You live where?

Born and raised in Buffalo, NY, but I consider Pittsburgh to be my second home.

I will be moving to Peterborough, Ontario (about an hour NE of Toronto, toward Ottawa) within the year.

Cook the Book: 'Kneadlessly Simple'

A beautiful, simple loaf of country white. Makes the whole house smell amazing.

How Old Is Too Old To Trick-or-Treat?

My younger sister is 22 and went out trick-or-treating this year. I thought that was kind of pathetic.

Vegan Crepes for Breakfast

The angry vegan police are going to jump out of the woodwork any moment and declare these non-vegan for having honey in them.

However, they look amazing and this vegan would totally scarf them down.

Is this French cheese safe to eat?

My brother in law has a foreign exchange student from Nice, France. Her parents sent my husband and I a Christmas package that had cheese and saucisson in it.

When we went to get it at the post office the women there were like "oh thank god! the cheese people are here!" and they proceeded to give us the package wrapped in a special Canada Post bag, apologizing for the state it was in. This package REEKED.

So we took it home, and opened it. The cheeses inside were soft, as you might expect, but they didn't smell that bad. Definitely stinky, but in a cheese kind of way. The box itself smelled worse than everything else.

Also, the saucisson package was opened, but it doesn't look like it was ever vacuum sealed and it's a very dry sausage. Actually, of everything in the package, the sausage smells the strongest.

It's winter here, and I imagine the cheese got the warmest waiting for us in the post office. I guess what I'm wondering is this safe to eat? Are there any things I can look for to see if the cheeses aren't safe? I'd hate to have to toss these, the amount they paid in shipping alone would make me feel guilty.

Oh, and the cheeses in question are, in case this affects your answer:

Mothais sur feuille
Germain Langres

Since they came home today, they've been in the fridge.

Thanks Serious Eaters!

white wine substitute?

I'm cooking mussels for my husband tomorrow night, and almost every recipe I see says to steam them in a dry white wine. I don't have wine in the house (and living in Canada means making a special trip to the LCBO to get it).

What I DO have is white cooking wine. Is this an acceptable substitution? Should I use broth instead?

I've never prepared mussels before, so I'm not really sure how much leeway I have in terms of taste here.


Kosher recipe ideas?

I'm cooking for a group of people at my church on Monday night. They asked for pasta and salad, both easy items, but I'd like to make them a little more special.

The only catch is that my church shares a space with the local synagogue and has an agreement to keep kosher in the kitchen. I've done quite a bit of baking there, but never a meal.

It's a dairy kitchen, so the dish has to be vegetarian. They allow for fish, but only red fish (something to do with not being mislabeled).

I also live in a fairly small Canadian town, so I'm not sure how easy it will be to find kosher cheese. There are no kosher delis or shops here.

Aside from that, I don't think anyone has any specific dietary restrictions.

Any ideas? I want to do more than dump a jar of sauce into a pot :)


So, I was planning on making homemade aloo gobi for dinner this weekend, and the recipe calls for fenugreek. I grabbed a small bag of the seeds from the local bulk store and then came to find out that what I was supposed to get were the dried leaves. Sadly, the store doesn't carry that.

Can I use the seeds in substitution? Do they share a flavour profile? if so, do I toast them in the pan with the other whole spices?

I don't have a grinder or a mortal/pestle, so they'd have to stay whole.

Should I skip them all together? Is there another spice I can use instead?

Help naming a beer.

my friend brews his own beer, and needs ideas for a name for his latest creation.

His description: It's an American Brown Ale brewed with some Rye malt, then aged with white oak chips that were soaked in Rye whiskey.

Help me name my food blog (yes, another one!)

I know this sort of topic often stirs up the masses here on SE, but I'm at a loss. I've looked through the old threads on the topic, but nothing jumped out at me.

Let me tell you a tiny bit about the blog. Husband and I will be writing it. We will be using wikipedia's list of cuisines, and every week or so, spending a full day cooking and eating as true to that cuisine as possible (breakfast, lunch, dinner, snacks, drinks). So one week might be Northern Indian, the next week Nigerian, the next week Southern American, etc. The list is quite extensive. We already have a few weeks of dishes together and photographed, we just need to register the blog and domain.

We thought of Eat The World, but that doesn't sound that great. Everyone we ask seems to say "great idea, can't wait to read it, but no idea what to name it."

Thanks for taking a moment to share your collective brain with us.

50+ baked potatoes

husband and I worked a charity steak cook-off and were given 50+ leftover baked potatoes. What kinds of things can you suggest that we make with them?

Pumpkin seed oil

I bought a bottle of it to drizzle on a pear and squash soup months ago, and I'm sort of at a loss for what to use it for now.


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