More cook than baker, maybe because I don't like a lot of rules...
Cooking is soothing for me, and I also love to entertain people.
Where to start? They all look so dang good as the temperatures here drop.
Yes @PeterT! The canned St Hubert stuff will do in a pinch, but not, in my opinion, cheddar cheese. I have also seen the odd roadside place (in Ontario) try to get away with mozzarella. No. It simply won't do. But I do love your idea to use a thermos of gravy and a bag of curds. But then I regularly smuggle a pint of cider when I go to see a movie....
This brings up some happy memories for me. When I was a kid, our class went once a week to the local arena for an hour or so of ice skating. All very free form -- some of us skating to music, some practising twirls, many of us linking hands for a raucous crack the whip. At the end I would buy a treat - always a square of sponge toffee. I will definitely try this recipe. It takes me back to 1960s & 70s small town Ontario.
I have always wanted to try this, so I just might summon up the courage to make it. It looks so so so good!
Could these be pan-fried instead of deep-fried? These look truly drool-worthy.
Air kiss. Perfect timing. Might cure even cure cabin fever.
Does anyone think I can mix this up a day before? I would like to split this recipe in half -- serve first half Friday night, and the second half Sunday afternoon. Fingers crossed, because it would make my attempts at organization go much more smoothly.
Thanks! Always on the hunt for new ways to cook with maple syrup. It's such a pure food -- and utterly delicious. Also, it's delicious in butter tarts (a Canadian delicacy).
I was lucky enough to spend the long weekend in Virginia, and got to sample some of the Potter ciders. Just lovely. Tart, with no aftertaste that you sometimes get with ciders. Now I want to go back!
Thanks for the reccos. Heading to Virginia in early November and will be trying some of these for sure.
Drooling on my keyboard reading this. Not exaggerating. Definitely going to make this!
Pasta with garlic olive oil, and any veggies kicking around. And some freshly ground pepper and parmesan. LOVE Nigel Slater!
I made these last night, and baked them at 350° for about 20 minutes. All I can say is the crowd went wild.Maybe it was the ridiculously chilly weather we've been enduring here in Toronto, but I think a bit of oven time certainly didn't take away from their sheer deliciousness. Great recipe!
I am going to make this tomorrow. Wondering if they might be enhanced by a bit of time under the broiler? Thoughts?
Every year I say: this is the year I make bread. And I still haven't. But -- this column could be a game changer! Thanks.
Thanks everyone. Great insight!
My dad used to call it "Tinker Toast." He was first-generation Irish. Not matter what it's called, I loves me some!
Lamb chops. Marinated for a few hours in garlic, rosemary, balsamic, pepper, and some olive oil--grilled. Drooling already. Not sure about sides other than asparagus.
I like them topped with fresh chives.
But...@Zinnia1... a deviled eggs bar!!!!! What a fabulous idea! And I will certainly try bacon in the very near future.
Instant potatoes. In anything. Ick factor x 10!
Nay. Will not eat it. And I LOVE dark and milk chocolate.
@ag32o8 - it makes perfect sense to go cross-border shopping for this. Sooo disappointed it's not available in Canada yet. I might just have to shuffle off to Buffalo with a cooler!
It's destination shopping for me. If I lived in the US, I'd spend a fortune there! Probably just as well it's not in Canada. (who am I trying to kid? I'd meet it at the border with a parade!)
Eggs. And cheese. And of course, bacon.
Very interesting points of view expressed here. Which is what I expect from Serious Eaters. Like any community, many different people come here to be heard and to share.
Basic civility should not be a casualty.
I am an omnivore (as in I'll try almost anything) but I respect other ways of eating and cooking.
I like to think of Serious Eat as a big smorgasbord. Some things I'll load up on, others I'll pass up.
Viva lively, respectful debate!