Search results

His name is Malcolm and we've be waiting for a while now. He arrived about three days late but who's counting, 7 lbs. 12 ounces is very respectable and we couldn't be happier. Pictures to follow.

Fish like corn syrup?

Sal We have these big Rubbermaid containers....almost like Tupperware, to keep flour and sugar,etc., in. There are several sizes. The second largest one will hold ten kilograms of flour which is about as much as my wife wants to lift. Never had a problem with bugs.

My only problem with breadmakers is the size and shape of the loaf. Quite often I will dump the dough out of the bread maker and shape it into the traditional long, skinny French bread shape and bake it on a cookie sheet. Either that or bake it in standard bread pan(s). Sometimes it's good...

I've never used a bread mix......maybe that's something I could try. The following link has a pile of recipes for breadmakers..http://tinyurl.com/2e3nfg

A couple or three years ago we bought ourselves a Black & Decker breadmaker for Christmas. We have hardly bought a loaf of bread since. The bread they turn out is great. The only criticism I can think of is the size and shape of the loaf.......Not a big problem since you can bake the bread in...

Not a problem. When I was growing up, in northern B.C. there was a moose in the freezer every year, My dad used to take the big bones to the butcher and have him saw the bones into manageable lengths. My mom used to brown the bones in the oven prior to making stew or soup. The best stew...

One other thing I would do is brown the bone and meat well in the oven prior to boiling. This will enrich the flavour and add a bit of colour to the liquid......

There are times when snacking on some leftovers is absolutely habit forming. A mostly whole, leftover turkey, with all the leftover trimmings is one of the two worst things to attract weak-willed snackers. A done to a turn, leftover beef roast is the other one. I've been known to eat cold...

Sounds really good. We just had a nice roast last week and we are planning steak for dinner on Wednesday so I won't be doing your beef roast until probably the week-end. You mentioned Yorkshire Pudding and it brought to mind a recipe that I got from someone who's Yorkshire was always to die...

Now, do you slow cook it in the oven? What temperature? I will try this. I should think the dog would be ecstatic to have a bit of steak that cost at least seven or eight dollars a pound...:smile:....What the hell, what are friends for....

Feel free. The more the merrier....;-)

Sounds excellent. I would put weight in that meal by adding a half loaf of French bread........Only as a vehicle for the juices on the plate you understand......not wanting to waste....:smile: Here is a link regarding beef steaks http://tinyurl.com/2lnmlo

I also make at least some of my own wine from a kit. I tend to buy the middle quality kits and have never had a dud. Don't think I've ever seen a powdered wine kit......sounds bad. The only bad experience I've had was making wine from the raw grapes. It was messy, and somewhere along the...

I reckon the absolute best steak for taste, tenderness, is the ribeye. I think we are caught a little by terms here because a ribeye has got to be a prime rib steak. I've never considered searing and then cooking the steak covered but nothing is cast in stone. My only comment is the thicker...

Jackson Triggs make a very nice Chardonay, an excellent Sommet Blanc, and a pretty decent Chablis, for eight or nine dollars a bottle. For the price you can't do any better. You want to call it swill....go for it.

Doc I seriously doubt you would recognise a good wine if it landed on your head. I've spent years in Europe and I've experienced the best wine Europe had to offer. My guess is that you are used to wine that comes in gallon jugs with a finger ring on the neck....Either that or the kind you...

Proving again that you don't know what you are talking about. http://www.jacksontriggswinery.com/en/ourWines/awards/index.html

It has just been reported that Nanaimo residents use almost double the national per capita average for water usage. This seems strange because we are all on a water meter. Yet we use about 600 litres per capita/day when the national average daily use is 326 litres per capita...

Are you taking about a "cross-rib" roast? I generally cook a cross-rib as a pot roast....Brown it first and then braise it covered for a few hours.....Haven't yet used a torch....but I have an open mind.....I'll try anything...;-)