JJB - you're absolutely correct.
If I ever saw them (once in a bluemoon) at asian supermarket in the burb area - they are from Indonesia supplied by Oey Trading. Therefore, I go straight to the importer (they have small retail store)
http://www.oeytrading.com/cook.htm

There is little demand of candlenuts. It's only used for certain dishes and if you omit it your recipe still turn out alright. There's no other use of these nuts in baking or as snacks.

Indeed they are.
http://www.oeytrading.com/cook.htm

Happy cooking!

This past January Loblaws Bayview Village had them at $1.29.
Most of the time I use the frozen coconut milk (less sweet) from the Phillipines. Package of 454g or 16oz is $1.49 - $1.99 at T&T.

What's your opinion on Rooster brand? The cooking class at Loblaws recommends them. They go on sale periodically at No Frills.

I too was looking for less expensive one that ended wasting money on other products. I finally bought thermapen from Degrees Kitchen store and regretted not buying it sooner.

I bought AC 12" with lid in 2009 and have been cooking with it 4-5x/week for everything except fish & egg. I also have the 8" that I cook with 4-5x/month. For dishes with lots of liquid I use Le Creuset. I cook western & asian dishes.

thanks for the credit ... but truly we have to thank chow-smfan who mentioned Kinnaree on this thread
http://chowhound.chow.com/topics/871012

otherwise I would not know its existence.

Our family's favourite is mango salad. We always order dishes to share taking into consideration peanut allergy and how much 'heat' one can take to minimize heartburn. I cannot tell which are the best dishes. I found the dishes really have south east asian spices/flavour, and thick coconut milk where it belongs.

Lunch package: pad thai, mango salad & spring roll. The mango salad is very fresh and reminded me of years-gone-by mango salad from Thai Shan Inn. Pad thai is not ketchupy. I'll pass the spring roll. IMHO nothing beats Indonesian spring rolls (with bamboo shoot, shrimp & pork fillings).

Dinner. Tom Yum soup is decent. Beef massaman is very good, thick coconut sauce, real south east asian spices with heat.

Service is very attentive. First time we went, we forgot to mention not to sprinkle peanuts since my son is allergic to. 2nd time and subsequent visits - they asked "'without peanuts?". We really appreciate this.

I don't venture downtown other than bringing visitors or for theater show. I have not tried downtown great Thai restaurants so can't compare the quality.
Kinnaree lady cook is from Thailand. Definitely she uses asian spices and don't dilute/tame them to cater to those who aren't used to.

If you care for Thai, I'd recommend Kinnaree - a little further east (Ellesmere/Victoria Park). I find they're more authentic than Linda (Don Mills/Lawrence).
http://www.kinnareethai.ca/

My WMF pressure cooker is 29 years and likely outlive me. The only part needs replacement is the rubber ring on the lid.
http://www.wmf.com/en_en/experience-w...

Oey Trading is a great source for Indonesian food specialties. Please visit and speak with the owner Elke Oey if she would be able to import one for you.

Toko Indonesia 416 609 1201
3241 Kennedy Road Unit 12 (1 block north of McNicoll, on the east side of Kennedy)
Scarborough

Charles, how early should I go on the 2-day you recommended? Is it late morning like 11-nish or early afternoon 5-ish? Do I have to ask for the brown sauce? Not speaking the language sometimes we get different customer service. Thanks

I have home-made freezer jams and frozen pesto.
I'd like to take them as gifts to families & friends in Europe. During overnight flight (in the summer) destination, these preserves will likely thaw. I will meet some families & friends 2-3 weeks after my arrival. Is it alright to re-freeze them upon my first arrival? Are they safe for consumption? Appreciate any advice.

Knusprig

A relative will be in Toronto from about 1:00 - 6:00 pm. He would like to taste good Toronto burgers not from frozen patties. Charcoal grill is preferable but griddles is accepted.

Reading various threads it appears burgers made of fresh ground beef/mix are mostly downtown. I'm not comfortable driving downtown and am concern of the rush hour traffic heading to Pearson to catch his next flight.

Please recommend places with the boundaries Pearson to Victoria Park and Major MacKenzie. Thanks.
Knusprig

We'd like to rent dishes for a reception after classes graduation ceremonies and have limited budget.
We will rent dessert plates and forks only (for serving cakes). If budget allowswe may also rent juice glasses. Nothing fancy - we just wish not to use disposables. Estimate guest # is 500. Looking at online quote, at 30cents a piece for each plate & fork will cost us $300.
Please recommend companies in GTA. Thanks
Knusprig

I have bought them at the range of $2,99 - $3.99 per lb in January at Longo's.
Sunchoke is available in winter months. During the growing season they're invasive plants that takes over your garden.

There are sales usually before Mother's Day & Christmas (Nov). Please call Home Hardware and ask if they know the exact date of coming sales. You may also want to check the Cookstown Outlet. Home Sense is another option but you'll need to come in and see their stock in person.

Welcome to CH Aemmink!
Jicama is quite common - you can find them in the chain groceries: Food Basics, No Frills, Loblaws, Longo's, etc. and many asian stores as well.

PJ - You offered valid points on gas reliability and safety.
I'm in Canada - our gas lines are buried but not necessarily our power lines. We do need to call/consult the gas company before digging (our yard) deep for tree planting for example. Propane tanks are for our BBQ.

Gas is always my preference. When there is no power I can still cook. In winter or when there's bad snow storm - and the hydro is interrupted - I can have my hot tea/soup, and hot water bottle to warm my bed.

How about PANERA ?
I have not tried eat-in breakfast/brunch though. However, I'm somewhat addicted to their asiago bread.
2 locations: Centre St in Thornhill (where HomeSense is) and at Hillcrest Mall in Richmond Hill.

http://www.panerabread.com/

thanks Lexi - I will check bulk barn & no frills. The cadbury has been a regular 'santa' item each year.

I'm looking for the 1.8 kg tin of Cadbury hot chocolate.
In the past few years, a friend bought them from Costco. No luck this year. Anyone know which store/grocer that carry them? Preferably in the burb within the boundaries: between Sheppard & Elgn Mills and Bathurst & Markham Rd.
Thanks.

I think it's part of marketing mantra 'uniform, convenience & fast'
I personally find the bread gets dry quicker pre-sliced which I avoid when possible. However, some artisan breads never come as non-sliced which is really unfortunate (annoying rather).
I won't give up my bread knife yet.

Hi Skyline,

I have been using Lock & Lock rectangular glass containers (various sizes) to store foods in the fridge, to transport - children & my lunches (3 years). The plastic lids are tight. I have not had any spill/leak accidents. I put pyrex glass lid on top of them (not of same size) in the microwave. I don't have dishwasher - lids are still very good.

I have not used them for freezing.

I have faith in WMF products: quality, durability. I have pots, pans, etc. They also offer glass container but with metal lid. I have not tried this product line as they're pricey.

http://www.wmf.de/shop/de_de/schale-1...

It's likely too late to pre-order.
Try calling these grocery stores and see if they have any extra: Longo's, Galati (various locations).

I am partial in saying that I cook better than my mother or my grandmother. For example for current health standard we use less saturated fat. However, the dish not necessarily taste better.
Our produce, meat, poultry etc have also evolved. I cannot produce comfort' food like my mom/grandma - the meat can be too lean or unsuitable for prolong cooking.
Another example is the availability of food colouring & chemicals. Previous generations used natural or real plants/fruits/vegs to colour or give flavour.
Baking simple yellow cake now requires an effort to find organic/free range eggs or we ought to rename - ivory or white cake.

for the last 2 years I've done "dry-brining" following Cooks Illustrated magazine. I think it will work for your half bird. Using chopstick or any blunt end small tool - separate the skin from meat. Insert kosher salt between skin & meat, then massage the bird from outside to evenly distribute the salt.. Apply salt also in the cavity. Leave the bird 24-48 hrs in the fridge. Rinse with cold water (between skin & meat) and towel dry before roasting. (5 Tbs salt for 12-14 lbs bird).
Good luck and Happy Thanksgiving!

uh oh, I saw the milk came from the udder instead.
Schmidt looks after our cows well, healthy & clean. The milk tastes like the real milk, rich and not watery.

congrats on the new home.
I don't have advice to offer you. Just a thought. If you're going to get induction - think of how much you will need to invest on pots & pans. If you had invested in good pots & pans in the past - what will you do with them?
I personally like gas - hmmh - if you have good pots/pans to sell - like LeCreuset - please offer them to me :-)).