Well I made a buffet for my church volunteers. It involved a lot of dicing and slicing, a tropical fruit salad. Plain boiled eggs, and rolled ham and some mild Capicolli. A tray of Finlandia, Lappi cheese, some deli tomato pizza sliced, and potato latkes which were store bought. I intended on making some scones today but they have been put on the back burner. Sometimes at this time of year I make a rhubarb crisp but good intentions did not make actions. Everything has to be precut and prepared for 8 am tomorrow morning.

Not a tofu lover but someone brought smoked tofu to a buffet dinner that I was at. She purchased it at an Asian market. It was really good to my surprise and it looked like cheese.

No wonder vodka is on the menu it serves as a digestive aid. Wow that is a lot of food, but your entire thread has been very informative and am surprised at the vast menu.

As much as I used to love cheese cake it is overexposed and am sick of it.

Here the desserts at 400 coups are fabulous.

Also dislike heavy frying smells in my kitchen. In the summer I use my cast iron pan on the barbeque works well.
In the house if I do fry I heat the pan up well and lower the temperature during the process, it does help to reduce odours. As for the recipe looks delicious am going to try it.

I also agree with Bada Bing about the moisture content of fresh mozzarella. Lasagna can be a tricky dish in terms of the right amount of sauce to the pasta and I believe that fresh mozzarella will ooze some unwanted water. Not sure it is a good addition to your lasagna. As well am not the biggest fan of it so perhaps my view is biased.

One of those jello, cream concoctions with combinations of fruit or vegetables...
On a serious note, a really good hamburger.

I just read about Ted Reader in the Montreal Gazette. He is well known for his grill talents and used to do some features on Canadian television. Link below:
http://www.montrealgazette.com/life/f...

I always remove the germ from my garlic, this helps to eliminate the strong taste of it.

Recently bought both of the Brass sisters recipes books, Heirloom Baking and Heirloom Cooking. I also would like to purchase The Free Range Cookbook by Annabel Langbein, I followed her series and loved it, link below:
http://www.annabel-langbein.com/recip...

Amazing what you can find at a thrift shop, mine sells hard covers for $2.00. Not to be overlooked!

Thank you for posting sounds lovely.

Even restaurants have them in limited supply. In Quebec it is illegal to sell them and the harvest is controlled. See link below:

http://www.treehugger.com/green-food/...

Love it in a wedge served with a creamy dressing. On a peanut butter sandwich, layered with lettuce, and a shake of salt.

You might want to look up desserts in an Italian cookbook, as many desserts are made with expresso, and ricotta, perhaps that is more in line with what you would be looking for.

Sounds very special, the grapefruit appeals to me.

Think of a good flaky pie crust, topped with a smooth lemon filling which is both sweet and tart and then topped with soft meringue. I think the difference in pie and tart is in the crust, the lemon tarts that I have had are made with a shortbread crust. As well the filling is a little different, the tarts are often made with lemon curd, which is thicker and more intense in lemon flavour and rich, the tarts do not usually have a soft meringue on them..

Yes see link below, it also helps to crush canned tomatoes etc. I love it. Called chop and mix
http://www.pamperedchef.ca/ordering/p...

Food does not stick to parchment paper unless you scorch it, find foil and food tend to stick. You can buy parchment paper bags here which are very convenient.

I just bought Great British Puddings, by The Pudding Club. I also want to buy a cookbook by Clodagh McKenna.

I think you are looking for artisanal type of cuts. For less expensive you might try to find some Lilydale, they have a turkey sweet mesquite which is reasonably priced. Warwa on Pierrefonds Boulevard might have cold cuts, was told they have a smoked ham.

If you like the rhubarb flavour with alcohol drinks you might like Aperol, an Italian aperitif with a rhubarb flavour.

Animals do not eat the leaves and you just cut the top off before consuming.

I meant the fat. OOPS!

Weight watchers advises you can use applesauce to reduce the fact in a recipe.

I have never tried it but did see Anna Olsen serve asparagus with a rhubarb cream sauce.

Rhubarb crisp.

Just by chance Anthony Bourdain will be featuring Montreal tonight on CNN at 9 pm on a show called Parts Unknown. He calls Montreal the happening place in culinary cuisine. It may be a repeat. not sure.

No the heat will alter the taste.