Thank you very much,,,,I called them and they did have them, however all sold out....oh good grief..I've been searching for weeks....on the positive, I now know a great new kitchenware store! If there are any other places please let me know

We want to bake the Colomba di Pasqua (Easter Sweet Bread), and are searching for the "dove shape" paper moulds to bake them in....does anyone know where we can find them in the Toronto Area...

If anyone has a great recipe...please feel free to share........Thx

Buy a box of panko crumbs at costco's and am wondering if they can be frozen and for how long..thanks

I've never heard of that...parchment paper...can you tell me more?

If it's wrapped, do you still baste. How's does the bird brown...is it as even as cheesecloth?

I've never used cheesecloth....do you wrap the stuffing in the cloth then stick it in the bird...do you tie the legs? I remember seeing martha stewart's bird had the stuffing all brown and crispy sticking out of the opening of the bird...which looked pretty, but you can have that look with the cloth....

I may still try it! Thanks for the tip and travel safely! oh, do you stuff the breast cavity without the cloth?

I too tried the breast side down but didn't find a difference. I most likely will do the martha stewart cheesecloth method. I don't know if it really keeps the turkey more moist, but it sure makes it brown beautifully!

Your confit's duck brick sounds great to me!
Question...what do you mean by a "moist" oven? And doesn't resting the turkey in the oven dry/overcook it??
Your stuffing sounds nice, do you use chicken stock and raw eggs to keep it together? recipe??

I wonder what people's thoughts are on stuff turkeys verse unstuffed turkeys....is the stuffing better in the turkey??? Food for thought..

Hey all!!

With the Cnd Thanksgiving around the corner, let's talk turkey and more!

What are you making, how are you making it and tips and directions on great turkeys, stuffing, baking methods, etc etc etc

Let's get some great bakers joining in with great recipes, pumpkin pies and more!

I know I need an infusion of new ideas,methods of baking, timing and more...

We (4) are going bowling Saturday, but are wanting to go for dinner first. What would be a good casual place to go eat??? Not too expensive and definitely not fancy....any suggestions?

We are planning to go for dinner this Saturday, 4 adults, and would like a good italain restaurant suggestions,,,

I'm open to other uses for these lemons, I just thought the big thing to do with Meyer lemons was to bake.....all suggestions welcome...thank's chowhounders!!

So I have purchased my first myer lemons, 5 in a bag.....what now....suggestions on how to use them and what to bake with them??????????

I have a 3.3 lb eye of round, I was thinking of stuffing it with sauted mushrooms, parm cheese, little shallot and garlic, add breadcrumbs and egg to bind and stuff the butterflied meat.
I am wondering if I could use the cooking method of high temperature (475) 7 mins per pound then shut oven off and leave leave it in the unopened oven for 2-3 hours??? I am also thinking of browning it before placing it in the oven. Also, should I wrap it in foil before placing in oven and should I add some wine for moisture???
Any suggestions on recipe for stuffing and how to cook this meat would be appreciated.
thank's

Hello All, thanks for the suggestions and tips, I decided to make lime curd, thanks BBL, I used your recipe. And also to Sunshine for the tip, I used a garlic press, cut the key limes and half and squeezed! Great tip, the only thing I noticed is that some of the oil from the skins made it a bit bitter. It should still be alright.....WIll make some tarts out of the curd...again thanks for all the responses!!!

thanks for the suggestions, I'm wondering can I use evaporated milk instead of condensed? I was also thinking more of a lime curd type item??....

I too agree, water is the trick, I add some salt to my water and let the meat rest for about an hour. My meatballs are very soft and I don't brown them, I drop them into the sauce and simmer. Since they are soft I don't touch them once I drop them into the sauce until at least 15-20 mins. I will take the pot and gentle swirl it round and round after about 5 mins so that nothing stick, I do this quite a few times. Everyone raves about how tender and moist they are.

I don't really like condensed milk and would like to make something different. But thank's for the thought..

I have a bag of key limes, I would like to bake something but I don't have condensed milk and am not sure about the key lime pie recipes since they all seem to use condensed milk. I would like a recipe that is tart not sugary sweet....any suggestions???? complete recipes would be appreicated. thanks chowhounds!

Hello all, so far we have been to Chez Lucien, food was awesome, great suggestion!!
Going to see Caravaggio tomorrow and hopefully see the Note Dame Church, they were closed due to a wedding. We aren't sure where we will go for dinner tonight, but we do want to go to Hull for dinner tomorrow night, so any suggestions would be appreciated....italian??fish/seafood??maybe something else??? Give us your thoughts... Thank's again everyone!

-----
Chez Lucien
137 Murray St, Ottawa, ON K1N5M7, CA

Hello, we are in Ottawa and we hoping to have a nice dinner in Hull. We are thinking Italian or we wouldn't mine fish/seafood (any other suggestions are welcomed). Something nice but not over the top expensive, really good food priced right...Any suggestions??? We are staying near the airiport, we are also think of going to the casino! Thanks

Thanks for the suggestions! Will be checking some out and will report back. Will also be checking for any other messges, so feel free to keep them coming. We are looking forward to seeing Caravaggio and will report back on that. Again thanks!

Hello, we are going to Ottawa this morning and was hoping to get some suggestions on where to go. Restaurants and sightseeing suggestions...Thanks

thanks all for your responses. I didn't bother making them with splenda, I too can't see how they could possible turn out!! Good eating!!

thank's goodhealthgourmet, very kind of you to respond..and with links...lovely!

I am wondering if you also have any great health and taste granola and granola bar recipes that you can recommend...once again thank's for sharing...

Karykat, could you share your recipe?

thank's chowser, I feel silly but I didn't realize that tarts are not to be brown. Maybe that is why when I order a quiche the crust is very very light and I thought all this time that they should have left it in the oven longer....LOL....

Sorry for the delay in responding. I have never used a non stick tart pan and I have made pies in my other regular tart pans and they brown. I was also wondering wouldn't blind baking a crust then adding the filling produce an over baked crust? Wouldn't over baking a crust render it tough?
Thank you all for responding!

ipsedixit, I thought the prettiness of a crust is the lovely golden colour, a white crust just seems as if it wasn't baked enough.....nor as appetizing as a coloured one.,...
Well maybe it's just me, but what an eye opener it is that the colour or lack of colour isn't a big deal, or that tarts aren't to have colour....so...a pie crust that looks just like it was before baking is ok???

chemistrykinetics, the entire pan is dark non stick, it is a wilton 11 X 1.125. It does seem thicker the my other non stick tart pans but not by a whole lot....

inaplasticcup, no I never thought of buttering it since it is a non stick....do you think that would help?

ipsedixit, the crust on the bottom and the sides wouldn't brown. I sometimes make pies in it cause it so large and I like the pretty shape ie: pumpkin pie. As far as tarts, well I just assumed that they should be brown, at least a light brown crust....or are they to be a light colour? Is a quiche or a choc. almond torte not to have a coloured crust...

Oh dear, know I'm confused...lol

Hello, I purchased a scalloped edged dark non stick tart pan 9 -10 inches with a removable bottom. Each time I use it the crust won't brown...what can I do to correct this issue...
I thought of lining it with foil but it has the scalloped sides...

It's too late to return it, so if it won't brown crust, what would I use it for???