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ljamunds's Profile

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Chocolate Chip Birthday Cake with Bananas and Dulce de Leche

It's "fit the bill," but this looks great.

May 21, 2014
ljamunds in Features

2014 Restaurant and Food Store CHANGES and CLOSINGS

That's too bad. I had the rudest experience of my life there, and was hoping they were permanently gone.

Marinated Bocconcini

These were great; briny and salty and creamy all at once.

Aug 28, 2013
ljamunds in Recipes

Best Homemade Veggie Burger Recipe

Isa Chandra's Beet Burgers are amazing!

We make big batches of 12 patties in the VitaMix and freeze 10 of them. They freeze and thaw quite nicely. I always have mine with a bit of hot sauce and goat cheese on a bed of greens, while husband has them with a slice of Swiss and a wholegrain bun. They're very filling, so you'll really only want one per person.

Log Cabin

There is nothing better than Sortilege, chilled or on the rocks. Cannot wait to make this on the weekend; please keep the Sortilege recipes coming! :)

Apr 04, 2013
ljamunds in Recipes

Miso-Ginger Glazed Salmon

This was a lovely recipe for guests. I've tried it in the oven and on the BBQ, and both worked very well. Salty and delicious. I sprinkle it with scallions but use Eden Foods Seaweed Gomasio in place of plain sesame seeds.

Mar 21, 2013
ljamunds in Recipes

Concord Grape Martini

I loved this. Concord juice doesn't often pop up in cocktails, so this bright, jammy little cocktail was a notable treat.

Mar 21, 2013
ljamunds in Recipes

Vegan Macaroni and Cheese

This is outstanding. We plan to make this often and find that the only adjustment needed is to use a full head of broccoli and cauliflower.

Mar 15, 2013
ljamunds in Recipes

Sautéed Radicchio and Goat Cheese Bruschetta

This was okay. The cooking times are off, though - each stage only took about half the time recommended.

Dec 07, 2012
ljamunds in Recipes

Pumpkin Gnocchi with Crème Fraîche–Sage Sauce

This was amazing; savoury, complex, and balanced (creamy but not too heavy). I adored the crispy sage bits that were flecked throughout the sauce. One note: I used Tre Stelle's extra-fine full-fat ricotta and skipped the whole "press through strainer" part. The gnocchi turned out perfectly smooth.

Oct 23, 2012
ljamunds in Recipes

Frozen Coco Loco

Pretty disappointed in these. They weren't slushy at all, despite a rock-solid ice cream maker bowl, and we had to pop them back in the freezer for 2+ hours to get them to a slushy consistency. When they were finally done, the cream of coconut formed gross flakes and round bits of fat, floating throughout the drink. The taste was overall great, but these directions didn't result in the desired product.

Jul 29, 2012
ljamunds in Recipes


This was GREAT! Fruity and easy, with a nice bite of rum. It was a pain to get the Pussers, and a small bottle ran me nearly $40 at the dang LCBO, but so worth it.

Jul 20, 2012
ljamunds in Recipes

Do you decant your canned soda beverages before partaking?

I read a news story, years ago, about a guy who found a rat in his soda bottle. He didn't so much as "find" it, really, as "had it bump up against his lips." The thought of a slimy rat carcass sloshing around makes me decant (or "decan," haha) every time. I also feel like those cans get exposed to all sorts of things, sitting around in factories, so I'd rather have my mouth on the drinking glass that I cleaned myself.

Jun 15, 2012
ljamunds in Not About Food

The Manhattan Diet, a Fad to Die For

To be fair, GG Crispbreads are pretty damn amazing. They're incredibly high in fibre and very low in net carbohydrates, and go well with any spreadable or dippable item you like.

Mar 16, 2012
ljamunds in Features

Deep Fried Pickles ISO

Wild Wings has pretty good ones, and you can get them with dill dip.

How We Made Classy Jell-O Shots

Nothing compared to these babies: http://jelly-shot-test-kitchen.blogsp...

Best j-shots I've ever had.

Feb 07, 2012
ljamunds in Features

Play Our Zodiac Valentine's Menu Game

@pertusi - Agreed! It's just a fun, cute way of coming up with something. I've actually been pondering my V-day dinner for a while and loved what this thing came up with. Steamed crab and filet with cheesecake for dessert. Perfect!

Feb 06, 2012
ljamunds in Features

Five-Spice Roasted Chicken

Made this last night. I just threw all of the ingredients together as a marinade, after seeing some of the comments here, and soaked a whole chicken (2 lb) plus two extra breasts. It was a total of 30 hours soaking, and I turned it a few times in that period too. Really delicious marinade, will definitely make again!

Jan 09, 2012
ljamunds in Recipes

Dishwasher woes: anyone experienced this?

I have had this happen too. One thing that helped was upgrading to those awesome red-ball-center dishwasher tabs, the pricy ones called Finish Powerball Quantum. I also do a dishwasher cleaning cycle once every month or so - you can find it in your cleaning products aisle.

Dec 13, 2011
ljamunds in Cookware

OBSCURE OR RARE Cuisine in City of Toronto

That one at Peter and Adelaide is pretty good. Their khao soi was outstanding, as were the squash fritters. I believe the restaurant is called Khao San Road, which is ironic seeing as that's the least Thai street in Thailand. :)

Le Petit Hibou

This is so nice on a hot summer night. Really great recipe. I found that using a high-quality apple juice made a big difference.

Dec 07, 2011
ljamunds in Recipes

Elderflower Sidecar

Really lovely drink. Goes over well with men and women, and looks quite cute in the glass too.

Dec 07, 2011
ljamunds in Recipes

Tigres Rabiosos

Made these with my husband as part of a romantic dinner, in a seafood platter. Absolutely fantastic. We did add extra chile pepper, as we're big on spicy flavouring, but it could certainly be made as is above and be delicious and mild.

Dec 07, 2011
ljamunds in Recipes

food prep tragedies

When my now-husband and I were dating, we decided to make a carrot cake from scratch, from a Cook's Illustrated tome he'd received for Christmas. We shredded the carrots, sifted the flour, put everything together, etc. Just before it went into the oven, I licked some batter off the spatula and remarked that it tasted disgusting. His response was a very condescending, "It's raw cake batter! Of course it tastes bad!" I dismissed my hesitation and into the oven it went.

When it came out and was cooling, I had another nagging feeling since the batter had tasted so incredibly awful. What I didn't want to say at the time, since we'd only been dating a couple of months and thought it might put him off, was that it tasted like blood. I looked at all of the ingredients we'd put in. Sure enough, the 2 cups of sugar or so that had gone into the cake were SALT. His ex-GF had put all of her baking bulk items into unlabelled jars and that was what we had put into the cake. We had a good laugh and he earned the nickname "Saltycakes" as a result.

A more unfortunate thing that happened was when I was living in Santiago, Chile. While in my nightie, on my day off, I decided to make a cabbage and mushroom stir fry. Slicing off the root of the cabbage, I swung the extremely sharp cleaver directly into my right forefinger (I'm a leftie). I held it up and thought, "Oh, good, no blood - just white!" The white, of course, was my bone, and the blood began to gush all over the floor. I wrapped a bath towel around my hand and threw on my pants with one hand, frantic to get to the office since my husband (BF then - yep, same guy!) was there and we had no phone in our apartment. On the way I nearly passed out from blood loss, and happened to pass the friendly/creepy buskers who frequently shouted "hermooooosa! rubiaaaaa!" my way. On this day, however, I was having none of it and screamed something at them about, um, their mothers and a wild dog.

Finally made it to the office, the finger now nearly completely opened up from fingertip to palm. My boss took me to the hospital (private, having learned my lesson about Chile's public hospitals after a nasty fall from a horse a few months earlier) and my husband went back to the apartment, on my instructions, to ensure I'd turned off the burner in my rush. (I had!) Ten or eleven stitches later, my finger was healed. My editor at the time remarked that she was impressed that I'd had the wherewithal to grab my ID, keys, and cigarettes on my way out the door. I'm surprised I made the ten-minute dash to the office in the first place!

The funniest thing about it is that when my husband met me at the hospital, he had brought my purse for me... in a plastic grocery bag, so as not to carry my dainty suede purse through ultra-macho Santiago Centro. :) I still have a nasty scar, five years later, and regained the feeling about a year ago.

Dec 02, 2011
ljamunds in Not About Food

Newest Luxury Food: Peanut Butter

A lot of schools here (Ontario) not only ban peanut butter, but anything that looks like it *might* be peanut butter. So almond butter, Nutella, etc. are all out of the question if one is interested in complying with the rules.

Dec 02, 2011
ljamunds in Features

Dulce de Leche

@geekluve, I made it in a glass pie plate on a cookie sheet filled with water; you could try that if you want something easy.

Oct 27, 2011
ljamunds in Recipes

Who Should Pay for the Bachelorette Party?

Just be thankful you're not expected to attend a "stag and doe" - or as I call it, a "grabbin' dough." For those not in southwestern Ontario, this is a cheesy "party" in which the bride- and groom-to-be charge $15 or $20 for admission, and set up games you can play for $5 or so a pop. They keep all the money to pay for the wedding. Tacky, tacky, tacky. Instead of having a wedding you can afford, why not squeeze cash out of everyone to help pay for it? The grossest thing, IMO, is that people invite hundreds of people and many of them barely acquaintances; usually only a fraction of the people are actually invited to the wedding. Ugh.

Sep 30, 2011
ljamunds in Features


It's similar in size and consistency to a lemon meringue pie. The filling is like a creamy peanut butter filling, topped with whipped cream and crushed peanut butter-y candies. It's divine and I think you can still buy them whole, to go, for about $12 or so.

Corpse Reviver 2

I had to hit up three LCBOs to get the Pernod and the Lillet - "odd" though they may be, it was highly worth it. This is a favourite and goes down well with drinkers of both genders and all ages.

Sep 15, 2011
ljamunds in Recipes

Tuna’s End

Nah. Still here.

Aug 25, 2011
ljamunds in Food Media & News