Revolution http://revbrew.com/ does brunch, and IMHO they're atmosphere is better than L&E any time of day.

Thank you so much!

Perry's Deli
180 N. Franklin

Anyone know where I can purchase some marzipan? I don't want to make it from scratch.

Coming to Calgary - read the older recos and couldn't find anything on Wildwood.
Anyone been that can share some thoughts?

Oh thank you!
My ten year old neice is in town next weekend and wants Toot's so this will be great to take her to!

Anyone out there miss Toot's as much as I do!? It's been, what, two possibly three years now? We have searched the area to find a new soft serve place but nothing else even comes close. Help me out here PLEASE!

Surely you have garlic too.
Then you can make Roasted Chicken with 40 Garlic Cloves. Got this recipe from The Union Square Cafe cook book and tweaked it a bit.
Thyme, Sage, Kosher salt, Rosemary, Black Pepper
Rub on chicken with a little olive oil

place in cavity 4 Lemon Quarters
Bake in Dutch oven with 1 Cup whole peeled Garlic Cloves
1 Cup White Wine from shelf
1 ½ Cups Chicken Broth, stir to mix. Heat oven to 375º Cover and roast for 25 minutes. Increase oven temp to 450º, uncover and roast until chicken reaches internal temp of 165º - about another 35- 50 minutes. Occasionally check to be sure there is liquid in the pan, add more if necessary. Cut the chicken into serving pieces and spoon pan juices and garlic over. Go to the store and get some great Rustic Bread to sop up the sauce and spread the garlic cloves on. Make a nice salad with a lot of your other ingredients.
Cheers!

Traveling in Gent, Belgium three years ago we had the outstanding ginger/pumpkin pie/cake at the local Christmas festival. We came back this year and found out what it was exactly: Vlaai van Aalst. We bought one whole pie/cake (a whopping 12 pounds!) and the ceramic dish it was baked in. The guy said we could have the recipe when we bought the business - hee, hee!
We did seem to put him off his gaurd when we asked not only for the cake, but the dish as well - he was flattered and wanted to sell me the good one without any writing on the side. He was even more befuddled when we wanted the one with the writing on it that says Vlaai van Aalst on one side and Nelson on the other. Good times, Good times!
So the only recipes I can find are in Dutch and the translations aren't so great and some of the ingredients are items not normally carried in the US.
I'd love to make it a holiday tradition at my house, so any help would be appreciated,

Maybe try injecting your bird instead.
Beer, garlic oil and spices without the salt. It's kind of like brining in that it has virtually the same affect only it's quicker!

My Grandma would make a regular apple pie and then drizzle a good vanilla over the top before putting on the top crust. It really makes it stand out from other apple pies.
Good Luck!

Oh yes. Supposedly the air rises to the top and the tapping helps to release it. We used to make it and pour it into 5 gallon buckets. Sometimes you just wished you could jump right in!

I used to work at a restaurant that had the best cheesecake made from scratch and I still make it at home the way we did there. I whip the hell out of the batter to get it nice and creamy THEN I let it sit in the fridge overnight to settle and tap the bottom of the vessle on the counter to help release the air.
I bake in a 250 oven for an hour and a half with no water bath.
The length of cooking time depends on the size of your pan - I do use the non-stick and never noticed a difference.
The only difference I have noticed was when I tried to speed the process up by increasing the oven temperature - HUGE change in texture, height and overall apperance and believe it or not, taste too. The difference was so big I actually couldn't beleive it and made another cheesecake right away just so I could compare it to the yucky one and see exactly what happened. needless to say we were cheescaked out and a lot of it went into the garbage. You know how it goes - if it's hanging out in the kitchen it's just begging to be eaten!
Good Luck and ENJOY!

Thanks for the good skirt steak grilling tip!

The side dishes are ALWAYS the best part of Thanksgiving!
Skip the Turkey - It won't kill you.

We tried IKEA brand last year and never looked back - it's rich and delicious!

Oh yes, I concur, this is another DELICIOUS mix!

Longbranch Bloody Mary Zinger
YUM!
http://www.bloodymarymix.com/

Check out this month's Bon Appetit page 66-74 they have a section on homemade gifts from your kitchen. YUM!

The Ginger Jelly sounds Stellar! - Thanks for sharing!

Peanut Brittle and Toffee is a great addition to any cookie tray!
They are both very easy to make too.

I love the thought of giving away food gifts!
If you make your cocoa I'd love to get the recipe.
You may want to add a personal touch to your nuts by making them Spiced - there are several good recipes out there with spice, brown sugar and butter.
One thing I am doing with my neices, nephews and God kids to lure them into the "foodie" world is to get the younger ones the Spatuletta cook book with some kitchen gadgetry like a set of oxo measuring cups and such. Then the older ones a subscription to something like fine cooking or cuisine at home where there are lots of photos and easy directions. Then they are going to "cook" with me once a month. Since everyone lives in different states they'll pick the recipe and pick the date and I'll cook the same thing they do. I'm really excited and hope they will be too, but you know how kids can be!

What did you end up making!?

As long as the thickest part of that bird reaches 165 degrees you'll be in good shape.
Rinse or no rinse!

Anyone tried it?
Anyone know the key spice?
I've had a couple glasses of wine, so I'm not too perceptive right now.
Maybe that's why it's so damn good.
Any help would be appreciated ~ even if it's to tell me I'm off my rocker.
Cheers

Or grate the potatoes in the raw state and blanch them before freezing.

Enchilada Lasagna
Mix 3 Cups Enchilada Sauce with 1 Cup Crushed Tomatoes and 2 tsp cumin, 1 tsp coriander, 1 tsp onion powder and red pepper flakes to your taste.
Spray a 9x13 pan
Layer 4 whole corn tortillas and 4 halves - basically you want a double layer of tortillas all around.
Ladle 1 1/3 cups Sauce
1/2 Cup Sour Cream "slurry" (SC Mixed with milk so it can spread easily)
1/2 Cup diced onion
1/3 Cup sliced black olives
1 Cup Cooked diced chicken
1 Cup Shredded cheese
starting at the tortillas Do it all again
Top with just 4 corn tortillas and rest of sauce and shredded cheese and 1/4 to 1/3 cup fresh chopped cilantro.
Bake in 350 oven for 45min to an hour.
Enjoy!
Even better if you saute the onions first with a little garlic.
This is a very forgiving recipe and you can add more or less of everything as you see fit.
Just know that if you do less corn tortillas and more sauce you may end up with more of a dip and may need to get some stiff tortilla chips.

I own one of those make & take meal assembly places and every time I go home my mother begs me to bring her some of the food. I learned to cook from her for Christ sake! Anyway it's a good eight hours from house to house - security does do a double take! I too use the insulated back pack/duffle bag. It's worked great except for the chocolate cake that hadn't been baked - it was like cleaning a horrible baby diaper!

Why don't YOU drink it.
They sound like excellent choices - even better in a Martini or with some vodka!
Making Jelly is a lot of work!
Drinking is easy ;-)

Oh Yea!

Brandied Candied Sweet Potatoes
3 - 3 1/2 # Cubed Sweet Potatoes in greased 9x13 pan
2 Cups Brown sugar
1 Cup Chopped Pecans
1 1/2 tsp Pumpkin Seasoning
1/2 Cup Brandy
2/3 Cup Butter in pats across the top.
Bake at 350 til done
Divine!