v

violabratsche's Profile

Title Last Reply

Bicks Zesty Onion Relish

I think it may be MADE in the USA, but I don't think it's actually sold there. Our American friend on this thread has only found it in Canada, I believe. I've been watching my local stores for months, including WalMart and Target, except for one. I'll check on Monday, if I can.

Anne

Edit: OK, I found a recipe where one of the reviewers prefers it to the Bick's. She uses Walla Wallas, but I figure any sweet onion would do, as I think it's Vidalias that are available right now.I will be trying it make it this week, and will report back. The recipe is at food.com. (Can I post the addy without getting in trouble? Let's try.
http://www.food.com/recipe/walla-wall...

)

A.

Aug 09, 2014
violabratsche in General Topics

Bicks Zesty Onion Relish

Not2Shabby,

Thanks so much for the information. I will be sending them an email.

Anne

Aug 09, 2014
violabratsche in General Topics

Bicks Zesty Onion Relish

I did a Google search for Zucker Foods of Canada and nothing shows up. Would you happen to have a contact email and website for them?

And thank you for giving us the information that you found.

Anne

Aug 08, 2014
violabratsche in General Topics

Bicks Zesty Onion Relish

I have been looking for a loooong time for a recipe, ANY recipe, that is even NEAR Bicks Zesty Onion Relish.Maybe a new post will bring some results. Maybe you found one. If so, PLEASE post.

Anne

Jun 22, 2014
violabratsche in General Topics

Where can I get corn grits?

Highland! I will check them out. Thanks! It was mentioned earlier as a maybe, but it sounds more a likely.
(Off topic: now I remember why I stopped coming to Chow. Every time I've posted, I've had to reset my password... not worth the effort and time)

Mar 31, 2013
violabratsche in Ontario (inc. Toronto)

Where can I get corn grits?

Most stores carry Bob's Red Mill products... just not the whole line. I work at Sobeys and they have an extensive BRM section... no grits. Superstore used to carry it: no more. I thought Bulk Barn would be an obvious choice. Nope.

Mar 30, 2013
violabratsche in Ontario (inc. Toronto)

Where can I get corn grits?

My border experience WAS 7 years ago, but my friends coming north were warned , again, a few years ago.... I thought it all seemed strange, as I'd never had this trouble before. And I DO know people who cross border grocery shop. It doesn't make sense, but then, there's not much about crossing the border that ever made sense to me.

I wonder why Whole Foods in Mississauga doesn't carry grits?

Mar 30, 2013
violabratsche in Ontario (inc. Toronto)

Where can I get corn grits?

I was told, crossing the border southward and they were told, travelling north, that they could not carry certain foodstuffs across the border. Last time I crossed,
the border people seized all the food I was carrying.

Mar 30, 2013
violabratsche in Ontario (inc. Toronto)

Where can I get corn grits?

Whole Foods in Mississauga, after repeated visits, does NOT carry ANY brand of grits. If they do carry it, they can contact me when it is in stock.
Unfortunately, my visitting American friends cannot bring it across the border.

Mar 29, 2013
violabratsche in Ontario (inc. Toronto)

Sauerkraut

I go to Starsky in Mississauga where it can be purchased in bulk, that is, small amounts or large.
Dundas, west of West Mall and east of Dixie on the south side.

Mar 29, 2013
violabratsche in Ontario (inc. Toronto)

What do I do with apple butter?

I've used apple butter in a pie, using it as if it were, say, a pumpkin puree, adjusting the sugar to taste. Also, as I'd use a date spread or other boiled fruit or even mincemeat, I've used apple butter in dessert squares.

Oct 09, 2012
violabratsche in Home Cooking

Comfort food after a break-up

Whatever pasta is in the "pantry, olive oil or butter or both, sliced garlic, or from the jar, parmesan, darn...whatever else, maybe some chopped roma toms, and some sliced black olives, I guess there's some dry oregano and/or basil in that pantry...oooh, forgot about the fresh ground pepper....hey, whatever can be found!

Mar 11, 2011
violabratsche in General Topics

Ask RuBo: Defriended After a Birthday Dinner

LOVE IT! Thanks for the straight speaking. I came across this blog (?) by accident and am glad I did. Adding to that appetizer table situation, similarly, the coffee table, and worse, some a**hole did that, gesticulating wildly at some conversational point, and knocked hot coffee all over my hand, scalding it badly. And he did not even notice. People like this are either insensitive or controlling, or both.

Jan 06, 2011
violabratsche in Features

Dark 'n' Stormy

Is there such a thing as a Light and Stormy? I really like Appleton's rum, either white or gold, with a splash of Minute Maid limeade and topped up with either Grace Ginger Beer (preferred) or President's Choice Ginger Beer, served over ice, of course! I suspect that any variation of rum, lime and ginger beer (PLEASE, not ginger ALE) would make a wonderful libation!

Oct 10, 2010
violabratsche in Recipes

Asia Bakery in Mississauga (Afghani)

I live just up the road from this bakery, and absolutely ADORE the bolani that I've tried, both the pumpkin bolani and the leek, which is an especial favourite of mine. They put just the right amount of filling, that is, not enough for it to fall apart, but enough for you to be able to taste the wonderful spicing and ingredients. I usually get the yogurt sauce/dip with it, that is a wonderful accompaniment. The bolani are not small, and are the perfect size for a small meal. A neighbour swears by their chicken and rice dish (I'm sorry that I don't know the proper name for it). The menu is limited, and other than a counter, there's really nowhere to sit to eat, but then, there are lots of parks nearby to go to enjoy a picnic! The people there are delightful as well!

Aug 14, 2010
violabratsche in Ontario (inc. Toronto)

What is this Gazpacho missing.... bacon!? Hacking classic dishes.

Don't we always like a bit of smokiness when a dish is missing that something? I often reach for my bottle of dark sesame oil, using only a small amount, as the flavor is so intense. It has helped out with a bland lentil soup when no bacon was at hand, as well as dips and other non-traditional uses. Just a hint of the oil makes just about anyone get that puzzled look that says they're trying to identify that ingredient!

Viola

Aug 04, 2010
violabratsche in Home Cooking

Search for an "authentic" Gong bao ji ding recipe

Have you considered using a red bean paste? I find that it is often an ingredient in any dish that may have a sauce as you describe.

Viola

Aug 04, 2010
violabratsche in Home Cooking

Mulled Apple Cider

For the more adult mulled cider....want it cinnamonny? (Is that a word?) Add some Goldschlager liqueur! I like my mulled apple cider with a little brandy, but I also like it with some gold rum. Excellent, coming in from the cold, on a wintery day! I make up my mulled cider, until JUST ready, strain, then cool and refrigerate, ready to reheat, on the stove or in the microwave, for those chilly walks in the cold.

violabratsche

Oct 24, 2008
violabratsche in Recipes

What to do with candied ginger

I chop up a handful and add it to pies, but especially pumpkin pie. It's fabulous with any dessert that has pears, peaches or apples. I also add some to a fruit salad.
Can you tell I like candied ginger?
I make my own.

Aug 08, 2008
violabratsche in Home Cooking

Need to find " Ontario" specific recipes

Remember, there's a huge Mennonite population in Ontario, settled here over 200 years ago...Anything in any of the Food that Schmecks series', Edna Staebler.

AnnieG

Feb 19, 2008
violabratsche in Home Cooking

Keeping prepared pizza doughs

My experience with pizza doughs is this.
Pizza dough can be kept frozen in plastic bags, the dough for one "pie"in each bag. Set on the counter in the bag, they thaw in an hour or so, and warm to room temp in another half hour. They are MUCH easier to work, at room temp or slightly chilled than when they start rising again. It took me maybe 2 minutes to shape each into it's size and shape.
Making it in advance and putting in the fridge, I turn the ball of dough over in some oil, then into the bags, not closed, but JUST the opening turned under, so the dough has room to rise. I use the bags from the produce dept of the grocery store. Same method, a half hour on the counter and 2 minutes shaping. It's FAR easier than trying to freeze or refrigerate any other way.
Now, stacking the way you want?....HMMMM...how about greased plastic wrap or waxed paper between the layers? And keep it cool, if you have a place to put them. Otherwise, they'll start to rise again, and be a pain to deal with.
Maybe lightly bake them individually, before you'll need them, for 5 minutes...the way you'd pre-bake brown and serve rolls....
I think I'd rather shape them just before using, if it can be arranged.

AnnieG

Feb 18, 2008
violabratsche in Home Cooking

Fresh pumpkin for pie

After the first time using butternut squash, I have vowed to never return to pumpkin. The "meal" of it is finer, it's a much more pleasant taste, and it's SO much easier to work with. I throw it in the oven and roast until it's done, when the skin and squash underneath "gives". Cool slightly, cut in half, scoop out the cooked squash, and put it in the food processor to puree, then freeze it in ice cube trays, pop out and keep in freezer bags. I got a HUGE butternut squash this year for very little money, and been using that squash since, for pie, soup, in breakfast oatmeal, in an orzo risotto....it's fantastic, cheap, and VERY tasty.

Annieg

Feb 18, 2008
violabratsche in Home Cooking

Help me find this thread, trashy retro party?

This is the one I was thinking of when you posted
http://www.chowhound.com/topics/365017

AnnieG

Feb 16, 2008
violabratsche in Home Cooking

Help me find this thread, trashy retro party?

Here's the one from Valentine's Day
http://www.chowhound.com/topics/487063

I seem to recall one from Christmastime, too...can't find it immediately

AnnieG

Feb 16, 2008
violabratsche in Home Cooking

Why skim milk not curdle

Milk doesn't always curdle in oatmeal with fruit for me, either. Maybe it needs more acid than other milks. I don't know. In what way are you asking about using it as a replacement?
I make cream soups that are not thickened, using the skim milk instead of cream or evap all the time.

AnnieG

Feb 15, 2008
violabratsche in Home Cooking

Biga....help!

There is no fat in the recipe at all.
The pan for baking was greased, and covered with greased parchment, used from another baking project that left enough on the paper for it to be useful.

AnniG

Feb 15, 2008
violabratsche in Home Cooking

Snow camping dilemma

I think I'd be getting out the dehydrator, after setting the menu, and drying whatever can be dried!

AnnieG

Feb 15, 2008
violabratsche in Home Cooking

New user, looking for feedback.

ooo, looks good. You can also post them in the threads here.
Welcome to Home Cooking!!

AnnieG

Feb 15, 2008
violabratsche in Home Cooking

Why skim milk not curdle

Skim milk will certainly curdle. I do it all the time to make sour milk for making muffins. Evap milk is really only milk that's been processed to remove half the water, that's all. I have had no trouble using skim milk to replace any of the higher fat milks and creams, unless it's richness depends on the higher fat. There are other ways to make a soup a little creamier without adding fat. Lightly thickening it with a little potato, using potato flakes is a quick way. Personally, I'm quite comfortable with using the skim milk without the extra fat.
Evap gives the illusion of extra creaminess. I use powdered, reconstituted, for baking and cooking, so if I want it thicker, a la evap, I just use more of the powder. By the way, I taste no difference. Nor do fussy friends and family. It's all in how it's prepared.

AnnieG

Feb 15, 2008
violabratsche in Home Cooking

How can I 1/2 this recipe???

Medium or small eggs, I agree.
For future reference, if something like this comes up again, or should I say, before it does, when you are out and about, check out the farmers markets, and talk to the egg producers. Ask the producers if they carry peewee eggs. I get mine at my local asian grocers. I have found that I can replace 1 large egg with 2 peewee sized eggs, making it very convenient to divide recipes.

AnnieG

Feb 15, 2008
violabratsche in Home Cooking