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Does anyone have a plain sugar-free turkish delight recipe? The sugary ones are way too sweet for me but all the recipes I've found online for this have loads of sugar added. When I've gotten it before the person at the counter says there's no sugar added. It was in log form & he cut a chunk off...

looks tasty. it's expected to get $50,000 Titanic's Last Lunch Menu Up for Auction

hilarious Coffee Expert Reviews Pumpkin Spice Lattes - YouTube like this nabob commercial Taste Test - Extended | The Nabob Coffee Co. - YouTube

The Weirdest Eating Patterns Of Each U.S. State | Co.Design | business + design Looks like I should go to West Virginia for a Philly cheesesteak

These sound good a new version of pain au chocolat looks like a spring roll off the deep end madness more here, & pics too https://ca.shine.yahoo.com/blogs/shine-on/cne-foods-2014-try-182930550.html

Judging by what they were serving in the clip it looked like a good restaurant, deaf servers or not.

This is cool, I've never heard of anything like it before New Toronto restaurant staffed with deaf waiters - YouTube

Instead of using a towel I tried placing the regular blender thing over top of the jar. It seemed to work ok. It's probably heavy-duty enough to contain any messes or disasters if they occur.

Oh boy why didn't anyone think of this before? I found that wide-mouth masons don't fit my blender but the small ones do. & if I want a bigtime smoothie I guess I'll use a 32oz jar. Looks like I'll be shopping for frozen fruit & kefir very soon :chef: ODhfKNXjH6w

this is the thing to use: here's more info Meet the Golden Goose: The Easiest Way to Make 'Golden Eggs' - Core77

I've heard of people using an aluminum garbage can to steam a sackful of clams or whatever but not a wheelbarrow. this is a cool idea: e1esEPrCcMw

looks like an aero bar

how could I have forgotten caramel? that's good with chocolate too.

I know what I like!

Was it anything like this guy's? :rofl: I didn't think it was quite this bad but I use those little thai ones all the time in my cooking. That bhut jolokia was still on a whole other level though. (NSFW-language) ZstObB4RVsQ

I use it for thai curries.

I wonder if anyone has a way to make chili paste which is easier or faster than pounding it with a mortar & pestle (the traditional way of course). My first though was to repeatedly run it through a series of giant concrete rollers. That seems a bit impractical so I might have to settle for...

gross. just have a look here: there are more imgs here if you want: How Fast Food Ads Stack Up to Real Thing Photos | How Fast Food Ads Stack Up to Real Thing Pictures - Shine from Yahoo! Canada

because... champlain was british? :ermm:

Yeah I know it's a harvest festival, but there are different foods grown in different places. If seal fins don't sound good, Samuel de Champlain used to have Thanksgiving festivals in New France (the part which became Nova Scotia), where the climate, time of year (& First-Nations cuisine) would...

What would have been the things eaten at the first Canadian Thanksgiving? Since the climate is different and it was at a different time of year from the first US Thanksgiving I would think there'd be different things to eat. wiki says Thanksgiving in Canada goes back to Martin Frobisher in 1578...

I see people brining chickens all the time. I think it's supposed to make the skin crispier. I guess it's not really the same as rinsing or washing since the salt probably kills some of the bugs that are on it.

I forgot all about the "alcohol cooking out" one & the rest I hadn't heard of before. keep 'em coming everybody :smile:

I wonder what cooking myths we can come up with? Off the top of my head I can think of: 1. Pepper heat is in the seeds. It's actually in the midrib that the seeds are attached to: Anatomy of a Chili Pepper - Premium Hot Sauce 2. Browning meat keeps juices in. What makes the sizzling sound...

bob blumer, the glutton for punishment! :boxing: I wonder how the chairman would introduce him :lol: