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Pancakes

Last night was Pancake Tuesday, the appropriately subdued Canadian version of Mardi Gras, or Fat Tuesday. I want to tell you about my pancakes.   The Recipe Pancake styles occupy one point on a...

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Crêpes

Crêpes are very thin, unleavened pancakes. The batter is very runny.  I mix the ingredients with a stick blender to make sure there are no clumps of flour and the batter is very smooth. Being so thin,...

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Biscuits

When I was little we called these savoury pastries “scones,” our pronunciation rhyming with the word “owns”, but they are much more like American biscuits than British scones (the pronunciation of...

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Choux Pastry

Before the exciting conclusion of Custard Week, I want to take you on a quick detour to show you some applications for the custards we’ve been making.  Let’s talk about choux pastry. Choux pastry is a...

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Fritters: A Short Endorsement

A simple definition.  Fritters are made from a simple batter that is garnished with meat or vegetables or fruit and then fried, either in a pan or deep-fryer.  They can be sweet or savoury. Why you...

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Tortillas

A while back I wrote a list of food items that I don’t think you should ever buy because you can easily and cheaply make something at least as good at home.  As time goes on Lisa and I strike upon...

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