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  1. Valerie Stachurski says:

    Is Montreal Home to Canada’s Best Cuisine?

    As you know, Reader’s Digest is on the hunt for Canada’s Most Interesting Town and the entries from city-proud residents have been pouring in!

    While the nominations from across the country have been extremely enthusiastic, the number of entries nominating Montreal as home to Canada’s Best Cuisine are currently surpassing the rest!

    We want to know, as a popular food enthusiast, which city in Canada do you and your readers believe is home to Canada’s Best Cuisine?

    Please feel free to direct your readers to http://www.rd.ca/canada where they can nominate your city as home to Canada’s Best Cuisine!

    If you have any questions, please contact Valerie Stachurski Valerie@smittencreative.com or Stephanie Greenall Stephanie@smittencreative.com and we thank you for your support!

    Best,

  2. Lynne Miller says:

    Hi Valerie,
    I’m looking for a non-ultra pasteurized milk to make mozzarella cheese.
    Any suggestions??? We purchased a cheese making kit a few years ago and used the 3.5 % Homo from Sealtest, with great results, but a month ago, using the same Sealtest the curd disintegrated!!!
    Do you know if Glengary Dairy sells non-ultra pasteurized 3.5% Homo milk here in Toronto?
    Any help will be appreciated.
    Thanks,
    Lynne

  3. L.K.Lovelace says:

    THANK YOU SO VERY MUCH for this recipe and the step by step tutorial…the photos! Wonderful!
    AT LAST! I have found the fruitcake my Texas bred grandmother, daughter of Kentucky born folks who settled there before the U.S. Constitution…yet they were “English” and knew it…is this recipe of English origin ? In any event, it is the fruitcake I fondly recall from childhoods here in California….now a 68 year old grandmother, with this recipe finally found (hooray!) I will make it for my brother and grandkids and children and nieces and nephew….”Stained glass window fruitcake” was the name I thought I had made up for the yearly treasure…….it was made each October…two cakes actually. One was opened for Thanksgiving and one “marinated” month longer for Christmas! My grandmother and mother used whole walnuts from the ten trees my parents had on their property and my grandfather shelled huge Brazil nuts to be placed by my grandmother’s careful fingers for artful, lovely cutting. And yes, cut as thinly as possible! I

  4. Bonny Folkestad says:

    I love the smoked rind on many gouda’s. Do you know how to make that or ideas? Thank you – Bonny

    • Valerie Lugonja says:

      HI, Bonny
      Actually, you can smoke cheese like you smoke anything else. You can even buy cheese and smoke it. You have to know how to smoke items – in your own smoker for cold smoking. So, you could purchase a smoker, follow the instructions, and do it. There is a lot of information on line about cold smoking or smoking cheese.
      :)
      Valerie

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