tag:blogger.com,1999:blog-17613825.post5164773054713718382..comments2008-10-14T15:51:15.104+01:00Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-17613825.post-67486222234171977412008-10-14T15:51:00.000+01:002008-10-14T15:51:00.000+01:00Hi Liz,<BR/><BR/>I really like the idea of a moist gingerbread :). This sounds so tasty! I would like to feature it on our Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you're interested :). Thanks!Sophiehttp://blog.keyingredient.com/whats-stirring-up-on-the-back-burner/noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-27782798995630569892008-09-21T13:14:00.000+01:002008-09-21T13:14:00.000+01:00<I>Argh you said "quinces" - the plural is "quince". I shall have to shoot you now.</I><BR/><BR/>Fortunately for my continued health (and for my job, given that...you know, I edit cookbooks for a living and all that), you're actually wrong on this one. I checked the OED and Fowler in a moment of self-doubt, and quinces is a perfectly acceptable plural. So nee ner. All this said, I heartily endorse grammatical pedantry in the comments on this blog, so please continue to pull me up if you think I've made a mistake anywhere else!Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-47717719414914216052008-09-20T19:34:00.000+01:002008-09-20T19:34:00.000+01:00Argh you said "quinces" - the plural is "quince". I shall have to shoot you now. That's a sin up there with saying "my agenda is free" ("my agenda are free", of course). <BR/><BR/>I alas know of no one with quince :O( I make 4 pints of quince gin a year (20 quince) and then about 10 jars of quince cheers (another 20). I've recently been experimenting with making jam from the fruit leftover from the batch of gin from last year.polythionichttp://www.blogger.com/profile/01381589786687954349noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-41078970620352854542008-09-18T22:05:00.000+01:002008-09-18T22:05:00.000+01:00Ah - I cheat with the quinces. I have a tree. Quinces are stupidly expensive at retail if you're going to be making jelly etc. with them; if you can make friends with someone who has some in their garden, though, they'll probably be more than happy to take some off your hands. Quinces are prolific - my Mum's (more established) tree produces about 10kg a year.Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-88700888602903941432008-09-18T21:56:00.000+01:002008-09-18T21:56:00.000+01:00"Spore" has stolen my life too! Damn it!!!<BR/><BR/>I've not tried gingerbread with crystallised ginger before - will give this one a whirl.<BR/><BR/>Incidentally, I've noticed elsewhere in your Blog that you've used quince a fair bit too - where do you buy yours? From a market or have you found a more convenient supplier? I make quince gin and quince cheese every winter and travel many miles to a farmers' market to get them and I'm not sure I can be doing with making the effort this year.<BR/>~Polythionic<BR/>Xpolythionichttp://www.blogger.com/profile/01381589786687954349noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-42611874922914485732008-09-18T21:46:00.000+01:002008-09-18T21:46:00.000+01:00Oo - fantastic. Thanks very much - La Banquise is added to the list!Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-6492551477467402702008-09-18T21:43:00.000+01:002008-09-18T21:43:00.000+01:00As a true Montrealer, I must say : poutine is awesome. Sure, it'll clog up your arteries and build a home in your bottom straight away but hell, it's definitely worth it! My best spot for poutine and also, what I think is more authentic than the rather artsy foie gras poutine served at the "Pied de Cochon", is called "La Banquise". On Rachel Street, right next to the Parc Lafontaine. More varieties than you can imagine, from the classic cheese curd and brown sauce to some with hot peppers, minced beef, bacon and much, much more. You will never regret a poutine at "La Banquise"! <BR/><BR/>Have a great trip in Montreal!Joséehttp://www.blogger.com/profile/11656755746864410625noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-4189048915943707312008-09-18T16:26:00.000+01:002008-09-18T16:26:00.000+01:00Thank you!<BR/>I do like cake when its still warm, bakers reward I suppose!Deepahttp://www.blogger.com/profile/06208203551055372708noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-73317484556077176052008-09-17T21:54:00.000+01:002008-09-17T21:54:00.000+01:00Just for you, Deepa, I'll make an exception. Eat a couple of slices while it's still warm - and *then* wrap it up for 24 hours. I promise there will be a (very fabulous) difference.Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-45521416141044439752008-09-17T21:45:00.000+01:002008-09-17T21:45:00.000+01:00I'm not sure how you waited 24 hours before eating it ;)<BR/><BR/>will definitely be trying this, I love gingerbread at this time of year.Deepahttp://www.blogger.com/profile/06208203551055372708noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-17183578296528408232008-09-17T18:33:00.000+01:002008-09-17T18:33:00.000+01:00Not half. Yay gingerbread.<BR/><BR/>As regards the poutine...we'll see. The Au Pied de Cochon one has a big slab of foie gras on top, so it can't be *that* grim.Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-14640909652411575262008-09-17T18:00:00.000+01:002008-09-17T18:00:00.000+01:00Gingerbread rocks.<BR/><BR/>Poutine? Rather you than me.garferhttp://www.blogger.com/profile/11886540088842849166noreply@blogger.com