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In-N-Out Pops Up in Toronto, Sells Out in Half Hour

In-N-Out Pops Up in Toronto, Sells Out in Half Hour


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In-N-Out popped up in Toronto this morning for a very eager crowd of Canadian burger lovers

In-N-Out teased Toronto with a burger pop-up at Osteria dei Ganzi, and sold out in half an hour.

This morning, In-N-Out Burger welcomed Toronto residents with a pop-up at Osteria dei Ganzi, “a stately farm-to-table restaurant” that was scheduled to last from 11 a.m. until 3 p.m., or until supplies ran out. The offerings were three of In-N-Out’s signature burgers: Double Double burgers, Animal-Style burgers, and a “protein-style version” wrapped in lettuce instead of a bun.

The pop-up was cash only, and each customer was only permitted to buy one burger.

The burgers, priced from $4 to $6 each, were sold out by 11:30, according to one customer in Toronto who “arrived at 11:30 to a crowd of 200 disgruntled Torontonians yelling ‘sold out!’ in [her] face.”

Fans reportedly began lining up in preparation as early as 6:30 a.m. and hundreds were gathered to get a hold of the California burger chain’s signature specialties. Although In-N-Out has not announced any expansion plans in Toronto, the chain has said of pop-ups that the events “will help us make future decisions.”

For the latest food and drink updates, visit our Food News page.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.


What Would Phoebe Do?

Inspired by Miss Self-Important's post on game-changers, but with guiltily-confessed prices in CAD:

Acca Kappa lip balm: I bought a cheap but gorgeous chapstick in a Naples pharmacy, only to discover, using it back home, that it's the only effective one in Toronto winter. Sold here? Of course not. But online, yes. Not super expensive *but* you need to reach $100 for free shipping and even stocking up on lip balm, this is difficult to arrive at, and took me about a year to decide was worth the splurge. Which led me to.

Acca Kappa hair brush: My first time owning a non-garbage hair brush and it doesn't pull out my hair when I use it, so I guess this is why people own such things.

Blundstone boots: Yes, everyone has them. There's a reason. Not having to think about which shoes to wear from October to May is. I mean a past version of myself would find this intolerably bleak, but the one that's taking a baby and a poodle out for afternoon walks and needs something slip-on and all-weather that looks good enough is a fan. And $200 seems reasonable for shoes that eliminate the need for any others.

La Roche Posay Toleraine face moisturizer: The only reliably skin-improving product I've found.

Durumi jeans: Exactly one pair fit nicely Before and continues to fit well enough After. If you're in Toronto you want to go to Queen and Spadina and buy a bunch of Korean clothing at that store.

Here, the commonalities appear to be that I never quite came around to cost:

Want Les Essentiels bag: I wear it every day, it's gorgeous, and it was something like 50% off. It was still too expensive, and I feel bad just throwing it under the stroller, which I vowed I wouldn't do but where else exactly do I think I'm putting it? The $40 USD camouflage zip tote bag from LL Bean was (is) more suited to my lifestyle and nearly as chic.

Gel manicure: I went and got one a couple months after giving birth. It looked amazing! What a miracle beauty treatment, where you can do absolutely whatever and your nail polish doesn't chip! But I can't imagine doing it again because it cost more than my haircuts. If I were a proverbial rich man, though, I might do this on a regular basis.

Moose Knuckles coat: Yes, you need something along these lines here, as I learned five (!) years ago, when I got this. But it still strikes me as having been (again, despite a discount, and despite the years of use at this point) unfathomably expensive ($700 or so), and I'm not thrilled to have a fur-trimmed coat, although I guess ask me again when it's negative-degrees Fahrenheit and I have the hood up.

Balayage: While my hair now looks (to my own subjective tastes) fabulous, it took two salons and three bleachings to get there. It's almost less the time and money than the months going around with hair that just looked off. My natural color is vastly better than the orange that results from nearly any attempt at changing it.

Christophe Robin superfancy hair cream: I think it was something like $40 USD? Purchased because I'd been to a Christophe Robin pop-up in Tribeca once, where I got a free blow-out and got swept up in the moment and inadvertently learned that highest-end hair products are great. But are they that great? Or, rather, that necessary in Toronto's non-frizz-inducing climate?

Frank Costanza blazer: So stylish! But even if it could be worn even under the huge winter coat, do I do this? No I do not.

The "nah" category for me is pretty much stuff I like the idea of but do not actually use, but failed to Know Myself and bought all the same, such as.

Eye shadow. Feels like a thing to own, looks nice, but it gets like four uses a year. See also: mascara, blush stick, brightly-colored lipstick.

Serum: A fleeting experiment with skincare in the form of one $24 bottle of something meant to de-age may have led to a weird skin reaction initially and has probably not done anything, but for cost-per-use reasons I'm still using it, I don't know.

Skirts, non-summer dresses. I like the idea but it's not really chasing-near-toddler-compatible.

Blouses any shirt that isn't a t-shirt or tank top. I always look awkward in these. I wish I didn't but I've made peace with not being Alexa Chung.

. as well as items that are lovely in theory but useless in Toronto's all-or-nothing, scorching-or-freezing climate:

Suede knee-high boots. (If it's cold enough for these, it's too snowy/slushy/salty for them.)

All mid-weight coats (as in the ones that would be winter coats in not-Canada, but are not parkas). One I already owned, but another I bought, naive, soon after moving here.


Wednesday, December 30, 2009

My 2009 Beer Year in Review - A Look Back

Another year is coming to an end and it was quite a year in the beer industry. I've been fortunate enough to be involved with another successful Canadian Brewing Awards that had more participants and product than ever submitted before TAPS magazine continues to evolve into a serious beer resource made available across the country and I became a co-host on the Pub Show at a small independent radio station in Stouffville. I made it out to some beer dinners, spent a bunch of time in pubs around Toronto, made it back out to Halifax to visit Garrison, Propeller, the Henry House, and more, and I drank some damn fine beer in the good company of others. And I've managed to keep this blog up to date with almost daily postings.

Here's a look back at my experiences during the 2009 beer year.

January – After attending a great party (Georgepalooza) at Toronto’s Cloak and Dagger a buddy and I headed to Buffalo to take part in Cole’s Rare Beer Festival where I had the opportunity to sample the 2007 Sam Adams Utopias, the strongest beer in the world at the time. I paid a visit to Mississauga’s West 50 Pourhouse, an establishment with over 100 draught lines. I interviewed Steam Whistle’s brewmaster, Marek Mikunda and posted two interviews that appeared in TAPS: Canada’s Beer Magazine – Dogfish Head founder Sam Calagione and Leanne Rhee, the LCBO’s category manager of beer.

February – February brought with it the sad news that the Granite (Halifax) would shut its doors on Barrington street for good, giving up the pub business (Ginger’s Tavern) in order to open a small brewery in the city’s north end. Tree Brewing got into it with California’s Green Flash brewery over the use of the term Hop Head (Tree Hop Head vs. Green Flash Hop Head Red). Garrison earned a gold medal from the Beverage Tasting Institute for their Grand Baltic Porter after scoring 94/100 at the World Beer Championships. I visited the great little pub in Bracebridge, ON, the Griffin Gastropub and I’ve been back many times since. And two new IPA’s were released: Grand River Curmudgeon IPA and Wild Rose’s Imperial IPA.

March – Pump House Brewery starts bottling their SOB in Moncton, NB The Roy Public House opens in Toronto but only features beer from one craft brewery Stephen Beaumont and Brian Morin release a wonderful book – The beerbistro Cookbook Cass Enright (Bar Towel.com founder) announces that he has started an import business and will be representing Garrison Brewing in Ontario (the first private order sells out in four days) I interviewed extreme brewer Greg Nash who was with Pump House at the time, Steelback owner Jonathon Sherman, and Propeller’s two head brewers Don and Bobby Etobicoke’s Great Lakes brewery launches their Green Tea ale at the Dominion Pub and Toronto’s Amsterdam brewery introduces a new Doppelbock (Dehydrator) that was based on a local homebrewers recipe.

April - What a busy month. The Ontario Brewing Awards were announced and Mill Street took home seven medals Alexander Keith’s announces that the Labatt brewery in BC will start brewing Keith’s for the west Mill Street launches their first seasonal sampler six pack Mill Street’s brewmaster, Joel Manning, takes some time to answer some questions Roland and Russell Import Agency organize a Danish beer dinner at beerbistro with beers from Norrebro Bryghus and Mikkeller and feature Anders Kissmeyer from Norrebro Black Oak opens their new brewery in Etobicoke after months of delays Bar Volo’s first ever Ontario IPA Cask Challenge commences and attracts many Volo owner, Ralph Morana, welcomes brewing equipment with the plan to start brewing his own beer for the bar CASK! hosts Toronto’s first ever Cask Ale Crawl through the streets of Toronto Granville Island in Vancouver launches Brockton IPA, named after the Brockton Oval in Stanley Park I visited the Local Pub in Toronto and I posted an interview with Brooklyn’s brewmaster Garrett Oliver that originally appeared in an issue of TAPS.

May – Exciting news hits Niagara as the local college announces plans to start working on a brewmaster certification program Volo’s IPA Cask Challenge continues Kevin Keefe opens the doors to the new Granite brewery in the north end Black Creek Pioneer Village announces plans to start an historic brewery on their property in partnership with Trafalgar Brewing Ontario MPP’s choose seven craft beers to be served exclusively at the Legislative Assembly for 2009/10 I received a ridiculous response to a letter I wrote the Premier about the beer retail system in Ontario and Scotland’s Innis and Gunn brewery launches a Canadian Cask version of their Oak Aged beer.

June – Great Lakes brewery announces a new initiative, Project ‘X’ I interviewed Garrison brewmaster, Daniel Girard Ian Innes, founder and longtime owner of the Feather’s pub in Toronto sells the pub to Reid Pickering two new establishments in downtown Toronto open their doors – the Queen and Beaver and the 3 Brewers Brick brewing sues founder Jim Brickman for $1 million I paid a visit to Toronto’s newest brewery, Black Creek Historic brewery rumours that Fat Cat shutting down proved false and the Cat still meows I profiled Bryden’s pub and the Kingston brewpub and Steam Whistle releases their first ever commercial.

July – The Ceili Cottage opens in Toronto to much delight Creemore brewery knocks one out of the park with a new beer, Kellerbier Greg Nash leaves Pump House to head back to Halifax to look after brewing operations at the Hart & Thistle brewpub the LCBO launches a new feature on their website (beer selector) that fails right off the bat Michael Duggan’s No.9 IPA wins Volo’s IPA Cask Challenge I paid a visit to Neustadt and toured their beautiful old brewery the voting commences for the 7rh annual Golden Tap Awards hosted by Bar Towel Victory Café holds another successful cask festival and the University of Toronto’s Hart House hosts their 2nd annual craft beer fest.

August – Beau’s win big at the 7th annual Golden Tap Awards taking home best of the fest and best craft brewery in Ontario I interviewed Nickel Brook’s head brewer, Tim Blakeley Coors Light launches an ad mocking Torontians in BC Canadian Brewing Awards judging takes place in Etobicoke Abbot on the Hill re-brands, taking a new name The Monk’s Table Great Lakes brings 20 different cask ales to the Toronto Festival of Beer, which took place at the CNE grounds for the first time and this here blog turns 2.

September - Bill Perrie's Pub Radio show launches with me acting as a co-host and Cameron's sales rep Jon Graham is the first guest I interviewed Wild Rose founder and president, Mike Tymchuk, Creemore Springs brewmaster Gordon Fuller, and Mill Street brewer Sam Corbeil Duggan's Brewery in downtown Toronto starts to take shape I visited the new bbq joint Highway 61 and the Canadian Brewing Awards gala took place before a packed audience of brewers and brewery representatives from across the country and the results were posted here first.

October - Nick Pashley's latest book, Cheers! An Intemperate History of Beer in Canada is released Bar Volo's 5th annual Cask Days takes place over 7 days featuring over 70 casks from 40 breweries Southern Ontario Brewers (SOB) take over the Amsterdam brewery and homebrew all day Mill Street threw one hell of a beer dinner at their brewpub where the Nightmare on Mill Street Pumpkin Ale was launched 11 Alberta breweries got together and whipped up a collaborative beer for charity MolsonCoors, using the Creemore Springs name, purchases BC's Granville Island brewery Muskoka Cottage brewery releases a very good seasonal and I got married.

November - I interviewed Richard Mclelland from Scotland's BrewDog brewery helped brew some beer on Great Lakes pilot system (went over pretty good) a Microfest and Conference was announced for the fall of 2010 in Halifax Mill Street releases a Roggenbier Black Oak celebrates their 10th anniversary by releasing a beer they call 10 Bitter Years I posted an interview with Anders Kissmeyer of Norrebro Bryghus that first appeared in TAPS and the Ontario Craft Brewers (OCB) released their 3rd Discovery Pack, this time in cans.

December - I had the pleasure of sampling the world's current strongest beer - BrewDog's Tactical Nuclear Penguin posted a number of last minute gift ideas for the beer lover interviewd Matt Phillips, owner of Phillips brewery shared an interview with Chief Beer Officer Scott Kerkmans that appeared in TAPS magazine Mill Street releases yet another seasonal, Weizenbock and PEI's Gahan Brewery opens a production and bottling facility in Charlottetown (the Gahan House brewpub is still in operation as well).


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Reviews

I've made these for years and they are so delicious! My recipe is almost the same, but there are a few technical things I do differently in order to simplify the process. I will bake the cake following the package directions, although I use whatever pan is most convenient. Round, square, sheet, bundt, the pan doesn't really matter because the end result is simply baked cake. I will then dump the cake out into a large bowl while it's still warm, normally straight from the oven while it's still hot, and just break them up a little with my wooden spoon. I don't wait for them to cool in order to crumble. This prevents any of the hard edges because I add my entire can of icing right away and it will all melt into the fresh warm cake, making it all blend together into a big globby consistancy, leaving no room for dry clumps! Now I know you're probably thinking using the entire can of icing is way too much and these will be too heavy and rich, but that's where my other technical component makes a difference. I don't roll these into balls for 24 or even 48 individual treats. Instead I take my big globby mess of cake/icing mixture and spread it into a very large jellyroll pan lined with wax paper. I then place another piece of wax paper over it and flatten everything down, filling the entire pan into a solid flat surface that comes to the top of the jellyroll pan (so about an inch tall layer.) I leave the top wax paper sheet in place and wrap the entire pan in foil and put it in the freezer. I wait until it's totally solid, or at least almost completely frozen, and then take it out and slice it into 1 inch strips, turn the pan, and slice it the other direction in 1 inch strips. This gives me TONS of perfect, 1 inch cubes, of cake bites the perfect bite sized portions (and therefore not too rich and 'heavy' on your stomach) with no rolling or forming by hand at all. Once I have the 1 inch cubes of cake I leave a few rows of them out at a time to work with. I put the rest back into the freezer while I dip them into my melted almond bark (so much easier than chips or wafers, and cheaper too.) To dip them I literally 'plop' a cube into my bowl so that it drops down below the surface of the chocolate and then slide my fork under it to pull it out, tap the fork on the edge of the bowl to let the excess chocolate drip off, and then use the tip of a butter knife to slide the cube off the fork onto waxed paper. I only work with a few rows of cubes at a time because once they sit at room temp for a while, and especially when I'm handing them, they start to thaw quickly and that's when they can start falling apart in the chocolate and we don't want that. Once I'm done I usually end up with a whole table full of cake bites that are resting on wax paper. I melt some white chocolate to drizzle along the top and then package them up by the dozen in individual cupcake boxes to give to family and friends for birthdays, holidays, special occasions, etc. Even with my time saving techniques, these still take a while to make, but everyone loves them so much and they look forward to the treats at the next special occasion.

Has anyone tried freezing the cake balls prior to coating them?

I've been making cake balls every Christmas for years and yes it is A LOT of work. This is the most accurate and detailed recipe I've seen so far. Dipping them is the hardest part, I used melting chocolate waffer chips (forget the brand) they sell them at Walmart in the Christmas isle. I stick them with toothpicks before dipping them, and tap the excess chocolate off on the side of the bowl, then after they've set remove the toothpick, it will leave a little mark but decorating them covers that up. Also when melting the chocolate I ABSOLUTELY always shave a small amount of gulfwax into the chocolate to make it easier to dip.

I have been making Cake Balls for years using the method here except I always use a fork to dip the cake balls. Other then the fact it is time consuming and can be messy, this is so easy that kids can do it. I always make them interesting by making flavors like Peppermint Patty ( chocolate cake with mint flavored vanilla icing mixed in dipped in dark chocolate) or Peanut Butter Cup (chocolate cake, milk chocolate frosting with peanut butter mixed in and milk chocolate coating) or Strawberry (white cake, strawberry jam mixed into cream cheese frosting, white chocolate coating)

turned out great people wanted to know where they came from I used the recipe from Hershey.com for a candy coating choc chips and shortening

I haven't made these yet but I will be soon :). but I think instead of using frosting in the cake crumbs I will use a pkg of softened cream cheese. I believe it will make it a little less sweet.

These cake balls taste amazing, but be prepared to put some labor into them. This recipe has sugar-coated everything. Couple tips: Use white or chocolate Almond Bark (not chocolate chips for the coating). If you prefer a coating with color, you can find Wilton's Candy Melts at your local crafts store like Michaels. Using food coloring with White Almond Bark will give you a pastel color. It is also so hard to make the balls look "perfect," so don't expect Starbucks looking cake balls. The taste will make up for it though. Don't place the ball into the entire bowl of dipping sauce. Instead hold it on a spoon, and with another spoon dip into the sauce and drizzle over the ball until covered. Also, I find that after coating the ball, using a toothpick to gently slide the ball off the spoon onto the parchment paper works best. It's fun to get creative with them. For Christmas I use a red velvet cake with white Almond bark icing, and white cake with green and red Wilton's chocolate icing. Enjoy!

The end result -- after MUCH time & labor -- was cute too look at but kinda gross to eat: the balls were heavy belly bombs that only kids can stomach. Note: (1) white chocolate coating is a nightmare (kept burning), (2) if you plan to put them on a stick make them SMALL, I used a 1.25" ice cream scoop and they were much too heavy to stay on, (3) make sure the balls are VERY COLD (freeze for 20 min.) before you work with them, and (4) I ended up using my hands to coat them in chocolate. Not worth the effort.

These are fantastic! Who knew you cake from a box would taste like this? I pretty much followed the recipe to the letter and had excellent results. For the coating, I used an entire package of chocolate Almond Bark and had no trouble melting it in the microwave, but I did take the time to chop it first. There is enough left over from the coating process to perform the drizzle technique. Three-quarters of a can of frosting is plenty. I think the key is to have the whole mixture a little less moist than you think it should be - kind of like when you squeeze pie crust dough to form a ball. I did cut off the crispy edges as another member suggested, and I also covered the cake with the pan lid immediately to keep it super moist. They will ooze a tiny bit if you leave any spots uncoated, but storing them in the refrigerator should help. I will be making this again in endless variation!

This was an easy and fun recipe to make. I took them to a party and everyone was asking me for the recipe. I put them on cookie sticks and then placed them in a pot as a centerpiece/desert. They are rich so one was enough for everyone.

the recipe is right on the nose. The only suggestion I would make is to trim off the crispy edge of the cake once you cool it. The edge doesn't crumble like the rest of the cake.

This is one of the easiest things to make - and guests think you've worked your fingers to the bone for them. The directions are easy to follow. While I was preparing the coating, it occurred to me to try making cake balls with my citrus pound cake recipe, my sour cream devil's food cake recipe and my chocolate fudge brownie recipe. Actually, any good recipe can be substituted. For those having problems, don't melt the coating in a microwave, and be careful not to have the double-boiler's water on a hard boil: if the steam gets into the chocolate, it'll 'seize' and be useless. Also: this is for ɺ Cook from Delaware': If you have a Bulk Barn or Michael's that sells bakery tools, pick up a set of candy making tools which includes a hoop-like spoon on which you place your cake ball, truffle or mixture that you'll be coating on it, dip it into the coating, gently tap the ball into the coating, turn over to cover completely, pick it up again in the hoop and use the pick to gently roll the ball onto waxed paper. If there's a tiny area that the coating process mission, it's easily fixed by using the pick to smooth over some of the coating.

I was very excited to make these for Valentine's Day gifts and I have to say, I think they were a flop (and believe me, I wanted to LOVE them). I used the Williams-Sonoma Red Velvet cake mix, which is fabulous and making the balls themselves was fine. But. coating them was a nightware. I bought the candy coating as written, melting as written and coated the cakes fully as suggested by another reviewer. Getting them out of the chocolate was a challenge (I ended up wearing gloves and using my hands) and in spite of checking thoroughly, most balls had tiny areas without candy and did ooze immediately. Sorry. I honestly wanted to love this but this was too much work for oozy candy.

I have to admit i kinda hate box cake and canned frosting, but I used both in this recipe and they turned into a new creation (both the darkest chocolate flavor I could find). Sweet and addicting. I ate far too many before i brought them to a Halloween party. The plan was to coat them in green-dyed white candy coating and make them zombie heads. but the cheap Kroger coating did not coat, so a messy green drizzley mess covered them instead. Ugly - buy hey, who said a zombie should look palatable?

I was worried this recipe would taste like plastic, artificial pre-made frosting yuck. but it turned out great! I had fantastic aspirations of making witches and pumpkins and unfortunately, ran out of time. I used Betty Crocker Supermoist Dark Chocolate and Pillsbury whipped white frosting. I left the balls covered overnight in the fridge then dipped them in Ghiradelli 60% cacao chocolate and Halloween sprinkles. SUCH a hit, no one believed they weren't from a bakery. PS don't try to use white chocolate (unless you're just doing a drizzle), it didn't melt very well at ALL. If you need white, use the candy chips as recommended.

these are cute as a button and fairly easy to make. They are just waaaaay too sweet for my taste.

I am so glad I stumbled upon this recipe. Made these for a group meeting, and they were a huge hit! I used a Halloween theme: orange supreme cake mix, orange frosting, semisweet chocolate coating, and Halloween "funfetti" sprinkles on top. Adorable and scrumptious, plus they were super easy (just took some effort to roll and coat). I can see why people are saying cake balls are the new cupcakes. Will definitely make again!

I think next time I will use a double boiler for the almond bark. It got lumpy from re-heating it in the microwave. Also, be very careful to completely cover the ball in coating, if there is ANY without, it will expand and squeeze out like a cake-ball-cyst. Otherwise, it worked great. We're planning on having these for our wedding, so I am trying to perfect the process.

I made these for a bridal shower a few months ago.. they came out really well! One major suggestion..if you're working in the summer months, make sure to turn your A/C on! I did a test run that went really well. The next day, the heat had really picked up, and things were just going awful - chocolate coating wouldn't set right, they were cracking, etc. I gave up, turned on the A/C to relax a bit and decided to give it another go - no problem with the cooler air!

My sister in law made these for my birthday with red velvet cake, vanilla frosting and chocolate coating - it was a major hit! The frosting wasn't too sweet but made the cake extra moist. I highly recommend this!


17 Thanksgiving Turkey Mistakes Everyone Makes

If you're buying a frozen, conventional turkey (like Butterball) from the supermarket, buy it 1-2 weeks in advance and store it in your freezer.

If you're buying a fresh turkey (conventional OR free-range organic) from the supermarket, you can't pick it up too far ahead of time, because it'll go bad. But you can and should call the supermarket to reserve your fresh turkey at least two weeks in advance.

If you're ordering a super fancy turkey, such as a Heritage turkey, order online at least a month in advance. The turkey will be delivered to you the Tuesday before Thanksgiving.


Toronto native sells potential of little-known Arab emirate

Rino Sabatino, investment advisor to His Highness Sheikh Saud of Ras Al Khaimah of the United Arab Emirates, is photographed by the Humber Bay Arch Bridge on May 26 2014. Sabatino is "also Chief Executive Officer of RAKIA, the Ras Al Khaimah Investment Authority.

Fred Lum/The Globe and Mail

This article was published more than 7 years ago. Some information in it may no longer be current.

When Rino Sabatino tells people he heads up the industrial engine of Ras Al Khaimah, few people know what he's talking about.

But the Toronto native is now responsible for selling the world on the investment potential of this northernmost region of the United Arab Emirates (UAE) – a would-be oasis of manufacturing, pharmaceuticals and other industry that is home to about half a million people. He has also stepped in as investment adviser to the emirate's ruler, Sheik Saud Bin Saqr Al Qasimi.

Mr. Sabatino is a construction and investment specialist who cut his teeth at Tridel Enterprises Inc. where he served as vice-president of international business development. Now he hopes to attract big institutional players and other companies from Canada and around the world to the desert expanse of mountains and beaches located one hour north of Dubai, the most populous of the seven emirates. But first, he has to introduce himself.

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"We have been developing deliberately under the radar. We're not Dubai, and we don't want to be Dubai," Mr. Sabatino said in an interview in Toronto, adding that few business people in the city have ever heard of Ras Al Khaimah. The sheikdom is less saturated, expensive and bureaucratic than Dubai or UAE capital Abu Dhabi, he said, comparing it to municipalities around Toronto, such as Newmarket, Ont.

Mr. Sabatino first moved to Dubai with his wife Lucia more than eight years ago when he took a job as chief executive of Lootah Group, an industrial real estate conglomerate owned by a prominent local family in Dubai. The mannerisms of chairman Ibrahim Sa'eed Lootah, reminded Mr. Sabatino of his own Italian father, who worked in the commercial building industry in Toronto.

Those were "crazy times" in the Middle Eastern real estate business, Mr. Sabatino said. Dubai's economic boom was led by many large family-owned enterprises, which he likened to the U.S. industrial revolution when the Carnegies, Mellons and Rockefellers drove progress.

"It was what I called the '-est of the world' – everything was 'the richest, the highest, the longest,'" Mr. Sabatino said. He began his role advising the Sheik, who studied economics at the University of Michigan, three months ago.

It's a different challenge. Ras Al Khaimah is seeking stability, rather than the glitz of Dubai. There are about 7,000 commercial businesses operating in the region, and the RAK Investment Authority plans to lease more raw land and warehouses to foreign businesses to build or distribute their products, with no corporate or individual tax, allowing 100 per cent repatriation of profits. In some arrangements companies pay customs duties, in others they must have joint ownership structures. Businesses operating in the region include Indian commercial vehicle maker Ashok Leyland Ltd. and Auburn Hills, Mich.-based Guardian Industries Corp., which produces glass. It's also home to the world's largest ceramic manufacture, RAK Ceramics, which exports tile to about 200 countries.

"I'm bricks and mortar," Mr. Sabatino said, thumping a palm on the table. "You want the gold? You want Hermes and Gucci? It's an hour away. If you're a sophisticated business that wants to build, and wants support from a very pro-business government and ruler … if you want a stable, long-term, boring investment? I'm the place to be."

Boring, maybe. But Ras Al Khaimah also wants a slice of Dubai's tourism – the palatial Hilton Waldorf Astoria hotel recently opened, and there are four man-made islands. Mr. Sabatino is working on finding a partner to develop one of the islands. Mr. Sabatino is also seeking partners for a new power plant to help feed all the new development.


What Do Results Mean?

If your levels of nicotine are moderate, it might mean you used tobacco and stopped about 2 to 3 weeks before the test.

It’s possible for people who don’t use tobacco to test positive for a low level of nicotine if they’re exposed to tobacco smoke in their surroundings.

If the test can’t detect any nicotine or cotinine in your system (or it can only detect very low levels), it likely means you don’t use tobacco and you haven’t breathed in smoke in your environment, or you were once a tobacco user but you’ve given up tobacco and nicotine products for several weeks.

Sources

Workplace Fairness: “Drug Testing”

New Health Guide: “How Long Does It Take for Nicotine to Completely Leave the Body?”



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