jayt90

I'm glad you were able to report this unfortunate incident, and I hope the patient recovers . This is the first reliable report I have heard about a serious reaction to peanuts, the rest was all media hype and overly-protective parents, in my uneducated mind.

I use oil packed, and they are just salty enough, adding 2 or 3, to make a pleasant addition that can't be detected. I also use fish sauce sometimes, instead of anchovies; frequently it is "Golden Boy" and I can add a teaspoon at a time until I think there is a good effect without adding salt or fish flavor.

I have seen aluminum pans with a ceramic coating. They claim to be non stick scratch proof, and no Teflon. Any good?

I went there with another Chowhound, Duckdown. We were given a tour of the spotless kitchen and we had to wear hairnets too. That's standard in Ontario, I believe, although I haven't visited other kitchens recently. Darryl learned his BBQ from relatives in North Augusta, S.C. The sauce really is good, and home made, perhaps better than the commercial version of Buster's I bought last year in Costco. The small counter and eating area (5 or 6 tables) is in an industrial strip, beacuse the main business is producing racks, pulled pork, brisket etc.sauces and sides for the restaurant and bar trade. THere two other chefs/cooks to put out a consistent product line. At various times I have purchased backyard supplies there: rubs, sauce, spices, and Quebec maple charcoal. I've enjoyed the take out food, and the helpful advice for my own back yard efforts. estufarian, there is chicken here as well, but I haven't tried it yet. I like your idea of a maple flavored Ontario sauce. What goes into a piri piri?

I visited Buster Rhino's BBQ cafe and take out today,at 7-2201 Thickson Rd South, Whitby. I had authentic back ribs, smoked in hardwood, and presented with a true tomato-vinegar sauce from central South Carolina. Here is Darryl Koster, the pitmaster And racks of maple smoked pork ribs ready for a grill for presentation. Here is the take out plate: a rack of ribs (half are shown) with a good smoke ring, piquant baked beans, a hushpuppy (cornbread fritter with onion), and stuffed jalapeno (creamcheese, bacon wrapped. Nice ribs, and sides, at $14 Duckdown had fresh cut fries with his rack, and cleaned them all up! There is a conservation area nearby for a pleasant stop. This will be a nice Friday P.M. option in spring and summer. They are not open on weekends.

Fine wine buying is over for, as I have enough. But I secretly hope the prices will go down. Meat purchases tend to be front quarter or shoulder cuts. That's where the flavor is, and they cry out for creativity. I visit Asian and ethnic markets every week; they know the value of a buck, and there are few rip offs.

I would buy a share or two, if it is really a share that can be sold and bought over the counter. I would not donate $500 unless there was a prospect of resale.

Does Capresso have a timer? As M. Lloyd mentioned, it is well reviewed and not costly. If you have to settle for a more commercial brand, like Krups, get one with a thermal carafe. The main reason is not the carafe, but the fact that warming plates on the others take valuable BTU's away from the brewing pipe, and the coffee is not hot, as the OP has already experienced.

I have found canned corn, especially Niblets, to be more consistent and reliable than frozen corn, so I keep it in the cupboard. Tiny Le Seur peas are a unique product and a good transformation, but not that easy to find. Sauerkraut in cans is another mainstay, and the imported cans are usually better than packaged kraut in the cooler. Canned peaches or pears are another good transformation, so I keep them at hand, even if used only twice a year.

I believe bones are available at T&T on Cherry St., or any busy Asian market. T&T does have frozen Brome Lake ducks, and they are better than many fresh Ontario ducks, even though the appearance is scrawny.

There are single burner counter top inductions from 1400 to 2200 watts on eBay, usually from 'Buy it Now' vendors. Some are in the U.S., some overseas, and a few in Markham. Prices are quite low, in the $100 range. I don't know if they are UL or CSA approved, but I am going to try a 2200 watt model soon, after I get a second 220 volt outlet installed. Reports on the 110 volt models haven't been too favorable; lack of power etc.

Antifreeze has been added to wine, resulting in serious scandals in two European countries, as recently as 15 years ago. It is not to be trifled with.

Windsor kosher salt, in Canada, has a prussiate additive, for anti-caking. Oddly, Windsor pickling salt does not have an additive, so it is my choice for general use.

You can discuss processors with the farmer. He/she will have a favored place, hopefully not too far from you. On slaughter date, a small truckload of animals will be sent, including yours. The processor should know what you are expecting as a finished product, and they will try to accommodate. $.80 lb. is for the whole pig, head to tail. The farmer can make a profit if the animals gain weight steadily, are disease free. and part of a large group, for economies of scale. But sometimes the market price is not favorable, or there may have been vet bills, or losses in the litter, but the animals have to be sold rather than continuing to be fed at some expense. You can expect to pay a premium for special hogs, such as heritage breeds, or healthy-diet feeding. Even the factory farm hog operations are moving into this, because there is more profit, and the origin of the meat can be hidden from many consumers.

In my domain a certified inspector must approve the back yard slaughter and the carcass has to be taken to an approved abatoir with veterinary inspection., for processing. Head and feet cannot go in the vehicle, and there is an age limit of 30 months. Processing, including skin if hairless, ìs done as pre-arranged. I have not used a barnyard slaughter, but I suspect the trade off is a less frightened animal vs. loss of skin, as there is no way to scald the hair.

Best all around tea Ive found is at Lee Valley Tools: Ceylon, 7oz for $7. It is mountain area tea, and tips and buds. It would be 3x as much in a tea shoppe. I suspect Mr. Lee is a tea aficionado. Apparently only in Canada. Kerrys steaks are a steal, and better to take em, so the meat dept. isn't in trouble. Like Peter, I buy last day of sale steaks, but only AAA , or Sterling Silver, thick and well marbled. A little extra time seems to help .

Windsor pickling salt really is an unsung hero. It is coarser compared to Windsor kosher salt , but easy to use, and doesn't need an anti-caking agent. Many kosher salts use one or more additives.

My farm contact in central Ontario uses indoor pens w/access to a concrete barnyard. Swine will uproot cracked concrete, and are somewhat destructive in orchards. I also found it to be a great learning experience , and will do a quarter beef, and some true range chickens from same or similar sources. I'm hopeful for beef cheeks thrown in, as so much of it, plus skirt steaks ends up as hamburger. And I will research using frozen blood for sausages.

Farm slaughter is considered to be less stressful and yielding better meat. You didn't discuss or research breeds and feeding options ? Access to outdoors? Next time for sure. All parts of swine can be sold, so you should make clear you want skin, offal, snout, etc. You did quite well overall; my Duroc came in at a similar cost, a myriad of details, and too much sausage. But like yours, it was a first time venture w/some experienced farmers and butchers. Processed bacon was good but sausages used commercial spicing mixtures.

Pan fried sliced potatoes are excellent in duck fat. Thinner is better, and crisps or chips best . Try pan fried french fries. Oven roasted vegetables are nicely colored and decadent-tasting in duck fat.

Can you divulge some of the lower cost knives $100 or less that you like, or kept ? Or should I wait for the book to be delivered? James

Insert herb butter under the skin. You'll need one stick of unsalted butter with 2 oz. finely chopped fresh herbs (your choice, based on grandma's preference) blended with a fork. Add up to 2 T minced garlic. Loosen the skin with your fingers between skin and breast, thighs, back, and as far into the legs as possible, then apply a layer of herb butter under the skin. Truss the bird if desired, sprinkle lightly with kosher salt, and roast breast side up in a cast iron pan , 425 F for an hour. The lightly scrubbed potatoes can go right in with the chicken. While the bird is resting on a carving platter, you can make a simple pan sauce or gravy with wine-deglazed pan drippings, and stock, thickened with Wondra. This recipe was inspired by Richard Olney's capon version, but his was somewhat different.

I bought an older one on eBay for $35; it was in good shape, but at least 25 years old (couldn't tell from the photos). I'm happy with it, but I use it the night before, because I can't face 2.5 min. of hard grinding in the morning. Mine is not a knee model. but that would be more comfortable to use. I get a fine grind for Chemex or Aeropress with no problem at all. Once in awhile I use it for spices if I need a fair amount , say for sausages or home curing. There isn't a lot of carry over when I do this, and the spices are really nicely turned out.

The manufacturers of home bagging devices, like Foodsaver, claim that the reduced atmospheric pressure inside the bag is useful for quick infusions and marinades, and also for boil in a bag cooking at a lower boiling point than 212 F. I have seen 160 F mentioned as a boiling point (can't remember where). If I can boil a bag of fresh salmon fillet, infused with marinade, and know it will not be overcooked when simmering bubbles appear in the bag, then this simple pressure device is useful to me. The notion of bagging at normal atmospheric pressure, to remove air, and then lengthy poaching at a low temperature in an expensive device, is foreign to me, and best left to the professionals.

You should be able to find some things unique to the area and season. Wild leeks, as in Cock-a-leekie soup, may not be available in SF, but should be here, starting in May. (They are already being picked as ramps in the eastern states.) Ask for fresh lake fish: perch, whitefish, and pickerel in restaurants. These are unique to the Great Lakes, and can be found here with a little effort. Some restaurants may have wild game, (frozen) from Inuit hunters in the northern territories. It's a long shot, but worth asking about. When you decide on restaurants, ask the server or host for local specialties, and they may come up with something as they rise to the challenge, such as spring lamb, or raw milk cheeses. Gordon is right about peameal bacon, especially at the St. Lawrence market (closed Mondays): it is our identity food, somewhat hackneyed and trite, but it is sticking to us!