jayt90

I take 7000 iu of Vit. D3 once a week. There have been studies indicating it is a good cancer preventative, including a recent Nebraska eye-opener. After that report the Canadian Cancer Society recommended 1000 iu per day, and I was advised that a weekly dose could be taken, as the body stores it. Will it work? It will take a few years to know, but D3, and the summer sun, are inexpensive and accessible.

I haven't checked the fishmongers yet, but Costco has just received Copper River Sockeye fillets at $29/kg. Not to be missed, as the season is short.

That method will not work for shrimp as they are dead on arrival. But many old timers, including James Beard, recommended a 12-24 hour flour finishing feed for wild mussels and clams I tried this with mussels, and lost most of them. I didn't know how much flour to add to the water, and how salty to make it to approximate their habitat. No wonder they died.

What is your current set up? Why no electric spit? Do you really want to turn a roast for two or three hours in the mid-day sun? There are spit accessories from some major BBQ grills, such as Weber, in the $100 range. I adapted one to a Brinkmann barrel with a drill and a few screws. If you don't have a back yard grill, the Weber kettle and their spit accessory offer a lot of heat and smoke control in the $200 range.

Arne is right to suspect the lid. There shouldn't be a size mismatch with the lid, and all the vents have to be working properly. I started using a new Weber 22.5" kettle a month ago and the lid fits perfectly, allowing good temp. and smoke control with the bottom and top vents. I have used Weber knock offs in the past, and a leaky Brinkmann barrel, but the classic kettle gives me much better control for all but the largest roasts.

Skirt, flank, and hangar steak have always gone into ground beef , in small town Ontario abatoirs The butchers were trained by U.K emigres, so you might expect the same over 'ome, including thin cut steaks and chops. Fortunately, times change.

A 14 lb. shoulder won't get much from an overnight rub; the 1/2" around the surface will get it all. But it should be fine on a slow broil/smoke Weber, just gray rather than red for the pull. I'm looking for a Weber sphere as well, so far Home Depot at $Can. 150 is the only local choice.

There will be a Sept. 1 release of Forty Creek Special Reserve. I don't know the price but doubt if it will reach $50. It is a blend of barrels that the whiskey maker, John Hall, has set aside over the last few years. You can register with Forty Creek for a numbered bottle, with a name and date (your choice) on the label. I don't know if you can wait that long, but a liquor store manager might be able to get shipment in the latter part of August. Apparently Mr. Hall distills his grains separately, rather than mixing the mash. He seems to have a unique approach and has done well in competitions, when many older Candian whiskey has not fared so well.

I like the LBV's (late bottled vintage port) but only those that are bottled 4 years after vintage, such as Warre's or Smith Woodhouse. $25 is typical. They throw a deposit and may need decanting. The other LBV's are filtered and bottled after six years, and are not usually as good. If you need to spend $60, get a tawny rather vintage.

I don't know if this helps, but the No Frills flyer in central Ont. has chicken breasts at $1.97/lb; you would have to pull the skins off and cook on the bone, however.

That link did not work today, but I hear that Segar has his own spot, 'Suvai' on 41st Street. I would really like to know what made his cassoulet the best in a Toronto cook off, in 2004.

Check the nutrition label If the trans fat level is low, .3 g per 100ml, that is within rabge of natural trans fats in pork. ← The tub has no nutrition label, and lists no ingredients. Is this even legal? I'm going to go back to the grocery and see if they still have this stuff. ← I looked at Leidy's web site, and I would tend to trust them. But write to make sure

Check the nutrition label If the trans fat level is low, .3 g per 100ml, that is within rabge of natural trans fats in pork.

My weekend food flyers have new season Pacific Halibut steaks at Sobey's for $10/lb. These were great last year, and the season lasted until June.

Not east coast as much as east European. The simplest pickling was done with salt, bacteria (from the air) cucumbers, and water. The pickles would ferment slowly and become half sour, then full sour over a few weeks. There was no sugar or vinegar, and no sterilizing, and the cukes had to be kept cold, as the bacteria was still active. These pickles are still available refrigerated in some stores.

I talked to a reputable pork breeder about the smell problem. He didn't think it was late castration, or boar meat that should have gone into pepperoni. There are two possible sources: (1) young females slaughtered when coming into heat. (2) The dominant smell in large pig barns may be absorbed into the meat. This can only be avoided by purchasing from a small breeder or a good bucher shop.

This is puzzling. In earlier posts you belittled carbon steel woks and cast iron skillets for chinese food. Now it's just SS? The common steel wok, and the cast iron wok, used with a simple cleaver, a stump block, and a primitive flame, have produced fine dishes for 1000 years. If we all learned with these simple tools, or even cheap SS, there might be a little less elitism in the kitchen.

I'm comparing the Waring (fairly simple) to the two microwaves in my lunchroom, at work. They are typical $100. models, and they have to be on call every 10 minutes or so from 6AM to 8PM. They usually give out in about two years. We don't miss them when they are gone (unless they have nice, simple controls ) but they really give everything they have while on duty!

I got a Waring convection/rotisserie at Xmas and have used it weekly with good success. The convection fan does not work for broiling or rotisserie, but is great for roasts or baking. I like the controls, primitive timers and settings, with no microprocessor to get in the way. There are two models, I have the smaller one, but the bigger one is just that, a little bigger with no extra BTU's, but better for people with large roasts or small turkeys. It is $400 in Canada, and the smaller one is $300, regular pricing at Home Outfitters. The Cuisinart is a lot less, but there is no motor. If I was putting the Waring in a commercial kitchen, I would expect it to wear out or give problems in two or three years, much like a microwave in constant use. There is another commercial brand (forget the name) but it is twice the price, and I'm not sure about the rotisserie.

This is simply wrong. Carbon steel conducts heat better than stainless steel, cast iron, or ceramic. It may not be as good as copper or aluminum, but it is not "poor". You may be trying to raise the issue of heat loss, or radiation, hence the need for a good flame underneath. And too, the round bottom of the steel wok doesn't connect with most electrically heated surfaces. But most home gas burners, on high, will be able to work a wok for a typical family batch.

ebay. There are a lot of vendors that will ship to Canada and they care very cheap. ← Based on Cali's post, I entered an eBay auction of 15 Mexican beans (madagascar genus) and won it, for about U.S.$10. with shipping. They should be here in a day or two.

I would not be afraid of pork in acid, salt, and limited oxygen, unless the smell was bad or the the bag ballooned.

I prefer lightly smoked, small ("The fish she is very small!) canned sardines from the North Sea or the Baltic. The smokier Sprats (in the round can) from Estonia or Riga are a special treat, and worth getting before the old hand-packing method becomes extinct. Haven't had good luck with fresh sardines in Ontario, but the fresh smelt season from Lake Erie will soon be on, and they are delicious!

When I was a student, living in N.Y. I had a wonderful chili recipe from Esquire. Lost it over the years, but the best part of the method was (1) chunks of beef shoulder; (2) spices including at least three types of dried chiles, poblano, seranno. chipotle, masa harina, and others. I think poblano was the key. (3) light beer as a braising liquid. There would be tomatoes , garlic, and possibly cilantro, but beans were a no-no. I still do it this way, from memory.

Prices for fresh produce will come down, sooner than expected but gradually. Quick crops like lettuce, radishes, mini carrots, will be along soon from Ca. but buyers are already getting supplies from Florida, Mexico, S.A. and even the EU. The California farms will try to get back in quickly so they don't lose markets. Meantime I'm using frozen vegs and canned tomatoes and corn. Even canned peas