jayt90

Various things to keep in mind...Considering the good greens you can get, by the pound, for between 2 and 3 U.S. dollars, and considering the very satisfactory results I get from home-roasting, there's absolutely no reason, it seems, to prefer the more expensive professional blends (which usually come closer to $15 to $20 per roasted pound). Some of the batches I've roasted have come out worlds better than various staples of Terroir and Intelligentsia, while all of my batches at the very least come close to "professional" quality. Considering the money I'm saving, too, I can't complain. ← $2-3 is about 1/3 what I have to pay for green beans. If I had a source, I'd have a small sack shipped to me via internet.

The diamond approach is a good compromise solution. I have a diamond steel, and a portable pocket diamond stone that I can carry to other kitchens with dull blades. There is a selection available at Lee Valley Tools. At home I use the portable stone, just a few strokes, in front of the TV. Later when in the kitchen I use the diamond steel every third use or so, and lightly, so it won't be too aggressive. This saves lengthy sessions with the water stone, and I don't have to bother with a complicated expensive jig. edited to plug Lee Valley!

Where is this gem hiding out? ← It is at Home Outfitters (Hudson's Bay). I'm going to look at some buyer reports before I get one. The Cadco models seem to have a bigger fan, but I'm leaning toward the Waring, for all I have to do.

Has anyone used the Waring Pro countertop convection oven? It is all stainless, with a good oven door, and 1700 watts power. It is $300. in my area. I haven't found the Cuisinart yet. The Waring has a rotisserie motor and assembly, and this would be useful for chicken, and possibly slow roasted duck. Any suggestions?

I'll put this on my list. Thanks, Aldous. In a similar mode, I'm going to look for the Gigondas and one of the Portuguese reds in the current release (I think it was $23 but I don't have the catalogue in front of me). For the first time in years I'm going to return a wine: the 2003 Crios Cab Saug. ($13) from Mendoza. I found the rave review in Saturday's Globe, by Crosariol, to be completely misleading. It was not true to the varietal, there was no hint of cherry or blackberry, in fact, there was a hint of acetic. This was no "Pick of the Week", and has me wondering if the critic was in a hurry, or in cahoots with the trade. I know it was only $13 a pop, but there are better everyday values out there.

Also, the number of good Vintages wines at reasonable prices can be be a factor in 'bring your own wine' outings. We can substantially reduce a restaurant bill, enjoy the meal as well, and still pay a decent corkage fee and tip. But it is worthwhile to look at the the bimonthly catalogues, and get the wines on arrival, since many are sold out quickly.

March 4 Vintages Release There have been several excellent Vintages releases (every two weeks now) and I thought I'd sit this one out. But I glanced at Beppi's comments in the Globe today and realised I'd have to go. I came home with a case of everyday wines, averaging $13-$14. Are the prices of good, well made wines coming down? Is there a global wine glut? Will there be downward pressure on the big boys? Only one of Crosariol's recommendation is pricey, three are $23-25, and the rest (8) $13-20. I loaded up on 2003 Crios de Susana Balbo Cab Suv., at $13 (Argentine) as it may go fast.

We have had more than a few discussions about blackened LC on egullet. The consensus, after using the best removers, is to go to LC or the vendor with your receipt, which triggers a lifetime warranty. No receipt? Look for a Visa or Amex purchase info online or by phone. LC may claim you abused the product, or they may simply replace it. In the case of abuse, many posters have found that an LC 'second' will be offered at a factory door price.

Last year the Yukon had enormous crops where fires occurred two years ago. How will those lands fare this year?

Gremolata's Ivy Ethier has written a hilarious article about P.E.I. moonshine. I have heard that illegal hooch is also produced in the Maritimes, and maybe Quebec. But I know also that there are hidden stills in Ontario. Southwestern Ontario has been influenced by newcomers from Europe (my grandmother called them "New Canadians") and traditional links to states with moonshine backgrounds. Some families I have met make very respectable fruit branies, and eau de vie. Many do it because the real thing (such as himbeergeist) is hard to get in small towns, and very expensive. Since berries are inexpensive and in abundance every summer, it is natural for many people to make their own, just as they did legally in the old country. And for those of us less inclined, there is always applejack, another occaisional legal product but a common backyard item. You just have to inquire discretely to find a source...

We're stuck with plastic because production is so much cheaper. But some companies could look at long term life of plastics with moving parts or possible impact. Plastic gears wear out, and many parts become brittle with age. And yet some (Canon EOS and Blackberry are two I have) are built for the long run. Is there a salad spinner like this? I have yet to see one, and it would cost more if it were available.

There are workarounds for the horizontal barrel types, with a side loaded indirect fire chamber. I have one without the side chamber, and I wonder if the side chamber is too close. You need some distance for the smoke to cool off enough so that the process is very slow. I have resigned myself to 'slow' hot smoking, with a remote probe to warn me when it is done. In the west coast threads, hot smoking seems to be the norm, because slow is a lot more difficult.

I don't find pork shoulder much of a bargain, even on sale. There is a lot of waste,skin, and a large inconvenient bone structure. But I still buy it, for the flavour and texture, though it is somewhat unrefined, like lamb shanks or veal breast. Then there is a smoked pork shoulder from Quebec, Lafleur, that is a revelation at $1/lb. As awkward as some of these cuts may be, I won't stop buying them, for the challenge and the reward.

Indigenous people here in BC have been using Red Cedar planks to grill fish beside an open fire for thousands and thousands of years and I have yet to hear of one of them having complications from ingesting turpentine. Now if a person was to eat the wood your POV might have some scientific validity but as posted is nonsense. ← Sounds like B.C. B.S. to me. I should look for Red Cedar? Not offered here. What is offered as a salmon shingle, has a lot of resin in the smoke and would never be used by an easterner with access to cherry, maple, hickory, or a dozen other hardwoods.

We had a recent offering of Barbaresco in Ontario (Vintages.com) at $23. I was able to get one but will hold.. There might still be some in the outposts, but my point is, judicious buying is important in a difficult market.

A Vintages Rep. (east of Yonge St. ) has told me about a recent widow with a wine cooler to sell. It is 750 bottles max., cherrywood, for $2000. I surmise that some wine might be available, but that would have to go through the LCBO. PM me if interested.

Have you tried Alex Farms in SLM? They sell a nice butter from blocks, produced locally, but I never asked them what the bf content might be.

All of the fish counters near me sell cedar planks for $2.-$3. But I would never use cedar, or any evergreen for smoked fish or meat because of the turpentine content.

You mean "from out the crik" don't you? What is this "creek" thing? ← I'll admit I'm thoroughly confused! The teachers always said creek, and teat, but we had our own way in the schoolyard.

Thanks for these replies about ramps. I believe my brother collects wild leeks for cock-a-leekie soup each spring.. Possibly ramps. This year I'll get some when I look for water cress in the streams. Cress is available in the markets, but never as good as from a creek.

Looking through the thread I see a dominant U.S. influence with a nod to the Southwest. Sure that is lifting baked beans up a notch, but I wouldn't start there; I'd go back to casoulet recipes from SW France, and use a wide variety of ingredients over several days of preparation: chorizo, prreserved duck or goose, lamb shanks, pork or veal breast, even potatoes. And loads of garlic. But the final presentation would have that thick crust of bread crumbs that takes several hours and a few peircings to achieve. Now those are great beans to take to the table!

The recipe is good, but 48 hrs seems too long for a small fillet. I would think 24 hrs. is enough, and then all of the brine and mixture should be washed off.

Whatever method you use for slow or hot smoking, I have recently discovered a temperature probe tool that is very helpful. It is called Accu-rite, and consists of a probe, a 5' braided wire, and a small micro-processor controlled temperature gague with an alarm signal. It was $25 at Lee Valley. For salmon, I can set it at 130F and wait for the alarm. Pork shoulder or leg would be a little higher, say 150F-160F, to produce a dense piece of meat. I have been able to avoid over cooking during the smoke routine.

No. There are two different departments: Fresh Foods, and Food Court. The FC pizzas have a lot of oil added

I am bringing this up from an old thread about Eiginsinn for the egulleter from Minn. (Schneirer?) .