jayt90

There are variations throughout Central and South America, As far south as Argentina.

Am I missing something? There are good rye breads available all over Canada, but many are similar to those in the U.S. or Europe. I have heard of Boor St W. stores importing true rye dough from the Baltic countries, but I am at a loss to think of distinctive Canadian rye bread.

Morels are an early spring mushroom, but it was too dry in central Canada for any success this year. There was a tremendous amount gathered in the Yukon, but here, the mycelia will stay stay dormant until next April, in the most unlikely locations. Chanterelles are harvested in autumn, and there may be quite a few in wooded areas this fall. Truffles are grown in the Pacific Northeast by spreading spores, but I don't think it is a viable product; most of what we get comes from France and Italy, and price keeps going up. Your Wustofs won't be very beloved for long, until they are sharpened professionally, or you learn a few simple home techniques. There is a superb forum on knife shaepening in egullet.

Because they're not the same thing? Smoked meat is made by dry-curing brisket with a spice rub that probably includes coriander, pepper, paprika, garlic and salt, after which it is smoked. Corned beef is made by brining brisket, flank or plate in heavily salted (and sometimes sugared) water, after which it is simmered for several hours in fresh water. Smoked meat and cabbage probably wouldn't hack it here and certainly not in New England. ← Smoked meat is clearly not the same same as corned beef brisket, but can someone tell me the difference between smoked meat and (smoked) pastrami? The foodf network show on the Stage Deli tells us that the pastrami gets a slow simmering after it reaches the restaurant. I haven't seen any definitive answer here, or in other threads, about what makes Montreal smoked meat so distinctive.

I have a friend with a moderate case of OCD. He always rinses a pot, pan, or utensil with a stream of water to remove germs before using it over heat.

Bloody iron is a poor choice of words, at best. Is the taster picking out two descriptors from the circle of adjectives so widely used and abused? Or is it the color of oxidized iron, hence, a rusty, metallic smell? Can you give us the writer's email address? Or a URL for the article?

If I'm on a leisureley drive through Durham region, I'll always stop at Stroud's Farm, Lake Ridge Rd near Taunton. The owner, Len Stroud brings in Mexican harvesters every summer, and when these guys come to my town (Pickering) on a Saturday night, with loud salsa tunes filling the Beer Store parking lot, it wakes us up! I mean, we come alive too, for a moment. There is another good corn corner, at Meadowvale and Sheppard, operated from the back of a pick-up from a nearby farm, by the kids earning summer money for college.. It is slightly fresher here than at Stroud's, but the quality of Peaches and Cream is extremely good at most roadside stands this year, since the corn flavour was concentrated and extracted in the dry spell of June and July. Let's hope the grape harvest is concentrated as well, though a wet September could ruin that.

Can be deadly? In Robyn's report, below, 900 Spaniards were sick from roast chicken with salmonella, and, regrettably, one 90 year old man died. I think salmonella is frequently confused, or lumped together with, Botulism, which can be much more deadly.

The labels in my domain just say "seasoned chicken breast meat". I'm glad to know now that is an 18% salt solution. I remember talking to a meat cutter who worked for low price market. He said his boss would order him to save fresh chicken parts that were at last day of sale, or already starting to smell, by dipping them in a mild bleach solution. It would gain them a few more days of sale, and the skins would appear to be very white! The market is now out of business, but the practice may still go on.

I have often wondered why boneless skinless breast meat is so popular. When I buy it frozen, it always seems spongy and salty. Last week, I bought it fresh, and koshered it according to directions on the box of salt. I inadvertently left it overnight in the fridge, and guess what? Spongy and salty chicken. Not much chance of surface bacteria, but I felt that I ruined a fresh product. The salt solution used to bloat commercial chickens (above) must be fairly light, or they would taste salty and have a spongy texture.

I enjoyed reading your comments, as I have not been there. But this is an open ktchen wine bar/restaurant, so I would expect various aromas to come into the room. Most of us would not object to meat smells, but some would; but it is an open space...

I've been wondering what on earth is matcha, too. It sounds like it might be starchy. In any case the recipe mentioned by avocado works well, and is easy, because there are very few watery ingredients to crystallise. No milk, no egg whites, no light cream, no concentrated green tea. If you can keep watery ingredients out of your green tea adaptation, the method should work well.

I'm not sure what Canadian Dijon mustard is worth looking out for. Most recently, I have tried French's Dijon (made in Canada but hardly a Canadian effort) and found it better than regular French's, but not at the level of Maille or Grey Poupon (Fr). As for Eiswein, there have been TBA offerings from LCBO and the major New York catalogues on rare occaisions, very expensive, and not recent. I have heard that freezered icewine is made in New York State, and if I remember, was offered in a Vintages catalogue three or four years ago. It was priced well below Ontario icewine, around $24/half bottle.

Too bad we can't make a decent mustard with our own seed! As for Canadian Ice Wine, it is original and unique only because most bottles are from Vidal, a French hybrid grape shunned in France, but well suited to late harvest or deep freeze harvest as it is thick skinned. There is Canadian Riesling Ice Wine, as well, but this would have to be a copy of excellent, and sometimes very expensive Eiswein from Germany and Austria, made for many years. I haven't heard of a trockenbeerenauslese eiswein from Niagara.

The story in Toronto Life recently about Thuet was overall quite damaging. The rampaging ego in the kitchen, the financial tentacles reaching into his operations, the notion of drug use as acceptable in or near the kitchen, and more. It is enough to keep serious diners elsewhere.

There is no photo there, but the smaller model is shown, and looks like a made in China knock-off of L.C. I bought a 5qt. oval like this, also made in China, called La Campagne, at Hudson's Bay Outfitter store. It was about $40, and works well. The enamel finish is not quite as good as L.C., but is very good at that price, and great for pot lucks away from home.

This is company in apparent distres, perhaps severe. It is no wonder that telephone and online customer service are so bad. It isn't just surliness, or the wrong people on the job, but a genuine fear that the job may soon be gone.

Pan deglazing with balsalmic instead of red wine is a frequent method I use. Adding brown stock, reducing it, and finishing with a little cream or butter, and fresh herbs, results in a rich brown sauce, without the taste of wine.

I would like to know how Segar is doing in B.C., if that is where he ended up. I haven't seen any reference to himon the western Canada board.

From time to time Costco has a sushi kiosk (they call it a travelling road show) with a rather mundane selection that somehow finds its niche. But they also have small containers of edamame beans beside the trays, about $5. for 8 oz.

I tried a Bernardin pickle mix but didn't like the faux spice taste. I looked at a number of recipes, and this what I will try next: Maple Flavoured Pickles, Cecile Gamache, St. Marie. 12 cucumbers 8" (you can adapt this) 50ml pickling or kosher salt 6c white vinegar 1c maple surup 25 ml pickling spice Wash the cukes well, and remove the flower ends. Spread on a large baking sheet, lined with paper towels, and sprinkle with coarse salt; leave 3 hrs. Rinse and pack in jars. Combine vinegar, maple syrup and pickling spices in a saucepan; boil and simmer, then strain. Pour over the cukes in jars and seal. Store two weeks before using. I haven't done this yet but when I do I will add chopped garlic and fresh dill to each container. If they are for current use, I'll put them in freezer bags, in the fridge. Sealed jars for long term use. Hope this helps. Let me know how yours works out...jay

$40/hr.!! And they dust the shelves rather than help me choose a wine? What are we paying for?

← Nicely put. I would just like to add, that there is a French version of 'Food and Drink', attractive and glossy, and published at a loss to the LCBO, and all taxpayers. Do we need this?

Newman had a Q&A session here on egullet this year. Would Andy Brandt care to face us? I don't think so...

You will need the oven if you get really thick steaks, or a single rib roast. 5-7 minutes should help a 2" steak, but the steak-roasts will take more time. That is why the thermometer is helpful, or the finger press test. The meat will continue to cook, and settle, after removing it from the heat, so it is better to take it out sooner than later.