jayt90

I started this thread after hearing (non sensationalised) reports on CBC radio. I felt I should report what I knew here because the U.S. media might miss it, or downplay it, and I suspect that has already happened, and the story is dead. Mad Cow (BSE) remains big news in Canada, as our beef is now restricted from many countries, such as Japan, Korea, and the U.S. U.S. beef is now restricted from Japan and Korea. I think we have collectively learned some things from this thread, and there will be more to come.

In my grad student days , I would regularly cut through frozen pork or beef roasts, by driving my 11" Sabatier carbon steel chef's knife with a mallet. It worked every time, until one day the handle (like arborite) split into four parts. The blade was otherwise fine. Somewhat chastened, I reset the edge and put the handle back together with Crazy Glue, and bought a cheap, thick cleaver to satisfy my destructive urge...

You got your wish!

Yesterday's news reports tell of a second U.S. mad cow BSE) case, confirmed by U.S.D.A. The animal was over seven years old, and was sent to a slaughterhouse for diseased or crippled animals, last November. The first report I heard yesterday (CBC-1) said it might be from Iowa, but a later report said Texas was the origin, unconfirmed. The carcass was incinerated. A quick test last November proved positive, and a more extensive test (histochem) proved negative, but inconclusive. In January, a Consumers' Union scientist requested more thorough testing. USDA refused, until June, when the sample was sent to England, and came back positive. On July 17, the case to re-open the border allowing Canadian beef to enter the U.S., continues, but the argument from ranchers that U.S. beef is safer, and free from BSE, no longer holds true.

If it is carbon steel from Japan, it probably should only get stone treatment

Two or three heads, roasted in a toaster oven for 20-25 min. should work. The flesh will squeeze out easily if the tips are chopped off. But if that is too hard, there are bottled garlic pieces available; two or three T. would suffice. I have always avoided this product because it smells like garlic breath, right out of the jar!

Medicinal?

The Costco's up here used to serve the Hebrew National dogs at their food counters. ← Their current supplier is Olympic, from Mississauga, at least in the East. These are not like the Chicago product they had;they are not even Kosher. The Costco's in Ont. sell 1kg packs of well smoked frankfurter links from Freybe's, of Burnaby, I think. How do these rank on the West Coast?

For current use, I'll stick with Splendido. I opened a can of domestic plum tomatoes (Heinz) yesterday, and they were not nearly as good, just passable.

I heard a news report this morning on CBC 1 that there is a bumper crop of morels being harvested now in the Yukon, on a vast site where a forest fire occurred last year. They are getting 5000 lb. per day but could get up to 20,000 if they had pickers. The pickers get $5-6./lb, but this will probably go higher. The dried morels get $30./100g in Europe, but I'm sure some will come to Ont. Here is what I've learned about gathering morels, on eg: The first reports come from southern U.S. in Feb. or March. Pickers with special known spots tend to keep the site quiet, like a fishing hole, or a little known bistro. One e gulleter says they will appear at the same time as new Oak leaves are walnut sized. That would be mid April to mid May in Ontario. I have been encouraged to look in gravel pits, abandoned quarries, under oak, maple or birch trees, or on roadsides. Since May was completely dry in most of Southern Ontario, very few morels poked up, but they will be back, since there is a root network (mycelium) underground. If I find any burnt out fields or abandoned buildings this year, I'll make note of the locations for next spring.

The only good guide to finding cheese in Ont. on eg is Gremolata, and it is Toronto centered. I find it difficult to find nice cheeses, and not so nice, in the burbs. Any suggestions? Recently I found a decent Stilton at Costco, but it is gone now. They just brought in a Bridel Brie at $13/kg, worth a shot...

We are lucky to have a good selection of German whites presently, as they have been up and down over the years, but mostly down. There was an odd Vintages introduction of a very large QMP selection (maybe 10 years ago) which was sold only in southwestern Ontario (Kitchener to Windsor) because the LCBO thought that's where they might find the Germans! The rest of us were SOL.

I thought that word was too strong. All Bux said was " have not been" in Montreal for over a decade. My apologies.

The cover photo of a charred, thick porterhouse reminds me of Father's day at my Dad's, 20 years ago. Mom handed him some thick pork chops, a bottle of Kraft bbq sauce, and warned Dad to wait until the coals were completely white. While waiting he had two or three drinks, marinated the chops, and decided to go ahead and grill them, over red hot charcoal. They flared and charred recklessly, and we stood by helplessly, not even knowing enough to spray with water. In a matter of minutes, we took the platter of blackened, grill marked, but rare chops into the dining room. We picked away at them, but the chops really were spoiled. Just like the wonderful steak on the cover of Gourmet.

Not to mention a smattering of good rieslings from Australia, New Zealand, Ontario, and Alsace, all under $20.

If you have avoided Montreal for over decade, this is a difficult position to support.

Now I know what the supermarts are flogging when they say 'seasoned pork'! I thought it was just a spray of brine to allow more shelf life, but, no, it's an injection, and it raises the profit level! Michael Staedtlander has been raising 19th century pork breeds at his restaurant/farm Eigensinn for a few years to great success. I'm sure there are other examples of the the old breeds worth looking for.

Now that's an understandable distraction. I have to put up with dinner partners who want well done steaks, too, and I've found that two cuts will still be palatable: rib steak, and filet. So I let them have at it, although the filet doesn't do a lot for me, even medium rare.

I don't recall the umbrella, but he seemed to make his entrance running, skipping and jumping, all the while holding a glass of wine in his right hand. After he had jumped over something, he would take a sip from the glass, and put it down in his work area. He never spilled, but I always wondered if there were outakes with a few mishaps.

I prefer to swallow, and to avoid going to 'must spit' affairs. For one thing, the complete aftertaste of a wine can be appreciated, even two minutes after tasting. However, my ability to differentiate fades after two or three glasses. But I would rather taste all of what a wine is offering, and enjoy the effect.

You'll have to describe your needs and preferences. There is a vast amount of info here and elsewhere, but who knows what is good for you, except that it has to be expensive and prestigious???

There is a strong Christian influence in Lebanon. The wine makers are not necessarily Muslim followers. It is interesting to note that Ch. Musar developed a reputation for quality after Serge Hochar was sent to Bordeaux by his family to learn French winemaking. Is this not similar to the Penfold family sending Max Schubert to Bordeaux? In a similar era?

Tagines are made for flame cooking; that is why they are thick. You can easily get a propane fuelled gas burner and it will work well with any tagine. That's how they do it in the Mediterranean, but not necesarily at Williams Sonoma.

You may need some larger firewood logs to build a fire before you throw in the chips or chunks. I've had good luck with fireplace log packages, as long as they are hardwood, rather than pine. You may have to learn bark patterns from a tree book, but it will pay off.