jayt90

I believe Michael Staedtlander at Eigensinn (Owen Sound, near Georgian Bay. Ontario) is raising his own pigs for the restaurant, and using a very long (several weeks) slow smoking process without nitrates or nitrites. There is a very thorough review of the restaurant in Toronto, by Estufarian. This is pretty far north!

I haven't eaten one for several years, but I don't remember them being any different than a large roasting hen. They grow very quickly, so there is a certain amount of fat, as they are not able to fly, (penned) nor do they have a chance (or desire) to fight other males. A Cook's Illustrated Dictionary says they have more white meat than a hen. They also mention that capons cannot be raised in England...

Hi Nat. I tried the syrah before Xmas. It is indeed layered and thick, and I am going to hold off on the remaining bottles until the end of the decade. My favourite red for opening soon, is Ch. Canteloup ($22). I asked a consultant to get a case, but I don't know yet if it will come in. The old vines Viognier (d'Oc) from Roger was a step above the usual inexpensive French whites.

The topic of cooking a capon has come up in Cooking. A number of questions have been raised, some not answered: Is this still a popular bird to cook in Europe? Is there an AOC regulation for capons from specific areas? How are they usually castrated in France? By hormone injection, or orchidectomy? Has there been any concern about residual hormones in capons? How do they compare in flavour, texture, tenderness etc. to large roasting hens?

My understanding from a veterinarian is that chemical castration, using progesterone in the back of the neck, is preferable to removing the testicles from a smal bird. A shot with a syringe is much easier than surgery. I don't know what they do in Bresse. Perhaps some farmers markets in North America have surgically altered capons, done on a small scale.

At 30 or 40 mph, it is realistic for some of the smaller nations there to have a warning system? I understand Australia has one, and some Pacific rim countries, but none surrounding the Indian Ocean.

Aren't they just castrated? You know, chicken eunuchs? ← Yes, but not a physical castration: a massive hormone shot goes into the neck.

Capon fear? My first thought was about the hormones injected into the neck of the very young male, to cause him to grow up fat and effeminate. I wouldn't keep any neck parts of these birds...

Zinfandel, or Beaujolais cru will fit in nicely. And there is a style of riesling for every occaision, just ask a good wine merchant.

This will be an ongoing project for me. I'll have to re-learn the various pricing policies, but these should be public record, and we should know about them. Thanks for your help.

J mc, if you could e mail me a list that would be useful; Thanks!

My model, a 'Professional' 350, was acquired two years ago at Costco. On one of the first loads of dough, I had to turn it off when I smelled burnt oil, or electricals, while kneading. Since then it has been fine, but I don't stress it 'professionally', say as I might do with my Canon SLR's under pressure. Costco is now selling a 450kw for $400, but from what I read here, there is no guarantee that all internal parts are heavy duty.

There is a recent post on the Vancouver side comparing LCBO prices (favourably) to Alberta privatized store prices. It would be interesting to compare prices for wines available accross the country, just as it would be good to know the mark up used in various markets. As mentioned, Wine Access is useful in price comparisons. I think I'll see what price info, and comparisons I can dredge up thru the net, and report back here in a week or two.

I don't recall Laserre or his method here in central Ontario. But could it be a variation on the low pressure vacuum 'boil in bag' now available to all of us in freezer bag devices? The Iron Chef featured this method last Sunday (Food Network Canada) and the claim was made that the method was developed in France in the 70's.

Smoked oysters are unbelievably gross, and a good waste of oyster meat, yet they do have that unmistakable flavour.

It should keep well in a cool, dry, dark area for six months. There may even be a stale date imprinted on the label. I remember choco experts saying that a white bloom can develop over time, but the chocolate is still safe to use. The basic danger, after a few months, would be rancidity, and this can be detected by smelling.

Just a thought: if oiling the rim will help prepare the surface, glazed or unglazed, for removing the dough collar, wouldn't a quick spray of Pam work? It is super slippery, and easy to apply...

Jackel10 speaks the truth. Most of the world somehow manages to chop veg without $65 boards. For home use, almost any of the boards suggested in this thread will work fine and last for years. ← I agree; I have a $15 round board from Chinatown, and a $35 end cut Roscan maple boardfro Costco ($35). Both will protect my knives and look attractive.

I have a couple of problems here: Lieing the sauce? This may be a term I don't know, or a spelling error, so I am puzzled. Making a demi glace: even if the roast is large, the dripping would be too salty, greasy, and non gelatinous to reduce to a demi glace. It might be better to skim the drippings, and add some good commercial demi glace before reducing.

Today's Globe (Dec. 18) has a variety of upscale recommendations from Beppi. Most are over my $30. limit, except for a couple of Aussies. (Isn't there a certain sameness to all those cabs and syrahs from Oz?) There is a distinctive, old style Chateauneuf de Pape, Vieux Telegraphe 2001, at $44. Half the price of the coveted Perrin property released today. Nice label, too.

I bought a box of frozen croissants, made in France, with butter as the only fat, from Costco. $14 got me a very large box. I tried baking them in a convection oven and was truly unimpressed: soggy, half risen and not a lot of butter flavour. Could be my heating technique, but if I'm going to fire up the oven, I'll consult Julia and James, and go from scratch.

There isn't much activity on the Toronto side either. Marlene and the egullet brass are promising that things will get livelier next year...

I make miso soup every two weeks or so with flakes, miso, and seaweed that I can buy in a Korean store in Scarboro (Canada). I'll put in leftover pork, beef, and some tofu and vegs. etc. I like to take the same soup to work the next day, to be re-heated in a microwave, but it is rarely as good as fresh. Is this a common experience, to be expected? Should I be combining broth and the rest at the last minute, from baggies?

They claim to have a lot of experience, and the solera goes back to 2000. My guess is they are a small 'garage' company buying leftover or not ready for prime time ice wine, and turning it into vinegar. A solera system would benefit consistency, and let them use several types of grapes. But who are they? What is the address? We need a little more clarity before spending big, I mean huge bucks on vinegar!