jayt90

What parasites, in which fishes, oceans, lakes, or streams have these devils? It looks like a visit to a fishmonger is similar to going to drug dealer. If I eat the fresh fish raw, or cook it to 130 F., I might be doomed!

I would call this the American Disease

Dogs are omnivorous predators and scavengers, and we pamper them excessively. The average dog has 22 feet of intestine, enough to handle small bones from fish, fowl, or rodents. Have you seen films of Eskimos tossing raw whole frozen fish to the Huskies? These people depended on dogs, and fed them something that worked.

I f you have a dog, put them on the BBq as the coals are cooling. Dog will be your friend forever...

I have no early cuts, but a few burn scars, on both under arms. I saw Anthony Bourbain looking for this when he visited a kitchen recently. It is real easy to get a burn under the elbow when you're picking up a pot from the oven, improperly protected...

I got Gerber steak knives as a wedding gift; they lasted about six months before the satin edge peeled off. They wouldn't take an edge. The distributor did not back up the product. I still have the carving set, unused after 25 years...

You can look at Laguiole knives from central France, at Lee Valley.com They are around $50., and well worth it.

This thread reminds me of a Bessie Smith classic: "Give me a pig's foot and a bottle of beer!" Headcheese would be a good way to use a lopped off head. There are lots of recipes in older books about north Euro, Mennonite, or English cuisine (Elizabeth David has a few.)

I missed this completely! How's that for ethnocentrism, or racial profiling.

My mom and my grandmother (her mother in law) always savoured the tail when we had roast turkey, capon, duck or goose. Mom always called it "the part that goes through the fence last!" It was too strong for us kids, but I admit to trying it now and then. Mostly it goes into the stock pot.

I don't know how e gulleter's can go on and on about exotic chip flavours, when they comprise little more than salt, oil, starch, and concocted food chemistry by recent college grads. I hope this indulgence does not occur more than 12 times per year. It could keep someone from the real pleasures of salt, fat, and starch.

I'll put that one on my list to visit, as I live not too far from there. There is an excellent Hakka restaurant at Ellemere and Ballamy (northeast strip stores) which receives raves here a lot, called Fredericks.

My local Costco (in Ontario) has a variety of Cryovac packs: beef Tenderloin, pork tenderloin, beef strip loin, round, sirloin tip, and top sirloin. None of this can come from the U.S. at present, so each market is different.

Parking!! It's a problem anywhere in downtown Toronto, and my laziness is shown by a willingness to use easy access markets.

Depending on my local big box, in the Toronto area, I found two excellent Canadian products for summer BBQ. Freyrich's German franks are thin, natural casings, and fairly well smoked (reddish brown, strongly flavoured.) They come from B.C.; pork, cooked. Then there is 'Ball Park' from London, Ontario: Thick pork dogs, a chunky garlicky mix with lots of paprika, and lightly smoked. Pre-cooked, they grill very nicely and are always a hit at a BBQ. Whereas the Freyrich's are too strong for some.

Well, it shouldn't be too hard to acquire green tea without the additives!

Brandywine did not do very well for me last year in the Toronto area. It was slow to develop and the flavour no better than the Beefstakes all around me. This year I am tryingout Beefmaster, and a few others. It's like a winemaker trying to find the best grapes for a particular area.

What day at City Hall? I've heard that is good, tho' small.

Is that Niagara Falls, New York, or Niagara Falls, Ontario?

Green tea is an excellent anti-oxident. I heard this for years, then it was confirmed in the N.Y. Times magazine. I guess that makes it gospel for foodies who want to indulge in something that is actually good for you. I buy it in bulk at Bulk Barn (Japanese and Chinese) or in bags at a Korean grocer. The buds from the top of the bush are less tannic with fewer stems, making a better brew.

The gland from a young calf can be sublime, prepared, sliced, and sauteed in butter with a simple sauce. There is a creamy flavour and almost starchy texture from the smooth organ. It is definitely worth the effort of preparation, but something to do on occaision.

Not a ten minute recipe, but definitely a summer hit: Jambon Persille, as found in most Frencj Provincial books. Can be speeded up with modern short cuts, but will still take a day to prep. Worth it!

'Crisp Sweetbreads' at Veritas may be deep fried, not my favourite preparation. When looking for fresh ones, you will have to find out just what they are selling. The thymus (neck gland) from a young calf is preferable to the pancreas gland from an older animal. It may be sold after being soaked in brine, which must be removed by several changes of water, under a weighted plate. The sweetbread may even be sold par-boiled, so you will have to ask what they have done to it.

The mixdown of wild rice with white rice, or brown rice is generally done to provide a more cost effective starch, with a similar flavour and texture. I see this frequently in commercial products, like Uncle Ben's, with mixed results. It's probably better to use the real thing, cost be damned.

The above advice is adequate (let's say good!) but you should be aware that the rice will not cook quickly, and will respond slowly, like brown rice. While the flavour is somewhat bland, the crunchy texture is worth waiting for.