Jump to content

chromedome

participating member
  • Content Count

    4,189
  • Joined

  • Last visited

4 Followers

Recent Profile Visitors

8,990 profile views
  1. I took just a quick look online to get a feel for what the flavor profile would look like. I had a pretty good idea that it involved dried fruit ("schnitz," or dried apples, figured prominently in a popular Canadian cookbook - heavily German/Mennonite influenced - called "Food that Really Schmecks"), and guessed that it was basically fruitcake made with a yeasted dough. I had no immediate plans to try it, but I have no reason not to. I expect I'd probably add some gluten to the basic dough to strengthen it, just on principle.
  2. Hmmm. Snitzbrot/schnitzbrodt looks to be right up my alley, though I do think I'd cut down the traditional-sized (ie, industrial quantity) batch by just a tad.
  3. If you've had any other cooktop with a ceramic surface, care is exactly the same. Stuff like milk that sticks on hard is less of an issue than with conventional cooktops, because your surface never gets as hot (it just absorbs some heat from the pan) which in turn means it cools more quickly, and the spill simply dries on rather than cooking/burning on.
  4. The Canadian Pacific Railway, in its heyday, was also renowned for its dining service. The company has an extensive archive, which includes menus and a great deal of other information about its glory days, but sadly the archive's public-facing website doesn't provide any of that (though it's still fascinating). A few years back the University of British Columbia hosted an exhibition and presentation on the food of the old-days CPR, which is viewable on YouTube.
  5. I've seen hakarl described as resembling a really, REALLY strong cheese, and like many here I'm okay with those. So I'd probably try it at least once, especially if well-primed with the traditional several shots of aquavit.
  6. I would venture to guess that, if anything, it might have been the first opportunity for many travelers to actually eat french fries, back in the day. Most people were still rural, remember, and fat was something you carefully conserved. Deep frying would have been a splurge in many households.
  7. LOL I remember him grumbling in an interview when his doctor sharply restricted his use of salt. "Have you ever tasted a fried egg without salt?" he asked the interviewer rhetorically. "Never mind the egg, it tastes like the chicken wasn't getting laid."
  8. No, silly, as the food becomes more seasoned. (Can't pass up a straight line like that...)
  9. The cynic in me says "Those suckers are expensive...wait 6 months until you're eating grains again." (After low-carbing/keto-ing for three years my GF is eating balanced meals again, is beginning to slowly lose weight - which didn't happen on the diets - and she has reversed the frightening spike in her cholesterol levels. YMMV.)
  10. chromedome

    Dinner 2021

    Yup. Those who cooked before the labor-saving devices really appreciated the saving in labor. For Canadians of a given age our homegrown equivalent to Beard or Julia was Mme. Benoit, who popularized cookery that went beyond the stodgy meat-and-two of the day. I have a copy of her vintage 1970s cookbook for microwave ovens, and in the intro she rhapsodizes about its speed and efficiency relative to the wood-fired cookstoves of her youth.
  11. I live in a house with multiple pets, so - while I appreciate rails and open shelving on their merits - I'm a big fan of enclosed storage. I appreciate being able to use things without rinsing away the free-floating fur and pet dander first.
  12. "Lucky bamboo" isn't really a bamboo (it's actually related to asparagus). Its growth indoors is dictated by growing conditions you give it, so it's easy to manage for size.
  13. Am I the only one who hears that in Desi Arnaz' voice?
×
×
  • Create New...