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chromedome

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  1. It's one of those "can't hurt" kinda things. The USDA and FDA find no tangible benefit from using those products, but if they make you feel better about the food you eat that's benefit enough.
  2. My personal take is that whole eggs give more stretch and flex, more yolks give a richer flavor/texture and more malleability. Personal preference plays a very large role in all of this, of course.
  3. As is mine, perhaps even a couple of years older. It was purchased at the beginning of the 80s in Edmonton and served 20+ years at a restaurant there before being replaced with a RoboCoupe, at which point it fell to me. I used it for my restaurants and farmer's market stall for a few more years, and now it's my domestic machine. I have a backup in case it ever fails, but I expect both will go to my grandkids in still-functioning condition. Returning to the original topic of discussion, my biggest advice is to not overthink it. All of the recipes given upthread and in linked threads will work. All of the preparation methods will work. It's just a question of finding one you're comfortable with. I still make mine on the counter (old school!) but use my KitchenAid attachment now to do the rolling. I generally use whole eggs, AP flour and no oil in mine, but I've also done extra-yolks for filled pasta because I find it's easier to work with. YMMV.
  4. chromedome

    Breakfast 2020!

    It's just pining for the fjords.
  5. It just helps keep them from sticking together, because it's a bit coarser and crumb-ier than regular flour. I've always just used AP to do that, but I suppose if you're paranoid you could use a mixture of flour and cornmeal. Just dust it off before you drop the pasta into a pot of boiling water. It's a good machine. I used my Imperia for 25 years, and the only reason I don't still have it is that my kids used it and didn't clean it out before the little bits of dough crusted and dried on the inside. *THAT* wasn't the fatal part...the fatal part was when I got tired of the bits rattling around inside and took it apart for cleaning. Sadly, while I'm very good indeed at taking things apart, they sometimes never quite fit back together properly. This was one of those times.
  6. https://arstechnica.com/gaming/2020/04/that-time-the-bbc-fooled-its-audience-into-thinking-spaghetti-grew-on-trees/
  7. That space in my bathroom is taken up with a selection of vintage Reader's Digest, grabbed at random from my grandparents' 7-decade collection as a keepsake after my grandmother passed away in 2008. Putting their slogan ("Articles of Lasting Interest") to the test.
  8. It was actually invented by a Greek-born restaurateur in Ontario, oddly enough (he passed away last year). When I moved to the Prairies at the beginning of the 80s, I'd never seen or heard of it. I got a job in a pizzeria, and one of my tasks was to answer the phone if the main order-taker was busy. Someone ordered the Hawaiian, and there was a box for that, so I just ticked the box and took the rest of the order. I asked the cook WTH was a Hawaiian pizza, and he thought I was joking. Then he told me, and I thought *he* was joking. In an interview late in his career, league-hopping pro QB Doug Flutie was asked about the cultural adjustments involved in moving to/playing in Canada. He specifically mentioned Hawaiian pizza as one of those cultural differences. He apparently phoned his brother Darren*, then still at college, and told him "You'll never guess what they put on pizza up here!" (*Darren Flutie would go on to have a HOF career himself in the CFL, as one of the finest receivers to ever grace the field. He was primarily a slot receiver of Julian Edelman style, a guy who made those tough catches in traffic in the middle of the field. Not especially big or especially fast, but he had a real knack for getting open just at the crucial moment, and he seldom dropped a ball that came anywhere near him.)
  9. (shrug) Not a combination I'm fond of to begin with, so doubly unwelcome on a pizza.
  10. My usual approach is to reduce a bit of dry white wine with some shallot or onion, and a couple of peppercorns. Then add heavy cream and reduce, then add your reduced lobster stock. Taste and adjust as necessary. Small amounts of any herb you like with lobster would be fine. Strain and serve.
  11. I guess I wasn't as clear as I'd thought. I should perhaps have phrased something like... "It seems unlikely that shady Mexican egg merchants are deliberately dirtying previously-washed eggs with feathers and feces to simulate eggs that have simply not had the bloom washed off in the first place. "
  12. Well, the alternative is that they're deliberately adding it to washed eggs. So yeah, Occam's Razor says that "bloom on" is the likelier explanation.
  13. Superstore and Sobey's where I am were hit hard initially, but have since replenished (and instituted a "two-per" policy on frozen fruit and veg). I expect there's lots in the supply chain at present (though that might change if the situation down south goes south) and you should get replenished soon.
  14. A hard cheese called "La Napoleon," from Quebec's Fromagerie Blackburn, has been recalled for possible listeria contamination. At present, only Quebec is affected. https://inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-03-26/eng/1585278929785/1585278935840?utm_source=r_listserv
  15. ...and, to be clear, it's not Burger King in general but one of its franchisers (franchisees?). If you don't live in an area where Carroll operates, there's no reason for it to affect your fast food decision-making.
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