chromedome
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Posts posted by chromedome
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17 hours ago, Annie_H said:
I'm always annoyed by bad amazon reviews. I've had this one from LeeValley or maybe BroadwayPanhandler (back in the day) for at least 20+ years. Still sharp and my go-to. Two others are dull purchased just a few years ago and one in a plastic housing cracked in just a few months. Personal choice, I avoid handles as they tend to break and harbor bacteria and rust. I still use a paddle style that lost its handle but it is a bit dull. Used it for ginger for a while but a bit of a grind to get much out of it.
This one is effortless...
Mine is the same, and at least as old. It was a gift from my father (a woodworker and a big fan of Lee Valley) a year or two before we moved to Alberta, and that was in 2003.
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14 hours ago, Darienne said:
Would you by any chance have a photo of what you are talking about?
Space blankets are just thin sheets of aluminized plastic, which reflects energy (your body heat in the "survival blanket" usage, or sunlight if you put it behind a plant). They were originally developed by NASA for use in space, hence the name. Looks like this:
They sell 'em at Dollarama, Canadian Tire, and places like that. I keep one in the console of my van (they're very small when folded) just in case I should ever run into a road closure or other issue while traveling to NS in wintertime.
Backstory is here, if you're interested.
https://spinoff.nasa.gov/Spinoff2006/ch_9.html-
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"Dad jokes" ftw:
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2 hours ago, lindag said:
Speaking of the soup-of-the-day...
There have to be enough restaurant-related Herman cartoons out there to make up a full book. I would absolutely buy that.
...and they could almost certainly get another book out of the home-cooking ones. Let's call them, for the sake of argument, "Herman's Restaurant" and "Herman's Cookbook." you would think Jim Unger's estate, and the syndicate, would cheerfully leap at the chance to make more money from existing IP, wouldn't you?-
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I have three of the paddle type (one genuine, two knockoffs) and one of the long, skinny zesters, all of them gifts from friends and family. The skinny one in its slipcover lives in the utensil drawer in our main kitchen and gets used several times/week for zesting and/or parm; occasionally for taking a bit of cinnamon from the end of a cinnamon stick.
The paddle ones are in a box somewhere in the barn since we moved, about 18 months ago. I haven't seen or looked for them in that time.
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Hmmm. We've all dealt with seeds of uncertain age/provenance from time to time, but this is an extreme example.
https://www.nationalgeographic.com/science/article/120221-oldest-seeds-regenerated-plants-science -
I just tripped across an interesting wrinkle on the whole theme of induction cooktops that's targeting the (substantial) number of households that aren't capable of supporting full-power induction without electrical upgrades. Their solution? Battery storage within the appliance, so the induction coil is powered directly from the battery (ie, wattage not limited by 120V wiring) and the direct electrical connection is used only for charging. Apparently at least one or two other startups are pursuing similar solutions.
https://www.energy.gov/sites/default/files/2023-05/bto-peer-2023-copper-street.pdf-
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A bit of food-themed geekery to start your day:
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A sig-worthy philosophy, to be sure.
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The tradition of eating greens and black-eyed peas isn't a "thing" up here, barring perhaps a small number who brought it with them as immigrants or acquired it by osmosis (if you will) through social settings like this one.
My own equivalent ritual, as a freelancer, is creating my "2024 Invoices" folder.
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10 hours ago, Kerala said:
The way people speak in Britain changes just miles across the country. In Nottingham I'm used to being called "duck" or "me duck." "Love" or "luv" probably everyone knows. In Cornwall the young waitress called me "my love" which felt a bit weird, but nowhere as odd as being addressed as "my lover" in Somerset.
The latter was common in my part of Newfoundland, where a lot of the families originally arrived from Somerset.
"My part" in this context meaning "where my family hails from and where I lived as a teen, 40-odd years ago."-
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LOL The idiosyncratic pantheon of Terry Pratchett's Discworld novels included Anoia, the goddess of things that get stuck in drawers.
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Truffled gorgonzola sold under a couple of different brand names in Alberta and BC has been recalled for listeria. It's a really limited recall, because the cheeses in question were sold only in Calgary and Fernie (as far as we know thus far) but still...
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8 minutes ago, billyhill said:
This thread has me flashing back to my last rabbit meal at Frank Stitt's Bodega. Pappardelle pasta with rabbit, kale and white beans and a wonderful jus.
Rabbits, chickens and the garden play a large role in my retirement planning.
I've got the garden and the rabbits; chickens hopefully will happen in the spring. Retirement, now.. that's not looking so likely.
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As mentioned elsewhere, I made up a couple of rabbit terrines on Christmas day. I had no particular recipe, but reviewed a handful of them and winged it with those as a basis. I used two large-ish rabbits from the freezer, along with pistachios for a garnish. Flavorings were salt and fresh-ground pepper, sage and thyme from my garden (picked on the day!) and a goodly splash of Crown Royal.
One terrine used ground pork as the fatty complement to the lean rabbit. Because my GF can't eat pork anymore for medical reasons, the second used Beyond Meat's mild Italian sausage. I don't have the traditional narrow terrine mold, so I used wider and flatter loaf pans. After cooking in their water bath, and cooling for an hour at room temp, I filled in the gaps around the edges with some well-reduced rabbit stock I'd made in the IP.
In the event, it turned out that the "well-reduced" stock was not well-reduced enough, and did not set up as well as I'd hoped. So that went back into the fridge for another usage, and I'll experiment to get it right before I do this again (I may just add some plain gelatine rather than relying on reduction). In any case it was (IIRC) the first terrine I'd made since culinary school,. nearly 20 years ago, so I won't complain about the minor dificulties.
I halved both, with the pork one going as gifts (one to an aunt, one to my longtime best friend's family). The other will be part of our NYE festivities at home, with the second half in reserve for some other special occasion.
I didn't take photos as I made it, because I was under a tight time constraint, but I did get shots of the interiors when I halved them:
That's the "with pork" version...
...and this was the "with Beyond" version. The rabbit-loin garnish shows up better in this one.
I haven't tasted the final version just yet, and won't until NYE, but I quick-cooked samples of each forcemeat to test the seasoning before I assembled the terrines. It tasted pretty good at that point, so I'm confident in the end product.
It was kind of fun; I'll hope to do a few more terrines this coming year and will post them in that cook-off if I do. Unless they're rabbit-based, in which case I'll put them here again.
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It had never occurred to me to wonder about it, but CBC published an article about the local tradition of candles in the window at Christmas (all but invariably faux candles now, of course). I don't recall whether I saw them or not out West.
Is this something that happens where you live? I'm kind of curious now.
https://www.cbc.ca/news/canada/nova-scotia/east-coast-tradition-christmas-window-candles-1.7066387-
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I will never again . . . (Part 4)
in Food Traditions & Culture
Posted
One of the big adjustments I had when my ex and I were first together was the issue of jars/canisters and their lids. I NEVER put a lid back on a jar or canister without tightening it. She, for her part, ALWAYS did so, but habitually checked and tightened lids before picking things up.
That led to a lot of floor-cleaning, when I was putting things away.