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    Niagara Peninsula

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  1. My favourite is very soft scrambled eggs with very small curds. Second favourite are sunny side up with the whites set and the yolks runny (my technique is once the whites are starting to set add a tablespoon of water, cover, and let the steam finish the whites). My least favourite (barely edible) are eggs scrambled by breaking the eggs in the pan and mixing them as they cook. Results in streaks of egg white intermingled with streaks of yolk. Meh. @chromedome I grew up in Quebec and sunny side up were pretty common.
  2. @Smithy I've enjoyed following your travels and, although this is a food focused discussion site, appreciate including discussions regarding the logistics of RV travel. I'm unsure whether it's been mentioned but a good strategy is going the rental route and seeing whether it's for you and narrowing down what you want if you do so.
  3. Wayne

    Shai's Shakshuka

    Nice. I'm going to try adding the tahini sauce the next time I make this. I have added a sprinkling of feta and some slice olives when adding the eggs. One other variation I like during gardening season is to add thinly sliced zucchini flowers when adding the eggs.
  4. @sartoric Thanks. I'll be trying these in the near future. Re. note: Canada adopted the metric system in 1970 but in a half-assed manner so 46 years later we have a mishmash of metric and imperial systems.
  5. @sartoric Mind posting the recipe? I'm not a baker but can handle muffins. These look like they'd be great with chili or scrambled eggs.
  6. Wayne

    Shai's Shakshuka

    @shain Shakshuka is one of my favourite breakfast dishes during gardening season when I can go out and pick the tomatoes, peppers, onions, garlic and herbs. During off season I'll make it with frozen whole tomatoes, hot peppers, roasted red peppers and herbs. Everything gets chopped frozen and is pretty indistinguishable from that made from fresh. I have two comments/questions on your recipe. The first is the addition of the tahini sauce which is new to me and sounds intriguing. Is this typical in Israel (just it's the first time I've run across it)? The second is the inclusion of caraway seed. Again it's a version I've never run across and is it an Ashkenazim influence? I realize it's a dish that can have as many variations as cooks. Cheers.
  7. I did the course in 2013 as well and agree. I'm debating redo-ing it however it's a toss-up between it and two other courses and I've only the time to do justice to one.
  8. Can't answer that. At the minimum it would involve listening/watching the lectures and demonstrations and at the maximum performing the 'lab' portion of the course and engaging in any discussions with other participants. The nice thing about these courses is you're in control with respect to how much time you want to commit. Even if you only watch the lectures it's more than likely better than watching the Food Network.
  9. Harvard EdX will be offering an updated version of their Science and Cooking: From Haute Cuisine to Soft Matter Science in mid-January. It is free and does require a moderate time commitment through the six week course. The attached link outlines the course and the course syllabus can be found through this link: https://www.edx.org/course/science-cooking-haute-cuisine-soft-harvardx-spu27-1x
  10. Just a bit of a joke. After reading the initial post regarding an urgent need for a carrot and a trek to the nearest carrot emporium my inner Monty Python kicked in (complete with John Cleese) and........
  11. Here is the recipe for the herb garlic pheasant sausage (for a 10 lb. batch): 2.5 lb. pork fatback 7.5 lb. pheasant breast meat 4 Tsp. coarse pickling or kosher salt 3 Tsp. coarsely ground black pepper 3-4 cloves finely minced garlic 1 Tsp. coarsely ground yellow mustard seeds and 1 tsp. dried mustard powder (can substitute with prepared grainy mustard however the salt may need to be toned down) 3/4 C. brandy (Calvados works really well here) Fresh finely chopped Italian parsley, sage, thyme and rosemary in an approximate ratio of 3:1:1:1. (I used about a loosely packed 1/2 C. in total). We aimed at a subtle herb and garlic flavour that highlighted the pheasant. This goes really well with a lentil ragout but really works any way you want to have it. If you make some please post how it turned out.
  12. Nice interview. What really stood out for me was her descriptions of tobacco farming as, when I was a teenager, I worked three seasons in southwestern Ontario during the tobacco harvest. Did priming (picking), topping and suckering. An absolutely filthy job as the tobacco 'tar' would combine with the sandy soil into a coating that would take a good half hour to scrub off using mechanic's cleanser. It paid well. At a time when minimum wage was around a dollar an hour (and even less for underage teenagers) they paid $25 per day, provided meals and accommodation, and since you worked 7 days a week for the entire harvest you took all your earnings home. Currently the area has shifted from tobacco farming to other pursuits of which 'medicinal herb farming', especially with the Canadian legalization of medicinal cannabis and the possible legalization of 'recreational use' cannabis, is a viable alternative.
  13. Obviously a bamboo lacrosse stick for vegan (no leather used) toddlers .
  14. We ended up making 3 batches of 10 lbs. each (manageable with our equipment). 1/ a hot Italian style sausage (fennel seed, garlic and LOTS of hot peppers). 2/ a fresh kielbasa sausage. 3/ a French style garlic herb sausage (garlic, brandy, mustard and lots of fresh herbs). All the batches were 25%/75% pork fatback/pheasant breast meat. If you are interested in the recipe I would suggest #3 as it best showcases the pheasant meat. Unfortunately my notes are home but if interested I'll post later. Cheers.
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