demiglace
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Posts posted by demiglace
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It's happening out here too. Thrifty's (Sobeys) is working with Autism BC to make it happen.
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6 hours ago, JoNorvelleWalker said:
Tomorrow is International Scurvy Awareness Day. And Shoprite had no limes.
There should be a fine involved.
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5 hours ago, Smithy said:
We've outrun spring.
We got home this morning at 10:30, and my darling whinged all the way. It's 32F outside as I type. Our road is a muddy, sloppy mess complete with frost heaves: the trailer actually broke through the road surface at one soft spot, but fortunately not to the axles. There's a touch of snow left in the yard, and a few downed trees will need to be cut and split.
Still. We're home! The fire is cozy. The emptying of the Princessmobile has begun. I am agog with all the room of our house refrigerator, and the kitchen counter space. We have a dishwasher! I am still reflexively thinking of which sink to use when I wash something, until I remember that it all goes to the same (septic) tank. The Princessmobile has multiple holding tanks, and washwater distribution can be important over the long haul.
We spent last night as we had the first night of the trip: in a Walmart parking lot. We bought a few things that we would need when we got home, but their deli offerings didn't appeal to us for dinner. We ate the leftover combination of Jezebel-sauce Chicken and Spinach Madeline.
Tonight, after umpteen trips up and down the (3 flights of ) household stairs and starting to settle into the house, it was leftover split pea stew. Trust me, the original isn't photogenic and the leftovers look worse. But they're filling.
Since I have no interesting food with which to close this season's episode, I'll show you the cover of a book I spotted along the way. It wasn't for sale, but it was an entertaining read at the laundromat - and claims to be the origin of the term for what we do.
Thanks for keeping us company.
Thank you so much for sharing your journey. You travel to areas I've never experienced so it is a real treat for me. I always learn something new! Glad you are home safely, better weather ahead.
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If your town has a Culinary Arts program the students might like the books that you want to get rid of.
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15 hours ago, blue_dolphin said:
First popsicles of the season. Back to basics with straight up strawberry and strawberries and cream:
Yay, it's popsicle season!
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Congrats! 250k won't buy a 1 bedroom apt. where I live. Good health and happiness to you and yours! Enjoy the hell out of that kitchen.
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A restaurant I cooked for years ago made great chips. Russet potatoes prepped the night before, soaked in water and kept in the walk-in overnight. After a good drying, they were pre-cooked at 325f til just before they browned. They were kept in fryer baskets in portion sizes that were popular and cooked to a nice golden brown at 350f. We served halibut on newsprint but the piece closest to the fish was clean unprinted paper so no issues. Good luck.
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18 hours ago, Anna N said:
Fasten your seat belt. It’s another adventure for @Kerry Beal and me.
Today Kerry had some business to conduct in Brampton so last night I researched restaurants in and around Brampton. They largely fall into two categories— Indian and Italian.
But here’s the thing – – both of us have a penchant for considering Indian food appropriate only in winter and Italian food only when it’s exceptionally good.
As we searched for the address where Kerry was to conduct her business we caught a glimpse of a restaurant called Ann’s Grove. I did a quick Google search and learned that It was a small family-run Caribbean place.
It looked far more interesting than any of the places I had unearthed.
Ann’s Grove was compact but not crammed. It’s bar however was both compact and crammed, mostly with rums, as Kerry noted. But then what should one expect in a Caribbean restaurant? I tell you this just for a little atmosphere.
We had barely sat down when Ann herself came over to welcome us and proudly told us that she was the chef and owner and pretty much general factotum. A slight man, who seemed as if he wished to disappear inside of himself, whom we later learned was Ann’s husband, was bussing and waiting tables.
There were no menus but Ann was asking us if we fancied chicken or goat or …. This was a little bit disconcerting. Without a good grasp of what a Caribbean restaurant might offer, we found ourselves hard-pressed to make any decisions. But Kerry could read the offerings on the wall above the counter and we settled on oxtails with rice and peas (I forgot that peas really means beans!) and a chicken roti. We would share both dishes.
Another restaurant offering a box of tissues rather than napkins/serviettes.
Oxtails with rice and beans. Honesty is the best policy. Peas are green.
Chicken roti.
Ann also suggested drinks. Kerry ordered a guava soda and I had a mauby soda.
I had no idea what mauby was but I was feeling adventuresome. Not until I got home and was able to do some research did I learn that it is made from the bark of the mauby tree. Claimed by some to have diuretic properties and by others to cause diarrhoea the first time one ingests it, I was no longer feeling quite so blasé about my drink choice.
So far, so good. Thanks for asking.
Towards the end of our meal, the phone in the restaurant rang followed immediately by loud wails of anguish from Ann.
When she had more or less regained her composure Ann came over to our table to apologize for the commotion. Between her accent and her obvious distress, piecing the story together proved challenging.
Someone had died. We got that part. That the said someone lived in Barbados and had recently been put into a home, we got. Beyond that, it was anybody’s guess.
As near as we were able to interpret, Ann’s father-in-law had died. And she was the target of some feuding family because she had opposed putting a 79-year-old Jesuit priest into a home. And now see what had happened. If he hadn’t been put in the home he wouldn’t have died. At least that was the way Ann seemed to see the situation.
Do you see our difficulty in untangling this version of the story?
Either they do things VERY differently on the Islands or he wasn’t a priest, or he wasn’t a Jesuit, or he wasn’t a father. Or he was a father but the spiritual kind. That explanation could not account for the claim that he was her husband‘s father and her father-in-law.
I am quite sure a logical explanation exists that could dispel our confusion. But interrogating one who is grieving and so recently bereaved is not considered polite anywhere. So we offered Ann our sympathy, reassured her once again that we were not in the least upset, and left in possession of a riddle we may never solve and a doggy bag of delicious Caribbean food.
Not exactly your everyday lunch! Glad the food was good.
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I hate those corner cabinets. I've lived in a few places that had them. Lazy susans or not, they never worked for me. My knees are shot so I would have to lay down on the floor to see what's back there. Now I just keep a hockey stick in the kitchen. It can get anything out.
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people are so nice here.
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6 hours ago, Anna N said:
Thank you. I believe I did make Blondies and got into trouble with @Kerry Beal! I think they veered away from her definition of Blondies.😂 That’s the way I remember it anyway.
The chocolate chip butterscotch bars went over well:
But I had no doubt. They were so sweet they made my teeth ache, even the teeth that my denturist made.
Love it!
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On 4/8/2019 at 10:41 AM, Anna N said:
Chocolate chip and butterscotch bars.
It's funny, I've been meaning to ask you if you had made blondies for the meeting folks. Your CC Butterscotch bars look wonderful!
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10 hours ago, Okanagancook said:
That’s a coincidence....I had a hankering for some Marmite on toast this morning but couldn’t find the little jar. It is an acquired taste...kinda like beef drippings on toast.
Beef drippings on toast. I had that at a restaurant in London, a long long time ago. My memory is that it was pretty damn good! Thanks, Okanagancook, good times.
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Hope it's not a harey ride to get him where he's going!
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I LOVE that wall!
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Thank you for taking the time to report. You're doing a great job, much appreciated.
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4 hours ago, JoNorvelleWalker said:
Gaahkoeh, Sami soft flatbread, Magnus Nilsson The Nordic Baking Book (p170):
A sweet, sticky, intractable 77 percent hydration dough. Lacking reindeer fat and reindeer broth I used butter and water respectively. I fermented longer than called for and scaled down but otherwise followed the recipe. If I make it again I'll use less golden syrup.
1are you out of reindeer broth too?
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15 hours ago, TicTac said:
No pardoning required!
The J is short for Japanese - it is a small selection of Japanese owned/operated food related stores closely knit together. There is a cafe, an izakaya, a sushi place, a butcher, a baker, and a place that has all sorts of food related items and cook/eat-ware.
Come on, no candlestick maker?
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I'm not a chocolatier but I wore splints through the night for a few months and it really helped my pain. Had to change the way I did some things but was able to avoid a surgical solution. Good luck.
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I cooked at a German sausage place for a while. We didn't have that many types of sausage but we parboiled and refrigerated. We reheated to order on a flattop.
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22 minutes ago, JoNorvelleWalker said:
I am of mixed feelings. Some years ago when I was out of work and food and income a friend gave me some past dated food that was inedible. Even considering. She also gave me a $50 bill.
That is a nice friend.
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So there are people who have trouble throwing outdated food away. They clean out their cupboards and donate the food to homeless shelters and food banks. Please don't do this. A lot of people who get this food are ill, many with compromised immune systems. They can't afford to take risks with their health. If you know anyone who does this please do what you can to stop it. Thanks.
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Just now, Anna N said:
What can I say. I am weak. Oh so weak.
and I am jealous, oh so jealous!
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7 minutes ago, Anna N said:
😊
My reason for wanting a return visit. The lechon.
1Oh Anna, Anna, Anna.
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Lunch 2019
in Cooking
Posted
Had to Google Texas caviar. Yum.