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Nyleve Baar

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    Millbrook, Ontario

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  1. Ex-New Yorker now Canadian. And I even lived a stone's throw from Utopia Bagels in Queens. TOTALLY converted to Montreal bagels after son spent years at McGill. It is a different creature but an excellent one. I'll hear no negativity about Montreal bagels. St. Viateur is as good as Fairmount. But in any case they must be sesame, not poppy.
  2. Canadian Thanksgiving here too. We have been doing the EXACT SAME Thanksgiving dinner for nearly 40 years. I am not allowed to change a single thing. Once I tried to make sweet potatoes instead of squash and boy, the uproar! This unruly group arrives on Saturday morning and doesn't leave until midday on Monday. EVERY SINGLE MEAL must follow the script, right down to breakfasts and snacks. I am fine with this Carved-in-Stone sceanario because it relieves me of any expectation to come up with creative approaches to any part of the weekend meal plan. For the actual Thanksgiving dinner I roast a gigantic turkey (fresh), stuffed with my mother's weird Hungarian stuffing; there's sweet and sour red cabbage with apples; my famous Cloud of Squash; homemade red wine cranberry sauce; gravy, of course; honey pumpkin pies and apple pies. It must be so. The Young Ones create an annual cocktail. Last year's included my homemade crabapple vodka.
  3. Just heading to that part of the world tomorrow for 2 weeks! So please keep posting! I assume your meal was in Sorrento?
  4. I never use the convection function for cookies. Bottom heat only. Don't know if you can turn it off on your commercial oven, but that's what I'd do.
  5. My husband's mother would come to visit us and always brought 2 brains. One to cook - scrambled with eggs - while she was here. The other for ME to cook for her darling son in the future. Guess what never happened.
  6. Oh yeah. We had cuy in Peru too. It was...ok.
  7. We were told they were rice paddy rats. So obviously gluten-free and well fed.
  8. During a trip to the Mekong Delta in Vietnam we tried snake - as sausage and just grilled - and grilled rat (or mouse, I'm not sure). The rat was much better than the snake. The snake sausage was the worst. We were on an evening food tour in a market town. I wouldn't bother seeking out either rat or snake again but at least I've done it once.
  9. I have an east coast friend who loves dulse and always brings it home with her when she visits her family. She chews it like, I dunno, gum or something. I tried it. Seems to be a weird substance that the more you chew it the bigger it gets in your mouth. You just can't seem to get rid of it so you end up spitting out a giant wad. I'm not a fan.
  10. Darienne - I have been seeing sides of wild sockeye salmon at Peterborough Costco, alongside the farmed salmon fillets (evil evil evil) in the refrigerated fish case. They're either defrosted or still frozen, vacuum sealed. I bought a couple the other week and had one - it was very good, and a very good price. Will not purchase farmed salmon as my son is a fisheries biologist in Nova Scotia, working to somehow save the wild stocks which are not doing well. When I ask him how things look, he tells me that he will be a witness to the extinction of the Atlantic salmon in that province. Fish farms are part of the problem but, admittedly, not the entire problem.
  11. You can still get root parsley at supermarkets that have some "ethnic" stuff. It is a different thing than regular leaf - even plain leaf - parsley. There's a specific variety that grows a proper root, which is used in soup. My mother always used it in her chicken soup, and so do I if I happen to come across it. I suppose you can pull up a regular parsley and keep it root and all but it's not really meant to be used that way. Yes that photo above is cilantro.
  12. I have no idea about translucent or not. If it's sliced thinly, which you had not yet done in the picture, it may very well have been more translucent looking. It may also have something to do with the specific salmon piece. I really don't think it would make any difference in the final product.think your gravlax looks great and glad you pushed yourself to make it!
  13. Tic Tac - I've been to City FIsh many times but not recently and I've never had their smoked salmon. Next time I'm in that area I will pick some up for sure. It's near enough to Grande Cheese, which is where I sometimes stock up on Italian essentials. Thanks!
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