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baconburner

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Posts posted by baconburner

    French toast for the novice

    in Cooking

    Posted

    One thing which i heard of from a patron who was dining in a railway car where he had the best FT he had ever had. It was made the normal way or as desired. The secret was it was coated on the outside with rolled corn flakes and pan fried in butter..

    Cheers

    What is the difference between pro sushi chef and amateur ?

    in Restaurant Life

    Posted

    I live in Vancouver BC Canada and it has MANY sushi restaurants. Probably over 350. About ten years ago I was in a small sushi place on SW Marine drive. I sat at the bar and started to talk to the chef. During the conversation he casually mentioned that he was one of only three sushi chefs in Vancouver. My eyes opened and I asked for an explanation. He told me the apprentice program in Japan was TEN years. It took three years before you were allowed to make rice. The program involved learning every type of fish and going to the market at 4:00 in the morning to get the freshest fish. Then learning how to fillet and use each type of fish or seafood. Not sure about fugu.Then on to presentation etc.That to me was the difference between a pro and an amateur.

    Cheers

    Malcolm

    Nova Scotia’s Traditional Foods

    in Eastern Canada: Cooking & Baking

    Posted

    I am an ex Montrealer who spent time in Nova Scotia,Grandparents and parents retired there. Also a stint at Cornwallis. I have in front of me the Dutch Oven cook book prepared by the Ladies Auxilliary of the Lunenburg Hospital Society from 1976. Many a good recipe which I still prepare. Soups and chowders and all the goodies. Bon Appetite

    Recipes That Rock: 2010

    in Cooking

    Posted

    Hi

    French toast. Prepare as usual with egg vanilla etc. The secret is to roll the bread after in Corn Flakes to make a crust and fry in butter. Dust with icing sugar friut on top and use real maple syrup.

    Treat yourself

    Cheers

    baconburner

    Grinding your own spices

    in Cooking

    Posted

    Hi

    Not a shill for Ikea but they have a pepper grinder that sells for about $11. It is adjustable for grain size and has one other redeeming feature. You have to invert it to grind the contents. This means when you put it back on the table or counter there is no traces of what you just ground.

    Cheers

    Favorite new gadget for 2009

    in Kitchen Consumer

    Posted

    Darienne

    They will gladly put you on the mailing list. Go to leevalley.com. Great company and great service. When Leonard Lee got the Order of Canada I sent him a congratulatory email. I said the only way I could feed my wife was to leave my wallet in the car when I went into his store. He replied thanking me for paying for the rent on his tuxedo.

    Cheers

    Malcolm

    My Lee Valley catalogs are out of date.  Barbara, confectionery partner, stops by every time she goes to Toronto and picks up stuff on behalf of herself and friends.  (Just phoned, am getting new catalogs, the pourers are in them.  I'm gonna get me some.)

    I've been looking at their mandoline for a long time now...yearning...

    A couple of really neat things that I do have: super magnets for the fridge.  They are knobs so you can pick them up and they hold really well and I often fasten my recipe to my stove hood or somewhere nearby to have it on hand while cooking.

    Another one that those with arthritis especially might consider buying...I couldn't live without mine... the Lee Valley Jar Opener.  Like magic.  I have gifted many with this one.

    Also my knife blade guards.  We travel a lot and the knife guards are invaluable.

    No, I don't work for them or get discounts for touting their wares.  Thank you Andie  :wub: so much for showing me those pourers and getting me back into new catalogs.)

    shun question

    in Kitchen Consumer

    Posted

    Just went to a Shun presentation. If you have a Shun steel just below the handle ( I think it is called the hauzel) there is a round on which there is a flat spot. If you hold the steel vertically and put the back of you knife against the flat spot it will give you a 16 degree angle. Just draw the knife 4 or five times on each side. Don't press too hard.

    The rep said if you send it to the factory for sharpening you only pay postage one way. They return it free of charge. Customs might have another thought.

    Cheers

    Malcolm

    [

    The Quintessential eG Kitchen Tips/Trucs

    in Cooking

    Posted

    Hi

    Great idea but someone has a better design. Ikea has pepper mills with ceramic grinders that are adjustable for coarseness. They have to be inverted to grind the pepper (or spice) and then when you set them back on the table no remnants fall out. The grinder is on the top, not the bottom. Around $11.00

    Cheers

    Malcolm

    Another I just remembered: place your peppermill in a small measuring cup when grinding more than a dash or so. This contains the pepper in one small place, makes it easier to measure, and eliminates escaped pepper grains.

    Oh, and in that vein, when my peppermill is sitting on the counter I place it in an upside-down lid from a Penzey's spice jar, I think it's the B size? The squat one, it's not too huge. Just big enough to fit the pepper mill neatly. This keeps stray bits that are left on the blades from getting all over the counter, and I like to think it helps keep the pepper mill clean too.

    London’s Perfect Hamburger

    in United Kingdom & Ireland: Dining

    Posted

    Holly

    Travelled to England from Canada in the late 60's and got a hunkering for a hamburger and spotted a Wimpy's. OUCH. A small filler article in our local paper five months later explained it all. They had just passed a law in England that in order to call it a hamburger it had to contain 3% meat.

    Cheers

    Malcolm

    What ho, Jeeves.  No Wimpy?

    Kobe Beef Burger

    in New York: Dining

    Posted

    Why would you pay for Kobe beef and have it made into a burger?

    Baconburner

    Just went to Old Homestead,paid $41.00 for a less than satisfactory,almost tasteless Burger,any  votes for the best Kobe Beef anywhere in USA .

    Matjes herrings in Montreal?

    in Eastern Canada: Cooking & Baking

    Posted

    Phone the Consulate in Montreal or Ottawa if there is not a local one.

    Bon Appetite

    Malcolm

    Ah, as the season turns toward Spring--however slowly!--one's thoughts turn longingly toward Holland and the new crop of matjes herrings.

    Has anyone ever found anything like the Real Thing over here? in Montreal? The ones in jars aren't even close to the real thing, fished fresh out of a barrel in some wonderful fish market in Holland.

    Sigh.

    Winemaker

    Cheeseburger in a can

    in Ready to Eat

    Posted

    Hi

    Went to London in the late 60's and craved a hamburger. Saw a chain called Wimpys and ordered one. It qualified for this post. After getting back to Montreal I noticed a little article in the local paper. It stated that they had passed a law in England that in order to call it a hamburger it had to contain 3% meat!! You read that right.

    Cheers

    Malcolm

    [

    Paesano Cote des Neiges

    in Eastern Canada: Dining

    Posted

    Hi

    I called them and spoke to Margaret. She said it is contracted out and could not give me the recipe. Also found out that they don't deliver to Vancouver!

    Cheers and thanks anyway

    Malcolm

    If I am not mistaken the former chef from Paesano opened up Restaurant La Gioconda on Decarie. You could always contact them and ask for the recipe: contact@lagioconda.ca

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