Mallet

Furthering these experiments, I have a batch of maple-syrup bacon curing right now with about 1/4 cup Calvados added. I'll let you know the results...

I found this version. It seems very modern in parts, and in others horribly dated.

We back to Luke's last night for my girlfriend's birthday and had an incredible meal. The menu, presentation, and execution were definitely kicked up a notch since the last time we've eaten there, highly recommended! Easily one of the best meals I've had in Kingston so far, and I have the sneaky suspicion that future additions to the best meals list will be future dinners at Luke's... next time I'm taking pictures! We also managed to get on the Sunday dinners for the first Sunday of March. If anybody else reserves on that night, let me know!

Sunday dinners are booked solid until January, and the cost for 8 courses plus pairings is about $150. I think this is roughly average for tasting menus? As I recall, Luke's at lunch and at dinner are two totally different experiences, with lunch being much more casual. I seem recall a not-so-impressive smoked meat sandwhich (the big headline was that it was cured for 21 days, what wasn't mentionned was that the meat was impossibly lean) I really think you should give it a try for dinner though: the food there is generally very solid, although as you've picked up there's a slight tendency for hits/misses as well. I find I'm more willing to indulge the 'quirkier' aspects of Luke's because of the creativity of the food though: it remains one of my favourite restaurants in Kingston. Michaeltheonion, thanks for the recommendation. My girlfriend had a disapointing meal there a couple months ago, so I hadn't taken the effort to check it out for myself. There's also a new vegetarian restaurant on Sydenham St (Lotus Heart Blossoms), which I've been meaning to check out. Then again, they sell "neatloaf"

Hi folks, Just picked up my first homebrew kit +equipment (Muntons Mountmellic Irish Style Newkie Brown) and am very excited to start! As I did this before reading through this thread (typical), I plan on working through the course recipes shortly afterwards, as dumping a can into water isn't exactly my idea of a hobby . What is the benefit (if any) of a secondary fermentation? The instructions that came with the equipment say I should transfer my beer from the plastic bucket to the carboy after the initial high-activity phase (3-4 days), but the instructions in the beer kit would have me do everything in the bucket (although it also says that I should be ready to bottle in 5-6 days, which seems a bit short given most of the instructions here).

I've been consistently dissapointed with the caribou and elk I've had in restaurants, and so these products haven't really made their way into my home kitchen. I just can't really detect any stand out flavours in comparison to the beef I normally get (dry-aged, grass fed), and the preparations I've had haven't really showcased the ingredients (e.g: caribou chili). Maybe it's because these animals are now farm-raised and have lost some of their distinctiveness?

What's the usual rate?

*bump* I am making the tomato sorbet with tomato tartare and garlic tuile this weekend. The title says "with basil oil", but all the references in the recipe are for chive oil. I'm going with basil oil but it seems like a pretty obvious mistake (by the way, I love this book!).

You can make an omelette and put it in a crust, but it ain't quiche Maybe subsituting a non-dairy milk (e.g: soymilk) would be possible?

Thanks for the link to the new website. I'm really want to get in on of the Sunday tasting menus *fingers crossed*...

I have no idea where one would buy cooked turkey but it's really not much harder to cook than chicken, so go ahead, give it a try! These folks seem to sell good turkey and have a bunch of pre-made sides.

Eggs?? What's the problem with eggs?? And if Studio Kitchen is really on the list, I'm coming back from Italy! ← My guess is that the objection to eggs come from the rearing conditions associated with *most* commercial operations, which are pretty deplorable.

Will the highlight be the wines or the wine pairings? For the latter, maybe could share some of your menu ideas.

I would guess that the humerus would be easiest to bone, a vertical slit along the bone and then you could peel it off. Do you think they deboned it after is was cooked or before?

The only oven bags I could find were these really thin transparent plastic sorts. I double bagged it, but it sprung a small leak anyways. I took it out after about 18 hours at 190. While it was good, I didn't find it mindblowing but I may have used a bit too much water (one advantage of the traditional method is that you can adjust the strength of the stock during the cooking process by letting it evaporate/adding more water as necessary: I could have boiled it down after but I assume that defeats the purpose? Someone needs to develop a precise recipe). Incidentally, the stuff that had leaked out reduced to an amazing full-but-mellow-demi-glace-type liquid, I think the ultra-long evaporation produces a superior reduction to the high-heat method.

I'll investigate doing this on a small scale (i.e: tonight's leftover roast chicken).

In the link I posted above, Hugh Fearnley-Whittingstall (I love writing that name ), seems to advocate simply wringing their necks and bleeding them afterwards. I thinks this would be much easier on both you (not nearly so violent and messy) and the hens. He also seems to advocate dry-plucking over scalding (probably generally simpler, as well as producing superior results). If you'll be drawing them at your house, you can place the entrails in a double garbage bag and put it in a freezer until garbage day to avoid any smell.

Do it. If for nothing else than educational purposes (although I'm sure they will taste great!). It's really easy. Here's a link from the rivercottage.net If you scroll down there are instructions for killing, plucking and drawing a chicken. I hope you'll post about your experience if you decide to go ahead with it (pictures optional ). Martin

I suppose you could put a bag of ice in the depression for even quicker cooling...

I'll add a tag line of my own: Given the same production system, food miles make sense. Remember that NZ lamb came out on top was because its production system (pasture, minimal input) was so much more efficient than the UK's (reliance on grain and concentrates). Similarly-produced lamb certainly does exist in the UK and sticking to this product in season (late summer-fall, from lamb born in spring and exclusively pasture-fed) would almost certainly be more energy efficient than importing it. I agree that part of the problem with food miles (noted upthread) is that it has become a substitute for critical thinking, in much the same way as the latest fad diet suppresses thoughtful eating. Transportation is simply not the determinant of sustainability, and I would hope that the message we take from a study such as the NZ vs UK lamb isn't that food miles is a crock but that , at this stage, the production system may have a greater impact. Once you're buying from a source you think is raising their products right, it makes sense to buy local. (To pre-empt arguments against efficiency of transport within a country, I point to the lamb study itself )

So, how was your trip?

That website is amazing! Do you know of any similar sites for beef/poultry?

St. Peter's Brewery makes a really nice organic ale.

My foraging experience is pretty limited [standard berries (cloud-, blue-, rasp-, straw-) and some mushrooms (chanterelles and lobster mushrooms)]. I would love to learn more: does anyone have comments on Euell Gibbons' other books, Stalking the Healthful Herbs and Stalking the Blue-eyed Scallop?

For a splurge meal, I'd say Luigina's if probably your best bet in the downtown area (I haven't yet been out to bistro stefan, as Bueno suggested upthread). I would also consider Aqua Terra (their 3-course prix fixe menu is about $30 and always good, leaving you more money for their extensive wine list ). I find eating at Lukes very fun, as the food is pretty different and the chef isn't afraid to take some chances, if you go there plan on a long meal (service can be slow). For the rest of your meals I'd consider -Cambodiana (corner of Brock and Montreal) $7-10 per person. Number 4 is extremely popular, but everything is good -Curry Original (corner of Ontario and Princess) $15-20 per person (depending on extras like naan and chutneys). Best Indian food in town. -Pilot House (corner of King and Johnson) $10-15 per person. Best Fish and Chips (try the smoked cod!) -Lunch at Pan Chancho (corner of Princess and King) ~$15 per person. Solid Meal with good service. -Golden Viet Thai (between of Queen and Wellington). $7-10 per person. It's a real toss-up with Cambodiana for my favourite Thai/Viet/Cambodian food (sorry to blend all 3 into 1, but everyplace in kingston has at least 2 in their name ). The specials are always good. Let us know how your trip goes! Martin