Soupcon
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Posts posted by Soupcon
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Lashings of butter followed by tons of homemade thick cut Seville orange marmalade. Mmmmmmmmmmmm
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I use beef shank, bone in when purchased if possible, as my preferred stewing/braising meat. As beef shank is not rich in fat, the lower the braising temperature and the longer the braise the better. The same goes for stewing, the closer the temp is kept to a simmer and not a slow boil the better (a good slow cooker here is probably ideal). Any liquid (water, stock, beer, wine, soy sauce, tomato, etc.) , and seasoning your heart's desire will do. With stews veg are added during the stew and with braising veg are added at the end as a garnish.
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I have a 5 year old 32" side by side which I hate and can't wait for it to die so I can replace it. I admit it is my second side by side (the first I liked) even though it is dimensionally bigger than my first, the freezer is smaller both in capacity and width which just boggles my mind. Granted I now have an ice cube maker which is a godsend but frankly I wouldn't die if I didn't have it. I have been planning for my next fridge since I bought this one. I want a commercial fridge of approx same dimensions with glass doors (so the projected grandkids
don't stand with the door open 
and ask "what's to eat" 
while air conditioning the house in the middle of winter 
) and no freezer. I will just replace my present chest freezer with a bigger one and hope by then someone has enough brains to design ice cube makers in chest or upright freezers. -
Thanks Geoff. I had not considered Spadina Chinatown as a source.
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Does anyone know where I can find prepared Thai curry pastes such as May Ploy brand in Toronto?
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I'll second the GBS of Hospitality. My experience there a few moons ago gave me the confidence to "wing it" in the kitchen. They taught then (not sure about now) method...eg sauces (white, brown, and emulsion) and that all others are variations of these; basic braises, basic stews, and the variations are variations of garnish, liquid, and/or aromatics. Etc.
I now never use measuring spoons except for baking cakes and cookies. Such freedom!!!!
However there is a caveat.... I now need a human dishwasher following me around and tons of pots and pans to use as well as a six burner stove.... etc, etc, etc......
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The best book I have found to date is "Lord Krishna's Cuisine: The Art of Indian Vegitarian Cooking"; see http://www.amazon.com/Lord-Krishnas-Cuisin...g/dp/0525245642
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Hi Liz
Having just (in the past month anyway) installed and started to use my new blue star range top I would love
to know how to clean the burners. Please detail for me. -
I have just (in the past month) had a soapstone tile counter installed. I love it. Mind you I love the veining and picked out the tiles for the colour of the veins. I looks much better with a thin coat of mineral oil. And it is soft enough that we bevelled the tile edges with a bastard file. I had a ceramic tile counter before this and soapstone has now spoiled for me for life - I will never go back
except under duress of course . -
"The main thing to remember is that by the time most of you end up in a care facility you will most likely either be on a minced or pureed diet,
Not true. Seniors are fed that kind of diet because it is cheap and in today's world the bottom line of the balance sheet is what determines what comes out of the kitchen or in most cases a huge commercial catering company such as Cara.
"or somewhat affected by dementia."
You have a some what narrow view of long term care. Many who can no longer manage a home - shopping, cleaning, cooking and or repair - on their reduced income in this era of low interest rates, opt for a home of some kind. Many opt for a "home" for companionship. There are many kinds of facilities, yours in only one.
Not everyone in the "senior" catagory is in a home or facility. Many live in their own homes and I bet in Randi's case they are members of a seniors group in a church and the twice monthy meal serves a number of purposes such as fellowship and providing some companionship to others in their age group. These seniors will have a lot to share with Randi if she asks.
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Before you or anyone else decides that something is too fancy for seniors to eat, perhaps you need to investigate the food habits of your seniors: survey is one method, or talking to them about food preferences is another. Probably all that is needed is for you to educate their palates. My mother, an unadventuresome eater at the best of times, started cooking with a wok at the age of 80 because she learned of the health benefits of wok cooking. Have some samples of the new dishes you wish to introduce at some of the meals and ask for feedback. Ask some of the women or men clients for their recipes and get them involved in meal planning....you might be surprised by what you learn.
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Thank you Janet
I have been searching for a copy of a cookbook for a recipe my mother used to make Christmas cake and I think it is among the listings. My family thanks you also.
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I use my own version of Jacques Pepin's Gratin Dauphinois ... the difference being I use all whipping/heavy cream and no cheese. His method produces a fabulous potato dish that I use often. It is even good eaten cold ie at room temp with a salad for a dietetic
meal. I have never had problems with under cooked potatoes probably because I test them for "doneness" before removing them from the oven. I have found that if this dish is cooked at a high temperature ie > than 350F the cream will curdle. -
I can vouch for Sado Sushi on Englinton. I was there last week and had a fabulous meal. Very different to the usual sushi fare in Toronto. Yum yum!!!
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I use shin beef off the bone adding the bones for flavour and the marrow as my stewing meat of choice. And after comparing the results of stewing vs. braising, braising wins hands down adding cooked veg as garnish at the end. Liquid can be wine, beer or stock depending what I have on hand and I sometimes add soy sauce, 5 star anise and ginger if I want to use noodles as the starch.
Yum
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Daniel
(From someone who has been pregnant a few times)..... D'on't ask. She will eat and drink what she wants from what you have prepared. Pregnancy is not an illness and needs no special diet.
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I installed a Miele this past spring. It is the quietest and best dishwasher I have had. Yes, the lack of drying cycle can be a slight PITA but my electricity bill reflects the savings. The mostest and bestest feature besides the quietness is the cutlery rack at the top. The Meile takes my largest pots but my large sheet pans do need to be washed by hand a minor inconvenience as I am not much of a baker.
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I have just installed a blue star 36" cooktop and I am in love
. Although there is only one dealer in Canada I know of (in Montreal) gas ranges should not need much servicing if any IMHO. As Marya says, you just take out the grate of the high output front burner and most decent sized woks will sit nicely in the hole just above the burner. I have in the past week cooked some of my best stir fries ever on this burner. And the simmer burner kept a 2 qt saucepan at a real simmer with no tweaking of the flame.
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It turns pinkish in places and may smell of amonia. The pinkish parts are "bad" or "off" and can be removed leaving the remaining cheese which is still perfectly ok to eat. Parts of any cheese, never mind blue cheese, which smell or taste of amonia are "bad" and should be removed leaving the remaineder to be eaten.
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Hi Dave. I am in the middle of a remodel of 1/2 of my kitchen. If it's ok with you I will post before pictures and then pictures during remodel to illustrate the problems encountered then the finished remodel illustrating the solutions as well as the finished kitchen.
I have already absoulutely gone OTT with the cost of the appliances only because I have lived with the kitchen I have for 30 years and I want what I want hang the cost.
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My Nannie (English grandmother for those poor souls without) used to put left overs in the oven over night for the next day's dinner or "tea" or late supper. Refrigerated storage space was an issue (her fridge was the size of our bar fridges). Nobody died or got sick in her 74 years of food prep (she died at age 86). Even at my grandmother's (Canadian this one) cottage where we used a tiny inground ice box and a second ice box on stilts to keep the racoons away (no electricity here), most cooked food was stored at room temp and eaten later that day or the next with nary a mishap.... 10 grandchildren and 5 children and their spouces at the table was a normal day there.
My mother in her late 70s learned to use a wok, eat pasta and rice ( they never crossed her lips when I was a child as they were poverty foods) as well as cook veg until slightly underdone. TG she lost her penchant for cooking instant potatoes, instant rice, instant scalloped potatoes and all the other instant horror dishes I remember as a child as well as veg cooked until it was mush.
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Mayo
Gravy
Malt Vinegar
Ketchup (if that is all there is) is a poor fourth. Mind you I have not tried making my own ketchup yet so the order of things may change.
YUM! YUM! YUM!
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Yippee for this timely thread. I have just bought some smoked paprika and my next chore was to search for the two threads I remember there being on paprika.
I am drooling thinking of dinner tomorrow.
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Nose to tail pig, nose to tail lamb minus the skin and wool of course
, venison, moose, any wild bird (goose, duck, partridge, etc), wild bunny, domestic goose and duck (especially frois gois and confit) and the tough cuts of organic beef and all the other animals I have yet to taste with the exception of rover the dog and fluffy the cat Has anyone eaten horse meat? If so what did it taste like and did you enjoy it?
In the market for a new stove/range/oven
in Kitchen Consumer
Posted
I won't buy a KA large appliance again
. I tried in Sept. to replace my 27 year old Kenmore electric side opening (oh why oh why don't N.A. manufactures provide side opening wall ovens - we are light years behind Europe) with a KA wall oven and it was a horror show that played itself out over 3 months. The oven was installed ok but proceeded to lock itself shut withing 5 minutes of the installer leaving and it took KA 6 weeks to get a repair man there who admitted that it needed new electronics. KA wanted to replace the nonfunctioning "board" with a repaired one and I declined wanting a new one. Replacing the oven with a new one would take over three months as there were none in N.A. - hard to belive that!!!. To date this had taken three months and they thought I should wait another three months for a new oven. I had already cooked on the bbq Oct. Nov. and most of Dec. In late Dec. they took it back and returned my money with which I bought a Bosch and I have never looked back. It's fabulous 
.... the Bosch that is.