mtigges

me too, but poultry?

18C, around 65F. Mark.

peas. normally I wouldn't suggest corn, but at a summer camp, the lucky kids would really like it. just keep in mind that corn depletes nitrogen at a very high pace. Plant peas in the same place next year and dig in the pea plants. potatoes are also fun for kids ... digging through the dirt for them is like treasure hunting. I guess I would try to stick to product that is somehow kid-friendly. Radishes are extremely fast to harvest, as little as a month. I enjoyed pulling carrots as a kid. I don't know why but there was something satisfying about pulling up a carrot. ETA: As a matter of fact ... we just put some radishes in a cold frame today! flicker set

Yes. $15. Not the best breast in the city, but definitely not the cheapest either. The place I got it is kind of on my way home, but there aren't any unfrozen ones. But that's not really a problem. In a water bath will thaw it quickly enough. Of those kin to me who have left stuff out and eaten it no problem, has it ever been any kind of poultry? I wouldn't have asked if this were beef, for some reason I wouldn't consider it an issue. But I don't think I've done it with duck. I've let a breast come to room temperature for 2-3 hours before (a little too long according to cya people) with no problem, but this is a little different.

So, last night I was informed that I would have Friday night all to myself! I immediately went to the freezer and took out a duck breast. One of my faves that she doesn't really care for that much. So, I left it out on the counter to thaw for a couple hours with the intent of putting it in the fridge before sleepy time. Only I forgot. Damnit. It's a really nice breast too. I'm inclined to cook it regardless. I've eaten more suspect things with no problems. But this is poultry. I don't want to have to stand at the toilet wondering which end I should point at it first. Or worse. So ... is it ok to leave the duck breast out all night like that? I took it out at about 10. The surface was probably in the danger zone for about 7 hours. tia

Well, it's usually chicken stock made from the central carcass left after I've jointed it for breasts, legs & thighs. Boiled with carrots, onion, celery, herbs etc. So maybe it is the lack of gelatine from bones. But that doesn't explain the failure of the red wine to reduce as well! ← I recently bought a slow cooker (wonderful device). I have since been down to the local poultry guy every couple of weeks for as many backs and necks as I can stuff into the cooker. Then with water covered, some onion, carrot, celery I let it go on low until I get bored of the lovely smell. Usually 12 hours. We're talking about 6 birds worth. For about $6. This stock is just as gelatinous as the great veal stock I get from the soup/stock kitchen in the same market. Chicken stock can be gelatinous. And its wonderful.

Has anyone tried this with roasted cauliflower instead of boiled? Might be harder to get to as smooth a puree, but I'd bet it would taste better.

Iron deficiency isn't something that you want to screw around with. I would use the supplements. And besides if I was after Iron from foods I wouldn't try and eat a tonne of clams. I like them and am all in favour of consuming them but too much of anything .... make more clam chowder with more clams than normal ... and stay away from the NE versions if you're going to eat a lot. Try more spinach too.

Most decent fish stores around here have lots of halibut cheeks available. And they're delicious. But I usually only serve them as an appetizer or a pair of smaller-portioned proteins. I really like pairing them with scallops. I poach them in butter.

My concern is that the crock pot wouldn't get it warm enough. I don't think there's a food safety issue. But the crock full of cold liquidy gumbo has a big thermal mass and heating that up would take a long time. I suspect more time than the four hours you have. I would at least start it on high for an hour or so and then switch to low. Or perhaps heat it up a bit in the microwaves first to give it a head start. The microwaves won't be busy at 8am.

Can you define "slurry" just a tad more? No flour at all? I am not currently a lucky sour dough starter person. I had one for a long time that I loved for making something called "Amish Friendship Bread" which was delicious, now that I think about it. ← Water and baking soda. How much depends on how risen you like your pancakes, how much batter you have etc. But I use about 1/2 tsp for one eggs worth of batter. I don't use any raw flour in my pancakes. Only starter, though of course a lot of flour went into it. As for the starter ... purists will kill me: one cup of flour, a table spoon of active plain yoghurt, enough water to to make a thick paste, three days @ room temp. Use half each week or two and refeed with more flour and water. Using it for bread is only a little more difficult than making the above pancakes.

Visit the best tea shop in Vancouver (if you ask me). Conveniently located next to a Cookworks. www.tealeaves.com: T

I use my sourdough starter. About 1 cup of that, an egg, salt and a slurry of baking soda just before cooking.

I've wanted a crock pot for AGES. I recently took a new job which meant no more working for home, so finally I had a good enough excuse. So, I thought I would revive this thread and give my thoughts so far. I opted for a Rival VersaWare model. I have not had any problems with it spitting as previously reported on this thread with other rival models. The reason I chose it is mainly that it can be used to brown on the stove top. To me, a critical feature. I'm used to doing all my browning in a le creuset dutch. I've never used a second pan to cook aromatics and brown the protein. Unfortunately the base of the versa ware insert is slightly domed, so the fat pools at the base of the walls instead of nicely coating the base. This makes browning a little less than a completely satisfying experience. I've only cooked in it twice so far, first a faux-cassoulet (no confit) and veal osso-buco. Both were fantastic. Tomorrow I will do short ribs. All in all I'm quite satisfied. The crock is an excellent cooking vessel except for the domed base. The unit does get quite hot on the outside, but that doesn't bother me like it does a few others. The cord is short too, but that doesn't bother me either.

My favourite is to use EVOO on popcorn instead of butter. IMO it tastes better too.

Are there any beers that use unmalted barley/grains exclusively? No doubt you'd have to change the mashing schedule, and of course add enzymes artificially. But I'd be willing to bet with research one could make a "beer" as we know it without malt. I wouldn't be surprised if BMC brewers are adding enzymes anyways, since with 60% rice / 40% malt there probably isn't enough diastatic power to convert everything anyways (I'm being a bit facetious - I have no idea if anyone uses that ratio). I wonder what an all pearl barley beer tastes like? Of course, you could just use barley flakes, no enzymes required - just a different mash schedule (and some lautering strategy). Probably taste like porridge though. mark.

I doubt it will make much of a difference at all since the vast majority of beer drinkers probably wouldn't notice if hops were removed from their brew all together. Perhaps replaced with miniscule amounts of wormwood extract or something. Obviously I'm speaking of the BudMillCoors drinkers. It will be a shame if the availability of highly hopped PNW pales goes down, but for me, I grow enough cascade to keep myself in hoppy beers. Mark.

Well, I haven't eaten at lumiere since the breakup, but regardless I think Stainsby today in the Sun echoes my sentiments. The second time I went about 5 years ago was better than the first, but that was the apex. It was downhill after that. Her comments seem perfectly consistent with the last time I was there. The problem is though that the impact of ethereal heights is the strongest the first time you experience them. I'm not sure if I was not progressively less moved because I knew what to expect. So it's difficult to read Stainsby this morning without wondering if she was expecting it to be slightly sub-par (albeit the lumiere definition of par).

I only indulge in a pigfest very rarely. What's good is that I have leftovers for the next day or more. I don't usually see people eating an entire large plate of food judging by the take-out container they walk out with. But when making the statement, "I don't want to criticize or judge", then don't. Back to the original topic of the thread. La Regalade was mentioned. Can you tell me what the price point is and what do you suggest is their specialty? ← Yes I can ... their menu. But that menu is about one half of what you'll see when you go. Their chalk board floats around the room on a tripod for diners to choose from. The prices for the specials on the board are maybe a little more expensive than the menu. As for their style, they are the best country french in town (as you probably surmise from the menu). You will often be served your food in a ~3qt enameled cast iron dutch oven. I have NEVER had a good meal there, they've all been outstanding. Mark.

Everything from philips is amazing. The best brewery in BC I think. My fave is their new bitter (at least I think it's new). Not a big fan of the maple cream though. A bit too sweet for my tastes.

la regalade consistently gives me more than I can eat.

Rebecca, Fantastic that you chimed in! I've wanted to come and visit you for a long time. I grow my own hops as well (cascade), I'd love to see your operation for processing them. And the rest of the farm too. BTW to everyone else here, their part of BC is gorgeous, if you're coming to visit BC, the Salmon Arm area will impress. Mark.

Does this mean that they're usually at the Lonsdale Quay market? If so, I'll have to go. I haven't seen any mutsu apples this year. ← No, they're never at Lonsdale. But you should go regardless. Klippers is however at Ambleside 10am - 3pm behind the police station. Both Anne-Marie (Klippers) and Mary Forstbauer (her mom) have excellent produce there. This weekend there will be another farmer Donna of Glen Valley Artichoke Farm, with the best cabbage you've ever had. I always buy a bunch from her to make sauerkraut. She has much more than just artichokes. Great Queensland blues too. On Saturdays at Lonsdale you will find a vendor who sells only apples, Silverhill Orchards. He's from Port Moody and he has excellent product, just not Mutsu. Look out for his Gravenstein. They're gone already for this year (try late august next year). If you've eaten apples from public orchards in little Bavarian villages, you will want these apples. He has Ambrosia right now. Sorry to be a shill. Mark.

It was likely "Klippers Organic Acres". They set up at many local markets.

I absolutely LOVE sablefish, but can't offer any intelligent contribution regarding wine pairing. Sorry, for going off topic, but I wanted to relay that planked sablefish (I used cedar, but I suspect alder or cherry might be even better) is unbelievable. I marinated in a vermouth soy brine for about a day and then in a medium grill (~400 IIRC) for about 20 minutes or so (it was still underdone could have used longer). I actually thought it would overpower it, but nope, it was amazing. Try it.