Peter the eater

Whoever may have come over with the Vikings a thousand years ago either perished or left, along with their food traditions.All the great Polish and Ukrainian food that's here now came much, much later. What's siliotky?

It's tempting to retain those first few tablespoons of butter for something -- it would be beautifully beefy and brown. How did you know when to stop -- timer, thermometer, finger poke? I imagine that's a pricey bit of beef. I'd cave and snip a bit off the end by the 30 minute mark.

. . . and tell us what they taste like.

That's the best way -- run a test in your own kitchen with your own stuff. So you're talking about poaching meat not dumplings? There must be a chart somewhere. A higher salt content will also raise the dielectric constant of the solution which would inhibit the extraction of hydrophobic compounds, such as flavorful fats.

Good question -- beats me. Ideal salt levels probably varies depending on the food being poached. The biggest effect of a saline liquid would likely be to make the food taste salty. There's certainly a tradition of using seawater to cook seafood, but having had lobster both ways it doesn't really matter for me. Besides, my tap water is cleaner than the beach water across the street. For starchy foods there is some science to support salting the cooking liquid. Unlike poaching, brining meat with salty water works best at low temperatures over long time. It takes hours or days, not minutes, to plump up the cells.

I made Fish & Brewis -- see post #80 of this topic.We also ate some as is, and fried some other bits. I think I'll mail some to family and friends in a FoodSaver bag for Christmas.

Clearly, mayo and soy sauce are keys to a good Bastard Condiment. I also like Marmite dissolved in a bit of vinegar, with maple syrup and a modicum of cayenne powder.

About that picture – on top are the arms of Henri IV, King of France when the Habitation was built in 1605. Below that are the two governors crests, Sieur de Mons and Sieur de Poutrincourt. All three are overhead as you walk in through the front door.

Very pretty, Peter. What did you use it for? And how long have you cured it so far? It still looks like it may need a bit longer in the center - but that might just be the picture... Still, it's lovely at this point. ← I used coarse salt, white sugar and KNO3 -- don't have the exact proportions handy. I cured them flat in the fridge for five days changing the dry cure several times, rinsed them off and rolled them up tightly, and then hung them up in cheesecloth. That one's been drying for two weeks plus a day. I agree there are a few different colors, but it all tastes good and I'm still alive. I figured a flat cure would mean much better penetration than a 4" diameter roll. I find the circle of pancetta more attractive than a regular slice of bacon.

Creamed horseradish from a jar + mayo + soy sauce = happiness

Thanks RAHiggins1, that's a great idea too. The roll shrinks a bit each day, I sliced a smidge off tonight:

I make chicken liver pate the same way I make duck liver pate, and its almost as good. Heavy cream and cognac is the key, and not overcooking the livers.

A few images from this summer's visit to The Habitation:

That looks promising, thanks. Bill Gaston's The Order of Good Cheer is worth a look: click.

Well done -- food looks great!

The Empress in Victoria is my favourite for a high tea or just a pot in the Bengal Room. I'll add two more greats to the list: Chateau Laurier - Ottawa, Ontario The King Edward Hotel - Toronto, Ontario and one more, if you're in Kingston, Ontario during July and August you can phone Bellevue House National Historic Site of Canada for a reservation to afternoon tea. It's the restored home of Sir John A. Macdonald, Canada's first prime minister.

It was a blast, and I'm determined to make some appropriate and delicious food for the gang. The film's distribution company is not telling us when to expect a North American debut, so date and venue are unconfirmed. The rumor is it might even be, gulp, a straight to DVD affair. Whatever happens, we'll watch and eat. Some photos to establish tone for the food -- I'm in the first and last:

Cabela's sells a Quaducant. "The Quaducant is a six-pound mixture of quail medallions, duck breast and Creole pork sausage, all stuffed inside a bare-boned pheasant." Quadducant ← That sounds good, but this copied and pasted from Cabella's: # Great for holidays and special occasions # A six-pound mix of quail, duck and sausage # Stuff insides a bare-boned pheasant # Arrives frozen

Erin, how did I miss this topic? What a hoot -- bring on the Tuesdays! I don't have a Marcella book but now I want one. Your words paint a moving picture . . . I would've said directed by Woodie Allen, but since the accident I'll go with Quentin Tarantino. I had a pint with Margo Timmins years ago at a New Year's Eve Party -- Allen's on the Danforth, Toronto, 1998 -- she talks likes she sings. Downbeat with a mischievous smile, perfect for your movie's soundtrack.

That's for damn sure.

I'm probably closer to Iceland than Louisiana, but I can still get a turducken at my grocery store for around $75. This time of year there are a few giant boxes in the freezer -- they sit there like unclaimed luggage, and they'll be half price in a month if nobody claims them. At the risk of sounding like a blasphemer, you could do a quick version with flattened breasts of chicken, turkey and duck. Layer them in wide pan with the appropriate supporting flavors -- looks like a bird lasagna. You don't get that whole creature inside a creature inside a creature thing, but it's fast.

No matter where you grow up in this world, there are people to tell you what’s what, and how it was back in the day. It’s always good to revisit the stories after a few decades of life experience, whether you grew up in the St. Lawrence Valley, near Chesapeake Bay, the Fertile Crescent or The Forbidden City. When people travel and mix, interesting things happen in the kitchen.

Using good water is important for good coffee, but it's critical for good tea. We've got two water sources at home: a dug well (shallow, soft) with a UV filter, and a reverse osmosis 5 gallon carboy with hot and cold taps. When I make coffee, I can't tell the difference but tea is another story. And why does microwaved water makes such crappy tea?

I love apples a bushel and a peck . . . make applesauce! Core, simmer, foodmill, cinnamon and sugar, freeze. Eat with pork all winter, and live to a hundred!

That was my first thought too!