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Posts posted by KarenDW

  1. For me GI has charms beyond the market itself, not the least of which is proximity and coffee from JJ Bean - no good coffee at the West End market. In fact awful coffee. I know lots of people on GI and always enjoy my morning visits.

    JJ Bean, AND an on-Island roaster, too, near Performance Works.

    btw, there is a JJ on Davie, east end; and a new mini-kiosk at the CBC on Hamilton.

    GI used to have a pretty good farmers' market on Thursdays, in season, but that has really dwindled. I'm still hoping for a resurrection.

    I wonder if some of the farmers who used to head to GI on Thursdays were at Thornton Park on Wednesdays last season. For the folks who come from farther away (i.e., Cawston), having the extra day between mid-week and weekend markets may be a much-needed field day (or rarely, rest day).

  2. I usually count 3-4 oz. for a serving.

    Do you have a foodservice supplier nearby? Perhaps you could purchase the carrots and zucchini pre-cut, and the broccoli in florets.

    A case is often 25 lbs... just right for 60 servings :)

  3. Also, I initially imagined ice cube trays storing the frozen food for days on end. Moving them to zip lock bags straight away would make for easier freezer storage than the glass jars we now rely on. Good stuff!

    Eric: actually, you want to move the frozen food into storage bags as soon as possible, to minimize the length of time that the food is exposed to air (causing freezer burn/drying).

    We used the baby food mill almost exclusively for the time which our girls needed pureed foods (3-4 months, from age 6 months). I found that cooking well and mashing with a fork also worked, once the babes had a sense of the chewing (or "gumming") action.

    Babies have no discernment of the difference between vegetables and fruits. By using such items interchangeably, I think I managed to stave off any bias towards eating either sweet or savoury foods at particular times of day. This, I think, was a good move, considering the various food pairings one experiences when traveling the world. Daughter 1 heads on a year-long globe-circumnavigating trip in a few months.

  4. you all can have a laugh at my expense... really

    The first (and only) Silpat I purchased was too large for any of my pans at home. Of course, the only appropriate action was for me to "donate" said silpat to one of my community kitchens. Where we almost never use the thing, because parchment seems so much easier to clean up. Oh well.

    But, when we do use the silpat, it goes through the sanitizer at work.

  5. @ CKatCook: not dwarf trees that I know of. Just potted. The Lemon is about 18" tall, and in a 14" pot. The Olive I saw last year was a Spanish variety, and about 3' tall in a 14" pot. Both of these were at nursery stores in our region. The biggest concern for either of these will be watering. The balcony faces southeast, and the building has a lot of glass and concrete for absorbing heat and reflecting light.

  6. I have cooked it till just done, shocked in ice water and then bagged up for later. The reheat should just be a dip in hot water so it won't really cook much further; same pot and water for all. The trick for me is to have them very wet when they get bagged up.

    This method has been very successful for me as well. And if you have a mesh bag (i.e., from onions or laundry, or such) then the retrieval of pasta from (re)heating water should be pretty easy, too.

  7. I haven't seen the topic of dirt/germs broached within this thread:

    As in, does anyone worry about bacteria on foraged items?

    Keep in mind I live in the middle of the city, and the only easily accessible forested spaces, with which I am familiar, are also very popular dog-walking areas.

    Just how much cleaning is achieved by washing foraged leaves under running water?

    Oh, and just to be clear, I am not a dog-hater. My niece is a 100-lb pure bred Roddy.

    But just wondering. I also wonder about some of the root crops in my community garden plot... there is a rat (or, possibly family thereof, now) living in a burrow under my carrots. :(

  8. I have the Superhuman 35L slim. It's perfectly fine for 2 of us, cooking at home 3/4 of the time. My office is at home, also. The bag is usually removed before it is full, because I prefer the trash to leave the kitchen frequently. Our composting system is very low volume in winter, so we end up w/ slightly more trash.

    I would recommend. The bags, while custom fitted, can be acquired inexpensively through on-line sources.

  9. I have been teaching community cooking workshops, and supervising senior volunteers for a few years now. Something I have noticed is that the senior women are not interested in "learning how to cook" ANYthing! That is to say, they are not interesting in product-specific lessons. Especially if they have to pay :)

    One of the comments I have heard frequently is "why would anyone pay to have a lesson to cook xyx? By this age we already know what to do!" Of course, I chuckle a little inside when I hear that.

    However, most of the seniors are interested in learning what to do with some of the "new" vegetables which have appeared in the shops. Also, they like to re-learn how to cook for one or two, and also how to store and reheat single servings. There are several groups in our community who gather to cook together, and to learn about each other's favorite foods. They share a meal or snack at the end of the session, and take home something for later. The take-home portion plays a role in ensuring that seniors maintain healthy diets.

    Another popular workshop topic has been herbs, both uses and cultivation.

    But yes, some people should not have knives...

  10. My go-to wines for simple meals include nearly anything from Spain or Portugal, served in tumblers. Somehow, it just seems to fit. Monastrelle, grenache, something from Duoro, Portugal. Vinho Verde for the white wine drinkers.

  11. Ideally, I would like to be able to access chocolates directly from the freezer. So I'd love to know how easy the grip lid is to get into when it's frozen!

    I'm thinking that if the (unwrapped) chocolates are removed from the freezer to defrost at room temp, the risk of condensation forming on the product is very high. Noting the "double wrap" in your wrap/freeze procedure, any condensation, which might occur, would be on the wrap outside of the box, and not on the product.

    wrt Cambros in general... I love them. The square, non-gasket tops do indeed leak, but not enough to be problematic for static (i.e., in-fridge) storage. I use the translucent ones for areas which may be exposed to light, and clear ones for everything else. Also have one or two round containers for measure/mix/store procedures.

  12. Drying procedure: I remove all the stems, then place leaves into a mesh bag (such as one would use for delicate laundry), and leave on a cooling rack in a sunny place (indoors or outdoors). An open window is particularly helpful, on a dry day. When leaves are completely dry, remove from mesh, and store in mason jars. For Holy Basil, I would leave in small sprigs, then remove the stems after drying.

    Freezing basil: I have frozen leaves, unblanched, in ziplock bags; these I use for cooked applications. Just prior to use, I crush the bag, which has the effect of "chopping" the brittle leaves. The leaves do darken significantly in the freezing process. For applications where I want a bright green color, I puree the leaves with some neutral oil (grapeseed or sunflower), then freeze in a ziplock bag, breaking off pieces for use.

  13. Could you just run over the fluffy stuff w/ a lawn mower or something, to break it down even more? And then drop it into a whole in the ground, and ignore for a year or two. Or store under a tarp, to use as Brown Layer between the other garden waste and kitchen scraps throughout the year.

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