Magictofu

For a monday dish, a quick fry for either of these would work. I never tried venison liver or heart but I imagine it cooks exactly like calf liver or beef heart. From your earlier posts, I'm sure you can come up with something delicious but here's what i would do: 1. Quick sauteed heart served very rare on a salad. 2. Liver, pink in the middle, covered with a quick port reduction sauce with plenty of shallots serve with mashed potatoes.

This is exactly why I feel conflicted as well. The problem, in my mind, also relates to the museification of cities in that in order to preserve what makes a city special we often forget that people live in it and prevent it from developing... ultimately what we once wanted to preserves ends up dying because of our own actions. There is great difficulty in delimitating what needs to be preserved and what needs to continue its course.

In Quebec City, where I grew up, a McDonalds is located in an historic neighborhood within a fairly old building. No arches or orange color in sight there either.

piazzola, I think traditions vary from one locale to the other ;-)

jsmith, in Canada we have regulations forcing retaillers to let the consummer know whether a product has been frozen or not. See here. I do not buy enough fish to see a difference between summer and winter offerings. Also, I believe that not all freezing technique are the same. Flash freezing very fresh products usually means less damage to the flesh and greater quality.

I do agree with Nikki Rose on many things and we probably need to stress that the ban is limited to the historical center of the city and not to the municipality as a whole. There are other policy tools that can be used however such as tax exemption for certain types of culturally significant institutions (old or new), by-laws on advertizing, acreditation systems with associated publicity, etc.

I just read an intriguing article about the city of Lucca in Tuscany which declared a ban on non-Italian restaurants in its historical center. It can be found here. I understand the rationale to preserve a place based culinary culture in the same way that I understand the preservation of historical neighborhoods and buildings. I even believe that the two can go hand in hand in a small section of a city (e.g. Lucca's historical center). On the other hand, the idea of legislating these things is slightly repulsive to the other side of my brain and I would probably turn to activism if such a ban were to affect a whole city. What do other eGulleters think about this idea?

Some lighter creams also have stabilizing ingredients added to them. If it is written cooking cream on the package, you can, obviously, cook with it.

Mallet, if you are willing to drive a bit further North, I have been told that North of Ottawa, in Quebec, there are more public lands than in all Eastern Ontario. You would require a Quebec hunting permit however. Some of these are controlled by local authorities (ZEC) while others are game reserves, there are extra fees associated to hunting and fishing in these areas but you get the benefits of having access to the area through numerous roads and trails.

I am a very visual person and love seeing pictures of what a dish can look like and if there are alternative presentation ideas the better it is. Often, looking at a picture of a dish reveals much more about the taste and eating experience than reading a description and a recipe. Sometimes, the description of a particular technique can also be immensely enhanced by a few pictures. I also really hate when recipes are unnecessarily split on multiple pages. I love reading about a particular recipe, its history and associated technique but when it is time to present the recipe itself, I think a book should place all the necessary directions, including a proper ingredient list, on a single page or on two opposing pages. Reading and cooking are two very different activities and books should reflect that.

Mallet, your dishes look fantastic! I particularly like the look of your squirel and blackbird dish. It makes me feel even more like learning to hunt. I already pick mushrooms, wild berries and other wild plants and I sometimes fish (including on the Rideau river), but growing up in the city I was never really introduced to hunting. Maybe winter roadkill is an easy solution?

Anisakiasis remains a rare disease. From what I found online (I'll admit that I am no expert at all and online resources are not flawless) there are about 2000 cases per years in Japan, a country of nearly 130 million people most of which eating raw fish many times a week and where there are no bans on raw unfrozen fish. I am sure it is very unpleasant to anyone affected but fortunately it is rare. Like for so many food products such as raw milk cheese, there are risks associated with the consumption of raw fish. In many countries, including the US, there are laws in place to ban or limit the practice and they should certainly be respected. That does not mean that other people elsewhere are foolish to eat unfrozen raw fish however; often it simply means that public health authorities are taking a calculated risk or that they let consumer decide for themselves. I would certainly advise anyone who does not want to eat unfrozen sashimi when visiting Canada or Japan to ask questions before ordering.

I am not sure I understand exactly what you are trying to cure. Is it just the rolled up cooked meat or does it include the gelatinized cooking liquid? I am really curious about your experiment, please let us know how it is evolving.

Did you omit a bacterial starter? Have you tested the acidity level? I am also wondering if your cure is strong enough to prevent any dangerous spoilage.

You might want to look at wikipedia for a start (link) If you have time, you might want to consider looking back a few centuries and read Rebecca's Spang book on the Invention of the Restaurant in Paris after the French Revolution. I haven't read it but I heard good comments about it. You can read a lot ofit on Google Book (link) There are quite a bit of information here but I suspect you might prefer this site. My knowledge is unfortunately limited but I think you should probably mention the "Nouvelle Cuisine" episode.

This is a bit old, but there used to be a public uproar against a proposal to force restaurant to only use frozen fish in raw applications in Ontario. I found this old petition online on the issue (link). It includes a copy of an article from the Toronto Star. Here's a quote relating to the safety issue: At the end, the government back down on imposing new regulations. There is another article on the subject here Here's a last article on the Ontario controversy from the Canadian Restaurant and Foodservices Association (link).

Could you expand on this? I thought fresh (i.e. unfrozen) salmon was now widely available. I have eaten homemade sashimi and tartare made with what I believe to be fresh, unfrozen salmon on many occasions. I belive I also ate more than my share of similar dishes from restaurants. I never suffered from any adverse effects and I am not aware of any people I know who suffered from the ingestion of raw fish either (raw shellfish is another story ) but this does not imply that there are no risks. I understand that US laws regarding raw fish served in restaurants are different than Canadian laws (and I assume Japanese laws as well). Here (in Canada), serving raw fish is completely legal and I believe the norm. There is an interesting section on wikipedia about the safety of eating raw fish sashimi (link). It summarizes some of these fish-freezing regulations.

They even recently opened a franchise in sleepy Ottawa, Canada! We ate there for the chinese new year. I was not expecting much but it was quite good, particularly their herbal broth. My partner prefers sichuan style hot pot.

Let's talk about this! I love vanilla in savory applications. ← Believe it or not, Ferran Adria once had a cooking show in spanish. In one of his show he made a simple pasta dish using parmesan, a vanilla bean and a bit of the cooking water from the pasta. I tried this very simple dish at home and it was superb... but I think a bit of extra butter would make it even better. I think it might work wonderfully with gnocchi... if you want to make it fancy you can probably ad a bit of cress or arugula on top.

I find myself in the same situation. Here's a few ideas I'd like to experiment with: - Some kind of pesto/herb sauce, maybe with cream or a good amount of olive oil to use up my frozen herb reserve before summer. - Bacon and tomato - Tapenade diluted in olive oil - Nuts and garlic - The classic brown butter and sage - Lemon and white wine sabayon with black pepper and chive - Caramelized onions with veal stock, wine and butter - Bacon and greens (e.g. swiss chard or kale) - Vanilla and parmesan - Beurre blanc Morels and asparagus

We both had a long week and were tired so we ordered pizza and ate it while watching cartoons (Cars) with our son. Oh what a romantic night it was! Very un-eGullet and even a bit naughty.

I think you might want to try something a bit tangy with fish, particularly a more oily fish like spanish mackerel. Crême fraîche or sour cream with grated horseradish + salt and pepper and maybe even a few drops of lemon juice. If you want your sauce to taste more like horseradish, just add more of it. If you want a hot sauce, you should now that Crême fraîche can be brought to fairly high temperature without breaking, something you can't do with sour cream unless you add starch or use a similar trick.

I have just read an interesting article on this exact topic. You can find it here.

What we call oreilles de criss is quite light and crispy but it does not taste exactly like chicharrones which tastes much lighter probably because of a slightly different cooking method.

This may sound like a strange question but what is your strategy to deal with the smell when making fries? I almost never fry anything because of the lingering smell.