[Restoration Hardware is now also a restaurant, and NY Times is not impressed]

I remember the older Restoration Hardware stores. I thought they were a fun place to wander through. I can't believe this place has the same history. 

 

Obviously, this restaurant is selling itself as lifestyle and decor more than food. Encouraging people to take aspects of the restaurant home with them the same way that some hotel brands do - buy the Westin bed, its sheets and mattresses along with the bath toiletries. In this case, I guess you buy the lighting, the sofas, the tables and try to recreate the ambience of the restaurant itself (in all its beige-ness, ha). 

 

Not sure what to think, but here's a link that should be free to read. 

 

I didn't think the menus were necessarily all that awful.

[Winter squash]

On 10/22/2022 at 11:18 PM, liuzhou said:

Can I clarify something? When you guys talk about winter squash, you mean any of the squashes which fruit in winter, yes?

 

Winter squash includes varieties that are usually harvested in the Fall (longer growing season than summer squash) and after curing (hardening the shell), will keep into the winter. Summer squash won't keep that way and needs to be eaten relatively soon after harvest. Winter squashes are keepers - can be eaten several months after harvest. 

[If you don't prick holes in a potato before baking...]

22 hours ago, Katie Meadow said:

I don't bake russets, but once a year I stab the living daylights out of a bunch of yams. It's my way of coming to terms with the fact that only about three people out of a crowded tableful even eat them. One of those three is my husband, who would consider it a crime if they didn't make an appearance.

 

Do you get real yams in SF area? We used to see sweet potatoes wrongly labeled as yams, but I think now they are a little more careful/accurate about it. I think we used to get both at times, but now I mostly just see sweet potatoes. Which is fine with me, because I love them! But when I cook them after several stabs, the liquid from them tends to run all over and sometimes I just wrap them in foil, to keep things a bit tidier. Do yams behave the same way? 

[If you don't prick holes in a potato before baking...]

2 hours ago, SusieQ said:

I do what my Mom did, which is to wrap the potatoes in foil. I suppose that makes a baked potato that would be frowned upon by you potato-prickers. 😆

 

I do both. I stab them and then I smother them in foil. I want to make sure they're dead before I bake them, maybe?  😄

[Batch cooking: one large batch, many small meals. Share your ideas!]

6 hours ago, Darienne said:

And check our Canadian Tire for those meal prep containers (thanks Faux Pas).

 

Check around a bit and check sales. I bought mine on sale as regular price seemed a bit high to me. 

[Rum 'n' raisin ice cream recipe?]

David Lebovitz just had a blog post about Rum Raisin Ice Cream. Also includes a recipe. 

 

https://davidlebovitz.substack.com/p/rum-raisin-ice-cream

 

[Winter squash]

 

We got a couple of Mashed Potato squash in our CSA box not too long ago. First time I've run across that variety. 

 

https://olivejude.com/mashed-potato-squash/

 

https://cookfasteatwell.com/how-to-cook-mashed-potato-squash/

[The Kitchen Recycling and Reuse Discussion]

20 hours ago, Smithy said:

 

I do. We use, and reuse, and keep reusing our plastic containers until they fall apart. We wash them thoroughly between uses, of course. I think a reasonable test would be to wash the containers, allow them to dry, then see whether they (a) keep a greasy feel, (b) hold an odor or pass along an off-taste to other contents, or (c) *shudder* grow mold. I've never seen any of those things happen.

 

My biggest objection to sous vide and similar boil-in-bag packaging is the waste. I wash and reuse sturdy freezer bags (Ziplock, Glad, etc.) unless they're noticeably grubby with fat deposits or food stains. Such reuse is more difficult to do with vacuum-sealer bags, because they have to be cut open. Our area is beginning to have plastic-bag recycling, but it still isn't easy to find.

 

Maybe I have it wrong, but aren't there health concerns with reusing many plastics beyond a certain point? Don't they start to break down before we visibly see the deterioration? I was concerned that the repeated freezing-then-heating cycles would speed up this process. These containers are supposed to be BPA free, but there are other chemicals also and not sure I would like to rely on them for an extended period of time. Short term, I wasn't too worried. 

 

I hate unnecessary waste also, so try to use my glass storage containers more often than other things. 

 

Here's an example of concerns over plastics and food storage. Lots more out there and I'm sure most folks here are familiar with the basics. Am I worrying too much? 

https://www.theguardian.com/us-news/2020/feb/18/are-plastic-containers-safe-to-use-food-experts

[Chinese Fruit Wine (non-grape)]

11 hours ago, liuzhou said:

Over half the grapefruit (Citrus × paradisi) produced world-wide is cultivated here in China and a small amount of that is made into grapefruit wine. The wine is low in alcohol at 8% ABV and retains the sweet but tart, even bitter nature of the fruit.

 

This one really sounds quite good. 

[Chinese Fruit Wine (non-grape)]

14 minutes ago, liuzhou said:

Yes, we get plum and lychee wine (The Japanese got most of their good ideas from China! 😃)

 

Wealso get peach, strawberry, grapefruit, hawthorn, passion fruit and blueberry among others.

 

And how are they? Do you like them? How do you use them? 

[Batch cooking: one large batch, many small meals. Share your ideas!]

Figured out where I bought them - at Canadian Tire store here in BC. I imagine the same or similar are available in other areas. If you do a search on Amazon for "Meal Prep Containers" you'll see some for 2 or 3-compartment ones. 

 

These are the ones I had, I think. 

 

[Batch cooking: one large batch, many small meals. Share your ideas!]

14 minutes ago, TdeV said:

I'm interested to know how your meals are packaged. For instance, the spicy chicken with Spanish rice and beans - all parts in one container or several containers?

 

I found some plastic containers that had three different sections in them that were reusable. I can't remember where I got them. They were perfect for the chicken/rice/beans and for any protein/starch/veggie combo that would freeze well. Here's a photo I just found (I see I called it Mexican Chicken). Although they were said to be reusable, I didn't really test that much. They stayed in good shape after freezing and microwave heating, so I think they could probably be used a few times. But I don't know, would people here feel safe re-using plastic many times? Maybe I'm paranoid. At the same time, I felt bad putting them into recycling after only one use! But this was a limited-time situation for us, not sure what I would use if I wanted to do the same thing again. I'd also love to know what other people use! 

 

[Chinese Fruit Wine (non-grape)]

13 hours ago, liuzhou said:

Mulberry wine is low in alcohol (12% or less by vol) and sweet. Too sweet for my taste, but it is marketed as a 'ladies 'wine', whatever that  means.

 

And that's my problem with fruit wines in general. They mostly seem to require considerable sugar and taste too sweet. Though I had a friend who used to make cherry wine from his trees and it was amazingly good and not too sweet. Not sure how he accomplised that. Locally, we have commercial production of strawberry (sparkling), blueberry and blackberry wines. Not bad if you pair them correctly but probably wouldn't want to drink much. 

 

What about plum or lychee wines? Are they common there? Or is that more Japanese? 

[Batch cooking: one large batch, many small meals. Share your ideas!]

10 hours ago, liamsaunt said:

 I'll be watching this thread for new ideas,

 

I made up some frozen meals for us when our kitchen was gutted along with other ongoing renos. You've already mentioned some but I also did a made-up spicy chicken dish (boneless, skinless thighs with onions, garlic, sweet and hot peppers and some heirloom Chimayo chile) along with Spanish rice and some beans. Both my husband and I really enjoyed that one. I thought about chicken cacciatore but didn't get around to it. Did some butter chicken and basmati rice with peas. Cottage pie. Meatloaf. 

 

That mustard-glazed pork tenderloin sounds good. I was also thinking of a honey-garlic glaze/sauce for pork tenderloin. 

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

23 minutes ago, Kerry Beal said:

$14.01 at Book Outlet in St Catherines. 

 

They have Deep Run Roots for a good price as well.

 

That's a great site! Thx!  🙂

 

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

3 hours ago, Anna N said:

Perhaps because I have Prime?

edited to add:

No that is not it. I am not even signed in. 

 

I have Prime also, Anna. Not sure about pricing on Amazon. It seems to vary from hour to hour at times. Bizarre. 

 

I'm still quite happy to get the book though. I find lately I really like hard copies of cookbooks even though most other books I prefer to read digitally! 

 

Edited to add: My link was to Amazon Canada but it seems to redirect to Amazon US. Not sure I understand that, either. Something to do with the way eGullet redirects it? 

 

Edited again to add: I added a Canadian link. Of course the eG link goes to Amazon US, that only makes sense. What was I thinking?  🙂

 

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

The hardcover version of this book is currently marked down to $15.97 on Amazon Canada and $15.79 on Amazon US (eG-friendly Amazon.com link). The Kindle version is more expensive ($19.99 in Canada)! For folks like me who sometimes prefer a hardcopy book, this is a deal. I just ordered one. 

 

Edited to add: Of course the eG Amazon link always goes to US, what was I thinking? Have corrrected it so there is also an Amazon Canada link. 🙂

 

[Shaoxing Wine]

12 hours ago, liuzhou said:

Your jade coloured jar is typical of nu'erhong style. Does it give the age anywhere? It is made by my favourite Shaoxing supplier (all nu'erhong is), Gu Yue Long Shan.

 

yes, they say it is aged 5 years. 

[Pomegranates]

16 hours ago, liuzhou said:

I  am "suffering" from a surplus of beautiful fresh pomegranates. Looking for suggestions other than just eating the things as they come.

 

I like them a lot in salads and use the juice to make a vinaigrette also. I also love the arils with plain yogurt or vanilla ice cream. 

 

I think juicing is great for keeping, but it can be a pain. I tried using a blender but the juice never came out quite as clear as I wanted. So I reverted to pressing the arils with a spoon in a sieve over a bowl. Not the best method if you have several to do! 

 

12 hours ago, lemniscate said:

Juice them.  I've bought a Turkish lever juicer made for large poms.   Upper body workout.

 

@lemniscate's juicer is probably the best type for juicing large numbers. 

[What Are You Preserving, and How Are You Doing It? (2016–)]

1 hour ago, Smithy said:

It turns out that two of the salsa jars didn't seal properly. I know I could have reprocessed them and maybe gotten them to seal, but I've simply put them in the refrigerator instead. We'll go through them quickly enough that I'm not worried about their going off.

 

That leads me to a question, however: with all the acid (vinegar) and the canning salt in this stuff, is there really a need to worry about it developing pathogens if it stays out of the refrigerator?

 

All I can tell you is that I have had commercial brands that got lost at the back of the fridge and developed mold. They had been opened, though. But if your jars aren't properly sealed then they are, in a way, already open, right?   🙂

 

I haven't canned my own salsa for several years, but didn't have any problems with unsealed jars or else I would have refrigerated them. 

[Shaoxing Wine]

Here are the other two offerings at the government stores. I should check one of the speciality private stores also when I am over that way. 

 

This one (Tapaijiu) is not inexpensive! ($167 Cdn) The store description says "Amber coloured, this traditional shaoxing rice wine (huadiao) has been stored in a ceramic jar and aged for 20 years. It has an aromatic and pleasantly nutty taste." It looks like it is still "Pagoda Brand".  I find it difficult to see the characters at the bottom of the box, not sure if @liuzhoucan? 

 

 

And this one, 5 year old. SHAOXING NUERHONG BREWING 

 

[Shaoxing Wine]

Here's the one I bought recently at the provincial liquor store. Can you tell me anything about it? This one is supposed to be 8 years aged, they also have 5 and 20. 

[Dinner 2022]

48 minutes ago, Okanagancook said:

Sorry, was referring to the high cost of a fresh turkey nowadays. 🤣

I got your meaning right away! Surprised that we didn't see the usual T-Day turkey deals. I like to get fresh also, paid more this year than prior years. 

[Dinner 2022]

 

Happy (Canadian) Thanksgiving to all current, former, honorary, temporary, part-time and/or wanna-be Canucks!  🙂

 

Having a Negroni (ha, thinking of you, @Kerry Beal) before serving leftover turkey and sides, since we roasted the bird and did the first iteration last night. Broke the carcass down and it's in the Instant Pot for stock, some meat in the freezer for future soup and we'll eat turkey for lunch and dinner for a couple more days. Though not perfect, there are many things to be thankful for this year. Cheers. 

 

[TDG: Desperate Measures: Roasted Broccoli]

I used to love making variations on Moosewood Restaurant's roasted veggies. I haven't made any of these for years but this thread reminded me of them and I need to try them again. 

 

One of their cookbooks has three versions of roasted veggies, tossed with a dressing before roasting - Italian, Cantonese or Caribbean. The recipe and instructions are here. It was a good starting point for me!