Fugu

I use capers in brine and I have no particular brand name preference. I don't rinse the capers at all. If you're not tasting the capers, try the caper berries . The berries are are so huge that you will have a hard time not tasting that thing in a burger, so that is another option. I'll have to try capers that are cured in salt, just some today. There also the classic grenobloise for trout and other fried fish.

Grilled with soya sauce and mirin or just terriyaki style.

I went to a Canada Day Rib Fest this past weekend and most of the pits use all of the above methods. They have cherry wood, charcoal and gas. All the booths had claims of being the best and had trophies and banners to back up their claims. They all tasted the same except for the bbq sauces and dry rubs they are selling. I have a grape vine in my back yard and the cuttings from last year, along with maple and apple branches, are placed in a foil pack and used as a light smoker for quick grilling in my gas bbq.

Just skimmed through the pages and I am not sure if some of these points were already mentioned: You can have the best dressing in the world but if your lettuce is not dried properly, your dressing will be watered down, taste bland, dressing will not adhere to your lettuce and your garnishes will get soggy. Try seasoning your lettuce with salt and pepper before tossing with the dressing. Or you can always overseason your dressing to make up for the lettuce and the garnishes. Emulsified dressings need less acid than a typical none emulsified types of vinaigrettes.

Maybe it's daikon and not horseradish mixed with the mayonnaise?

Thank you Jenc and Kerry Beal, I'll enquire about the courses these schools offer. Distance wise, Humber North campus is ideal but I don't know what courses they offer. Just exploring my options at this time. Thanks again. Gerry

That liquor is most likely Ouzo. My bad, I called the licorice flavour in their Osso Bucco, Sambuca, which is Italian. It probably was also Ouzo, which is Greek in origin. Met the owners, interresting how and where their restaurant started. Thanks

I retired from being an Executive Chef for health reasons. Now, I am about to get a kidney transplant after being sick for more than 3 years. I am not looking forward to going back to cooking or being a chef or cook. I have always wanted to work in pastry and bake shops and I am exploring this new direction. But, I need some upgrading, a good school to learn the baking and pastry trade. I have limited experience in pulled sugar work, gumpaste, silk screen, butter sculptures and veg/fruit carvings. Does anyone have a suggestion as a jumping off point, a school or a place to do apprenticeship where I can learn a lot? I was told a long time ago that because I have some background in pastry and baking, that I can skip the first year of the course being offered at Humber college. I don't know if this still applies? Thanks Edited to add: I need a school somewhere in the GTA. McCalls' cake decorating school is near my house but I am not sure of their reputation in the industry.

My dad is from Pampanga and they have an assortment of buros, like dalag and baboy. Funny thing, I just started a jar of pork buro. Once fermented, it is sauteed and served like a condiment with poached vegetables like eggplant and zucchini (aioli substitute..hehehe) or just with plain rice. But this dish is one of many dishes that is served at family gatherings. My preserve (sour like pickles) should be ready in a little over a week outside the fridge. To avoid the buro turning funky, use newly cooked rice but cool it down first, instead of the usual hot rice mixed with the fish or pork. I came in here to look for paksiw or pata tim recipes...

I think that's what I saw at Nella's. It wasn't cheap though as I recall. ← Someone told me that she saw some drop in and portable induction stoves in Barrie and the portable single burner goes for $700-$800. Thanks for the heads up at Canadian Tire. Nella's in Mississauga is near by my place, I'll have a look see there as well.

Does anyone know of a place to buy magnetic induction burner? Not the cooktop, just a single burner type. I saw a store somehwere online but lost the link and I am unable to back track to the site. It says that it is around Weston Rd. near Eglington but I can't locate the address for my GPS to plot the destination. Got any addresses I can check out? Thanks.

The recipe looks more like an achar or Indian pickle rather than a chutney. Green papaya is also good for this particular recipe.

We had a melon plantation a long time ago and I remember eating baby watermelons cooked like ratatouille or a vegetable stew. I think the baby watermelons were harvested to allow the selected few to get to be market size faster, before the monsoons? Maybe the rind can be cooked in the same manner?

Just throw it in burger mix whole, as much as you want without making it the dominant flavor. It is supposed to be a surprise flavour packet when you bite into one.

In Hong Kong, conpoy with slight inperfections and smaller sizes are just graded and priced differently. Most of the higher grade stuff goes to high end restaurants and rich folks. I doubt that it makes much of a difference. This is what I came up with using XO sauce. Shrimps sauteed with garlic, green onions, ginger, a touch of soya sauce and XO sauce. Served with rice.

I prefer fiddleheads that we used to get when I was growing up in Philippines. They are much smaller and more tender than the North American variety. We served them with fresh water snails from mountain streams. Also a seasonal treat for us.

I used to make burger patties with capers inside. We garnished seafood tartare with fried capers. Adds that crunch texture.

Taro leaves simmered in coconut milk, ginger garlic and onions and flavored with dried, salted fish. Served with a bowl of steaming rice, wow. It's like mixing brandade de morue and creamed spinach, with ginger.

Aside from Canadian Tire, other sporting goods stores in the GTA carry those Bradley pucks. Bass pro Shop in Vaughn also have a lot in stock as well as all the Le Baron stores.

If I am unable to source out the aji amarillo locally, I'll just wing it. I'll try habanero first or perhaps a mixture of other sweet pepper. I'll try removing the seeds and membranes and soaking the habanero in milk to lower the heat a little.

During one of my grocery walks I found aji panca, one of the main ingredients of anitcucho marinade, but there was no aji amarillo. Could anyone tell me a reasonable substitute for this pepper's specific flavour profile, with little change to the taste of authentic anticucho? I also found some rocoto paste, would this do? Thanks

another one of my posting faux pas. there is no need for the apology.

There is also this part of my post, where you took that quote from. So, clearly, I am consistent in my method and not being lazy. I still use melted butter when there is none left for service.

Lazy? Far from it, this is the method that was taught my school. Granted, this school is not a CIA or a Johnson And Wales but would you call Alain Ducasse and Michel Roux, who uses clarified butter and goes through the process of even strainning the solids out, lazy? This method gives you a product that is a blank canvas to work with, in essence, a classic mother sauce.

I would like to see better neigbourhood, weekend farmer's market. Celebrating the season's abundance.The last few farmer's market I've gone to are riddled wth spots run by people who typically just buys produce from the food terminal and sells it under the pretence of "Ontario grown". Walk to the back of thier truck and piled the boxes would read, product of Mexico, Costa Rica, Product of Panama or product of USA....Disappointing. Yes, with the new street foods laws and our cultural diversity, it will be a very interesting mix of what will soon be available to food fanatics.