Fugu

Perfect, that's near my house. I am near Centennial Park, bordering Mississauga. Thanks

How long does your oil with beet juice or pepper juice last? Your ube powder suggestion got me really excited! I mean, w-o-w. Thanks a lot. I'm a beginner in the kitchen and my weakest point so far is presentation. I really find it difficult to make my creations appealing. Thanks again! Hope someone can post pics of their infused oil bottles. ← I used to make yellow pepper oil and beet oil once a week and should last longer unless it breaks its emulsified state. Sometime temperature change will cause these oils to separate or break. Herbs infused oils don't have that danger of separating. You might have to work on that Ube since the juice will be full of starch and when heated, it will thicken. It will be easy to emulsify but may need to be thinned out? Bel Air village, around Antel Platinum, has a farmer's market on Saturdays. I've seen fresh tumeric there that's worth infusing, along with some other local herbs and seasonal ingredients.

Thanks Angel.

Flavour wise, you might be using the wrong type of basil ?

A reduction of beet juice works well and so does bell pepper juice. Use a juicer and reduce to a syrup and whisk together with your choice of oil. I use grapeseed oil. Being from Manila, you would be familiar with Ube, juice it or use Ube powder it might work in infused oil for that gaudy purple colour. Pandan leaves might be a good experiment.

Longo's in Etobicoke(GTA) is selling fresh, uncured green olives by the case. Quince are also available there. I see no reason why the other Longo's locations wouldn't have the same produce?

My only advice is to avoid non steroidal anti inflamatory drugs. After years of taking pain meds, these NSAIDs had damaged my kidneys and I am now on dialysis and waiting for a transplant. Take care of yourself!

Back in the early 1980's, I worked under a saucier who roasted flour and then straight from the oven, while still hot, he used a wire strainer to "sift" the roasted flour into his demiglace. A wire whisk was used to stir the Espanole sauce, there were no lumps. This was the first and last time I've encountered this technique but it reminds me of a peanut stew from the Philippines called, Kare kare. It is thickened with roasted and ground rice.

No, I have the smaller nonstick pan. I have one those larger, professional tamagoyaki pans but I have a difficult time rolling the tamago. The smaller tamagoyaki is easier to manage and I would recommend for a beginner like myself.

Try this place. I have the smaller one, easier to roll the tamago.

I like Tête de Moine, looks like little carnations when used with the special shaver/cutter.

Is Hattori going to produce the FH line in Cowry-X, like the prototype tested at Knife Forums? How is Cowry-X different from this mutant VG-10, Hattori FH line ? Great looking Honesuki! I also like the Honesukis from Masahiro and Misono, both looks more like a tanto than a kitchen knife.

This thread makes me drool. I think it's time to have a dim sum breakfast.

Kevin72, Naftal, thanks for responding.

Have you tried House of Spice at Kensington Market ? The link has a listing of the stores there.

Cream coloured with chow mein sauce? As already mentioned, it is probably a slurry thickened stock, similar to a veloute. Some ho fun noodles recipes and some seafood stir frys uses this sauce. A large percentage of Orientals are lactose intolerant, cream sauces are normally not used in Chinese cooking.

Apricot glaze might work? If it is does not have kiwi or pineapple, gelatine might also work?

Thanks for the heads up on the morels, Rgruby. I will try again after this Caribana Parade passes through. If I can't get a better price, I will go through the internet @ $120/454 gams. for dried morels. Thanks Nick Soapdish, I guess I did not do a thorough search. I was chasing the parking meter and I did not go around enough.

Thanks Maaraw, I think I know which boutique, in Ortigas Centre, you are referring to. They had some nice stuff there. They had a pata negra on a slicing table, or was it Serrano ham? I did not take notice of the hoof colour. Thanks again

Nah, not me, I'm a dog person! I'd buy one. I enjoy novelty books.

Recycle vegetable rubberbands to tie lose bags.

Yes, my copy is in English. I purchased the book from an Austrian team member.

Maybe I can help? I was a Chef Garde Manger for 8 years. What category did you sign up for, hors d'oeuvres platters, canapes, pates, terrrines or individual plate presentations? A book written by Superiore Arti Culinarie ETOILE -Sottomarina di Venezia - Italy, tittled "The Great Book Of Buffets" contains mostly pictures from competitions. Rules may have changed from the last time I entered a competition, so you have to read that yourself.

I don't doubt what you've stated but how do I give an acidic wash a piece of skate wing, when the smell comes from within the cartilage hidden by the flesh? ← Ok, I just found an existing thread Both threads mentions and points to decomposition ? Thanks

I don't doubt what you've stated but how do I give an acidic wash a piece of skate wing, when the smell comes from within the cartilage hidden by the flesh?