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herb and cheese bagel with cream cheese and a coffee with st remy creme.

shane -great looking pizza.. hope chris is doing ok. ScottyBoy- Do you bring your meat/protein up to room temp before putting on the smoker? If you do , that might be reducing your smoke ring. Cold meat will develop a better smoke ring, if you are going for that look. Here is a good link that explains the whys and wherefor's . Most competition BBQ teams use this to their advantage although it does add time to the cook to bring up to final temperature. http://www.genuineideas.com/ArticlesIndex/smokeParticles.html

MMM love that pic of schwartz's .. Makes me want a mediumfat with a plate of half sours and a black cherry soda.

If you do go up the 401 it is always fun to stop at the BIG APPLE in colborne ,ontario. It is an easy stop as you can see the giant red apple from the highway. Always fun to see how much higher the pie count has risen since your last visit. They keep a large running total sign inside the restuarant /store. The pies are decent , and it is a fun rest stop.

I have noticed this in many bottle conditioned beers . I am not sure if your Gagfel Kölsch is bottle conditioned though.

+1 for jean talon market. My wife and I consider it a must for our next visit. Les Chocolats de Chloe It isn't far from au pied de cochon.. excellent chocolates the last time we visited which was over 5 yrs ago though before it moved closer to Au pied. the counter staff here was the only place in Montreal where I experenced what I term a bit of Quebecois freezeout, but the chocolates were so good it didn't bother me at all. I still dream about Bluecheese chocolates I bought there. I havn't been to Joe Beef but it is on my must visit list the next time we get to montreal. In the forward of their book, David Chang says it is his favourite restaurant in the world. If you end up out at the botanical Gardens or olympic stadiums or biosphere , I would highly recommend a minor detour to M Sur Masson . Small bistro in what is essentially a micro village atmosphere on Rue Masson. Great food , take your time and enjoy . Wait staff didn't have a lot of english when we were there but were very welcoming and helpful . great cheese course . very reasonable for excellent quality. If you are down in the old port and looking for a fast meal and a drink for lunch check out Les 3 Brasseurs. I would recommend the Flammekueche ( smoked meat one is killer btw) and the sampler tray of their micro brew (onsite) beers. Wow this is making me want to go to Montreal now. lol

I have been interested in this for awhile now but havn't tried any experiments with it. This is something of a weird question, but after reading the ingredients on a jar of cheez whiz and seeing sodium alginate, I have been wondering if it would sphere just dropped straight into the calcium bath.

Shane - Those chicken wings look awesome. That multi-level rack is very cool. I know for a fact how good the homemade sausage is. patrickamory- I had never heard of khoresh before now , but that picture is making me drool. Great looking meal overall actually My wife and I had beef short ribs, grilled garlic scapes, mixed greens salad with a greek flair last night. The garlic scapes were dressed with evoo , lemon juice,s&p . they are a bit chewy, think slightly stale licorice , but oh so good done this way.Romesco sauce is great for them too.

I think it is a difference in execution rather than any knock against the technique. I like a bit of colour on the bottom of my whites but if you want the soft pure white just cook them at a lower temp before adding the the yolk on top.

A large coffee and two fresh baked buttertarts. Not the most nutritious breakfast but oh sooo good. Besides the buttertarts had raisins so that counts as fruit right??? Kim Shook= I am with you on the no unset eggwhite front. I picked up a trick a few years ago that was mostly for presentation but works to make sure my eggs are set for sunnyside up. It is a tiny bit fiddly but well worth it for me. Just separate your eggs , pour the white into the pan and let it set up 3/4s of the way and then gently put the yolk on top. You have to take care to keep it centered for 7 or 8 seconds til it sticks or it wants to slide off. I tend to turn down the heat and cover it at this point as it won't get that white film on top that generally comes when you cover an unflipped egg.

It is amazingly easy to make actually. It takes 5 or 6 days but most of that is brining and drying out time. actual hands on time was less than 30 mins. I followed this recipe out of the The Art of Living According to Joe Beef. http://www.epicurious.com/recipes/food/printerfriendly/Peameal-Bacon-368929

homemade peameal bacon , 6yr old white cheddar& toms on toasted fresh italian bread

With most mango's I do what most have described here. Sharp knife ,cut cheeks and fingers off the pit, and then just chew anything left on the pit as a treat. I don't normally do the crosshatch and turn inside out and scoop with a spoon jazz though.. I just cut the cheeks into strips resembling the fingers, slash down just to the skin on all strips and fingers, then using the blade of the knife pressed firmly to the cutting board, fillet/skin the strips&fingers like a piece of fish. This is truely low waste, because if you have a sharp semiflexible knife , you can take the skin off without any visible flesh left on it. If you really want speed you can do more than one strip or finger at a time , scoring and skinning. I do wash all type pretty well though before handling. I am susceptible to whatever it is in mango sap that can lead to a rash. It isn't a bad rash , just a bit of redness and slight tingling burn but enough to get me to wash the outer skin well with a soft bristle brush, and a dab of liquid dish detergent ,then rinsing before cutting into it.

@MrHolloway- Awesome looking bark on that Shane. .. I did Carolina style plulled pork . Just salt ,pepper on the pork and a thin north Carolina vinegar sauce. I planned to bring you in a sample but hopefully you aren't porked out. Do I sense a BBQ exchange at work tonight? lol

pancakes,muffins, some cakes and savoury breads are considered quick breads in reference to the technique used not whether they are sweet or not. chemically leavened and mostly use the muffin method . ==> Wet and dry combined separately then the wet poured over the dry. Considering the amount of sugar in that recipe I would call it a cake.

Rotus. it is funny you should mention Tri-tip. When I saw the piece steak on a fork picture on the OP link , I immediately thought, that looks like tri-tip. If you weren't worried about trim waste , it would be very possible to trim out a nice looking steak from a tri-tip that looks like the ones on this site. http://vegasstripsteak.com/site

I like the flavour of extra virgin avocado oil on salads or in finishing dishes. A bit of it when making guacamole really bumps up the creaminess factor if you have less than perfect avocados. The less expensive refined avocado oil has less flavour but an extremely high smoke point and is my preferred oil for grilling season. Grilling over the heat of lump charcoal many oils give a faint scortched oil taste to foods where as I find with its higher smoke point , there is a cleaner taste.

yep, that is why I said essentially. I have seen many italian restuarants on Triple D that make it this way , but call it fresh made ricotta. Technically not true, but it can be used just like it, so no harm no foul.

David Ross.. That Halibut Cheek dish looks killer.. I love halibut cheek; combined with morels and pea risotto , I will be dreaming about that dish I am sure.

I was pleasantly surprised at how easy it is to make it homemade as well. Same basic recipe without pressing essentially gives you homemade ricotta. Bonus.

the first time I heard someone refer to pasta fasioi as a soup it completely threw me. What I grew up with and ate at my friends houses was far from soupy , but as with most italian food , I have found out that the regional and even familial variations on this dish are extensive. Anywhere from a thin soup to a dish that is basically pasta with a starchy bean filled sauce(similar to what I grew up with) . To be honest I was never that fond of it, I found it stodgy, but the thinner soup consitency has brought me around. I would add the parm rind for sure and I would suggest adding a sprig of fresh thyme instead of the dried in the D&D recipe. I love thyme and beans though so I am biased.

My wife makes this triple berry white chocolate cake every summer when the strawberries, blueberries and raspberries are in season. She uses Callibeaut white couverture which can get a bit expensive since the recipe calls for a pound and a half of it and that doesn't include the shavings of white chocolate she coats it with after it is iced, about another half pound at least. Picture of one she made a couple summers ago.

Niagara Gold cheese is made by The Upper Canada cheese company near niagara falls. They source the milk from a guernsey herd of a local farm. It is made in the style of Oka , which as Darienne has described is a pretty pungent, washed rind cheese from Quebec. My wife used a recipe from the cookbook, Niagara Cooks, which basically focuses on seasonal farm to table with ingredients sourced from the Niagara region. I managed to find a website that featured the recipe for the flans Here

My wife made some carmelized onion , cheese flans on the weekend that were quite tasty. She used niagara Gold cheese but regular Oka would work just as well I think, and not be nearly as expensive.

I have been hooked on Hoecakes for the past few years. I like the individual ones , and I make them with Indian Head white stoneground cornmeal. This has a relatively fine grind and I love the taste. I will sub in some of it into the overnight fermented waffle recipe I use occasionally for a nice change.