Ashen

Try it, you lose that nice browned meat flavour of the sear but it does have a more tender texture when just braised. I personally prefer seared first but meatballs made properly taste great either way.

Eddoes possibly

Just spot on , on those meatballs beef , veal and pork or just beef and pork? if you don't mind my asking , what kind of tomato did you use in that? I am in a perpetual search for good passata.

3 brewers/les 3 brasseurs have spots in kanata and ottawa that serve decent Flammekuche. They are really expanding that franchise, good beer too. My wife and I were so pleased when we saw one in Missisauga earlier this year. We had been to the one in the old port in Montreal on our honeymoon 10 yrs ago.

I like to listen to my Father-in-law tell stories about when he was fishing down there on the old wooden schooners. they would set out a line of small dory boats in the ocean with two men in each so far apart they couldn't see another boat and then the schooner would come back to pick them up later. He said they would often eat soaked hardbread with salt back fat on it. They would melt the salt back over a candle. Hard life for hard times I guess.

they have some interesting rules for Non-residents when it comes to fishing. http://www.env.gov.nl.ca/env/wildlife/hunting/nonres.html " On the Island and south of 52° N in Labrador, non-residents wishing to angle for trout or salmon on any scheduled river or angle for trout beyond 800 meters of a provincial highway are required to use a guide or be accompanied by a direct relative. In Labrador, North of 52°, non-resident trout and salmon anglers must engage the services of an outfitting company or fish at a co-operative camp or be accompanied by a direct relative. When visiting a cooperative camp, non-residents may fish without engaging the services of an outfitter (but must be accompanied by a licenced guide or direct relative) anywhere in the lake or pond the camp is on, or 800 meters above or below the camp, if the camp is on a river. Non-residents may angle in non-scheduled waters unaccompanied and without engaging the services of an outfitter within 800 meters of a Provincial Highway. Non-residents may angle in scheduled waters within 800 meters of a Provincial Highway without engaging the services of an outfitter but must be accompanied by a guide or direct relative." @blue_dolphin- you saw the Brewis, but missed the scrunchions. MMMMM scrunchions

not salad dressing, but the seasoned breadcrumbs you see on top of EliseD's picture of fries. If packed in a bird it would be called stuffing, but if cooked separately in a dish is often called dressing.

I can't even drink their Coffee anymore, I threw the last desperation one I bought there out after two sips. I am not 100 % positive they are doing this but to me it seems like they are roasting darker and overextracting to save money on coffee grounds cost. Over the past 10 yrs or so their quality across the board has dropped remarkably, and they were only ever middle of the road to begin with. McDonald's is my go to drive thru coffee now, in Canada, sorry to say but any coffee I have had from them in the USA sucks worse than Timmies. For decent donuts around here, you are left with a few independant bakeries that still do them and there are still some grocery stores that do them fresh in store every day.

If you get a chance for a feed of halibut cheeks , get in on it. Even better than cod in my opinion, although my wife is crazy for the cod tongues and says I don't know what I am talking about. lol

we do have minimum #yolkporn standards here.

new life to leftovers with a poached egg , fresh wiri wiri minced on top.

No quarrel here , I will just refer to them as Awesome grits from now on. As a polenta lover pretty much from birth , grits have all that comfort food vibe from childhood while being just that something different enough to make them feel special too. I had never had truely well made grits until a couple years ago when a friend shared some Anson mills antebellum coarse grits someone had sent him . I think it was andiesenji that detailed the proper way to cook them when I went searching the forums. I can't get those anymore but a local bulk store started carrying some that are very nice. They have a very strong scent of corn which I find so great about grits as opposed to polenta.

my starting point was this http://www.foodnetwork.com/recipes/food-network-kitchens/smothered-pork-chops-and-grits.html I ended up using full cook grits and doing the whole soak method , switched out to gruyere for the cheese . I am somewhat ocd when it comes to browning onions , so I started with a finely sliced large vidalia that I browned for about 40 mins on low heat with ghee and a pinch of kosher salt. Once I had good colour on it I put aside in a bowl and deglazed with a small amount of cjhicken stock. wiped out pan to brown the chops in ghee. once they were nicely browned pulled them out momentarily while I added a tbsp of flour to the drippings on bottom of the CI pan and basically made a fast roux, I added the onions back in and a cup of homemade chicken broth and a splash of a fairly acidic strawberry wine that is the bottom of a bottle hanging around in fridge that I am using for cooking and about an equal splash of apple cider vinegar. I let it simmer to thicken a bit then added the mostly cooked chops back in to finish in what is basically an onion gravy. I made a few killer sandwiches with that leftover pork and onion sauce/gravy.

Smothered pork chops and cheesy grits.

avocado and poached egg on millet. with oolong tea.

served with steamed yellow and green beans and baked yukon gold pots.

Sorry she wasn't able to find the recipe. There are a few peach habanero sauce recipes on google though, that look like they would be just as nice, if you are still looking to try it.

My wife made it last year and I have asked if she still has the recipe. She has to check her recipes. Will pass it along if she finds it.

maple smoked boneless Thighs. brushed some with a peach habanero bbq at the end and served with ceasar salad.

That is why I like a wing steak,( I think they are called Club steaks in the USA) basically a T bone with little to no fillet side , it is cut from the front of the short loin just back from where it joins the rib primal. Being just after the rib primal, it generally has more marbling than a T-bone or Porterhouse cut from the middle or back end of the shortloin.

Just a little experiment I did while making some bacon. I ran approx equal amounts of Smoke dried Carolina Reaper pods and black peppercorns through a grinder and then coated a piece of bacon cured pork belly and smoked with sugar maple . The end slices were almost as spicy as I wanted but I will try just straight Reaper flake for the next batch I do.

Bacon and tomato sandwich ... home-cured peppered Reaper bacon.

" Ramen burgers are so 3 years ago" " Is your avocado oil first cold pressed organic?"

Did a play on Crepe suzette with waffles. Was nice and bright but would wait until after flaming the grand marnier to add the supremes next time.

I do a similar thing for bread , pizza , assorted baking, usually preheating beyond the temp I want for a fair amount of time them turning down to my desired temp just before putting the item in.