Ashen
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Posts posted by Ashen
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Eddoes possibly
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5 hours ago, ProfessionalHobbit said:
Caesar's salad.
Polpette al sugo.
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.
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On 31/08/2016 at 1:55 PM, ElsieD said:
Lunch today was very good. They had a cod special and the menu listed one of my favourite things and something you see rarely to never on restaurant menus in Canada and that is flammekuchen. I was vacillating between the two then noticed the flammekuchen served two. I ordered the cod and was very happy with it. Beautifully cooked, nice big flakes of moist fish served with a red pepper sauce. It came with rice and a condiment topping of sorts which, when I asked, was told it was a shallots, tomato, white wine and cumin sauce. It was really good and livened up the rice which was a plain white one. John had the pizza and the toppings were hot and sweet peppers, ham, hot chorizo, shitaki mushrooms, and mozzarella cheese, They had cruet of spicy oil on the table which he also put on the pizza. It had a very thin crust and was baked in a gas fired pizza oven. We did not have dessert but visited a patisserie where we bought a couple of delicious looking things for later. The ferry is about to take off which is when I loose my Internet so will post the pictures and try to send before we leave. The connection is not particularly strong.
Once again I had poked into my fish and rice before remembering to take a picture. The menu is a list today's specials.
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.
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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.
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20 hours ago, rotuts said:
how wonderful !
sometimes antennae like that send weather info.
I sued to Fly Fish, I used to tie my own Flies , etc my repertoire was fairly limited and would not have gotten any awards
at the Annual Fly-Tie-Awards FishFry. none the less ;
that looks like a mighty fine Stream for an early AM Fishing. Just before the sun comes up .
what you catch you might even be able to eat ! w/o the Nucular Glow.
always nice to have a Dinner down the road 45 min or > away for a nice full plate breakfast too !
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
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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.
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14 hours ago, Okanagancook said:
Oh, thank goodness I am not the only one!
anyone else?
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.
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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
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we do have minimum #yolkporn standards here.
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new life to leftovers with a poached egg , fresh wiri wiri minced on top.
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3 hours ago, kayb said:
But I must quarrel with you, as a Southerner who loves her grits -- it's CHEESE grits -- never CHEESY. As Mitt Romney found out during the most recent Presidential campaign.
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.
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6 hours ago, sartoric said:
I'd like to know what the "smothering" consists of, anyone ? Looks delicious.
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.
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Smothered pork chops and cheesy grits.
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avocado and poached egg on millet. with oolong tea.
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served with steamed yellow and green beans and baked yukon gold pots.
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On 18/07/2016 at 6:29 PM, Okanagancook said:
Peach Habenaro BBq? I have some extra peaches and was thinking of making some kind of bbq sauce/gaze with it. Do you have a recipe for your?
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.
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1 hour ago, Okanagancook said:
Peach Habenaro BBq? I have some extra peaches and was thinking of making some kind of bbq sauce/gaze with it. Do you have a recipe for your?
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.
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maple smoked boneless Thighs. brushed some with a peach habanero bbq at the end and served with ceasar salad.
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5 hours ago, rotuts said:
when I was little, my parents BBQ's porterhouse steaks on a back yard grill, eating outside etc.
I gave away the filet part to my mother, it was much too mushy for me. actually i traded it for a similar hunk of the NYStip part from her.
thus i became a Gourmand-in-self-training,
" Your eyes are bigger than your stomach " my mother sometimes would say.
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.
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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.
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Bacon and tomato sandwich ... home-cured peppered Reaper bacon.
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" Ramen burgers are so 3 years ago" " Is your avocado oil first cold pressed organic?"
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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.
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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.
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Dinner 2016 (Part 8)
in Cooking
Posted
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.