Hank Kingsley

The things I found most useful out of MC were the tables for things like frying batters and pickles etc. where you would move down the table for the different types of batter/pickle and then across the table for the ingredients for a particular batter/pickle. I use these tables alot! This would have worked really well for things like the different pestos as well as the infused fats and oils. ... maybe risottos as well? ... but I'm biased, I do love a good table What page is that on?

Could you post a picture of the bookplate?

Thanks for the response. How do you calculate the exact amount of salt, sugar and cure you need?

Yes I am.

Does MCAH contain any information about the brining technique? I heard Nathan talk about sub-threshold brining and found it really interesting but couldn't find any information about it.

I personally enjoy burgers that are made of skirt and oxtail and cooked medium rare animal style in a hot pan.

I'm partial to two locations that I'll mention here. Often the problem with brisket and pulled pork sandwiches is a lack of consistency but after plenty of both I can recommend <a href="http://blackcamel.ca/about.htm">The Black Camel</a>. I also like <a href="http://kenzoramen.ca">Kenzo Ramen</a>. The tonkotsu ramen is my heavy dose of pork. Both aren't expensive and offer good high quality food.

I have a Marcato Atlas. Bought it on a recommendation from the Frankies Spuntino cookbook. It's been working well for me and wasn't too expensive either. Seems to be different kinds of attachments that come packaged with it. It helps to have a second person to hold the dough or grab the pasta out so it doesn't stick together.

I live in the south end and find the Barrington Superstore to be awful. I've repeatedly been to the Clearwater and Fishermans Market and find both to be disappointing. The Fish Shop at the Halifax Farmers Market is fine but I think fish should be cut to order and served on ice. Peter, where can we get really good fish? And where do you think has the best fish and chips?

Salt in coffee has been a revelation to me. Any time I'm using it more as a 'tool' than as a delicious indulgence I will always salt it. It tends to take the awful burnt taste off of Starbucks and Tim Hortons. I've found its best added while it is brewing rather then after.