Panaderia Canadiense
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Posts posted by Panaderia Canadiense
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Fired up the charcoal grill for the first of the season! All veg, all the way.... the real standouts were the romaine hearts with a drizzle of olive oil, the Belgian endive, and the mushrooms soaked in black vinegar with a little hit of liquid Maggi. I’m still reeling a bit from the idea that lettuce stole the show out from under roasted sweet corn.
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I’ve been in search of the perfect deli sandwich for the past month or so. I think I found it on Friday! The perfect blend of hot pastrami, sauerkraut, and hot mustard on toasted fresh rye. Epic pickle as well.
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Lazy bastard risotto!
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On 4/28/2021 at 8:06 AM, rotuts said:
were you able to taste those steaks ?
Happily, my senses of taste and smell returned, more or less intact, around mid April. I would never have paid that much for a steak I didn’t think I’d be able to taste!
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A seat-of-the-pants, holy-crap-it’s-already-8?!? what’s-in-the-fridge meal. I give you...
i can’t believe it’s not chicken carbonara! Made with chicken, maple smoked bacon, coffee cream, mushrooms, Vidalia onions sweated in cultured butter, and aaaalll the wrong spices.
It definitely was not carbonara, but it was glorious.
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13 hours ago, Anna N said:
I am going to assume you mean something like pink Himalayan salt? Pink salt, as I understand it, is used for curing meat and not something that you would use just to season it.
Derp. Yes, pink Himalayan salt, which I keep in the cupboard for finishing, is what I used. Not nitrates. I’d completely forgotten the common name for curing salts!
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2 hours ago, rotuts said:
why th pink salt ?
It was all I had in the house that wasn’t fast-flowing iodized all-purpose? 😆 I realised way too late to get to an open grocery that I was out of the coarse sea salt I usually reach for. Although the pink did bring out the natural beauty of the meat a bit better than the usual sea salt, so I consider it a win.
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I had some truly obscene steaks gifted to me.... 2-week aged strip loins from the Boucherie Chantecler (yo, Toronto peeps... that place is your *whole paycheque* but it’s so worth it)
I rubbed them with fresh cracked pepper and pink salt, then gave them about 2 minutes a side in a screaming hot cast iron. The final dish had mixed wild mushrooms and portobello fried in the beef fat with a bit of butter, Spanish onions, and a red wine finish. On the side were oven-fried potatoes done in a mix of bacon drippings and olive oil, and a spring green salad.
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Gluten-free cinnamon swirl with pralined pecans!
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I didn’t realize how much I missed this place!!! Please accept my completely obscene miso soup from yesterday’s dinner.
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It does look like we're going to be calm right up until DÍa de los Difuntos - the largest workers' union has a national strike called for 30 October. However, on the upside, it won't interfere with the 5th annual International Festival and Competition of Guaguas de Pan, which I'm part of again this year. Last year (my first entry) I placed Bronze in a field of 50 bakeries, and I'm hoping that I can hit Silver or Gold this year.
On 10/14/2019 at 1:40 PM, Nancy in Pátzcuaro said:Well, at least it's a start. Ideally everyone will negotiate in good faith and perhaps a problem that has existed since the Spanish arrived can at least start to be resolved. Or is that too much to ask right now, given that there are centuries of mistrust and abuse to overcome?
Nancy in Pátzcuaro
Ummm... It's complicated. The truce is shaky to begin with, and there's no way that the government is going to be able to address hundreds of years of human rights abuses in one set of negotiations. It will hopefully be a start, but the way that the government is trying to cover up the human rights issues even during the uprising (which are serious enough to have prompted the ICC to send investigators for crimes against humanity) isn't a very promising opening move. Everybody is following the situation very closely, and I find myself happy that I've got stock laid in because I truly don't see it remaining peaceful until New Year's.
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2 hours ago, Nancy in Pátzcuaro said:
I understand from NPR this morning that the standoff has been resolved. The president capitulated and restored the gas subsidy. Is this correct? If so, everyone must be breathing a big sigh of relief. Having been in Ecuador in the past when the indigenous were blockading roads, I can understand the feeling of insecurity and apprehension. Combining that with food shortages means everyone has been very tense.
Nancy in Pátzcuaro
That's a bit misleading, actually - what's happened is that the Government has agreed to strike Decree 883, which contained not only the gas subsidies that the North American media fixated on, but also the other austerity conditions including cuts to temporary contract workers' salaries (these people are overwhelmingly indigenous), the opening of native lands to mining and gas concession, and a host of other measures that disproportionally hit the most impoverished sectors of the country.
The striking of Decree 883 is only the opening of peace talks: it was the basic condition demanded by CONAIE (the indigenous federations) to come to the table. Roads are now partially opened in some areas of the country, although my own city remains largely isolated, but it's still a huge sigh of relief.
However, the indigenous leaders have signalled that this is still only the first step - it's not over until everything has been hashed out, and a new deal can be hammered out that doesn't put the majority of the burden of austerity on the backs of those least able to support it.
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This thread really makes me appreciate how blessed I am - my first thought, until I noted your locations, was "why don't you just go down to the farms and buy your green beans direct? Time it right and you can get whole cherries."
Eugene, I have no idea how or if they're sold in North America, but I'd like to put in a good word for Ecuador's Highland arabicas from Cariamanga, Gonzanamá, Intag, and Vilcabamba. These sectors routinely win gold in both national and international competitions.
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3 hours ago, gfweb said:
So what will end the problems?
Historically, this kind of thing ends in one of two ways: dialogue or deposement.
3 hours ago, Allura said:Are pets popular? I know it varies widely, from pampered pooches to barn cats that catch their own.
Dogs are immensely popular, cats less so. I have two cats and a dog, and I stocked up on food for them before I ever thought about how the shortages might affect me.
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2 hours ago, Smithy said:
Do you have an electric appliance that your wind generator can drive?
The loss of jobs as well as food must be wearing for people too. This is quite a saga. Thanks for providing a firsthand account.
I kept intending to get a countertop element, but the shops all closed before I managed to.
I do have a Crockpot and a rice cooker, and I have a half-barrel charcoal grill and about 50lbs of charcoal layed in; this grill also works with wood.
Job loss is something that is starting to loom - small employers are going bankrupt trying to pay their employees, and small businesses are mostly shuttered. A 3pm curfew with full military presence has just been ordered in Quito.
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It's day 10 of the protests; formal covered markets and plazas in Ambato have been closed for about five days now. Informal markets are starting to spring up in local parks - this one, which is about four blocks from my house, is selling rice, pasta, grains, button chorizo sausage (an Ambato specialty), eggs, and, for the first time in a week in the city, fresh milk.
The milk sellers told me that they paid the protestors at the roadblocks in milk to be allowed into the city, but will gladly do it daily to avoid wasting their product and losing money. The milk line had close to 150 people in it today.
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Dinner tonight was a simple stovetop spaghetti - cooking isn't a challenge only because of ingredient restrictions: there's no LPG left in the city, so the tank I have has to last as long as possible. This means that I'm cooking meals that use the smallest possible amount of gas - as a consequence I'm trying to avoid my oven as much as possible.
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Hipermarket wasn't much better. The interesting thing about this, is that my local corner stores are actually in a better position than the big corporate shops. They've got small, independent supply lines, and keep a greater variety of fresh produce on the shelves.
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Today was another day to head out in search of provisions - I got to both major grocery stores.
I hadn't been to Megamaxi in over a week; last time I was there, it looked like a normal grocery store. Today, it was alarmingly empty. Fresh produce, milk, grains, sugar, flour, toilet paper, water, potato chips, meats of all kinds, seafood, dog food, and bread are all distant memories. The store looks like the lead up to a hurricane.
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The stress of this kind of situation has a way of killing the appetite, so we made the best of the situation of too many ripe avocados and had chips and guacamole rather than a full dinner.
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One of the weirdest parts of this shortage is what has become scarce after week one. That dairy and meat products would disappear was expected, but carrots are also gone.
Thinking about it, though, it's not so surprising - carrots come into the city from the páramos of Bolivar province, which are on the other side of five roadblocks.
My local grocery is starting to look sparse... But the owner has a small farm inside the roadblocks so they're slowly reprovisioning the fresh shelves.
And my local corner stores are starting to thin out as well. At Belen's, there's no milk or cheese but she still has vegetables and most non-perishable goods.
Carmita has milk, though - and not for the reason one might expect. She says that yesterday she went across the river into the rich neighbourhoods and bought most of the stock out of their corner stores!
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And last night was my guest's birthday! She's celiac, so we baked her a corn and quinua shortcake - with plenty of strawberries and whipped cream, of course!
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8 hours ago, JoNorvelleWalker said:
What happens to your freezer when someone turns off the electricity?
I bring my backup generator online. It's Eolic; I don't need to worry about fuel for it that way.
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I have a big ol' bag of goat in the freezer!!! It's destined for an encocão.
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Dinner 2021
in Cooking
Posted
I do a light drizzle of olive oil, a squeeze of lemon or lime, and a bit of salt.