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Everything posted by TicTac

  1. Forget Nutella - If you can get your hands on some "Crema Spalmabile Alle Nocciole - Tonde E Gentili" - do so! Italy's FAR superior offering to Nutella - produced by Baratti & Milano. I split a case of it with family members annually. Good stuff!
  2. We do the exact same thing (with chicken as well!) It amazes me the number of people who throw bones out without making a basic stock. Then again I also save all my veg trimmings for stock too... Oh, and re: the gnawed on bones, we do that as well! After all, they are boiled, and opening up the bones just gets that much more flavour into the soup.
  3. Breakfast! 2017 (Part 2)

    If anything constitutes adventurous eating, it would be tackling that beast of a sandwich!
  4. With 3 kids under 5, we no longer (and thankfully so) brave the elements nor the crowds but rather have an open house for other friends/families with little ones and celebrate the 'new year' around 8:30 or so! But that does not mean us adults cannot enjoy some good eats...over the last 5 years I have evolved to simply want to put out a big spread and let people graze at their leisure (I used to do 5-10 course tasting menus which were very involved and did not allow me much time to relax). This year on the table will be: - Home made smoked mackerel spread - House cured gravlax - 'Pinwheels' (rolled and sliced puff pastry variations) - BlackBird Baking Co Breads - Selection of cheeses including: Reblochon, Tomme De Savoie, Grey Owl, St. Agur & a few mini unpasteurized goat cheeses - Prosciutto di Parma, smoked duck breast - Seared Foie Gras toasts w Cherry gastrique - Hearts of Palm salad - Meyer lemon Ice as a palate cleanser somewhere between all the fat! A few good bottles of wine to accompany and any other items friends bring by.
  5. Hummus

    Shain should chime in here - but I will offer a few thoughts... Try to get your hands on Smoked Dried Chickpeas. We have brought them back a number of times from trips to Israel and they make the ULTIMATE hummus! Besides that, garlic confit instead of raw makes a big difference, as does high quality olive oil. Other than that, I am a bit of a purist; though sometimes I will add some roasted hot peppers to it.
  6. Dinner 2017 (Part 6)

    That's some expensive pasta!
  7. Breakfast! 2017 (Part 2)

    Nothing wrong with that combo! It's the glass of milk that throws me off
  8. Lunch! What'd ya have? (2017)

    @Anna N - after seeing your posts with herring and Akvavit, I ventured to Bayview Village LCBO and picked up a bottle. I asked the vintages rep if she had tried it, which she said she hadn't, but commented it had a 'cult like following'. Mother nature clearly is cooperating as I just left the bottle outside all afternoon and sampled it now, as I prep Latkas for tonight (which I thought it would go well with). I have a high level of respect for anyone who can drink this straight! It is hot! I figured it would be a good cure for this nasty cold/sore throat, and it just might be that! While I will have to try it again on cured taste buds, caraway is quite prevalent with a bit of citrus notes. Curious to see what my taste buds share when I can breath. Very dangerous (but interestingly tasty) stuff!
  9. Popsicles

    Thank you for that detailed response! Very helpful. That's true re: year round ice cream, but much of the world doesn't endure Canadian winters, but it takes a certain type of individual (*raises hand*) to want to make popsicles in -20 degree temps!
  10. Popsicles

    Thanks BD - So essentially it is a Simple syrup / pureed fruit concoction... Question - do you strain seeds/pulp out? I also read up-thread that people roast fruit, is that simply to reduce water content? Very excited! I must be an oddball, wanting popsicles in this frigid Canadian (not even) winter....lol
  11. Popsicles

    After seeing everyone's unreal creations I finally succumb and bought a popsicle mold - ended up with this one: https://www.amazon.ca/gp/product/B075J9VHGV/ref=ox_sc_act_title_2?smid=A1NWLVZ5JUI6X6&psc=1 Of all times, I pulled the trigger during the coldest day of the year so far....go figure. Curious if anyone has a suggestion to a website which gives basic overview of popsicle making techniques which I can then innovate from?
  12. Sous Vide for Soft-Boiled Eggs

    The color of those yolks....!!!!
  13. As long as there is no plastic! Glass we use for storage (I have a full 20x30 drawer filled with various glass jars I keep - many Bon Maman and Canning ones to be found.) Steel we use for mixing. I enjoy Le Creuset for bake ware but I do often use 2 small square pyrex's as well.
  14. Actually regardless of the marketing ploy, it is a great brew!
  15. Dinner 2017 (Part 6)

    Interesting! Different distributors as well....very odd. Tomorrow, I shall acquire one!
  16. Dinner 2017 (Part 6)

    Nothing wrong with a glass of wine! I am curious, perhaps Anna can chime in - I note on the Vintages website 2 Aalborg Akvavit's, one from Denmark, the other from Sweden - both "Taffel"...which would be the superior choice (based on price, Sweden wins, by $5).
  17. Dining with the Dong

    A rare glimpse into cultures not seen by many in North America. Many thanks. Truly enjoyable.
  18. I do - and I probably will. Never owned a slow cooker let alone a PC; very curious to see what it can do. At $70, its worth a shot!
  19. Thank you @blue_dolphin - I am quite intrigued by the potential of making our own yogurt - it appears to take on a thick Greek like yogurt consistency which I prefer.
  20. Thanks rotuts - very informative. After some digging, this is the model they are offering @ $49 - 6-qt. Instant Pot 6-In-14 Stainless Steel Pressure Cooker Model #: 31427652 Canadian Tire, as mentioned elsewhere, apparently has the DUO for $69 From what I can determine the difference is the 2 pressure modes in the DUO?
  21. I believe WalMart is doing it for $49
  22. I realize I am very late to the IP party, however; after seeing so many interesting meals on this forum, coupled with Walmart's black Friday sale @ $49, I am feeling tempted to get one. However what prevents me is a voice in my head asking - which I relay to all of you IP gurus - I have various cooking vessels which I am fairly adept with, and more often than not am not in time constraints. I have no experience with pressure cookers or slow cookers (the former I have no experience or knowledge with, the latter I simply use my Le Creuset when the need arises). Curious to hear some thoughts as to the overall benefits/sales points of this unit. It is more so the space it will take up than the investment itself. I just want to make sure I would actually use the sucker.
  23. Uses for leftover cola?

    No other beverages that I am aware of will dissolve a piece of steel. Nor remove rust. Never heard of the tooth theory, but I recall a number of science experiments as a teen and had nails vanish in cans of coke.
  24. Uses for leftover cola?

    As funny as it might seem, it is not a joke. It can remove oil stains, clean rust - heck, it will dissolve a nail if left in it for a day or two. Yet people still drink the stuff!
  25. Too funny - I thought the same, almost like a baby ray! Looks like an amazing meal.