TicTac

I have the same issue. Coagulated oil floating around in bits and pieces...Not a pretty sight! Will have to see if Ken travels North of the border...

I know, but in a cold brine, raw garlic can become very dominant! I don't mind it, but after consumption my wife seems to gravitate to the other end of the couch 😁

I think I put too much garlic in my last batch... Also, have yet to try 'bottled' Italian dressing - I sort of make my own rendition, but I would be interested (though i do not believe I can find the brand referred to up here in Canada).

Thank you! That is fantastic. I dream of having a similar one - open and large! Do you cook a lot on it?

That fireplace is amazing!!! Wider angle shot please?!

An Italian building GAS Pizza ovens!? Blasphemy! 😛

The AC Copper Core are expensive, but as the old adage goes, 'you get what you pay for'. I recently acquired a CC chefs pan and stock pot. The stock pot brings water to a boil at nearly half the time my old SS models did - I figure in a few years I will save on the gas bill, making up for the price of the pot.

@Anna N - Great price on those duck breasts. King Cole? I really like our local Pat's supermarket (Korean chain) - they often have some very interesting finds.

Great questions, I echo the same. We do the above varieties, and often 'sushi rice' as well. At over twice the cost, I am curious as to the notable differences between the 'pressure cooker' model and the 'pokemon' model (my 5 year old will love that!)

Could very well be. There are a few Central American places too. If you head West just past Dufferin, in one strip plaza is a good Vietnamese place and an even better El Salvadorian places (their papusas and coleslaw are awesome!) - and if you like Baklava - an excellent pastry shop - very diverse plaza! But then again, such is our wonderful GTA.

Thank you all for the feedback. Now to begin price watching/shopping these little rascals. At roughly $500 CDN, that is an expensive bowl of rice! But with the amount we are now eating, the convenience might just well be worth it...

Too funny. Unfortunately, a bit far for me from Thornhill - regardless of how awesome those look. There are a few places I need to check out around the Bathurst and Wilson area that I saw which specialized in Pork. I believe they might have been Central American...

Bit of an old topic revival, but rather than start a new thread, I wanted to inquire... I am looking at the Zoijirushi brand and am trying to determine what the benefits (besides what their marketing dept. claims) are to their pressurized cooker systems vs. non. Cost difference is fairly significant, but I do like the idea of being able to do crispy bottom rice (do any other models do this?).

Ok Kerry, spill the beans...where did you get those!?

This is not necessarily accurate. Crispy corn tortillas, typically rolled - are in fact native to Mexico. Known often as taquitos dorados or flautas. They are also, delicious! Agreed on the yellow cheese hogwash!

Can you share more details on the sauce, please?

@JoNorvelleWalker - Are you using the top rack? When I was still making Pizza (damn you Celiac!) I would put the baking steel top rack, blast the Wolf (gas model) to about 550 - broiler for 7 minutes before I put the pizza on, back to 550 - While I did not achieve 3 minute pizza's (the time, quite frankly, is irrelevant), it did generate a great crumb, crisp crust and nicely cooked toppings.

@rotuts - If you are a fan of blue cheeses, I have found Saint Agur (and I believe @Anna N agrees with me on this one) to be at the top of the game in terms of desired level of 'funk' and texture. Report back if you do get your hands on some.

@rotuts - Have you tried Saint Agur?

@Duvel - Noticed in some of your posts recently that you appear to take alternative routes to gluten... With a recently diagnosed son who has Celiac, we have all but eliminated gluten from our house. It pains me as Pizza has always been a big part of my love of food! Would love to hear more about your alternatives, feedback and processes (least for anything recommended!) Many thanks in advance!

France and Italy still crank out the best cheeses - IMO. Whenever a family member is traveling there, an empty Tupperware container goes, and a full one returns with 3-5kg of the good stuff! Some favorites include (which can also be sourced locally) - Reblochon - Various aged Comte's - The little mini unpasteurized goat cheeses (from France). - Brie de Meaux - Various types of Peccorino The list goes on. Oh cheese, how I love thou - let me count the ways!

Looks great. If I may offer an alternative than cream cheese...(as it is rich, just like the salmon; it is nice to have a counter balance). My aunt taught me a recipe for a dill/caper/balsamic sauce which goes fantastic with Gravlax. Essentially; - lots of dill, russian honey mustard, decent balsamic, S&P, handful of chopped capers and some lime.

Good to know - thanks!

Oddly enough ChefShop does not have any BF deals... Was hoping to find some nice vinegars/balsamics on BF! No luck thus far.

I do not envy you! We gutted our current place when we bought it, but luckily were staying at my folks place. I cannot imagine living through that, with kids! Renovations never go as planned. We were about 35% over budget and 20% longer than anticipated. Lots of fun surprises when you renovate....'fun'....right. Never again!