TicTac

Found an amazing new Japanese fish monger who gets shipments three times a week. Unreal selection, everything from Amberjack to various grades of Toro. Tonight I picked up a yellow stripe Sea Bream. Pan fried with a bit of butter, my 3 year old exclaimed that it was his favourite fish ever and tasted almost as sweet as lobster - I had to concur.

Welcome Margie. This is a great place with fantastic and very knowledgeable people who like to have a lot of fun while we all discuss our passion in common.

Oh, let me hop on the Swiss Chalet bashing wagon! My wife convinced me to order from them the other night (first time in years - I have never been huge a fan) and I ordered their ribs, figuring how badly can you screw up ribs.... Well they seemed to want to show me how and managed to overcook the ribs to a point approaching shoe leather, and to boot, a thin piece of what appeared to be either wood or bamboo was on the bottom of the ribs. Needless to say a phone call was made, after an offer to give us a credit for our next meal (hah!), I suggested a full refund instead (unbeknownst to them it will be our last meal - ever - from Swiss Chalet!).

I would be curious if Keller uses raw simply cut potatoes (fries), or pre-fried/coated ones.

Any idea which ones?

You would have to share where you are located, clearly; in order for anyone to offer further assistance...however, here in Toronto there are numerous cheese shops that sell Morbier (and even some mass 'supermarkets').

Ya I have a mat too where I cook, but its more to prevent splatter near the range than for comfort. I find the soft'ish maple floors quite fine. Glad I didnt drop another $10K on floors. Eventually however wood floors in a kitchen will need to either be resurfaced or eventually replaced due to the high traffic/stress, but thats many years down the road. I cant say how envious I am of your fireplace in the kitchen, my dream (and next) kitchen will have a large one where I can cook in it and have a cauldron of bubbling goodness simmering away.

Tried it last night, did the gongfu style (sort of), but a larger amount of water - came out nice, very funky (see; horse barn) aromas, nice flavour.

The argument for stone was when you are standing cooking in a kitchen, some texture is better for your feet and back (we were considering some type of slate) - or so he said... Also easier to heat a stone floor.

Great looking floors. Love that fireplace!!! Curious, our designer tried to convince us to go with stone, especially for the kitchen - as to why you moved away from it.

btbyrd - That's the beaut I got as well. Wasn't pleased with my first attempt at seasoning (I do not like the salt/oil/potato method, nor the oven method) so I did further research and stumbled upon a stove top method - Heat briefly, remove, apply thin layer of flax - wipe off, put back on high heat till oil smokes, wait a few seconds, let cool completely - repeat 8-15 times. A laborious process but thus far I am far more pleased with the result. Would love to see pics of your MB after seasoning.

Chris, What method would you suggest for a Pu-erh? I have two, one a 'Mini tao cha' version, the other 'loose'. The loose is what I will try first...

Interesting, Chris. I will have to try brewing some of these samples at longer temps and see if any discernible difference is noted.

When not able to make my own, one (with a little doctoring) that is suitable is: http://www.gardenfreshgourmet.com/jacks-special-medium-salsa/

Sandpaper also works

So I brew like you in a larger mug as well - Does that mean I should throw these brewing times out the window? So much to learn.....

Tell me more about this 3 minute steep. My 'instructions' said 5 - 10 - 20 - 60 second infusions for the green tea.

Oh these posts make me green with envy! When any family member goes to France (or Italy, or Spain for that matter); a large tupperware container is always taken in order to haul back as much fantastic cheese as possible. While Canada does some great cheeses (Quebec leading the pack) we still cant touch the amazing cheeses that France produces (don't get me started on how much I miss a good Tomme or some funky unpasteurized goat cheese!).

Seconded & Third'd!! I have made ravioli with a similar filling before, the idea of a bechemel (curious to hear your method) on top of it, oh so decadent!

The key, clearly - are the tomatoes. By far the best tomato soups I have ever had are from my own grown heirloom tomatoes. Simply cook with onions and garlic, put through a food mill to remove seeds/skin and reduce a bit if desired. It is so sweet and unreal - my best tomato risotto's are also made from said liquid.

I figured as much, but I noted you mentioned that you decided to brew it at a higher temp, which prompted the question - how would one know which oolong's are suitable for such prep methods? Furthermore, I was lead to believe (my knowledge is extremely limited - so take that with a few grains of salt!) that oolong's are brewed with water right off the boil. Whereas white/green/yellow tea's the water should be left to sit 5 or so minutes post boil before brewing.

Currently onto some Green Snail Spring green tea. Enjoyable; certainly one of the nicer examples of Green tea's I have tried, but not as profoundly unique as the 2 aforementioned samples. Curious, what makes an oolong 'milk'able' (for lack of a better term)? Excited to try some of the other Oolong's and the Pu-erh's!

Perhaps I should have clarified.... I do not 'shred' mine in any machinery - I believe the more appropriate term for what I do is 'pulled' (as often it is white meat - we eat the dark meat and usually save the white for other uses) and can easily be pulled into long strings. I agree, I do not like the idea of a processed pulp!

My grandmother always made chicken salad for us as kids and I try to recreate it when I have a chance - typical ingredients included: - Diced pickles - Hard boiled egg chopped - Often Capers - Mayo - Sometimes dill - Little vinegar and a touch of sugar. It's amazing how taste is so closely tied to (fond) memories.

Both dishes look great. Would like to hear more about your method for the Chicken.