Hickory

You can always county on Google translations for a good chuckle. I noticed that one too Still, it's usually close enough to get the idea. Brian

Papillon Noir Raw Sheeps milk cave aged Roquefort Google english translation Most of the text is in pictures so it will not translate but it works in part of the site.

If you are going to be near the West end (Kipling and Bloor/Dundas) you could try McCall's Or if North central (Richmond Hil) is better there is Creative Cutters Brian

I was once served leftover (who knows from how long before) beef tongue that was boiled to death in artificial orange drink and those preseasoned canned beans. That was followed by furry icecream.

A couple of years ago, we decided to check out a local Austrian restaurant. The highlight of the evening was when they put on a "Learn how to play the bongos" tape. A Chinese place we used to go to only had one tape that they played over and over. It featured a bizarre version of Michael Row the Boat Ashore that had a totally out of context organ freakout solo in the middle of it. A friend once mentioned that he heard a Muzak version of "Badge" by Cream.

That reminds me. Last winter I was making confit and was just a little short on duck fat so we went to a local high end shop to see if they had any. A young employee at the store suggested that we could just buy some foie gras and melt that down as it was mostly fat anyway. A small fortune indeed!

Excellent! Thanks for the tip. It'll be nice to try Pork with some flavour again for a change!

Is this the place? The Best Little Pork Shoppe My wife is heading to Stratford soon and wants to check it out. Thanks, Brian

Isn't all papery membrane like that called Fell? I'm pretty sure is is with Lamb anyway. It may be different with Pork. Silverskin is what you find around a tenderloin.

I just got off the phone with the company that supplies Bruno's and was informed that the preservative used is Sodium Metabisulfite. Brian

Toronto

When preparing the peel is it necessary to remove all the pith so you are using just the zest or do you use the whole peel? Thanks Brian

The few times I have tried white asparagus I have found it to be fairly bitter. It is always like this or did I do something wrong in the cooking? Brian

One of my favourite strawberry treats is strawberry almond meringue. Make meringue, fold in toasted sliced almonds. Pipe meringue into 2 or more round disk shapes about 1/2" high (either individual portions or cake sized) Bake When the meringue has cooled, fold strawberries into slightly sweetened whipped cream and sandwich between layers of crisp meringue.

Pollock that is formed, coloured and sold as crab and the restaurants that are cocky enough to list crab on the menu and then serve up that crap. Anything “Lite” Ice cream that is mostly air. Thomas’s “fresh” waffles. I was foolish enough to try those once. The nauseating and powerful fake vanilla smell forced me to open all the windows on a cold Toronto winter day. I never did taste them. Flavoured coffees. I used to enjoy going into a coffee shop and take in the aroma until these things got popular. Now I run past holding my breath. Cilantro. Food is supposed to taste good, not like soap.

I lifted the following off the net a while ago. I'm not sure where you would go to find "the right sort of yeast " ________________________________________ Here is a description of making soy sace in the Japanese village of Shinohata, circa 1975. The author notes that only four or five families still made their own and that the rest of them relied on the commercial sauces. "You started with equal volumes of soya [soy] beans boiled enough to be soft, and wheat roughly ground into a very course flour--in the average houshold about 15 kilogrammes of each. This you entrusted to a specialist in the next hamlet who kept it in a sealed room at the right temperature, injected the right sort of yeast and so 'put flowers on it .' Then, having got it back home, you added equal quantities of salt and water, and miscellaneous other things according to taste--left over rice, some monosodium glutimate, etc.--stirred vigorously and left it in a shed for a year to let nature take its course, aided by a vigorous stir from any passer-by who happened to think of it; the more frequent and energetic the stirring, the more impressively the mixture would rumble and erupt. When it was thought to be finally ripe you ladled the concoction into especially strong muslin bags and rigged up a screw-jack (locally known as a 'giraffe' above it to squeeze all the liquid out. Finally, to make it go further, you boiled that up with extra water. (Ronald P. Dore, _Shinohata: A Potrait of a Japanese Village_, New York: Pantheon, 1978, pp.80-81.) ____________________________________________________________________________________

I was fairly lucky in the lunch department but had a friend that loved to bring a fried egg on toast. Imagine a hot fried egg stuck between slices of crummy toasted white bread, wrapped up tight while still hot and kept in a locker for a few hours. The result was flaccid and humid and oh so aromatic. It was so wet 'n wobbly by the time he tucked in that it took him two hands to hold it still enough to get a bite. He said it was his favourite.

Marlene, I'm not sure where in Ontario you are but if you are near Toronto I found a variety by Kimlan that we enjoy. We found it at an asian market at the SW corner of Warden and Shepard. The distributor told me that most of the asian markets in the Scarborough area should carry it. Kimlan makes quite a few different ones but the one we like best has a yellow label with red "Kimlan" and the barcode number is 79985 11020. I think it's fairly light compared to others I have tried. If you want to try a sample first check out your local Loblaws. If they have one of those stands where they make sushi in the store, this is the same as the kind they usually have in the little foil package, they will probably toss you a couple if you ask. If you can't find it at your local, the one at Burnamthorpe and 427 has it. Brian

First of all let me say hello from another avid smoker. I have been reading here for quite sometime but this is my first post. If you can find Maple Leaf brand briquets, they are unique in that the binder material they use is Wheat and should not introduce off flavours. I have not tried them yet, I use their lump and find it to be excellent quality with some chunks being as large as my fist. In the mean time you can always pre-burn some in your chimney and add them once they get going. 2 quick questions if I may? How do you like the bullet? Can you cold smoke in it? My equipment is not nearly as exotic. I use an old stainless mixing bowl for the firebox and set it inside the shell of our gas bbq. It works fine but I really should upgrade now that I am a confirmed smoke addict and beyond the "experimenting" stage. The shoulder looks great. Good luck with it. Brian in Toronto ON .