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gus_tatory

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Posts posted by gus_tatory

    garlic bread

    in Cooking

    Posted

    i also cut a baguette nearly all the way through to the bottom, diagonally, about every inch or so.

    the only thing i have to add is i sometimes swap out part of the butter for olive oil, and 'paint' the butter/oil/garlic/etc. between each slice with a pastry brush before foiling, then baking.

    someone mentioned cheese on top, whch really is too much of a good thing. and i'm totally behind that. :laugh: i have used asiago, crumbled, with *great* success. :wub:

    Online MTL resto reviews & recommendations

    in Eastern Canada: Dining

    Cooking with Green Tomatoes

    in Cooking

    Posted

    my Mom makes "mincemeat" (for tarts, pies) with green tomatoes, and it is awesome. it really is a chutney recipe, if you think of it, with a lot of currants, spices, lard, orange zest.

    gosh, i gotta aqsk her if she has a recipe for that, b/c it's droolworthy. :smile:

    Three weeks of great food

    in Food Traditions & Culture

    Posted

    ^ actually, no, that's not a tomato.. it's a physalis, aka as cape gooseberry, very often used as a garnish for desserts because of their paper 'wings'. In fact, Chef Metcalf brought some with her on the hiking trip that first day, shew grew them herself! it's a tart and firm little fruit, very nice actually.

    okay, *that's* what they're called--i've heard them called "cerises de terre": ground cherries. is that the same thing as a tomatillo, or the same family? they look almost the same...

    What Is Your Community's Inoffensive Meal?

    in Food Traditions & Culture

    Posted

    I think that this gets to my title's reference to "inoffensive meals."

    what is being talked about here as "inoffensive" i think of as boring wedding food, or dinner-at-a-conference-in-a-hotel food.

    the lunches seem to be getting better, with more fruit and veg, salads, whole grain breads, etc., and "international" options (tabbouleh, for example).

    but the dinners are always chicken or fish, steak or quiche, pasta/pizza combo, yawn...

    Roasting a Chicken

    in Cooking

    Posted

    I haven't been around long enough this summer to cook much of anything, but the current cold front and this thread got me in the mood to roast a bird. Since gus_tatory asked for a quick demo on deboning via the glove method, that's what I did...

    wow, thanks a lot, wattacetti--

    i've been wanting to learn that method for years, and, having looked at cookbooks and not really been sure what they were doing, i am now clear on the process.

    i'll be the one practicing on three chickens at home this weekend... :smile:

    The Chinese and raw meats

    in China: Cooking & Baking

    Posted

    I have this book at home (not with me): Swallowing Clouds: A Playful Journey Through Chinese Culture, Language, and Cuisine, and I am paraphrasing. But there is something towards the beginning about how (Chinese) Man was given the fire to cook food that represents civilization.

    I'll look this up when I get home, but that book is excellent for anyone interested in Chinese cuisine, culture, lore, etc.

    okay, the quote is not as persuasive as i remember--he simply says in chapter one that Beijing Man was unquestionably the first to use fire, around 500,000 B.C.

    The Chinese and raw meats

    in China: Cooking & Baking

    Posted

    I have this book at home (not with me): Swallowing Clouds: A Playful Journey Through Chinese Culture, Language, and Cuisine, and I am paraphrasing. But there is something towards the beginning about how (Chinese) Man was given the fire to cook food that represents civilization.

    I'll look this up when I get home, but that book is excellent for anyone interested in Chinese cuisine, culture, lore, etc.

    Apples in savory dishes

    in Cooking

    Posted

    ...wrote sort of glowingly about the marriage of apples with calves liver and apples...

    hi devlin--

    before i had even read the first post of this thread--just from the title--i was going to tell you about calves' liver, bacon, and apples--amazing.

    but also if you put 1-2 apples in with the liver mixture before it gets pureed for pate, with a pinch of allspice/cloves/nutmeg, that is delightful too.

    You know you're an EGulleter when...

    in Food Traditions & Culture

    Posted

    you know you're an eGulleter when:

    --you have actually had pretty passionate "discussions" about sugar (or not) in corn bread, taco kits, and the difference between green onions, shallots, and echalottes grises (francaises) with various members over the years. :raz:

    --you're *mortified* to have Miracle Whip, margarine, bacon bits, or their ilk in the house. :laugh:

    ...umm, not that you would...

    Horse Meat: Sourcing, Preparing, Eating

    in Cooking

    Posted

    just to get away from the moral/ethical side for a sec, horsemeat (viande chevaline) is pretty widely sold and eaten in Quebec. it may be the bavette you get with your steak-frites, or it may be the ground meat in your tartare--i think this traces back to the Belgian influence.

    purely from a nutrition standpoint, this link (pdf warning) here, in French, mentions that for every raw, 100 gram portion of horsemeat, you consume 133 calories, 21 grams of protein, 4 grams of fat, and 0 carbs.

    in terms of RDA of various nutrients, that same portion would contain 27% of your RDA of iron, 39% Niacin, 150% B12, and 32% RDA of zinc.

    The Montreal Flesh Trade

    in The Daily Gullet

    Posted

    After seeing that chef try to kill Bourdain I am almost afraid to go there

    tracey

    "that chef" = Martin Picard, Chef at Au Pied du Cochon. just had to give credit where credit is due... :smile:

    and yes, MyChefBrad, we're not so afraid of tartare up here--the venison tartare at aPdC is a personal favourite, in the entree size, that i have every time i go now... :wub:

    Chicken and Dumplings: The Topic

    in Cooking

    Posted

    yeah, my grandmother made a loively version of this, and in Nova Scotia the dumplings are frequently called "doughboys"--although i am unable to explain the origins of that! :smile:

    it was what you all describe--a very flavourful, veggie-rich broth/stew, and for the last say, 20 minutes, the rolled, floured tea biscuits would be placed on top, followed by the pot's lid, and we were not allowed to remove the lid for the steaming time.

    God bless my granny Marion, her food was awesome, and when i learned to cook, the first thing i made were tea biscuits.

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