Bernaise
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Posts posted by Bernaise
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I remember helping with everything. Holding the colander to strain stock, kneading brioche, making sausages, stirring onions, or sauce.
But my first meal for guests, made from scratch, for 5 friends from highschool was: lasagne, salad and less from scratch-Jello chocolate pudding mixed with whipped cream and topped with chocolate shavings and loaded into tall flute shaped glasses.
We were 14 and soooooooo sophisticated!!
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Jeeeez, I feel like I'm outing myself here but frankly I love toast so much it's become a forbidden food. I once ate 8 slices of well buttered english muffin style bread toasted to golden perfection.
And here's the worst bit - I am an unrepentent cold buttered toast eater - even soggy.
wanders away filled with shame and self loathing...
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Birthday dinner at a poncy resto in Toronto's Gay Ghetto. I remember the words of my dining companion....well if it's made and run by homosexuals it's bound to be primo!
yeah right.
I decided to go with the "special" duck breast wild rice french lentil thingy -no price listed "market price" that was it.
He ordered a Tuscan style steak - with a multimushroommedley.
I received my duck - I politely waited for my dining comapanion to receive his meal
and about 10 minutes later, I suggested that if his meal wasn't ready they should return mine to the kitchen (and to whomever had actually ordered it earlier)
and return with both meals together.
But of course.
10 more minutes pass.
I drink my oversized under-liquored mojito-style drink sans mint, and lime and featuring frankly something akin to Fresca.
At last dinner arrives.
My original duck camped under the heatlamp for 15 minutes and now just short of cremated.
His steak had magically transformed into bacon wrapped scallops.
F*&%c almighty!
The drinks were $28.00
But the real insult was my market priced duck -$45.00
I can't remember if we were comped or not.
Lesson never trust a stereotype!
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Ditto on the DQ not my bag at all...however...PMS was duly satisfied with a large hot fudge salted peanut sundae...must google the word sundae..mutters to self while carving slices of homemade kolbassa
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You're welcome.
BTW you were lauging your culo off. Interesting word. If you win the lottery e.g. they would say "che culo!" meaning what luck.
A culata is something done with it, or to it (two word phrase in english that start with a and f)
- not that I'm an expert.wouldn't it be "inculata" just a thought
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I did a double take with Dunkin Donuts product named "Coolata".
Go into a cafe in Italy and ask for a Culata and see what you get
I am still laughing my "culata" off over that one -thanks rh
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A burger chain in Canada called Harvey's occasionally brings out this little bonus they call it "frings" half fries and half onion rings.
did you ever have to finally decide...well not when frings are in town a double hit of deep fried goodness!
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Coffee. And yes, I've had really good coffee. If only it tasted like it smells, I'd be a fan.
I agree whole heartedly! It doesn't have the heft it should have, based on its fragrance.
In the dairy theme...I don't go gah gah for icecream...in fact I really don't like it sometimes...it smells. I remeber as a kid going to some dairy place where they made the stuff smelled like vomit to me!
come to think of it - I think papaya tastes like "spit"
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Occasionally a sign was posted that read:
The experiment has been a success!
all the participants may now remove their contributions and greet the "new staph member" at lunch.
more recently though the notice is:
Excellent pieces of tupperware, lock and lock, and corningware will be on offer this Friday complete with a surprise!! The kids will be amazed - don't miss out!
Sadly I have a reputation as a yoghurt thief - I confessed in a group e-mail and someone responded by saying "that wasn't a yoghurt" yikes!
In my old cooking days we delighted in lining up the butchered rabbit heads red eyes, blue eyes all in a row. Also never open an unlabled white plastic bucket in the walk-in fridge.
I'm going to suggest that the next fridge bulletin will be an audition for Xtreme Fear Factor! with a cash prize for that person who is willing to try something.
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Mill Street Brewery Coffee Porter...YUM I think it may qualify as a desert beer
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Hey how swinging to have the voice of ruralish Ontario a la blog!
I have a Mexican friend who makes small thin crepes, adds a generous smear of Cajeta and folds them in four like a "suzette" served warm with the cajeta all melty and....(veering off into an alternate food fantasy at the moment!)
OOh I had another thought-staying with the Mexican theme - perhaps a mexican chocolate ganache drizzled over the crepes??
RE: devilled eggs in Ontario: my Mom was a 50's immigrant who loves cooking and was keen to integrate. She introduced the "italian egss diavolo" the recipe is to your taste
a whack of finely chopped parsley
tomato paste - just enough to lend a gentle rosy hue
capers - a few
anchovy - maybe one
mined green onions
dribble of olive oil.
(actually we use something called "sugo lampo" rather than tomato paste. You can buy it at Italian deli's or bakeries, it's tomato paste fortified with onion, celery etc. very delicious.
These eggs diavolo are perfectly matched with cocktails and plenty of them!!
No Frills = No thrills but in Toronto we like to call it "Cheap Thrills"
Have you tried any eating in St Catharine's?
Hawkins cheese crunchies are vile and taste nothing of cheese. While the Hostess cheesie is from time to time a thing of beauty!
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Eggs
any way you name it
I make eggs that make people weep! soft melting fluffy unctious it has it all! this is particularly amazing as I do not eat eggs.
strangely similar is rice, again not my fav always works great!
I used to be a cookie genius but i seem to have lost that...
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in my p.j.'s with or without company.
can't eat lying down or reading..plus i prefer bowl shaped dishes to eat from
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the baby in my life is called "the p" in fact when she was officially registered there was a naming event to debate if "the p" should be included..hands down we all wanted to keep the p - lower case of course.
She is Madelaine p Byron (last name witheld for her privacy!)
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Excellent thread!!
However I must take exception to the Montreal bagel comments.
The Montreal-er, like an authentic french baguette, needs to be eaten within 4 hours of its birth and can be transported from point a to point b in paper only!
I'm all about the smear, the lox, the onion, and when it's summer the tomato..but my guilty confession is...
the last time I was in Montreal I had a cinnamon raisin Viateur sesame bagel lightly toasted and adorned with nutella -jeeeeeeeeeeeezuz!
oh yeah, eat the whole damn thing!!
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On the "less is more" thread, what about actual serving sizes? And I don't mean to refer to the tapas phenomenon, either.
I apologize if this is turning into a little bit of a rant, but I do scratch my head when I have to contemplate the expectations of diners who see things for $30+ on a menu vs when those same diners see things for $10-15.
Small portions rule. Fat pants be banned! :-)
Andrea
I couldn't agree more! I would dine out more often if the sizes and prices were more reasonable. It would also be a relief to say good-bye to "doggie bag" culture!
I really can't accept with good conscience throwing out half a plate of food AND I don't want to over eat!
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OK carpet in the kitchen or bath is too scarey for me! I'm thinking mold and grease and what the floor looks like after a few years of wear!
I actually prefer the laminate floating woodlike floor. Easy to assemble and install, is bouncy underfoot and easy to clean. Plus it looks like wood and is very reasonably priced. Easy to remove or replace when necessary.
For counters I go granite all the way. It looks good, wipes clean and unlike tiled counters there isn't the fear of disinfecting grout lines or keeping up with the mold issue that can happen in dark wet spots.
Am I about 6 months too late for this topic too!?
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soft fresh white bread smeared generously with salted butter -both sides and a layer of jam. It's the only time I like salted butter!
lots of cultured butter just barely melting on boiled new potatoes with flat leaf parsely.
Tonight I made roasted carrots, butternut and acorn squash with wedges of onions gently tossed in 1 tablespoon of goosefat, 1 tablespoon of olive oil and a HUGE mounded tablespoon of butter YUMMY!
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Does anyone remember a chocolate called "Bar Six"
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smorgesbord and canapes and sometimes those tea sandwiches
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At last a mayo thread!
I used to be a Hellman's fan but then one day....I noticed that it ad a funny after taste. Today I stay away from it because it tastes like fish oil to me. Once when I was young I tasted something called chefmaster margerine and it tasted like fish oil to me too. I am wondering if
Has Hellman's changed the oil they use?? any thoughts?
Recently I have been trying some of the organic short shelf life mayo products. So far ok but nothing that makes me long for the toasted tomato sandwich experience.
oh yeah, there's a funny mayo link out there somewhere!
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Hebrew Nationals are available at COSTCO in Toronto - meaty and good.
I do prefer an all meat dog pork, veal or beef.
condiments however are another story. Day-glow mustard but I prefer Duych mustard and sweet pickle relish. Condiments have to be at room temperature. The thing is, once you pile 53 condiments and veg etc. the dog becomes lukewarm the bun soggy. YUCK!
Keep my dog HOT that's my mantra!
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vile and viscous.
I try to aoid eating phlegm
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OMG! what's it like to have several flavours to choose from?? Here we have the thin mints and the original row of chocolate and row of vanilla cream sandwich. Those vanilla creams have crack in them I'm sure because even non cookie people are seen shoving them in two at a go!
Is there a list of flavours?
sniffling and wandering about in despair...
Veganism
in Food Traditions & Culture
Posted
Richer people can do it
Poorer people often do it - around the world.
Some think it is ethical, more ethical and moral than others.
Others could give a rat's ass.
For people like my parents, born after WW1 - into the ugly heart of the depression and who endured long enough to welcome WW2...frankly, beans and greens and squash when available was their experience for the first 20 years of their lives (and my guess the occasional cat).
They didn't care to see a bean for a few years after all that.
Options are nice.
People who enjoy options are typically rich, and have acess to availability
My diffculty with NA Vegans is the way thir food concerns become the single focus of any given event, dinner party, etc. It's as if being Vegan has given them a personality - "hey look at me, pay me lots of attention for I am vegan". Now the Jains I know - don't bat a lash, they bring food if they are uncertain about what NA offering is being served - and they never feel the need to occupy space waxing on in a droning monotony of their lives having been saved\changed\elevated by their new food lifestyle.
I belong to the category of 'celebrate the fact that you have food and that you can eat with every bite you enjoy'.
Course we could have the discussion about french fry and cheesie eating vegetarian teens but that's another thread I reckon!