Violin_guy
-
Posts
44 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Violin_guy
-
-
In the past when I have put bread in (and checked the temp) it was around 800F, after opening the door and adding the bread the temp steadily decreased. The oven was about 100F 12 hrs later.
-
Hahahahaha.....I love tripe (so long as it's perfectly white) and heart is really great (it's a muscle after all) and I've not had stomach, but all of these things are tastier than McDonalds. I'm making the famous (should be MORE famous) Tripe in the style of Oporto, portugal right now.
-
1
-
-
Very nice bread! Here are some that I made in my outdoor wood oven. I don't take temp readings etc..just put em in when the oven is hot and bake for about an hour. And I use dark rye flour, as that's all I have available.
-
2
-
-
3 hours ago, ElsieD said:
https://www.pc.gc.ca/en/culture/gourmand-gourmet
I can't find much of anything on the book but have you checked out this link?
Oh, I own the book and you can sometimes find it at Value Village. Thanks for this link!
-
1
-
-
Hmm...it's not my style. Right now, I am sitting in my kitchen with the wood cookstove going, and streams of light are coming in through huge windows. I'm watching the snow blow around and a grouse pick at apples from our apple tree, as soup bubbles away.
-
4
-
-
@EatmywordsI cut the loin into sections, made a rub out of juniper berries, rosemary and black pepper, and just seared in a hot pan. I thought the sauce would be sweet as well, but the bitterness of the blackcurrant really helped to balance out the flavours. Let me know how it works out for you.
-
1
-
1
-
-
We drank a Chateauneuf du Pape.
-
1
-
-
Last Christmas I cooked a loin of venison, and tried a new (to me) sauce. Victorian superstar chef Francatelli's black currant sauce for venison. Here's the original recipe, with my notes in brackets:
Bruise one stick of cinnamon and twelve cloves (I lightly crushed these in a mortar), and put them into a small stew pan with two ounces of sugar, and the peel of one lemon pared off very thin, and perfectly free from any portion of white pulp; moisten with three glasses of port wine (I used about 300mls of Taylor Fladgate LBV), and set the whole to simmer gently on the fire for a quarter of an hour; and then strain it through a sieve into a small stew pan containing a pot of blackcurrant jelly (I used about 200mls) Just before sending the sauce to the table set it on the fire to boil, in order to melt the currant jelly, so that it may mix with the essence of spice etc.
A sauce based on red currants is traditional with game, and Francatelli notes that "it (blackcurrant) is preferred by many to the other, as it possesses more flavour".
-
4
-
-
13 hours ago, ElsieD said:
No, I did not know about the book. But then, my fishing days are long over.
Ok this is just a general cookbook, not fishing related.
-
This way of filleting gets out all most of the bones, and avoids the Y bones. As you mention Quebec, have you come across this wonderful book put out by Environment Canada https://www.amazon.ca/Taste-History-Origins-Gastronomy-Language/dp/B0046VXPOW
Many people pickle pike which dissolves the bones. I would recommend taking the top fillet to eat and pickling the rest.
-
1
-
-
Hi Kim, that's great idea, and you don't need a wood oven or bbq. You can roast (in its most pure form) in front of a fire. Take your chicken or duck, jam a skewer through the body and attach it with string to a pole in the ground about a foot from the fire. Twist the string around, and you have a rotisserie that will allow the bird to cook evenly. Simple, so long as you have access to a fire pit.
-
1
-
-
I just posted about pike! Enjoy!
-
1
-
-
Oh, and we drank a Featherstone Canadian Oak Chardonnay with the pike in lobster sauce, an excellent wine.
-
While ice fishing last year, I caught a few pike, both filled with roe. Especially interesting is taking fillet off the top--the texture is very firm, resulting in a first class piece of fish. Pike is not my favourite, being somewhat bland and a bit smelly (very cucumber-y). Initially, I made Pike in lobster sauce, pike caviar, and the next day, pike fishcakes with roe and battered pike burgers. In the future, I would like to pickle pike, following these recipes for pickled sucker: http://www.creativesustenance.com/stumpjack/2013/5/11/more-pickled-sucker-recipes Anyways, here are some shots. Oh, and I cooked all of this on my wood cookstove, but that's a post for another day! Enjoy!
-
10
-
-
Thanks for the message. I'm in Ontario, near Owen Sound on Georgian Bay.
Warm regards,
Matt
-
The fish before cooking.
-
8
-
-
Here is the finished dish!
-
8
-
-
This is the best I could do, and my first attempt at Masgouf, and it was fantastic! I caught a small carp (about 5lbs), stunned it and immediately bled it by cutting the gills and near the tail (this is a crucial step), then chilled it on ice. Without scaling it I split it down the backbone and removed the innards. After a quick wash, I salted the cavity with fine sea salt and cooked it in front of the fire about a foot away. Just before serving I put the fish scale side down on the fire. It was delicious!
-
8
-
1
-
2
-
Winnipeg kitchen voted best in the world
in Food Traditions & Culture
Posted
Near Owen Sound.