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MaryIsobel

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Everything posted by MaryIsobel

  1. @CookBot I think the Terry's Oranges were the beginning of her obsession. I've been putting one in her Christmas stocking since she was five years old!
  2. MaryIsobel

    Dinner 2022

    Last night was our long postponed trip into Vancouver to see Colin James. We ate at Frankie's Italian Kitchen, https://www.frankiesitaliankitchen.ca/ chosen for it's proximity to the venue. Overall it was good. Very old school decor, kind of looked like a "gentlemen's club." Most of the wait staff were older Italian men. It also houses a jazz bar, but as we were eating kind of early, the music hadn't started. Not a big jazz fan and the restaurant was loud as it was, so I was kind of glad we missed the music. Cocktails to start; a Negroni for me and a Dirty Martini for my husband. We shared an order of arancini. Everything was good - the arancini was seasoned nicely, a bit sage forward. My husband ordered the lamb shank with risotto bianco and broccolini. He said it was very good, incrediby tender. I took his word for it, as I don't care for lamb. I had the shrimp tagliatelle, which unfortunately was the most disappointing thing we had. While the lobster cream was rich and had a nice mouth feel, I found the dish overall to be very underseasoned, accepting the ground pepper and parm that were offered helped but it left me wishing I had ordered something else.
  3. MaryIsobel

    Dinner 2022

    Wow - just a Thursday night dinner? Looks amazing.
  4. Russets are easy to come by here. If you buy individually (at almost 2.00 CDN per pound!) they are a decent size, but should you opt for a 5lb. bag, which is much cheaper per pound, they are the size of small apples, which makes peeling an arduous task. I bought 10 pounds for 5 dollars recently when we were in the Cariboo, and they are all nice sized baking potatoes. I used half the bag yesterday to make a batch of twice baked for the freezer and will use the rest for Thanksgiving mashed. Thanksgiving and Christmas are the two occasions where I peel potatoes for mashed. The rest of the year, I leave the skin on.
  5. MaryIsobel

    Dinner 2022

    Yes, that is the other roast I use for pot roast and such but blade roasts are definitely more common in these parts. I can get anything I need by getting in touch with one of the butchers of course, but I was speaking about what's cmmonly available at the supermarkets. I have only seen tri-tip for sale once and when I asked the meat guy why, he sort of shrugged and said that they're just not popular here but apparently are prevalent in Alberta.
  6. MaryIsobel

    Dinner 2022

    I should have clarified that we have no such thing as blade roast in my area. I didn't mean in all of Canada.
  7. MaryIsobel

    Dinner 2022

    Made a real "clean out" soup last night using some leftover pot roast, 2 containers of veg soup and one of turkey, spinach, mushroom from the freezer, some excess liquid from the salsa I canned, a variety of on-the-way-out veg, some beef broth from the freezer and some barley. My husband said "this is a keeper." I regretfully informed him that it was likely a one and done, but I was glad that he enjoyed it.
  8. MaryIsobel

    Dinner 2022

    I too am curious as to what a Pikes Peak roast is. I know that we have different terms for cuts of meat in Canada vs US, for example there is no such ting as chuck roast here, we call it blade roast.
  9. Love the popping sound - I actually asked my husband to turn the music down because I was listening for "pops". His reply? "You're strange" LOL I am editing to add that I neglected to give credit for the recipe. It is Annie's Salsa and I have been making it for years. Annie is also known as Wonder Woman on another cooking forum that I frequent. She gardens acres of stuff, has cattle, horses and chickens, cooks everything from scratch, decorates cakes, hosts huge family dinners, works elections... Annie went to the trouble of developing this recipe then having it approved by her county extension office to make sure it was safe to can with the hot water bath method. She is truly an amazing woman anad I admire her greatly.
  10. Thanks Shelby - that's high praise indeed coming from you!
  11. 24 - 250ml jars (that's half pints for those who don't do metric) of salsa. Our tomatoes are still green so bought a case when we were in the Cariboo last week. For anyone who is counting, the picture shows 23 jars, as the one and only that did not seal is in the fridge. I was impressed with the sealing rate as this was the first time I only washed and dried the lids (as per the new instructions) and didn't leave them to soak in hot water as I have always done in the past.
  12. MaryIsobel

    French Onion Soup

    Definitely much easier to eat. As mentioned, I toasted the 2" chunks of bread, tossed them on top of the soup, smothered them with some shredded mozzarella, then slices of Swiss and popped them under the broiler. While eating it, my nephew said "why has no one ever thought of this?" I assured him that someone had, as it was not my idea. He thinks it should be the only way french onion soup is made now.
  13. MaryIsobel

    French Onion Soup

    Making French Onions soup for dinner tonight since I bought a lot of onions yesterday at a farm stand and had a bunch of beef stock in the freezer. I usually use a combo of Ina and Julia’s recipes and adjust the booze to whatever I have on hand (today it's sherry and white wine) but was browsing around this morning and came across what I consider to be a genius idea. Instead of that one big slice of bread, which is hard to break up with a spoon, cut the bread into 2” cubes, toast and proceed as usual. Should be a lot easier to eat with a spoon.🤞 I'll report back.
  14. I remember those ittle animals hanging on on the side of my Shirley Temples. The Keg Steakhouse used to use whole spiced crabapples as a garnsih - I had forgotten all about them.
  15. I too have noticed this. Every once in a while someone will mention a "cute commercial" and I never have any idea what they're talking about. I am really loving my commercial free world.
  16. So interesting to see everyone's dinner/supper times. Given my druthers, I would like to eat at 7 or 7:30 but DH is an early to bed, early to rise guy who is fairly active all day, so that would be too late for him most days. When we eat out with or host friends, we are likely to eat around 7:30. Apparently I have done interminent fasting for many years unbeknownst to me. I have no desire to eat early in the day. I usually have sort of a breakfast/lunch around 11 and then nothing til dinner around 6:30 and then usually nothing before bed time. If I'm hungry later in the evening I will have some fruit, occaisionally a cookie or a square of dark chocolate.
  17. Just read something that stated that the average dinner time in the US is 6:22. That is in line with when we eat, although we are in Canada. I aim to have dinner by about 6:15 but depending on the day and the weather, it is sometimes as late as 7:00 or 7:30. ShareSaveCommentEditDelete
  18. Me too - until I bought a little square plexiglas cube to sit it in. I think it was meant for cosmetics, I got it from Dollarama.
  19. MaryIsobel

    Dinner 2022

    I think my knuckle julienning comes from my frugality and not wanting to waste that last little stub!
  20. MaryIsobel

    Dinner 2022

    It was a great little investment. I do however wear a no-cut glove on my hand that is holding the veg, as I have julienned my knuckles more than once before using the glove.
  21. MaryIsobel

    Dinner 2022

    I have a julienne "peeler" that works like a charm. It is deadly sharp and does a great job. Mine is very similar to this: https://www.amazon.ca/Sunkuka-Julienne-Stainless-Cleaning-Vegetable/dp/B01LYWRRIT/ref=asc_df_B01LYWRRIT/?tag=googleshopc0c-20&linkCode=df0&hvadid=292955320285&hvpos=&hvnetw=g&hvrand=5854034741885585706&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001524&hvtargid=pla-313536859093&psc=1
  22. MaryIsobel

    Dinner 2022

    My dog likes to zig zag down the stairs in front of me when we're going out. He'll also stop suddenly to make sure I'm coming and I have narrowly escaped a fall down the stairs many a time. I repeatedly tell him that he's literally going to be the death of me!
  23. Well, it tasted great and I really like the chunks rather than slices of peach but it didn't slice terribly well - not horrible but no where nearly as neatly as @CookBot's pie. I will track down some ClearJel.
  24. Thanks - that's the spin I'll put on it. Your consistincey of your pie is what I aspire to.
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