Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Manitoulin test kitchen

Anna N

By Anna N
in Food Traditions & Culture

 Share

Recommended Posts

rotuts

rotuts

Posted
Posted (edited)

Excellent review, FP  thanks !

 

ive taken a 'screen shot' of the above and placed it ....  somewhere for future review

 

of course , i wont be able to find it !

 

:huh:

 

PS

 

would using the Broil-steam for salmon in the lowest rack help ? or steam bake in 'the middle' then a quick

 

blast of steam broil ?

 

Im a bit bereft here as i can not get really fine fresh salmon here.  even for sooooo many bucks !

Edited by rotuts (log)
FauxPas

FauxPas

Posted
Posted

would using the Broil-steam for salmon in the lowest rack help ? or steam bake in 'the middle' then a quick

 

blast of steam broil ?

 

Im a bit bereft here as i can not get really fine fresh salmon here.  even for sooooo many bucks !

 

Yes, I think you are quite right with your salmon suggestions and the type of things I will try in future! Or I might just use Steam only. Last time I used Steam/Bake and didn't bother with any broil. 

 

We are lucky - we live right by the ocean and we have a neighbour with a boat who likes to fish but he doesn't really like salmon so he gifts us some now and then.  :wub:

 

Anna, I hope you will try the beets again in the Cuisinart. I adore my little Cuisinart and have had so few problems with it, I'm sorry that you have not had better results. 

rotuts

rotuts

Posted
Posted

"""   we live right by the ocean and we have a neighbour with a boat who likes to fish but he doesn't really like salmon so he gifts us some now and then """

 

Im pleased.  very pleased

 

:raz:

  • Like 1
Porthos

Porthos

Posted
Posted

We are lucky - we live right by the ocean and we have a neighbour with a boat who likes to fish but he doesn't really like salmon so he gifts us some now and then.  :wub:

My father-in-law has a neighbor (husband to the sister of my wife's lifelong friend) who loves to fish for tuna but doesn't eat it so the neighbor gives some of it to him. My wife and I go over and cook it for him. That's a win-win situation.

  • Like 2

Porthos Potwatcher
The Once and Future Cook

;

ElsieD

ElsieD

Posted
Posted

Oy vey. Now I have to confess that brioche scares the heck out of me! Nope never tried it. Wouldn't be surprised if Kerry has. She is at work right now but will check in I am sure.

If she has used the Thermomix for this, I hope she has some advice as I would like to use it for this. Meanwhile, I have gone ahead and made up a batch the regular way. Hope it works.

rotuts

rotuts

Posted
Posted

"""    Indian Taco """

 

I sure hope they might re-open soon while you are near by ....

 

love to see a pic and a deconstruction ...

Anna N

Anna N

Posted
  • Topic Starter
Posted

This is the exact same bread as the two loaves made in the cuisi oven yesterday (except for the sesame seeds). This was made conventionally with a room tepmperature rise and a dry 375F oven. Will see tomorrow how the crumb compares.

image.jpg

Dinner tonight was perfect for November. And not too bad for a cold July day!

image.jpg

Pork hock and Bavarian-style sauerkraut.

Dessert was more of Kerry's delicious strawberry and rhubarb galette with whipped cream.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Tri2Cook

Tri2Cook

Posted
Posted

More Indian Taco pictures here.

I'd completely forgotten about those, haven't had one in years. I think I'll remedy that situation one say very soon.

 

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Porthos

Porthos

Posted
Posted

I will not quibble with them being call tacos but my first thought was "Indian Tostadas."

Porthos Potwatcher
The Once and Future Cook

;

Kerry Beal

Kerry Beal

Posted
Posted

Tomorrow is similar to today - I need something to take for the clinic in the morning and the nursing home in the afternoon - so made a batch of my mother's rhubarb and date muffins/cake - put half in muffin tins, half in a 9 by 9 cake tin and Bob's your uncle.

 

Of course after I'd decided to make this I realized that I had no dates - so ran out to get some.  It was only 8 pm but apparently I hadn't heard the sidewalk rolling happen!  So these are actually rhubarb and fig.  

 

IMG_1362.jpg

 

IMG_1363.jpg

  • Like 2

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Anna N

Anna N

Posted
  • Topic Starter
Posted

Manitoulin machaca?  :smile:

Manitoulin machaca?  :smile:

Definitely has potential. Thank you.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
  • Topic Starter
Posted

Good morning.

image.jpg

Rather predictable breakfast of poached eggs on toast. Feeling unusually unambitious today. No evening meal to plan as we will have leftovers and gain some fridge room, think I will pickle the beets from yesterday. And now that I have both vital wheat gluten and ascorbic acid may attempt Andrea Nguyen's Banh mi baguettes. (Not long after my son arrived with the vital wheat gluten, we found some hidden among our stash up here!). Typical.

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
  • Topic Starter
Posted

I was just gathering ingredients for the banh mi rolls when the skies opened up. image.jpg

The view from the kitchen

image.jpg

And the one from the balcony.

It is a cold, gray, rainy July 15! A day when one must fight off the black dog with everything one has. So Vietnamese rolls it is.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

SylviaLovegren

SylviaLovegren

Posted
Posted

Cold and rainy in Tronno, too.  The Mantoulin Manchaca looks good, but right now I'd go for some of those baked goods y'all keep churning out, with a big pot of hot tea, a blankie, the couch, and a pile of murder mysteries!  And cookbooks, of course. 

Smithy

Smithy

Posted
Posted

Yeah, the Polar Vortex literally sat over the western pointy end of Lake Superior yesterday, so it's no surprise you're getting it today. Cheer up: by tomorrow you'll be having beautiful fall weather!

I love what the two of you do with eggs and leftovers. I'd love to be joining you for breakfast (or lunch or dinner) and taking a few tips from you on photography as well as cooking or baking.

When you get around to the bahn mi baguettes, I'd love some discussion about how the ingredients work together. I haven't been back to the bahn mi topic to see what I can learn about dough conditioners, but they seem to be very important. Is ascorbic acid used as a dough conditioner?

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Anna N

Anna N

Posted
  • Topic Starter
Posted

Cold and rainy in Tronno, too.  The Mantoulin Manchaca looks good, but right now I'd go for some of those baked goods y'all keep churning out, with a big pot of hot tea, a blankie, the couch, and a pile of murder mysteries!  And cookbooks, of course.

It is hard to stay motivated when mother nature pull such a dirty trick on you! Thank goodness bread-

like things ask for a very hot oven.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
  • Topic Starter
Posted

So I decided to attempt the banh mi buns. Here's the mise (forgot to include shortening and water). Two bags of flour only because one is pretty much empty.

image.jpg

The oven-ready buns

image.jpg

And the baked buns

image.jpg

Had to go on a hunt for the "drug" scale to weigh out 500mg of ascorbic acid!

image.jpg

  • Like 3

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

rotuts

rotuts

Posted
Posted

nice

 

lots of 'fine measurements and weights needed ' in your area ?

 

 

:huh:

 

soooo How were those "buns?"

Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...