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

Kerry Beal

Kerry Beal

Posted
Posted

IMG_1344.jpg

 

Made a batch of molasses spice cookies to take tomorrow.  Working in Manitowaning - a clinic that I have not worked at before.  So a whole bunch of new people to feed!

 

Dropped around to the hospital tonight to drop off a little something for the nurse who accompanied me into Sudbury with a very sick patient yesterday.  It was her first ambulance transfer (and stressful for her in that it didn't end well) and we spent the time gabbing about food and life and everything else.  While there this evening one of the other nurses excitedly told me that she had brought something for me - and pulled out this lovely piece of smoked rainbow.  We shall really enjoy this.  

 

DSCN2976.jpg

  • Like 4

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Porthos

Porthos

Posted
Posted

And make sure all your cherries and olives are pitted!   :-)

Yes. One of my wife's crowns is due to a "pitted" olive that wasn't.

  • Like 1

Porthos Potwatcher
The Once and Future Cook

;

Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted

Smoked trout! Oh, what a lovely treat! I look forward to seeing what you do with it.

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

Link to comment
Share on other sites
FauxPas

FauxPas

Posted
Posted

When someone is acting, they say "break a leg" to encourage a good performance. I really am not sure about saying "break a tooth" to encourage a good food blog. Though perhaps the underlying sentiment is the same - you DON'T actually do the thing you are being told. 

 

All this is my long and tedious and confusing way of saying that maybe we should tell you to 'break a tooth' and then maybe you won't, next time, if you know what I mean.  :unsure:

  • Like 1
Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted

When someone is acting, they say "break a leg" to encourage a good performance. I really am not sure about saying "break a tooth" to encourage a good food blog. Though perhaps the underlying sentiment is the same - you DON'T actually do the thing you are being told. 

 

All this is my long and tedious and confusing way of saying that maybe we should tell you to 'break a tooth' and then maybe you won't, next time, if you know what I mean.  :unsure:

You are right - every food blog should start with someone wishing the blogger to 'break a tooth'!

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

So today's breakfast will not win me any kudos from the health food crowd. But for those with a somewhat whimsical nature I give you:

image.jpg

Pork and potato chip sandwich with a side of Asian pickled pears.

  • Like 5

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

Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted

Huh! I never thought of putting potato chips on a sandwich. Adds nice crunch, and a bit of salt, I imagine. Do you have to eat quickly to keep the chips from getting soggy?

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

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

Huh! I never thought of putting potato chips on a sandwich. Adds nice crunch, and a bit of salt, I imagine. Do you have to eat quickly to keep the chips from getting soggy?

Love potato chip sandwiches. Bread butter potato chips. Need anything else? No they don't get soggy.

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

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

Oh yeah.  YUM!  Chips on a sandwich!  Doritos, cheese and mayo.....Lay's, peanut butter and pickles.  Delicious!

Okay Shelby in the spirit of fun. Two cultures separated by a common language. Doritos are not potato chips. And peanut butter is bait for mousetraps. Just saying.....

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

Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted

Love potato chip sandwiches. Bread butter potato chips. Need anything else? No they don't get soggy.

 

When I was a kid, I opened up Oreos, added a layer of potato chip crumbs and reassembled them - mini potato chip sandwiches!

  • Like 1
Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted

Okay Shelby in the spirit of fun. Two cultures separated by a common language. Doritos are not potato chips. And peanut butter is bait for mousetraps. Just saying.....

Well actually, I thought Ontarians referred to potato chips as potato crisps. Have I got the wrong part of Canada, or the wrong hemisphere? :-)

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

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

Well actually, I thought Ontarians referred to potato chips as potato crisps. Have I got the wrong part of Canada, or the wrong hemisphere? :-)

Nah. We expat Brits call them crisps but we proud Canadian citizens go with the flow and call them chips.

  • 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

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

When I was a kid, I opened up Oreos, added a layer of potato chip crumbs and reassembled them - mini potato chip sandwiches!

I have to endorse your ingenuity but not necessarily your food choices!

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

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

image.jpg

Only I could be totally awestruck by the sight of two cake layers! I learned that our oven is not level but since these layers are not meant for a wedding cake but a snack for the staff I'm not worried. They are the first step on the way to a Victoria sandwich/sponge. Pride comes before a fall and I am inordinately proud of myself! Listen for the crash.

  • Like 6

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

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted (edited)

So spent the day in Manitowaning.  Here is a bit of history.  Love how they mention 'centre for education of native peoples'.  You can be sure when a church was involved in those days that education took a back seat to conversion.  

 

DSCN2979.jpg

 

DSCN2980.jpg

 

DSCN2981.jpg

 

There are a number of free range apple trees in Manitowaning that I have checked out in the fall when I need some apples.  

 

DSCN2982.jpg

 

Lunch today from the Queen General Store and Cafe.  

 

DSCN2983.jpg

 

And you know you are in a small town when the whole town shows up to watch the ambulance pick up your last patient of the day!

Edited by Kerry Beal (log)
  • Like 4

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted

No attempted escapes tonight - no lamb chops where hurled from the balcony in the making of this dinner.    

 

DSCN2985.jpg

 

Lovely little chops with veg steam broiled in the cuisinart steam oven with a miso, lime juice and walnut oil sauce.  

 

DSCN2986.jpg

 

DSCN2987.jpg

  • Like 2

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted

Thank you for these pics.

 

what is that flat thing-y w the green 'sauce' and the 'swirl' of ?? mustard ?

That would be the top burger bun with the sweet pickle relish and mustard swirl upon it.  

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

i would not mind a bit more about this :

 

veg steam broiled in the cuisinart steam oven with a miso, lime juice and walnut oil sauce

 

thanks

The vegetables were cooked using the steam broil function at 450F for about 30 minutes. I was not impressed by the outcome. The vegetables brown but they do not crisp. (I'm betting weinoo will have a remedy. ) I googled for an interesting oil in which to roast the vegetables but came up instead with a "dressing". Didn't impress me either! But the name of the game is "test".

  • 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

Link to comment
Share on other sites
FauxPas

FauxPas

Posted
Posted (edited)

That would be the top burger bun with the sweet pickle relish and mustard swirl upon it.  

 

I thought that the green relish was for hot dogs and that real Canadians used this (pic below) for burgers. Maybe with a bit of mayo. :raz:

 

My husband and I get a craving for this stuff every now and again and we have not been able to find it in the parts of the US where we live/visit/stay. Next time we go down, we'll either take a jar with us or I'll have to find a recipe! 

 

Bicks.jpg

 

 

Picture from the Bick's site:

http://www.bicks.ca/products_sub.aspx?pid=39

Edited by FauxPas (log)
Link to comment
Share on other sites
FauxPas

FauxPas

Posted
Posted (edited)

The vegetables were cooked using the steam broil function at 450F for about 30 minutes. I was not impressed by the outcome. The vegetables brown but they do not crisp. (I'm betting weinoo will have a remedy. ) I googled for an interesting oil in which to roast the vegetables but came up instead with a "dressing". Didn't impress me either! But the name of the game is "test".

 

Maybe that's because you are steaming them.  :smile:

 

Over to you, weinoo!  

Edited by FauxPas (log)
Link to comment
Share on other sites
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...