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Manitoulin Unravelled

Anna N

By Anna N
in Food Traditions & Culture

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Shelby

Shelby

Posted
Posted
1 minute ago, Anna N said:

Yes.  It is hot chicken sandwich gravy  and you are solely responsible for its purchase. Your damn photos of stuff with gravy on them did the trick.   And yes perhaps popsicles or perhaps paletas. Again somebody on this forum needs to take the blame and I think it might be @blue_dolphin.

:D

 

Well, you are an enabler.  Because of your poutine I have been thinking for hours about what I could make to put gravy on tonight.

  • Like 4

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Deryn

Deryn

Posted
Posted

Had my first poutine in Nova Scotia yesterday at the music festival. Gravy was ok (may have been canned but didn't taste too 'tinny' (especially after I enhanced it with a bit of vinegar as Canucks are often wont to do), the chips were really good (and obviously hand cut which was refreshing) but darn it, the curds were hard and definitely didn't even recall how to squeak.

 

Your curds looked much more appealing. Did they actually melt?

Kerry Beal

Kerry Beal

Posted
Posted

Anna pointed out a few minutes ago that I'm getting old - she says that two years ago by now I would have had everything unpacked, the closet emptied out, the BBQ out on the balcony and heated up, the people who stayed in the condo blamed for the missing whatever...and all my baking done and the egg people contacted to obtain eggs. I think she's right damnit!

 

IMG_2445.jpg

 

The closet pre emptied.

 

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The liquor cabinet predux.

 

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The liquor cabinet middux.

 

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The liquor cabinet redux!

 

 

  • Like 14

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

 One of us forgot to post photographs of dessert last evening.  Chocolates that Kerry brought back from New York city.

 

image.jpeg

 

They came in a delightful "book".

 

image.jpeg

Nicely tissued and sealed inner packaging. 

 

image.jpeg

 

Top Left. Vero. Top Centre. New York, New York. Top Right Wild Strawberry

Bottom Left. Black & White. Bottom Centre. Kalamansi Meringue Pie. Bottom Left. Passion Fruit

 

  • Like 8

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

Kerry Beal

Kerry Beal

Posted
Posted

IMG_2493.jpg

 

Thai basil, two very sad basil, dill and mojito mint.

 

IMG_2494.jpg

 

The cilantro from the supermarket that had roots on it, italian parsley, chives and and thyme. 

 

IMG_2495.jpg

 

See the crystals?

 

There is a mail strike potentially happening in Canada, the posties were in strike position as of midnight July 2. To save about half the space in the car we opted to ship the rug rats diapers up from southern ontario and I did it in plenty of time - or so I thought. So by Thursday as we were driving up here - in spite of the website saying they would be delivered that day - it became clear that they would not - and due to the strike - potentially not at all! So we contacted the company and had them ship up another $500 worth via courier. But of course being in the location we are those will not arrive until Monday.

 

Our diaper purveyor kindly called ahead to the local pharmacy to make sure that they had something that might tide us over. So in we went to buy a package. We have since gone and liberated other diapers, not perfect, but a lot more suitable from the hospital. (after a couple of major spills). 

 

This means that I have a package of diapers that are not going to be made use of - however I needed something to keep the moisture in the planters. Diapers contain a layer of hydrogel crystals - also found in moisture retaining potting soils. 

 

So that's the crystals!

  • Like 10

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Porthos

Porthos

Posted
Posted

Is Ontario on Standard of Daylight Savings time?

Porthos Potwatcher
The Once and Future Cook

;

Anna N

Anna N

Posted
  • Topic Starter
Posted
2 minutes ago, Porthos said:

Is Ontario on Standard of Daylight Savings time?

Daylight 

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

image.jpegimage.jpeg

Kerry carrying the liquor for tonight's cocktail. Any guesses what it will be?

  • 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

Anna N

Anna N

Posted
  • Topic Starter
Posted (edited)
35 minutes ago, Shelby said:

I think that basil will perk right up.   I'd pick the tops off that are beginning to flower.

She thanks you profusely and is obeying!

Edited by Anna N (log)
  • 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

Tri2Cook

Tri2Cook

Posted
Posted
10 minutes ago, Anna N said:

Kerry carrying the liquor for tonight's cocktail. Any guesses what it will be?


Based on what I see, and because I'm very much a fan of said cocktail, I'm going with Eeyore's Requiem.

  • Like 3

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

Tri2Cook

Tri2Cook

Posted
Posted

Well, I suppose it was an easy guess after the reveal, wasn't it? :D I really need to learn to type faster...

  • Like 6

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

Martin Fisher

Martin Fisher

Posted
Posted
6 minutes ago, Kerry Beal said:

Love the coconut charcoal!

 

First I've heard of that! :$

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

Okanagancook

Okanagancook

Posted
Posted

I learned a cool trick to start the coals.  Paper towel, drizzle some vegetable oil all over, twist into a roll and weave it through the charcoal so it is partially overhead.  Light.

  • Like 3
Anna N

Anna N

Posted
  • Topic Starter
Posted

image.jpeg image.jpeg

 

 

dinner is underway. De-knuckled chicken Marylands salted and sprinkled with some smoked paprika. They will go into the CSO at 400 F (steam bake) for 30-40 mins with a flip front to back at the 20 min mark. Baby potatoes nuked with a bit of water x 5. Mins and tossed in hot beef fat. Kerry is working on the vegetable side.

 

  • Like 8

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

Okanagancook

Okanagancook

Posted
Posted
1 hour ago, Kerry Beal said:

I use a Map torch.

 

IMG_2502.jpg

You brute:) 

but if you use the towel you can mix your cocktail while it does its thing.

ok, something to have your tricks bag when the canister is empty.

cheers

  • Like 3
Martin Fisher

Martin Fisher

Posted
Posted
13 minutes ago, Kerry Beal said:

I have the patience of a gnat!

 

:D

  • Like 1

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

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