Manitoulin — change is in the air.

[rotuts]

Oooooo !

 

Oooooooooooo !

 

 

that's the Cream on top of my Bucket list

 

I have one town over two Brazilian butcher shops

 

based on SVEverithing

 

I hope to get to them sometime for a Nice 

 

 picanha

 

from them sometime soon

 

Fall ?

 

Ive got a lot of " Chew Down "

 

in F_b and F_c  down stairs.

 

Bon Appetit !

[Anna N]

1 hour ago, suzilightning said:

anything in the Japanese cuisine you would like?

 Japanese cabbage rolls are right up there and the cabbage is in the freezer awaiting my attention.

Edited July 22, 2018 by Anna N
Changed “in” to “and” to make better sense. (log)

[Tri2Cook]

1 hour ago, Anna N said:

 Given that we now have in total 5 pounds of ground pork and you sound excited about it, perhaps you could share what you do with it, eh?  

 

Breakfast sausage is my favorite use. I use sage, brown sugar, salt, cayenne, red chile flakes, black pepper, marjoram, grd. coriander and MSG. I like the heat and sage at higher levels than most probably would and sometimes I replace the brown sugar with a larger amount of maple syrup just for a change of taste.

[Tri2Cook]

1 hour ago, Anna N said:

 Given that we now have in total 5 pounds of ground pork and you sound excited about it, perhaps you could share what you do with it, eh?  

 

Breakfast sausage is my favorite use. I use sage, brown sugar, salt, cayenne, red chile flakes, black pepper, marjoram, grd. coriander and MSG. I like the heat and sage at higher levels than most probably would and sometimes I replace the brown sugar with a larger amount of maple syrup just for a change of taste.

Sorry for the double. It didn't show that it posted when I hit the post button. Just left everything right where it was with the button still active so I thought it failed. 

Edited July 22, 2018 by Tri2Cook (log)

[suzilightning]

1 minute ago, Tri2Cook said:

Breakfast sausage is my favorite use. I use sage, brown sugar, salt, cayenne, red chile flakes, black pepper, marjoram, grd. coriander and MSG. I like the heat and sage at higher levels than most probably would and sometimes I replace the brown sugar with a larger amount of maple syrup just for a change of taste.

I adore sage flavored breakfast sausage.  My pop(grandfather) used to take commericial breakfast sausage and 'doctor' it with sage until he was happy with it.  I would just eat his sausage with maple syrup and be a happy camper.....

[Anna N]

 

Eggs (from Pike Lake Farms) so fresh they were still in utero this morning!  3 dozen should last us a few days. 

 

More flour. Lots more flour.

 

And I asked Kerry to grab me 3 pieces of fruit. Fresh fruit was in short supply. Should have told her “bananas don’t count”!  But I will doctor them up and between me and Kira (who likes bananas) we will survive. And then there is always banana bread.  

Edited July 22, 2018 by Anna N
Change says to days (log)

[MelissaH]

7 minutes ago, Anna N said:

And I asked Kerry to grab me 3 pieces of fruit. Fresh fruit was in short supply. Should have told her “bananas don’t count”!  But I will doctor them up and between me and Kira (who likes bananas) we will survive. And then there is always banana bread.  

Bananas most definitely don't count! (They aren't edible.)

 

Are cherries around at all still? Ours are much less in evidence than they were last week. I'm hoping that the blueberries at the U-Pick place are still available on Monday, now that I finally have time to pick and freeze some. The hot dry conditions seem to have done a number on our local produce.

[Kerry Beal]

 

 

 

 

 

[Anna N]

And here’s a photo from last summer.

 

They don’t stay small and cute very long!

[Anna N]

49 minutes ago, Tri2Cook said:

I use sage, brown sugar, salt, cayenne, red chile flakes, black pepper, marjoram, grd. coriander and MSG.

 

41 minutes ago, suzilightning said:

I adore sage flavored breakfast sausage. 

Thank you, but two sage averse diners here!

[Anna N]

13 minutes ago, MelissaH said:

Are cherries around at all still?

I am sure if there were decent cherries we would not have found ourselves with bananas.  

[Shelby]

Bananas give me the worst heartburn.  I know.  I'm weird.

[Tri2Cook]

46 minutes ago, Anna N said:

 

Thank you, but two sage averse diners here!

It's good without the sage and with maple syrup instead of the brown sugar but I wouldn't skip the larb and gyoza and all that just to make breakfast sausage even if you both did like sage. 

[kayb]

20 hours ago, Tri2Cook said:

I don't find blueberries particularly difficult to pick other than it taking a lot of berries to fill a pail... it's dealing with being the main course for every bug within 100 km of where I'm picking that drives me out of the blueberry patch.

 

I didn't make it to the pick-em-yourself blackberry place this year, being out of town for two of the weeks it was open, but I'm amazed every year at the difference between it and the blackberry picking of my childhood.

 

Buckets in hand, and clad in long-sleeved shirts with rubber bands around the sleeves to keep them down, and bearing gloves with the fingers cut out, we'd traipse out through the woods in search of wild blackberry patches, which typically sprang up around ditch banks and old house places that had had a shallow well. Clad in the protective gear, we'd pick our pails as full as our fingers could stand.

 

Coming home, we'd have a bath with a healthy portion of bleach in the bath water to kill the chiggers, and inspect thoroughly to ensure there were no ticks. (Foragers, a fine tip: dog flea collars fastened around your pants legs will keep the ticks away!)

 

At the You-Pick-Em place, the domestic vines have no thorns. The berries are twice the size (albeit not as sweet) as the wild ones. The grass is mowed between the vines. It took me 20 minutes last summer to pick two gallons. And that didn't count the ones the grandchild filched out of the bucket.

 

[Anna N]

3 minutes ago, kayb said:

At the You-Pick-Em place, the domestic vines have no thorns. The berries are twice the size (albeit not as sweet) as the wild ones. The grass is mowed between the vines. It took me 20 minutes last summer to pick two gallons. And that didn't count the ones the grandchild filched out of the bucket.

 Definitely takes the sport out of it.

 

 I have always found just lifting the punnet off the counter in the supermarket and placing it in my cart is as much exercise as I need to get my share of blackberries or any other fruit for that matter. 

[Smithy]

I thoroughly enjoyed the blackberries I could pick off the roadside verge hedges in the English countryside, many years ago. They made a nice hiking snack. However, given the thorniness of those bushes I'd have needed much better protection if I'd wanted to harvest enough for, say, pie or preserves. Wild raspberry bushes have nothing on blackberry brambles!

 

I didn't know until now that the blueberry comb is hard on the bushes. Not that I've ever had the chance to try one, but I appreciate the information.

[cdh]

3 hours ago, Kerry Beal said:

Yup - egg whites whipped until approaching dry, yolks and a bit of cream immersion blended, fold together - pour into hot buttered pan - once bottom starting to blow some bubbles up the side it's probably getting brown - bung in the oven for 10 minutes or so. (400º F)

 

Next time, throw a handful of grated cheese onto the pan and let it render its fat and start crisping up before you pour the puffy eggs in.  You'll get the nice brown crispy crust, but because it is cheese and not egg, it will taste good. 

[Anna N]

 

 Tonight’s cocktail:  Not A Pompadour!

 

(notice I am doing my share drinking that disgusting rum!)  

Edited July 22, 2018 by Anna N (log)

[Okanagancook]

Why don’t you make flambé bananas for dessert!😋

[FrogPrincesse]

22 hours ago, Porthos said:

My FIL uses "Dead Soldier" and now we also do.

In France we call them cadavres! The next-morning sign of a great party...

[Anna N]

 

 This is why we have sous vide!   Blade roast sous vided from frozen for 30 hours at 57°C!   Grilled romaine lightly dressed with a sherry vinegar vinaigrette. 

[Anna N]

1 hour ago, Okanagancook said:

Why don’t you make flambé bananas for dessert!😋

 Thanks. New bananas are not ripe enough. Old bananas are too ripe. No Goldilocks bananas available. 

[Kim Shook]

9 hours ago, suzilightning said:

I adore sage flavored breakfast sausage.  My pop(grandfather) used to take commericial breakfast sausage and 'doctor' it with sage until he was happy with it.  I would just eat his sausage with maple syrup and be a happy camper.....

I'm a sage sausage and maple syrup girl, too.  I can't tell you how many LOOKS I've gotten when folks see me dipping my sausage into syrup!

[Tri2Cook]

6 hours ago, Kim Shook said:

I'm a sage sausage and maple syrup girl, too.  I can't tell you how many LOOKS I've gotten when folks see me dipping my sausage into syrup!

My wife used to brown the sausages, dump a little maple syrup and a little water in the pan, then cook it and toss them around until a maple glaze coated them. The first time she did it, I questioned why she would do that to some perfectly good sausage but it was actually pretty tasty. Not something I often do myself but it's nice now and then.

[Kim Shook]

3 hours ago, Tri2Cook said:

My wife used to brown the sausages, dump a little maple syrup and a little water in the pan, then cook it and toss them around until a maple glaze coated them. The first time she did it, I questioned why she would do that to some perfectly good sausage but it was actually pretty tasty. Not something I often do myself but it's nice now and then.

Oh, I am definitely trying that.  Sounds like the sausage version of candied bacon!