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Manitoulin — Life on the level


Anna N

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11 minutes ago, Kerry Beal said:

A whole lot of people were down at Low Island tonight - not the quiet sanctuary to which I have become accustomed. 

 

And the submarine still there.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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10 hours ago, JeanneCake said:

I thought to myself as I looked at that lunch picture "what is that? chocolate sauce? ON BREAD? touching way overcooked carrots? Is someone pranking them?"

 

I went back and then I saw that little  beef puck peeking out between the bread slices.  Sorry you had that, but at least now you're "home" and the Clipper Ship has let the memory  - or a least the taste! - of that slide into oblivion...

 We have had some very good food at that same place. I know it changed hands. From now on we have determined that they still do a decent all-day breakfast. We’ll stick to that. We have so many good meals out so I got over this one pretty fast!  Thanks for your empathy. 

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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

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8 hours ago, JoNorvelleWalker said:

 

I only could hope that it was mole.

 

 I just spit my coffee all over my iPad.  I know that you mean the Mexican dish but as soon as I read it I was reminded that at one time I honestly believed that moleskin came from moles. I used to think that there were people who sat around skinning moles.  So you  see how I made the leap to you intimating that it was a hot mole sandwich. 

 

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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

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Do you know how much fun I've had over the years teasing Anna about that moleskin? We can get ourselves laughing so hard that tears run down our legs.

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14 hours ago, Kerry Beal said:

The Clipper Ship 

 

IMG_6748.thumb.jpg.b62a14330bb6a82a01712b6fd01c9bc7.jpg

 

 

What are you keeping in the little spray bottle?  My bar has a collection of little atomizer bottles with various stuff in them.  Best use for them I've found is citrus oils... dissolve about 1 or 2 ml of lemon or orange or grapefruit oil into a bottle full of grain alcohol and you can add citrus zestiness without fiddling around with citrus zest.  

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Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

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1 hour ago, cdh said:

What are you keeping in the little spray bottle?  My bar has a collection of little atomizer bottles with various stuff in them.  Best use for them I've found is citrus oils... dissolve about 1 or 2 ml of lemon or orange or grapefruit oil into a bottle full of grain alcohol and you can add citrus zestiness without fiddling around with citrus zest.  

Absinthe in that one.

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2 hours ago, cdh said:

Best use for them I've found is citrus oils... dissolve about 1 or 2 ml of lemon or orange or grapefruit oil into a bottle full of grain alcohol and you can add citrus zestiness without fiddling around with citrus zest.   

 

@cdh, how much alcohol is in the bottle (to start with)?

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5 hours ago, Anna N said:

So you  see how I made the leap to you intimating that it was a hot mole sandwich.


Makes sense. Seems a shame to waste the moles after removing their skin... might as well make a sandwich. :D

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

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1 hour ago, TdeV said:

 

@cdh, how much alcohol is in the bottle (to start with)?

Those little guys are around 50ml, so figure 48 or 49ml... You're shooting for a 2-4% solution.  Any more that that and the oil can start gumming up the works in the atomizer sprayer.

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Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

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46 minutes ago, Tri2Cook said:


Makes sense. Seems a shame to waste the moles after removing their skin... might as well make a sandwich. :D

 Nose to tail eating all the way.

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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

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 So on Kerry’s orders and to help out @Smithy, I tried reheating some fries in the CSO.  Bearing in mind that these were not the best fries to begin with I believe I brought them back to their less than perfect state by re-heating them  for 10 minutes at 325°F using the steam/bake function. The convection/bake works neither better nor worse in this oven than it does in any countertop  oven. The secret is the steam/bake function. Yes it is counterintuitive to think that steam/bake would crisp anything up but take my word for it.  Fries or fried chicken same thing ——steam/bake. 

55C83B09-4DA2-41B3-8548-136841F01B81.jpeg

 

 Edited to add that I used the tray that came with the oven and lined it with foil and put it into the toast position.

Edited by Anna N (log)
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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

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40 minutes ago, Anna N said:

 

 

 So on Kerry’s orders and to help out @Smithy, I tried reheating some fries in the CSO.  Bearing in mind that these were not the best fries to begin with I believe I brought them back to their less than perfect state by re-heating them  for 10 minutes at 325°F using the steam/bake function. The convection/bake works neither better nor worse in this oven than it does in any countertop  oven. The secret is the steam/bake function. Yes it is counterintuitive to think that steam/bake would crisp anything up but take my word for it.  Fries or fried chicken same thing ——steam/bake. 

55C83B09-4DA2-41B3-8548-136841F01B81.jpeg

 

 Edited to add that I used the tray that came with the oven and lined it with foil and put it into the toast position.

 

 

Am I correct, however, in thinking that you would not initially cook fries in the steam/bake mode? I ask because I tried some tater-tot-type-thingies that way and they simply went soggy.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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"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

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8 hours ago, Anna N said:

 I just spit my coffee all over my iPad.  I know that you mean the Mexican dish but as soon as I read it I was reminded that at one time I honestly believed that moleskin came from moles. I used to think that there were people who sat around skinning moles.  So you  see how I made the leap to you intimating that it was a hot mole sandwich. 

 

 

Moleskin08042019.png

 

 

"There is just now an exceptional demand for moleskins,...due to a report that the King recently had a waistcoat made of moleskins."

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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1 hour ago, JoNorvelleWalker said:

"There is just now an exceptional demand for moleskins,...due to a report that the King recently had a waistcoat made of moleskins."

 That will teach that Kerry Beal to laugh at me!  

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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

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2 hours ago, JoNorvelleWalker said:

 

Do the gendarmes come for you if you cross over into Quebec?

 

 

1 hour ago, Smithy said:

 

Am I correct, however, in thinking that you would not initially cook fries in the steam/bake mode? I ask because I tried some tater-tot-type-thingies that way and they simply went soggy.

I don’t think I would attempt to cook them initially in the steam/bake mode. But I have to admit I have never tried.

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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

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2 hours ago, JoNorvelleWalker said:

 

Do the gendarmes come for you if you cross over into Quebec?

 

 If you are messing about with illegal liquor and stuff like that you might find yourself facing these people: 

Gendarmerie royale du Canada (GRC)

 

But they likely won’t arrive in their red jackets nor on horseback.

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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

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When I was a mere tyke, we were coming home from visiting BC, and innocent/ignorant father was beguiled by a butcher near the border.     Icing up his cooler, he bought a tidy sum of large cuts.    At the border, a rosy cheeked and rotund border control guy happily relieved him of his bounty.    Nice gig.    I am sure and would hope that there are strict rules about what happened to confiscated meat.   Hopefully an institution or such.   

Edited by Margaret Pilgrim (log)
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eGullet member #80.

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Adulterated Corpse Reviver- Anna and I agreed that even unadulterated it wouldn't have been our favorite. 

 

IMG_6801.thumb.jpg.42393519af8646e68e75f3ac0c966afb.jpg

 

My replacement - a Rainbow Sour. 

 

IMG_6803.thumb.jpg.bdd537bd484372474710a8c143a00842.jpg

 

Much more up my alley.

 

 

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Kira waiting for the fireworks. Not everyone in town knows me - but they all know Kira.

 

 

 

IMG_6806.thumb.jpg.2f81237876a2ff0d518255f55446da66.jpg

 

IMG_6810.thumb.jpg.87d72e59780ab39dbb03fc697499adaf.jpg

 

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She got quite antsy when they started - lots of loud bangs - but eventually she settled down and began to enjoy the show.

 

IMG_6905.thumb.jpg.dd2d4299c3876510befa4a051f534918.jpg

 

 

Not a lot of photos of the fireworks - going to see if I can upload a video properly overnight. 

 

 

 

 

 

 

IMG_7019.jpg

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