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 — Life on the level


Recommended Posts

 Experiment number one. Fries soaked about 24 hours, dried and blanched in 160° beef fat. Temperature dropped to 112°C and only recovered to  about 125° after about 6 1/2 minutes. They were removed from the blanching oil at five minutes. A sample removed at four minutes was a little undercooked.

 

A second cooking at 180°C after they had returned to approximately room temperature. Only a small number of the fries were added to the oil. The temperature dropped to about 170°C and recovered quickly. They cooked for approximately two minutes and 30 seconds to attain the brown that you see. 

 

Kira is still happily munching on them. With ketsup!

 

265D1261-300D-4A1A-8C25-4012BAF233AC.thumb.jpeg.b3a2114f8214b60f567af8840f68bda6.jpeg

 

216B7E5C-7AC4-49B8-9F22-2269AE49D22A.thumb.jpeg.ab9bc319cc354d8f1ed6d60afc62c3ac.jpeg

 

6045E488-A18C-4A04-8F07-467DBAEE163A.thumb.jpeg.005783f87fd563bb8b35c3bf9551a81c.jpeg

 

A908A9AE-4A0B-4A53-91F6-55C9ADF3A40D.thumb.jpeg.5f4d0166fa9c8a9177632fea0df3707c.jpeg

 

4FD971B4-CC44-4DD0-8FCC-55861297C0E8.thumb.jpeg.a42502674db77c87f995f46c4cc2a61e.jpeg

 

 

  • Like 8
  • Delicious 4
Link to post
Share on other sites

I have this marketing theory that if Mickey D's would do a retro french fry special where they would cook them in beef tallow like the old days and charge $10 a serving, there would be lines around the block for them.

  • Like 8
  • Haha 1
Link to post
Share on other sites

 So after I misunderstood absolutely everything that happened today and was prepared to put my feet up and enjoy our day at home, Kerry looked at me strangely and said, “But we’re going out.  We need to hit Burt’s Farms and the grocery store at Mindemoya.”

 

 And so we did! At Max Burt’s we found:

68D1C7B7-8C92-4608-8414-B4308CCD2791.thumb.jpeg.7668282334fb6c7b5624ab5eab7d1acd.jpeg

 

4FF8716B-6581-4BD0-BE9F-CA9DA0C041F1.thumb.jpeg.399144e26955810d1ff9cbe53ba14af6.jpeg

 

Then a trip into the Mindemoya grocery store.  We had Kira with us and me with my limited mobility and it seemed nobody had any patience or consideration at all. Oh well.   We still managed to get everything on our list and more besides.

 

0B437DEA-EA8B-4089-80C5-CCE6EDDE15A9.thumb.jpeg.f251409b01a97cd521a18643d8741e49.jpeg

 

F15C243C-E4CE-4D9B-B232-CE8C7EC89345.thumb.jpeg.097a912d2be8304685b63d5e5d443fd2.jpeg

 

E3EE7CAF-A9A4-4E4C-8C2D-976F0C55D533.thumb.jpeg.4e744a04fed99825c0e6a46235800fb3.jpeg

 

274ED4F5-2E8D-4BF6-9E8B-906E27F903BB.thumb.jpeg.b12da0133671bacc35ec8f720e381ac7.jpeg

 

 Then it was time for a treat:

 

AEF6687B-04DD-46C0-8F2F-BDC2FDF80D74.thumb.jpeg.f16561e200a81736403749916e384c01.jpeg

 

Butter pecan for me and butterscotch for Kerry.

 

 

  • Like 11
  • Delicious 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 post
Share on other sites

That looks like quite the stock of meat! Mostly pork, it appears. Does this fill out the shopping list that you were working on before we got to the great scientific condiment debate?

 

I see that the butter is as local as it can be. Does it have any distinguishing features other than that - say, extra richness?

 

I want one of those ice cream cones.

  • Like 2

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

"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 post
Share on other sites
8 minutes ago, lindag said:

I don't think I’ve ever see milk-in-a-bag before.

Here it’s only in cartons or plastic jugs.

 

It's a Canadian thing, and not entirely coast to coast at that. Cuts down on plastic waste, or so they say.

You get 4 litres (ie, slightly over a US gallon) divided between 3 bags, except in Newfoundland where it's 1 litre/bag. The frugal (ie, many of my family) use them a second time as freezer bags before parting with them. As I can attest, a bag of milk is a chancy thing to hang from the handlebars of your bicycle when heading home. One one occasion the bag got caught between my tire and the front forks as I was heading downhill at a good clip, so my bicycle and I got to trade places for the lower half of the hill. My bicycle may have enjoyed the change of pace, but I did not. :)

  • Like 1
  • Haha 2
  • Sad 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to post
Share on other sites
Just now, Smithy said:

That looks like quite the stock of meat! Mostly pork, it appears. Does this fill out the shopping list that you were working on before we got to the great scientific condiment debate?

 

I see that the butter is as local as it can be. Does it have any distinguishing features other than that - say, extra richness?

 

I want one of those ice cream cones.

 The meat somewhat fulfils my requirements but it goes far beyond that. There is something about going into Max Burt’s that brings out the carnivore in both of us.  His meat is all humanely raised and he says his animals only have one bad day.  They meet their maker right on his farm. 

 

 The butter was considerably cheaper than what we can get in Little Current for the same brand so Kerry stocked up.

 

Ice cream cones are gone. You are too late. 

 

 

  • 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

Link to post
Share on other sites

Ice cream is also Farqhuar's Dairy as is the butter.

 

That was a 'baby' cone and a 'one scoop'.

 

When @Beth Wilson was still living on the island we had her bring down a bunch of pounds of the butter for our chocolate workshop - best quality for the money!

  • Like 5
Link to post
Share on other sites

681D438A-4C9A-4EB7-8759-DA3F14C2809F.thumb.jpeg.a98124288ba10e0024dff1a6d21a1685.jpeg

 

 Dinner was a salad plate that used up some of the leftover chuck eye.  I made a dressing of oil, Worcestershire sauce and heavy cream and Kerry added croutons and made up a Thousand Island dressing for hers (ketchup, Miracle Whip, relish, and a little bit of  ballpark mustard.

Edited by Anna N (log)
  • Like 7

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 post
Share on other sites
32 minutes ago, chromedome said:

It's a Canadian thing, and not entirely coast to coast

 

For a short window in time, it was a southern Michigan thing.  A dairy farm near us started selling milk in bags and since my Dad knew them (all farmers know each other, it is eerie sometimes) we started buying it.  We had the special pitcher and the special cutter.  The lower shelf of our fridge was piled up with the bags, we drank A LOT of milk.   Then Saudi Arabia came over and offered dairy farmers big bucks for their herds and he sold out to them and the cows went to the Middle East.  Weird.  Then no more bag milk, back to jugs.

  • Like 1
  • Confused 2
  • Sad 2
Link to post
Share on other sites
21 hours ago, Kerry Beal said:

Experiment number one. Fries soaked about 24 hours, dried and blanched in 160° beef fat. Temperature dropped to 112°C and only recovered to  about 125° after about 6 1/2 minutes. They were removed from the blanching oil at five minutes. A sample removed at four minutes was a little undercooked.

 

Since there was a #1 experiment, that should mean there's plans for at least a #2 experiment using that neato poly sciencey thingie, right?   Is one of the future experiments the start with cold/cool oil method?    I'm all in on the french fry experiments.

  • Like 1
Link to post
Share on other sites
2 minutes ago, lemniscate said:

 

Since there was a #1 experiment, that should mean there's plans for at least a #2 experiment using that neato poly sciencey thingie, right?   Is one of the future experiments the start with cold/cool oil method?    I'm all in on the french fry experiments.

 I suspect that will also be one of our experiments. But my next experiment is going to be  The serious eats variation of 1/4 inch fries. In an attempt to duplicate the McDonald’s fries of my youth.

 

  • Like 6
Link to post
Share on other sites
15 hours ago, Anna N said:

 So after I misunderstood absolutely everything that happened today and was prepared to put my feet up and enjoy our day at home, Kerry looked at me strangely and said, “But we’re going out.  We need to hit Burt’s Farms and the grocery store at Mindemoya.”

 

 And so we did! At Max Burt’s we found:

68D1C7B7-8C92-4608-8414-B4308CCD2791.thumb.jpeg.7668282334fb6c7b5624ab5eab7d1acd.jpeg

 

4FF8716B-6581-4BD0-BE9F-CA9DA0C041F1.thumb.jpeg.399144e26955810d1ff9cbe53ba14af6.jpeg

 

Then a trip into the Mindemoya grocery store.  We had Kira with us and me with my limited mobility and it seemed nobody had any patience or consideration at all. Oh well.   We still managed to get everything on our list and more besides.

 

0B437DEA-EA8B-4089-80C5-CCE6EDDE15A9.thumb.jpeg.f251409b01a97cd521a18643d8741e49.jpeg

 

F15C243C-E4CE-4D9B-B232-CE8C7EC89345.thumb.jpeg.097a912d2be8304685b63d5e5d443fd2.jpeg

 

E3EE7CAF-A9A4-4E4C-8C2D-976F0C55D533.thumb.jpeg.4e744a04fed99825c0e6a46235800fb3.jpeg

 

274ED4F5-2E8D-4BF6-9E8B-906E27F903BB.thumb.jpeg.b12da0133671bacc35ec8f720e381ac7.jpeg

 

 Then it was time for a treat:

 

AEF6687B-04DD-46C0-8F2F-BDC2FDF80D74.thumb.jpeg.f16561e200a81736403749916e384c01.jpeg

 

Butter pecan for me and butterscotch for Kerry.

 

 

Curious - toasted onion relish?  I am a Strubs fan...never seen that one before!

 

Also, hoping that ice cream is Kawartha's!!!!

 

;)

 

 

  • Like 1
Link to post
Share on other sites
4 hours ago, rotuts said:

@Anna N

 

in the first Meat Photo

 

their is a largish piece that is seasoned

 

Pork Ribs ?

Yes, those are pre-cooked pork ribs that Max has asked us to taste test. We performed the same service last year and found them not up to our standards so he has tweaked his method and his recipe and we will try them again this year.

Edited by Anna N
Verb tense. The damn thing never hears the last syllables (log)
  • 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 post
Share on other sites

 We are in Sudbury at the moment for some serious retail therapy.   We have been away from the big cities for a whole week apparently we don’t have much staying power!

 

We stopped at Jeremy’s Truck Stop in Nairn Centre for breakfast as usual.

 

9F1927D3-794F-4758-91F8-0C1704233B29.thumb.jpeg.9deeafeb99b874425c39f88cd9141edf.jpeg

 

 The peameal bacon breakfast with eggs over easy, potato pancakes and brown toast for Kerry.

 

A86B0FDA-6D93-468E-AF0B-A1AF6F34B205.thumb.jpeg.c3cfa291e16868fac78d726adf746b04.jpeg

 

B960FAE7-1C72-4752-B8EE-AD8EC63FE9D0.thumb.jpeg.b6d9ac11d132d7c34a842d2d5d1630e5.jpeg

 

 Poached eggs, potato pancakes and white toast for me.

 

 The potato pancakes come with sour cream but Kerry wished that she had asked for applesauce as well.

B8648566-BC52-40EE-B6D8-CCEC7C1A05C4.jpeg

  • Like 10
  • Delicious 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

Link to post
Share on other sites
3 hours ago, TicTac said:

Curious - toasted onion relish?  I am a Strubs fan...never seen that one before!

 

Also, hoping that ice cream is Kawartha's!!!!

 The onion relish is new to us.

 

Not Kawartha ice cream.  It is Farqhuar’s. 

  • 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

Link to post
Share on other sites
56 minutes ago, Anna N said:

 The onion relish is new to us.

 

Not Kawartha ice cream.  It is Farqhuar’s. 

Curious to hear about the onion relish...

 

Northern Ontario and not Kawartha!?  Oy!

Link to post
Share on other sites

This is what is required to get the chocolate discount pricing when one goes to the restaurant supply.

 

IMG_5850.thumb.jpg.1f95f970060ffb4f1bd54263500c480a.jpg

 

Bark made with Caramelized Peanuts ala David Lebovitz. She was checking me out with chocolate and peanuts on her breath!

 

 

  • Like 5
  • Haha 7
Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By KennethT
      I was thinking of doing a food blog of my recent trip through parts of New Zealand's south island.  Most of the food we had was nothing spectacular, but the experiences and various scenery we had over the trip were amazing.  Is there any interest in this?
    • By Melania
      It's one o'clock on a warm summer's day in Florence, I'm on my way to get ingredients for lunch. The sun is high in the sky, the cobblestones are warm under my feet and the aroma of something delicious is in the air. My mind starts to drift to the onions, celery and tomatoes I need for my pasta sauce, oh and don't forget something sweet for dessert...this truly is la dolce vita.
       
      My thoughts are soon interrupted by an unwelcome "chiuso" sign on the door of my new favorite deli. The blinds are closed and the friendly owners are nowhere in sight. The reality of having my favorite pasta dish for lunch was slipping further and further away.
       
       
      What a nightmare! How can this be?
        A local passing by must have noticed my frustration.   "Signorina, è riposo. Tutto è chiuso!"
        Of course! How could I forget about the sacred Italian siesta?
        A siesta or riposo, as most Italians call it, is a time of rest. This time is usually around midday, or the hottest part of the day (very inconvenient if you're craving a bowl of pasta.) No one can really say where the tradition of the siesta originates, but many say it's all about food (no surprises there really).
        For many Italian families the main meal of the day is lunch. This heavy meal in the middle of the day is attributed to the standard Mediterranean diet: A minuscule breakfast of a coffee and pastry , a heavy lunch and an evening meal around 10 o'clock. The logic is that after such a heavy meal one would surely be drowsy and need to rest, no one can work efficiently on a full stomach!
        Post offices, car rentals, supermarkets and even coffee shops (in some smaller towns police stations too) all close their doors for a riposo. Everything comes to a standstill as every Italian goes home to kick of their shoes, enjoy a homemade lunch with family and bask in the Italian sunshine for three to four hours. This is serious business. One would not dare work for 8 hours straight. After their riposo most businesses open again around 4 o'clock and stay open till 7pm. Its the perfect balance between work and play and does wonders for your digestive system!
        "Grazie!" I thanked her for the reminder. The midday sun started to become unbearable. The streets had cleared with only a few tourists braving the midday heat still around. I thought about the strawberries I bought from the market earlier that week. Strawberries for lunch on my shaded balcony and maybe a nap afterwards sounded like my perfect riposo. The pasta will have to wait till 4.
               
           
    • By KennethT
      OK.... here we go again!!!  While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now.  As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
    • By KennethT
      Happy New Year!  I'm sitting at the gate waiting for my flight from Saigon to NYC connecting through Taipei so I figured this would be a good opportunity to get started... But this is just the intro- the rest will gave to wait until I land about 22 hours from now, sleep for about 12 hours, then get my photos in order! We had a great week enjoying beautiful weather, taking in the frenetic yet relaxed street life and eating some amazing local food...
      Our flight here was on EVA Airline and was very pleasant and uneventful. Our flight from Nyc to Taipei left around 12:20 AM on the 24th. I love those night flights since it makes it very easy to get a decent amount of sleep, even in coach. EVAs food is quite good eith both Chinese and western choices for dinner and breakfast, and they came through several times with snacks such as a fried chicken sandwich with some kind of mustard. I think I had 4 of them!
      Once I get home, I'll continue posting with pics from our feast in the Taipei airport.... Spoiler: those who have read my Singapore foodblog from July may see a slight trend...

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...