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.

Anna N

Manitoulin — Life on the level

Recommended Posts

 One of our stops in Sudbury  was at Value Village where I spotted these books. I did not buy them.

 

A07154ED-EDC7-497B-BCC2-C56AFB7CBABE.thumb.jpeg.790e4d278a1152d9364003bcbf9a43f0.jpeg

 

 But I had a few moments of pure nostalgia while I stared at them.

 

 And this is what happens when you go into a liquor store to buy one bottle of booze.   You end up in two liquor stores because the first one didn’t have what you wanted and come home with this many bottles.

 

ED4B6C15-46B5-4BBF-B0E6-A21BE6EB98F7.thumb.jpeg.008c800233de24a2788d5520b1268068.jpeg

 

 

 

 

 

 

  • Like 7
  • Haha 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

Share this post


Link to post
Share on other sites

Does my heart good to see you also have Restores.   Those, plus the houses they build are wonderful examples of what we can do for others.  At the moment we have 95 boxes of ceramic floor tiles ready to donate to our local Restore. We just need to find the energy to haul them in.   Okay, back on track but I needed to make that shout out for a wonderful group of people.

  • Like 8

Share this post


Link to post
Share on other sites
23 minutes ago, IowaDee said:

Does my heart good to see you also have Restores.   Those, plus the houses they build are wonderful examples of what we can do for others.  At the moment we have 95 boxes of ceramic floor tiles ready to donate to our local Restore. We just need to find the energy to haul them in.   Okay, back on track but I needed to make that shout out for a wonderful group of people.

Our Restore will pick up stuff - and give you a tax receipt when they do.

  • Like 4

Share this post


Link to post
Share on other sites

Our nearest store has only been open a short while.  Once they are up to speed, I suspect they will offer pick-ups as well.  One way or another, they will end up with some really nice tiles.

  • Like 3

Share this post


Link to post
Share on other sites
Posted (edited)

Good morning. We awoke to cooler weather which is a welcome change considering that we don’t have a working air conditioner.   I was so tired when we got back from Sudbury yesterday I only had enough energy to drink a cocktail and go to bed. So this morning I will post the rest of our photographs.

 

 After Kerry visited Costco we were finally ready for a meal. I had been researching nearby restaurants when I came across MIC Whisky Pub. MIC =  made in Canada.  I asked Kerry if it sounded familiar and initially she said no. Once it came into view she knew we had been there before.  I tried to search our previous visits to Sudbury but without success. 

 

4A31B034-546A-4603-977F-0A34F6AD36D1.thumb.jpeg.d8e0daebfd33213a38fd6a5465686e51.jpeg

 

 Finally, almost enough milk for Kerry’s tea!

 

DDD42E8E-947E-49E8-AAE6-F38523CB6742.thumb.jpeg.634909cd93ca5f3689452ccf87a11406.jpeg

 

 A pint  of Ricard’s Red for me. 

 

 We shared some appetizers. 

 

18D25434-3124-4DB8-A7C3-062A9E7768E6.thumb.jpeg.caa497112f5e276ddb83347d2662f8a2.jpeg

 

 Kettle chips with a dip.

 

3B51C0AF-E1E2-4BDD-9349-3DA56A6A57EC.thumb.jpeg.4f8a08a05e38e24394bff9c657d2aec7.jpeg

 

 Braised pork riblets with honey mustard sauce for dipping.

 

B0E723E8-D2D5-487C-997A-E0165B3237EF.thumb.jpeg.fd14a0c3fa64edcb769122fe07b8fc5f.jpeg

 

 Calamari with Cajun aïoli.

 

E9D5006C-933C-4A62-A2F1-851F6B160759.thumb.jpeg.63dbce9a8e91dd415b07345db6134412.jpeg

 

 Escargot with cheese and garlic bread for dipping.


Edited by Anna N All sorts of typos. (log)
  • Like 8
  • Thanks 1
  • Delicious 4

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

Share this post


Link to post
Share on other sites

 On our way back from Sudbury we felt the need to prove our Canadian citizenship so stopped in Timmy Hortons for an ice cap each. DF76BDBF-3F9E-4FC0-BE88-E04CED114BDD.thumb.jpeg.9e7f10974dfd82703f2fa8d767d93b15.jpeg

 

 How is this for an intriguing purchase? 

 

444F7971-2A60-47FF-97FC-72FAFF528730.thumb.jpeg.67c9105bddb8e4b01cdcddad486a96cd.jpeg

 

954C14E8-CBA0-4BBB-B6B2-4D6FB18115EB.thumb.jpeg.4efbb65ab1817aa5d16812ffb47af301.jpeg

 

 Kerry had spotted one of these in the thrift store that supports animals.  She asked about it and was directed to a store a couple of doors down, Tool Town, and snagged the last one he had in stock. 

 

649F0142-0C36-4CF9-B8F5-C420EA0F906D.thumb.jpeg.8a2745eccff1ca3c578e750eb3799af6.jpeg

 

 Shishito peppers,  elastic bands – – yes we had to buy them!   3M hooks,  two books one of which I have no intention of cooking from— bought it out of curiosity, and finally some fresh dishwasher tablets because the ones here appear to have developed some kind of disease (I suspect they have been exposed to dampness or something). 

 

AA7ED67B-DF91-426E-BAA6-982A7AEC73DC.thumb.jpeg.803f2cae742fb826a301cff73020040b.jpeg

 

 Various implements for fishing french fries out of hot oil, stainless steel bowl from Value Village that captured Kerry’s  heart,  small vacuum bags for the food saver, peanuts for making caramelized popcorn and David Liebovitz’ nuts. 

 

361D310D-F968-4677-89FF-851FEA5DE94C.thumb.jpeg.ee905f017d83f742f233774144e87fee.jpeg

 Muscovado sugar,  Black bean garlic sauce and chilli garlic sauce, a lovely small baking tray, baby potatoes, tiny mushrooms, the real McCoy tonic water and finally, as a salute to the late and much missed Fat Guy, a Costco produce bag.

 

B2744E9A-BE10-4D19-B996-8F67AE5E0066.thumb.jpeg.45e3b33c10ff70610080b703f4d0fc96.jpeg

 

 Harissa, vadouvan seasoning,  Sicilian lemon marmalade, mochi rice bites,  stem ginger, tomato jam, two very inexpensive knives ( what can I say? I am a knife whore),  dates and another book.

 

6303FCEF-FC6A-413E-BDF5-BDDEB76034C2.thumb.jpeg.2339fbc9917dfb1b3155928ab1b5fadf.jpeg

 

Just a photograph to show the cost of one of the milkshake cups which Kerry usually acquires for a buck or two.  She was horrified at the price in the store.

 

20524DE6-3AAD-41D0-A826-4E562E1C3FCA.thumb.jpeg.1932685795eb42e38d1213e50b6e60a1.jpeg

 

 Our primary reason for visiting Costco!   Shrimp, scallops and decent chicken thighs. 

  • Like 12

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

Share this post


Link to post
Share on other sites

i would have snapped up those books

  • Thanks 1

Share this post


Link to post
Share on other sites

What a fun haul! I've never seen a folding roller cart like that before It's a wonderful find. Other random thoughts:

  • Once again, you make me wish I were a Costco member, but since the nearest is over 150 miles away it's better that I remain a virtual member. My freezers would be even more full with things I'd eventually have to cook.
  • I have a stainless steel bowl exactly like that, that I picked up at an estate sale some years back. I am a sucker for bowls anyway, but there's something especially pleasing about the rounded corners and nearly straight sides of this one. 
  • I couldn't make out the title of the cookbook with the white cover, so I went on an interesting excursion through the internet looking for Dani Patterson. There are a lot of them, even with the addition of the word "cookbook". I arrived at Coi: Stories and Recipes and figured I'd found it, based on this 2013 review on Eater. It looks like fun. I think I understand what you mean about having no intention of cooking from it. 
  • I'm not sure I can make out the price of those milkshake cups, but they look like they're double-digit. Are they really $47? Gives new meaning to the 7-11 store chain's drink name, 'Big Gulp'. O.o
  • I had to look up "vadouvan seasoning" also. Now my mouth is watering.
  • Like 2
  • Haha 1

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

Share this post


Link to post
Share on other sites
1 hour ago, Smithy said:

I had to look up "vadouvan seasoning" also. Now my mouth is watering.

Not sure whether one can actually capture the flavour in a bottle!   But yesterday I threw caution to the wind and if something appealed to me I bought it whether or not it made any sense.   And this was before my beer.  

  • Like 2
  • Haha 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

Share this post


Link to post
Share on other sites

@Anna N

 

you can go back and get those books.

 

you are not going to be able to stop thinking about them

 

just saying.

 

indeed , after to looked them over for a few weeks

 

you could take them back.

 

Pleasant Dreams !

Share this post


Link to post
Share on other sites
9 minutes ago, rotuts said:

you can go back and get those books.

Ha ha.  I misunderstood you. I thought you were talking about the books I actually did buy. I am so over the Galloping Gourmet.🙁

  • 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

Share this post


Link to post
Share on other sites
1 hour ago, Kerry Beal said:

The bowl is a West Bend. Some of my favorite bowls are West Bend. 

 

Yup - $47 for a milkshake cup!

 

I couldn't read it either and I wanted to be horrified too. Thank you.

  • Haha 1

Share this post


Link to post
Share on other sites
1 hour ago, Kerry Beal said:

The bowl is a West Bend. Some of my favorite bowls are West Bend. 

 

Does it fit in the Instant Pot for PIP cooking you think?   I like the straighter side bowls.   I had one, but *somebody* decided it made a better dog water bowl than an Instant Pot tool........Lord, give me strength....sometimes.

  • Haha 2

Share this post


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

 

Does it fit in the Instant Pot for PIP cooking you think?   I like the straighter side bowls.   I had one, but *somebody* decided it made a better dog water bowl than an Instant Pot tool........Lord, give me strength....sometimes.

Seems to be the same size as the IP - so wouldn't work. But the smaller one (wonder where it is) would.

 

 

  • Thanks 1

Share this post


Link to post
Share on other sites

Breakfast?  Sort of. 

 

6A6FE7C8-1FF8-48A4-BC47-3868CB492B56.thumb.jpeg.9b9f85fa3a9ffba4327812ebf89c20c6.jpeg

 

 I wanted to taste both the roasted onions and the tomato jam and this seemed like the best way to do it.  

  • 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

Share this post


Link to post
Share on other sites

Anna just reminded me that I have been lax in my posting duties today as I sit around and wait for a student to come from Orillia.

 

IMG_5890.thumb.jpg.535e1d7365ca76686244edf6ca633dd6.jpg

 

Cut up the remaining berries - not a single one moldy. Smell amazing.

 

IMG_5891.thumb.jpg.ce8ed600354fda5aabea3a47e347b449.jpg

 

My lunch - the dreaded MW laced bacon, cheese and tomato sandwich.

 

IMG_5894.thumb.jpg.ee82869abb937306673cc9ed5b018f6b.jpg

 

The start of experiment 2 - Kenji's fries. You shouldn't try to put a kind of softish potato in the cutter - it gets kind of bendy and hard to push through. These have been cooked for about 10 minutes in salted and vinegar laced water. 

 

 

  • Like 9
  • Delicious 1

Share this post


Link to post
Share on other sites

What do you plan to do with those strawberries, Kerry? It looks as though you're macerating them for a 'next step'. I'm pondering whether to do some sort of small-batch preservation or baking before the berries I bought go bad, or just continue eating myself silly. 

  • Haha 1

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

Share this post


Link to post
Share on other sites
2 minutes ago, Smithy said:

What do you plan to do with those strawberries, Kerry? It looks as though you're macerating them for a 'next step'. I'm pondering whether to do some sort of small-batch preservation or baking before the berries I bought go bad, or just continue eating myself silly. 

Not sure - just knew they needed something done with. Will likely eat with a bit of heavy cream.

  • Like 4
  • Delicious 1

Share this post


Link to post
Share on other sites

8F1B4FE4-F453-4BF9-B6E8-09A4A72E095B.thumb.jpeg.e0b90ca88797a684a7ac6900142bec1e.jpeg

 

 I was doing just fine without any more food until Kerry insisted on making herself a sandwich and I could smell the bacon. So here is my sandwich: white toast with leftover chuck eye steak, sliced Campari tomatoes and Kewpie mayo. 

  • Like 10
  • 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

Share this post


Link to post
Share on other sites
Posted (edited)
35 minutes ago, Kerry Beal said:

Not sure - just knew they needed something done with. Will likely eat with a bit of heavy cream.

 

I got carried away and bought too many strawberries, I roasted them and they came out beautifully, jammy, with a real deep strawberry flavor.   I also topped it with a really good balsamic to level up the flavor punch over ice cream.


Edited by lemniscate (log)
  • Like 6
  • Thanks 1
  • Delicious 1

Share this post


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

 

649F0142-0C36-4CF9-B8F5-C420EA0F906D.thumb.jpeg.8a2745eccff1ca3c578e750eb3799af6.jpeg

 

  two books one of which I have no intention of cooking from

 

You are going to love "Coi" by Daniel Patterson, he is a great writer and he eplains in full details all his thought processes behind his creations. One of the best restaurant books in my opinion.

 

 

 

Teo

 

  • Like 3

Teo

Share this post


Link to post
Share on other sites
4 hours ago, teonzo said:

You are going to love "Coi" by Daniel Patterson, he is a great writer and he eplains in full details all his thought processes behind his creations. One of the best restaurant books in my opinion.

It does indeed make an interesting read and I have no regrets buying it but, as I suspected, I will not be cooking from it.

  • 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

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By ElsieD
      Host's note: the initial title of this thread was "Swarvin' in ???"  as a teaser.  Once the destination was identified as Newfoundland, the title was changed to reflect this.  The initial comments were based on the ??? In the title.
       
       
      And we'll soon be off.......culinary adventures to follow.

    • By ElsieD
      Some of you may recall that in 2016 I had a blog about our trip to Newfoundland.  We are going there again tomorrow for a week, returning July 1 and I thought that since we are going to, and eating at, places different from that year, I would do another blog.  When I booked our flights and accommodations (7 places in 8 nights) last February, June 23rd seemed like a long ways away.  Yet here we are, about to leave.   I hope some of you will follow along as we travel through the province.    
    • By Smithy
      As times and available resources have changed, members have started their own food/travel blogs. These are not listed in the eG Foodblogs index below. You can find them, though, by searching with the tag "foodblog". The tag search box is near the upper right corner of the Forums Main Page. It looks like this:
       

    • By rarerollingobject
      In December, I spent 3 glorious weeks eating my way through Japan; Tokyo, Kanazawa, Kyoto, Sapporo, Hakodate and back to Tokyo. It was my 11th (!) trip to Japan but my mother had never been, so I thought I'd take the old girl over for a good time. We did not kill each other, surprisingly.
       
      I'll come back and caption these a little more informatively over coming weeks, but as you can see, we ate rather a lot. 

      Midori Sushi, Mark City, Shibuya (always my first stop when I arrive in Tokyo, as my preferred hotel is directly above it)
       

      Toro tuna belly,  Midori Sushi, Mark City, Shibuya
       

      Squid gristle for snack time (as you do)
       

      Uni tempura, Tsunahachi, Shinjuku
       

      Uni tempura, Tsunahachi, Shinjuku
       

      Eel, fish and scallop tempura, Tsunahachi, Shinjuku
       

      Clam meat, chopped, stuffed back in clam shell and tempura'd, Tsunahachi, Shinjuku
       

      Crab leg tempura, Tsunahachi, Shinjuku
       

      Maitake mushroom (a cluster of them) tempura, Tsunahachi, Shinjuku
       

      Squid, prawn which had been alive right up until this point, lotus root tempura, dipping sauce, radish and green tea salt, 
      Tsunahachi, Shinjuku
       

      Prawn head tempura, 
      Tsunahachi, Shinjuku
       

      Evening hotel room snack - an AUD$15 tray of uni from Isetan depachika (food basement), Shinjku
       

      Amaebi (sweet raw prawn) gunkan sushi from Umegaoka Sushi No Midori Sohonten, Shibuya
       
      '
      Engawa (flounder fin), lightly grilled, 
      Umegaoka Sushi No Midori Sohonten, Shibuya
       

      Otoro, chutoro and akami tuna, 
      Umegaoka Sushi No Midori Sohonten, Shibuya
       

      Marinated raw baby squid sushi, 
      Umegaoka Sushi No Midori Sohonten, Shibuya
       

      Otoro fatty tuna belly and minced daikon (takuan), 
      Umegaoka Sushi No Midori Sohonten, Shibuya
       

      Fried oysters, 
      Umegaoka Sushi No Midori Sohonten, Shibuya
       

      Negitoro - fatty minced tuna belly and green onion,
      Umegaoka Sushi No Midori Sohonten, Shibuya
       

      Salmon, flounder fin and tuna belly aburi (lightly grilled), 
      Umegaoka Sushi No Midori Sohonten, Shibuya
    • By liuzhou
      I have just returned home after four days (three nights) in Guilin. This was a business trip, so no exotic tales this time. Just food. Anyway, despite its reputation, Guilin is actually a rather dull city for the most part - anything interesting lies outside the city in the surrounding countryside.
       
      I was staying in the far east of the city away from the rip-off tourist hotels and restaurants and spent my time with local people eating in normal restaurants.
       
      I arrived in Wednesday just in time for lunch.
       
      LUNCH WEDNESDAY
       
      We started with the obligatory oil tea.
       

      Oil Tea
       

      Omelette with Chinese Chives
       

      Stir-fried Mixed Vegetables
       

      Sour Beef with Pickled Chillies
       

      Cakes*
       

      Morning Glory / Water Spinach**
       
      * I asked what the cakes were but they got rather coy when it came to details. It seems these are unique to this restaurant.
       
      ** The Chinese name is 空心菜 kōng xīn cài, which literally means 'empty heart vegetable', describing the hollow stems.
       
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...