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

Anna N

By Anna N
in Food Traditions & Culture

 Share

Recommended Posts

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Kerry Beal said:

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

 

Your profession, no?  Please explain "the purple".

 

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

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

Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted
12 minutes ago, JoNorvelleWalker said:

 

Your profession, no?  Please explain "the purple".

 

 

I should think "Corpse preventer" would be a better summary of her profession.

 

Purple was one color available for casts...what were the other choices? Is there a significance to the purple?

  • Like 3

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"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 comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted
8 hours ago, JoNorvelleWalker said:

 

Your profession, no?  Please explain "the purple".

 

Each width of casting material is a different color - so the lady on the left could have had red - but opted for the purple cause it's her grandson's favorite color. The kid was getting purple no matter what because of the width - but he was still happy with it.

  • Like 3

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted
8 hours ago, Smithy said:

 

I should think "Corpse preventer" would be a better summary of her profession.

 

Purple was one color available for casts...what were the other choices? Is there a significance to the purple?

4 inch purple, 3 inch red, 2 inch glow in the dark which is a really yucky ivory color in daylight. 

  • Like 3

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

I thought about starting the intermittent fasting this morning but it makes for lousy photographs so I had this instead.

 

EE586070-495B-4E00-8BF5-358BB9A23856.thumb.jpeg.001aa4f3bf6142b1685b7f05645180ce.jpeg

 

 

 

 

  • Like 3
  • Haha 16

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 comment
Share on other sites
Smithy

Smithy

Posted
Posted
1 hour ago, Kerry Beal said:

... 2 inch glow in the dark which is a really yucky ivory color in daylight. 

 

Sounds like something one would use so as to see The Mummy coming in the dark.

  • Like 1
  • Haha 4

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"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 comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted

So today was the day for the Naan in a Caan. 

 

FullSizeRender.thumb.jpg.d8eb0eb62f2eeee49ae5776a5fc23efe.jpg

 

IMG_7075.thumb.jpg.8296ded7358958031c72100c11fb58e3.jpg

 

IMG_7078.thumb.jpg.6b4ebdd8485f1a61124b18cd7bca6bc7.jpg

 

IMG_7079.thumb.jpg.d63a9cec496ef1f673552b3697e59a4d.jpg

 

So rolled out, oiled, and cooked at 160º on Control Freak.

 

Cooked two - tasted the first - binned the rest.

 

Salty, chemically, wrong texture.  

  • Thanks 1
  • Confused 2
  • Sad 13

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted

Thanks for taking one for the team!

  • Like 4
  • Haha 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"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 comment
Share on other sites
Kim Shook

Kim Shook

Posted
Posted
5 hours ago, Kerry Beal said:

So today was the day for the Naan in a Caan. 

 

FullSizeRender.thumb.jpg.d8eb0eb62f2eeee49ae5776a5fc23efe.jpg

 

IMG_7075.thumb.jpg.8296ded7358958031c72100c11fb58e3.jpg

 

IMG_7078.thumb.jpg.6b4ebdd8485f1a61124b18cd7bca6bc7.jpg

 

IMG_7079.thumb.jpg.d63a9cec496ef1f673552b3697e59a4d.jpg

 

So rolled out, oiled, and cooked at 160º on Control Freak.

 

Cooked two - tasted the first - binned the rest.

 

Salty, chemically, wrong texture.  

Betcha it wasn't as bad as my Burger King taco. 😂

  • Like 2
  • Haha 7

Kim

Kim's Cookbook

What Fresh Hell is This?

Link to comment
Share on other sites
Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Kerry, is this literally a pop-can naan or did you improvise with canned biscuits?     It the latter, I certainly understand your comments about the off-putting flavor and saltiness.    And if the former, couldn't they have come up with better?

  • Like 1

eGullet member #80.

Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
25 minutes ago, Margaret Pilgrim said:

Kerry, is this literally a pop-can naan or did you improvise with canned biscuits?     It the latter, I certainly understand your comments about the off-putting flavor and saltiness.    And if the former, couldn't they have come up with better?

 

Sadly the former...

 

https://forums.egullet.org/topic/158615-manitoulin-—-life-on-the-level/?do=findComment&comment=2208952

 

  • Like 2

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

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

Link to comment
Share on other sites
Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
6 minutes ago, JoNorvelleWalker said:

 

Sadly the former...

 

https://forums.egullet.org/topic/158615-manitoulin-—-life-on-the-level/?do=findComment&comment=2208952

 

Thanks for this.    I can't understand why big dough companies can't come up with quick and yeast products that actually taste like the real thing.    Why do canned biscuits taste so strongly like baking soda?    Why are rolls and pizza doughs so sweet?    Would be such a boon bur are essentially unusable.   

  • Like 1

eGullet member #80.

Link to comment
Share on other sites
gfweb

gfweb

Posted
Posted
7 hours ago, Kerry Beal said:

So today was the day for the Naan in a Caan. 

 

FullSizeRender.thumb.jpg.d8eb0eb62f2eeee49ae5776a5fc23efe.jpg

 

IMG_7075.thumb.jpg.8296ded7358958031c72100c11fb58e3.jpg

 

IMG_7078.thumb.jpg.6b4ebdd8485f1a61124b18cd7bca6bc7.jpg

 

IMG_7079.thumb.jpg.d63a9cec496ef1f673552b3697e59a4d.jpg

 

So rolled out, oiled, and cooked at 160º on Control Freak.

 

Cooked two - tasted the first - binned the rest.

 

Salty, chemically, wrong texture.  

 

You need the Big Easy for that stuff. 

Still have it?

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted
1 hour ago, Margaret Pilgrim said:

Kerry, is this literally a pop-can naan or did you improvise with canned biscuits?     It the latter, I certainly understand your comments about the off-putting flavor and saltiness.    And if the former, couldn't they have come up with better?

Literally naan in a can

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted

"The Big Easy" = the Green Egg?

 

Thanks for the info about the Naan in a Caan.* I hadn't thought of it, but now if I hear about it I won't be tempted.

 

 

*(Shelby, I hope you have a sleepless night for that earworm, because I sure will)

  • Like 2
  • Haha 2

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"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 comment
Share on other sites
DesertTinker

DesertTinker

Posted
Posted
7 minutes ago, Shelby said:

I have an ear worm...but there is no tune.

 

Naan in a caan

 

Naan in a caan

 

Naan in a caan

 

Damn.

 

 

ARRRRRGH

 

That rhymes too

 

 

Well, it beats “Nan” in a can...😂🤣

  • Like 1
  • Haha 4
Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted
7 minutes ago, Smithy said:

"The Big Easy" = the Green Egg?

 

Thanks for the info about the Naan in a Caan.* I hadn't thought of it, but now if I hear about it I won't be tempted.

 

 

*(Shelby, I hope you have a sleepless night for that earworm, because I sure will)

Nope - the Big Easy Oiless Turkey Fryer. 

  • Like 2

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

Link to comment
Share on other sites
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...