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Manitoulin — Life on the level

Anna N

By Anna N
in Food Traditions & Culture

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Smithy

Smithy

Posted
Posted
1 minute ago, Kerry Beal said:

Nope - the Big Easy Oiless Turkey Fryer. 

 

Oh yeah...I'd forgotten about that one too!

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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gfweb

gfweb

Posted
Posted
8 hours 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)

 

How soon ones forgets. 😀

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Anna N

Anna N

Posted
  • Topic Starter
Posted

I paid dearly for breakfast yesterday. Perhaps the human body requires a certain minimal level of booze before one introduces chips and dip.  This morning even the words evoke gastric distress. And so back to a much more sensible breakfast idea. 

 

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 Sicilian lemon marmalade on rye toast. 

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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

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Kerry Beal

Kerry Beal

Posted
Posted

Sailboat sailing by while we enjoy our Brother's Perryman. Booze is now packed away. I have made 3 bottles of premixed cocktails made to await our visit next year - but need to figure out where I can hide them since I don't have a locked cupboard anymore. 

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

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rotuts

rotuts

Posted
Posted (edited)

The Week isn't over yet

 

But Im very pleased 

 

you will both plan to be back next year.

 

as always

 

thank your for including Us

 

on your Trips

Edited by rotuts (log)
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Kerry Beal

Kerry Beal

Posted
Posted

Last of the trials this trip - retrograded for 45 min at 55, 1.5% brine until cooked (around 5 minutes) 165 til blonde, then 195 til brown. I thought the oil was warm but the probe wasn't measuring, just the pan temperature so half got a bit of a cold bath for a bit initially. Last batch done similarly were better.

 

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the Chocolate Doctor
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demiglace

demiglace

Posted
Posted
2 hours ago, Kerry Beal said:

Last of the trials this trip - retrograded for 45 min at 55, 1.5% brine until cooked (around 5 minutes) 165 til blonde, then 195 til brown. I thought the oil was warm but the probe wasn't measuring, just the pan temperature so half got a bit of a cold bath for a bit initially. Last batch done similarly were better.

 

IMG_7097.thumb.jpg.2f93524583b83b07f102ab70d450fce8.jpg

 

IMG_7100.thumb.jpg.88bfeed28ef390c0fec38a6d467d2dfc.jpg

 

 

Would you let us know what you liked best out of the trials?

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Kerry Beal

Kerry Beal

Posted
Posted

It was a windy night - making it possible to hike around Low Island without getting eaten alive. 

 

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Found this in my travels - oddly just after I took the picture my phone turned itself off. I have to be quite deliberate to reboot my phone and I'm pretty sure I hadn't.

 

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I've got a couple of short videos where I can pick up the blur of a Common Nighthawk flying around the soccer field. But for the life of me I couldn't get a proper photo.

 

 

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the Chocolate Doctor
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Porthos

Porthos

Posted
Posted
On 8/3/2019 at 4:12 PM, Kerry Beal said:

The Clipper Ship 

 

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I bought minis of St Germaine and absinthe today. I'll be trying this tonight. 

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Porthos Potwatcher
The Once and Future Cook

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Kerry Beal said:

It was a windy night - making it possible to hike around Low Island without getting eaten alive. 

 

IMG_7191.thumb.jpg.7c7ac7bb042c5a971a2d946b5b290cb7.jpg

 

Found this in my travels - oddly just after I took the picture my phone turned itself off. I have to be quite deliberate to reboot my phone and I'm pretty sure I hadn't.

 

 

Steal the label for your three booze bottles.

 

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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

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On ‎8‎/‎2‎/‎2019 at 3:15 PM, Kerry Beal said:

That and hummingbirds I understand 

 

While researching traditional pozole ingredients at work this afternoon* I learned that indigenous Mexicans also sacrificed butterflies and hummingbirds.  Do Ontario's food laws provide for religious exemptions?

 

The good news:  as far as can be determined no ortolans have yet been hunted in Mesoamerica.  Even though the CSO instruction booklet comes in Spanish.

 

 

*My Bolivian friend asserts she will never eat pozole again.  Then again, Bolivian street vendors blend up frogs.

 

 

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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

Anna N

Anna N

Posted
  • Topic Starter
Posted

 Breakfast was too boring to post a photograph. I finished up the jar of Sicilian lemon marmalade on rye toast. Lunch was not very photogenic either but it was damn tasty.

 

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 Fried egg and sliced tomato on really squishy white bread.  I don’t think I have ever tried this combination before.  

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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

Kerry Beal

Kerry Beal

Posted
Posted

For lunch today I reheated the fries from yesterday 325ºF steam bake 10 minutes. Reasonably close to the original - perhaps not quite as crispy. But to be fair the originals were not perfect. I think the beef fat is probably a bit past it's prime having done 6 weeks and multiple fries.

 

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the Chocolate Doctor
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Tri2Cook

Tri2Cook

Posted
Posted
5 hours ago, Anna N said:

Fried egg and sliced tomato on really squishy white bread.  I don’t think I have ever tried this combination before.


I was all ready to say I have and then I realized I'm actually not so sure about that. The tomato and egg sandwich, yes... but I couldn't swear in court that I've had it on squishy white bread. 

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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.

Tri2Cook

Tri2Cook

Posted
Posted
5 minutes ago, Kerry Beal said:

Barney's had cases of mini PB cups that would be suitable for use in cookies etc.


Most of the time I enjoy living in the middle of nowhere but every now and then I think wistfully about the infinitely larger number of purchasing options available in more populated areas. I don't think I'd buy a case of mini PB cups if I came across them but sometimes I think it might be nice knowing I could come across them. :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.

Kerry Beal

Kerry Beal

Posted
Posted
6 minutes ago, Tri2Cook said:


Most of the time I enjoy living in the middle of nowhere but every now and then I think wistfully about the infinitely larger number of purchasing options available in more populated areas. I don't think I'd buy a case of mini PB cups if I came across them but sometimes I think it might be nice knowing I could come across them. :D

Mind you - don't think I've ever seen that purchasing option in a more populated area!

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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Tri2Cook

Tri2Cook

Posted
Posted
3 minutes ago, Kerry Beal said:

Mind you - don't think I've ever seen that purchasing option in a more populated area!


Silly me. I'm so used to almost everywhere being a more populated area than where I live that it completely slipped my mind where you are right now when I posted that. :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.

JeanneCake

JeanneCake

Posted
Posted

It feels like you just got there... that first post -  I was thinking how great it's such a long trip! and now it's nearly over.  Your working "vacation" has been mine, as well.  Especially this week;  I have two people on vacation (they were new hires with existing vacation plans) and we have 20 weddings this weekend.  I am so beyond tired; your trip  is keeping me going and I'm happy to be along!

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