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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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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

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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
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Kerry Beal

Kerry Beal

Posted
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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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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
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17 minutes ago, demiglace said:

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

We liked the first of the retrograded trials best

 

 

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the Chocolate Doctor
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Kerry Beal

Kerry Beal

Posted
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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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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

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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

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Anna N

Anna N

Posted
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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

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Kerry Beal

Kerry Beal

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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.

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Tri2Cook

Tri2Cook

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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.

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Kerry Beal

Kerry Beal

Posted
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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

 

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

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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.

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JeanneCake

JeanneCake

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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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