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
 Share

Recommended Posts

8 hours ago, Anna N said:

C3D95CE9-41D7-44DE-A43D-9C6271C31F8B.thumb.jpeg.3695880c93a8db8af028f44b3b83ae0a.jpeg

 

While in Buffalo recently , Kerry picked up these chuck eye steaks at Wegmans.

 

This a cut I used to get from our dear departed butcher, Jeffrey, at the old Essex Street Market.  Specifically, I would use it for grinding and making burgers at home. Great flavor; I'm sure it will be wonderful bathed and then finished off however.

  • Like 3

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

7 hours ago, rotuts said:

I also learned a lot from the early days of Test Kitchen , as I find watching chef cook improves my own Technique

 

Jacque Pepin and all done the line.

 

Now, now. Let's not conflate Jacques with Chris Kimball. Please.

 

It would be like conflating Julia with, ummmmmm, Anne Burrell?

  • Like 2
  • Haha 5

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

@weinoo

 

just to review briefly :

 

CK never really did cook.  as far as I can remember.

 

CK was The Money.

 

my apologies to the 

 

LunchLadies

 

on Vacation 1

 

money-mouth.gif.95443731b25bb41e55ee1a89bf4a74cd.gif

 

reviewing :

 

money-mouth.gif.95443731b25bb41e55ee1a89bf4a74cd.gif

 

that's about vacations everywhere

 

suprise.gif.1992ac50ed8a207d05418681f36f6707.gif

Edited by rotuts (log)
  • Like 3
Link to comment
Share on other sites

4 hours ago, Anna N said:

You are probably right and I am guilty of seeing Dorie through rose coloured glasses.  But I am going to keep my illusions rather than surrender to the dark side. 

It's hard not to like Dorie, but I have to admit that I own French Table and rarely consult it. I don't think I've opened it in two years. But she's a generous spirit and there are a couple of her simpler recipes that I have made many times. As for Chris Kimball, he's never been a conundrum to me. I just plain hate him. Beyond the fact that he is a pompous phony, he seems determined not to give even one recipe for free. All the sites associated with him do that blurry thing which infuriates me no end. So stingy! If  had a copy of that Milk St book I would send it to you for free. Maybe someone out there has one.....

  • Like 4
  • Haha 5
Link to comment
Share on other sites

59 minutes ago, Katie Meadow said:

It's hard not to like Dorie, but I have to admit that I own French Table and rarely consult it. I don't think I've opened it in two years. But she's a generous spirit and there are a couple of her simpler recipes that I have made many times. As for Chris Kimball, he's never been a conundrum to me. I just plain hate him. Beyond the fact that he is a pompous phony, he seems determined not to give even one recipe for free. All the sites associated with him do that blurry thing which infuriates me no end. So stingy! If  had a copy of that Milk St book I would send it to you for free. Maybe someone out there has one.....

 

ATK isn’t any better after he left. 

I really do understand that they are a business and need to profit. 

But there is a long tradition of giving a free taste in hopes of selling a meal. 

The taste that ATK and Milk St leaves is bitter. 

  • Like 5
Link to comment
Share on other sites

Forgot to post what I took to grand rounds today (along with the other half of the Paul Young brownies for the nursing home).

 

IMG_5800.thumb.jpg.bef8a86aaa918ef2e10aaf001403861d.jpg

 

This is @Pille's Rhubarb Sheet Cake - equal parts by weight of eggs, sugar, butter and flour topped with the same weight in rhubarb and sprinkled with some demara sugar.

  • Like 11
  • Delicious 1
Link to comment
Share on other sites

I will put in a word for bison brisket. It's marvelous stuff. As long as you cook it, oh, maybe twice as long as you planned.

 

  • Haha 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

 Another gorgeous morning on Manitoulin Island. Kerry  has gone off to Wiki (Wikwemikong), Kira has gone off with her caregiver and I have become a washerwoman for the day! Yes, even on holiday chores must be done. At least laundry is easily accomplished here. A stacked washer and dryer are in the utility room just behind the kitchen. Much nicer for me than having to lug everything up and down stairs as I do at home. 

 

FB2F7AA6-2930-4458-8F14-581D4CA644FE.thumb.jpeg.e79a11e149af4b6bd8bcc8ce6d6b2b50.jpeg

 

Point Reyes cheese, a Bartlett pear (not nearly ripe enough) and some buttered rye toast. 

Edited by Anna N
Trying to fix the front (log)
  • Like 10

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

13 hours ago, Katie Meadow said:

If  had a copy of that Milk St book I would send it to you for free. Maybe someone out there has one.....

 That is very kind of you. But I do want to make it clear that cost is not the issue in terms of whether or not I buy this book. I am weighing up my dislike of Christopher Kimball versus my curiosity as to the recipes in this new iteration of his cooking philosophy or whatever it is he motors on!

  • 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 comment
Share on other sites

@JoNorvelleWalker

 

 If the new pills have not put you into extremis, can you please tell me more about this:

 

“I love sous vide corn on the cob 30 minutes or a bit more at 60 deg C, a la @nathanm”

 

Did you put it in a Ziploc bag or vacuum seal it? Did you add anything to the package? Thank you very much.

  • 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

Link to comment
Share on other sites

1 hour ago, Anna N said:

 That is very kind of you. But I do want to make it clear that cost is not the issue in terms of whether or not I buy this book. I am weighing up my dislike of Christopher Kimball versus my curiosity as to the recipes in this new iteration of his cooking philosophy or whatever it is he motors on!

Forgive me if I wasn't clear. I'm not worried about your finances, although no opportunity for kindness to you would be missed, I hope. I just want you to spend your dollars on anything that doesn't enrich Chris Kimball. I can go lower, but I'm not sure how. Okay, that's not strictly true.

  • Haha 4
Link to comment
Share on other sites

19 minutes ago, Katie Meadow said:

Forgive me if I wasn't clear. 

 No worries. Apparently other people interpreted my sitting on the fence as a matter of finances and offered me other methods of obtaining this book including using the library. I just thought I would make it clear that cost was not a factor in my indecision (although it frequently is the overriding factor!)

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

1 hour ago, Anna N said:

@JoNorvelleWalker

 

 If the new pills have not put you into extremis, can you please tell me more about this:

 

“I love sous vide corn on the cob 30 minutes or a bit more at 60 deg C, a la @nathanm”

 

Did you put it in a Ziploc bag or vacuum seal it? Did you add anything to the package? Thank you very much.

 

Vacuum seal.  The bag will swell up so it needs to be weighted down.  Somehow I'm remembering you tried this method once and found the corn wasn't cooked enough.

 

  • Like 1
Link to comment
Share on other sites

3 minutes ago, JoNorvelleWalker said:

 

Vacuum seal.  The bag will swell up so it needs to be weighted down.  Somehow I'm remembering you tried this method once and found the corn wasn't cooked enough.

 

 I think you probably have a better memory than I have. Thanks. I think I’m going to try it at 83.5 for 30 minutes and see how that goes.  

  • 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

Link to comment
Share on other sites

Re: Milk Street: I currently subscribe to the magazine, as it was offered at a steep discount (it can happen, @rotuts) and I was curious. So far I enjoy it and have enjoyed the recipes I've cooked from it. However, for reasons discussed above by some of the rest of you, I've been disinclined to buy the book. I may see whether our library carries it.

 

Our library system actually has Mail-a-Book! I recently used to to borrow a tome that would have required a trip to town for Inter-library-loan request, and this way I got it from a library 100 miles away for free. I am delighted.

  • Like 4

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 comment
Share on other sites

22 minutes ago, JoNorvelleWalker said:

At least the cob part might still have some texture.

Do remember that I pretty much have to gum it to death!

  • 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

Link to comment
Share on other sites

4288593C-1C13-4565-8858-BA125D0B5AE8.thumb.jpeg.8f4f2948bec63823e67bf1417c0cff87.jpeg

 

A light lunch today. Even lighter than I was anticipating. This was some of the soup that I made from the leftover rotisserie chicken that we brought up. It’s been in the freezer until now. When I was dividing up the soup into Ziploc bags I somehow managed to get nothing much besides liquid into this bag.   The cherries are beginning to look as though they have just about given up their all. 

  • Like 8
  • 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 comment
Share on other sites

9 minutes ago, Kerry Beal said:

Amaretto sour

 

A7BBFC21-5B02-4C0B-8FA9-7C3A3D276B20.thumb.jpeg.e96d06ae186c4e71cd967a249da946a8.jpeg

 

I don't drink much liquor anymore, but this used to be my favorite.  So did White Russians until one unfortunate night in a dive bar playing pool and listening to Patsy Cline on the jukebox.......😂

  • Like 1
  • Haha 11
  • Confused 2
  • Sad 1
Link to comment
Share on other sites

23B5E3A6-76BF-4980-84DF-9FCA26739843.thumb.jpeg.0623b017e39c81ff99caaf52ca357f8a.jpeg

 

 While I was thinking that Kerry was working hard in Wiki she was actually grocery shopping again and stopping in at Pike Lake Farm!  I broke one of those precious eggs when I was trying to lift the carton out of the shopping bag. I also ate too many of those delicious local strawberries.  In the blue wrapper is mint that Kerry picked at the edge of the water in Wiki. 

 

063023A7-0280-4902-AD2E-B0DA74EA9BAD.thumb.jpeg.12802f8d7c2dc669c5f6e06855da8e98.jpeg

 

 Close up of the just-picked strawberries.

Edited by Anna N (log)
  • Like 13
  • 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

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

       
      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By shain
      It's been more than a year in which international travel was challenging to impossible, but gladly this is changing, as more countries are able to vaccinate their population.
      Greece had managed to return to a state of near normality, and opted to allow vaccinated individuals to enter. And so I decided to go on a slightly spontaneous vacation (only slightly, we still had almost a month for planning). To the trip I was joined by my father, to whom I owed some good one-on-one time and was able to travel on a short-ish notice.
       
       
      Many people are yet unable to travel, and many countries are suffering quite badly from the virus, and therefore I considered if I should wait some time with this post. However, I hope that it will instead be seen with an optimistic view, showing that back-to-normal is growing ever closer.
       
       
      We returned just a few days ago, and it will take me some time to organize my photos, so this is a teaser until then.
       
       
       
       
    • 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?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...