Where do you find xxx

[HowardLi]

I know this isn't an ingredient, but has anybody seen a decent saucier pan? I'm looking for a 2-2.5 quart version.

[mkayahara]

I've just been looking at the Curing olives thread, and it sounds like something I might like to try. Can anyone suggest a source for fresh, uncured olives in Toronto? I imagine I could probably mail order, but I'd like to be able to look at them before I buy, so a physical store would be preferable. Thanks!

While I'm at it, if anyone knows where I can buy some quinces in the city, that'd be great too!

Edited October 8, 2007 by mkayahara (log)

[jayt90]

I've just been looking at the Curing olives thread, and it sounds like something I might like to try. Can anyone suggest a source for fresh, uncured olives in Toronto? I imagine I could probably mail order, but I'd like to be able to look at them before I buy, so a physical store would be preferable. Thanks!

←

I don't know a source, but I have to ask if you want green or ripe olives.

I wouldn't go near green olives, because they are so bitter and need to be lye-treated to become brine-worthy. What do you have in mind (I know the answer will be interesting ?)

[mkayahara]

I've just been looking at the Curing olives thread, and it sounds like something I might like to try. Can anyone suggest a source for fresh, uncured olives in Toronto? I imagine I could probably mail order, but I'd like to be able to look at them before I buy, so a physical store would be preferable. Thanks!

←

I don't know a source, but I have to ask if you want green or ripe olives.

I wouldn't go near green olives, because they are so bitter and need to be lye-treated to become brine-worthy. What do you have in mind (I know the answer will be interesting ?)

←

I've never done it before, so I'm not sure if I want green ones or ripe ones. I was planning on following the process in The Olive and the Caper by Susanna Hoffman (basically curing for 3 to 4 weeks in a strong brine), and she doesn't specify green or ripe.

[Dianne]

Matthew, call The Cheese Boutique in TO. They will either have them or know where to get them. You can Google them.

[jayt90]

I've just been looking at the Curing olives thread, and it sounds like something I might like to try. Can anyone suggest a source for fresh, uncured olives in Toronto? I imagine I could probably mail order, but I'd like to be able to look at them before I buy, so a physical store would be preferable. Thanks!

←

I don't know a source, but I have to ask if you want green or ripe olives.

I wouldn't go near green olives, because they are so bitter and need to be lye-treated to become brine-worthy. What do you have in mind (I know the answer will be interesting ?)

←

I've never done it before, so I'm not sure if I want green ones or ripe ones. I was planning on following the process in The Olive and the Caper by Susanna Hoffman (basically curing for 3 to 4 weeks in a strong brine), and she doesn't specify green or ripe.

←

After I smelled lye in a jar of green olives, I have generally stayed with black olives.

[mkayahara]

I've just been looking at the Curing olives thread, and it sounds like something I might like to try. Can anyone suggest a source for fresh, uncured olives in Toronto? I imagine I could probably mail order, but I'd like to be able to look at them before I buy, so a physical store would be preferable. Thanks!

←

I don't know a source, but I have to ask if you want green or ripe olives.

I wouldn't go near green olives, because they are so bitter and need to be lye-treated to become brine-worthy. What do you have in mind (I know the answer will be interesting ?)

←

I've never done it before, so I'm not sure if I want green ones or ripe ones. I was planning on following the process in The Olive and the Caper by Susanna Hoffman (basically curing for 3 to 4 weeks in a strong brine), and she doesn't specify green or ripe.

←

After I smelled lye in a jar of green olives, I have generally stayed with black olives.

←

But do green olives have to be cured with lye? Again, I'm only going on one source here, but Hoffman lists five cures for olives (brine, dry salt, oil, water and lye), noting that Greeks don't use lye, since it strips much of the olives' flavour out. The way she describes them, she makes it sound like you can use any of the five on either green or black olives.

I guess the only thing for it is to find some and try it out!

[jayt90]

I've just been looking at the Curing olives thread, and it sounds like something I might like to try. Can anyone suggest a source for fresh, uncured olives in Toronto? I imagine I could probably mail order, but I'd like to be able to look at them before I buy, so a physical store would be preferable. Thanks!

←

I don't know a source, but I have to ask if you want green or ripe olives.

I wouldn't go near green olives, because they are so bitter and need to be lye-treated to become brine-worthy. What do you have in mind (I know the answer will be interesting ?)

←

I've never done it before, so I'm not sure if I want green ones or ripe ones. I was planning on following the process in The Olive and the Caper by Susanna Hoffman (basically curing for 3 to 4 weeks in a strong brine), and she doesn't specify green or ripe.

←

After I smelled lye in a jar of green olives, I have generally stayed with black olives.

←

But do green olives have to be cured with lye? Again, I'm only going on one source here, but Hoffman lists five cures for olives (brine, dry salt, oil, water and lye), noting that Greeks don't use lye, since it strips much of the olives' flavour out. The way she describes them, she makes it sound like you can use any of the five on either green or black olives.

I guess the only thing for it is to find some and try it out!

←

I'm sure you will look into this carefully, Matt., but in my limited experience, cheap brined green olives are more likely to smell of lye than more expensive ones, with herbs, garlic, and oil in the brine. As it was explained to me, lye is a good (expedient) way to rid the green olives of an extremely bitter taste.

Good luck, and let us know

[jayt90]

Does anyone have a source for non-hydrogenated lard, 1 to 5lb. in GTA?

Edited October 11, 2007 by jayt90 (log)

[Fugu]

I've just been looking at the Curing olives thread, and it sounds like something I might like to try. Can anyone suggest a source for fresh, uncured olives in Toronto? I imagine I could probably mail order, but I'd like to be able to look at them before I buy, so a physical store would be preferable. Thanks!

While I'm at it, if anyone knows where I can buy some quinces in the city, that'd be great too!

←

Longo's in Etobicoke(GTA) is selling fresh, uncured green olives by the case. Quince are also available there. I see no reason why the other Longo's locations wouldn't have the same produce?

[mkayahara]

I've just been looking at the Curing olives thread, and it sounds like something I might like to try. Can anyone suggest a source for fresh, uncured olives in Toronto? I imagine I could probably mail order, but I'd like to be able to look at them before I buy, so a physical store would be preferable. Thanks!

While I'm at it, if anyone knows where I can buy some quinces in the city, that'd be great too!

←

Longo's in Etobicoke(GTA) is selling fresh, uncured green olives by the case. Quince are also available there. I see no reason why the other Longo's locations wouldn't have the same produce?

←

Thanks! I'll give that a try.

[jayt90]

I have heard that Smithfield type slow- smoked raw hams can be found in Chinese stores.

Has anyone seen or purchased these?

[veggrl]

Anyone know where to find chestnut flour in Toronto? Tried Puseteries with no luck. Thanks

[Anna N]

Anyone know where to find chestnut flour in Toronto? Tried Puseteries with no luck. Thanks

←

You might try calling The Cheese Boutique. Kerry Beal and I were recently in this place and I came out thinking "if they don't have it, I don't need it"

[Dianne]

Anyone know where to find chestnut flour in Toronto? Tried Puseteries with no luck. Thanks

←

have you tried Rube's in the lower level of the south building at the St. Lawrence Market? He has all kinds of unusual flours and grains.

[gps-shag]

Does anyone know where to buy meringue powder (for use in Royal Icing) in Toronto?

Already looked in Cheese Boutique, Sobey's, No Frills, Valu-Mart - no luck.

Thanks.

[Kerry Beal]

Does anyone know where to buy meringue powder (for use in Royal Icing) in Toronto?

Already looked in Cheese Boutique, Sobey's, No Frills, Valu-Mart - no luck.

Thanks.

←

McCall's. 3810 Bloor West at Kipling.

[MightyD]

Someone told me of a grocery store in Toronto that sells only local Ontario products/produce - does anyone know where it is?

[sugar plum]

Attention all Toronto home bakers! I wandered into Degrees Kitchen Store (2588 Yonge St.) on Sunday. They've got their Nielsen-Massey vanilla extracts on sale (~$4 off).

[FlavoursGal]

Someone told me of a grocery store in Toronto that sells only local Ontario products/produce - does anyone know where it is?

←

Mighty, a new store called Culinarium (http://www.culinarium.ca/) will be opening on Mt. Pleasant in the spring and will stock only local goods.

Fiesta Farms, on Christie between Dupont and Bloor, works directly with Ontario farmers and stocks many local products not seen in the major supermarkets.

[mkayahara]

Any sources for isomalt in retail quantities? I see that Qzina carries it, but it looks like they have it only in 25 kg bags, which is a lot more than I'd need. Thanks!

[estufarian]

I found it about a year ago in a health food store around Yonge & Lawrence. IIRC around $20 for a container of about a lb. But I went into several places and can't recall which one it was!

But try health food stores in general.

[jenc]

fyi, I just got a note from my sis that Culinarium is opening on the 26th of March. So, next week. Mt. Pleasant and Eg. Hmn. Jules and Celestin are just down the street. Not to mention il Gelateria. And Hollywood isn't far, (roll down Manor after making a dual bakery stop at Celestin/Jules).

http://www.culinarium.ca/

[Soupcon]

Does anybody know where to buy duck/goose fat (other than Whiteheads where it is priced out of this world) and fresh/frozen duck legs in Toronto or surround?

[Anna N]

Does anybody know where to buy duck/goose fat (other than Whiteheads where it is priced out of this world) and fresh/frozen duck legs in Toronto or surround?

←

Longo's frequently carry fresh duck legs but not duck fat.