I have the Chef's Choice model 632. If you go the their site, they have a comparison chart for their various slicers. I am happy with it, but not sure there's enough difference between it and the lower models to justify the cost.

Commercial slicers sound great, in theory, but even a small commercial slicer really isn't small at all. That being siad, if you have the room...

The live king crabs I've seen at T&T haven't been red king crab. As far as I could tell, they were gold king crab. I could be wrong on this and stand open to correction, but I'm pretty confident they weren't red king crab.

Most are probably already aware, but just in case, king crab is usually red, blue or gold. If it isn't specifically labelled as red, is most likely isn't. Red is supposed to be the most desirable and expensive. I've had red king crab and unspecified (or Alaskan) king crab, and the red has been (in my opinion), the best. Sometimes by far. The Seafood Depot red king crab is expensive, but it's always been excellent.

Thanks

Brian

Seafood Depot, on Aviva Park Drive, off Weston Road between Steeles and Highway 7 always has red king crab. Not Toronto proper, but in the GTA.

It is, of course, frozen, but I find it much better than the stuff from Loblaws. The crab from Loblaws has ranged from decent to poor for me, and I won't buy it anymore.

Hope that helps,

Thanks

Brian

Unfortunately not.

It's not what I was thinking. I'm guessing if they wanted you to use a specific modified corn starch such as 'Ultratex 4', they'd have spelled it out.

Now it has me wondering if all corn starch could be considered 'modified', but I don't think that is the case.

Hopefully someone else will chime in, now I'm curious.

Sorry I couldn't be of more help,

Thanks

Brian

I could be wrong, but I'm pretty sure 'modified corn starch' is a generic term. There are several modified corn starches that I am aware of, which are used for different applications.

Can I ask your application? Do you have a recipe that is just asking for modified corn starch?

Thanks,

Brian

I know I can find frozen quail pretty much anywhere, but I would like to find fresh. I've seen them somewhere recently, but can't remember where. I've recently checked Longos, Sobeys (Bathurst and Rutherford), Brunos (Bayview and Major Mack), and T & T (Promenade).

As for squab, I don't really expect to find fresh squab, but if I could, great. Otherwise, where would I find it frozen? I didn't see it at T & T when I looked last.

Preferably in the northern Toronto area, Thornhill, Richmond Hill, Markham, etc.

Thanks

Brian

Anyone see any yet?

Not sure what Highland Farms you go to, I go to the one at Rutherford and Highway 400. They used to have the Oaxaca and Queso Fresco cheese in the same spot, now they're at opposite ends of the cooler (and that's a fair distance). If you find one, keep looking for the other.

Sorry if I'm being pedantic but it cooking sous-vide does not introduce food pathogens.

As with all other cooking methods, improper handling (at any point in the chain) can introduce food pathogens, and improper cooking methods can cause said pathogens to skyrocket. Sous-vide is no different in this respect.

Anyone who purchases a Sous-vide Supreme and follows the instructions is at no greater risk from food borne pathogens than someone cooking using more conventional methods.

I've only seen it fresh at Perolas, but haven't been down in awhile. It was hit or miss, and the condition was generally not the best. It loses a lot of it's 'punch' when dried.

It is easy to grow, but as noted it can be invasive. While it is an annual, it is quite capable of re-seeding itself.

Isn't bacon by definition, cured, using some form of sodium nitrate/nitrite (generally, at least in North America)? If Cumbrae's bacon doesn't contain any chemicals, isn't it just sliced pork belly?

I buy pigs from a local farmer, then cure the belly using a mixture of salt, sugar and sodium nitrite. I then smoke them, slice them and package it up. I don't consider the addition of sodium nitrite to make it any less natural or handmade, in fact it's critical to the process and end product.

It could be that they're using natural sources of nitrates/nitrites, like celery or beet, and calling it 'natural'. Well, I guess it is 'natural', but the nitrates are still there, it just didn't come out of a bottle.

Curious,

Thanks

Brian

I'd also like to plug the Bradley smokers. I resisted them for a long time, not liking the proprietary 'biscuits'. I have a Weber Performer charcoal grill, and I would do pulled pork, ribs, etc on it. It worked, but was labour intensive as you had to add small amounts of fuel rather frequently to maintain the lower temps. I'd be struggling to keep the temperatures under 250F.

I then purchased a Masterbilt electric smoker as I was starting to get into curing and sausage making. With sausages, you can't have the temperatures get too high or the fat will render out, leaving a tough, dry sausage. You pretty much need to stay under 180F (pork). The Masterbilt did a fine job at staying under 180F, but it wouldn't generate smoke at that temperature. The chips would sit in the trough, dry out, and then ignite, spiking the temperature and creating acrid smoke you don't want on your food. It was great, however, at pulled pork and ribs.

So I finally relented and got the Bradley. I love it. The main element and smoker element are controlled separately, so you can have heat and no smoke or smoke and no heat, although the smoker element will still add some heat, depending on the time of year it can be an issue. As Kaleokahu pointed out, some things are cold-smoked, with no heat at all.

The Bradley smokers also do not burn the wood biscuits in their entirety. They sit on the track, and every 20 minutes it pushes a new one in, which pushes the old biscuit into a bowl of water. The spent biscuits looks more or less like an unburned one, just black.

Hope that helps

Thanks

Brian

We purchased a couple USA Pans a few months ago. We were replacing some Teflon coated pans that were starting to flake.

They are certainly sturdy pans. What I didn't realize at the time was that they have a non-stick silicone coating (didn't do my research). Basically the same care as Teflon (no abrasives or metal utensils), but with the added bonus of a max temp of 450F.

Not a huge deal, but I'm guessing that much like with Teflon, the coating will wear off over time.

Hope that helps

Thanks

Brian

I'll second the Atelier recommendation.

I went a few years ago while on business in Ottawa (I live in the GTA). I very much enjoyed the meal, it was my first true MG experience and I was just dipping my toes in the water at the time. Not everything was successful, a component of one of the dessert dishes was some sort of tobacco flavoured ice cream that I found, well, not good, at least to me. However, that was the low point, and overall I enjoyed the meal very much. It's $95 for a 12 course tasting menu, and $60 for the wine pairing. He's aping Alinea to be sure(not that I've been, just pictures), from the interior decor to the nondescript exterior. I've been meaning to go back, but I just hasn't worked out - it makes for an expensive night with getting there and the requisite hotel room.

We went to Chicago last fall just for the food (we like Mexican food), and I would highly recommend going. Alinea isn't cheap, but if you're into that sort of thing, I think it would be worthwhile. We had the chance at a reservation, but I chickened out. I'm kicking myself now, we ended up going to L2O, which ended up costing as much (or more), and we weren't that impressed.

I know neither recommendation is in the GTA, but I think they're the closest we've got.

Brian

I don't have that unit, but I do have a cheaper induction hob with similar (not enough) power settings, and let me tell you, it's annoying. I can't use my pressure cooker on it, one setting results in too much pressure, the one below, too little pressure. Simmering can also be annoying, as you often don't get quite the level you're looking for, and toggle between two settings, too high and too low.

Because of this, I generally only pull it out on extremely hot summer days where I'm trying not to heat up the kitchen.

Induction sure is 'neat', though. You can put a pot on, turn it to full blast and touch the pot where the burner and base of pot meet and it isn't hot at all (at least until the contents heat up).

Sorry, never used a converter disk on it.

Thanks

Brian

Just wanted to clarify, there is a fair bit of 'conflicting' information with curing/smoking.

You obviously have things well at hand.

N.B. - I believe Ready Cure is 1% sodium nitrite (not nitrate), as opposed to the more common 6.25% found in prague powder #1 (or Instacure, or pink salt).

Most recipes (at least, most of the ones I have) seem to call for the 6.25% sodium nitrite concentration.

We cook dried black beans in our Kuhn Rikon pressure cooker on a regular basis. About 22 minutes at 15psi. We also do chicken stock and a few soups as well. As others have pointed out, that's just scratching the surface, although I have tried making carnitas in it of late (Hispanic fried pork dish), with improving results - it's better the regular way, but I'm still working out the kinks, and it takes about 1/4 the time.

I think if you do cook beans on a regular basis, you'll get your moneys worth - canned beans really are a pale imitation, in my opinion. I'd have to be awful desperate to use them now that we have the pressure cooker.

I mentioned we have the Kuhn Rikon, they're very nice pots, but definitely expensive. They really don't do anything different than the more reasonably priced Fagor pots.

Hope that helps

Thanks

Brian

I think you'll be out of luck in Orillia, not sure about Barrie.

While I have not been yet, there is a Mexican market in Bradford, Viva Mexico, 107 Holland St E, 905-551-4461. If you do go, please report back.

Hope that helps,

Thanks,

Brian

I've been to Duckworths in Orillia several times. I've always enjoyed my meal there. Good sized portions, not overly greasy. I've only had their fish and chips, and only been for lunch.

Duckworth's Fish and Chips
750 Atherley Road, Orillia, ON, L3V 1P6

There's also Bounty Fish and Chips on Colborne St downtown. I've only been once, don't think I'll be back. Food wasn't bad, but I find Duckworths better (and they aren't licensed).

Hope that helps

Thanks,

Brian

I've only been for breakfast, but have no complaints in regards to the portions or quality.

It can get busy and I find the place can be quite loud.

If you're in the neighbourhood or even passing through, I'd say it's worth stopping by, not so sure it's worth a 45 minute trip on it's own.

Brian

After a bit more looking around, it appears so...

In reality, they are becoming much more common. A few years ago the only place I could reliably find them was Kensington Market. Now, Sobeys seems to have them a lot, I see them occasionally at Longos, and while I've just started going to Sue's Market in Richmond Hill, they always seem to have them.

In my quest to find them, you're not the first person who has said they can be somewhat difficult. That's completely opposite my experience with them - they've always been large, robust plants. 4-5 feet tall at least, with lots of fruit. I usually need to tie some of the stems up to avoid breaking them from the weight. Must have been lucky as I'm certainly no master gardener.

Tomatillos are another beast entirely. I read them described as 'a semi-determinate tomato gone berserk', and find it quite fitting.

I guess I'll grow some more tomatoes in their places.

Thanks,

Brian

Anyone know where I can find poblano pepper plants anywhere in/around the GTA?

Humber Nurseries does not have them, Giardinos isn't selling this year, and Richters does not either.

Thanks,

Brian

I've successfully used a 16qt stock pot and a small electric burner. I haven't done it in awhile but I recall the temperature being quite stable. I also use a lid.

I've marked the positions for 130, 140 and 150F, and it has served well enough that I don't have a burning desire to get a PID (although my Bradley smoker is another story).

Not sure if it's been mentioned, but it's easier to start with hot tap water, chances are it's pretty close to your desired temperature, and it will be much easier to stabilize.

Brian

The website is here:

http://www.lataquizza.com/

We've been there a few times, most recently a week or so ago. It's always been decent, but the last visit was quite good. They have a new menu, some of the new items that caught my eye were sopes, huevos rancheros and huevos divorciados.

I had the tacos el pastor, which were good, and we also had sopes. The sopes were excellent, if not quite what I was expecting (they were essentially served on thick tortillas and lightly fried - I thought sopes were supposed to have raised edges that you pinch up).

I thought it was as good or better then the food I've had at el Trompo.

Note the website does not appear to have the new menu yet.

Thanks,

Brian

I've purchased walnut oil from Highland Farms, about $8 for a bottle (not sure about size, roughly 1/2 the size of the stuff you can buy in the metal cans).

-----
Highland Farms
850 Ellesmere Rd, Toronto, ON M1P, CA

I ordered some things from Dc Duby, it was nice to have find a Canadian supplier, but they didn't carry everything I wanted. I ended up ordering the rest from L'Epicerie in the US.

Although you only mention spherification, note that the maltodextrin from Dc Duby is corn-based, so it is no good for making fat powders. I didn't realize this and kept wondering why I couldn't make the powders (and it's supposed to be one of the easiest MG ingredients to work with). I ended up ordering Tapioca Maltodextrin from L'Epicerie.

Alinea is a pretty good cookbook, but some of the recipes are a _lot_ of work.

Check out khymos.org, particularly the booklet: Texture - A Hydrocolloid Recipe Collection. Lots of good info for the beginner there.

Hope this helps,

Thanks,

Brian

Golda's (www.goldaskitchen.com) sells the Zojirushi bread makers. There is also a kitchen electrics store outside the Pacific Mall, sorry can't remember the name, but it's where I purchased our Zojirushi.

Not sure about the Panasonic models...

Thanks,

Brian

Agreed.

Lump charcoal on it's own will impart very little (if any) flavour. Once it's fully lit it doesn't really give off any smoke.

Sometimes the lump charcoal isn't fully 'cured', and will give off a fair bit of smoke. The food doesn't touch the grill until the smoke stops, unless I want my dinner to taste like a campfire.

Thanks,

Brian

Hello all

I'm looking for Ayu (it's a small fish, in case some are unaware). Checked Taro, and they don't have it. Going to check Sakana-ya tomorrow. Just thought I'd ask in case Sakana-ya doesn't have it either and it becomes a big quest.

I'm also looking for Hato Mugi, apparently also known as Job's Tears (small grain somewhat similar to barley). I'll check Heisei mart tomorrow, but in case they don't have it...

Thanks

Brian