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When Mushrooms Go Bad

Oh dear Puffin3...you make that sound like you wouldn't use the product yourself, but pass it off to unsuspecting victims of your charity! My recent rescue of some mildly questionable green beans and enoki mushrooms involved blanching the green beans for three minutes with a garlic clove in the water then "shocking" them in cold water, rinsing the enoki in hot/cold, then a boiling water blanch/cold shock, then all drained and tossed into a dressing/marinade of strong soy sauce, balsamic vinegar, a touch of Wasabi paste, and a little sugar, marinating for twenty minutes. Not bad at all. I resort to this kind of thing when I've bachelored myself into a corner with virtually nothing else in the house to eat, and no energy to go shopping. I would point out, though, that I do eat what I prepare, all risks are my own!

Jun 15, 2014
jbrcoll in General Topics

New to using Sesame Oil, how should it taste, how and how much to use?!

General thanks for posts! joonjoon, could you give me more specific idea of the proportions you use for your dipping sauce? I don't have the intuition for the ingredients as used, so I need a little hand holding! Thanks!

Mar 10, 2010
jbrcoll in General Topics

New to using Sesame Oil, how should it taste, how and how much to use?!

I purchased an 'Asian Family' brand sesame oil as my first trial, but returned it as it tasted not so much toasted as charred. Reading CH and a recommendation at the Asian supermarket brings me to Kadoya sesame oil. Kadoya also has a pronounced smokiness, but not like my first trial. Do all sesame oils share this smokey quality? Is there such a thing as untoasted sesame oil that can also be used as a condiment/flavouring? And finally, any recipes featuring the best of sesame oil CHers care to share? Thanks all!

Feb 23, 2010
jbrcoll in General Topics

Looking for Harissa - Edmonton

I was just reading Liane Faulder's blog Eat My Words. She refers to Todd Panchuk, owner/operator of Old Country Meat and Deli (6328 106th St.), as selling his own harissa. Might be worth a check!

Jan 28, 2010
jbrcoll in Prairie Provinces

Tomato Paste in Tubes - Edmonton

Oddly enough, I found a double concentrated Italian tomato paste at London Drugs, of all places. It was in expensive, and I have happily used it in gravies, pasta, and under grilled cheese.

Jan 28, 2010
jbrcoll in Prairie Provinces

Has anyone in Edmonton seen frozen pearl onions recently?

I used to see them occasionally at a Safeway near me, but not for a long time now. They were great in stews, or a quick bourguignon. Can anyone help me locate some? Thanks!

Jan 28, 2010
jbrcoll in Prairie Provinces

Talking Cookware: Quality and Practical Usefulness, or the Trip Over the Edge?

While browsing for a difficult to find food item, I stumbled upon a product called 'Platinum Cookware', billing itself in its little infomercial as "The worlds best cookware." (rah!). Somehow drawn further in (the product is very shiny, and rather pretty, withal) I was astonished to discover that, among other things, it says it is the world's first talking cookware. Well, perhaps needless to say, there was a pause in my brain, and I contemplated where all this might be leading. After a little reflection, however, I began to wonder genuinely about its functionality and the actual utility of the idea. I have a blind friend who loves to cook, but experiences specific challenges in the process, and I sincerely wonder if this is a new "good thing". Can anyone tell me if they have encountered this product, or anything like it, and whether or not it seems to be a quality product, with a technology that could be viable, as well as novel? If it functions in the right way, it could be of genuine use to many I can think of, who are challenged by poor vision or actual blindness. Any input would be more than welcome. I am posting this generally so as to reach the broadest audience, given the likelihood few people will have comment/experience with this. Thanks for your feedback!

Jan 28, 2010
jbrcoll in Cookware

Butchers/best meat in Edmonton? Specific ethnic style meat preparation or items?

Thank you all for the suggestions! I often am reminded that there is more to Edmonton than meets the eye. You just have to know about it, hear about it, or stop when you see it going by, or else you'll miss it. Oh, and it's rarely anything to do with Downtown!

Jan 28, 2010
jbrcoll in Prairie Provinces

Butchers/best meat in Edmonton? Specific ethnic style meat preparation or items?

Can't seem to find posts for sourcing 1) good butchers, 2) best quality of meats available in town, 3) butchers who know how to prepare specific ethnic specialty cuts, 4) shops that have specialty ethnic meat preparations like dried Spanish Chorizo, German dried sausages, French or Quebecois sausages, good chinese style BBQ pork and so on...! Please, discuss! Any gleanings will be more than appreciated, thanks!

Jan 28, 2010
jbrcoll in Prairie Provinces