prima's Profile

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Hosting curious visitors from Germany-- need special dinner ideas

One of my German visitors enjoyed the zucchini fritters I made so much that she asked for the recipe. She had never had them before.

Jan 24, 2015
prima in Home Cooking
1

Sides for Jambalaya and other dinner guest advice...

I've served maque choux with jambalaya a few times.
Some more ideas:
http://chowhound.chow.com/topics/771211

Jan 24, 2015
prima in Home Cooking

Hosting curious visitors from Germany-- need special dinner ideas

Our German visitors usually request apple pie. They also find bacon & egg breakfasts to be a treat and a novelty.

Best Budget Pricing on Organic Free Range Antibiotic Free Meat in GTA

There are several companies in Ontario that will sell you a freezer full of frozen, naturally raised, free range meat (mostly beef, pork, chicken), if you want to buy in bulk. Some companies even offer include the freezer rental with the meat. http://chowhound.chow.com/topics/725101
Some organic frozen options:
http://www.organicfreezer.com/
http://www.frontdoororganics.com/Abou...

Costco's meat is likely as safe as anyone else's meat. All commercially, legally sold meat should be subject to the same random inspections.

I wouldn't presume meat would necessarily be any safer because it's free range or raised by Mennonites.

When it comes to meat, you tend to get what you pay for. If you want top quality meat, be prepared to pony up.

Jan 24, 2015
prima in Ontario (inc. Toronto)

Ideas for a birthday party (table of 6) for this Sat night (Canoe is closed, Auberge du Pommier is booked)

Since you liked Mideastro, maybe Byblos would be a newish establishment to try?

Nota Bene and Cafe Boulud might be worth considering. Depending on the time, Nota Bene and Cafe Boulud show some availability on OpenTable.

Jan 23, 2015
prima in Ontario (inc. Toronto)

increase in sticklers on the Home Cooking Board?

I guess we'll have to agree to disagree. I make all sorts of dishes (at a self-labeled advanced home cook level- not expert home cook level) .

I frequently cook foods from countries I've never visited, including some countries I'd like to visit, and some countries I don't want to visit.

Some regional foods continue to develop after they've left their region of origin, depending on where people have moved, and the recipes keep evolving. (For example, the Montreal bagel and Montreal smoked meat had their beginnings in Eastern Europe) Sometimes, due to wars, border changes, poverty, and migration, displaced communities take the good recipes with them. Recipes travel with people, they're not part of the real estate.

Jan 23, 2015
prima in Site Talk

increase in sticklers on the Home Cooking Board?

I think he's talking about a memo, not Nemo. ;D

Jan 22, 2015
prima in Site Talk

increase in sticklers on the Home Cooking Board?

Visiting Country X, living in Country X, or having a grandmother from Country X, adds expertise?

I don't call myself an expert, but cookbooks and cooking classes exist for a reason. It is possible to learn how to cook other cuisines well without leaving your own region.

Jan 22, 2015
prima in Site Talk
1

increase in sticklers on the Home Cooking Board?

Alla griglia. ; D

Jan 22, 2015
prima in Site Talk

recs for teas/juices/soups/drinks/other foods that act as decongestants

Thanks!

Jan 22, 2015
prima in General Topics

recs for teas/juices/soups/drinks/other foods that act as decongestants

In addition to peppermint tea, ginger tea, pho and chicken soup, what else would you recommend? Thanks for any ideas.

Jan 22, 2015
prima in General Topics

Bolognese sauce

I much prefer the Canadian version, calling for moose:
http://instagram.com/p/uzKci3AHgK/

I couldn't help but notice that there's an online Bolognese recipe for most types of meat- domestic, game or roadkill. ;/

http://www.theguardian.com/lifeandsty...

In case anyone is looking to add some umami, and doesn't have any anchovies or fish sauce on hand, add Marmite.

http://www.independent.co.uk/life-sty...

Jan 22, 2015
prima in Home Cooking

salads, 2015

Thanks for the report! I'll have to check it out.

Jan 21, 2015
prima in Ontario (inc. Toronto)

$100 for two, all in.

Have you been to Little Sister? The food is served small plate style. You can share several dishes for around $50, inc tax and tip. I would recommend some satays and the cauliflower salad. I find their cocktails on the strong side, so I tend to nurse one cocktail when I visit and spend the rest on food. I haven't noticed soup on the menu on any of my visits. http://www.littlesistertoronto.com/

Jan 21, 2015
prima in Ontario (inc. Toronto)
1

$100 for two, all in.

Little Sister and Tabule are my current go-to restos at this price point.

Every full service Greek restaurant on the Danforth should also be able to provide dinner for 2, including tip, tax and a drink each for $100. My preference has been Pantheon and Pan lately. (Not sure that that falls under ethnic dive or not. Could depend on each Chowhounds' definition/concept of ethnic/foreign/other/dive)

I also had a nice dinner at Museum Tavern at this pricepoint last month, but depending on what one orders and drinks, it could break $100.

Jan 21, 2015
prima in Ontario (inc. Toronto)
1

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

Yep, heavy on the paprika, but it also contained curry powder and celery salt IIRC. It was the Kotanyi Brathuhn Gewurzsalz http://www.amazon.de/Kotanyi-Brathuhn... . But I might pick up a variety of Gewurzsalz next time I'm in that neck of the woods.
I also bought a Gulasch spice blend once, somewhere in Switzerland, in a glass spice jar, circa 1988, which contained garlic, paprika and cumin, which I've never found since. I tried to replicate the blend at home, but it wasn't the same. I check for it whenever I'm in a grocery store in Austria, Germany or Switzerland. It was awesome on buttered popcorn.

Too much Zucchini - help

You can cut down on sogginess by salting the zucchini after chopping/grating, let the zucchini drain in a colander with a heavy plate on top for an hour or so, then squeeze the zucchini dry with the help of a cheesecloth. It's a fair amount of work, but it results in non-soggy zucchini with a somewhat more intense flavour.

Jan 21, 2015
prima in Home Cooking

Too much Zucchini - help

Maybe the friend has a hothouse?
Although it's also possible the friend just gifted the zucchini, without growing it! Relatively local hothouse zucchini is available for sale up here in the Great White North.

Jan 21, 2015
prima in Home Cooking

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

I hadn't used any commercial spice blends other than poultry seasoning (usually the McCormick's blend of "Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg") on roasted chicken until last year, when I started using an Austrian roasted chicken seasoning salt I picked up at a Spar in Tyrol. I loved the result, as a nice alternative to my standard home-made roast chicken, and I plan to stop up of roast chicken salts next time I visit Europe.

Jan 21, 2015
prima in Home Cooking
1

Bolognese sauce

How would a home cook in Bologna prepare lamb?

Abruzzese-style? Or Corfu-style? Or Irish-style? Is lamb even sold in Bologna? (JK)

Jan 21, 2015
prima in Home Cooking

So sad: Vachon cakes are not what they used to be. They changed the recipe!

I still enjoy an Ah Caramel every so often, maybe once every 18 months. I haven't tried any of the other varieties in long time. I was amused to see a Vachon Carrot Cake recently. Has anyone tried it?;)

Jan 20, 2015
prima in Ontario (inc. Toronto)

Too much Zucchini - help

Make zucchini bread.

increase in sticklers on the Home Cooking Board?

While I agree a foundation is important, I don't think it's necessary to nitpick to discredit another home cook's recipe or comments.

I rarely learn anything from sticklers who are critical of innovations or alternative/non-traditional methods/ingredients suggested by other posters. I learn from Chowhounds who offer comments and insights re: traditional or authentic approaches to various recipes without being destructively critical of others' input. I also learn from Chowhounds who post their innovations and adaptations.

Constructive criticism is one thing. Nitpicking everything that fits outside the sticklers' box is something else.

Bolognese sauce

It's good over fries, topped with a little shredded mozzarella, Parmigiano or bite-size Bocconcini. Poutine bolognaise. ; D

Jan 20, 2015
prima in Home Cooking

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

Chicken enchiladas with green sauce, made from homegrown tomatillos I froze this summer and imported cilantro from Mexico!

Chow-worthy lunch in and around Kitchener / Waterloo

Have you tried Two Goblets, kwfoodie? I've been meaning to try it for years.

Jan 20, 2015
prima in Ontario (inc. Toronto)

Favorite Frittata for a Group?

Arugula/dill/green onions/feta

Jan 19, 2015
prima in Home Cooking

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

Rosemary/garlic/lemon lamb chops, ratatouille, roasted potatoes.

increase in sticklers on the Home Cooking Board?

I do. Some sticklers are becoming rainclouds on the Home Cooking Board.

Jan 19, 2015
prima in Site Talk

Bolognese sauce

What if the pumped-up pseudo-Bolognese with all the non-traditional umami tastes better than a subtle, authentic Bolognese? Should a home cook toss the better tasting pseudo-Bolognese, and start from scratch to build a proper, subtle Bolognese?
Or is ok to continue to make and serve and eat the pseudo-Bolognese, as long as everyone is made aware that it should not be called Bolognese?