legourmettv's Profile

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Has Food Network "Jumped the Shark"?

Unfortunately for us here in Canada this will be very real, and on FN this fall. The programmers want to be "edgy", and entertaining rather than actually cook.

Cooking is boring, or so they think...

Feb 23, 2010
legourmettv in Food Media & News

Has Food Network "Jumped the Shark"?

FN Canada certainly has... Here is a Youtube video promo for one of their new shows:

http://www.youtube.com/watch?v=_yt6tY...

'nuff said.

Feb 22, 2010
legourmettv in Food Media & News

Myrtle Beach??

Is this the board that takes in Myrtle Beach??

We have "won" a weeklong trip to Myrtle Beach from the MB Tourist Board, not sure what hotel we will be at yet - but it will be the last week of March.

So we've never been, and when asking around it seems that all of our older relatives have... We've asked about great restaurants, and all the answers seem point at generic, side of the highway chains that could be anywhere-ville USA. Which is fine, but not really how we eat on our travels. (Our hosts have given us a dining guide that lists just chains as well).

Anyone have any suggestions for out of the way one of a kind gems? While we enjoy a really expensive fine dining experience, we can also be found eating meat skewers on the side of the road in Shanghai, clay pot rice at midnight in a hole in the wall in Hong Kong, etc.

You get the idea.

Where can we find something that is myrtle beach?

Feb 17, 2010
legourmettv in Southeast

Gas stoves & power outages

Our 'electric spark' gas stovetop will light with a match if the power goes out, but the gas oven only starts if there is electricity.

Feb 10, 2010
legourmettv in Cookware

Gas stoves & power outages

I've shot in several restaurants that use induction - two that have Michelin stars even ('that's where the professionals work' your words not mine). Just about everyone in those kitchens (except the hard core"it was better in the old days" types) loved them and couldn't imagine going back to gas.

G

Feb 09, 2010
legourmettv in Cookware

Gas stoves & power outages

I have gas at home, and will have induction in the new studio... I wouldn't let the occasional power outage dictate what I use to cook with day in and day out. Even if the power went out 3-4 days in the winter ( I live in Canada), there are still 360 or more days of cooking.
Last winter storm that put out the power we cooked outside on the grill - didn't matter that it was cold and blustery, it was kind of fun and a very minor inconvenience considering what some people in the rest of the world endure on a daily basis.

G.

Feb 09, 2010
legourmettv in Cookware

Reusable tote bag frustration

Here in Toronto a plastic bag from the grocery store is no longer a given. Local statutes have been put in place to curb their use, and a fairly high number of people bring their own.

Sooo... many of stores here have retrofitted to accommodate those of us who bring their own.

Feb 02, 2010
legourmettv in Not About Food

Slow Cookers

Do you leave your fridge on all day? How about your furnace / air conditioner? I bet your computer hardly ever shuts off, and even when you 'shut off' your TV it's still running at 90% or more inside.

So... not sure where we all get freaked out about these things.

G.

Jan 29, 2010
legourmettv in Cookware

Evo Morales launches "Coca Colla" drink

"then, there's the DEA....."

As much as you might think that it's 'USA World Police', other sovereign nations have and enforce their own laws. Seems this fits within Bolivian law.

Jan 08, 2010
legourmettv in Food Media & News

Chipotle Peppers in Adobe Sauce

Not to be nit-picky, but this is Chow after all... Adobo sauce! not Adobe.

And yes pretty much every supermarket in Toronto now carries the Herdez brand.

G.

Jan 05, 2010
legourmettv in Ontario (inc. Toronto)

anyone making candy for the holidays? What are you making?

After spending loads of time making what I would consider 'real' candies ( I know I have a food snob problem...) What my close family and distant relatives all crave are these easy to make substitutes:
Microwave Peanut Brittle
Chocolate Marshmallow 'Fudge'
Coconut & Jell-O Strawberries

Always a hit, always the first to disappear from the sideboard.

G.

Dec 16, 2009
legourmettv in Home Cooking

Does Walmart sell Light Corn Syrup?

I've seen this in all the major (loblaw, metro, sobeys) and minor (basics, etc) grocery chains here in Ajax... can't imagine that it's all that different on the West side of the city.
Under the 'Crown' label, it's made in the same factory in the U.S. that now makes Beehive brand. (ACH foods)

Dec 09, 2009
legourmettv in Ontario (inc. Toronto)

How do you clean a pizza stone?

Our pizza stone stays in our gas oven all the time... even through the monthly self clean cycle.
Never had a problem, never worried about having a problem, never lost sleep about it.

G.

Dec 03, 2009
legourmettv in Cookware

2 Meals for 13 hour train trip

This is the reason travelling by train in North America is such a pain... Elsewhere (India, China, Sri Lanka, Thailand, etc) the food (and great food) comes to you at every stop, pretty much anything and everything.
But I somehow suspect that your husband might not enjoy that either...

Dec 02, 2009
legourmettv in Home Cooking

Traditional Pumpkin Pie with Real Pumpkin

I make Pumpkin pie / cheesecake, etc from scratch always... except years ago I gave up on pumpkin and started using Butternut squash or sometimes Acorn squash.

Nov 27, 2009
legourmettv in Home Cooking

Spatchcocking 101

Here is Butcher Dave Meli doing a traditional English Spatchcock:
http://www.5min.com/Video/Spatchcocki...

Nov 24, 2009
legourmettv in Home Cooking

Spatchcocking 101

Did they "Spatchcock' or 'Butterfly'? Because a properly spatchcocked bird is a thing of beauty, while a butterfly'd chicken is rather pedestrian...

G.

Nov 24, 2009
legourmettv in Home Cooking

"... stand up against turkey tyranny, folks."

"Any deviation is just an indication that Nostradamus, the Mayan calendar ending and the Book of Revelations is just true and the End is near."

Sorry Dave, but it's Revelation... no 's'

But I do agree - What are you ppl doing to the Turkey that it ends up dry?

Nov 24, 2009
legourmettv in Food Media & News

What brand or type of potato peeler do you prefer?

A paring knife...

Nov 22, 2009
legourmettv in Cookware

Demonstration Kitchen in Toronto?

I would second both the:
Miele kitchen at St Lawrence - great space with a lot of flavour.
and
Loblaws community kitchens - in almost every store so you could find one close to you, they are however maybe a little lifeless...

Oct 26, 2009
legourmettv in Ontario (inc. Toronto)

TV burger ad mentioning "North American Beef"

A fair amount of U.S. and Canadian beef has dual citizenship...
The calf will be born in one country, spend part of it's life in the other, and then travel to be slaughtered in whatever country has capacity.
The meat may then cross the border yet again before it hits your plate.

NAFTA's great! Isn't it?

G.

Oct 16, 2009
legourmettv in Food Media & News

Don't try this at home (a cautionary tale?)

If no-one ever tries this stuff, there is no way for humans to move forward...

Oct 16, 2009
legourmettv in Cookware

Which pumpkin for pie?

Not to scare you but...
http://fall-recipes.suite101.com/arti...

Seems there is a shortage of canned pumpkin?

G.

Oct 09, 2009
legourmettv in Home Cooking

Which pumpkin for pie?

Butternut Squash all the way!

In fact I interviewed a pumpkin farmer a couple years ago for a story, and he needed to supply 15-20% Butternut squash with his pumpkins to the canning factory.
Apparently any more than that and they couldn't call it pumpkin on the can (here in Canada)... any less and people complained it didn't taste "pumpkin-y' enough.

G.

Oct 09, 2009
legourmettv in Home Cooking

Thanksgiving Plans

Starting to cook tonight... Family coming tomorrow and leaving Tuesday so we'll eat several Thanksgiving meals.

Oh Yeah I'm in Canada so T'giving is in October.

Lot's of stuff from our garden: tomatoes, squash, beets, carrots, swiss chard, mustard greens. A heritage turkey for the main event, with steamed mussels as an app and date custard pie, apple pie, pumpkin pie for dessert. (butter tarts too!)

Other meals will be braised beef pasta sauce with home made pasta noodles, Weather is still good so we'll grill one night as well.

Gotta get back to it.

G.

Oct 08, 2009
legourmettv in Home Cooking

seeking cider press

I use a Grape (wine) press, but I shred the apples first. The shredding really makes it easier to press out the juice.
The shredder is something that my Grandfather put together 30-40 years ago, and it's an electric motor that drives a drum with nails sticking out at odd angles; all inside a plywood box.
Pretty **medieval looking, but it makes quick work of a few bushels of apples.

**And for all you safety junkies out there... Yes it is dangerous, and it could remove your arm without skipping a beat. We observe all safety precautions, keeping animals and children at a safe distance.**

G.

Oct 08, 2009
legourmettv in Ontario (inc. Toronto)

pizza pan?

I agree with using a baking stone.
Really doesn't take much to get your oven and stone to 550ยบ - less energy than ordering a pizza from take-out / driving to the store to get the ingredients or buying and cooking a frozen one. Also less time than any of these other option.
Plus - and the real reason - cooked on a stone just tastes so good!

G.

Oct 08, 2009
legourmettv in Cookware

pizza pan?

More like the cast iron pan will ruin the knife. Pull it out onto a cutting board and cut it there, a knife works but a pizza cutter cam work better.

G.

Oct 07, 2009
legourmettv in Cookware

Death of a cookbook

I love my cookbooks and will never part with them... and I seem to be growing my collection at an ever alarming rate.

However I must take issue with the assertion that printed books have better vetting of the recipes.
I have interviewed many a cookbook author who has told me to steer clear of certain recipes in their book. Seems that overzealous publishers and editors have pushed sub-standard recipes in because "the pictures look so great". Maybe there was a golden age but it has past us by.
The new catchphrase should be that everything is suspect even from those you may have trusted in the past. Have a good look at the recipe and decide for yourself.

I don't exclude recipes that I trip over on the 'net, in fact I've come across some real gems.

G.

Sep 21, 2009
legourmettv in Food Media & News

Moving overseas - help me learn how to make these things from scratch

I have lived in Rural Nepal, and can tell you that where I was cheese, yoghourt, bread, even pizza was readily available.
There are some wonderful local cheeses there, and if you are at the higher altitudes try the Yak cheeses - they are to die for.

As far as making pasta and pizza dough; these are really rudimentary kitchen skills that require 4 or fewer ingredients that you will find easily.

I've even eaten a pretty good bagel in a town that you can only get to after a 5 day walk, 12,000 feet above sea level...

G.

Sep 20, 2009
legourmettv in Home Cooking