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Nyleve's Profile

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Your dirty little kitchen secret

Caught in the act. This is what I imagine happens every single time I leave the room.

Your dirty little kitchen secret

This. With apologies to everyone who has ever eaten a meal at my house.

Porcelain sink refinishing

We're currently doing a small kitchen reno and I was thinking it might be a good time to refinish our old porcelain enamel sink. It's ine of those old farmhouse type sinks with a double drain board and single bowl - we bought it over 30 years ago at a junk shop and I do really love it. But the surface is chipped and the bowl is no longer shiny. The place I spoke with will do a baked-on powder coat finish. I'd love to hear if anyone has had experience with this type of refinishing. Is it durable enough for a kitchen sink? This isn't the painted-on enamel which I know is sometimes worse than what you stared out with. Comments?

Jun 22, 2015
Nyleve in Cookware

Scones or what?

That sounds fantastic but it has led me almost directly to Pavlova. In fact, I think I will make individual Pavlovas with strawberries, whipped creme fraiche and slightly sweetened strawberries. I may or may not drizzle with melted chocolate.

Thanks to all - you have helped me make a decision. I know it's not EXACTLY British, but it has a similarity to Eton mess, which is quite British. And anyway, the important thing is the strawberries and cream - individual meringues are easy to make ahead and serve.

Jun 21, 2015
Nyleve in Home Cooking
1

Toronto Costcos - which steaks do you buy?

And it is labelled at costco. But the type is so diabolically tiny that it's almost impossible to notice unless you're looking for it.

Jun 21, 2015
Nyleve in Ontario (inc. Toronto)

Scones or what?

I have made the Smitten Kitchen strawberry biscuits - thanks for the reminder! They are good. A couple of years ago I made several,batches to put in the freezer too, which I
Worked reasonably well. I might consider the Victoria Sponge also. Need to think about this. Thanks for the replies.

Jun 20, 2015
Nyleve in Home Cooking

Scones or what?

So next week I am making a birthday dessert for a friend's dinner party. There is only one stipulation. There must be strawberries and cream. Which is fine. But since it's his birthday, I'd like it to be something that you can stick a candle into. So I was thinking to make individual rich, sweet scones and top them with creme fraiche and local strawberries. The birthday boy is English. I would make scones, maybe cut into 3 or 4-inch rounds and serve one per person, each with a dollop and creme fraiche and the strawberries. Anyone have a really good recipe for a rich, sweet scone that could work here? I've been googling, and I think maybe I'm looking for a cream scone.

Suggestions? Comments?

Jun 20, 2015
Nyleve in Home Cooking

Toronto Costcos - which steaks do you buy?

I had a discussion once with the meat guys at Costco, asking why they blade tenderize an already tender cut like ribeye. They said it was store policy and there was nothing they could do about it. It was at that time that I was told the large, whole pieces are not put through the same process. Since then I've been buying those instead of the already-cut steaks.

Jun 19, 2015
Nyleve in Ontario (inc. Toronto)

Toronto Costcos - which steaks do you buy?

I buy the whole boneless rib eye in cryovac - for three reasons. First, the whole chunks don't undergo the mechanical blade tenderizing process, so I don't worry so much about internal contamination. Second, it is cheaper, as Vinnie says, than buying pre-cut steaks. And finally, I buy that because it is usually a very good steak. I partially freeze the meat, and then cut it into steaks myself. I freeze them on a flat tray and then vacuum pack them individually for for longer storage life.

Jun 18, 2015
Nyleve in Ontario (inc. Toronto)

What is your weirdest kitchen experience?

Ok, definitely beats my dead pets in the freezer.

Jun 18, 2015
Nyleve in Not About Food

Vintage, hard-to-find and cult brand names

Our dump has a "reuse" building where you can out anything that you don't want but still may be useful to someone. I have found some amazing things there, including the aforementioned Dansk pot. Lots of perfectly good appliances, fully operational Cuisinarts, beautiful baking dishes. I volunteer for a soup kitchen and every week I go to the dump and fill a box with mugs and plates because they always need them. It's my favourite shopping destination.

Jun 18, 2015
Nyleve in Cookware
1

What is your weirdest kitchen experience?

I had to look that up. Anyway, where we live, a Viking Funeral in February would consist of putting the corpse on a boat and sliding it out onto our frozen pond. Not a very efficient way of dealing with a dead body. But don't worry - all deceased centuries have been duly interred on the property. Sometimes we just had to wait a few months for the ground to thaw. Nothing untoward in the freezer at the moment, unless you consider a 5 year old frozen turkey untoward.

Jun 17, 2015
Nyleve in Not About Food

Vintage, hard-to-find and cult brand names

The paella gods will strike me dead for sure, but I use arborio or carnaroli. Turns out delicious.

Jun 17, 2015
Nyleve in Cookware

Vintage, hard-to-find and cult brand names

I will keep my eyes open at the dump for one of those!

Jun 17, 2015
Nyleve in Cookware

What is your weirdest kitchen experience?

Well fortunately (or unfortunately) it was me. And as soon as I grabbed the bag, I could feel the furriness. So I left it there.

That's not to say my kids haven't been traumatized in countless other ways... Let's begin with Ferret Roll, shall we?

Jun 16, 2015
Nyleve in Not About Food

Vintage, hard-to-find and cult brand names

Love it. First thing I cooked was a big load of mussels. It was perfect.

Jun 16, 2015
Nyleve in Cookware

What is your weirdest kitchen experience?

I think that grabbing a plastic bag in the freezer that you THOUGHT contained some chicken breasts or frozen peas but ACTUALLY contains the fluffy remains of Minnie the Persian is an experience one doesn't soon forget. At least with Simon the Poodle, there was nothing else I could mistake it for.

Jun 16, 2015
Nyleve in Not About Food
1

Vintage, hard-to-find and cult brand names

I think I posted about this in another thread (thrift store, maybe?). This gorgeous pan was at our local dump. I rescued it.

Jun 16, 2015
Nyleve in Cookware

What is your weirdest kitchen experience?

Excuse me, but I have not only had a dead squirrel (flying) in my freezer, but also multiple cats (who died in the depths of winter, unburyable) and an entire standard poodle (we were out of town - housesitter decided to save him for our return). Also the aforementioned ferret in the towel drawer.

I'm not even going to mention the dead frog at the back of a laundry drawer as it isn't kitchen related. Placed there by the ferret.

Do I win?

What is your weirdest kitchen experience?

So we used to keep a ferret. Her name was Slinky and she didn't live in a cage because we felt she was more like a cat than a hamster so we let her roam the house. Which was basically pretty horrible but I had small kids at the time and my life was chaotic anyway, so what's the big deal about a loose ferret? Anyway, Slinky slept wherever she wanted to sleep. One of her favourite places, I eventually found out, was the dish towel drawer in my kitchen. One day I was making a rolled cake - you know the kind, filled with whipped cream. This was for a big extended family dinner. In making this cake, you bake the big flat layer and then turn it out onto a towel to roll it up as it cools.

I know.

It wasn't until I unrolled the cake to spread the cream filling on it that I noticed all the fur. At that point it was too late to bake anything else so I just picked out as much of the fur as I could and then finished the cake. And served it. I realize this was a terrible horrible thing to do and I would never do anything like that now but when you have little kids you pretty much don't have a brain left and I obviously wasn't thinking clearly. I did confess everything to my husband and kids, but no one else knew. I still make this cake once in a while and we call it Ferret Roll. But we don't tell anyone why.

Cauliflower

Wait. What? There's another post from today that says that beets are the new kale. What are we supposed to do? Eat both?

Confused.

Morels 2015

Have no idea where spring porcini come from. I'm currently in the UK and have seen porcini for sale in London, so obviously they're growing somewhere. But I do know that our Ontario porcinis come up reliably from the middle of August, at earliest, and usually can be found through to the middle or end of September.

May 29, 2015
Nyleve in Ontario (inc. Toronto)

Morels 2015

My friend, whose lawn is a reliable spot, has picked dozens of them. But that was just about the same time when I got my tiny bounty, so they may well be over.

May 25, 2015
Nyleve in Ontario (inc. Toronto)

Morels 2015

My secret spot produced for just a single 4-morel flush, right at the beginning of the season. Nothing since. I now await porcini season in the fall. Sigh.

May 25, 2015
Nyleve in Ontario (inc. Toronto)

Boneless Miami ribs?

I know. But these were boneless ones. And I am starting to suspect that it was some kind of fake version using a cut of beef that is nowhere near the real thing anatomically. Could it be that they invented this to "look" like Miami ribs, but used some horrible, tough muscle instead?

May 19, 2015
Nyleve in Home Cooking

Boneless Miami ribs?

I didn't do the grilling. But this meat was so thin that it would be hard to do them without cooking through. It isn't impossible that it would have been better if less cooked, but this was the kind of thing that seems to go from raw to rubber in about 30 seconds.

May 19, 2015
Nyleve in Home Cooking

Boneless Miami ribs?

So I really need to know what the heck this could possibly be. We had a barbecue over the weekend and one friend brought something labelled boneless Miami ribs. I was dubious right from the start, but they sort of looked ok, although NOTHING like any type of rib whatsoever. These were strips of meat, cut across the grain, about an inch or so wide and maybe 4 to 6 inches long. They were sliced maybe 1/4 inch thick. There was no indication of any bone that could have ever been part of this meat. Now I do know that Miami ribs are another name for a Korean type of short rib, usually marinated and grilled and should be delicious. So I marinated them in a sort of Asian marinade for a out 4 hours, and then they were grilled.

How can I put this delicately? Well, let's just say the dog will be eating very well this week. The meat was tough and chewy and not in a good way. What was this meat? Did someone pull the wool over my friends eyes and sell her some weird cut that should never be grilled? She bought them at a kosher market, if that makes any difference.

Wish I had taken a photo, but I've already cut it up into bits for dog food.

May 18, 2015
Nyleve in Home Cooking

Brining ramps - or anything, really.

What are you going to do with these brined ramps? Is this a type of fermented pickle you're going for?

May 13, 2015
Nyleve in Home Cooking

Wild leeks are up!

So, yesterday:

Wild leeks are up!

Not yet. Will check my spot in a few days - once the dandelions are flowering the morels will come. We need rain.

But this afternoon I got these :

May 06, 2015
Nyleve in Ontario (inc. Toronto)
1