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Darts and Dinner in the Downtown Toronto

I don't really know pubs that have both great food and darts, but I believe that The Crown & Dragon has put the comedy night on hiatus. They've still got great wings though.

Nov 02, 2012
TdotNerd in Ontario (inc. Toronto)

Pressure cooking help

I'm not an expert at pressure cooking, I've only used the cheap crappy tire one with a jiggly weight regulator, and your Fagor is likely different, so I don't know if what I say can apply to you but...

I would think that if you're constantly letting out steam as you cook then you've got it on too high. Pressure builds in the pressure cooker when steam is created and can't escape the pot. This is why you need liquid in a pressure cooker. Once the pressure cooker is up to its limit it will allow excess steam to escape, thus regulating the pressure inside to its safe limit. Once steam starts to escape from your pressure cooker, then it should be up to pressure, and you can lower the heat on it. If you continue to have the pot on high enough that steam escape, then all you're doing is letting the liquid escape the vessel. No more pressure will be built, as any excess is vented. If too much steam is vented over the cooking period your food could turn out too dry. If there's not enough liquid in the pot then proper pressure can't be created/maintained.

So, TL;DR version, let the pressure build up and vent so you know your pot is at pressure, and then lower the burner until steam no longer escapes, yet the pot maintains pressure. You might need to do a little trial and error cooking to find the right spot, but it should be fairly consistent once you find it.

Oct 05, 2012
TdotNerd in Cookware

What to do with some awesome eggs?

My girlfriend was visiting her folks last weekend, and brought a dozen eggs back. Her parents raise their own chickens, and the eggs they give are so much better than anything I can buy in a supermarket around here, and have nice orange yolks. We don't want to just use these eggs as we would the regular eggs, we want to celebrate them.

What dish can best highlight some home raised eggs?

Sep 08, 2012
TdotNerd in Home Cooking

I don't bake, but I want to make (good) hamburger buns.

I'm not much of a baker. When I look at internet recipes that list a dozen ingredients for a simple hamburger bun, I figure there's got to be a simpler way. I can make the no-knead bread, that's just flour, water, yeast & salt. It tastes good. However I can't really shape buns out of that mixture too well.

Someone on here must know of a better way.

Alternatively, I've thought about using rounds of polenta, however when I've tried this these don't seem the have the "strength" (is that the right word here?) to be held like a bun; They just end up splitting and causing a mess. I can eat them with a fork & knife, and it's tasty, but when I eat a burger, I want to use my hands. Is there a way to make polenta where it will hold together better?

Thanks,
TdotNerd

Mar 19, 2012
TdotNerd in Home Cooking
1

High protein cookies?

While a lot of whey protein powders recommend you used them as shakes, there should be no problems mixing them into a cookie recipe instead. It's just that shakes are easier for body builders to make and consume.

Here's a recipe form a bodybuilding site for some no bake cookies:

Chris's "Gourmet" Lab Rabbit Cookies

Ingredients

1.5 Cups Old-Fashioned Oatmeal [toasted or raw]
3/4 Cup Natural Peanut Butter or Almond Butter
2-3 Scoops Low-Carb Metabolic Drive, chocolate (Whey protein powder, this is the brand the website sel... er... recommends)
1 Cup Organic, Unsweetened Coconut Flakes
Just enough water to allow easy mixing

Directions

Toss the oatmeal into a bowl. Toss the protein powder and coconut on top of it. Add peanut butter and just a little warm water and mash it all together with your grubby paws. Form into cookies (or even just balls) then roll them in a plate of extra coconut flakes if you'd like.

From this NSFW website: http://www.t-nation.com/free_online_a...

Nov 11, 2011
TdotNerd in Home Cooking

Global meats

I've been there a couple of times, years ago, as I worked near there. I don't remember much, but nothing really blew me away about the place. I wouldn't make a special trip to get there, especially if you are, like I am, a transit rider. However if you're driving by the area it couldn't hurt to stop in and see.

Spanglo has the right address, it's North of Finch on Signet, near the 400.

Nov 11, 2011
TdotNerd in Ontario (inc. Toronto)

Cookware For my needs. Which to splurge on?

I have to echo just about everything sueatmo says here.

For stir frying, nothing beats a wok, and the advice will47 & Chemicalkinetics give is solid.

For boiling get a saucepan. Stainless makes it easy to keep clean. Look for one with solid construction and a heavy bottom. Also if I may suggest, look for one that's entirely made of metal, that way you can stick it in the oven and not worry about the handle melting. If I'm going to be simmering something in a pot for a long time I find it's easier to just stick it in the oven than doing it on the stove top and an all metal construction gives you that versatility.

And for the frying, cast iron. If you like making large quantities of food get the biggest one you can handle easily. There's so many threads here on chow on how to season the thing properly, just find a method you like and go with it.

For the eggs however, I would recommend a non-stick teflon frying pan. Just don't use it on too high a heat and don't use any metal utensils on it and it will last for a long time, though eventually you'll need to replace it, doesn't matter so much as they are cheap.

Oct 14, 2011
TdotNerd in Cookware

Washing Dishes & Latex Gloves

So my doctor recommended I start wearing gloves while washing dishes (as it may aggravate some eczema on my fingers) and I picked up a pair of reusable latex gloves after the appointment. It's a month and a half later and they've developed a crack on one of the fingers (not a puncture, the gloves split on their own). I've had this trouble with latex gloves before, they all eventually do this, and I find washing dishes with a damp on the inside glove to be exceedingly unpleasant. This is why I was just using my bear hands for the longest time.

Anyways, getting to the point, I need to use gloves to wash dishes, and I don't like holes in them. Are there brands of gloves that will hold up over time (I can deal with replacing them every year or so, but monthly seems excessively wasteful to me) or is this an item I'm just going to have to get used to tossing on a regular basis? Is there an easy and cheap way to patch small holes in the gloves? Are gloves an item I can keep stock on, or do they have a shelf life?

Any tips or insight here would be appreciated.

Oct 10, 2011
TdotNerd in Not About Food

Toaster Oven and Slow Cooker Quagmire

Do you have a pan for the toaster oven? If you've got one that fits you can cook up some decent chicken legs in there and have a side salad. I don't see a need for a starch but you do, buy some rolls at the grocery store and heat in the oven.

Pita pizza is always popular.

Bean salad from canned beans?

How many do you have to cook for and how long until you get get your gas hooked up? You may just have to tough it out until then.

Sep 18, 2011
TdotNerd in Home Cooking

In praise of the kitchen scale. Do you find it so useful?

Yeah, my whole point was that while a scale is great for measures of larger things (like cups), you'll still be using volume based measures for baking for things used in smaller quantities (tsp, maybe tbsp). Unless you use two scales, one for large measures & one for small measures, which I would think would be too much of a hassle and probably isn't worth it for the payoff you get - after all, packed or aerated, unless your scale is very precise, I don't think you'll be better able to accurately measuring off an ingredient by weight when the volume is roughly equal to a 1/4 tsp.

That being said, I don't do a lot of baking, and I don't have euro-style cookbooks where everything is measured by weight. How do they deal with small measures? I just checked on my scale and a 1/4 tsp (of ginger) didn't even register, while a tbsp measured around 8g (I tried both scraping level and spooning it in to see if it would make a difference, nope, not on my scale). So while I can see a cook book asking for 2/3 of a gram of something, taking practicality into account, 1/4 tsp would be a much more practical measure to use, even if the rest of the recipe is given by weight, unit standardization not withstanding.

Sep 17, 2011
TdotNerd in Cookware

In praise of the kitchen scale. Do you find it so useful?

How much more accurate would a scale with a precision of 0.1g be than using various volume based measures? How much can one 1/4 tsp of cinnamon vary from the next?

I don't think using a second more precise scale is worth the extra bother, clutter and expense of getting one. But as I've already said, I don't do much baking.

Sep 15, 2011
TdotNerd in Cookware

In praise of the kitchen scale. Do you find it so useful?

The only times I use my scale are when making bread or when I put myself on a strict diet. That said, I don't do much baking, and the recipes I follow are usually written in vol. measurements. I would love to see them written in weight measurements as it's so much easier that way.

Also, even when using a scale, I find myself using some vol. measurements. When making the aforementioned bread for example, I use the scale to measure out the flour and the water, but the yeast and salt are done by volume - so little is used it doesn't get an accurate measurement on the scale.

Sep 15, 2011
TdotNerd in Cookware

Board Game Party - What to Serve?

So I play a lot of board games, and I'm tired of serving the same things all the time (deviled eggs, cut vegetables & dip, pita & hummus). I'm wondering if chowhound has some better ideas for finger foods that would go with some board games (i.e. no sauces that might drip onto the board, doesn't give you sticky fingers, etc)

Also, there's one board game I recently picked up that has a strong Lovecraftian horror type theme to it, set in 1920s North Eastern America, and I was wondering if there is any particular kind of food that would enhance the experience of the game. What kinds of Hors d'oeuvres would have been served at those fancy parties back in the roaring 20s?

Hmm... Does anyone have a recipe for squid balls?

Sep 11, 2011
TdotNerd in Home Cooking

(Yonge & Finch) The Parents are coming, Where should we eat?

Next month my parents will be coming into town for a cousin's wedding (on Thanksgiving weekend) and will be staying for around a week. I would like to show them some of the local restaurants, however I don't eat out very often, and when I do, it's usually a bowl of pho or something equally pedestrian; Not the kind of restaurant to bring your parents to.

To give you some idea of what they like, the last time they were in town I took them to Baton Rouge, which they enjoyed, but I'd like to avoid resorting to chains this time around if at all possible. Also, my parents are getting old, my Mom's in her mid 60s and has mobility issues (she uses two canes to walk around) and my Dad's in his early 70s. They'll be using a car so a place with easy parking would be great.

I'd like to keep it moderately priced, no more than say $40 per person for food. Also my folks are about as white as they come, and while they'll eat more than just meat and potatoes, I wouldn't want to bring them somewhere where they've got no idea what's on the menu.

That being said, my Mom has expressed interest in going to a sit down dim sum place for a meal. If you know a good place for that, please let me know.

I live near Yonge & Finch, but we can travel a fair distance by car for a decent meal, however I don't want to go all the way downtown for every meal (try to keep recommendations North of Eglinton) or hike out to Scarberia.

Thank you kindly for you help

Sep 09, 2011
TdotNerd in Ontario (inc. Toronto)

(North York) Parents comeing to visit, Restaurant recomendations Please.

Good Point. I live near Yonge & Finch, so somewhere near to there is good.

Sep 09, 2011
TdotNerd in Ontario (inc. Toronto)

(North York) Parents comeing to visit, Restaurant recomendations Please.

Next month my parents will be coming into town for a cousin's wedding (on Thanksgiving weekend) and will be staying for around a week. Needless to say, I'll be showing them a few restaurants. The problem with that is I don't eat out very often, and when I do, it's usually a bowl of pho or something equally pedestrian; Not the kind of restaurant to bring your parents to.

To give you some idea of what they like, the last time they were in town I took them to Baton Rouge, which they enjoyed, but I'd like to avoid resorting to chains this time around if at all possible. Also, my parents are getting old, my Mom's in her mid 60s and has mobility issues (she uses two canes to walk around) and my Dad's in his early 70s. They'll be using a car so a place with easy parking would be great.

I'd like to keep it moderately priced, no more than say $40 per person for food.

Two other things, my Mom has expressed interest in going to a sit down dim sum place - are there any you'd recommend in North York? - and on the Saturday, we'll be visiting the ROM, what would be a good place nearby for an early (5ish) supper?

Thanks a bunch.

Sep 08, 2011
TdotNerd in Ontario (inc. Toronto)