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cactusette's Profile

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The perpetual guest -- are you one? Why?

I have never had many friends, and used to just be the +1. I did have a small circle of friends at one point, and they hosted most of the time because of location. I was the only one living in the city, and they all lived outside of it, at walking distance of each other. So coming over to my house was basically the whole group going through the hassle instead of just one person (me) going through the hassle. I did not have enough space to have them sleep if the party stretched, but they all had space for one overnight guest. I did host a couple of times but it was all agreed between us that this was too complicated, so I would compensate by arriving early with parts of the necessary foods and helping with the whole cooking process, then staying overnight and helping the host clean everything up.

Oct 21, 2011
cactusette in Not About Food

Help with bread!

My starter was left about 2-3 days on the counter. I am kneading but haven't tried the stretch fold method yet. I actually *just* found a demo of it on video, and it seems interesting so that is definitely something I will try as well. My goal is to make all my breads the way I want them and never have to buy bread again. For financial reasons and taste bud reasons.

Oct 21, 2011
cactusette in Home Cooking

Help with bread!

Thank you everyone you have given me a lot of info and material...I'm going to be less on the "what the hell am I doing?" track and more on the "guided learning" track due to all the links and book suggestions. My first try I think will be the Lahey method and I'll take it from there using your suggestions and a bookstore:)Wish me luck!

(once I'm done consuming my three loaves of bland sourdough bread...because I don't like to waste)

Oct 21, 2011
cactusette in Home Cooking

Hi, my name is _______ and I'm addicted to ________ .(food only please!)

Hi, my name is...errr..*scrolls up to see her user name* cactusette, and I'm addicted to potatoes and raw tuna. Fried, mashed, boiled, baked I don't care I could literally eat them for breakfast, lunch and supper. As for the raw tuna I seriously feel I get a mouthgasm when I eat it, it's ridiculous enough for me to often dream about deep sea fishing and eating tuna heart.

Oct 19, 2011
cactusette in General Topics

Help with bread!

I have just recently started trying to learn bread making. I have tried many recipes and fiddled around, and now I am looking to get a specific result. With no knowledge I have to resort to doing a bit of research, but I feel clueless.

The bread I am trying to make has a very strong yeasty flavour. The crumb is kind of tough and the holes are big. I have had this bread before in Montreal, but at the time I wasn't really cooking so I never bothered to "remember" what it was. Some kind of hardish wide baguette? Sourdough-y? I don't even know what I'm looking for.

So far I have tried using a sourdough starter and something called a "poolish", but the taste is still not strong enough. My bread crumbs are really small and fluffy, and I have read that if I make my dough much wetter the crumbs will be larger. As for less fluffy more chewy, I have no idea yet how that works.

I was wondering if someone who knew a bit about bread making could point me towards a strong flavoured, hardish bread recipe, or give me some pointers and explanations on how to get closer to such a result.

Thank you in advance:)

Oct 19, 2011
cactusette in Home Cooking

Chorizo so fatty, the whole thing rendered to liquid.

really nice to use that fatty rendering chorizo to start sausage gravy...in small amounts in stews and soups so that it doesn't make them too fatty, yet gives them a spicy, round kick

Oct 16, 2011
cactusette in Home Cooking

Chorizo so fatty, the whole thing rendered to liquid.

definitely, I buy the cheap chorizo just for all that fat it gives

Oct 16, 2011
cactusette in Home Cooking

What food find still haunts you - that you had once and haven't found since?

thank you so much! Typing that name I've found I can order it!

Oct 16, 2011
cactusette in General Topics

"Only in Canada" food items: add to the list

oooo thanks Madison is not too far so I'm definitely going to investigate this!

Oct 16, 2011
cactusette in General Topics

What went wrong with my chick peas? Yuck.

Well I love lentils. Have you tried them(green ones) in salad with cranberry, almond and mandarine? My husband doesn't like them either, so I'm on the quest for that recipe that will make him go "you know what, this is good even though it has lentils in it". I'm gonna try this recipe!

I'M actually curious enough to try and replicate my black legume mishap...I'm starting to think that you were spot on with the aluminium chemistry for mvi, and that it might have been something about the oregano in mine.

Oct 16, 2011
cactusette in Home Cooking

What The Heck Is Up With All This "Chipolte" BS?????

I think someone mispronouncing does not make them know less what they are talking about. I hear people mispronounce just about every french word they use here. They still know what they mean. Their "boof"(boeuf) is not less beef because they say boof.

With something like food, and so many languages involved, no one could ever pronounce everything correctly.

The only moment I do think someone should be put in their place is when they are being snobbish a-holes and using a word to belittle someone else, while mispronouncing it.

Other than that, it's about the food and how it tastes really. For me anyways. Life is too short. And sometimes it's funny. I just recently told my husband I don't watch soap O-pay-rahs. I had the opportunity to learn and laugh!

Oct 15, 2011
cactusette in Not About Food

Strange Pairings that Taste Uncommonly Good

it might not be that strange, but a peach filled with a mayo-tuna salad...I remember finding this through a belgian friend when I was a kid and have been addicted since...

Yeast and kelp flakes on my cucumbers, with lime juice and walnut oil.

one person's strange combo is another person's normal thing though...I remember the first time I had taco pizza, which was this year. That is the weirdest combo I've had lately.

Oct 15, 2011
cactusette in General Topics

What food find still haunts you - that you had once and haven't found since?

A little japanese candy that I had a couple of times as a kid...It was square and kind of had the texture of a loukoum, I don't remember the taste clearly so it would be hard to describe...But I do remember each was wrapped in clear and very thin rice paper wrapper that you could eat. They really looked like they were wrapped in plastic but the "plastic" melted in your mouth. They came in a small box about the size of a thick box of smarties. I have searched and searched, but since I don't even know the name and barely remember the look of the box, I'm afraid I will never get to eat them again. Still haunts me though...I really wish I could find them.

Oct 15, 2011
cactusette in General Topics

"Only in Canada" food items: add to the list

I'm not sure about these items at all but
sucre à la crème? it's a bit like fudge squares in texture...brown sugar, powdered sugar, maple syrup, cream.

guédille? it's hotdog bun you find in fast food places, they fill it with any type of mayonnaise based salad, and dump fries and cabbage on it sometimes.

ragoût de pattes de cochon? a stew made of pork hocks and meatballs, which ends up being a thick brown cinnamony, nutmeggy type of stew.

six-pâtes or cipaille? this is a traditional quebec pie that is filled with layer after layer of lard, onions, potatoes, rabbit, deer,moose,and partridge that have been marinated.

I'm not sure if these are exclusive, I know sucre à la crème ,ragoût de pattes and six-pâtes are traditional quebec meals and guédille sort of a newcomer from the 20th century (like poutine), just not sure if you find that elsewhere or not.

Oct 15, 2011
cactusette in General Topics

"Only in Canada" food items: add to the list

french canadians often call the cheese curds "fromage squick squick" because when it's super fresh and still makes that "squick squick" noise between your teeth, that's when it should be eaten. So I have to vote really fresh and never refrigerated for cheese curds in poutine. A lot of people like the st-hubert sauce, not me...I like it mine deep brown with lots of flavour, but that's debatable. The best fries for it I think are the greasy brown, softish ones you get in greasy spoon type restaurant. A lot of personal opinion,except for the cheese. I have never heard of a Quebec person who thought that cheese shouldn't make noise between your teeth.
I'm in the midwest now and near wisconsin, they have cheese curds but so far have only found non-noise making ones...I'm still searching.

Best poutine I've had? In Montreal, at La Banquise.

Oct 15, 2011
cactusette in General Topics

What's for Dinner? #111 [old]

Sure I used a pain de campagne recipe from the net, but I didn't have rye flour (which honestly I don't like anyways), so I replaced it with whole wheat:

http://www.food.com/recipe/country-br...

I cut down the recipe to make one loaf only, and split the dough in two balls, which gave a good bowl size. A baking pan with water in it on the bottom rack of the oven made a nice crunchy crust and the inside was hearty.

I've kept the bread I scooped out to make the bowls and am letting it dry...Hoping to make a bread tomato salad soon with it...*drools*

Oct 15, 2011
cactusette in Home Cooking

What went wrong with my chick peas? Yuck.

Lentils, carrots, onion and water. The lentils were cleaned before being put to simmer, but I don't know how well I did that. They were regular brown lentils, and yes I've cooked them often alone and not alone.Now that I think about it though, I might have had some oregano or some type of dried herb in there too...Do you think it was the spices?

I guess with this new "factor" of herbs I just remembered, mvi's chick pea issue is very different than mine after all.

Oct 15, 2011
cactusette in Home Cooking

What went wrong with my chick peas? Yuck.

All interesting! I didn't use baking soda, my pot was a lagostina stainless steel soup pot and my lentils did turn black and smelly. I guess there's a lot of reasons why that could happen then:( Since it was the first and only time I'm not too upset because it seems, like you, to be an isolated event.

Oct 15, 2011
cactusette in Home Cooking

What went wrong with my chick peas? Yuck.

well I'm really curious to follow this thread as the same thing happened to me and lentils the other day...

Oct 14, 2011
cactusette in Home Cooking

Asking your guests to bring their own plates and silverware for large/r dinner parties...

I'm not sure I know the complete meaning of "tacky" but it seems negative so I have to say no. I mean, if I were inviting people I don't know that much like hubby's extended family, then I would try to find another solution. But for a dinner party with friends, it's all about fun, being together etc. I don't think it's wrong to ask them to help out this way provided there is an easy solution so they don't have to hang on to their stuff the whole night (like under the table:P). I'm sure when you get some extra money you will eventually invest in batches of dinnerware for parties. Otherwise you are providing delicious food for them to eat, a house to gather in and a fun night so bringing plates is not really the end of the world and is understandable.

Oct 14, 2011
cactusette in Not About Food

Do you pronounce the "t" in moet?

I have been saying it moay because I'M used to pronouncing words that end with et as ay and words that end with ette as ette. Personally though, if the makers say it's ette than I'M changing my ways. I am very happy to have learned this and this thread was really interesting

Oct 14, 2011
cactusette in Wine

Do you pronounce the "t" in moet?

Agree with DeppityDawg.My language is french, although from Quebec so a slightly different one. Still, some words are supposed to have liaisons (though in Quebec we pronounce almost none of them), however proper names are untouched and remain the same, with no liaisons "applied". Pronounciation of proper names varies but normally the people who have them get to decide how they want it. Like this girl I knew who's last name was Cochon which translates to "pig" so she insisted on a different pronounciation of it.

Oct 14, 2011
cactusette in Wine

What did your Mom always have on hand, that you NEVER do?

thank you I will try that. I've always liked the taste of canned sardines, just kind of never knew what to do with them!

Oct 14, 2011
cactusette in General Topics

Why do they call it "Entrée"?

yay! thank you :)

Oct 14, 2011
cactusette in General Topics

Why do they call it "Entrée"?

I recently moved to the USA from Quebec. On every menu they call the main course "Entrée". I have always known an "entrée" to be an appetizer...Why is it called this way here? Is it just that I have been wrong all this time or is this something cultural or local even? Entrée in french means entrance I'm really curious to know what the reason behind this is.

Oct 14, 2011
cactusette in General Topics

What did your Mom always have on hand, that you NEVER do?

Canned hearts of palm and canned artichoke hearts
Dried apricots
Canned Sardines (we never really ate them. They were just...there.)
couscous
tapioca
canned clams
oh! and wheat germ. To this day she sprinkles it on everything it seems.

Oct 14, 2011
cactusette in General Topics

Ignorance of Food and Other Peoples Cultures

And it did get old quick for me too. It is not hilarious and I have learned to just start thinking about other stuff when he goes off on that. I just kind of nod to make him think I'm listening.

Don't get me wrong, he's a great guy. But sometimes, well you just have to learn to ignore.

Oct 14, 2011
cactusette in Not About Food

Ignorance of Food and Other Peoples Cultures

I LIVE with it. I am from Quebec and married an american from the midwest. I grew up eating snails and horse. He thinks the snails are gross, but the horse meat offends him. He grew up with horses as pets. I understand totally where he's coming from, but he keeps calling me heartless horse eater and telling me I'm immoral when the topic of Quebec foods comes up. I kind of brush him off, but I think that he doesn't understand that what I have eaten growing up doesn't make me immoral. Obviously he's not COMPLETELY serious but I still think he could be a little more open-minded when it comes to different cultures.

Oct 14, 2011
cactusette in Not About Food

Survey: Telfon cookwares - Positive or Negative Impact for our culture?

that one pan of teflon and a smaller one that I never use because it's too small for brick sheets:P so 2.
And I am very sexy provided the beholder has had a few drinks, kind of sexy if the lights are dimmed and sort of weird in daylight.

Oct 14, 2011
cactusette in Cookware

So much garlic, Dracula could smell it 500 feet away.

I do like BananaBirkLarsen sometimes when garlic is on sale or when my husband decides to buy way too much (he has this propension to do like your brother when he wants to help).

You can use about 4 heads of roasted garlic to a leek-potato purée and turn it into a roasted garlic soup. It's very good. You can also make cream of garlic without the potato and leek and just make a roux and mix the mashed roasted garlic directly in it and add broth. This I make often but not everyone likes it, you have to really love garlic.

You can also make a huge batch of garlic butter. Sometimes I fill a margarine container, so I always have it on hand. For me it keeps well, and is an easy go-to flavour enhancer.

Another favourite of mine is pickled garlic. You pickle the whole cloves in big jars. I can eat that with some thick yogourt, olive oil and oregano any day.

Oct 14, 2011
cactusette in Home Cooking