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JDAWG's Profile

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Finally learned to make my perfect omelette.

I use the classic Julia Child TV Show method. Beat two eggs with salt and pepper; pour into a very hot buttered pan; scramble the eggs with your fork for a two to three seconds; shake and swirl the pan; slide it out onto a plate. It makes a beautiful omelet in thirty seconds. It's the simplest technique I have ever seen and it works every time.

https://www.youtube.com/watch?v=RThnq...

1 day ago
JDAWG in Home Cooking

Odd ID situation: when is "Valid" considered not valid enough?

This reminds me of the odd experience we have in Ontario.

The government issues photo ID cards for your drivers licence, and your provincial health insurance. Having a provincial health insurance photo ID card is pretty much mandatory to live here unless you want to pay for any and all medical care (ignoring a few people with grandfathered non-photo cards).

Both cards have the same photo (they take one picture and put it on both cards); they are the same size and shape; they have the same security features; they are pretty much identical except one is green, and one is blue.

Yet bars and restaurants will not accept the health insurance card as valid ID. Only a drivers licence or passport is accepted.

I cannot understand why one government issued card is allowed, and a nearly identical non-government card is not.

Naturally the government owned liquor stores accept both.

1 day ago
JDAWG in Not About Food

What's for Dinner #384 - The Isn't it Labor Day Yet? Edition

I've been on a tomato sandwich kick lately too. There's only so much time left for the good ones and I want to have as many as possible before they are replaced with their pale import cousins. My favourite prep is to spread mayo on the bread, griddle it until it's nice and brown, add a thin layer of hot mustard, then a mountain of thinly sliced tomatoes.

1 day ago
JDAWG in Home Cooking
1

What's for Dinner #384 - The Isn't it Labor Day Yet? Edition

What a lovely plate. I am starting on beets this week myself: whether it is fall weather or not! Once they are available in the market I can't get enough of them.

Aug 31, 2015
JDAWG in Home Cooking

What to cook in rented beach house Labor Day weekend?

Some great advice for dinner so far, but if you're on vacation, don't forget about dessert!

Berries are easy to turn into a no-fuss desert. Just add a slice of angel food cake bought from the grocery store, and a scoop of vanilla ice cream; or just serve them with some whipped cream.

If your grill is still on, you could toss on some pineapple, or canteloupe slices and serve them with ice cream and maybe a splash of liquer.

Take a look at the weather forecast; if you are in for a cool night bring some hot chocolate.

What's for Dinner #384 - The Isn't it Labor Day Yet? Edition

Everyone is having COTC and I have somehow yet to have any this year. Looks so good. I want to go to the store and right now and buy some for tonight.

Aug 30, 2015
JDAWG in Home Cooking

What's for Dinner #384 - The Isn't it Labor Day Yet? Edition

It has been cool for a few days so I decided to make some warm comfort food. I had never made white chili and wanted to give it a try. The variation of recipes is mind boggling. I settled on one from Serious Eats: http://www.seriouseats.com/recipes/20...

The recipe called for jalapenos, anaheims, and poblanos. Jalapenos are easy to find here, but other kinds of hot peppers are somewhat difficult to come by. My local grocery did have a limited supply of poblanos, but no anaheims. The only other variety they had out was cubanelle, which I understand are somewhat sweet and wouldn't really work in chili. I decided to just use extra jalapenos and poblanos, and one red cayenne pepper I already had sitting around.

The recipe has you melt in some pepper jack cheese at the end to make it thicker and creamy. I made the unfortunate mistake of succumbing to laziness and a sale price and bought the big stick of grocery store brand 'Monterey Jack'. I regretted that when I got home and tried some: bland and rubbery with zero flavour. It's like every variety of their cheese is identical, only packaged in a different label, and some dyed orange. All that being said, it did fulfill its purpose; the chili had a nice creamy texture.

It actually turned out a little low on heat for my taste, but others said it was a little too hot. Everyone still thought it was tasty, so I am happy. You simply can't please everyone with any chili.

Next time I would like to try adding some corn; and maybe some greens too, like chard, or spinach.

Looking for a great Gastro pub in toronto.

Hair of the Dog beside the old Maple Leaf Gardens is really nice. They have a great patio.

http://hairofdogpub.com/

Aug 26, 2015
JDAWG in Ontario (inc. Toronto)

What's for Dinner #383 - The Shank of the Summer Edition! [through August 28, 2015]

Perfect! In the summer my family would always go to a town on Lake Erie called Port Dover. We always ate dinner at a restaurant called Knechtel's, which was literally beside the Lake Erie beach. That's exactly how they would serve their perch; with griddled buttered white bread, hot sauce, and tartar sauce.

Apparently Knechtel's is still there! I will have to go some day.

https://www.google.com/maps/@42.78370...

Aug 25, 2015
JDAWG in Home Cooking
1

Let's Do Something Different for the Holidays

Can you get good Lobster at a reasonable price in the winter where you live? Maybe an alternative option is a big batch of paella.

Aug 25, 2015
JDAWG in Home Cooking

What's for Dinner #383 - The Shank of the Summer Edition! [through August 28, 2015]

Breakfast for dinner is a personal favourite. Bonus points for the omelet!

Aug 25, 2015
JDAWG in Home Cooking
1

What's for Dinner #383 - The Shank of the Summer Edition! [through August 28, 2015]

That Walleye looks delicious. My family lived about an hour from Lake Erie when I was young and every summer we had pan fried Lake Perch. I haven't had any in years and you have motivated me to get to the market and buy some for dinner this week!

Aug 25, 2015
JDAWG in Home Cooking
1

What time do you normally eat dinner?

Toronto, Canada. I am at work from around 8:00 to 5:30.

Dinner is normally light, and eaten as soon as possible after I get home from work. While I don't eat much at dinner, I do make a lot as I almost have the leftovers for breakfast the next morning.

There is a bit of seasonal variation. In the summer when sunset is not until after 9pm I will eat later. In the winter, when the sunset is at 4:30pm, I will eat sooner.

Of course if I go out to party/drink after work dinner may just be drunken mouth cramming at 1am.

Aug 24, 2015
JDAWG in Not About Food

Why Are Millennials So Obsessed With Food?

I'd love to know the precise wording of that question.

I really can't fathom someone of any age saying "Nestle" or "Kellogs" as a favourite brand. Perhaps they named one sub-brand which was just linked to the parent company.

Aug 24, 2015
JDAWG in Food Media & News
1

Help with husband's birthday dinner menu.

I made a low-fuss ratatouille the other day which could work too. While I did properly cube the eggplant; the peppers, onions, tomatoes, and zucchini were left in big chunks. I dumped it all in a disposable foil roasting pan in the oven to cook. For a meat component you could easily add some sausage; either cooked separately; or seared first in a frying pan, sliced up into portions, and then mixed in with the veggies before going in the oven. This way people can take out as much of the veg and sausage as they want.

All you need on the side is a salad and a simple starch like rice, or couscous. Mashed potatoes could work too if you want to put in that much effort.

Most of the prep work could be done hours in advance.

Aug 24, 2015
JDAWG in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

Sounds like that would be nice with brussel sprouts too.

Aug 24, 2015
JDAWG in Home Cooking

What's for Dinner #383 - The Shank of the Summer Edition! [through August 28, 2015]

The market today was exploding with tomatoes, zucchini, and bell peppers. I already had an eggplant at home, so that meant only one thing: ratatouille time.
It was a long busy day, and I was not in the mood for a lot of prep. I just cut up everything rather chunky, tossed it all in some olive oil, and dumped it in a big foil roasting pan with whole garlic cloves and fresh basil.

It came out delicious. There was a lot of juices and liquid at the bottom of the pan, but we just got soaked it all up with pieces of baguette. Better than butter.

What's for Dinner #382 - the Weather Gone Wild! Edition [through August 22, 2015]

Sounds delicious. Fresh ripe summer tomatoes go so well with a nice hunk of grilled meat.

Raspberry chipotle is a combination I have never heard of, but sounds interesting. How was it?

Aug 20, 2015
JDAWG in Home Cooking

What's for Dinner #382 - the Weather Gone Wild! Edition [through August 22, 2015]

Microwave reheat fails are so disappointing. Especially when you are really looking forward to having more, which is the only way would I imagine coconut curry shrimp to be.

Aug 20, 2015
JDAWG in Home Cooking
1

What's new and worth a visit in Port Hope and Coburg?

I plan to pass through these two towns before the summer is over.

I searched here through old threads, but did not find much recent information about this area.

Last year there were several recommendations for a bistro in Port Hope called 'Zest', but Google tells me it recently went out of business.

I am specifically looking for any of breakfast/brunch/lunch, not dinner. Off the beaten path is fine, but my trip will be strictly along the former Highway 2, so anything north of the 401 is probably too far a detour. Bakery and farm-stand recommendations in and around the towns are also welcome.

Aug 19, 2015
JDAWG in Ontario (inc. Toronto)

Who was rude here?

Whoever that was at the store, I love them. I would be one of the people who would just walk out rather than wait behind someone who can't make up their mind. A lot of customers need a kick in the ass like this. The fact this person said "I don't think anybody should be treated that way" is a great sign of how ignorant he is and how rudely he was treating everyone else in line.

Phrases You Don't Hear Anymore

"... and Bob's your uncle!"

Some elderly relatives said this a lot. I don't know anyone else who has used it regularly, though I have heard it recently used deliberately to confuse people because of it's modern rarity.

Aug 18, 2015
JDAWG in Not About Food

What's for Dinner #382 - the Weather Gone Wild! Edition [through August 22, 2015]

Calm, though hot and humid weather here in Toronto. The sunrise this morning was a beautiful red ball of flame.

For dinner I grilled bone-in chicken breasts that I marinated in piri piri sauce; and zucchini, tomatoes, onions, and mushrooms. All that was served with a side of rice, kale caesar salad, and a glass of white wine.

I love summer!

Repurposing leftovers

I'm with you about leftovers for breakfast. I usually pack a container after dinner with what becomes breakfast the next morning. Just this morning I had half a chicken breast, roasted vegetables, and rice for breakfast. Delicious!

When I do have enough to repurpose into another meal, I add them to soup. I always have some frozen soups ready to go and I augment them with leftovers. Suasage can be added to a bean soup, rice and beans can be added to chicken soup, grilled and roasted vegetables will work in almost any soup.

Aug 17, 2015
JDAWG in Home Cooking

Cost of lamb and it's popularity in the U.S.

Global demand is up, and supply is actually down.

Demand is up across the Middle East and in China because of sudden affluence.

Lamb production in New Zealand and Australia is way down. In Australia production is down because of drought, and in New Zealand it is apparently more lucrative to run a dairy farm and many have switched.

Most sheep in North America is raised here, but they can't ramp up production to compensate for a loss of imports that quickly. It takes time to add new farms, processing plants, and new distribution channels.

It's probably going to get even higher before it starts to come back down again.

I think Lamb's popularity in North America is limited by traditional views of it as a holiday meat, like Turkey, and it being more complicated and time consuming to cook.

Its applications in fast food are limited compared to chicken, beef, and pork, so there is no demand for the mass production that would significantly lower the cost and increase the availability of it for other purposes like home cooking.

Aug 15, 2015
JDAWG in General Topics

Alton Brown Discusses the Evolution of Food Network, Responds to Anthony Bourdain's Criticism of TV Chefs

Actually it was mentioned to set up a story.

One morning he after going through the whole process of making dough in one of those giant industrial mixers, and then waiting an hour for it to rest, he realised that he forgot to add any salt.

He decided to discard the whole batch and start again, tossing it in the dumpster out back.

Of course, it being in Georgia in the summer, the giant dough ball literally started to bake inside the metal dumpster. By the time the staff had arrived for the morning shift it had becoming a giant bubbling blob that forced open the lid and was starting to spill out the top.

Aug 15, 2015
JDAWG in Food Media & News

Why Are Millennials So Obsessed With Food?

I would call a Millenial someone who in their formative socialization years (10-18) had access to the internet and used it for communication with other people. That happened at a much different time for many families.

I think 1980 is generally a convenient place to start, but it can't be a benchmark. I was born in 1981. Our family was one of the first on our street to have a home PC, in about 1990 (a 33mhz 386 processor running Windows 3.0 with 4mb of ram), however, we didn't get real internet access until 2000, long after the web was taking shape, and I was 19 years old. Some other families on our street had it for several years already at that point. Any children born at the same time started using the internet at the age of 16 or possibly earlier.

According to some quick Googling, Internet penetration rate to households was still only 40% in 2000, though spiked significantly every year after that.

So basically every year after 1980 produced a higher percentage of Millenials until around 1990, when nearly all children born were Millenials.

Of course there can be exceptions either way. Before the web came broadly available, there were BBSs accessible by dial-up modem. Our local city newspaper had one that could accommodate 10 people connected at once and it had a chat room where people could talk about the news like on a comment section to an article now. I don't know if that counts or not.

And in the opposite way I'm sure some rural and isolated towns had mass adoption of internet access delayed beyond 1990.

Aug 15, 2015
JDAWG in Food Media & News

How not to steam stir-fy meat that's also marinated

Do you think you could you stir fry the stake on the grill in a super heated cast iron pan for better results?

And if so, would it work logistically? I mean, would you need to do both the veggies and meat on the pan on the grill, or would you still have to do them separately requiring two people so the meat doesn't sit for 10 minutes while you go back inside and do the veggies?

Aug 13, 2015
JDAWG in Home Cooking

Alton Brown Discusses the Evolution of Food Network, Responds to Anthony Bourdain's Criticism of TV Chefs

I attended Brown's Live show and he talked about the start of his career where he worked as a baker in a restaurant/cafe, arriving at 3AM and working 10 hours a day to have everything needed for breakfast, lunch, and dinner service because they made all their bread, rolls, and baked goods in house.

Aug 13, 2015
JDAWG in Food Media & News

'Bespoke Water' Video Pokes Fun At Earnest Artisanal Food Makers

Art imitating life?

LA Restaurant Has 45-Page Water Menu, Water Sommelier
http://www.eater.com/2013/8/6/6390275...

Aug 10, 2015
JDAWG in Food Media & News