p

Puffin3's Profile

Title Last Reply

Transporting deviled eggs?

Ya like I just said.

about 15 hours ago
Puffin3 in Not About Food

Bone in Leg of Lamb - First time here...

I doubt very much that the "bacteria" on a cut of lamb from a commercial processor actually exists.
The meat is put through enough primary/secondary inspections effective enough to destroy any harmful bacteria to satisfy very stringent food safety inspectors/laws.
Yes 'back in the day' when no one knew where much of the lamb was coming from killing off surface bacteria was a good idea.
Marinades usually contain some sort of vinegar. Vinegar is a very effective 'anti-bacterial'.
I don't like marinades in general. For the cost of the cut of meat I'm wanting to actually taste it. Just me.

about 16 hours ago
Puffin3 in Home Cooking

Bone in Leg of Lamb - First time here...

You're definitely on the right track visa vi low and slow @200 F.
My two cents: I'd remove the lamb from the packaging, rinse well under cold water and pat very dry and put it on a rack so air can get underneath it in the fridge for about a week. I would not put anything on it. No herbs etc. Nothing.
The day of roasting I'd put it on the counter for a few hours to come up to room temperature. Just before going into the oven I'd make deep thin slices in a dozen places and push fresh halved garlic cloves into the slices. Do the same with short sprigs of fresh rosemary. Rub the lamb with good OO and some Koser salt. Into preheated 200 F oven. When the lambs' deep internal temp. is about 130 F remove and rest for half an hour lightly tented. Crank up the oven to broiling about half an hour before you want to carve and serve. Put the lamb under the broiler and watch as the skin turns a golden brown. This will only take a couple of minutes. Remove and carve and serve.
That's how I do it.
Last night I watched, I think it was Top Chef Canada. The moron judges like MM were actually whining about how their lamb was only cooked to medium rare. Had the lamb served them been 'medium' they would have whined the the lamb was over cooked. Unbelievable!

about 22 hours ago
Puffin3 in Home Cooking

Why ham on Easter? [split from Home Cooking]

Raising pigs on an acre in the South>People ate pigs.
Raising cattle/lamb on thousands of acres in the West>people ate beef/lamb.
Raising pigs in the N. East US on limited property>people ate pigs.
Raising pigs who end up with their own FN TV shows>...............you fill in the blanks.

about 22 hours ago
Puffin3 in General Topics

Transporting deviled eggs?

Peel the eggs and make the filling at home.
Go into work early and make the devilled eggs there.
Something about the smell of devilled eggs in an office setting that isn't very appealing IMO.

about 22 hours ago
Puffin3 in Not About Food

Top Chef Canada begins tonight

Ah, but they did add sub titles.
At least 'Susie' didn't have AB show up and tell everyone they had to make the entrée plates out of waxed paper.

about 23 hours ago
Puffin3 in Food Media & News

"Just eat it, you'll like it"

"Ya, I'd love to eat that but it always gives me unpredictable explosive diarrhoea. Are we taking your car home?"

2 days ago
Puffin3 in Not About Food
1

"Just eat it, you'll like it"

When some one is telling you what you should and should not eat it's NEVER about food. It's about 'control'.
The best "pithy" comeback IMO is to tell them to 'eff' off and don't come back.
Life is very short.

2 days ago
Puffin3 in Not About Food
1

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

Just like they have the right to tell you to 'eff' off right?

2 days ago
Puffin3 in Not About Food
1

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

My favourite retort when asked something that is none of anyone's business but mine: "Why do you ask?".
Work's every time. When the answer is "I just wanted to know". I ask again "why?".
Doesn't take more than once or twice for the average sentient person to get the message. For those who don't I ignore them and walk away.

2 days ago
Puffin3 in Not About Food
2

Kitchen Nightmares .... back to Amy's Baking Company

I found it hilarious when Sammy kept bragging about what a 'big pair' he had and GR was a wimp. In the next breath Sammy says to GR: "You tell her [her food is crap"]
That's right Sammy you've got a 'real big pair' except when it comes to using them. LOLOL!!!!!

Apr 16, 2014
Puffin3 in Food Media & News
3

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

Right. If this is the level of emotional maturity these people are displaying who needs them?
If I want that sort of childishness I'll visit a day-care.

Apr 16, 2014
Puffin3 in Not About Food

Is the food better when the owner who is the chef cooks your food ?

Even if 'Amy' was doing to 'reheating'? Sorry, I meant cooking from scratch. LOL

Apr 16, 2014
Puffin3 in General Topics

Can duck fat be used after making confit, or is it spent?

There shouldn't be but I bet sometimes there is. Especially in home kitchens. Never hurts to be cautious.

Apr 16, 2014
Puffin3 in Home Cooking
1

Best uses for rendered beef fat

Ya. A confit using thick sliced beef shoulder (chuck) sounds great! Imagine all the collagen and delicious meat served in a cassoulet.
This has been entered in the 'Big-Book' in my 'must make someday' section.

Apr 16, 2014
Puffin3 in Home Cooking

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

Serious reply:
A When my order arrived I would have got up with my food and gone to sit by myself at a different table. If no table was available I would have taken my food to the counter and asked that it be 'doggy-bagged'. Then I would have left without saying a word to the other two.
Had one or both of them come up to me and asked what I was doing I would have told them I no longer wished to dine with either of them that night.
Then I would have severed my friendship with 'Roz'.
At some point most of us understand how short life is and what a waste of vital time it is to be involved with anyone who is not adding to one's quality of life but rather the opposite.
AKA: Who needs that shit?
People like 'Roz' are emotional moochers. They never ever change their spots. Don't worry about 'Roz'. After you cut her loose she'll find some one else to emotionally mooch off. Until that person cuts her loose then 'out comes the stack of business cards and the Rolodex' of people she's met before.

Apr 16, 2014
Puffin3 in Not About Food

Is the food better when the owner who is the chef cooks your food ?

The best italian food I ever ate outside of Italy was cooked by 'ma' in a local ma&pa Italian restaurant.
Everything always depends on everything including our subjectivity. Impossible question to answer.

Apr 16, 2014
Puffin3 in General Topics

Kitchen Nightmares .... back to Amy's Baking Company

I can picture them as 'King Sammy and Queen Amy' ruling Circassia.
"OFF WITH HIS HEAD!!!!!" Sammy: "But darling all he did was ask if you 'brought in' the halivas".

Apr 15, 2014
Puffin3 in Food Media & News

How do you get rid of fruit flies in your kitchen??

You need to realize that you are bringing in the unhatched fruit flies on the fruit you buy.
That lovely bowl of fruit on the table is a fruit fly hatchery.
This will help: Bring the fruit home in tightly closed plastic bags. DO NOT open them until you've filled your kitchen sink with cold water to which you've added the juice of a lemon.
Submerge each bag down into the water then open the bag/s.
Leave the fruit in the water for a couple of minutes. Remove and dry the fruit.
The acid from the lemon kills the larva.
Putting fruit in the fridge ruins the flavor/s. Leave the fruit out but cover it tightly with a clean cloth

Apr 15, 2014
Puffin3 in Not About Food

Egg entrees for egg haters?

Stating the obvious why not contact the CSA and tell them you don't want any eggs and would like some type of meat instead? I'm pretty sure if you explain that your husband doesn't care for eggs they will understand. It wouldn't be the first time a CSA member asked for an alternate.
Then buy yourself some eggs.

Apr 14, 2014
Puffin3 in Home Cooking
3

Neat sandwiches?

Making sandwiches is an art form.
There are 'dry' sandwiches and 'Delany' sandwiches. (Gold star to the first member who knows what that means).
Lightly buttering both slices helps prevent wet ingredients from making the bread go mushy.
Always put the lettuce in the middle. Like bread/butter/mayo/then lettuce then cheese then mayo then butter then bread.
Lettuce is slippery. Don't make it more slippery by having it next to mayo for instance. Same with cucumber or tomato slices.
Agree that there's a perfect bread for every sandwich filling.
I start with what I want to have in the middle of a sandwich then decide on what type bread goes best......not the other way around.
I'd never make a sandwich with sliced tomatoes and cucumbers and lettuce using a crispy baguette for instance.
I prefer to eat my food not wear it. LOL

Apr 14, 2014
Puffin3 in Home Cooking
1

Kitchen Nightmares .... back to Amy's Baking Company

The next printing of Websters has Amy's name after the word 'psychopath'.
Samy is nothing more then a thug. He wears shoes with Velcro strips because no sentient thought has ever entered his mind. Another time and place and he would have been 'sleeping with the fishes'.

Apr 14, 2014
Puffin3 in Food Media & News
2

What foods give you heartburn?

I used to have chronic heartburn.
Zantac and Tums and Rolaids.........you name it I used to be addicted to them.
Occasionally I would have a 'gagging' fit after eating something. Never threw up just gagged for a minute or so. Very disconcerting.
Then I remembered that my mother, now passed away, used to eat Tums and soda crackers all day when she got older, into her fifties.
Some one said that often medical problems of the parents are manifest in their children.
What she was doing was eating sodium bicarbonate/calcium carbonate.
So a few years ago I started to put just a t of baking soda in my one litre water bottle. I like to stay hydrated so I'll drink at least a couple of litres a day.
After a week or so adding the baking soda my chronic heart burn/gagging fits went away. Like gone.
I'm not saying this is a good idea for anyone else though.

Apr 14, 2014
Puffin3 in Not About Food

Why is my ground beef always chewy?

How about this method?
"Preheat your oven to 475 F. Tightly cover the roast with tin foil. Because the roast weighs five pounds that means.....let's see...X minutes per pound at 475 F means you leave the roast in the oven for 5 hours right?. For the last hour remove the tin foil so the outside gets a nice dark brown 'shoe leather' texture and the inside is a nice gray color."
Like THAT method.
There's ten of thousand of 'recipes' like this one out there.
Millions of potentially delicious prime rib roasts have met this sad fate.

Apr 14, 2014
Puffin3 in Home Cooking

How often do you drink alcoholic drinks?

Thank you for your understanding dear.

Apr 13, 2014
Puffin3 in General Topics

How often do you drink alcoholic drinks?

I'm proud to say my fundamentalist Mennonite grandfather was one of the best Depression area 'moonshiners' in Alberta.
I always drank whatever was going but only a couple of times in my life drank to the point where I couldn't control my emotions AKA couldn't remembered what happened. That was in my late teens.
Got involved with a friend who was making NZ type moonshine (clear) using an 'air distiller' a few years ago just for fun. Pure moonshine from water/sugar/'turbo' yeast.
Easily 60 proof. We made gallons! Gave it to friends. Sold the 'Air distiller' which you can find for sale on Youtube and legally available to purchase in Canada to a dude you lived out of his 40' motor home who lived half the time in the Nevada desert with dozens of other 'fellow travellers'.
Now I make my own beer and wine from kits.
Sometimes I fancy myself to be a latter day Keith Floyd in the kitchen. Sometimes a Graham Kerr.
(Never a GF........if you know what I mean.)

Apr 13, 2014
Puffin3 in General Topics

Hake Fish from Namibia

A couple of miles from here is a hydroponic 'living lettuce' green house. They have large modern clean 'rearing pools' for rainbow trout.
The collect and turn the fish poop into fertilizer for the lettuce.
They sell the lettuce at the local farmers market. When the trout are big enough they are sent away to be processed and smoked or sold fresh at the market.
My point? Given the state of the earth's general declining health any fish that travels from Africa to be eaten by some one Duluth is part of the problem.

Apr 13, 2014
Puffin3 in General Topics

Food Network Magazine. Misspelled Item on Cover---Really?

"At this point who cares?"
The Network is populated by 'friends of friends of friends'. Any notion an employee got a job at FN based on talent/education/experience is a myth. Hence GF's DDD etc etc etc.
How about some one working as a producer who a year ago was driving about town delivering legal documents to lawyers offices. Never set foot in a TV studio in their pretty thin tall blond 'good teeth' young life. But their sister's new BF knew some one at FN who tipped him off that a new producer job was coming up.
"Just tell them you know ..........".

Apr 13, 2014
Puffin3 in Food Media & News

"New" Places for Dim Sum

That's like saying members of my family can't eat anything spicy but wanting take them to an East Indian restaurant. I don't get it.
Take them to a White Spot.

Apr 13, 2014
Puffin3 in B.C. (inc. Vancouver)

"New" Places for Dim Sum

You're kidding right?
Never had Dim Sum in any Vancouver area restaurant. Had it in dozens of places across Canada and never was it not served on carts.
So how do they serve it if not from carts?

Apr 13, 2014
Puffin3 in B.C. (inc. Vancouver)