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Who would you like to dine with?

Ya I can imagine what Gandi would order. LOLOL
I can't imagine eating with any really great chefs. "So Mr. Escoffier, what do you think about the food here?" HAAAAAAAAAA HAAAAAAAAAAA!
No, I'd stick to people I'd really feel comfortable to be with and be able to ask them their opinions on various matters.
Karl Pilkington would be at the top of my list. No kidding.
Once you start listening to the show, (there's dozens of episodes on Youtube) you'll know what I mean.https://www.youtube.com/watch?v=1xfUy...

about 11 hours ago
Puffin3 in Not About Food

Have you ever left a Restaurant...

I've walked out of a few for various reasons.

We went to a Greek restaurant which looked pretty good from the outside. The obligatory azure blue and 'white-white' paint job.
It was dinner time. The place was empty. We ought to have left then. After waiting to be seated for five minutes when we were seated someone cranked up the music system to full blast. 'Chinese music' don't you know.
We were sitting at a table for four. I noticed the not a single piece of cutlery matched!!!!!!!!!!
Someone had picked the cutlery up a Value Village I guess.
We waited for someone to bring us a menu for another ten minutes. I finally got pissed off and as we were walking out the door the full blast music was completely turned off.

about 11 hours ago
Puffin3 in Not About Food

Mashed potatoes, heated milk question

And that's the rub.
I'm guessing many people add the milk straight from the fridge.
And they are not keeping the potatoes really hot after hopefully draining then putting the cubed potatoes back on the stove to allow as much water to evaporate as possible.
Cooled down potatoes and cold milk does not a really good mashed potato make IMHO.
Many years ago I solved the problem by slow simmering the cubed potatoes in whole milk. SLOW simmering is the key. When they are very soft I pour off the milk into a container then add back enough milk to end up with a creamy puree which I put through a sieve.
Tip of the day: Virtually all the potato flavor in a potato is found in the skin. I wash the whole potatoes then peel them trying to make large peels. When I have a large cup of potato peels I immediately add them to the whole milk along with the potato cubes. This is the time to add any herbs/spices you want. I add just barely a pinch of nutmeg. Sometimes a little shallot.
When the cubed potatoes are very soft I use a chinese sieved ladle to easily remove the large potato peels. These are discarded of course.
You would not believe the difference in the 'taste' of the mashed potatoes using this trick.
Inevitably my guests will comment about how they can taste "potato".

about 11 hours ago
Puffin3 in Home Cooking

Help with turkey sandwiches for twenty Dragon boaters.

Thanks everyone for all the great suggestions.
Life is always throwing curve-balls.
Due to poor health among the necessary number of 'Dragon Boaters' on practise night the practise was cancelled.
The boat needs twenty paddlers but only eleven could make it.
I found out just in time before I started making the sandwiches.

PS. I did not choose the smoked turkey. Thanks
My wife's turn to provide the 'tail gate' food won't come around until next spring. By then who knows? For sure something hot like soup or 'BB'.

about 12 hours ago
Puffin3 in Home Cooking

How long will smoked salmon keep (opened)?

You have 'cold smoked' salmon.
CSS does not have as long a room temperature self life as 'hot smoked' which is pretty much salmon jerky.
I'd eat the salmon sooner than later but a day in the fridge is fine. IMO.

1 day ago
Puffin3 in General Topics

Just ate lobster for the first time

+1

Aug 18, 2014
Puffin3 in General Topics

Just ate lobster for the first time

Ya. I too have really never been that thrilled by lobster. The ones served in the Pacific are better than the E. coast lobster.
Anyway. A dungeness crab caught in Dec. anywhere along the N. BC coast is IMO the best 'sea-bug' in the world.

Aug 18, 2014
Puffin3 in General Topics
1

Help with turkey sandwiches for twenty Dragon boaters.

Aug 18, 2014
Puffin3 in Home Cooking

Help with turkey sandwiches for twenty Dragon boaters.

It will be a few hours before eating the sandwiches. That's why I'm concerned about them getting soggy.

Aug 18, 2014
Puffin3 in Home Cooking

Help with turkey sandwiches for twenty Dragon boaters.

Ya I could use ice berg. I usually have romain in the house.
Thanks

Aug 18, 2014
Puffin3 in Home Cooking

Top Foodie Films That Will Leave You Hungry For More Than Popcorn and a Choc Top

eat drink man woman
tampopo

Aug 18, 2014
Puffin3 in Food Media & News
3

Help with turkey sandwiches for twenty Dragon boaters.

I've never used any cheese in a turkey sandwich. I will try it. Provolone I think.
The russian dressing sounds tasty. I'll try it.

Aug 17, 2014
Puffin3 in Home Cooking

Help with turkey sandwiches for twenty Dragon boaters.

It's my wife's turn to provide something for the 'tailgate' party for twenty after her Dragon boat practise this coming week.
As I do the cooking I'm going to be making the food.
I've decided on three kinds of basic sandwiches: tuna, ham and turkey.
I've got the tuna and ham down but I need something to add to the turkey sandwiches.
Whole wheat bread. No lettuce as I want the sandwitches to be nice and flat and easy to eat. Nothing that will make the sandwiches too soggy like tomato. Fairly thick slices of turkey from the deli. I could add mayo of course and may end up doing so. I wanted to add cranberry sauce but I'm not liking the 'red'. Any ideas to add a dressing or something that will be really tasty is much appreciated.

Aug 17, 2014
Puffin3 in Home Cooking

Julia Child Cookathon next Friday?

I made JC's New England corn chowder.

Such a simple recipe but so delicious.
Happy Birthday Julia dear.

Aug 17, 2014
Puffin3 in Home Cooking
2

Easy way to find out if MSG is in restaurant foods?

Customer to waiter: "Would you mind asking the cook if there is any MSG in the entree I'm about to order?".
Waiter returns from the kitchen: "The cook says no. If you want some MSG in the entree he'll put some in". LOL

Aug 17, 2014
Puffin3 in General Topics

Help! Struggling to find promising options on Salt Spring Island

For many years on SSI there were a few small ma&pa restaurants/stores that ticked along and did well during the tourist season and in the off season.
The 'locals' supported these places. No worries.
Then the Calgarians 'discovered' SSI and a sea view property with a little cabin sold for a million bucks!
The original 'hippies' from the sixties who bought 5 acres for 5 grand with beach access pretty much all sold up and drove up to their new ocean access 5 acre property in brand new Land Rovers on Hornby Island........there to continue to pursue a life of leisure only this time with four million bucks in their designer jeans.
As one old hippie told me: "I can't afford to live on Saltspring any more".
And what made SSI SSI is now forever gone.
Lastly a woman I know moved from New York city in the mid eighties. She sold her apartment in Manhattan and could then afford to buy a spectacular 20 acre property/home on SSI. She spent tens of thousands of dollars to buy the latest in everything imaginable to be 'energy independent'. (Which turned out to be junk BTW). When she sold this shangri la she couldn't afford to buy on SSI.
And this is why small restaurants can not survive on SSI.

Aug 14, 2014
Puffin3 in B.C. (inc. Vancouver)

Help! Struggling to find promising options on Salt Spring Island

Not sure "complain" is the right word.
Just pointing out that SSI like some other places have astronomical property values. This includes retail space. Tourism is basically the only show in town. When the tourists are flooding the Island for a few months a small restaurant may be able to pay the unbelievable high rent but when the tourists go home that rent is just too big a nut to pay for 8 months.
Those who own retail property (many from thousands of miles away) are happy to watch the revolving door of hopeful entrepreneurs come and go.
Ironically a retail property owner can write off a lot of taxes when the poor sap can't pay the rent for five months then gets kicked out. So it's no skin off the property owners butt. In some cases it's more profitable in the long run.
I know a guy who owns a retail property in downtown Ganges with a full commercial kitchen. Some years ago he bought the property and started a restaurant. It soon became apparent that it was more profitable and a hell of a lot less work to simply rent out the space to hopeful restaurant start-ups. Every restaurant that opened soon closed.
Today there is another budding GR grinding away getting a bit farther behind every month.

Aug 14, 2014
Puffin3 in B.C. (inc. Vancouver)

HELP! What Goes With Grilled Veggies?

+1 Like an A&W or Wendy's. LOL
I'd be thinking of a salad that contrasts with the grilled veg. Crispy/cold like as already suggested a potato salad.
Has anyone ever made a seafood potato salad?
Recently I made your basic potato salad then added in some rough chopped cooked prawns/scallops and whole cooked mussels and a little smoked salmon chunks.
Pretty dam good it was.

Aug 13, 2014
Puffin3 in Home Cooking

Good Chinese Take-out

Two relatives worked as cooks on the BC Ferries. From what I heard you can eat off the kitchen floors.
Quality control and hygiene are paramount.
Basically all the food is pre-prepared off-sight accepting fried eggs etc.
The cook staff HATES it when someone orders fried eggs! LOL The food is one step above decent 'hospital food'. 'Never had a bad meal yet in sixty years travelling on the ferries.
Not sure if they still serve those wonderful 'home cooked' while you watch breakfasts on the little Balfour to Crawford Bay ferry on Kootenay Lake. A little dining counter seating about ten. Delicious breakfast and if you asked nicely the old ladies would put an extra egg on your plate at no extra charge.
"I only see two eggs on your plate. You must need glasses sonny". LOL

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

Help! Struggling to find promising options on Salt Spring Island

Ya the restaurant situation is dire.
Having lived on SSI on and off since the late sixties ashore and full time on various boats I'd suggest you stock up on your classic picnic fare: baguette/cheeses/dried/cured meats/fruits etc at Thrifty Foods. 10/10 for excellent everything.
Get a map of the island and go visit the sights. Don't make your visit reliant on doing 'foodie' things.
I'm going to share with you a very secret little public beach you can visit and pretty much have all to your own even during the busy tourist season. Plan a picnic there.
If you visit the beach just for fun I'd like to know.
OK, here's how to get there:
Get onto Eagle Ridge Drive. Ask for directions but a free map is available at the tourist information. Follow ERD until you see a left turn onto Harbourside Pl. Follow the road until you see the Right turn onto Beachside Dr. It's a no exit road. At the end of the road park and follow the trail to the beach. About as 'Salt Spring Island' as you'll find. Only the locals know about the beach and use it to launch dinghies to get to their moored out boats.
There's a very simple reason why your basic middle of the road restaurants can never survive for long on SSI.
When the 'tourist season' ends SSI basically shuts down. The 'new-money' locals moved from Calgary are retired and don't tend to be 'foodies' much anymore. They've long ago got that T-shirt. They paid a million bucks for a sea-view property and when they want to eat-out they hop a float plane in Ganges Harbour and in about 20 minutes they are landed in Coal Harbour and a cab takes them to any of a thousand restaurants on the lower mainland........name the cuisine.
The rent and property taxes on SSI for small businesses are astronomical. No customers. No revenue for nine months. No thriving year round restaurant scene.

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

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

This one I bought for .50 cents. First edition!

Aug 12, 2014
Puffin3 in Home Cooking

Pool of water under omelette?

You shouldn't be eating while driving.
I'll say no more on that.

Aug 12, 2014
Puffin3 in Home Cooking

Your Favorite Meat or Protein?

All time best big game meat is woodland caribou which we only get once a year (usually a front quarter). Next venison>elk>moose. For wild birds canada goose (I hunt on a farmers land who has a nuisance permit meaning we can shoot all the geese we want. Fills the freezer. For fish I can pretty catch my limit of cutthroat and rainbow trout any time (about once a week). I just cold smoked a few dozen and froze them. For seafood it's rock cod/ling cod/salmon (I only like salmon smoked anymore) and oysters/prawns/crabs nearby.
But I still enjoy a beef strip loin or a fatty ribeye.......or a can of white solid albacore tuna packed in water.

All protein all the time.
But only in nice small tasty amounts. My days of eating literally five pounds of moose steak etc at one sitting or long gone.

Aug 11, 2014
Puffin3 in General Topics

I Cannot Believe I Used to Find Mo Rocca Annoying. What Happened?

'Mo's' problem is someone convinced him he was 'funny' when he was like eight. (I bet it was his mommy). He never got over the "I'm funny to eight year olds" schtick.
Maybe now someone has convinced him when he thinks he's being funny he is actually being annoying in the company of grown-ups.

Aug 11, 2014
Puffin3 in Food Media & News

I have tons of garlic we grew in our garden, how do I store it or preserve it?

Do what people have been doing with fresh garlic for centuries: Hang it by the stalks in a cool airy place and dry it. It will last until next year's harvest if dried properly. Otherwise give it to people who enjoy eating it.
Next year grow something you like to eat.

Aug 11, 2014
Puffin3 in General Topics

Julia Child Cookathon next Friday?

forgot to mention it's a first edition.

Aug 11, 2014
Puffin3 in Home Cooking

Any other hunters/shooters here?

There are many CH's who hunt and fish.
The only big game animals I don't hunt are bear b/c I don't care for the meat and mountain sheep>Too much time, work and money to bother with for a not so tasty meat result.
In sixty years of hunting big game and birds of all types the only reason for me has been to fill the freezer. I think 'trophy' hunters/fishermen are sickos and they've never been a part of any hunting party I've been on.
A few years ago I was offered 8 thousand dollars to be part of a four man, five day hunting party in which a US bank owner wanted to shoot a 'Rosie' elk near Powell River. All the guy wanted was the rack/cape.
I said no thanks.
He did shoot a trophy 'Rosie'. All up cost to him was around sixty thousand dollars Can. including the tag.

Aug 10, 2014
Puffin3 in Not About Food

Breaded Fried Pork Chops: What are your secrets?

Yup.
Commercial pork including chops contain as much water as the producer can figure out how to get in them.
The secret to making your classic breaded is to start with chops you have put on a rack uncovered in your fridge and dried out for at least two days. Four is better depending on the thickness.
Try this and go with what you were doing before.
Also use medium heat. Start with a hot pan not too much oil. When the chop will lift without sticking keep turning them every 30 seconds until nice and golden on both side then let them rest lightly covered for a while.

Aug 09, 2014
Puffin3 in Home Cooking
1

Rockfish

I used to commercial fish black rockfish.
They are no different in flavor/texture than a 'copper' or a 'quill back'.
White firm flesh. Delicate but can get a bit 'rubbery' if over cooked.
Not as flakey as a halibut. Like a small ling cod.
Very slow saut'e in clarified butter. Season with S&P. Undercook rather than overcook.
Don't add any other flavors except a little squeeze of fresh lemon juice.
Just delight in the natural flavor of the fish.

Aug 09, 2014
Puffin3 in Home Cooking

Julia Child Cookathon next Friday?

I'm in!
I'll make Beef Bourguignon. From The French Chef Cookbook pages 289-292.
May I suggest that the only way to really pay tribute to her will be to follow her recipe/s to the letter. No substitutions. No short cuts.
I just scored this for .50 cents at a thrift store:

Aug 08, 2014
Puffin3 in Home Cooking
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