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Puffin3's Profile

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Tipping BEFORE the meal - what would you have done?

To the manager: "Here's the fifteen bucks in cash pal. I don't use 'credit' to buy anything".
Seriously.

about 19 hours ago
Puffin3 in Not About Food

Tuna casserole

Sounds delicious!
You're basically making a sauce bechamel.
Do you bring the oil/butter/milk come just to the boil before adding in the cheese?

about 19 hours ago
Puffin3 in Home Cooking

Dinner guest peeve

Ya. Put everything in a food blender and turn it into soup.
You know. For some one too ill to take in solid food. LOL

about 19 hours ago
Puffin3 in Not About Food
1

Corn Pasta Anyone?

Love Barilla. I'll look for it. Don't think our local store carries it yet. I'll ask them to.
Thanks.

about 20 hours ago
Puffin3 in General Topics

Freezing Sauce Bechamel?

Last night I made a LOT of tuna casserole using sauce bechamel. I know people suggest not freezing anything with milk in it.
I'd like to freeze some double portions in plastic containers.
Any advice would be most appreciated.

about 20 hours ago
Puffin3 in Home Cooking

Tuna casserole

Get a few cans of whole white albacore in water.
Make a classic 'sauce bechamel'. I use 2 litres of whole milk so I'm doubling my recipe. Season with S&P.
Use Barilla elbow pasta just barely cooked through.
Fresh sauteed mushrooms cut into quarters. Finely chopped sweet onion and red bell pepper also sauteed. Some frozen peas. Your choice of herbs. I like using thyme only. Combine, put in shallow baking pans. Sprinkle on a layer of Panko or crushed potato chips. Into hot oven until the topping is browned.
Make lots and give some to your friends/family/neighbours.

2 days ago
Puffin3 in Home Cooking

Dinner guest peeve

I show a TB show last night. He was in Vegas. He spoke with a woman who was a third generation barmaid with twenty something years experience. He asked "IYO how many people are crazy who come to your bar?". Her reply was: "Fifty/fifty".
When the word "ridiculous" exited the guests' mouth I would have told this guest get out of my house and my life. Seriously.
Time for you to jettison some of these losers. Don't waste another second on them.
Life is very short. If some one could sum up the number a minutes we have wasted attempting to deal with idiots 'for the sake of harmony' at the end of our lives. "Let's see. You wasted about three tears of your life trying to 'make nice' all in vain. What would you give to have those three years back pal?".
Just saying.
In my world. In my house people behave themselves and guess what? We all have a great time. Go figure.
I promise you on the last day of your life lying on your death bed some one will expect you to make them an omelette. " Make sure you make enough so I can take some to my sick brother. Not too runny though".

Apr 21, 2014
Puffin3 in Not About Food

Leg of lamb for Easter Sunday

Depending on who's invited and their reputation/s for making off with 'the good stuff' I've gone so far as to hide 'the good stuff' under the bed until they've left.
I once caught a guest rifling through my fridge looking for left overs.
One time I put half a roasted left over second turkey in the trunk of my car!
It's pretty funny to watch a couple of the same guests casually loitering around in the kitchen suddenly taking an interest in the new fridge just before they go home. LOL

Apr 21, 2014
Puffin3 in Home Cooking

how do i get crispy pork skin?

You want 'broken glass' crispy pork skin?
Just liberally brush on some white wine vinegar then under the broiler..........after you've 'low and slow' roasted the pork of course. When you see the skin start to bubble under the broiler slide the pan out and brush on another coating. Do this a couple of times. The result is VERY crispy skin.

Apr 21, 2014
Puffin3 in Home Cooking

Food as a reward/punishment

IMO rewarding a kid for doing something essential for life is jus as bad as punishing a kid for not eating. It turns into a power-struggle and a control issue. Just read the book I recommended. The whole premise is never to reward or punish. The result of doing that is never a positive one for anyone.

Apr 21, 2014
Puffin3 in Not About Food

Chicken livers? [Correction: Chicken hearts]

I'm very sorry. What I meant to say is I have fifty of sixty chicken hearts.
From livers I know.LOL

Apr 20, 2014
Puffin3 in Home Cooking

Chicken livers? [Correction: Chicken hearts]

I've been given a few packages of frozen chicken livers. I like the odd chicken liver that comes with the whole chickens I buy but I don't know what to do with fifty of sixty of them.
Any ideas are appreciated.

Apr 20, 2014
Puffin3 in Home Cooking
1

Food as a reward/punishment

One of my favourite gifts to give young family members when they were growing up was a box full of the best canned and packaged strictly European food items.
I'd go to Dutch/Spanish/Italian/German/French/Greek specialty shops and ask for advice about what this or that tin/package contained.
I'd buy the best quality sardines and other sea food like octopus. Best mustards/biscuits/pickles/jams/smoked meats/cheeses. You name it. The idea was to broaden the kid's culinary horizons. Things they would never have bought or tried before.
This year for Christmas they are all going to get one of those boxes. Just for old times sake.
I'm starting to collect for the boxes today!

Apr 20, 2014
Puffin3 in Not About Food

Food as a reward/punishment

Proves the whole point of the book. The title could have been: Spanish or Italian or Greek or Portuguese kids.
We once had a young French farm girl visit for a couple of weeks. I will never forget the look of bewilderment/amusement/shock/sadness/embarrassment/distain that came over her face when we watched the customers in front of us at the check-out line putting their 'groceries' on the conveyor.
"They will eat this?". Hilarious.

Apr 20, 2014
Puffin3 in Not About Food

Food as a reward/punishment

Buy the book: "French Kids Eat Everything" by Karen Le Billon. Read it. Follow the authors guidance. That's literally the only book you need.
'Game changer' for a family IF followed. (Not very likely in this culture sadly for the kid in later years).

Apr 20, 2014
Puffin3 in Not About Food

What's the best turkey to buy?

Heritage breed. Raised 100% free range living off the land. They are trained to roost in the barn every night.
Basically they are wild birds.
I get them from a local farmer who only raises about twenty a year b/c of the foraging limitation of his land.
I order in advance for Thanksgiving.
I pu the turkey after it's back from the processor. Air dry in fridge for four days. Wet brine overnight.
'Low and slow' of course. Nothing rubbed on the skin. Cavity filled with lemon wedges/lots of fresh thyme sprigs. That's all. Remove from oven when correct deep internal temp is just over 160 F. Carry-over will add a few degrees.
After resting/tenting the bird for half an hour I crank up the broiler/brush on a liberal coating of white wine vinegar and Kosher salt to the skin. Turkey back in screaming hot oven. Watch through oven window as the skin gets a 'broken glass' crispy deep golden brown. This takes only a few minutes. Out of oven. Lightly tent for half an hour at least. Carve/serve/recieve on-going accolades until next thanksgiving.

Apr 20, 2014
Puffin3 in General Topics

LAMB - Domestic vs imported

In the early seventies around here 'Salt Spring Is. lamb was considered the 'gold standard for taste texture. It was only available on SS. In no time the large grocery stores in Vancouver 'pre-ordered' every SSI born. No more SSI on SSI right? A couple of years later thousands and thousands of SSI lambs was being sold all in grocery stores.
Even SSI grocery stores once agin had SSI lamb.
Funny thing. All of the land available to raise sheep on SSI would produce at most five hundred lambs a year.
Somehow the Island was able to increase it's lamb production to easily more than ten thousand.
Funny old world.

Apr 19, 2014
Puffin3 in General Topics

Leg of lamb for Easter Sunday

I'd 'low and slow' both legs and all the sausage.
Any left overs I'd share with those who wanted them.
But BEWARE!!!!!!!!!!! I've had this happen: I had a lot of delicious leftover elk once. I did mention that there were some left overs for anyone wanted some. One couple basically snuck into the kitchen when no one noticed and literally took ALL the leftovers out the back door and into their car. It wasn't like this couple 'needed' the food though. That would have been different b/c I would have already mentioned to them I would make sure they got the leftovers. Anyway.
By the time I'd noticed they were long gone. They were NEVER allowed to set foot in my house again. And they were/are distant relatives.
SO. Make sure YOU keep control of who gets what! I'd buy a bunch of those white styrofoam 'doggy-bags' you get at restaurants and dole out the left overs.
With twelve adults all knowing that the food is abundant you may be surprised how little is left over. LOL

Apr 19, 2014
Puffin3 in Home Cooking

Hake Fish from Namibia

I'm not suggesting you live on turnips all winter. There's lots of other root veg. LOL
I'm only suggesting that where we source our foods from ought to be considered. I just can't bring myself to buy grapes from Chile in February in Canada.
Picture our planet where there is basically a 'one-way' highway of foods leaving one part of the world and headed to another part. That's what we have now.
The people who are sending their local grown bananas to Toronto are not in turn buying products flown in from the Niagara Valley.
Ultimately that model is not sustainable. Hell, it's not even sustainable now.

Apr 19, 2014
Puffin3 in General Topics
1

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

Ya, I've done it that way too. I've marinaded the leg in red wine for a few hours also. As you say "It's all good".
I just bought a New Zealand whole bone-in leg of lamb on sale for half price at the local grocery store. It was not pre-frozen. I asked the guy at the meat counter why it was so cheap. He said b/c it's so expensive to buy it's hard to sell and the expiry date was that day.
I de-boned it at home and froze half. The other half I 'low and slow' roasted with garlic/rosemary/OO that night. We were eating the last of it in sandwiches three days later.

Apr 19, 2014
Puffin3 in Home Cooking

Cooking first time for girlfriend. Help!

Forget grilling any fish. Even the 'experts' get it wrong most of the time.
Grilled chicken burgers/patties. There's hundreds of recipes for 'chicken burgers/patties out there. Served with a German style potato salad and grilled asparagus.
Gently sautee/precook the patties and set aside in the fridge. Use a temp. probe to guarantee the chicken is properly cooked. Doing this will help ensure you won't give her salmonella food poisoning by serving undercooked chicken.
When it's time to 'grill' crank up the grill and gently grill the patties until they have those cute grill marks. Do the asparagus at the same time. Lightly char the asparagus. Don't put an oil on them. Just a sprinkle of salt.
'Time management' is very critical when cooking/entertaining.
By making the potato salad in advance for instance you've saved a lot of time better used entertaining.
Recently I had six adults over for dinner.
I had pre-made the 'apps'. (Artichoke bruschetta).
Pre-made the beef bourguignon, the roast garlic creamy mashed potatoes. (These were just ready when the guests arrived). Pre-made the fresh fruit salad for dessert. (This is one of my own creations: Used a small 'melon baller' I used four types of fresh melons and poured a small amount of warmed honey/fresh lemon juice/tiny pinch each of cinnamon/mace/allspice over the melon balls. Into fridge. Served with pizzelle cookies.
Point is I had everything pre-made so it only took minutes to serve the food instead of hours in the kitchen when the guests are sitting in the living room. Starving.

Apr 19, 2014
Puffin3 in Home Cooking

Transporting deviled eggs?

Ya like I just said.

Apr 18, 2014
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.

Apr 18, 2014
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!

Apr 18, 2014
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.

Apr 18, 2014
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.

Apr 18, 2014
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.

Apr 18, 2014
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?"

Apr 17, 2014
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.

Apr 17, 2014
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?

Apr 17, 2014
Puffin3 in Not About Food
1