camper88's Profile
Best pizza in Toronto?
They won't cut your chicken for you either.
Why is that a problem? That's how pizza should be served.
Best pizza in Toronto?
This is true. Throughout Italy I've seen pizza with potato slices on it (fries), and I've heard that it's very popular there.
pressure cooking risotto
Pressure cooking risotto is no more cheating than using an espresso maker is cheating to make coffee.
Sorry about the product promotion in the following clip; the recipe starts at about 4:44
http://www.youtube.com/watch?v=nmuGX7pwjTE
Wood Chips For Smoking
Very likely you could get wood chips at Home Hardware. I'd call first. Or check Craigslist and see if anyone's selling them in the area. There may be a guy with a woodchipper who's doing it, I've seen that before.
Wood Chips For Smoking
The "Queen West" part of the question is the hard part of the question.
There's a great place up highway 400 at Langstaff road called Ontario Gas BBQ they call themselves the world's biggest bbq store) and they've got a wide selection of woods.
www.bbqs.com is the web site.
What is the most unusual, but tasty, sandwich you make or have made?
Tempeh lettuce and tomato.
Cut a block of tempeh into thin strips (less than 1/4 inch, more than 1/8 of an inch)
Mix up a marinade of:
1/2 cup of water
3 Tbps Braggs or lo-sodium tamari
2 or 3 Tbps maple syrup (to taste)
dash of cumin, cayenne and cinnamon (to taste)
a few drops of liquid smoke (to taste)
Place the tempeh in a zippable bag with the marinade for 4-24 hours
pan fry the tempeh (2-4 slices) in a little oil to make a TLT on your favorite bread.
add soy mayo or soy cheese if you like.
Serve with sweet potato fries if you like.
You can keep the marinating tempeh in the fridge for about ten days to two weeks.
fresh basil
It's great on pizza, just rip up some leaves and throw on at the last minute.
It also makes a great gelato. Infuse as much as you want in a simple syrup and throw it in an ice cream maker. Then quickly pour/ spread the gelato mixture on a tray or cookie sheet, cover with wrap and place in the freezer. The thinner the layer the more quickly it freezes and the finer the ice crystals and the more delicate and better tasting the gelato. You can cut it with a cookie cutter that's been soaked in hot/ warm water and use it as a base under a layer of vanilla ice cream--or tomato gelato. It's great in summer.
It's also great to use if you make juice your own juice. Basil really brightens up other green juice combinations.
Try an Italian Mojito with Basil and a little Cinzano Bianco and rum with some muddled Basil.
It's also good in many Asian dishes, Thai for example.
