LUV_TO_EAT's Profile
I need some help please? Alternatives for a smoker...
People who smoke call this a "fatty" in case you're looking to google some more recipes. You can vary the "stuffing" in the fatty - mushrooms, cheese, jalapenos, green/red peppers, onions, garlic etc.
Here's a crazy fatty
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
You can do it in your regular propane grill. Low heat and smoke from one side, food on the other. Low and slow it - you want some of that fat to "melt" away.
new rotisserie suggestion
Now that's a pit!!!! You could rotisserie a dinosaur in something that big.
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
Sounds like a two burner model. Put the roast in a pan leave it above the burner that's off, turn on the other burner (start it on high to sear, and turn to low after 1/2 hour, cook till you get desired doneness - use a temp to watch the temp of the roast). Voila you have an oven. If you have a oven gauge, put it on the side with the roast and just check it periodically to make sure it doesn't get too hot in there.
matanza (pig roast in backyard pit)
That's one healthy serving you got there ;-)
Gotta see if I can find one to rent one day. I've done a spit one but want to try LCC.
Ok clever cooks! Money/time saving tips on multi-purposing items!
The best time saver is a pressure cooker. It's a money saver as well because you can put almost any leftover meat in there (eg. pork, beef, chicken) and turn it into "Pulled" meats - put that in a tortilla/taco.
Take your holey rubber gloves and instead of throwing them out, I cut them into bands...they make good rubber bands.
wash and reuse your milk bags (they don't leak).
I'm sure I have a bunch of others.
Lunch Options: Markham & Sheppard area
It's hard to find walking distance areas in suburbs.
If you're willing to drive a little:
Akina - Kennedy/Denison
Bamiyan Kabob - Markham/14th
Frederick - Markham/14th (there's a closer one on McCowan but the specials aren't as good)...order chili chicken
Tangerine - Markham/14th
Babu - sheppard/Mccowan
Mona's Roti - sheppard/Mccowan
Roti Hut - Pitfield
Bella Lechon - morningside/sheppard
I've eaten at most of these places a few I haven't yet(!)
Butter Chicken Recipe - needed for 2 skinless boneless chicken breasts
This may be a bit off topic but if you cut out the butter and cream you end up with a dish that's like Country Captain.
I've made Country Captain and it's like a curried tomato sauce. If you've never tried it you might find it's pretty good.
Natrel Dark Chocolate Milk
Sampled this a little while ago at Galati on Leslie North of Finch. Guessing they should sell it.
Are you a recipe hoarder?
I've posted several times before re. organizing recipes. Please please please check out Evernote and make sure you also add webclipper.
It's so easy to use, you see something, you just hit the webclipper and it clips the recipe and the web address of the recipe. Added to that everything is searchable, no need to index or anything although you can add "tags" if you wanted.
Get rid of the excel or word documents. Added to that you can save to the "cloud" and you can access your recipes from your phone/table/laptop at home, at work or even at your friends house.
Trust me, once you've started using it, you will not go back.
For your old recipes, you can scan to pdf and save the pdf in Evernote as well.
Range hood solution for open peninsula: Downdraft? Unobtrusive hood?
New to this post....I have a Jennaire Gas/Electric range which has a middle unit downdraft (not retractable) and to be frank, it sucks (a lot of heat and some fumes).
I've created a "shield" of sorts out of cardboard and foil to deflect some of the sucking at heat level because it sucks too much heat. I've always felt that I should create a tube of sorts like a snorkel only manually added when needed.
I recently found this and thought it might be worthy of some discussion.
Gaggenau VL051 - Vario telescopic swivel downdraft
http://www.gerhardsappliance.com/gaggenau-VL051.html
video
https://www.youtube.com/watch?v=5OW-B65vgHc
I'm thinking of perhaps creating something like it (McGyver style) for testing purposes.
It's telescopic (like a snorkel - maximum 15") and swivels (more direct sucking).
Anyone see one of these? Perhaps it's the answer we've been looking for?
La Caja China LAMB.
Curious how long it takes to cook a 75 pound pig and how much charcoal you go thru?
Chinese foodcourt stalls (authentic cantonese)
If you're looking for this type of eating...I think you can go to Sun Star Chinese. On Finch between Bayview and Leslie (same plaza where TD Bank and Maxim are in). I don't know if it's for take out only as it is a restaurant and not a food court...go there and get a take out menu [since you don't live very far] and you'll see that it looks just like the food court menu...pick a main and you get rice and soup as well. Order one and it's $__ order two and price goes down and order three and price goes down even more.
Theee best crispy beef in the GTA
Don't know if the restaurant is related but there is a ChungKing Restaurant at Market Village (Kennedy just north Steeles) and they do a Crispy Beef dish there. Pretty good IMO. Their Peking Duck is also pretty good.
http://www.yelp.ca/biz/chung-king-garden-restaurant-markham
Looking for spice rack that holds spice bottles horizontally
If you want to do a DIY solution. Take your bottles with labels on the top...glue a thin rare earth magnet on the bottom and you can now attach them to steel sheet which you've attached to your wall.
imagine something like this..only using bottles instead of steel containers.
http://www.amazon.com/Kamenstein-Tin-Magnetic-Spice-Rack/dp/B0002TVV34/ref=sr_1_47?s=kitchen&ie=UTF8&qid=1333309722&sr=1-47
You can buy rare earth magnets pretty cheapily off Dealextreme.com and sheet of steel can be bought at HomeDepot
You CAN freeze unbaked muffin batter!
Wondering if you could you microwave that frozen muffin in a mug?
TorontoJo, thank you--cooked flour frosting is great!
I'm not a baker but seeing a recipe that looks relatively easy with readily on hand ingredients and all the raves, tempted to try this.
How much does this recipe yield? two dozen cupcakes, one cake or ???
BBQ'ing oysters
If you haven't seen the Eat St. segment on Drago's...you must see it.
http://nola.eater.com/archives/2011/10/12/cooking-channels-eat-st-visits-dragos-fire-truck.php
Chowfind : Dr. Laffa -Middle -Eastern Veg - Duferin and Finch
Guess the question of the day then is...where else to go to get Laffa? or Sabich? or Israeli food.
NEW Best Pizza in Toronto Thread
Bit off topic but what are the best Pide's at Mr Pide.
Looking for a big brisket
Butcher Shoppe if you're in the south west end. or Chicago 58 in the north west.
How to prepare steaks when I can't cook them all at once
Buy a cast iron griddle/grill. A Lodge one will cost $40-50 and you can do all four at once. To protect your stove from splatter, get yourself a big aluminum tray and create a cutout slightly smaller than the griddle so it doesn't splatter everywhere. Cook like usual.
Alternatively, buy the four steaks in the shape of a prime rib roast and do a roast instead. Cook the roast to medium rare and then heat a piece in the gravy if someone likes it medium or well done. This is much less stressful trying to get the rare/medium rare/medium thing right for those who like steaks.
Help creating a weekend menu !
Since you're in the great outdoors, how bout a cedar planked salmon. Light and tasty.
Marinades could be something like teriyaki and mayo or something that includes maple syrup. There are ton of different recipes for cedar planking.
Or if you like seafood, how about a clambake. Google Americas Test Kitchen Clambake on youtube. You can do this outdoors I suppose near the fire pit.
Vietnamese for Valentine's -- Favorite Recipes?
Since you're doing finger foods, how bout Vietnamese Fried Chicken - lots of garlic, lots of black pepper, oyster sauce, fish sauce. You can do wings/chicken pieces.
http://simplyvietnamese.wordpress.com/2008/05/09/vietnamese-fried-chicken/
I don't follow recipes but this one sounds similar.
Is there Singaporean Laksa in Toronto?
There's a food court at First Markham Place (Woodbine/Hwy 7). In the corner, next to the Japanese stall there's a Malaysian /Thai place that serves a pretty good (IMO) Laksa for very little $. If you're up in the area, I recommend you try it.
What do you make in your pressure cooker?
some cookers can be used as pressure fryers....that's how KFC makes their fried chicken.
Seems scary to me to pressure fry...hot spewing oil doesn't sound funny.
What do you make in your pressure cooker?
Things I've recently made with the pressure cooker:
Carnitas...cook till very tender and then I brown it off under a broiler or in a frying pan. I like bits of crispy bits on my carnitas.
Pulled chicken and/or pork. I had some leftovers of both so after reading around the internet I found something. Pour a bottle of beer with the leftover meat and cook under pressure for around 15/20 min till pullable. Drain and add some BBQ sauce/rub/hot sauce/vinegar to taste.
Porchetta - took a shoulder, opened it up and put on a herb mix. Tied it up and pressure cooked it till pretty tender (I think it was around 45 min). Take it out and broil it to crisp up the outside.
Chinese Red Cooked beef.
Lamb shanks.
I'm finding that this pot/device is looking better everytime I think outside the box and look for a pressure cooker method to cook something.
AYCE supper in Toronto that can support a corporate meeting of 200 people
Why don't you try Mandarin's. One at Yonge/Eglinton and one at Finch/Dufferin. It'll be quite a bit more than $20pp after tax and tip though.
Churrasco Portugril moving from Birchmount & Danforth to Eglinton & Bermondsey
I've been to Estrela once and found the chicken tasty but a bit dry...I always find chicken like this a bit dry because they rarely serve the chicken directly off the spit/rotisserrie. They usually give chicken from the holding drawer.
I make my own Franks Red hot marinated and basted rottiserie chicken on my BBQ (it has a back burner) and nothing compares to it in juiciness so I'm a bit biased.
My comments re dryness are the same for Rotisserie Romados in Montreal.
Will have to try this place out some day but I'm still pining for Goody's which I have yet to try and that's first on my list.
Momofuku / David Chang Ginger Scallion Sauce
Heating oil and then adding ginger and green onion is the usual way this is done iMO. For those who didn't like the recipe, I'd recommend trying it that way again.
Very hot oil, add ginger and then green onion and some salt etc.
Perhaps it was an oversight in the book? It wouldn't be the first time I've seen a book misdirect a recipe.
Alternatively if it's added to something that is very hot, it would in effect help to cook the rawness out.
