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Uses For Left Over Goose Fat?

Surprised no one has mentioned this yet. I save my goose fat all year because it is the absolute best kind of "dripping" to use to make Yorkshire pudding, popovers, or Toad in the hole (I know, same thing). Also I use it to grease my baking pans and muffin tins. Long ago I saved lard (from por) for that purpose, but goose or duck fat are even better as they add no distinct flavour to the baked goods.

Dec 18, 2009
labeille in Home Cooking

Recipes You've Never Heard of Outside Your Family

What a fascinating thread to read. Some of my family, weird foods have been mentioned -the noodles with cottage cheese & the noodles with bread crumbs.

My all time favourite comfort food is polenta with cheese. There is never any left to fry up later. Now that I've learned how easy it is to make in the rice cooker, I get to enjoy it again.

Some I've not seen yet:
My dad's mother would boil a chicken for dinner, almost every single day. The chicken soup would be eaten as the first course. She always boiled a stick of cinnamon in it, which I love (sadly, my husband doesn't).
That whole branch of the family, when soup was served, would have a small jug of tomato soup at the table and add it as desired to cool their soup. Turning a clear broth to a tomato broth. I've never known anyone else to serve it that way, but if it was missing from the table someone would complain.
Sometimes instead of noodles or rice she would throw handfuls of cream of wheat (semolina) in and they would cook up as tiny grains. Much like couscous.

My mom use to make dumplings but they were nothing tike English dumplings. They were like spaetzle batter ( flour, milk and egg), but also had torn-up bits of leftover bread in them, so they cooked in big uneven lumps. I made them once for room-mates, who loved them. They were cheap and delicious, but took hours.

From my husband's side-he puts jam on cheese sandwiches! Ick!

Sep 03, 2009
labeille in Home Cooking

New Brunswick and PEI Resturants [moved from Western Canada]

L'Idylle in Dieppe. French food (chef is from France) highlighting locally sourced ingredients.

The dining room at the Delta Beausejour hotel also features New Brunswick ingredients (eg bison from Boucouche).

Chateau a Pape for traditional Acadian dishes done high-end.

In the vicinity: Marshlands Inn in Sackville; Tait House in Shediac. There's one in Richibucto with a creative European chef--don't recall the name but from the listings I'm guessing it's Le Petit Coin.

Farther afield: St. Andrews has the Rossmount in which is reputed to be the best resto in the province. It's a summer town so has many nice cafes and restaurants, also the Fairmont Algonquin.

Aug 22, 2009
labeille in Atlantic Canada

Coleslaw Question

Try tossing the cabbage with a tbsp or so of good oil, before any other ingredients are added. That will "seal" the moisture in the cabbage so it don't weep later. It also makes less mayo go a longer way.

Jun 30, 2009
labeille in Home Cooking

Edmonton near Coast Plaza

I hear you. I was there 2 weeks ago and we nearly froze walking back to our hotel 5 blocks from lunch!
Have you tried asking the concierge at the hotel?
I don't remember names (other than the Blue Plate Diner, which we drove past) but we stayed at 101 St and 105 Ave. and there is a Thai restaurant you could walk to easily, also a little plaza we ate at that had several lunch-type places most of them chains.
The geography is easy, the streets and avenues are all numbered ( Jasper is 99th or 100 Ave. I think) so you can tell how to get from here to there. It's the cold that gets you. The rapid transit/subway is right there though.
Good luck!

Mar 11, 2009
labeille in Prairie Provinces

Potatos - second-class starch?

Whole grains plus dairy combines 2 different sources of protein to give you all 8 of the essential amino acids that our bodies can't synthesize ourselves. (Foods of animal origin--meat/eggs/milk--and I think maybe quinoa are the only foods that contain all 8.) Vegetarian dishes usually combine 2 different types to get all 8 in, eg grains and legumes; other groups include nuts, and seeds. Cheese being made from milk does contain all 8, but I think adding it to a grain dish helps your body use more of the protein in the grain so you need less cheese to make a satisfiyng meal (vs chhese plus carrots for example).

Although potatoes contain a lot of carbs, they are not grains and so the amino acids they contain are different (I think they do have some protein, though). Since cheese is complete on its own you still get complete protein from a potato-cheese meal, but I suspect you would need more cheese, or else get hungry again sooner.

Mar 11, 2009
labeille in General Topics

If You Add Milk to Tea Does It Stop the Brewing Process?

Thank you Daniel. My nagging question has always been, how do Americans think you can make tea without using BOILING water? (And could it have anything to do with the Boston Tea Party?) Now I understand just why it tastes so vile and tannin-y done with "hot" water.

Another question--does anyone know why tea made in a styrofoam cup releases all kinds of little bubbles? What are they, and am I right to shun them?

Feb 12, 2009
labeille in Features

Why Does the First Pancake Always Turn Out the Worst?

OK I thought everyone has a "sacrificial pancake" first time out. I follow all the things you recommend and it still happens.

That is, until I started using a seasoned cast iron frying pan. Now the first one doesn't stick.

Feb 04, 2009
labeille in Features