PoppiYYZ's Profile

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If you could have only 1 knife...?

Not quite what the OP is looking for I suspect, but if one could have only ONE knife, I might suggest the laguiole en aubrac folding pocket knife.

Perfect for slicing tomatoes picked off the vine, cutting chucks of salami on a picnic blanket, snipping a ripe bunch of grapes off the vine, and enjoying a steak on the terrace.

In short, the one knife to have while walking your estate...
;-)

about 11 hours ago
PoppiYYZ in Cookware

Best Fries ?

Nice all.

Best fries I have ever had are Chez Lucien in Ottawa. Almost a frite, but slightly thicker, perfectly fried, and out of this world flavor (duck fat, maybe beef lard ?).

http://www.urbanspoon.com/rph/250/1346728/1267175/ottawa-chez-lucien-great-eats-photo

Closest I've had in TO are Marben's fries.

http://www.urbanspoon.com/rph/10/1332...

Both with a great side of burger too ! :-D

about 24 hours ago
PoppiYYZ in Ontario (inc. Toronto)

Best Fries ?

Time for a new debate.

Suggested categories :
1) Thin cut frite style.
2) Thick cut.
3) With gravy.
4) Open class - anything goes.

1 day ago
PoppiYYZ in Ontario (inc. Toronto)

Tandoor Oven

Jamie Oliver's design (see link below). 22" deep oven. Makes wicked good Char Siu too !

Apr 20, 2014
PoppiYYZ in Cookware

ISO Tandoori Skewers

WOW!

Thanks youdonut. They must have them or at least can get them. I love the stainless lined copper serving bowls too. Very elegant.

I now remember meatnveg mentioned mainratraders in another thread about clay grills. I'll call them next week. Thanks again.

Apr 19, 2014
PoppiYYZ in Ontario (inc. Toronto)

ISO really freshly made Ras El Hanout.

I've made that exact spice mixture recipe foodyDudey and it is FAR superior to the Ras El Hanout I bought from Penzy's in Buffalo (a pretty great shop). Used it for slow cooked Moroccan Tri-tips, goat tajine, and a lamb makfoul. Really tasty stuff. I'll eat almost anything, but dunno 'bout Daffy Oysters...

Making your own REH is likely the best way to go.

Apr 19, 2014
PoppiYYZ in Ontario (inc. Toronto)

ISO Tandoori Skewers

Thanks K,

Thought about fabricating my own and using a wooden file handle on the end. Hoped I could find some in TO, but I guess of off to HD...

BTW got something else for you to try. We need to set a meet.
http://chowhound.chow.com/topics/8975...

Apr 19, 2014
PoppiYYZ in Ontario (inc. Toronto)

Maple Sap Beer ?

Well I scored 5 gallons of premium grade Sap from a Syrup maker and a home brew Pale Ale recipe (substituting the water with sap) is now bubbling away in the basement. The wort had a hint of maple flavor with a pleasant lingering maple after taste. Hope the maple flavor holds up after fermentation is complete.

If anyone has tried Lawsons Maple Tripple or Fiddleheads Maple Sap beer and can describe the type of beer (pale, amber, stout,...) and flavor profile (bitter, hoppy,...) I can adjust the recipe for next years batch.

Will report back when ready to drink in a couple of weeks.

Apr 19, 2014
PoppiYYZ in Beer
1

ISO Tandoori Skewers

Made this and it works fantastic !

http://www.jamieoliver.com/jimmytando...

Any suggestions were I can get Tandoori Skewers and maybe the Naan Hook + Scraper (to grab naans). Any other suggestions / ideas for utensils or equipment from you Tandoori Masters out there would be greatly appreciated.

Gunna try hanging Char Siu in it this weekend !

Apr 18, 2014
PoppiYYZ in Ontario (inc. Toronto)

Société-Orignal Maple Syrup from Quebec

I always thought the darker syrup is from later in the season and is inferior quality. Something about once the buds start to fill out, the sap's taste goes off.

Makes good beer though. I have a batch of home made maple sap beer fermenting in the basement right now...

http://www.npr.org/blogs/thesalt/2012...

Apr 17, 2014
PoppiYYZ in Ontario (inc. Toronto)

If you could have only 1 knife...?

If you can only start with one, get a decent 6" chef knife.

Small enough for finer jobs (eg. peeling), but still big enough to do lots of slicing and chopping. Will be a great start to build on later.

I started with Henkels and have been very satisfied, but they aren't as good as they were. I recently replaced the bread knife and it is 20% lighter that my original.

Look at the amazon reviews and find one that you like, then be sure to try it in a store before buying. Everyone's hands are different and it has to feel comfortable and balanced for you.

BTW, you MUST invest in a steel and decent sharpener too.

PS Next on your kitchen purchases should be a decent pair of shears. ATK Best Kitchen Shears - #1 Shun Classic Kitchen Shears $50, #2 Henkel International Kitchen shears take apart $15

Apr 17, 2014
PoppiYYZ in Cookware

Tandoor Oven

Bump.

Just built this yesterday. Turned out great.

Not difficult if you have a hand grinder and can use it fairly well. That's needed to cut the firebricks to fit, cut the bottom off the pot, and cut the side opening in the metal.

http://www.jamieoliver.com/jimmytando...

I used a 75L (20 gallon) galvanized can, 2" sand on bottom, six heavy 9"x4-1/2" fire bricks for floor from wood stove store, eight lighter 9"x4-1/2" fire bricks standing upright to line walls (ie taller than in the plan gives more space), fitted another partial fire brick along wall above side opening, and used a 14" diameter heavy Italian terra cotta pot.

All in cost about $120.

Think it will be great for hanging and roasting char siu too !!

Apr 17, 2014
PoppiYYZ in Cookware

Freshest spices in TO

Don't thank me, I'm just passing forward the hard work of other CHers ! seeldee is the one to thank.

More here :
http://chowhound.chow.com/topics/888865#8109869

Their crazy good pepper is available through spicetrekkers. BTW, the Madagascar and Malabar are both far superior to the Tellicherry and Tellicherry Bold IMHO. http://spicetrekkers.com/

DON'T get me going on pepper....

Apr 13, 2014
PoppiYYZ in Ontario (inc. Toronto)

Freshest spices in TO

True. Somethings one must buy, especially good black pepper. For that, I have resorted to Kalustyan’s in NYC and Penzeys in Buffalo when visiting, plus Epices de Cru in Montreal for mail order. All top quality. Kalustyans is a shrine...

I have had good success with drying fennel seed, coriander seed, and chili pepper however.

If the OP has specific spices / mixes of particular interest (like Garam Marsala), there are specialty shops that would be the best option.

Apr 13, 2014
PoppiYYZ in Ontario (inc. Toronto)

Freshest spices in TO

House of Spice has always seemed a little iffy to me, and some others (eg Spice Trader) seem a little too over the top (and pricey).

The best way to ensure freshness for the majority of herbs & spices is to take matters into your own hands.

Buy and use fresh when in season of course, then buy herbs/spices later in their season to dry yourself. Pretty easy, very satisfying, and your dried herbs/spices will never be more than 6-7 months old !

If you want to go rustic, leave some of your favorites (like oregano, rosemary, thyme, sage) hanging in the kitchen. Easy to access and they make things smell nice too.

If you have a little space, sun, and dirt, you can even grow some yourself.

Keep your old spice bottles to refill.

BTW my little potted bay plant has done great this winter !

Apr 13, 2014
PoppiYYZ in Ontario (inc. Toronto)

Peterborough, Ontario Good Eats Rec's

Don't see the appeal of Reggies. Been twice and both times were a bust, Apollo burgers beat Reggies hands down IMHO (Apollo has two locations now, George St and out west on Landsdowne). Oh, and don't waste your time and money at The Works.

Pretty well ALL the Ptbo gems are covered here.
http://chowhound.chow.com/topics/798956#6718855
http://chowhound.chow.com/topics/4005...

Now something REALLY important : Muddy's Pit BBQ in Keene opened last week. Outstanding Q ! Check his facebook page for which days they are open through the Spring. Get Ye There Now !

Muddy's, Muddy's, Muddy's....

Apr 13, 2014
PoppiYYZ in Ontario (inc. Toronto)

Proper grilling technique for steaks

I meant twist (or better yet rotate or spin) 60-90 degrees to get a cross hatch grill pattern on the first side (which will be presented).

Seriously, I would rather have a slightly over cooked rested steak with good char over a medium rare "poached" piece of meat. Mmmmm Char....

Apr 10, 2014
PoppiYYZ in BBQ, Smoking, & Grilling

Proper grilling technique for steaks

Get yourself a nicely marbled 1 1/2" thick ribeye or sirloin.

Smash a clove of garlic and place in bowl, add a couple of sprigs fresh thyme, and a good dollop salted butter. Microwave 15-30 seconds to melt. Brush on steaks (no pepper yet).

Full blast heat on BBQ til max heat (maybe 15 minutes), leave on full heat, sear butter side down with lid closed (1-2 minutes), turn 90 degrees and move slightly, and sear again, brush top side with butter, flip, sear again. Rest in 220 F toaster oven for 20 minutes, add fresh cracked pepper.

Super fast, outstandingly seared rare steak, and limited use of gas.

If you got yourself a dry aged steak, be extra careful cause they sear and cook quicker.

Apr 10, 2014
PoppiYYZ in BBQ, Smoking, & Grilling

What to do with Kielbasa

It's ready, it's READY !!!!

Found some good suggestions here :

http://allrecipes.com/recipes/meat-an...

Tonight :

Fresh made Kielbasa still warm from the smoker, along with boiled potatoes, carrots (both from last years garden), and peas. Mmmm mmmm...

Apr 10, 2014
PoppiYYZ in Home Cooking

What to do with Kielbasa

Bump.

Make your favorite cabbage roll recipe, lay 3-4" long pieces smoked keilbasa in amongst the cabbage rolls in a casserole, and bake together smothered in tomato sauce. Fantastic !!

Got 10 lbs homemade keilbasa in the smoker now and looking for other ideas...
:-P

Apr 10, 2014
PoppiYYZ in Home Cooking

Best corkscrews?

Big Bump.

My weapon of choice is the Laguiole en Aubrac - Juniper. Think of it as a piece of jewelry for your wine.

However, if you want to be the perfectly prepared traveler, or the hero to the rescue when a corked bottle has become a problem, this "Swiss Army Waiter" should always be on your person. This excellent little knife just finished two weeks sailing in the Grenadines and came to the wine rescue repeatedly !!

BTW. I have opened bottles of corked wine without any tools. Remove wrapping to expose the cork, hold bottle by the neck HORIZONTALLY, and tap the bottom firmly, carefully, repeatedly against some solid wood (a tree or heavy fence post works great). The cork will inch its way out. When the cork is almost completely out, you can pull the remainder by hand without wasting a drop. Honest.

Apr 07, 2014
PoppiYYZ in Cookware

Unwaxed produce

No disrespect, because I admire your desire, but do what your Grandma and Grandpa did (if they lived north of 37 degrees latitude).

Preserve what you want, and eat fresh what is in season. If you live near Toronto, you shouldn't be eating a fresh tomato now.

PS counting the days til the first Asparagus !!

Mar 20, 2014
PoppiYYZ in Ontario (inc. Toronto)
1

Salad sauerkraut in Toronto

Would love to see recipe.

The fellow doing the workshop was young and Polish. The recipes were from his mother and grandmother ! So simple, and so good.

We've made a lot of fermented products before, but one can learn a few new ingredients, methods, or tricks from every recipe. Love to learn the Latvian technique !

BTW, my first attempt at brewing beer is ready to bottle. How does a meal of homemade sauerkraut, Kielbasa, and beer with home grown potatoes sound !!

Mar 10, 2014
PoppiYYZ in Ontario (inc. Toronto)
1

Salad sauerkraut in Toronto

You did say ideas...

Took a fermented vegetable workshop recently and we made fresh fermented sauerkraut and beets (two separate dishes).

Slice cabbage thin, shred some carrot, then mix and pack into a mason jar in layers sprinkling a little sea salt on each layer (maybe a half teaspoon salt total in the jar), pack and weigh down so liquid from the veggies covers cabbage (important to prevent spoilage and one can add a little salt water if needed), cover with cheese cloth and wait a week or so. Taste periodically to decide when it is to your taste, then refrigerate. Super simple.

Tastes vinegary but there is no vinegar added. Fresh, crisp, slightly sweet from the veggies only, and absolutely delicious.

Do it yourself, it is VERY rewarding.

PS Shredded beets made the same way but with a little shredded turnip and fennel seed added. Outstanding.

Mar 07, 2014
PoppiYYZ in Ontario (inc. Toronto)

Scarborough Gems

My rough Mortar looks like this. Great for grinding stuff, not so good for serving...

Mar 06, 2014
PoppiYYZ in Ontario (inc. Toronto)

Scarborough Gems

Stone Mortar, STONE MORTAR !!??

I've been looking for a "smooth" stone mortar (molcajete) for YEARS !! I have a rough lava mortar that's sweet, but I really want to find a smooth mortar (likely basalt rock) to serve salsa in - like I remember in Puebla.

Did it, gulp, look something like this....

Mar 06, 2014
PoppiYYZ in Ontario (inc. Toronto)

Proper martini glasses

Very elegant !

I ended up buying these little beauties :

http://www.amazon.com/Nick-Martini-Gl...

I now keep a pellet gun and a decorated Christmas tree handy year round !

Mar 03, 2014
PoppiYYZ in Spirits

Flat bottomed carbon steel wok.

I just picked up a 16" curved bottom one from Tap Phong. Heavy carbon steel, hollow steel handle stays cool, seasoned beautifully, $24, and the best part is the well at the bottom created by the curve.

Why do you want to go with a flat bottom one ? TP also sells stainless steel base rings for about $2 if stability is the issue.

Mar 02, 2014
PoppiYYZ in Ontario (inc. Toronto)
1

Are There ANY Quality Hot Sauce Stores In Toronto?

Yes hi, but no we don't need one.

Hot sauce stores make no meaning when so much good sauce is available everywhere. And on line too.

Read recommendations, order online, or buy at one of the many good locations.

http://chowhound.chow.com/topics/6260...

PS LOVE your posts ! Original and Rock'in.

Feb 27, 2014
PoppiYYZ in Ontario (inc. Toronto)

Best Banh Mi in TO

Thanks M,

It is definitely Tung Hing. My typo mistake and I missed the edit window. They are worth getting it right.

Haven't tried the other locations but I'm adding them to my "Food Map" now.

Feb 27, 2014
PoppiYYZ in Ontario (inc. Toronto)