PoppiYYZ's Profile

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Places singles can go for dinner in downtown Toronto?

You think that what you describe doesn't already exist ?

If you are 'seriously' willing to pay, there are those who are willing to take it and will deliver.

Finding reasonably priced Morel mushrooms in Missisauga

Fresh Ontario is in April and/or May. BC season will be earlier, but it is still too soon. Occasionally see them dried at SLM. No such thing as a reasonably price morel.

Even if you know of a producing secret patch, chances are it will take you some hours and some gas to get them.

Best Ground Espresso for Purchase in a Grocery Store

Wow, thanks C.

I strongly suggest you submit your resume - along with a copy of that review - to President Alberto Lavazza. You'll be running his marketing department by the end of the week !

I'll definitely give it a try ! Thanks again.

Best Ground Espresso for Purchase in a Grocery Store

Big Bump.

Got my sweet little stove top espresso maker all cleaned and shined up, and looking for a updates on ground espresso for home use. Whole bean is also OK since I have a coffee grinder.

Any updates on favorite espresso coffee for home use ?

Best Budget Pricing on Organic Free Range Antibiotic Free Meat in GTA

I'm always suspicious, maybe just my nature, so I prefer to get to know the farmer and buy direct. Most farms will sell direct or let you know where they do sell their products (like farmers markets). Also many farms do CSAs and also deliver.

May not be an option for you since it is less convenient than a shop, but at least you will know what you are getting, eliminate the middle man (and their mark up), and also get to know the producer.

http://www.organiccouncil.ca/directory
http://csafarms.ca/

Maybe Dean Tudor will share the name of their farmer, sounds like they found a good one.

ISO Great Tonkatsu

Great crispy pork cutlet is the easy part (thin from tenderloin is best IMO), killer Tonkatsu sauce is the tricky bit. Bull Dog is meh. Easy to make at home though :

http://allrecipes.com/recipe/lucys-qu...

However, substitute sake for sherry, reduce sugar a little and add some mirin instead, and add a splash of chicken stock to thin as desired. Really awesome stuff.

Sorry about the recipe mods. But this is WAY better than that bottled stuff.

Traditional curing, preserving, baking, cooking classes taught by a grandmother or grandfather?

Hey, I'm serious about starting a Local Group. "Homeschooled" is an awesome name !

I'm no expert, but have learned a lot, am willing to share, and would love to learn more.

Anyone else interested ?

So sad: Vachon cakes are not what they used to be. They changed the recipe!

Seriously. No disrespect for those who like them, or the fine people making them,

but a cake, likely many weeks old, in a semi brittle plastic wrapper, occasionally containing a cream-like substance, and stored at room temperature, should only be eaten by space travellers with no other option and craving a sweetie to over come the sudden onset of fear caused by hurtling through the ultra-cold empty vacuum of space.

Or maybe also by ComicCon revelers wanting to taste what space travellers eat.

Even as a kid I found the "original flavour" Vachon cakes un-worldly.

Traditional curing, preserving, baking, cooking classes taught by a grandmother or grandfather?

Checked out Well Preserved. Great website and I can't believe I missed the #WPKitchenParty ! Hope they do it again in 2015.

Traditional curing, preserving, baking, cooking classes taught by a grandmother or grandfather?

Yeah, I think we should organize a local group to share techniques. I mentioned some of the things I have been doing, and I'd love to learn how to make pizza dough, bread, pie crusts (seriously, I suck at everything involving flour - except for Yorkshire Pudding, go figure!).

Latest creation : Maple cured, house smoked bacon.

Traditional curing, preserving, baking, cooking classes taught by a grandmother or grandfather?

Sorry if I am a little daft, or maybe I'm reading too much into this.

Anyways. On reflection of FT's OP question, I was wondering why this post hasn't generated a wave of knowledgeable people willing to share their expertise.

Sure, we get and give lots of food and restaurant tip sharing, but what about expertise ?

I'm pretty good at making jams, vinegar and fermented pickles and sauerkraut, pickled herring made from whole salted fish (now that's a real ethnic dish), smoked sausage especially kielbasa, killer hot smoked salmon, homemade bacon, and also butchering my own deer / turkey / geese.

Love to learn more. Any volunteers willing to share ?

Nathan's Hot Dogs in T.O?

Seriously ? Very nice. Thanks. Slobber...

Traditional curing, preserving, baking, cooking classes taught by a grandmother or grandfather?

Trent University in Peterborough hosts many evening workshops at their small restaurant "The Seasoned Spoon". Workshops have included making cheese, yogurt, sauerkraut, soap, as well as canning, and even home brewed beer ! They also do cooking classes on different types of cuisine including aboriginal.

https://www.facebook.com/pages/The-Se...

Trent is probably too far away for you, but rest assured that there is a vibrant community keeping these traditions alive and sharing techniques. Start by asking a places that sell supplies.

Favorite Movies About Food?

Honestly. The second movie is even better.

Dec 31, 2014
PoppiYYZ in Food Media & News

Favorite Movies About Food?

Two very much worth watching :
1) The Trip
2) The Trip to Italy

British comedians Steve Coogan and Rob Brydon traveling together and eating in posh restaurants while hamming it up. Why can't at least some of my dinner evenings be like this ?!

The food content is transient, but beautifully filmed and also showing what casual yet great professional service should be.

Dec 31, 2014
PoppiYYZ in Food Media & News

Looking for Salt Pork

Made a simple recipe for pancetta that was just pork belly (available at any butcher and shouldn't be more tan 2.99/lb), salt generously with good kosher or sea salt, wrap in saran, and refrigerate for 3 days. Rinse well and bake at 325 for 60 minutes (remove skin afterwards).

Very similar tasting to peameal. Finely diced and fast fried works great in a spinach salad. Would also be GREAT in a chowder.

Adding some spices (br sugar, nutmeg, cloves, bay, thyme, rosemary) would also be great.

Barbados Dining?

Hey fdr,

I wish I was able to be there now.

I'm pretty sure we'd be able to find somewhere else to get a tasty bite and something to wash it down with...

:-P

Le Creuset deal at The Bay

Came across this :

http://en.wikipedia.org/wiki/Le_Creuset

Says all LC cast iron is manufactured at the LC foundry in Fresnoy-le-Grand France and only some other products are made in Asia. At least that's what wiki says.

Cast Iron Dutch Ovens - which brand best?

Can someone on this thread help me identify a fantastic little Dutch Oven I picked up in Germany ?

It has been amazing and I would love to buy more of the same. Hands down the finest quality, finish, style, and functioning D.O. I have ever seen.

There are a few pics here :
http://chowhound.chow.com/topics/998883

Dec 17, 2014
PoppiYYZ in Cookware

Le Creuset deal at The Bay

Thanks g,

Do you know the manufacturer of your SAS Mart DO ? Any markings ?

I've seen some Lodge with the lid dimples on the inside.

Please help identify Cast Iron Dutch Oven

Hi JB,

Shame they didn't put some identifier on it isn't it. I even tried contacting the store in Germany to see if they can help. I wasn't able to find any current Cast Iron showing on their website.

I'm planning on buying a larger D.O. and was thinking about something enameled, but I'd love to find more of this style.

The search continues...

Dec 15, 2014
PoppiYYZ in Cookware

Please help identify Cast Iron Dutch Oven

Thanks Houcasey,

I bought it new at a large department store called Möbel Walther (now a Höffner) in Lieblos Germany (near Frankfurt) back in the early 90s. The surface inside and out is much smoother than any cast iron I've seen (including my few Lodge products). It was that was when I bought it.

The mark you mentioned on the bottom is a double circular imprint in the middle of the base. No lettering or symbols.

Thanks for your interest.

Dec 14, 2014
PoppiYYZ in Cookware

Please help identify Cast Iron Dutch Oven

Hi all,

I purchased this small 2 Quart Cast Iron Dutch Oven in Germany many years ago. It has been a fantastic workhorse that cooks perfectly and absolutely nothing sticks to it.

It is also a real beauty. Very smooth all over except for very faint concentric circles on the base it sits on. Unfortunately there are no identifying markings at all.

I've searched many times looking at images but I haven't found anything quite like it. I'd love to buy more pieces if I can find out what brand it is.

Can anyone please help identify it ?

Many Thanks.

BTW, Inside diameter is about 6 3/4" and it is about 3 1/4" deep, if that helps.

Dec 14, 2014
PoppiYYZ in Cookware

Le Creuset deal at The Bay

Hi gttahaveit,

No, it is smooth all over, inside and out. No markings at all, and only the faintest concentric circles on the bottom surface it sits on.

You have inspired me. I'll post on the general website to see if someone can identify it. Thanks.

Le Creuset deal at The Bay

Wow !

Awesome price ! I have been seriously looking for a 3.3L round LC for a Xmas gift (that I may also get to use on occasion !). Prices ranged from $400 at the Bay, $343 at Wm Sonoma, $258 at Hendrix, and $239 on Amazon (.com).

Sad to hear about the possible China resourcing, and potential (likely) quality changes. Was willing to pay for a LC because of all the worship, but now I think I need to do some homework. BTW, Homework is code for I don't think I'll buy one...

I guess I'll stick to a little 2.0L cast iron gem I bought in Germany. No markings on it at all unfortunately, but this is a piece of art, and is a cooking Genie. NOTHING sticks to it. Really wish I could find out what make this is...

Millstone Bread in Cobourg - Vollkornbrot & Stollen

Thanks fD,

Didn't catch the website error. More here too :

https://www.facebook.com/MillStoneBread

Try everything you can when you visit and check out that wood fired oven. Your friend is very very lucky to be so near....

Millstone Bread in Cobourg - Vollkornbrot & Stollen

Big Bump F.t.

MillStone is rocking the Stollen again this year ! Dense, but tender, crumbly, sweet, and chewy when eaten. Lots of flavorful chewy bits inside and dusted with a sweet powder on the outside.

Very very tasty indeed.

Heavy German Rye bread for open faced sandwiches

Wanted to mention that the Vollkorn bread from MillStone Bread in Cobourg makes an amazing open face. Dense, sourdough tang, and great flavor. Sorry I cant recommend a bakery closer, but I wanted to mention Vollkorn as a suggestion for your sandwiches.

MillStone's wood oven breads are amazing if you ever get out that way, or know someone driving by. Their Vollkorn is made on most Tuesdays and they will hold a loaf if you call.

Today's menu : variety of open faced sandwiches (with MS Vollkorn bought yesterday !), knoblauchsuppe, and small side salad. Did someone say Riesling... :-D

Buffalo Recommendations from Ontario Hounds [split from Ontario]

Wish-bone is available in most grocery stores.

Really REALLY crappy website, but you can look up specific locations here for each product :

http://www.wish-bone.com/products/chu...

Buffalo Recommendations from Ontario Hounds [split from Ontario]

Wish-Bone Salad Dressings. Their Ranch and Chunky Blue Cheese are the best. I've only tried these two, but if you have another favorite, I'd give it a try too. They seem to have things figured out.

Sadly not available in Canada.