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You're Not Allergic to MSG and 6 More Culinary Secrets

There are some pretty disgustingly dirty paces out there restaurant wise and there are some amazing ones-cleanliness and food safety wise. They do have their school training and must take and maintain their food safety courses. Work place does hazard courses. They must also keep hourly food saftety checks for things such as food temp holding and labeling when things are put back after service. And yes some places do get swabed down and checked. The way a meat slicer is taken apart and rewashed (properly) before being reused. Colour coded knife and cutting boards etc. are in effect. Hair nets, gloves and handwashing. I worked at the University of Toronto. I fed thousands of young adults each meal and never encountered a single case of food illness. There are however, other places that do not follow the regulations but the do exist and you can get in trouble for not following the law.

Feb 08, 2014
Paullett in Features

Red velvet cake alternative

If you add an egg yolk to your frosting it should pull it back together and stop the curdled problem. Egg yolk is an emulsifier - similar to when you make mayonnaise.

Apr 08, 2012
Paullett in Home Cooking

Inside a Marijuana Treats Kitchen

So where is the recipes?

Mar 31, 2012
Paullett in Features

Easy Mushroom Broth

The amount of pepper corns worked fine for me.. But adjust it to your taste. Just don't grind or crush them then it would be too much. I made this and when I did I added a mushroom flavored bullion type cube. It was made out of real mushrooms- some expensive ones that are hard to find. Made it so much more... flavorful. Just don't add too much salt. I also added celery seed and fresh thyme. I floated 1 mushroom dumpling wrapped won ton and a few chives

Mar 19, 2012
Paullett in Recipes

Shrimp or Lobster Bisque

At restaurants where I have worked they have kept it in a pot or bane with very hot water underneath. Yes, we usually use a roux but mostly to thicken it and give it some body in the mouth feel that is reminiscent of rich cream.

Texture? you need to strain your product through a very fine mesh to get the silky feeling.

Feb 06, 2012
Paullett in Home Cooking

Please, No More Racist Receipt IDs

If they deserve a tip- they get a tip. If they did an excellent job they get a really good tip. I hate tip jars! I want to tip the exact person who served me not split it with those who don't do their job well. I also hate having a tip automatically put on my tab. They are NOT my employee. I do not recall ever having been told that I was required to subsidize the running of the restaurant on top of my meal. Do they not get paid well?? Take it up with the boss like I do. I don't get tips at work. Perhaps they need to change their line of work? I have been singled out and described on a Chinese web site as the "Happy Fat Lady" and that I like Chinese people. I am a driving examiner with the Ministry of Transportation. I didn't like it but it wasn't meant to be rude. They actually had a lot of good things to say about me too. After some of the scary dangerous rides I've had I think I deserve a tip!!! lol...

Feb 01, 2012
Paullett in Features

Duck Confit Fried Spring Rolls

if you use rice paper can you freeze them uncooked for a later date? Can they be baked instead of fried and still good?

Jan 16, 2012
Paullett in Recipes

Endive with Figs, Blue Cheese, and Pecans

You could use flaked almonds or chopped whole almonds but you would be better to substitute pecan halves as it fits the flavor profile better.

Mar 12, 2011
Paullett in Recipes

Nutella Hamantashen (Hamentaschen)

I made 2-6 pies every weekend without fail when I worked as the cook at the convent of Notre Dame. I liked to mix it up by embellishing the fillings and making them something extraordinarily fantastic.I was known and still am known as someone who has the "touch" for pie dough and all things similar. I have used a recipe a few times that does require a very small bit of baking powder. It makes a difference to the texture- sort of like a soft snowdrift effect. Not really flaky but more mealy in a good way. It's done with American pie dough recipes with call for a small amount of sugar. The cream of tarter I am guessing about but I think it might give it a flavor boost similar to buttermilk.I have used milk plus cream of tarter and lemon juice for recipes using soda as a l evener or where I want the buttermilk flavor in my baking. It does a good job of approximating the same flavor in the end product.

Mar 12, 2011
Paullett in Recipes

Literally Hot Trend: Chefs Putting Ash on Food

My first reaction...what the...??

I hope that from the culinary ashes of burn offerings of these chefs sanity will reign supreme once again when the Phoenix of culinary "exasperations" arise to the next "Big Trend!"

I think we evolved from open fire and ash cooking methods for the most part...this is a step back not forward no matter how cool it looks. I feel the same way I felt about all the chemical cooking as I do this. Food should be treated with respect if your lucky to have it.

Jan 24, 2011
Paullett in Features

You're Not Allergic to MSG and 6 More Culinary Secrets

I have IBS and now I know one more thing to stay away from. Thanks. Oh, I cook and bake with citrus peels. They are wonderful in baked goods. Google Orange Olive Oil Cake.Good stuff.I am by the way allergic to MSG. I have had people tell me something does not contain it at restaurants...sometimes they are right but I remember one time I turned as red as a stop light, my heart racing and doing a very awful imitation of Linda Blare in the Exorcist! Then the girl comes out to tell me that it was no "added" MSG. The canned sauce had it already! Yet I am totally fine with mushrooms and tomatoes. Love them both very much~two of my favorite foods even. I have lost some respect for this site after reading such non-sense. I think I'll take my bodies reaction to the stuff first, and my doctor's educated opinion second, not what this unknowing anonymous. Very bad article.

Jan 24, 2011
Paullett in Features

How to Cook a Squirrel

This half Scottish half Portuguese Canadian girl grew up eating haggis and octopus and loving it! BUT SQUIRREL? YUK I REPEAT YUK and oh, so mean.They are too cute to eat and way to small on the meat. Can't imagine how many needed to feed a family of four! Did I say yuk?

Oct 21, 2010
Paullett in Features

Celery Root and Mushroom Stuffing

Brioche is nice in a stuffing.

Oct 07, 2010
Paullett in Recipes

Soft Pretzels

I have made pretzel dough into rolls and they make wonderful sandwiches.Don't forget the mustard and a mug of good beer! makes a great Saturday night snack.

Oct 07, 2010
Paullett in Recipes

Bay Leaf Basics

I use ground bay leaf in some of my preparations. All the flavor without the fishing the pieces out. Whole bay leaf should be taken out of the dish before serving. When I am doing a roast at home instead in a professional kitchen I break up dried bay leaf and pat it all over the roast with other seasoning the night before.I massage in my spices with olive oil all over the meat.It does make a difference.

Oct 07, 2010
Paullett in Features

Whole Foods - moved from Ontario board

The prices are outrageous for many items. Still every time I shop in a store downtown I get a shock. I'm told the rent is high for down town locations.

However, I have been forced to trek into Toronto from the outer Scarberia from time to time simply because no one else has what I want. I'm a chef and even I am impressed with the quality and brands that can be found there and not at your regular stores.

When I go to the check out at the Sobys or Walmart near 401 and Morningside I'm lucky if they have two cashiers on duty and that any of them have the skill of speed rather than hunt , peck and call for a price check. The lines often go around the store! Less employees but when I go to whole foods-WOW Service! People around who actually help you find what you want and usually know what your talking about. Not some kid saying ya it's on isle 5 and then runs away fast should I return empty handed. That is IF you can find someone. Sobys isn't much cheaper and I get a lot less selection or assistance.

And lets face it. You can go to MacDonald's, you can go to a firkin Pub or you can go to North 44 and get a burger. They are all meat. They all have a bun and toppings right? Yet it's a completely different experience.

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North 44
2537 Yonge St., Toronto, ON M4P 2H9, CA

May 09, 2010
Paullett in Chains

Blueberry Dragon Fruit Chocolate Ganache Cupcakes

Sades of grey people. You sound like to versions of Baptist telling each other "my God is better than yours!" (lol)

This IS the Wrong place for this converstation but since it's been started...

There are lots of places milk can be produced by ethical and unthical means.

For example do you think all countries that produce the chocolate baking bar or chips are ethical. I can tell you that your may be suprized just how some of your non-animal products come to be cruel endorsing.

Humans are animals too. Have you ever puchased or used any product from China? Do you know what goes on there??? Distgusting things to humans and animals! I bet if I looked around your home I could find some animal product related to animal cruelty in one form or another. Do you consume eggs? Have any leather shoes? Do you consume chocolate? Do you eat rice? Do you really know the sources of all your food products? Do you know all about the production of your household goods and their effect on you and the environment? What type of fridge do you have? Do you drive a car? (that harms animals too) Ever had a vaccine? Anyone you know use insulin? How would you feel about animals dying if you needed a new heart valve? Pigs died in the name of research of that you know. Pigs are smarter than dogs and just as if not more sensitive animals. If you want to be nit- picky I suppose a case could be made for yeast consumptions- all depends on how your willing to take you definitions.

If it wasn't for their usefulness as food- cows would have become extinct by now. They are nice creatures (I've known a few personally) but dumb as door nails without human management. I am not sure which is worse- the species disappearing or being mistreated. (mistreatment being something that could be dealt with) I don't like animal cruelty. It should be sought out and dealt with I agree...like all of us we are often blind to our own follies- me included.It's easy to point fingers and feel superior to others.

I am a vegan by choice- but I know better than to cast stones or think I am better or perfect. If someone asks me why I am vegan I will tell them why and what the side benefits are to health and spiritually. HOWEVER, the person asked a reasonable question in the place where you would expect such a question. The death comment was overly dramatic and possibly wrong. Not all milk is produced in labor camp conditions.

My spiritually dictates that life is life no matter what the form. I pray and give thanks to the plants that I consume-that had to give up their life so that I might consume them.(yes- even the yeast) I respect my food to the best of my abilities. I am a consumer. You are a consumer. This is the way the world was made and is.

The best anyone can do is respect their food-appreciate where it came from and give thanks that you benefit from this relationship. (yes animal cruelty should be stopped)-but all things living die... it's a matter of how the life was lived and the pain involved in manner of death that count most) That means your life, my life, the life of someone living in China and all the life forms from cows right down to yeasts etc.
http://www.veganforum.com/forums/archive/index.php/t-3147.html
http://www.chocolatework.com/chocolate-slavery.htm
http://www.moggies.co.uk/articles/200...

*these are the issues to use your energy on not someone's milk consumption.

So please think of what I said for a while and I hope you open your mind even if you think I am not completely right or wrong. It's simply one more way to view life in a sea of many right ones.

Jan 17, 2010
Paullett in Recipes