DockPotato's Profile

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where to buy rennet for cheese making?

To anyone frequenting Bruce County: the general store in the hamlet of Holyrood sells vegetable rennet. I bought this small bottle 2 years ago and still use it. Cost was $10.25 and I believe it's about 125ml. I seem to recall that meat curing salts were also available.

Holyrood General Store is a great little place - small, crowded, cluttered and catering to the Amish and rural community a few miles from a town of any size. There are excellent same-day veggies and eggs nearby as well.

about 19 hours ago
DockPotato in Ontario (inc. Toronto)

Milk in bags ... Are Canadians weird, or are Americans the weirdos?

4 litres, 3 bags - well you know... my math skill are eroding and I still think in pounds and quarts. Thanks for the correction.

Aug 11, 2014
DockPotato in General Topics

To Tobermory via Hwy 6 or Hwy 10? Food wise, any advice?

Yes, agreed. European Bakery's 1st Avenue location on the Sydenham is one of our favourites in the summer.

There is also a new place that we've heard good things about. We look forward to trying Villa Nina Bistro around the corner from the Taj place I mentioned.

http://www.villaninabistro.com/

Aug 06, 2014
DockPotato in Ontario (inc. Toronto)

I need some help with poppers

Thanks, ChefJ, I'll do that with my next flourish of peppers.

Aug 04, 2014
DockPotato in Home Cooking

Site issues

I'm happy again. Things are working fine on my setup. Thank you.

Aug 04, 2014
DockPotato in Site Talk

To Tobermory via Hwy 6 or Hwy 10? Food wise, any advice?

We've eaten there on occasion and enjoyed it. I wouldn't call it "Indian" but rather Asian eclectic. I wouldn't rave about the food, but would happily return. I wonder why they changed their name?

Our last visit to OS took us up the street to the Taj Indian restaurant. I had their food before at private parties and was anxious to try it. The two small rooms are not at all prepossessing but the food is great and very modestly priced.

http://tajowensound.com/live/

Aug 04, 2014
DockPotato in Ontario (inc. Toronto)

I need some help with poppers

I'm looking at a decent yield of jalapenos, nothing extravagant because of our small plot.

We've been coring, stuffing cheese, wrapping in bacon and baking - very nice.

However we also love the fried, breaded, whole pepper version. How do you get the coatings to stick to the peppers?

Aug 03, 2014
DockPotato in Home Cooking

2014 Ontario Sweet Corn

I'm sorry about your hives. There is potential here for huge impact on our food production as you well know.

As a sidebar, another group I'm involved with links the decline of our Monarch butterfly to the same chemical. We are spread over Central Southern Ontario and observed 0 Monarchs last season - nada in London, Kitchener, or Grey/Bruce/Huron. This was sudden and shocking.

After local insects would normally have gone south we began seeing butterflies flowing south along the Lake Huron shore. These were from the north where no crops are planted.

I'm happy to say that I have seen several this year but only singly, and certainly not like in the past.

Aug 02, 2014
DockPotato in Ontario (inc. Toronto)

2014 Ontario Sweet Corn

I've been following this situation for over a year since a major Ontario apiarist who is local, and with whom I am very well acquainted, took major losses some years running. Those unfamiliar with the situation can learn more here.

http://www.ontariobee.com/

Aug 02, 2014
DockPotato in Ontario (inc. Toronto)

Do you eat the...gulp...fat?

My parents made this too. It was called "abarolt szalonna" but they did it slightly differently. It was made from a smoked, fatty bacon piece about 3x4 inches simmered with its rind attached. Then it was coated with a paste of paprika and mashed garlic, allowed to chill for a day and then eaten in thin slices on sour rye.

Prof, you must also recall "nyás sütés" or "szalonna sütés", a summer social feature of Hungarian life where a piece of unsmoked bacon similar to that above is slashed in two directions, placed on a pointed green twig and cooked over an open wood fire by each person.

The trick was to keep it at the right point in the flame where the dripping fat would not flame, the meat would not char, the switch would not catch fire and also to be upwind of the smoke.

In the left hand was a piece of rye bread with raw onion bits. As the meat began to bubble, it was brought over the bread and onions allowing the intensely smoky fat to drip off, infusing the bread and onions. .

When done, that is when the bread was soaked and the onion limp, the piece was quickly gobbled and another piece of charged bread came into the play.

After several slices of bread and onions, the fat was rendered out and the bacon was crisp. Then the bacon was sliced and eaten with bread.

Non-Hungarian members of our family refer to this as "droopy bacon on a stick" - pronunciation problems, you know.

Aug 01, 2014
DockPotato in General Topics

Site issues

Okay, nothing is different. Same problems. No new thread field, text still surprinting.

Jul 31, 2014
DockPotato in Site Talk

To Tobermory via Hwy 6 or Hwy 10? Food wise, any advice?

This may be of interest to you. Enjoy your visit.

http://www.foodlinkgreybruce.com/

Jul 28, 2014
DockPotato in Ontario (inc. Toronto)

Site issues

I cleared my cache earlier today. I'm running Safari 5.1.10 on an iMac under OSX 10.6.8 if that's any help.

Have a great weekend.

Jul 25, 2014
DockPotato in Site Talk

Site issues

Here is what I'm seeing. When I click on "Discussion" I get response in the form of the blue rule below. How do I initiate a thread here?

Also, here is the text surprint I referred to.

Jul 25, 2014
DockPotato in Site Talk

Site issues

Off topic but I have no other way to post because the "Start New Comment" field is missing on all boards. Most of the time but not always.

I didn't notice until I came to this board to inform that the black text in reply posts are surprinting the some cyan text making a deal of the post illegible.

Not a complaint - just a report.

Jul 25, 2014
DockPotato in Site Talk

Strawberries and Blueberries - Grand Bend

To those further north in the Grey/Bruce area, check out Keyser's Fruit Farms. They had strawberries and sweet cherries on when we were there last week. Raspberries and sour cherries are on this week - we'll be getting a pitted bucket of cherries with no sugar. They will have various fruits from now till the end of the season. This is a great, no-gimmick place with great people and good prices. We were too late for eggs - they were sold out. Their flock actually roams through their fields which amazed me given the number of predators.

http://keyzersfruitfarm.com/

Jul 17, 2014
DockPotato in Ontario (inc. Toronto)
2

Simple is better than exotic for some foods

Tim Horton's have always had them as far as I can recall and long before tim in the '50s they were available here in Ontario.

The menu below lists both honey and sugar glazed.

http://www.timhortons.com/ca/en/menu/...

Jul 14, 2014
DockPotato in General Topics

Simple is better than exotic for some foods

"Honey dipped donut? Never seen that."

Whaa? I was eating those as a kid and most of my ties are probably older than you : )

Jul 12, 2014
DockPotato in General Topics
1

What not to do at a farmers market

(3) and (4) I agree with, however on the others....

(1) Sorry, but if you put out samples, they're mine, even if I'm not particularly interested in your product. A friend of mine presses samples onto disinterested passersby and his product is far more than "slightly higher-end handmade product" - it's grass-fed, organic beef processed locally into sausage, jerky, salami &tc. He always wins in the end. Most vendors here offer samples to interested buyers on request.

(2) Why does she truck her own trash out when "There are always large, municipal trash cans at any well-organized farmers market"? Incidental trash should be no problem.

(5) I agree with previous comments. I would add that she is beholden to support her chain of vendors particularly while undercutting them.

Jul 09, 2014
DockPotato in General Topics

Why Are We Importing Our Own Fish?

I agree that the idea is certainly preposterous, but it is the state of affairs. Not only here but elsewhere in the world as well.

Memory and research show two errors in my post: the fish were indeed caught in Lake Winnipeg but they were Sauger, not their close relative Walleye; the fish are gutted and degilled before shipping, but all filleting, other processing and packaging are done in China. And they are shipped back to us!

Google "Fish Processing in China" and you should find a result "[PDF]3.2 Value Chain" which downloads a document from a Norwegian company dealing process equipment. It outlines the process and the attached slide caught my attention. It shows typical workflow of product from import to re-export. Other slides break down the financials.

I hope I haven't given you offence with the Lake Winnipeg remark but you had suggested the presence of a factory ship.

Jun 23, 2014
DockPotato in Food Media & News

Scum forms when cooking frozen salmon

Puffin we're talking the same thing right? Pellicle forms after brining and should be part of the process. It's the dull film formed by the oil migrating to the surface - not the white albumen.

I'm smoking fresh water catch which must be brought to 145*F internally because they carry different parasites so cold smoking is not an option - unless I freeze to -20*C for 2 weeks which is also not an option.

Jun 22, 2014
DockPotato in Home Cooking

Why Are We Importing Our Own Fish?

There are no factory ships anywhere near Lake Winnipeg which is in the middle of the continent.

Jun 22, 2014
DockPotato in Food Media & News
1

Why Are We Importing Our Own Fish?

There is a larger issue that the article doesn't address, This omission brings unto question the article itself and the author's diligence.

The omission is the processing of North American catch in China. The catch is shipped overseas, processed and then shipped back.

I stumbled upon this while checking out a package of Walleye from Lake Winnipeg as its packaging boldly proclaimed. I am a retired print production manager and was puzzled by an applied sticker saying "Product of Canada". Peeling it back I saw beneath, "Product of China". It actually cost more to print and apply the sticker than the original package itself cost.

I can't cite the references I found at the time, but they showed that our domestic fish were being funnelled through New York, shipped overseas, gutted and filleted, and then sent back to us. I'm sure someone can provide more detail on this matter.

Jun 21, 2014
DockPotato in Food Media & News

Sour Cherries

Google "Hungarian Cold Cherry Soup" and "Cherry Cobbler".

Jun 21, 2014
DockPotato in Home Cooking

Scum forms when cooking frozen salmon

It varies and I don't know why. Sometimes there's none and other times it is very pronounced.

I must say though that I've only seen the white while smoking the pieces. I cant't recall it occurring while broiling, poaching or pan frying. Having said that, the white may have been there but totally unremarkable as I'm dealing with fish less than a few hours old - okay, I reluctantly freeze on occasion, especially at the end of the fall or spring runs.

Even though I'm dealing with fresh water Salmonids from Lake Huron - Rainbow, Chinook, Brown, Coho or Lakers - thymeoz may safely consume her fish with no concerns.

I just scrape the stuff off and go to it.

Jun 21, 2014
DockPotato in Home Cooking

Scum forms when cooking frozen salmon

Strange then. I brine overnight in max brine and brown sugar, smoke 4+ hours and often get the white stuff.

Jun 21, 2014
DockPotato in Home Cooking

Scum forms when cooking frozen salmon

It's completely natural on Salmon or Trout. We cook them in different ways and haven't even bothered to note when and how. I often get this with "same day" fish depending how we do it so it's not a "keeping" problem.

Brining as noted by Scubadoo97 will cause a dull film to form on the surface known as a "pellicle" if the piece is rinsed, drained and let sit.

Again, no alarm - this is what you want. The pellicle picks up smoke and seasoning.

Enjoy your fish.

Jun 20, 2014
DockPotato in Home Cooking
1

When can we expect fresh strawberries in Toronto

The rains have been kind to date and we are looking forward to a sunny week so I expect a good crop. We had ours tonight with sugar and sour cream and they were damned tasty. Very strong "strawberry" flavour. Didn't miss sweetness at all.

Jun 16, 2014
DockPotato in Ontario (inc. Toronto)

When can we expect fresh strawberries in Toronto

I bought my first quart today at our local farmers market - $5 picked today. Just tried one and it's fine. Another vendor picked her first quart today. Passed on some nice radishes. Peas are just about ready as well. I should see some on local stands by midweek.

I'm talking Bruce county so southern produce should be further ahead.

Jun 16, 2014
DockPotato in Ontario (inc. Toronto)

How to eat fresh tomatoes?

I enjoy tomatoes in every way mentioned here, but when I'm eating a tomato just as a tomato I want a slice about half an inch with a slight dash of salt. For variety I add a sprinkling of fresh chives.

Recently I discovered a slice with a smear of homemade pesto (the walnut type).

Roll on day 65!

Jun 13, 2014
DockPotato in General Topics