DockPotato's Profile

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"The War on Wheat", CBC doc

Did you watch the entire segment? The last few minutes concerned a farmer who was being victimized by Monsanto and its terms of use agreements - it was excerpted from a previous show, "Seeds of Distrust".

Here is the full doc which is hardly flattering to the company.

http://www.cbc.ca/fifth/episodes/40-y...

about 15 hours ago
DockPotato in Food Media & News

"The War on Wheat", CBC doc

Aside from the programme itself, there are some interesting links.

If you're on this post at some future date you may have to search the CBC TV website for "The War on Wheat" as the site is updated weekly to reflect current production.

http://www.cbc.ca/fifth/

about 23 hours ago
DockPotato in Food Media & News

ethically sourced dairy in Toronto

Agreed, jayt90.

OP was seeking direction for "dairy" and crowbar is obviously not aware of the Ontario scene.

Dairy farmers who I know treat their stock the same as their kids - some even better: if not, production drops off - same with their kids. Any Canadian cheese should meet our ethical standards as applies to livestock on many levels.

Many bitch about the OMMB but forget that it supports smaller operations and preserves us from highly subsidised, big-biz, corporate mega-farms.

Taking the "ethics" request further: in order to support our local producers, I recommend Pine River Cheese and MillBank Cheese, as both are Ontario farmer-owned co-ops - as is GayLea. For sure there are more and please post, and I'm talking all Canadian producers as well.

http://pinerivercheese.com/

http://millbank.spellboundpublishing....

http://www.gaylea.com/

Friday Night in Lent ideas...

Hungarian Potato Casserole (Rakott Krumpli)

Potatoes, eggs, sour cream and butter and optional bread crumbs. Nothing fancy or expensive here.

6 to 8 potatoes, cooked in their skins, peeled, and sliced about ¼” thick
6 to 8 eggs, hard boiled and sliced
¾ cup sour cream with 1 tbsp milk
Butter
Salt to taste
Ground black pepper to taste
Breadcrumbs

In a greased casserole arrange alternate layers of:
sliced potatoes;
dabs of butter that will melt and spread;
sliced eggs;
sprinkles of salt and black pepper, and,
sour cream.

Repeat till done.
Sprinkle bread crumbs over top.

Bake @ 350°F for 45 minutes.

My wife finishes with a layer of potatoes, but I finish with a layer of eggs because I like the their tough texture.

Serves 4, maybe more.

Feb 22, 2015
DockPotato in Home Cooking

Did I clean and trim my chicken livers too much (or just enough)?

I don't think it's possible to ever remove all the "nubbins". Once your livers are out of the processor, rub them through a sieve.

Feb 21, 2015
DockPotato in Home Cooking
1

Why aren't we eating more geese?

In our family goose was traditional for Christmas. Done properly it is delicious and moist with salty, crackly skin and one of the best gravies I know.

The goose fat was prized. Yes it was used for pastries and pies and also on toast. We never used butter at breakfast until the goose fat was done. Our family used Vienna loaf and light rye and, if you can, please try this.

There is far less meat on a goose than a turkey so there are seldom leftovers - almost never given the size of our family gatherings. With 8 to 10 people at the table we needed cabbage rolls and maybe some kolbasz along with the trimmings.

That was 10 or 15 years ago and I decided 2 years ago to supply a goose for our Christmas feast. I contracted with a local producer through kijiji and for about C$35 had a very fine goose along with 4 dz. true free range eggs @ C$1.75 - I'm talking about chickens with pinions clipped that scatter about the yard as you drive up "their" gravel lane.

There was a disappointment on delivery however. In order to sell to the public, this young farm couple must process their fowl at a government inspected facility here in Ontario. Guess what? The liver was missing!

This was the first year these two kids had decided to raise and market geese so I swallowed and farted out my rancour. Then I explained the situation gently so that they could build on their first year, which had exceeded their expectations.

Domestic geese must really be abused in cooking to be tough - Canada Geese however are a totally different bird. They are lean and gamey. We've tried a few presented by hunting members of our family at various gatherings and were disappointed. The taste is there but we simply don't know how to get the best out of them.

Feb 19, 2015
DockPotato in General Topics

Seeking durable kitchen pot holders, the kind you can use for really hot pots and pans

I think that I could poke my nose with these "oven mitts in the 'pot holder' category". Seriously, they provide better grip than pot holders and I think that mine will keep my hands cool in Hell. I find that they are more protective than our mitts, but perhaps not quite as much as a good potholder.

They are not cumbersome at all and allow prehensile use.

http://www.oveglove.com/

Feb 18, 2015
DockPotato in Cookware

What are you Cooking for Valentine's Day?

Just in the oven. I have a wood fired grill with a side burner but there's 3 feet of snow in the back yard right now. It's used to smoke Salmon and Trout among other things which we're now enjoying with cream cheese.

Feb 15, 2015
DockPotato in Home Cooking

What are you Cooking for Valentine's Day?

I was treated to really excellent liver and onions with sherried gravy and garlic mashies. I responded with a first attempt at Montreal style bagels. Okay, okay they look like footballs but my gawd they're good.

Totally enthralling CBC segment - "Synesthesia" (long)

I never knew this condition existed.

Sorry, I can only offer the primary link:

http://www.cbc.ca/ontariotoday/episodes/

Scroll down to "Exploring the world of synesthesia" which aired today, February 6, 2015.

Be sure and check the "comments" section.

Feb 06, 2015
DockPotato in Food Media & News

2015 - Grocery store finds (Ontario)

Christopher Ranch garlic is back at our Sobeys after a year-long absence. It's pre-peeled garlic sealed in packets of 5 cloves. Keeps very well and is very potent. As close to fresh as you can get and very convenient.

Simple Good Things

On even days: A good light rye toasted and then rubbed with a clove of garlic and a good spread of unsalted butter.

On odd days or occasion: a slight sprinkle of good paprika on above.

------------------------------

A really good tomato slice with a smear of pesto.

Jan 10, 2015
DockPotato in General Topics

Scientifically invalid techniques/principles?

Everyone should visit a mushroom farm or live near one - then we'd see the waters flow.

Jan 02, 2015
DockPotato in General Topics

Can I Save a Dry-As-Dust Pork Loin?

If you google it you'll get a different version for every hit. This is a good start:

http://www.epicurious.com/recipes/foo...

I generally slice a whole onion and couple of mushrooms into mine.

Nov 25, 2014
DockPotato in Home Cooking

Can I Save a Dry-As-Dust Pork Loin?

Yakamein soup. How do I know this? ; )

Nov 24, 2014
DockPotato in Home Cooking

Eggs from European Chickens

Ditto for me in Bruce County - $2/dz from Amish flocks mostly. The eggs are generally huge - often the carton won't close. The flocks are generally cooped and penned with outdoor runs.

When the flock is spent, a new one is bought and a carton generally sells for $1.50/dz for "peewees".

"Only in Canada" food items: add to the list

There's a problem here. Heinz ceased production in Leamington, Ontario early this past summer. So any Heinz tomato, bean or baby food product is now made in the U.S. and if Heinz Red Thai was strictly Canadian, it's probably gone.

Oct 18, 2014
DockPotato in General Topics

What Does Sturgeon Taste Like?

A check with the Monarchist League of Canada proved me wrong and you right, Salmon.

The Beaver pelts thing was real, but discontinued in 1995:

http://www.snopes.com/business/allian...

Oct 13, 2014
DockPotato in General Topics

What Does Sturgeon Taste Like?

It may have changed since I was young, but the fish did indeed belong to her (him?). Not only that, but the monarch received an annual ceremonial tribute of a small number of beaver pelts and sturgeon. Can't recall the quantity.

I'd have to check it out. At the time we were "The Dominion of Canada" and appeared in pink on classroom world maps.

Oct 13, 2014
DockPotato in General Topics

What Does Sturgeon Taste Like?

Sturgeon are native to the Great Lakes and other large North American freshwater bodies. I had my only taste of Sturgeon in the early 60's when I was invited to a friend's home for dinner - the father captured a small one in his commercial nets in Lake Erie. I recall that it was done simply as steaks and had a pleasantly assertive taste. The flesh was pale brown and oily in a nice way.

The fish was nearly wiped out but has made a comeback. Just offshore between Port Elgin and Kincardine I understand that there is a spawning bed on Lake Huron. Locals report sightings of fish up to 6 or 7 feet in length. They show up occasionally with our anglers as incidental catch but we're not allowed to keep them.

As a curiosity, every Sturgeon in Canada is the personal property of HRM - Google "the royal fish".

Here is some interesting fact from Michigan SeaGrant:

http://www.miseagrant.umich.edu/explo...

Oct 12, 2014
DockPotato in General Topics

Wild atlantic salmon?

I am deeply involved in sports fishing. To my knowledge no North American jurisdiction allows the commercial sale of natural Atlantic Salmon and both our Canadian and your U.S. Atlantic Salmon sports fisheries are tightly regulated.

Oct 12, 2014
DockPotato in General Topics

braised lamb shanks, including braised lamb shank one pot meal ideas....

I have lamb shanks in the freezer and look forward to our adaptation of Alsatian Lamb shanks. I forget where I picked this from but the original called for flageolets which I can't get.

3 tbs EVOO
2 Lamb shanks
Salt and black pepper to taste
15 cloves garlic, peeled
1/4 teaspoon(s) thyme
1/4 teaspoon(s) rosemary
1/4 teaspoon(s) sage
1/4 teaspoon(s) basil
2 cupsRiesling
1 cup(s) dried broad beans
1 cup(s) Fresh green beans

1. Heat oil in a roasting pan. Season shanks with salt and pepper. Add to oil and brown on all sides; remove and reserve. Add garlic and carefully brown for a minute.
2. Add the thyme, rosemary, sage, basil, and wine. Deglaze the pan with the wine
3. Return shanks to the pan; bring to a boil. Reduce heat, cover, and simmer for about 11⁄2 hours, or until tender.
4. When the liquid is reduced to a quarter of the volume, add the beans and continue simmering until heated through. Add the green beeans during the last 10 minutes of cooking.

Oct 07, 2014
DockPotato in Home Cooking
1

Toronto :any good Hungarian / Viennese bakeries / pastry remaining?

++Blue Danube...

Does Honey Bear on Willowdale Ave. still do pastries? From their site below it would seem so. Of a time they had different excellent pastry offerings daily - very good stuff. Similar shop to Blue Danube.

http://www.mezesmacko.com/store/index...

Question about freezing fresh corn to cook later

Okay, Saturday morning and JP was at his usual stand. I myself have never tried it but folks here who use his method are pleased. For what it's worth here is his recipe.

8 cups of corn cut from freshest possible
2 cups of water
1/4 cup white sugar
1/2 tsp salt

Boil for 10 minutes, cool, drain and bag for freezer.

Oct 04, 2014
DockPotato in Home Cooking

Question about freezing fresh corn to cook later

I recall my corn vendor telling me how to do this a few years back. It involves parboiling with the addition of sugar. Perhaps someone here is familiar with this.

Nonetheless I will check with him this Saturday a) if I remember, and b) if he is there, and c) if he remembers. We're both of us geezers.

Oct 01, 2014
DockPotato in Home Cooking

Does your city have an International District/Chinatown?

Is ethno-count really that important as long as some diversity is present?

Besides, the OP was asking for comparisons to other U.S. cities so Toronto is disqualified in this discussion. I was simply setting up the excellent TIT skit.

Oct 01, 2014
DockPotato in General Topics

Does your city have an International District/Chinatown?

Official Canadian social policy endorses "diversity" and our cities, even smaller ones, may be the most ethnically diverse in North America.

In Toronto you find not only Chinese, but also Korean, Russian, Somali, Greek, Italian, Portugese, Italian, Ethiopian, Thai, Persian, Ukranian, Polish, Jewish and Indo/Pakistani neighbourhoods - just to name a few. Many of these groups are even split into other distinct districts as well throughout the entire GTA (Greater Toronto Area).

We even have "Little America" - in it's own small, tony, downtown district.

http://www.cbc.ca/thisisthat/blog/201...

Sep 30, 2014
DockPotato in General Topics

STUFFED VEGETABLES! Home Cooking Dish of the Month (September 2014)

Filed for immediate use - thanks, Mike.

Here is one our favourites in return using summer squash aka marrow. Haven't done this since my market vendor stopped growing marrow. I'm thinking of trying it with zucchini or ???

-----------------------------

Stuffed Summer Squash with Dill Sauce

Ingredients

2 summer squash, 400 g/14 oz lean pork (minced), 1 small onion, 2 tablespoon rice, 1 egg, 2 large branches of fresh dill, 200 ml/1 third pint sour cream, 50 g/2 oz butter, 1 tablespoon flour, juice and grated peel of half a lemon, 1 tablespoon vinegar, salt

Preparation

Peel the squash, cut off the ends and scoop out the seeds. Blanch for 5 minutes in salted water with a little vinegar then drain. Parboil the rice and leave to cool. Brown the minced pork and chopped onion in half the butter, stirring now and then. Salt meat to taste. Mix together the meat, rice and and egg. Stuff the marrows with this mixture. Lay in a greased fireproof dish.

Fry the chopped dill in the rest of the butter, then add 100 ml/2 and half fl oz water, salt to taste, and lemon peel. Bring to the boil. Bubble for 10 minutes then thicken with flour and sour cream mixed together. Add the lemon juice and bring back to the boil. Pour the sauce over the marrows and bake in a moderate oven (180 C/350 F) for about 20 minutes or until tender.

Sep 06, 2014
DockPotato in Home Cooking
1

ISO Middle Eastern Meatball Recipies

Not meatballs but still....

Siniyeh
Ingredients
• 2 lbs lamb, ground (or beef or veal or a mix)
• 2 tbsp parsley, chopped
• 2 onions, chopped
• 2 cloves garlic, crushed
• ½ tsp cinnamon
• ½ tsp salt
• ¼ tsp pepper
• 2 tbsp olive oil
• 2 tbsp pine nuts
• 1 cup tahini

Instructions
1. Preheat oven to 400F.
2. In large bowl, combine meat, parsley, onion, garlic, cinnamon, salt and pepper. Mix with hands to form paste.
3. Oil a 9 by 9 inch baking pan and spread the meat mixture evenly in pan.
4. Saute pine nuts in 1 tbsp oil, stirring constantly, until lightly browned. Sprinkle nuts and oil over meat mixture.
5. Bake for 30 minutes or until brown on top.
6. Pour tahini evenly over meat and bake another 15 minutes until bubbling.
Serve with rice and salad.

Aug 24, 2014
DockPotato in Home Cooking
1

Advice for my Mum on printing her own recipe book

In another life I was a print production manager. OP is asking how to get some text onto paper for a limited, printed edition. You need to find an instant printer near you.

It's been5 years since I left the field and I don't know how "instant printers" are faring. With them you can find high-speed digital imaging of decent quality provided you're dealing in text and not photos depicting food.

Good shops will take and adapt your files, print a volume on double sided pages and bind even to hard cover books at reasonable cost.

Aug 21, 2014
DockPotato in Home Cooking