DockPotato's Profile

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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/

about 11 hours ago
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

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

what do you do with chicken giblets

Well timed post. We are about to sit down to giblet stew. We use the hearts and gizzards only. The livers are best in chopped liver or pate.

Sorry, but I can't find a precise recipe online. I can't give precise measures, but here we go.

1 lb giblets - hearts and gizzards
1 cooking onion chopped fine
1/4 cup parsley chopped fine
4 or 5 white mushrooms sliced thinly
1/4 cup sour cream
2 tbs Hungarian sweet paprika
lard or other for frying
salt, black pepper, water
flour (optional)

The approach is roughly the same as for chicken paprikas.

Fry the onions on medium till translucent.
Add the giblets and brown for about a minute.
Add enough water to barely cover and then stir in the paprika.
Add the parsley.
Simmer on low till the hearts are done.
Add salt and pepper to taste.

There are options to finish:

Add sour cream to taste;

Make a slurry of flour and sour cream and add that to thicken the sauce;

Prepare a roux to thicken the sauce and then incorporate sour cream to taste.

Serve with nokedli, rice, broad egg noodles or mashed potatoes.

Jun 08, 2014
DockPotato in Home Cooking
1

Where can I find fresh Crawfish for a traditional boil?

Yeah a minnow trap with a fish head or any guts left over works. Also, they'l come after any minnows in a trap. Believe it or not, they will come after the hair on your toes if you stand in same spot long enough. I discovered this fly casting to Bass on the Trent. Why waste chicken livers? : )

Jun 03, 2014
DockPotato in Ontario (inc. Toronto)

Where can I find fresh Crawfish for a traditional boil?

I was told long ago by an MNR biologist that we have edible crayfish but I'm thinking it would depend more on the water they came from. Try contacting the MNR.

This guide may be useful

http://www.pinicola.ca/crayfishontari...

Jun 03, 2014
DockPotato in Ontario (inc. Toronto)

Where can I find fresh Crawfish for a traditional boil?

There was an experimental commercial fishery in Georgian Bay along the east shore of the Bruce back in the 80s: the product was shipped to Scandinavia. After a couple of years it just petered out. Those Georgian Bay Crayfish are plentiful and absolutely huge. I understand that they are delicious but are now under severe restrictions because of two invasive species, the Obscure and Rusty Crawfish which pose problems to our 11 native species.

Commercial sales of Ontario Crayfish have not been allowed since 2005. Licencened anglers are still allowed to trap and keep up to 36 crayfish for personal use but they must be used in the immediate waters where they are caught and may not be transported.

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

Ontario Asparagus

Good. That means we should have it in Bruce County this coming week at our farmers markets and farm stands. The Sobeys asparagus was perfect - long, slender and tender with excellent taste.

May 25, 2014
DockPotato in Ontario (inc. Toronto)

Ontario Asparagus

Crazy winter leading to a crazy, late spring and everything is late. Nothing yet available at our local stands or farmers markets. However, we bought Ontario asparagus today at our Sobeys and it looks decent. Expect it's from Essex county.

Anyone finding local, same-day product?

May 24, 2014
DockPotato in Ontario (inc. Toronto)

Tunnel Barbeque closing

Here is the Windsor Star account

http://blogs.windsorstar.com/2014/05/...

May 17, 2014
DockPotato in Ontario (inc. Toronto)

Ontario-wide: summer seasonal -- lunch or dining pop-ups at wineries and tourist areas

Owen Sound Rib Fest. Shoulder season but still...

http://www.owensoundribfest.com/

May 15, 2014
DockPotato in Ontario (inc. Toronto)

The Last Great Bastion of Racism

I should have elaborated. By my remark I mean that race is simply not a factor. None whatsoever.

Racism certainly exists in the city, no gainsaying, but our bigots are themselves the minority.

May 15, 2014
DockPotato in Food Media & News
3

The Last Great Bastion of Racism

"Do they have any black critics?" Quite possibly. Who knows? Who cares?

May 15, 2014
DockPotato in Food Media & News
1

The Last Great Bastion of Racism

Come to Toronto and you will find, "African or Jamaican restaurants touted with gusto".

Jerk, Roti and Ethiopian and other African food are discussed at length and enthusiasm in our media and in the Ontario (inc. Toronto) board - check it out.

Search "African" for that board and you will be surprised and gratified.

May 14, 2014
DockPotato in Food Media & News