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DockPotato's Profile

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Sap's Running

Thanks to whoever posted this excellent link last year. Step up and take a bow.

Smoked tuna

Yes. On the side. If I don't have fish then it's a slice of cheese. Maybe some black olives too. I like to set up my day with things I really enjoy.

Mar 12, 2015
DockPotato in Home Cooking

Smoked tuna

I assume that would be "hot smoked" the same way I do my Salmon and Trout, Nyleve?

If so it makes a great breakfast on its own beside a piece of good toast with a couple of slices of pepper or on a bagel with cream cheese and bit of onion.

I recently posted this for fishing buddies on another site:

- 1/4 lb ± home smoked Salmon, Trout or other catch
- 1/4 cup sour cream
- ± 1/8 cup mayonnaise
- 1 - 2 tbsp finely chopped onion
- 1 - 2 tbsp Inglehoffer Creamy Dill Mustard (or Dijon with dried dillweed)
- 1 tbsp strong horse radish
- ± 1 tsp capers

Combine all breaking up and incorporating the fish thoroughly.

All measures are to my preference - bounce the volumes around to your taste - particularly the amount of fish. Makes a great sandwich.

Mar 12, 2015
DockPotato in Home Cooking

Wheat Malting Questuions

That was my first thought but only premixed kits are available locally and my nearest possibility is 50 miles away. Hey, no grief involved here: it's an interesting project.

Mar 11, 2015
DockPotato in Home Cooking

Wheat Malting Questuions

Thanks, rasputina. As I said, the sprouts came on really fast overnight, but hopefully It'll turn out. If not, I'll be out 70¢ (Canadian at that).

I'm investigating dehydrators now.

Mar 11, 2015
DockPotato in Home Cooking

Wheat Malting Questuions

I'm attempting to malt wheat to make diastatic malt powder for baking purposes. I started with about 2 cups of Canadian Hard Red Winter Wheat from my local Bulk Barn outlet (wheat berries).

I soaked them overnight, rinsed them the next morning, and soaked again till nighttime when I drained and placed the grains on paper towels on a baking tray. The lot went into a large plastic bag and was stowed in my oven with towels draped over the handle to exclude light.

Next morning and again that night I lightly misted the batch with water, each time returning the pan to the darkened oven.

The morning after the last misting, today, I found the grains truly shot - the root tendrils are now mostly twice the length of the grains. There is no sign of a plant emerging yet.

(1) I'm thinking that the sprouting got away from me a bit. Am I right?

My instructions say to set the batch on paper towels to dry and then to let dry on the bare baking sheet for a day. I dried the grain on the towels and put them in my beer fridge spread out on a larger baking sheet. My thinking is that the cold will slow the actual plant development, which if left on its own would adversely affect the product if left to dry at a warmer temperature.

(2) Am I proceeding properly here?

Tomorrow I will place the baking sheet in the oven and dry the grains at no more than 130°F. I learn that rubbing the kernels will loosen and detach the roots. I'm already seeing that in stirring the grains as they dry.

(3) I expect there will be a very small amount, but is there any nutritional value and/or culinary use for the root matter?

(4) How do I store the powder long-term?

(5) Any tips or hints?

Mar 10, 2015
DockPotato in Home Cooking

Trying to reduce my "plastic footprint" - How did grandma freeze meat?

No-one has mentioned "beef circles". They were a feature here in rural Southern Ontario and probably elsewhere.
When communities were small and tight, Farmer A would announce a slaughter of a beef and neighbours would receive a share in return for Farmer A taking what he needed from the next neighbour's slaughter.

I recall a CH thread on this and leave you to delve.

Amish are masters of preserving fresh. I understand that they lower containers of food in wells where the temperature may equal that in my fridge. Again, I would require confirmation, but it makes sense.

Mar 07, 2015
DockPotato in Home Cooking

Why can't LA get real, squeaky, Quebec-style cheese curds?

From a previous discussion, and I won't bore you or me by going there, I know this works for 4-5 day old curds: they can be revived by 4-5 seconds in a microwave on high. Perhaps this would work with older curds as well. I suggest a test with a few chunks first.

As an aside, there are no bad curds even without the squeak -they are all good.

Mar 01, 2015
DockPotato in Los Angeles Area

"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.

Feb 28, 2015
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.

Feb 28, 2015
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.


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
Salt to taste
Ground black pepper to taste

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

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.

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:

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:

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:

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:

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