jayt90's Profile
What Did You Cook Today? Part 2
Brekkies was two poached eggs on day old 5 grain bread. Free running hens.
Tonight, tuna sashimi with a vidalia slice and fresh radish pickles.
"Upscale" Sushi
Aoyama has an ancient washroom downstairs. While clean, it may not please OP's husband.
Your disappointing purchases from Costco
I have found several beef farmers or groups of farmers selling grass fed animals direct in SW Ontario, for prices similar to Rella's.
The difference seems to be that they finish the animals in late Fall on mixed grains, barley, wheat, soy, corn, rye and flax.
A few finish on corn for the restaurant trade but generally the concept of grass fed is followed, and large unhealthy feedlots avoided.
Gravlax Question
I like fresh, not frozen sashimi at home, and so the Monterrey guide points me to tank farmed coho. I have often bought fresh B.C. sock eye for sashimi, and I'll take the risk rather than freeze it ruinously.
Gravlax Question
Wild Alaskan salmon would be vulnerable to parasites, like any other fish spending time in fresh water. Many Atlantic salmon never contact fresh water parasites and can be used in sushi.
What Did You Cook Today? Part 2
Very nice. The salad is inspired!
I often check the location of a Chowhounder to compare growing conditions. I am amazed how far along your salad greens have progressed, although I doubt if cauliflower is ready yet! I should have interesting greens in two or three weeks, but nasturtiums will wait until late June. The basil is preparing for a June sprint. The mourning doves are finishing their second brood, and I'm hoping for two or three more after that.
What Did You Cook Today? Part 2
That is a fine squash dish, and one that I'll do when my vines ripen in August.
Today my BBQ plans were squelched by rain, so instead I pressure-cooked my beef spare ribs for 50 minutes in brown stock. They were tasty, tender, and literally fell from the bones without being stringy. I picked a fresh salad outdoors, and enjoyed a simple but scrumptious meal.
Fish & Chips in Chatham area?
There should be fish and chips at Eau Buoy Galley, Erieau,
Liddle's Fish and Chips, Wheatley,
Joey's Only Seafood, Leamington.
I haven't been to the Lake yet this year, but Joey's gets a lot of recommendations.
Sous vide- I know this has been dealt with a good bit
Thanks for enlightening me. I had forgotten about the raw-appearing sous vide lamb and beef which was cooked but seared afterwards by a friend/enthusiast.
What is the foam on the snap peas? Is it practical at home?
Fish & Chips in Chatham area?
Restaurants in Chatham should have fresh pickerel or perch, but you can also check out the Lake Erie shore, Erieau to Wheatley, on the Talbot trail.
My review: CCK KF1402 Cleaver
Thanks for the review. I'm sure you'll have more to say as you get used to it. Can you compare the usefulness of 14xx vs.13xx? I like my 1302 for general use, mostly French or Mediterranean food prep, but if I had big jobs like restaurant or catering, (I don't) I might want the heavier model.
I also use their small butcher knife 2204 for cutting and mincing.
Do you have any thoughts on the manufacturing process? Hand labor? Carbon content? Brittleness?
Sous vide- I know this has been dealt with a good bit
As I read through this thread I see the OP has given up on sous vide.
I never started, and I think a lot of sous vide is hocus pocus, similar to molecular cooking.
The 48 hour sous vide rib recipe is an odd starter. I would be reluctant to try it as I can do excellent short ribs in two hours in a pressure cooker.
The goal is to get the heat to penetrate the collagen and fat until they break down, without losing moisture in the muscle. Both methods accomplish this, but one is much quicker and easier than the other.
I can't see waiting 48 hours for short ribs, and if a restaurant does this, they will slow production drastically, and overcharge me for a bill of goods.
Shrimp may be excellent in sous vide, and not too long a wait, but I would suggest anyone with a pc try pressure cooking a live 1.5 lb lobster for 7 minutes. Easy, quick, and perfectly steamed.
Calling all bread bakers...
I have settled on four basic ingredients, bread flour, water, salt, and yeast. Not that there is anything wrong with additions, but these are the basics and they do work well.
Lately I have been able to get a chewier loaf, with just the right amount of crustiness, and a 2-3 day life span. The only change is to put an inverted pan on top of the loaf pan when baking.
This retains moisture in the loaf rather than escaping into the oven.
I'm still experimenting with this, but it seems to work.
My review: CCK KF1402 Cleaver
I believe the store is affiliated with the CCK shop in Hong Kong. They have only the two stores, and the prices in the Pacific Mall, Toronto store are very good, better than U.S. prices I have seen online.
If anyone Stateside wants an excuse for a vacation in Ontario, CCK will fit the bill.
My review: CCK KF1402 Cleaver
I have used one, a 1302, for two years, and it is well balanced, never heavy or fatiguing. The silver paint has worn about 50 %. I sharpen it at a normal angle once a month with their water stones, plus daily steeling.
I have cut through fish backbones, but it never gets too close to beef or pork bones. I would never hack through a fowl with it.
It is a pleasure to use, very precise, and there is an added bonus: guests shy away from it and if they are helping out, they'll prefer the indestructable Sabatier!
rest tuna steaks?
It shouldn't be necessary, as they are very lean, and no fatty juices to consolidate inward.
What Did You Cook Today? Part 2
That looks so good and I am envious because I intend to cut back on most fats starting today. Good lighting.
What Did You Cook Today? Part 2
I placed a 1 lb fresh fillet over chopped kale in the pc, added 3 oz stock (chicken, as I forgot I had shrimp stock in the freezer!) and 8 oz cream. I think the fillet was cut from the front portion of a large Costco type fillet. Then I pressure cooked for 7 minutes after it reached pressure, and cooled it under tap water. Checked the temp (salmon 135 F), and thickened the liquid with insta-flour.
This is easy though critical, but next time I hope to have sorrel to see if that works.
I think chopped San Marzano's would be a good base as well, to eliminate dairy fat.
What Did You Cook Today? Part 2
That's a potato. I give it 1 minute in the microwave, then onto the grill with the chicken.
What Did You Cook Today? Part 2
Today I pressure cooked Atlantic salmon over kale with cream, just 7 minutes for a one pot meal. The mashed potatoes were reheated, however.
Kinton Ramen - First Taste
I had to read through 19 posts before I found the address, in the Toronto Life link.
What Did You Cook Today? Part 2
I am char-broiling or smoking most days now.
Here is a quarter chicken, basted with Tonton ginger dressing, with fresh garden greens.
Good, but I prefer a miso baste.
brine and spice for Jewish style corned beef
I have heard that the Irish in New York missed their salt beef, and started to buy cured brisket, not smoked, on the Lower East Side.
brine and spice for Jewish style corned beef
A friend of mine did Ruhlman's corned beef and it turned out gray in the center. He emailed M.R., who basically agreed more brine time would help, but curiously, just 24 hrs. more.
My rule of thumb is 3/4" penetration per week with brine, 1" with a salt rub.
brine and spice for Jewish style corned beef
Abacus, saltpetre is available on order at Rexall pharmacies. It takes a day or two to be delivered. I got 1 lb for $14, enough to last for years.
Joanne Kates is leaving the Globe!
There are several threads about Sado, Kates, and even Chowhounders that come up in a search.
http://chowhound.chow.com/topics/359882
http://www.chowhound.com/topics/358709
http://www.chowhound.com/topics/show/334159#2055823
http://www.chowhound.com/topics/334159
Caplansky's- the emperor has NO clothes
They should have cut to order, without the fat. However, preferring machine cut smoked meat is unorthodox, and with no guarantee of low fat.
Coupons and Deals
Wagjag has some great deals on the Butcher Shoppe meat, 50-60% off.
Back ribs
chicken breast strips
strip loins
tenderloin
veal chops
burgers
It ends Sunday. Delivery is to several GTA locations. http://www.wagjag.com/?w=75081&vertical=grocery&wid=8b02381898b666f4e5516bfbb3d10c51
