jayt90's Profile

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PC Chili and Cheese All Beef Hot Dogs

This is a fine new product. The flavor is like Nathan's (hard to get now); Juicy and beefy, with a bit of chili zip. No apparent cheese. This is similar to a Nathan's product with added hot peppers. Hopefully Manny will see this and comment.

The Costco Thread - Ontario - 2015 - January to March

I noticed a wok by Emile Henry in the jewelry case. It was $100. Sometimes Emile Henry is cleared so it beatrs watching. I once got the E.H. tagine for $40, and it is tough as nails. I'll do my corned beef in it today, on a gas flame.

Mar 17, 2015
jayt90 in Ontario (inc. Toronto)

Any experience with the Staub 2.75 qt cocotte?

Dutch oven is a type of covered cast iron pot, often with a bail, that could be used in a fireplace or outdoor fire pit in the 19th century. Many of them had an indented lid so that coals could be put on top to give all around oven heat. The Staub cocottes still have this feature, but they now suggest using it in an oven with ice cubes on top. Some of them with indented lids are described as Dutch Oven II, while the convex top Dutch Ovens are not.

Mar 16, 2015
jayt90 in Cookware

Sap's Running

Away southwest is my area, Brooke-Alvinston maple syrup festival, on March 21 in the community center.

Mar 15, 2015
jayt90 in Ontario (inc. Toronto)
1

Loblaws sells ugly fruit at a discount to curb food waste

We'll see if Kirkland wines are imported. Even with a hefty LCBO profit grab, they will demolish the competition.

Mar 13, 2015
jayt90 in Ontario (inc. Toronto)

Cirarello Signature Series "9-Ply" Skillet

Your electric coil burner is less than ideal for French copper pans with a tin lining.

Mar 12, 2015
jayt90 in Cookware

Tried sous vide for the first time - not blown away

I haven't had round in years, so I can't comment on cooking it. My mom made great Swiss steak with round chunks, so that is my only recommendation.

As a newcomer to sous vide, I see the need for reliable cooking advice, or recipes. And I want to avoid long cooking times. The best source so far is ANOVA's recipe collection, by accomplished cooks such as Ming Tsai, on their website: http://recipes.anovaculinary.com/

The longest times are 24 to 72 hours, for beef ribs. I may try the shorter recipe, but I have had great results in a pressure cooker for 40 minutes. Here is a good recipe: http://www.pressurecookingtoday.com/2...

Modernist Cuisine is way out of my price range. Maybe I can get it at a library. I mentioned "male cooking" (I'm one) because many sous vide'ers are my gender, and have taken to it as the new BBQ, egg, or smoker.

Mar 11, 2015
jayt90 in Home Cooking

Tried sous vide for the first time - not blown away

Why is Baldwin the Bible here? There are lots of other varying suggestions. Long term sous vide, like 24 - 72 hours appeals to male cooks who embellish their results, wasting electricity and losing realistic time and effort.

Mar 10, 2015
jayt90 in Home Cooking

Chicken stock isn't gelatintous?

Jam the bones tightly into the stock pot, with aromatics. *Use chicken backs from the Asian store. Add water just to the top of the carcasses or bones, and simmer for 3 hours. It will gel.

Mar 10, 2015
jayt90 in Home Cooking

Any experience with the Staub 2.75 qt cocotte?

The Staubs are superb in design and execution. They return distillates to the food mass. You can even increase this by putting ice cubes onto the lid. The black surface interior is easy to clean, and does not get discolored like LC or the copiers. My Staub 20 cl is like new after 10 years. I have several LC's that have chipped over time, and discolored. Staub resists this.

Mar 10, 2015
jayt90 in Cookware

Duck experts: How to braise duck breast

What time and temperature for sous vide, CookieFreddie?

Mar 09, 2015
jayt90 in Home Cooking

What to do with pulled pork

I would make a pork curry, although sac religious. The easy way is to saute the pork with a jar of Patak's butter chicken sauce, and add curry powder, garam masala, prunes or raisins, and chopped or dried hot peppers. If it is too thick, add some plain yogurt or cream. Serve with Carolina rice, or basmati.

Mar 09, 2015
jayt90 in Home Cooking

leftover beef from stock-making

No human food for dogs. Food police.

Mar 08, 2015
jayt90 in Home Cooking

When You Have The Urge For FOOD, TASTE, SOMETHING!!! Stuck At Home!

I have to keep a lot of basics in the freezer, especially with Feb. weather when I was housebound. I always have staples like beans, tomatoes, rice, potatoes, kale, garlic powder, Montreal Chicken, various frozen proteins (IQF) cream, butter, evoo, herbs on the window sill. I can put something together in minutes, especially with the microwave defrost, and the pressure cooker for fast results.

But to answer the OP, dropping into a good market after work is a fine idea, then putting together a home cooked meal with your pantry spices and rice or potatoes.

Mar 08, 2015
jayt90 in Home Cooking

leftover beef from stock-making

I think ex-stock beef chunks would be beyond my taste and texture threshold, so it would go to my dog , split up into several evening snacks. I do this regularly, and I buy last day of sale organ meats to cook for her, AND, I meet a lot of resistance from well meaning friends; however, the dog is in great shape and I feel OK with this.

Mar 08, 2015
jayt90 in Home Cooking
1

Nathans Hot Dogs

The distributor in Canada got off to a slow start, and has reverted back to counter service of Nathan's, at places like Johnny Rocket, Air Canada Center, and some gluten free specialty stores. It is possible that the increase in beef prices made Sobey's balk. Hot dogs are $5/lb now, and many come in downsized packages, with pork and chicken ingredients. Nathan's at least was all beef flesh, no organs or intestines, lips, eyes . Eww! do I hear?
It appears as if the current Nathan's is no longer family operated, but listed on Nasdaq. They are a marketing and franchising organization, and possibly too small to devote time to Canada. The wieners however are made by a very large company Smithfield, with lots of capacity.
I think Sobey's and Nathan's could try harder to make a deal. but maybe the product could go to a low markup retailer with a huge middle class clientele, Costco.

Mar 08, 2015
jayt90 in Ontario (inc. Toronto)

Tried sous vide for the first time - not blown away

I have had mixed results since I acquired the Anova (800 watts) on a Kickstarter offer last year. I use a large stock pot, and the Anova performs perfectly; however, recipes, times, and temperatures vary a lot, so there is a learning curve, and lots of note taking.

I recently had good success with a 1.25" rib steak. Fish fillets are a cinch, and come out great with a sprinkling of Old Bay just before putting the freezer bag in the bath.

After a couple of failures with long term sous vide, 24 to 72 hours. I won't do any more; I don't have the patience or the ability to pre plan meals that far in advance. I will stay with my pressure cooker for toughies like beef ribs or pork belly.

Getting a good sear on a steak, chop or fillet is problematic. My rib steak went from perfect medium rare to medium after pan searing; it was still delicious and juicy. When the snow melts, I will try doing a charcoal sear outside, in a Weber Chimney, which easily reaches 750- F in a few minutes.

I haven't tried vegetables yet, but I read that they are a natural if you have a couple of hours to devote to them.

Mar 08, 2015
jayt90 in Home Cooking

How Do French Lentils Differ from Regular Ones?

AOC du Puy lentils can be expensive and difficult to find. I have found a low cost Canadian source, Nu-Pak in Toronto. They are sold in Highland Farms stores, at $2.50/lb. The dark green lentils are sourced in Saskatchewan, where the climate and soil are ideal for the French variety. Some eBay sources will have them , labelled from Canada or North America.

Mar 08, 2015
jayt90 in Features

Lactantia® My Country Cultured Unsalted Butter STICKS - WHAT is going on???

Stirling unsalted is $3.69 per lb at Costco. It was lauded by Saveur as one of the top ten butters in a survey. If uncultured barrel churned works in your cooking, this is worth stocking up, as it may not always be available.

Mar 07, 2015
jayt90 in Ontario (inc. Toronto)

Lactantia® My Country Cultured Unsalted Butter STICKS - WHAT is going on???

Stirling unsalted is not cultured; will that work?

Mar 07, 2015
jayt90 in Ontario (inc. Toronto)

Seasoning before sous vide- already vacuum packed

I have had several store bought IQF or other plastic wraps fail in the water bath. It happened to me last night with a pound of Seaquest IQF sole from China. As soon as the package took on water, I pulled it out and repackaged in a medium Ziploc freezer bag. This gave me a chance to dust the fillets with Old Bay, and finish the sous vide safely. It came out well. In the future I won't trust any but really sturdy store wraps, such as a true Cryovac.

Mar 06, 2015
jayt90 in Home Cooking

Duck experts: How to braise duck breast

Braising can easily overcook a duck breast, but is fine for the leg and thighs.
Many cooks treat the breast like a steak and pan grill to medium rare. If the skin is scored and seared first, the breast drippings and fonds can be deglazed with your recipe liquid after the breasts are removed, and thickened after a few minutes while the breasts are resting..

Grinding Coffee Beans using Magic Bullet

I have used a Baratza Virtuoso burr grinder for years, but it tends to go out of adjustment and grind too coarse. When it was away for repairs, I used my Vita Mix successfully, with a 10 -12 second grind and a 32 oz bowl. It gives me a fine grind at high speed, fairly even, and not overheated.

The Baratza is acting up again, so I'll go back to VitaMix and send the burr grinder out.

Mar 06, 2015
jayt90 in Cookware

Nathans Hot Dogs

Sobey's (Jennifer) e mailed me today about Nathan's hot dogs. The sales dropped off in the winter and they dropped the item. They are waiting for a deal with the distributor for spring and and summer.

We should lobby Sobey's to get the lambskin wrapped wieners, but I am not sure the distributor is online with this.

Mar 04, 2015
jayt90 in Ontario (inc. Toronto)

Looking for Red Fife Kernels Online

Grain Process Enterprises in Scarboro. I don't know if they will ship.
Also www.arvaflourmill.com

Mar 03, 2015
jayt90 in Ontario (inc. Toronto)

Nathans Hot Dogs

P.S. I am awaiting a call back from Sobey's on this.

Mar 02, 2015
jayt90 in Ontario (inc. Toronto)

Nathans Hot Dogs

I think we were dealing with an inadequate distributor. It may be over for the time being.

Mar 02, 2015
jayt90 in Ontario (inc. Toronto)

Just arrived by air! Live East Coast Jumbo size Diver scallops available at T&T.

Costco usually has dry pack frozen scallops U 10 for around $18/lb. This is a low price for a quality product from the east coast. Sometimes they have slightly larger ones in the seafood kiosk but those are more than $20/lb.

Mar 02, 2015
jayt90 in Ontario (inc. Toronto)

Awesome Non Toxic (Ceramic) Fry Pans !

Nadia that is an old thread. Wonder what they think now.
These complainers in 2011 are right on. I have a ceramic pan from RCSS bought 1 yr ago, and used appropriately. The scratch marks are showing up.
The ceramic layer is plasticized, and extremely thin. Caveat emptor.

Feb 27, 2015
jayt90 in Ontario (inc. Toronto)

ethically sourced dairy in Toronto

Yes, your suggestion is ethical, if you prefer bland soy cheese. The OP is open to animal cheese, but seems to imply that many sources are unethical. I would like to sort this out.

Feb 23, 2015
jayt90 in Ontario (inc. Toronto)