Life of Pie's Profile

Title Last Reply

ISO Lamb

Does anyone know of a farm in the GTA that will sell a whole lamb to the public. I just want one.

Thanks

Jul 18, 2012
Life of Pie in Ontario (inc. Toronto)

ISO Glucose Syrup and Dried egg whites

I was hoping to make a nougat recipe that calls for dried egg whites and glucose syrup. Does anyone know where I can get those things. Preferably downtown. Is there a place in Kensington that has this stuff?

Jul 26, 2010
Life of Pie in Ontario (inc. Toronto)

ISO gelatin sheets

I would like to buy gelatin sheets and can't find them at my local metro (liberty village). Does anyone know where I can get them? Is there a place in kensington that sells gelatin sheets. I can find gelatin powder, but not the sheets.

Feb 23, 2010
Life of Pie in Ontario (inc. Toronto)

SUPER BOWL...What's on your menu

Nanaimo bars are the greatest cookie/bar/diabetic coma inducing sweet. You have not lived until you have eaten a Nanaimo bar. Serious!

Feb 04, 2010
Life of Pie in Home Cooking

Kitchen Stores that carry induction Burners.

That's a good idea to check for a used one. I think I would want one of the more professional ones as I feel the made for home ones aren't really representative of the technology. That said I like the price of the home ones so perhaps I can find something in the middle.

Sep 12, 2009
Life of Pie in Ontario (inc. Toronto)

Kitchen Stores that carry induction Burners.

Does anyone know of a kitchen supply store that carries good induction burners. I'm looking to get one of the single burner portable ones to see what all the fuss is about, but I want to get a half decent one. What supply stores carry them in Toronto for a reasonable price?

Sep 11, 2009
Life of Pie in Ontario (inc. Toronto)

Induction burner

I was wondering what induction burners people have and if they are as good as the hype makes them seem. I'm really interested in induction and was thinking of just buying one of the portable single burners to see what it's like. Does anyone have a recommendation for a really good one?

Sep 11, 2009
Life of Pie in Cookware

The Perfect Grilled Cheese

Grilled cheese is awesome and one of the best comfort foods around. I use a cast iron skillet, challa bread, old chedder and butter. I put the pan on a really low heat (I find this way the bread gets perfectly golden brown and the cheese gets perfectly melty without being too greasy), and then flip only once. The flipped side cooks much faster than the original side. I also like a little bit of thinly sliced onion in my GC, but perhaps I'm abnormal.

Sep 06, 2009
Life of Pie in Home Cooking

Best Mid-priced Electric Range

Hello, I'm ISO an electric smooth top range with a mid range price (700-1100). I would LOVE to get an induction cook top, but the price is just too much for me especially when you consider the cost of a wall oven on-top of the cook top. I live in a condo and cannot get a gas line either, much to my chagrin. So, does anyone have any advice on brands to stay away from or steer towards, or, even better, a specific model that you absolutely love? I'm looking at a Samsung 30 inch smooth top but don't really consider Samsung to be a kitchen appliance brand. Let me know what you think. Thanks.

Sep 06, 2009
Life of Pie in Cookware

Politica

Hi has anyone been to Politica? Is it any good? I've heard a couple conflicting reports and was wondering if anyone has any insight? I'm supposed to be organizing a casual dinner for some friends and was wondering if this would be a good place.

Sep 16, 2008
Life of Pie in Ontario (inc. Toronto)

Pancakes for one?

I make pancake(s) for myself all the time. I don't measure anything so this is not going to be exact but; what I do is whisk one egg, add a little vanilla, some milk (about a quarter cup, maybe a little more) and a touch of oil (maybe a tbl) and mix all-together. Then I take a teaspoon and add some baking powder about a quarter spoon worth. Then I use the same spoon and add some flour I mix. If the batter is too runny then I add some more flour, too thick a little milk. There is probably a cup and half of total batter by the end at most. I'm heating my pan on medium low-heat this whole time and then I just make one giant pancake. The mixing process takes about 3 minutes because my pancake is big it takes awhile to cook, but you could just make 3-4 smaller pancakes.

Sep 07, 2008
Life of Pie in Home Cooking

What's the right cookbook for me?

The New Canadian Basics Cookbook. Great cookbook, comprehensive but not gigantic. Has a lot of recipes but doesn't assume you know how/want to do everything. I'm in a similar situation to you and I definitely use this book a lot.

Sep 07, 2008
Life of Pie in Home Cooking

Bananas- When is it to ripe to use in baking really?

Even if they are completely black they are still good. If there is mold growing at the stem then it is too late, but that takes awhile.

Jul 14, 2008
Life of Pie in Home Cooking

Your best birthday cake.

Hi, I'm ISO your best birthday cake recipe. The person I'm making this for is not a huge frosting fan (Strange I Know..), so I need a cake that tastes amazing on its own. I don't particularly care if it's chocolate or vanilla, or what-have-you, as long as it's amazing. Please help. Thanks.

Jul 14, 2008
Life of Pie in Home Cooking

So I want to make a margarita pizza...

Keep it simple. Heat your oven to as high as it goes and let it stay heated for 15-20min before putting anything in put your pizza stone in too, if you have one.. Dough, Tomato sauce, mozzarella, basil. Put it into the oven until cheese is melted and crust is golden brown. Done!

Jun 22, 2008
Life of Pie in Home Cooking

ISO Cinnamon Buns

The Cinnamon Bun recipe in the book The Bread Baker's Apprentice, is the GREATEST!! Tastes just like Cinnabon. You can find the book on Amazon, or at most any bookstore. Great book, but if you went to the store you could just copy the recipe out.

May 17, 2008
Life of Pie in Home Cooking

Creme Brulee French Toast

I have never made the recipe, but Corn Syrup does some pretty interesting things, so I suspect that if you substituted a different sweetener you wouldn't really notice, but you might not get the full effect of the corn syrup. The Corn syrup will keep the caramel in the recipe from getting too hard, and yet will keep it very thick when heated.

May 10, 2008
Life of Pie in Home Cooking

Banana Bread Redux

Oh, I'm going to need to buy more bananas. Thanks everyone! This is awesome!

Apr 13, 2008
Life of Pie in Home Cooking

Anyone ever heard of adding fruit to stock?

For the fruit stock:
3-4 pears (I use bartlett, anjou, and asian pears; quartered and cored)
1 granny smith apple (quartered and cored)
1 lemon zested and cut in half
nutmeg, cinnamon, vanilla (pod or extract)
sugar to taste
I've tried cherry's, and berries but they didn't work particularily well. I tried a quince once and it worked very well, but quince is difficult to get for me so I don't use it often.

I put all the cut fruit in a medium sized pot and then add cold water.
Add half a stick of cinnamon, 1/4 teaspoon nutmeg and the zest of the lemon.
bring the pot to a boil and then simmer for 25-30 minutes.
You now have the choice of either straining the liquid, which will have lots of broken down flesh in it and the skins, or you can remove the skins (but not the broken down flesh) and puree the liquid into into a thicker soup. (I've done it both ways and either is good, but produce a quite different finished product).

For the strained version try and get it as clear as possible (strain through cheese cloth if possible). Then add the vanilla extract and sugar to taste (it doesn't require much). If you are using a vanilla pod split it and put the seeds and husk in the strained liquid and simmer for another 5-10min to get all the vanilla flavour out. Let cool and chill

For the puree (which I've only done once just to experiment). I added milk to the soup to thin it out and then added the vanilla and sugar. It had a much stronger flavour and the texture was almost like a really thin apple sauce. Again let it cool.

pear dumplings:
I make a chinese steamed bun dough (like for pork buns). It is a simple yeast dough that has baking powder kneaded into it just before use.
For the filling;
peel, core and dice some pears (4-5)
1/3 cup of sugar
1/4 cup water
1/4tsp ea. cinnamon and nutmeg
1/2tsp vanilla extract.
Put it all in a pot over medium heat and let it carameilze and get gooey, but not before the pieces of pear turn to mush. Let it cool.

roll out the dough into beer mat sized circles and a heaping teaspoon of filling and pinch closed at the top. Steam for about 15min until the dough is puffy and cooked.

Serve a smallish bowl of the cold fruit soup with one of the freshly steamed dumplings in it.

Enjoy!

Apr 12, 2008
Life of Pie in Home Cooking

Banana Bread Redux

Hello, I'm looking for creative/new style banana bread recipes. I love banana bread and wanted to put it out there to see if anyone had invented an awesome recipe. Classic banana bread always pleases of course, but I figure someone has done something amazing.

Apr 12, 2008
Life of Pie in Home Cooking

Anyone ever heard of adding fruit to stock?

I make a completely fruit stock for a dessert soup I make. I use apples, pears, lemon, and other assorted hard fruits (depending what's around/cheap). I only however use the stock/liquid to make a vanilla soup with a pear dumpling. So I really don't know if it would transfer very well to other uses.

Apr 12, 2008
Life of Pie in Home Cooking

What to do with a dozen egg yolks?

Custard for Trifle!

Mar 30, 2008
Life of Pie in Home Cooking

Fried Chicken?

Where can I find good fried chicken? Is there any place that makes it? I'm not sure I've ever seen it on a menu.

Feb 04, 2008
Life of Pie in Ontario (inc. Toronto)

Guacamole ideas needed... (moved from Ontario)

I use it as a spread instead of mayo, in a chicken sandwich.

Feb 04, 2008
Life of Pie in Home Cooking

Fried chicken

I don't have a wok just a big frying pan. But, I get your idea, I think that might work.

Feb 04, 2008
Life of Pie in Home Cooking

Fried chicken

I'm looking for a fantastic Fried Chicken recipe that doesn't need to be deep fried. Shallow fry is fine, but I don't have a pot big enough to deep fry more than one chicken piece at a time. Please help!

Feb 04, 2008
Life of Pie in Home Cooking

Best burgers

The Golden Star burger is my favourite burger of all time. By far the best I've ever had. All other burgers are compared to Golden Star, it is very rare that one matches up. It's just a good classic burger!

Feb 04, 2008
Life of Pie in Ontario (inc. Toronto)

ice cream recipes

This is my recipe for spiced rum ice cream.
2 cups cream
1 cup milk
3/4 cup sugar
1/3 cup dark rum
2 eggs
fresh ginger (thumb sized) cut into 3 or 4 pieces
cinnamon stick
nutmeg (fresh or bottled)

Heat the cream and ginger, cinnamon stick and nutmeg over medium heat until it boils. Take off the heat and allow the spices to infuse into the cream while it cools.
Dissolve the sugar in the rum and make a syrup out of it. Let cool.
whisk the rum syrup into the eggs until frothy add your milk, and then strain your cream into the mixture and whisk until smooth. Put into your ice cream maker and wait!

Ice crystals occur because the water molecules freeze too quickly and don't have a protective barrier from the cold air. This can be for two reasons; either there is not enough fat in your recipe (your using more milk than cream) or you don't have enough sugar which acts as a stabilizer.

Jun 14, 2007
Life of Pie in Home Cooking

Choc Chip Cookie help

Do you want fudgy cookies or crisp? For fudgy melt a couple oz of chocolate than add the creamed butter and sugar (don't let the butter completely melt - just a couple quick stirs) then add your flour (kinda like making brownies, add cocoa to the flour tooo if you want a more complex richer flavour). For Crisp definately do the substitution of cocoa for flour.

Jun 14, 2007
Life of Pie in Home Cooking

COOKING SCHOOL TORONTO????

I went to GB for the one year chef training a couple years ago, and was greatly disappointed. There was not very much cooking done. Also, there are classes that I thought were unimportant and a waste of time and money, business communications (writing memos, sentence structure, etc.), Math (it was barely at a 6th grade level), and Computer Science (how to use a computer). Disgraceful! The food theory/history classes were easy, somewhat interesting, but to me seemed like an after thought and really had no connection to the practical part of the curriculam. As for the actual production classes, the chefs are very skilled, and excellent teachers (for the most part) and this is what I was there to learn and do. However, I think we may have had a total of 9hrs (at most) per week actually cooking something. To me this was unacceptable and I came away very disappointed.

Jun 14, 2007
Life of Pie in Ontario (inc. Toronto)