oralfixation's Profile
Top Quality, World Chocolate Retail Shops in GTA
is there anyone in toronto selling a variety of the pralus bars?
Help me like Quinoa
I'm doing much the same thing as we speak. I put it in a meatloaf with ground lamb and various spices (this time fresh mint, cinnamon, moroccan pepper, mmmm. . . can't wait for dinner). I've done this before and it's a great way to cut the meat, give the loaf a good texture, and get some whole grains.
Parisian Macaroons?
Hey! No putting down macaroons, which are really a very good treat when homemade, and the best culinary thing about passover. But, agreed, not macarons. Which are much better.
as a chowhound how do you keep from getting fat???
In addition to all the good advice, I would suggest making sure that you include weight training in your workouts. Cardio will burn the calories, but keeping your muscle mass up = keeping your metabolism up. I think the figure is that each gained pound of muscle burns about 50 extra calories a day. It adds up.
Cluck Grunt and Low Review
Could somone who objects to the smoker not being on site please tell me why? Since the ribs are slow cooked presumably they'd be prepared in advance anyway. Does transporting them affect the taste? or is this a more ineffable hankering for authenticity?
Healthy Snack Ideas/Recipes
What makes the staples not spark in the microwave. I mean Val's suggestion that you scrunch the top takes care of the potential problem of this, but just wondering. This sounds cool!
Bakeware Advice
My general approach to bakeware has been to buy the cheap stuff, because I just assume that it has a very limited shelf life. As most of mine is coming up for replacement and my budget is a little more flexible than it has been, I wondered if it might be time to revisit this decision. Generally I'd be happier to buy good stuff that will last a long time, better for the pocket and the environment, etc. But is there any quality long lasting bakeware out there? Recs? I'd like to avoid weird coatings if possible.
Lobster Roll... or Fresh Lobster Meat?
Slightly off topic, but I couldn't resist. If you ever head east, stop in Lancaster Ontario and try a perch roll. I've never had a lobster roll, but this sounds similar, with the fish being perch out of the St. Lawrence. Sometimes it's fresh perch, and sometimes it's not, in which case it will be called a "fish roll". I think it's excellent, but then again, probably your craving is for the lobster, not just the bun and mayo. A lobster roll does sound even better, come to think of it. Now I want one.
Thuet Bread
Oh my god.
Just picked up my first loaf. I asked which I should try first and the young man I spoke to (son?) steered me toward the potato one on the basis that it turned out well today. Wouldn't have been my first choice all other things being equal, but I decided to go with what he seemed proudest of.
I brought it home and had it with fresh (raw??) butter from Atwater market in Montreal (another story of yummyness) and it was the best bread experience I've had in Toronto.
Anyone else?
Wild Boar Ribs
I've stumbled across them before at Dufferin Grove, but I can't recall who was selling. Anyone know who sells these in Toronto?
freezing cooked meat?
So I'm wondering -
I often have leftovers that I don't want to eat right away. Is it safe to freeze cooked meat, if I freeze it right away?
What I'd love is any resources/websites that you could direct me to, with detailed info about this.
THANKS!!
What's your favorite "impressive but easy" recipe?
This is getting too technical for me. I do it a different way every time. Yet it seems to turn out. Let me know if you work anything out as ideal.
What's your favorite "impressive but easy" recipe?
this is my favourite that I've read here. And I don't have to convert the centigrade either!
What's your favorite "impressive but easy" recipe?
I just buy sheets of nori, dip them in a bowl of warm water, and wrap them around the fish tightly. Make sure the seam, or buncy area, depending on your skill and the size of the sheet and fish, is on the bottom so that the top looks good. The nori is pliable when wet, and crisps up when it's cooked.
What's your favorite "impressive but easy" recipe?
Take a salmon fillet and throw some sesame oil, tamari, and if you're really ambitious and want to chop, ginger, on it. Wrap it entirely in a wet piece of nori. Sprinkle the top of the nori with some black sesame seeds. Bake.
The fish is super-moist, the nori becomes a crispy crust, and everything looks elegant, dramatic and lovely. It takes like two minutes to prepare.
Diet Coke Plus
Okay, just to play devil's advocate (since I'm on the healthy side as an eater myself):
Mght we not just think of this as the equivalent of putting iodine in salt? Since most North Americans aren't going to eat a balanced diet anytime soon, maybe we should be sneaking as much nutrition as possible into junk foods.
I know, it can act as an alibi for the manufacturers of such foods, and create a false sense of security. But think of the common good!
Skirt Steak
This sounds like the beast I've been dealing with. It doesn't work rare. Given that I'm usually an eater of bloody meat, I went that way the first time. Medium does seem to be more tender with the cut I've been getting from my very good butcher. Thanks all for the marinade tips. I'll be happy to give it another go.
Skirt Steak
Any tips? I've tried it out and loved it, but I'm still working on my barbeque skills on this one. Seems to get more tender as it cooks, which I guess makes sense, since it's the same cut as brisket, right? Is this a matter of personal taste, or is there a right level of "doneness" for this cut?
Ugh, I've got to switch to whole wheat pasta!
I've personally found a big difference between fresh homemade and dried whole wheat pasta. I know there's always a difference between fresh and dried, but in the case of whole wheat it make the difference between health food that I have to eat, and something I really enjoy eating. Since you say you're working on a dough, at least be open to being pleasantly surprised. It can be really nutty and deep tasting I find. I like it with flavours like pine nuts, or variations on a lean meat sauce with lots of roast vegetables. I hardly feel like I'm watching what I eat.
I'm not a doctor, but if your doctor's concern is with Glycemic Index the sauce influences things too.
Paying a cover charge for dinner/Panorama
Me and the S.O. went to dinner at the restaurant at the top of the Manulife, Panorama. I didn't expect much (though the food was even worse than I expected), and mostly just wanted the fun view before catching a movie downstairs. Over the phone they wouldn't take reservations for two. When we arrived they charged us $5 cover each, just to be in the (not overly crowded) room, when we made it clear that we were there for dinner. I paid despite being annoyed, and was then steered away from tables on the desirable south side of the restaurant, which I was told were reserved, but only through hotels!
The only positive note was our very professional waitress. Too bad we couldn't have come across her somewhere else.
Maybe I just got what I deserved for going to an obvious tourist trap, but it was the first real day of spring.
your "I ate way too much rich food yesterday" meal?
Brown rice, steamed greens, and maybe steamed silken tofu. Ginger and lemon juice, or even a bit of cayenne.
Backyard Fiddleheads [Moved from Ontario]
Has anyone picked fiddleheads from their own backyard? Forraging stories welcome too. I'm pretty sure I've identified our ferns as Ostrich ferns (emerging from a black stump in groups). Most improtantly, does anyone know if there are dire consequenced if I've got my identification wrong? A quick google search seems to suggest not (though of course warnings about handling/cooking safety, and the insight that all ferns may contain carcinogens-- guess I'll be drinking a big glass of red wine to make up for that).
Cheese - the best cheese experience you ever had
Ile D'Orleans in Quebec city. The freshest mild cheese on the site where it was made. All of the dairy there was excellent actually. The shopkeeper griddled it and I ate it on a stone wall, hot and gooey. mmmmmm. Anyone know that cheese?
Little Italy
I like cafe diplomatico for pasta. Yummy and unpretentious. But if you're looking for atmosphere, or something besides pasta, you could do better.
Best Soup Recipe when you're sick
a couple of variations that I learned from my grandmother:
dill
a bay leaf
parsnip
(plus the usual whole carrots, peppercorns, celery, whole onion)
and lots of chicken. I've found that the backs and necks that you can buy cheaply work the best if you're not in it for the meat.
as my grandmother likes to say "what you put in is what you get out".
