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Kramer Knife - What is this all about??

Are these things coveted by chefs? That pricing just seems absolutely crazy. Not that it's overpriced as i'm sure it requires insane skill and comprises the best craftsmaship imaginable but crazy that there would be a market for a knife that expensive.

Do people buy these things and use them, or do they end up in obscenely rich people's display cases? :)

Dec 18, 2009
ryth in Cookware

Kramer Knife - What is this all about??

http://cgi.ebay.com/ws/eBayISAPI.dll?...

I thought maybe some of you folks might find this interesting, and might be able to explain this whole situation to me :)

Dec 18, 2009
ryth in Cookware

Seasoning Cast Iron WITHOUT Crisco?? [Moved from Home Cooking board]

So I've attempted the "acmorris" method with my favourite pan (maybe not the best idea) and I've become a little bit discouraged.

I thought I had a pretty good base layer from my 4 years of cooking on the pan, but by the descriptions people had posted in this thread I 'realised' that my pan wasn't performing as well as it could.

So what I did was not scrub the pan, coated it with a thing coat of canola/rapeseed oil, removed excess with a cloth and then baked in the oven upside-down at 500oF for ~3 hours. I then turned the oven off and let the pan cool over night.

The next day i removed the pan and to my mild horror noticed that essentially my original "base-layer" had simply turned to ash. With a bit of a rinse and scrub i was down to the bare iron. Not to be discouraged (4 years of cooking on the pan gone in 3 hours :() , I scrubbed with steel wool and tried again.

Same method, except this time I heated the pan until water-sizzle on top of the stove and then applied the oil. Rapeseed again. 3 hours at 500, let it cool and unfortunately it appears that all I was left with was ash, again!

I'm going to give it a third attempt, this time I'm attempting with coconut oil (since i ran out of canola). I'll post my results later, but if anyone has any input or advice that isn't already covered in the thread -- please let me know!

Cheers.

r.

Dec 01, 2009
ryth in Cookware

Wink™ Lives! But R.I.P. Ruby Grapefruit.

I do love my Ting, but it's still no Wink! I'll keep my eye out for the new stuff. Also thanks again Estufarian for your great post! I was actually looking for some decent pictures of a classic can/bottle of original wink on the web, and couldn't really find anything.

If anyone can find *good* pictures of wink/bottles/cans i'd encourage you to post a link!

Oct 21, 2009
ryth in Ontario (inc. Toronto)

Wink™ Lives! But R.I.P. Ruby Grapefruit.

bumping this wonderful post. Still forelorn that original wink is not available. Can anyone confirm or deny that the new wink is really inferior, or is it close to the original.

Oct 20, 2009
ryth in Ontario (inc. Toronto)

Buffalo mozzerella?

I know you can get it at Gasparro's butcher at Roxton/Bloor. I am unsure if it is the Italian or Ontario version, but I have to pop in there tomorrow anyway, so I'll take a gander for you.

Sep 25, 2009
ryth in Ontario (inc. Toronto)

Where to commonly find a cast-iron pan?

Another thing is that you NEVER want to use abrasive sponges or anything tougher than a cloth on the surface or it can tear off the seasoning. I read somewhere once to simply put some roughly ground salt on the spot in the pan and lightly use that in combination with a cloth to get rid of any hard to remove spots, then simply rinse the salt away.

Feb 18, 2008
ryth in Ontario (inc. Toronto)

Where to commonly find a cast-iron pan?

thanks for the recipe jay. i'd never seared a steak like this, but it turned out EXCELLENT. This is a perfect substituion for those of us stuck without a proper grill in the winter.

Feb 17, 2008
ryth in Ontario (inc. Toronto)

OTTAWA: 3 days 3 nights and in need of restaurant and pub recos

Don't pass up the Manx pub in between Somerset and Catherine on Elgin for a nice scotch and maybe a quick bite. I lived in Ottawa (unfortunately?) for 2 years, and this was my one sanctuary. The food is well above average for pub food (i highly recommend the curry). The brunch is great and it is a *real* pub, not the form factor sports bar that calls itself a pub. Their beer list is great, excellent scotch selection and the place is cozy and "happening",also er, there is this one realllllly cute waitress, but i'll save that story for another time.

It has very limited seating, but worth the wait for a table.

-----
Manx
370 Elgin St, Ottawa, ON K2P, CA

Jan 29, 2008
ryth in Ontario (inc. Toronto)

Store that specializes in British goods?

I'm not sure iof there are any of these stores in North Y, but I know that you can buy Club Orange/Orange Club at Sugar Mountain and most of the similar-themed "candy boutiques". They don't always have them in stock, but I go to the one downtown to grab Clubs and Flakes all the time. They also have a lot of other British chocolate bars.

Hope that helps.

Jan 02, 2008
ryth in Ontario (inc. Toronto)

Best Falafel In Toronto

Interestingly, I lived in Ottawa for 2 years and EVERY joint in the city pre-fries their falafels and microwaves them. In fact in many places they don't even warm them up, but crush them into the pita cold (which while different certainly ruins the crispy texture pleasure of eating one).

That said I found the shawarma in Ottawa to be a far superior beast to Toronto. Fresher higher quality chicken in even the worst places I found, and that peculiar garlic spread they use is tops... as long as you don't have to go on a date later in the week (it seriously has THAT much of a lingering aftertaste).

Oct 04, 2007
ryth in Ontario (inc. Toronto)

Baby Beef - unique to Toronto!! (New York Deli)...

New York Deli is on Bay street just south of Bloor. (1140 Bay to be exact).

Oct 01, 2007
ryth in Ontario (inc. Toronto)

Best Falafel In Toronto

Despite what everyone else says, I think Ghazale is very sub-standard as far as falafels go. They pre-make them and then give you a microwave-zap to heat it up, which doesn't treat the vegetables well.

I lean toward an old stalwart of Laila Falafel (http://www.hyperadvantage.com/laila/) which is across the street from Ghazale. The amazingly friendly and patient older gentleman who owns the joint pretty much runs it himself and to his credit I find the food excellent, in particular the falafel. He will make each falafel fresh for you on your order, and no microwaving -- your veggies remain crisp and cool, which plays well off the hot and tangy falafels themselves.

Back about 10 years ago in my late teens he explained to me piece by piece all the food he sold, what was tastiest, how it was prepared etc. Quite a treat for a budding mind and he continues to this day to be one of the most pleasant shop keepers around. I can thank him for my love of pickled turnip.

Another amazing tip: A large container of fresh made hummus at his store costs about 4 bucks, and he'll throw in a bag of fried pita chips if you ask nicely. Its about twice the quantity of the regular pre-made garbage hummus you get at the grocery store, and about fifty times as good.

Oct 01, 2007
ryth in Ontario (inc. Toronto)

Public barbecuing facilities in Toronto parks?

Dufferin Grove Park has BBQs for sure. Here is the info you need for that park:

http://dufferinpark.ca/campfires/wiki...

Jul 04, 2007
ryth in Ontario (inc. Toronto)

Cast Iron- buy it preaseasoned? [moved from a thread on the Ontario board]

Just the entire inside of the Pan, the handle/base/outside don't need to be seasoned because you dont need them to become non-stick. Good luck and be patient.

Jun 24, 2007
ryth in Cookware

Cast Iron- buy it preaseasoned? [moved from a thread on the Ontario board]

I read a (martha stewart maybe) article about properly seasoning and cleaning cast iron pans. Basically if i recall correctly you should only scrub the pan with a mildly abrasive cloth/synthetic sponge/scrubber and straight water.

For tough 'guck' it suggested using coarse salt. Just put a bit on the pan and rub it back and forth on the tough spot with a wrung out cloth, it should clean it off.

Keep in mind you should never use soap when cleaning a cast iron pan as it will effect the seasoning, although through my own experience it is okay to use a mild dish cleaner once the pan has been thoroughly seasoned (we're talking a few years) but you should generally still avoid it.

When you are done cleaning it is imperative that the pan is dried, the best way to do this is to wipe it down and then sit it on a hot element for a few minutes. If you do not dry the pan out it will rust surprisingly fast (especially if it isnt well seasoned).

One trick I use for the seasoning is putting a very light drop of oil on the pan after cleaning it and spreading the oil around with a cloth or paper towel. Just enough to barely cover the entire surface with a sheen (no more than 1/2 tsp is necessary). If you cook often you needn't worry about the oil going bad.

Finally, it's always good to give the pan a full seasoning now and again to spruce it up. You can do this by simply covering the entire surface of the pan (make sure you get the edges and sides, but dont leave any excess on the pan) with cooking oil and putting it into an oven set to 250oF for an hour. This will cook the oil into the surface and help it remain non-stick.

If it isn't obvious I'm a fan of self-seasoning -- the best part about it is that you can get a cheap cast-iron pan in Chinatown or at a garage sale for $10, and it will work just as good as a pan that may cost 3-4x the price.

Jun 13, 2007
ryth in Cookware

Dinner near Fairmont Château Laurier, Ottawa, ON

Not too far down Elgin street (directly south of the Laurier) is "The Manx". It is pub-style restaurant that does excellent brunch and dinner, fusion style. It is a very small space and tends to be packed with a semi-trendy crowd mix of drinkers and diners. I recommend the lamb curry wrap and the specials are always great for dinner. Their brunch I'd recommend more highly, the eggs benny are great and affordable. I can't see you spending more than 40 pp including a desert. As i said, it is more trendy and casual but in my mind better than most of the "higher scale" restaurants in Ottawa.

n.b. brunch is only served on weekends, although i think they have a good lunch menu as well!

Jun 03, 2007
ryth in Ontario (inc. Toronto)

Croque Monsieur (sp)

Mitzi's Sister on Queen West just past Jameson used to have outstanding Croque Monsieur, but I went there last weekend and for unknown reasons it was removed!?

Also for people curious about the place, the brunch is excellent, but until they get proper air conditioning and ventilation in that place I'm not going back. The 2nd time i've been there and almost sweat to death!

Jun 01, 2007
ryth in Ontario (inc. Toronto)

First Date Veggie Restos (GTA)

You'll love Fressen, but Fresh is an excellent choice for your second date. Try the one on Queen just west of Bellwoods park, it's great and the staff are excellent.

May 07, 2007
ryth in Ontario (inc. Toronto)

Mother's Day Brunch - Oakville

pickings are pretty slim in oakville. what sort of thing are you looking for? what kind of price range?

May 07, 2007
ryth in Ontario (inc. Toronto)

Burritos! New York Sub vs. Burrito Boyz...

NY Sub is outstanding, and somewhat strangely their potato burrito is the tastiest and best that you can get (i'd place it far higher on my menu choice than any of the meat options and i'm not a veg). Grr. Mouth watering just thinking about it.

As an aside since someone mentioned Ghandi -- yes, it's worth the 14$ for the butter chicken.

May 06, 2007
ryth in Ontario (inc. Toronto)

Wild Salmon? (downtown-ish)

Thanks for reading between the lines on my post anti -- cost is certainly a factor. I'll double check the St. Lawrence this weekend, but must avoid Whole Foods.. i can't stand the place.

Anyone else? Perhaps I missed somewhere in Kensington? Chinese or Portuguese local shops I don't know about?

May 04, 2007
ryth in Ontario (inc. Toronto)

Wild Salmon? (downtown-ish)

Hi folks. A quick and (hopefully easy?) question,

Is there anywhere downtown that you can buy wild salmon?

I've looked all through Kensington and even some stalls at the St. Lawrence to no avail! After reading recently about the issues behind farmed salmon I've decided to try and cut it out, but I'd love to be able to continue eating salmon of the wild variety.

Thanks.

R.

(for those interested:

http://www.cbc.ca/consumers/market/fi...

http://www.brainready.com/blog/salmon...

)

May 04, 2007
ryth in Ontario (inc. Toronto)