Another foodie thread

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Michelle
Another foodie thread

 

Michelle

[url=http://www.thestar.com/living/article/302900]I want to go here for supper.[/url]

I'm not going to. But I'm going to have fun imagining what I'd order if I did. [img]smile.gif" border="0[/img] And at some point I'll probably go, if I can convince anyone to take the trek with me.

rural - Francesca rural - Francesca's picture

I'd go!

Owen Sound had a Writer In Residence (arranged through PEN) who was an exiled Iranian Poet and at one of my women's breakfasts (women speakers - co-ed attendees) we had an Iranian breakfast. It was really good!

mgregus

So would I! The entree descriptions are mouth-watering, especially the mention of the bread, made fresh on the premises.

quote:

A shared appetizer of velvety baba ghanouj, succulent green olives and creamy potato and shirazi (finely diced tomato, cucumber, red onion) salads comes on a small platter for $9.99. A giant Frisbee of warm naan bread crackles faintly when torn apart to accompany the spreads. Beside it is a plate of parsley, crunchy onions and radish.

Mmmmm.

jrose

Sounds delicious!

Doug

It sounds promising, except for the lamb head. I'd have to say, "Liiiisa! Don't eat me! Loooove me!".

Michelle

I'm experimenting in the kitchen today, and hopefully not destroying an expensive cut of meat. 

My mother visited me in December and brought a pork tenderloin with her, but I had already planned another meal so she told me to freeze it and use it some other time. 

I don't cook meat at home much, but since my little carnivore is with me today, I decided a few days ago to take the tenderloin out of the freezer and thaw it in the fridge and cook it up today.

But since I hardly ever cook meat, I wasn't sure what to do with it.  So I decided that I would make a marinade.  I mixed unsweetened applesauce with medium salsa from a jar, and marinaded the meat in it for a couple of hours.

Then I took it out of the marinade, fried up the meat so it would brown on all sides (it smelled SO GOOD, and it browned nicely due to the sweet marinade sticking to it).  Then I put the meat in a baking dish, poured the marinade over it, and it's in the oven now roasting for a couple of hours.

It smelled pretty good, so I'm optimistic.  But my fingers are also crossed that a) my son will like it, and b) I haven't just ruined an expensive cut of meat, even though I got it for free!

jrose

Should You Stop Eating Salmon, from the Tyee:

http://www.thetyee.ca/News/2009/01/13/EatingSalmon/?utm_source=daily&utm_medium=email&utm_campaign=130109

 

This is a tough one for me. I stopped eating fish (and all meat, with the exception of some seafood) completely from the time I was about 15 until a year or so ago, when I reintroduced fish into my diet, and I love it (even though my conscience doesn't)! 

 

This is what the Tyee has to say:

One of the big movers this holiday season was a President's Choice frozen appetizer: salmon wellingtons, little puff pastries stuffed with Marine Stewardship Council certified wild pacific salmon.

Great to know harried holiday hosts could feel good about what they were serving, right?

Sorry to ruin the party. Although certification programs and awareness campaigns have succeeded in stigmatizing farmed salmon, some say this market-based approach to fisheries management is not only ineffective, but also misguided.

The bottom line, say researchers, is that all salmon species are in decline, with some stocks sinking to unrecoverable levels. The iconic wild animal of the Pacific Northwest is facing total extinction.

Which raises a very hard question here in British Columbia -- a question that strikes deep into our economy, our cultural pride, our very identity in this part of the world.

Is it time to stop eating salmon?

 

Boom Boom Boom Boom's picture

Geez, sorry to hear that news. Sandwiches made from canned salmon, mayo, and onion are a comfort food for me.

old_bolshie

Quote:
Sandwiches made from canned salmon, mayo, and onion are a comfort food for me.

Where I live canned Sockeye Salmon is at an all time low price-wise, $2 sometimes less for a 213 gram can, marked product of USA-Alaskan Sockeye.

 So the Alaskans have lots and from what I read so do the Russians still.

 Global Climate change is putting the boots to BC/Canadian Salmon but there are lots of stocks left to destroy yet.

lagatta

I'm going batty over Michelle's restaurant description. Does the subway go up that far?

Though I want even more to find a recipe for Ghormeh Sabzi. Will be googling. Would be good if I could conscript Amir (Khadir) or someone from his extended family to take me on a shopping expedition at the best Iranian shop here, Akhavan (which is in NDG, the other end of town).

I rarely cook red meat either, Michelle, but I'm doing a rolled blade roast (palette) in red wine and stock. Should be Barolo, but that isn't realistic here - if I have Barolo, I'm sure as hell drinking it. The wine is a deep read Argentine cheapie, not bad though, and not too unlike a Barolo, though rougher of course. I really don't think it matters so much after four hours of low-heat cooking.

M. Spector M. Spector's picture

I went to buy a two-pound jar of tahini today, and was shocked to see Loblaws wanted $8.49, up from $3.99 just over a year ago.

Turns out the world price of sesame seeds [url=has">http://www.thehindubusinessline.com/2008/01/14/stories/2008011450240500.... been soaring[/url], due to increased demand and reduced production.

Anybody know where there's still cheap tahini in Toronto?

ElizaQ ElizaQ's picture

 I noticed the rise in cost last summer.  The same size jar in the store that actually carries it is now closer to ten bucks.   I now just make my own because the cost of buying it just made it not worth the time I save anymore.  My homeade hummus is pretty much a staple my diet so I didn't want to stop having it.     It's way, way cheaper and really easy if you  have a food processor. 

  The recipe is about a 1/4 cup of vegetable or other oil like peanut to 1 cup of raw seeds. 

 Roast the seeds in a 340 degree oven for about 15 mins and stir them a couple of times during the process.  Don't let them brown though you can have fun getting different tastes with the different degree of toastiness. 

 Let them cool a bit.

 Put about half the oil in the processor. Add the seeds and blend on high for a few minutes. You have to stop and start and clean the sides with a spatuala to make sure the paste stays down over the blades.  When it's pretty broken up add the rest of the oil  and blend until you get the consitency of paste that you want.  Of course the amount of oil can be adjusted to get a thicker or thinner paste which is something that I really like.   

  The whole process sans oven time now takes me about 5-10 mins including washing up the sticky paste before it dries. 

  It keeps for about a week in the refrigerator.  

  I use a pretty small cheapo food processor that isn't really that fancy. Cost about 35-40 dollars. I figure that just with the savings on the tahnini alone it's more the paid for itself.  

 

 

Michelle

It's been ages since I bought tahini, so I didn't know that the price had gone up so much. Hope someone gives you a good tip on that, M. Spector.  [Edited to add: whoops, cross-posted with ElizaQ - looks like you did get a good tip...thanks for posting that recipe, ElizaQ!  Does it work with olive oil, do you think?]

lagatta, I wish I had learned how to make it! My ex used to make it when we had it, not me, although he did teach me how to make perfect rice, and koo-koo sabzi.

If there is an Iranian shop near you, then they will have ghormeh sabzi mix. It's basically a bunch of dried greens, chopped finely, in proportion. I've had it by six different Iranian cooks, both from scratch (fresh greens), and with the dried mix, and either way it's absolutely delicious.

Here's a recipe that I think is similar to the way I've seen it made, except that the dried greens mix was used instead of fresh greens. (But it's good to see what the fresh ingredients are). Be sure to use real dried limes instead of lime juice - they're really irreplaceable. You can get those at a Persian market as well.

ElizaQ ElizaQ's picture

  Michelle, 

  Yep it works with olive oil. That's mostly what I use.   It works with any oil. It's really just comes down to prefrence to the taste and consistency.  Some oils are heavier then others and the final product is different, though I find it's pretty subtle.  

 

Michelle

Oh, you guys, I want to make THIS RECIPE so badly!  A Facebook friend posted it and mmmmmmm...

It could be easily vegan-ified, too - just replace the shrimp with chunks of firm fried tofu, or perhaps slices of tempeh.

Boom Boom Boom Boom's picture

I'm using my slow cooker more, but haven't found any vegetarian dishes (other than soup) for it yet - I'm cutting down on meat this year. There's a Facebook group for slow cookers, but they're all meat recipes so far.

ElizaQ ElizaQ's picture

 Hey Boom Boom.  Just google 'vegetarian slowcooker recipes'. There's tons.  There's even a few specific cookbooks.   I'm use the internet more and more to find recipes for things.  

  I love my slow cooker too.  I only have a small one right now but I'm saving up for a bigger one.  I want to get one of those programable ones because I'm so bad at remembering to turn it down to warm or off when it's done or am out when it should be turned on or off.  I also have a book that has the most amazing recipes for breakfasts but the problem is that with the time it takes in order for it to be ready for breakfast and not overcook it you'd have to get up in the middle of the night and turn it on.  I love the idea of getting up in the morning and having a hearty and hot breakfast ready and waiting.  

ElizaQ ElizaQ's picture

 A request for all the foodies out there.   I'm looking for new and interesting things to do with eggs beyond just the common stuff.   My chickens are laying like crazy now, I'm getting about a dozen eggs a day, and I'm ready to start doing some exploring.  

 Yesterday I made Ceasar salad dressing from scratch! It was awesome. 

 

 

Boom Boom Boom Boom's picture

Thanks, ElizaQ !Smile

Michelle

ElizaQ, I make omelettes all the time (like, I usually have at least one or two eggs a day since it's my main protein source).  But I don't have a huge repetoire with them because omelettes or just plain cooked eggs are comfort food for me, so I don't get tired of them.

 

Catchfire Catchfire's picture

Do we get purple sprouting broccoli in Canada? It's in season right now in the UK--I've got some in my weekly veg box and it is frickin' delicious. I've had it six ways from Sunday already and I can't get enough of it.

Michelle

Who wants to come to my place for dinner tonight?  I made the recipe I posted a few days ago (Caribbean Shrimp and Banana Curry), and I'm serving it with Jamaican rice and peas. I've made the rice and peas lots of times before, but this is my first time making the curry.  I'm absurdly excited about it.  I'm just about finished the "simmer for 30 minutes" stage in the recipe and I'm just about to stir in the shrimp and serve!

I really like living alone, but every once in a while, when I go to the trouble of cooking a really good meal from scratch like this, I kind of wish there was someone around to share it with. :)  The problem with me is, I get these flashes of inspiration as opposed to planning ahead so I can invite guests. :D 

Boom Boom Boom Boom's picture

Gosh, Michelle, I'm tempted to pack up, and move near you, just to enjoy your cooking! Laughing

Boom Boom Boom Boom's picture

As I mentioned in the other food thread, I'm experimenting more now, thanks to The Food Network (which I watched in the 1990's, disconnected in 2002, and just a week ago re-connected to my satellite feed). I'd describe myself as 'a thirty minute almost-gourmet chef' mostly because I don't spend a lot of time in preparation, nor do I have the facilities nor the essential ingredients to do a better job - I do the best I can with what I have.

Boom Boom Boom Boom's picture

I could die happy if I watched nothing but The Food Network for the rest of my life - I simply love watching food being made with love and skill.

 

Right now I'm watching Guy (from Guy's Big Bite, another great show) host "Diners, Drive-Ins, and  Dives", which is fantastic. I'm watching The BBQ King in Charlotte North Carolina cook already fried chicken in a deep vat of BBQ sauce - so insane it's sick, man.

Michelle

Anytime you want to come over for supper, Boom Boom, you just say the word. ;)

Oh, that diner show is dangerous.  I watch that and I want to eat everything in the house!

Boom Boom Boom Boom's picture

I used to spend my vacations in New Mexico, Arizona, Florida, and Virginia, and those places all have incredible BBQ restaurants. Also, Pulled Pork is pretty standard fare in Virginia and all points south of there. Arizona and New Mexico have fantastic Tex-Mex. Florida has fantastic cooking of every style imaginable.

By the way, I love English cooking - so much so I brought back a fancy menu of traditional English fare from Manchester, where I sampled bangers 'n mash, roast beef with popovers, and shepherd's pie made with lamb. I had a great nouveau cuisine meal in Liverpool. I had simply lovely fish 'n chips in Cheshire where I was staying with friends.

Over in Wales I had tremendous homecooked meals as well as excellent restaurant fare.

My only goals in life now are to sample real French cooking in Paris, and traditional Italian cooking in Venice and Tuscany (also want to cycle through Tuscany).

Guess I'll have to try the lottery for my wishes to come true!Laughing

 PS: MacDonald's in England really sucks - their burgers are as dry as cardboard. So unlike our greasy Micky D's here.

Boom Boom Boom Boom's picture

PS: Michelle, thanks for the invite! Cool

Lard Tunderin Jeezus Lard Tunderin Jeezus's picture

Boom Boom, this might interest you. I stumbled over a simple pulled pork recipe that's absolutely delicious:

You need a 5 or 6 pound cheap pork roast, a couple of medium-size sweet onions, and a couple of garlic cloves. Slice the onions thickly and place the slices around the bottom & sides of a lidded pot. Crack the garlic cloves and drop them in the bottom of the pot, putting the roast on top. 

Next, add one cup of any standard chicken & ribs BBQ sauce, and one tablespoon of bottled jerk marinade, along with one cup of water. Place in the oven, lid on, at 275 for at least four hours (five is better, check on it regularly beyond that).

When it's ready, the pork will fall apart on your fork, and there will be no sign beyond the taste that there were ever onions and garlic in the pot -they'll be dissolved completely. 

Boom Boom Boom Boom's picture

Looks good. I've tried a similar recipe in my slow cooker.

clersal

I had lunch the other day in a small Italian restaurant in the village. An excellent restaurant, anyhow the owner treated us with this:

http://www.ma-toscane.com/fritelle-di-ricotta-beignets-de-ricotta/  

So good. What a treat and it looks easy to make and one does not need a deep fryer.

lagatta

Actually, boom boom, you'd be better off going to Lyon than Paris for authentic French food - not just culinary stars like Bocuse or les frères Troisgros - there are a lot of more modest places where the food is excellent, cheaper and more generously served than in Paris. Paris (like London) has the benefit of being an extremely cosmopolitan world capital, but as in Britain, you'll find better traditional cooking in smaller cities.

And then there is Birmingham, the Balti capital!

Though nowadays, there are a surprising number of very authentic French (not Québécois) restaurants and bistros right here in Montréal, and in Québec City.

clersal, you are lucky to have an excellent restaurant, of any cuisine, in your village.

Boom Boom Boom Boom's picture

I love Montreal (it was my second home growing up in the 1950s), would live there if I could afford it (although Montreal's summertime heat would be a huge issue for me). I'm aware Montreal has fantastic restaurants, I've been to a few, but not in a while. I know from friends that it's gotten even better, which amazes me no end. Quebec City, by contrast, has a lot of simply horrible tourist traps masquerading as being in vogue but with truly crappy cooking. I know, I used to spend a lot of summers in Quebec City.

I was thinking about ultimate destinations when I made my post. I have friends who have been to Tuscany and whom have urged me to save up for a cycling trip there (we're a bunch of cyclists with a love of fine touring bicycles, fully Campagnolo-equipped of course). Paris not only for food, but also for incredible art galleries and such. Venice - well, Gaida de Laurentais raves about the place and their cooking on her show Everyday Italian. And I've been a huge fan of hers for many years, I have two cookbooks by her.

lagatta

Venice, while it is wonderful, car-free and full of cats (they are sort of strays, but people feed them in honour of their role in keeping rats at bay), is one of the worst tourist-traps in the world. There are a few authentic restaurants but you pretty much have to know them. 100 ties worse than Québec in that respect.

A lot of the really good Québec City restaurants are slightly outside the old city walls, in adjoining neighbourhoods that would be the oldest thing in town in 99.5% of North America. Yes, there are a lot of shameful tourist traps.

Star Spangled C...

Boom Boom wrote:

I used to spend my vacations in New Mexico, Arizona, Florida, and Virginia, and those places all have incredible BBQ restaurants. Also, Pulled Pork is pretty standard fare in Virginia and all points south of there.

man, are you right about that. The BBQ places down here are absolutely unbelievable. When you live in the South, you also get to know all of the little regional variations in terms of BBQ. For my money, North Carolina BBQ is the best in the world (I was blessed to live there for 4 years) with South Carolina a close second.

Are you in Toronto, Boom Boom? The only place there I can think of that can approximate real southern BBQ is a place called Phil's on College St. (basically where little Italy becomes Little Portugal).

So while these guys know their BBQ, sadly nobody here has ever heard of Montreal-style smoked meat so I have to get it mail-order from Schwartz's in MTL. Not quite the same as being there but it gets me by.

Boom Boom Boom Boom's picture

Toronto?  No, I live on Quebec's Lower North Shore, in a tiny community called Kegaska (originally Quegaska) just below the Quebec-Labrador border, and on the Gulf of St. Lawrence. The population of our village is about 100. There are no connecting roads between many of our villages, so in winter we use skidoos to get around, and the rest of the year we travel on the supply ship, fishing boats,  and the airline service. Our variety of foodstuffs is quite limited, and it's ridiculously expensive to send out individual orders to the grocery stores. I've lived on the LNS since 1995, and brought a house here in 2006.

Star Spangled C...

Sounds beautiful, actually. I thought my brother's town of Regina Lake was remote but you take the cake on that one.

But, yeah, getting the food msot people take for granted is tricky. I remember I once flew in to Nunavut to help at a rather remote medical clinic. And the guy who brought me in called me before and had a "small request"; basically, that I bring cases of Coke and crates of Smarties and chocolates and other stuff. So I figured, sure, no problem. Then the local doctor I was meeting got really pissed and said I was gonna give everyone there diabetes; their systems weren't used to that kind of shit and it would send their blood pressures into overdrive. My bad.

Green Grouch

hi all

Just discovered this mouth watering thread. Iranian is new to me-- we recently discovered Pomegranate, north side of College just east of Bathurst. Incredible. 

Boom Boom, your post brings back memories of my BC equivalent: Bella Colla, five hundred KMs north of Vancouver, 1,000 Km by road and 500 KMS from the nearest traffic light. 2,000 people spread through a valley 80kms long, Aboriginal and non trying to get along, sometimes sucessfully, sometimes not.... and finding commonality in river-caught salmon smoked or BBqed in the back yard, moose traded from the interior plateau, berries picked in the forest, homemade jam to go with endless bannocks when the February wind hit -30 and the sun never made it over the mountains. The warmer climate at least allowed veggie gardens, some cows and some chickens, but everything else was trucked in over a (back then) gravel road and down a very steep one lane unpaved hill with a 1,000 foot freefall (no exaggeration) on one side. It's good to hear about life in Quebec; much of that province/ nation is still a mystery to this transplanted westerner.

Star Spangled C...

Green Grouch wrote:

hi all

Just discovered this mouth watering thread. Iranian is new to me-- we recently discovered Pomegranate, north side of College just east of Bathurst. Incredible. 

I've heard very good things about that place. It's at the top of my lsit of places to try next time I'm home.  My wife is Persian (what most would call iranian). Sadly, she cannot cook for shit but whenever we go to her parents place, it's amazing. I had never had Persian food before we met and it sorta flies under the radar but damn, it's unbelievable.

Boom Boom Boom Boom's picture

I just watched two hours of grilling and barbequing on The Food Network, and some of it was just insane (especially "Diners, Drive-Ins, and Dives"), while some was quite good ("Grilling On The Road" and "License To Grill"). I got heartburn just watching Diners, Drive Ins and Dives, especially where host Guy Fiera samples truly horrific-looking chili dogs in Baltimore. At one place in Minneapolis, he sampled a deep fried Polish Sausage that was then cooked on the grill and then put into a hot dog bun with sauerkraut, horseradish, sour cream, and onions. Ugh. There was also, at the same place believe it or not, a fried egg served with a huge helping of chili with sour cream on top. I doubt I'll ever try deep fried Polish Sausage on a bun with sauerkraut and all that other stuff, but the fried egg with chili and sour cream loooked good.

As I mentioned earlier somewhere, I used to vacation in many of the southern states, including Virginia, Georgia, Florida, Texas, New Mexico, and Arizona, and I've had a lot of what would be called "exotic" here, the best probably in Albuquerque, Neew Mexico, where I had a platter of Mexican food generously topped with delicious guacamole. I have a photo of this dish somewhere.

Damn. I wish I could afford to travel again.  

Boom Boom Boom Boom's picture

I'm watching The Chef Jeff Project where Chef Jeff takes in six at-risk young adults from the 'hood to train and work in his catering company. Awesome story. These guys are catering to movie stars and celebrities.

Bookish Agrarian

People living in Ontario might be interested in this newly revamped website.  It was just launched this past weekend.

One of the features that will be growing is a local food locator so that eaters can find family farmers selling food from their farms.  It is still a work in progress, but I would recomend bookmarking it.

 

www.nfuontario.ca

 

On a different note, I am in Toronto for meetings.  I just went for a long walk in this city I love and hate so much to find some non chain resturants.  I just had some of the best Greek food I have eaten in years made with Ontaio lamb and Ontario grown root vegetables in this little hole in the wall place on way down on Queen east and then north a bit.  I have no idea what the dish was called - it was all Greek to me - but it was inexpensive and after talking with the Chef I know that the farmer actually made a decent amount of the price I paid.  So if you like food there is hope out there.

Michelle

You wouldn't remember the name of the place, would you? Sounds amazing!

Bookish Agrarian

I try not to find the same place twice when I am out on my explores so I really don't keep track.  That's a significant part of the fun for me.  I don't even know what street it was on.  I just walked along Queen for a while turned north when the mood struck, wandered around some more and there it was.  I am pretty sure it had Olympia in the name, but that does not exactly narrow down a Greek resturant now does it!  There couldn't have been more than a dozen and a half tables in the place, but it looks like it has been around for some time.

It was a beautiful evening for a stroll.  Now if someone would turn off all, or even some of the non-saftey oriented GD lights in this city it might get dark enough that I could get to sleep. 

remind remind's picture

Does anyone else eat kalamata olives straight up? I love them.

al-Qa'bong

I fill small bowls with kalamata olives and eat the whole works straight.  What's odd about that?

One of my favourite olive experiences was eating assorted olives that I bought from a market vendor in the village of Remoulins (they have bullfights!), which is in Provence, near the Pont du Gard, west of Avignon.  Ce sont extra.

I almost flipped when I saw the mounds of olives in a market in Cannes, about three blocks from the Mediterranean.  Hey, most varieties were locally-grown.

al-Qa'bong

Has anyone here eaten "gourmet" hot dogs?

Lard Tunderin Jeezus Lard Tunderin Jeezus's picture

I'm not sure what qualifies as a 'gourmet' dog. I used to hit Kwinter's regularly when I was in the area, and still buy them occasionally at the grocery. Does that count? Their All-Beef dogs are mighty tasty.

OTOH, I had my first and last veggie dog on the weekend. I can't recall ever having had anything as disgusting in my mouth before. The taste was only marginally worse than the texture; all around it was an entirely unpleasant experience. The veggie burger I had at the same meal was quite passable, though.

Michelle

The only kind of hot dogs I can eat are veggie dogs.  Hangover from my vegan days - I can't bear the thought of what's in the meat kind, and I don't mind the taste of veggie dogs.  In fact, I don't think I've had a meat dog since maybe 2005 or 2006.  Even before I went vegan, I was choosing veggie dogs over meat when I was given the choice.

LTJ, have you ever had a veggie dog from one of those hot dog vendors?  They're pretty good, especially when you load it down with all the condiments!

Love veggie burgers.  I often order them at restaurants just because I like them so much and because I never make them at home.

Boom Boom Boom Boom's picture

I love veggie burgers and veggie hot dogs - I used to have them when I visited a friend who is a Seventh Day Adventist - I think (but am not 100% sure) they do not eat meat at all. If I could get them here, I'd never eat meat dogs and burgers ever again.

I once had a bratwurst on a bun from a sidewalk vendor in Toronto - I took one bite and spit out and threw the rest of it away. Far too spicy for me, but I suspect it was mostly too much salt. Truly an awful thing.

I'm going to email the Seventh Day Adventist folks and see if they will ship their veggie products here.

 

 

From: http://www.soyinfocenter.com/HSS/loma_linda_foods.php

 

In the early 1900s, Seventh-day Adventists were working actively in Southern California in the areas of diet and health. In about 1902 the Southern California Conference opened a health food store and vegetarian cafeteria in San Diego.

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