Archive for March 2021
What's the difference between Bechamel and white gravy?">What's the difference between Bechamel and white gravy?
What on earth is the difference between bechamel and white country gravy? I don't like sausage in my gravy so not all of them have sausage so that can't be it. Every time I see someone make bechamel all I can think of is that it's the same thing as...Read more
Food and Diet Foibles of Spouse/Significant Other/Partner">Food and Diet Foibles of Spouse/Significant Other/Partner
Let's start with these links. Then after you tell me yours, I'll tell you mine. https://www.youtube.com/watch?v=K557z.... Eddie Cantor https://www.youtube.com/watch?v=qLxu3.... Holderness Family Reading More May Cause Envy...Read more
After making a beef bone broth and it refrigerates overnight, there's a nice layer of fat on top to be removed - easily with a fork. Do people here ever use the fat for anything, or do you tend to just discard it? I've noticed that it liquefies at room...Read more
Balsamico & EV Olive oils - does it matter to you?">Balsamico & EV Olive oils - does it matter to you?
Just curious, I drizzle fresh EVOO over pasta dishes, sautéed veggies etc just before serving. Not you? Reading More May Cause Envy...Read more
Balsamico & EV Olive oils - does it matter to you ?">Balsamico & EV Olive oils - does it matter to you ?
Now that I’m done getting my perfect cookware setup of all the best ECI, 2.5 copper, PLY, carbon steel and SS sandwich bottom pans & pots and my dream knife setup, I’ve always known I would start optimising the quality of the ingredients I use in my home cooking. So...Read more
Even in non-pandemic years, I typically stock up on canning jar lids early spring, and well before they become scarce mid-summer. 2021 is starting to look like a repeat of 2020 however. None of the stores in my small town have any, and my usual on-line suppliers (Grange...Read more
Let’s use this thread to share concise weekly dinner menus for each week in April. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help. It’s a tough time of year for meal-planning here in the North....Read more
I had my butcher cut some back ribs into about 1 1/2 pieces and I'm marinating them before cooking tomorrow. I don't want to deep fry them and I'm wondering if I should roast them low and slow or hot and fast? I plan on either dredging them...Read more
Alas, I ran out at the end of last summer. Now that Ontario Gas Barbecue is gone, I don't know of another supplier. US companies are no longer shipping it into Canada as far as I can tell. Has anyone seen it anywhere? I'm definitely willing...Read more
In this week's Toronto Star recipe by Mark McEwan, he extols the virtues of truffle paste. So you'd think maybe he sells it in his grocery store. Not so, according to quick browse of the online shopping site. Truffle everything else (50 items!!!), but not paste....Read more