OT: The Food & Drinks Thread (Part 5)

[peate]

Okanagan Valley fruits are awesome.

Cherries, apricot, peaches...

Okanagan Valley fruits are awesome.

Cherries, apricot, peaches...

The Island is pretty good too, especially cherries.

 

[Treb]

The Island is pretty good too, especially cherries.

Only spent a week in Kelowna 17 years ago when I was with the scouts.

Crazy how fast time goes.

 

[cphabs]

Only spent a week in Kelowna 17 years ago when I was with the scouts.

Crazy how fast time goes.

I have tomato issues lol Can’t get enough in the summer!

 

[cphabs]

My wife has banned my Bloody Mary workshop in the kitchen! I argued that it takes about 1 square foot and I always keep it clean. Which is 100% true… I think the line I crossed was with our golden retriever. She also likes a Bloody Mary now and then. WOOF!

 

[Runner77]

My wife has banned my Bloody Mary workshop in the kitchen! I argued that it takes about 1 square foot and I always keep it clean. Which is 100% true… I think the line I crossed was with our golden retriever. She also likes a Bloody Mary now and then. WOOF!

You need a man cave unless you already have one and you’re not fully exploiting it.

 

[cphabs]

I have tomato issues lol Can’t get enough in the summer!

 

[angusyoung]

My tenshi brought me my fav Japanese snack,well,second fav goes super with beer and some Yamazaki 18 year old single malt whiskey, I'm just not a fan of whiskey I guess but everyone else loved it.

 

[angusyoung]

I have tomato issues lol Can’t get enough in the summer!

Grow some cherry tomatoes year round indoors,just stagger seeding times and you'll have fresh tasty tomatoes year round.

 

[angusyoung]

You need a man cave unless you already have one and you’re not fully exploiting it.

My man cave is back in Japan

 

[cphabs]

You need a man cave unless you already have one and you’re not fully exploiting it.

I have one!

 

[angusyoung]

Went to an Asian supermarket earlier this evening (Kim Phat) to buy the ingredients to make these:



I had never been to Kim Phat before. Let’s just say, there is no one to help you, you’re on your own. Nobody knows anything, some employees even pretend not to see or hear you (two of them did this). It should be some kind of mental institution, lol.

I was shopping for pickled ginger cause they never give you enough when you buy sushi and I hate squeezing out the few strips they provide you in a thin packet. So I found refrigerated product and asked an employee which was best only to get “they’re all the same, never tried any of them”.

Luckily, I found a couple of customers who were so nice and showed me where to find my ingredients. Saved me a bunch of time. It’ll go better next time, I’ll go earlier now that I know how it works. Basically, know what you want and you’re on your own.

Those are great,how'd they turn out? I let my pro do them as I seem to not have the knack for it.

 

[angusyoung]

Customer service isn't exactly the best in Chinese restaurants/stores unless you speak mandarin.

Kind of like when you don't speak French in some places in Quebec.

Maybe it's you? I get great service everywhere. Although my companions did/do get tude in the GMA as obviously not from Canada.
Is Montreal's China town more Mandarin now? used to be mostly Cantonese

 

[cphabs]

Can someone tell Treb that I am sorry for being an ass?

 

[angusyoung]

I’m flipping out on Ontario peaches, they’re just spectacular.

Has any one tried prolonging the pleasure by pickling them? Never tried.

That would alter what you hoping to prolong would it not? You can freeze peaches if done properly.

Can someone tell Treb that I am sorry for being an ass?

You're no more an ass than anyone else imhao.

 

[Runner77]

That would alter what you hoping to prolong would it not? You can freeze peaches if done properly.

I was thinking preserving in a light syrup but maybe it’s too much trouble. I’ll just gorge on whatever I can get now. One time, I’ll have to go where they pick them and try one right off a tree.

I have tried different peaches in my lifetime but none as incredibly tasting as those from Ontario. Next best I’ve had were premium jarred halves in light syrup from Italy.

 

[angusyoung]

My recent food show binge is MasterChef Australia.

It's pretty impressing to see the stark difference between US vs Canada vs Australia.

In the US version, the judges can be pretty ruthless (ofc with Ramsay there) and the competitors aren't that friendly with each other except for some small alliances.

The Canada version is more friendly, but there's still some rough times.

In the Australia version, all the contestants are best buds and even the judges are super friendly and encouraging even if a contestant brings raw food. People also have a lot more chances to save themselves from eliminations.

The quality of the food in the Aussie version is also pretty impressive. There's no one trick local food pony like in the US version. Contestants have actually quite a bit of knowledge of other cuisines unlike the US version where you always have a few guys who never cooked anything else than American food their whole life.

Australia has amped it up over the decades,used to get abysmal food there aside from some ethnic joints. Anyone using roo? great protein if done properly.

 

[cphabs]

That would alter what you hoping to prolong would it not? You can freeze peaches if done properly.


You're no more an ass than anyone else imhao.

Thanks!

 

[angusyoung]

I had some right off the tree in the Okanagan Valley. WOW! A squirt of sunshine,

Peachland · Peachland, Britisch-Kolumbien, Kanada

Peachland, Britisch-Kolumbien, Kanada

www.google.com

Didn't take you for the type that enjoys a small squirt in the mouth

 

[angusyoung]

I was thinking preserving in a light syrup but maybe it’s too much trouble. I’ll just gorge on whatever I can get now. One time, I’ll have to go where they pick them and try one right off a tree.

I have tried different peaches in my lifetime but none as incredibly tasting as those from Ontario. Next best I’ve had were premium jarred halves in light syrup from Italy.

It's not that big of a deal.
Don't think I've ever had from Italy,probably similar to the Greek ones? My fav but the best ones I enjoy come from Macedonia,white with a redline in it.

1. Wash the peaches.
2. Cut into slices, (no peeling required). ...
3. Soak the peach slices in a lemon juice bath for 5 minutes. ...
4. Drain. ...
5. Arrange on a large baking sheet. ...
6. Freeze for 4 hours- overnight.
7. Transfer to a freezer bag, labelled with the contents & date. ...
8. Freeze for up to 1 year!

 

[peate]

Didn't take you for the type that enjoys a small squirt in the mouth

The trick is to get them to squirt in the first place.

 

[Treb]

Maybe it's you? I get great service everywhere. Although my companions did/do get tude in the GMA as obviously not from Canada.
Is Montreal's China town more Mandarin now? used to be mostly Cantonese

The point was that you get a lot better service when speaking the native language whether it is Mandarin, Cantonese, Greek, Japanese or French.

 

[Treb]

Australia has amped it up over the decades,used to get abysmal food there aside from some ethnic joints. Anyone using roo? great protein if done properly.

There was a pressure test with it in the season I'm currently watching.

As far as the local food goes, it comes from the British so can't really expect much. They're very multicultural though so there's a lot of different cuisines there.

 

[Runner77]

It's not that big of a deal.
Don't think I've ever had from Italy,probably similar to the Greek ones? My fav but the best ones I enjoy come from Macedonia,white with a redline in it.

1. Wash the peaches.
2. Cut into slices, (no peeling required). ...
3. Soak the peach slices in a lemon juice bath for 5 minutes. ...
4. Drain. ...
5. Arrange on a large baking sheet. ...
6. Freeze for 4 hours- overnight.
7. Transfer to a freezer bag, labelled with the contents & date. ...
8. Freeze for up to 1 year!

What’s the texture like when you thaw them? How much loss of quality is expected? I’ll have to try that, simple enough. Thx.

 

[angusyoung]

What’s the texture like when you thaw them? How much loss of quality is expected? I’ll have to try that, simple enough. Thx.

Not having done peaches myself,would deduce that it would be comparable to mango,if so,if waiting for complete thaw,it will be mushier than fresh but still very good. No need though to wait as it does thaw quick enough and is refreshing when still semi-frozen.

I noticed the list I had copied and pasted had omitted that the fruit should be placed on parchment paper as the fruit will freeze to the baking sheet.
Do not use was paper.

 

[angusyoung]

There was a pressure test with it in the season I'm currently watching.

As far as the local food goes, it comes from the British so can't really expect much. They're very multicultural though so there's a lot of different cuisines there.

I haven't used a pressure cooker since one exploded eons ago!! Let me tell you,you don't want to be around when that happens!!!! Not only does it put an to the pot and the food being cooked,but a huge mess! Oh,and it might simultaneously cause involuntary bowel moments.

No that's right,but they are learning to cook properly,now if only they could find a way to talk properly