OT: The Food & Drinks Thread (Part 5)

[angusyoung]

You're very welcome. I'm glad you liked it, it was a weekly regular meal at home. I think Tuesdays; yeah were well regulated come mealtime.

What's not to like right? tasty,not too laboriousness,not a shit load of pots and pans all over the place. Always found that the cleanup is more annoying than making the actual meal.

 

[angusyoung]

Anyone here ever tried to stuff cannellonis (or manicottis, whatever) with pre-meatball-form greek meatballs? (keftede..with or without the s)?

I like keftedes when they are part of mezze, they are strong/bold but in cannelloni etc? not sure it would be worth the risk. Might overpower the balance,it might not,not sure,dicey proposition. The spearmint might not mesh wellThe cannelloni I've made or had always comes with a tomatoey cheesy sauce and has been great as is. Just me but I would'nt take the risk.

 

[Kairi Zaide]

I like keftedes when they are part of mezze, they are strong/bold but in cannelloni etc? not sure it would be worth the risk. Might overpower the balance,it might not,not sure,dicey proposition. The spearmint might not mesh wellThe cannelloni I've made or had always comes with a tomatoey cheesy sauce and has been great as is. Just me but I would'nt take the risk.

FTR mint and basil are pretty much interchangeable in several dishes (yes, including deserts). Not exactly the same taste, but if mint works, basil will often work and vice versa. They are after all from the same family of plants IIRC and thus will share similar chemical compounds I assume.

That's the result of my VERY VERY scientific kitchen experiments.

I'm honestly an advocate for taking calculated risks in the kitchen to discover new things and that's one thing I would say is not that risky honestly.

(I will not accept to be held liable if this doesn't come out good, if attempted, however!)

 

[angusyoung]

Got treated to a newish beer out of Kalamata,it's okay. Will not be knocking em back though,got my tried and true



Heard this invasive species is everywhere but never saw one in these parts until,now. Fair game and apparently good to eat,just have to be careful handling them because the quills are venomous.

 

[sampollock]

in the USA miller high life... yummy

 

[angusyoung]

FTR mint and basil are pretty much interchangeable in several dishes (yes, including deserts). Not exactly the same taste, but if mint works, basil will often work and vice versa. They are after all from the same family of plants IIRC and thus will share similar chemical compounds I assume.

That's the result of my VERY VERY scientific kitchen experiments.

I'm honestly an advocate for taking calculated risks in the kitchen to discover new things and that's one thing I would say is not that risky honestly.

(I will not accept to be held liable if this doesn't come out good, if attempted, however!)

No way would I ever sub mint when calling for basil,the flavor is not at all similar. Mint is very distinct where as basil is more subtle.

 

[Kairi Zaide]

No way would I ever sub mint when calling for basil,the flavor is not at all similar. Mint is very distinct where as basil is more subtle.

You'd have to try. Mint loses a lot of its potency when cooked and becomes a lot more subtle. There might be some adjustments needed with quantities in some uses like when you do any substitution.

Also, some variety of fresh basil are also not that subtle depending on how they're used. I made EVOO + basil ice cream and it turned out to be the most intensely flavored ice cream since I bought an ice cream machine at the holidays.

If you're looking at things with a perspective of "will it taste the same", sure, it's not going to be exactly the same. But if you lock down yourself to this while cooking, I don't know; sounds boring. But if you experiment and sub/add things, not caring if it will taste different than the authentic version, that's much funnier.

 

[angusyoung]

You'd have to try. Mint loses a lot of its potency when cooked and becomes a lot more subtle. There might be some adjustments needed with quantities in some uses like when you do any substitution.

Also, some variety of fresh basil are also not that subtle depending on how they're used. I made EVOO + basil ice cream and it turned out to be the most intensely flavored ice cream since I bought an ice cream machine at the holidays.

If you're looking at things with a perspective of "will it taste the same", sure, it's not going to be exactly the same. But if you lock down yourself to this while cooking, I don't know; sounds boring. But if you experiment and sub/add things, not caring if it will taste different than the authentic version, that's much funnier

I don't cook for myself so if I ruin something that I've been toiling with forever,nobody is a happy camper. I am not an experimental cook,I leave that for the pros. Sure I'll try proven recipes that get accolades but I don't have it in me to tinker around and hope something comes out well,it has to come out well.
When I have/had time,I perfected many recipes to suit the consensus. Some dishes have dozens of recipes and so many variations and to nail the one that tastes the best is very time consuming.Took many attempts to perfect Goan Vindaloo.
Many spices and herbs when used improperly have a detrimental effect. Make Tzatziki with just a tad too much dill,and it's ruined,it's a very fine line at times.

Olive oil and basil ice cream eh? That doesn't scream tasty refreshing desert for me. Asian culture is not famous for great desserts. Even my mrs is not a fan of red bean desserts even though she still eats them,that's the polite Japanese way.
Tell me that you're using EVOO from the Peloponnese,the best ya know.

 

[Kairi Zaide]

I don't cook for myself so if I ruin something that I've been toiling with forever,nobody is a happy camper. I am not an experimental cook,I leave that for the pros. Sure I'll try proven recipes that get accolades but I don't have it in me to tinker around and hope something comes out well,it has to come out well.
When I have/had time,I perfected many recipes to suit the consensus. Some dishes have dozens of recipes and so many variations and to nail the one that tastes the best is very time consuming.Took many attempts to perfect Goan Vindaloo.
Many spices and herbs when used improperly have a detrimental effect. Make Tzatziki with just a tad too much dill,and it's ruined,it's a very fine line at times.

Olive oil and basil ice cream eh? That doesn't scream tasty refreshing desert for me. Asian culture is not famous for great desserts. Even my mrs is not a fan of red bean desserts even though she still eats them,that's the polite Japanese way.
Tell me that you're using EVOO from the Peloponnese,the best ya know.

I can understand that. Having studied in science and all that stuff, I'm used to experimenting. I for one don't mind too many herbs, especially not dill. I actually made a dill and leeks potage this week and i threw like an entire bunch of dill into it.

I used some EVOO from Spain (https://www.amazon.ca/Venta-Baron-Extra-Virgin-Olive/dp/B004XX1MU2 - no i did not pay that price for it, i actually ended up paying like $3 for it at adonis instead of 30-something because it seems they badly priced it lol)

It's actually refreshing and works very well. Extra rich with a fantastic texture. Only thing I'd change is a little less EVOO or a more fruity one. But it still works. I also plan to try it on chicken breast at some point because I believe it might work despite the sweetness.

 

[rik schau]

Any boozers out there into rum? if so,one word- Santiago de Cuba rum! Yes I realize technically it's more than one word,but you'll appreciate it. Leading up to our exploration all we heard was Havana club, Havana club Havana club. Yes it's a fine rum but this one that is amber and 12 years old is the best rum we've ever had. Never seen or heard of it but will look for it in the future when our stock runs dry.

Fascinating nation,somewhat medieval as internet wifi,websites are not up to modern civilized standards .Beautiful architecture and interesting locals but much of the food is not the best. Shellfish and fish are very good though as is the fishing and some incredible beaches. There is a McDonalds if you want but it's not very convenient to most and not open to locals.

We passed through Singapore,anybody know what's up with all the otters? cute buggers though.lol

 

[Runner77]

 

[Runner77]

Don’t know about these studies but what is the best place to buy pastured eggs in or near Montreal?





A small family farm is a great option but not sure where to look without spending a ton of time finding the right one:

 

[Kairi Zaide]

Decided to save watermelon rinds. Want it or not, that's quite a lot of food that goes to waste when you throw it !

I made some geotjori ("fresh kimchi") with some, i.e. no room temp fermentation and straight to the fridge. It's actually really decent.

With what I have left, I want to try to make some pickles. I might also save some of the rind to throw into a stir fry.

 

[angusyoung]

If you're ever offered homemade Tsipouro,decline! not a fan of it,ouzo,no problemo

 

[angusyoung]

Guess you must have seen this movie,true story.Pertains to cookware.

 

[Runner77]

Found pastured eggs from a great site that someone had posted here a while ago: Pastured eggs

$6.90 for a dozen, not cheap but it’s the real deal.

 

[angusyoung]

Went for some Lebanese and got inspired by the baba ganoush,will try making it sometime,pretty good and another way to incorporate pomegranates.



A bro came by and brought some of this,it's actually a very good and tasty sipping brandy,kudos if y'all can pronounce it properly.

 

[angusyoung]

Found pastured eggs from a great site that someone had posted here a while ago: Pastured eggs

$6.90 for a dozen, not cheap but it’s the real deal.

Don't know if this is feasible for you but if you want the best eggs get a couple of ducks. Better than chicken eggs as most chefs prefer them and even my Belgium pastry instructor emphasized it to us. Get them young and they become affectionate and as bonus is you'll have the best looking lawn around.Make sure there are no existing pesticides however.

 

[angusyoung]

A couple of buds came to visit and they didn't show up empty handed.If there is a tastier cheese out there,where and what is it?

 

[Mrb1p]

Don’t know about these studies but what is the best place to buy pastured eggs in or near Montreal?





A small family farm is a great option but not sure where to look without spending a ton of time finding the right one:

Try your local farmers market and ask them for a steady supply, they can usually make a price for you.

If you have a green space in your yard, buy a few hens and youll have an infinite supply of high quality eggs and cuddles. And better lawn, and less bugs.

 

[angusyoung]

Try your local farmers market and ask them for a steady supply, they can usually make a price for you.

If you have a green space in your yard, buy a few hens and youll have an infinite supply of high quality eggs and cuddles. And better lawn, and less bugs.

Duck eggs man,duck eggs.

You were the one that went to Maui a few times right? devastating news and images.

 

[Mrb1p]

Duck eggs man,duck eggs.

You were the one that went to Maui a few times right? devastating news and images.

Yes, any egg is good wether its chicken, duck, swan, quail or ostrich. Dont think there's one thats inherently much more nutritious than the other though.

 

[angusyoung]

Yes, any egg is good wether its chicken, duck, swan, quail or ostrich. Dont think there's one thats inherently much more nutritious than the other though.

Here is why you go for duck over the others. better tasting than chicken and more nutritious,easy to care for,quieter than chickens and if raised from young,an attachment and cuter.Quail eggs are too tiny and to care for an ostrich in not that easy and need much more space.

 

[yianik]

So my wife and 3 kids ( 10-16 ) are driving through Montreal, have about 6 hours . Decent family places to eat ? . Where do I get a good Reuben sandwich, and as a bonus, ideas of places to spend a little time ? And no amusement parks etc. Appreciate any ideas.

 

[Runner77]

So my wife and 3 kids ( 10-16 ) are driving through Montreal, have about 6 hours . Decent family places to eat ? . Where do I get a good Reuben sandwich, and as a bonus, ideas of places to spend a little time ? And no amusement parks etc. Appreciate any ideas.

Schwartz’s deli for a good Reuben. It’s close to the downtown area where you might want to spend time shopping/ window gazing on St-Catherine street.

Plenty of activities to get into, there’s always something going on downtown, some festival or event turning several streets into pedestrian only traffic.