The food thread

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#17,602
mountainman bob said:
well ain‘t that something, at one (recent) point you weren’t even allowed to carry (for your personal use) in from the ‘outside’ !? 🤔
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In theory. There are no border guards between provinces and no one ever got nailed for taking beer with them across a provincial border. The whole thing behind it is that the water in different parts of the country has a different taste. Water from BC is pretty clean as it comes from the mountains vs. a well or lake so everyone wanted beer from BC. We were happy to oblige but the other provinces objected.
 
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#17,604
mountainman bob said:
well ain‘t that something, at one (recent) point you weren’t even allowed to carry (for your personal use) in from the ‘outside’ !? 🤔
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You probably can't bring beer/booze across your local (US) state border. Mostly this is not enforced.

Pennsylvania has always been uptight about alcohol sales, which recently affected Ohio and New Jersey:
https://reason.com/2020/04/15/after...now-ohio-is-shutting-down-out-of-state-sales/

New Hampshire has just 17 miles between Massachusetts and Maine, and no sales tax(!), so smack in the middle of their super-short speedway they have a liquor store with lower in-your-car prices than adjoining states. I have heard that the Mass tax agents sit in the NH parking lot looking for big buys in Mass plates, radio 10 miles over the border, have a Mass trooper stop the car on Mass soil and investigate. (Yes, I have heard that Maine does this too....) NH also runs sales, which Maine would never do: "Take 15% off the purchase of 6 or more bottles of any Port, Sherry, Irish & Scotch Whiskies". Maine practically invented Prohibition, and also Bootlegging.
 
#17,605
Yah i was aware of tax implications of liqour/tobacco state to state here, but what was going on in the great white north was you couldn‘t even get beer (wasn’t allowed period) if it wasn‘t brewed in your own province……..USA has never had anything like that.

Edit……well after reading your link apparently Pennsylvania is kindly like that with its liquor now! 😳
 
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#17,607
Well yah Bill but thats for stationary functions (hopefully far from the public)……..things tend to get broken and or incarcerated when the mason jar’s in play!
Double Jim Beam black and a splash of Coca Cola (back then it was aged 8 yrs in barrel) was my out and about drink. 😎

Alas the good times ended over 15yrs ago when i quit drinking………still keep a mason jar or two around for friends (of course i have to make sure its still good before passing it to them!) 🤣

edit…. btw, how was your trip to Reno?
 
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#17,608
Trip was good. Wild west wedding in a hotel in Virginia city. There was supposed to be a storm coming so every bailed back to California a day early in case donner pass was closed so return trip ended up being from San Jose. But at least I now know the way to San Jose! Almost more hours in the air than on the ground but I survived!
 
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#17,610
I have never had fruitcake cookies, but I'm working on some fruitcake I got for Christmas, given to me by a friend who makes it. She must have been cleaning out her attic (or pantry, she just finished rebuilding her kitchen). The year written on the sealed package said 2015, so it's been mellowing a while. You probably think it must be dry, but it is the opposite, wet and sticky. It is mostly fruit and nuts and fat, and bathed in rum while it aged. It was wrapped in cheesecloth then plastic wrap then tinfoil, then vacuum sealed bag. It is ambrosia and everything a fruitcake should be.
 
#17,611
The bacon flavour is good but the cut was terrible. Frozen side/belly with the ribs removed but meat intact and more fat than I have seen for a long time, so no pics. Tasty as can be but the presentation leaves it good for only pieces or bacon bits.

Note to self: Don't buy pork from some other country that decided it wasn't good enough for them to keep, no matter how enticing the price. In this case Poland. $45 not well spent.
 
#17,612
On to better things.

23 kgs of pork loin destined to become back bacon.
2 weeks in the brine
4-6 hours cold smoke
Sliced and vacuum packed.

Hoping it's ready for Saturday January 21.
 

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#17,613
Cal I picked up some pork chops last week from a local (Halifax) butcher shop. They say their pork is pasture raised here in NS. I love pork but I am ethically conflicted because I know a lot of pigs are raised in horrific conditions, so I felt a little better knowing these shoulder chops at keast came from animals that saw some sunshine. They were also delicious, good flavor and texture. Win/win.
 
#17,614
I made fruitcake for the first time this year. I like it and I think it turned out pretty good. No one else in my family will eat fruitcake.

I have 16# of pork butt sliced in 1.5" thick slices in brine for Tasso Ham. Weather report says I should smoke it next Thursday.
 
#17,615
PRR said:
You probably can't bring beer/booze across your local (US) state border. Mostly this is not enforced.
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During the era of Prohibition, my grandfather had a personal boot-legger on his payroll -- pretty much common in Northeast Ohio.

With the end of Prohibition, the US Congress allowed the individual states to decide their alcohol regulations. That's why NJ allows few liquor licenses for restaurants, OH allows teens to consume 3.2 beer, and PA won't let you buy a 6-pack!
 
#17,618
Gnocchi looks great. Plating is so important.

The pulled pork was braised with the wet time of four hours at 300F. Once cool it was hand shredded and the sauce:

one fresh onion
3 gloves garlic
dark soy
Sir Kensington’s ketchup
regular barbecue sauce
barbecue seasoning
erythritol
lime juice

Because it’s loin and small end pieces, there is no nice long strings of meat, just kind of a meat pud. Flavour is typical pulled pork.
 
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