The food thread

[Cal Weldon]

Last night's salad made use of the recent bamboo shoot concoction.

Bed of sliced tomatoes
Fermented cabbage/onion mix
Bamboo in chili oil shoots
Fried noodles
Pistachios
Drizzled with artichoke oil/dressing

 

[mountainman bob]

For you Canadians who might not know...a stick of butter is 1/2 cup.
He chose a decent quality Canadian whisky. Most would choose drinking it over cooking but I bet it's a real asset to the cookies.

Here in the south we drink bourbon and cook with Canadian whiskey and seeing as i wont cook with alcohol i wouldn‘t drink it leaves crown royal as the only choice!

 

[Cal Weldon]

Both my wife and I like food you can pick up with your hand, such as bones.
A budget trick we just tried.
If you like braised oxtail, you can use turkey necks. Chop the thick end into 2" 95cm) pieces and use the skinny ends for something else like broth or gravy.
Cook the thick pieces in the skillet first then into a pan with lid. Use any sauce you would for your oxtail, turning every hour.
Not perfect but here oxtail must be on the soft commodity market judging by its price. It's one of the most expensive beef cuts around. 4 pieces, or about half what I would need was $27 the other day. The same weight in turkey necks was $6. In fact, $12 was all we needed and we still had the skinny ends to work with. I think I can live with the turkey.

 

[Cal Weldon]

Here in the south we drink bourbon and cook with Canadian whiskey

Damn, how am I going to break this to you. Crown Royal actually is Bourbon. It can't be called as such because of peculiar distilling regulations. It's mash is mostly corn. Since bourbon can only lawfully be made in the US, we had to change it to Canadian whisky from Canadian Bourbon whisky, even though the #1 mash is 'Bourbon mash' along with some others including rye. Now you're saying wait a minute, I thought Canadian whisky is made strictly from rye. Well, no. Rye is added to Canadian whisky but only in small amounts unless they label it as Rye whisky to make a point about a higher content. Still, I would guess that rye is never the #1 mash used.

Crown Royal won the world tasting championships a few years back but I don't remember which Crown Royal it was, they have a few.

So before you go throwing that Crown Royal into your cookies, consider that deep down it really is a bourbon and quite a smooth one at that.

Cheers and Happy New Year Bob.

 

[mountainman bob]

Well thanks for the education, i didn‘t know that.

Certainly does explain why it was the only Canadian whiskey I could drink (back in my drinking days)

 

[Cal Weldon]

And you'll also note that us darn Canadians, who like to add extra letters to words have done the opposite in this case.

Here it's spelled whisky.

 

[mountainman bob]

You are a pesky bunch!

I used to love Grizzly lager, probably mostly for the cool factor though.

 

[haiqu]

For you Canadians who might not know...a stick of butter is 1/2 cup.
He chose a decent quality Canadian whisky. Most would choose drinking it over cooking but I bet it's a real asset to the cookies.

And for the civilized world, use 100gm.

 

[Cal Weldon]

Plus 1 tablespoon.

113 grams.

 

[Cal Weldon]

Looks like Grizzly Lager used to be made by a small brewer in Hamilton Ontario. 1000’s of kms from here and probably brewed in a time when we weren’t allowed beer from other provinces, only from here in BC.

 

[Osvaldo de Banfield]

If you drink, don't drive cars.
If you drive cars, don't drink.

 

[mountainman bob]

https://bcchamber.org/policy/interp...lery-industries-still-an-unsolved-issue-2021/
well ain‘t that something, at one (recent) point you weren’t even allowed to carry (for your personal use) in from the ‘outside’ !?

 

[haiqu]

Plus 1 tablespoon.

113 grams.

Nobody cuts butter to that accuiracy. Well, at least I don't bother. Besides, the paper wrap is marked at convenient 50gm intervals.

 

[billshurv]

I would consider 10% out to be too much unless you know the recipe well enough to adjust by eye.

 

[Osvaldo de Banfield]

I never used measures in my recipes. Always at eye, so never the same result. It's good to get a surprise.

 

[billshurv]

I’m not good with surprises. You are though a better cook than i am.

 

[Osvaldo de Banfield]

I live alone and delivery food is insane and expensive. So if I don't cook for myself, I would be dead.

 

[billshurv]

I cook for myself. Doesn’t mean I’m good at it!

 

[Osvaldo de Banfield]

Obvious. But surely is cheaper and more sane to health: very little or not salt at all in my case. And no strange chemicals: fictious tasters, colorants, conservants and none of this $hit.

 

[Cal Weldon]

I love that $hit.
Without it my food would taste like $hit.