Well, I tried. the whole concept of flung noodles is to stretch one long piece of dough into an arm's length noodle, then hold the two ends in one hand and the middle of the noodle length in the other and re-fling. When it gets to arm's length again, double the ends and stretch … [Read more...] about Un-Flung Heroes…
I feel like I should have mopped the kitchen floor…
Today I'm going to fling noodles. Odds are it's going to be a disaster. That's why I made two balls of dough. One has a bit more water-egg combination, and the other is a bit dryer. One I kneaded by hand, one I did in my pasta maker. They are currently sitting on my kitchen … [Read more...] about I feel like I should have mopped the kitchen floor…
Mildly Successful Asian Fusion: Kashmiri Deer Kofta Wontons
No, not "Dear kofta, how are you?" Yes, deer meatball wontons. At least the countries I fused are neighbours this time...if you pretend for a minute that deer roam freely in India or China...What do they think they are? Lambs? That's not the important part. The important part is … [Read more...] about Mildly Successful Asian Fusion: Kashmiri Deer Kofta Wontons
More About Topinambours: Sunchoke Saag
I bought these because I didn't know what they were. I say "more about topinambours", though, because it turns out I did know. Jerusalem Artichokes. They make one of my favourite soups. The ones I bought just looked different...they were clean, and smooth. I honestly had no idea … [Read more...] about More About Topinambours: Sunchoke Saag
Montreal’s Best Desserts Results!
Thanks to everyone who got in touch with me about their favourite Montreal dessert places, and especially thanks to the special people who ate a ton of cake with/for me. There are still half-pieces of maybe 8 desserts in my fridge, so my roommate has his breakfast work cut out … [Read more...] about Montreal’s Best Desserts Results!
Montreal Desserts: Brulerie St-Denis
Brulerie St-Denis 3967 St-Denis ●●●●●☺○○○○○ 5 1/2 out of 10 On the first eating stop of my Montreal dessert adventure, I decided to check out Au Festin de Babette, but as I'm a thorough investigator, I decided to look in every café window on my way up St-Denis in search of … [Read more...] about Montreal Desserts: Brulerie St-Denis
Filet Au George: Newfoundland Gourmet
This is from my dad. I don't believe he actually ever followed his own instructions. I have never in my life seen him drink more than two beers in an entire day. I'm sure it's happened once upon a time, but he must be stealthy about it. Anyway, my dad's a BBQ-er, but winters are … [Read more...] about Filet Au George: Newfoundland Gourmet
Best Montreal Desserts
Help! I need suggestions! It's true, I love dessert and I often don't have it. There's nothing as bitterly disappointing as a fruit cup at a good restaurant. I don't care what kind of sorbet you serve with it. A half cup of mango purée with ice and sugar is a punishment … [Read more...] about Best Montreal Desserts
Red Wine Balsamic Reduction: Improving the Osso Buco
So the wine I used for the Osso Buco, as it turns out, is pretty awful on its own. But when decanted and then drank only with the bison, it is just fine. Pretty cool. To improve the overly-acidic pan sauce of the bison osso buco, I strained the vegetables and put the sauce on … [Read more...] about Red Wine Balsamic Reduction: Improving the Osso Buco
Daifuku Recipe
These little no-bake Japanese sweets are addictive... Mochi are traditional rice flour cakes, eaten year-round, but associated with Japanese New Year celebrations. One of the most common varieties of mochi is daifuku, a sweet red bean paste around which the rice flour dough is … [Read more...] about Daifuku Recipe