11-18-2020, 08:15 AM | #1586 |
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11-18-2020, 05:03 PM | #1589 |
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11-18-2020, 09:18 PM | #1590 |
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11-19-2020, 11:38 AM | #1591 |
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We all do son. Covered on the last page. Welcome to manhood.
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11-19-2020, 01:12 PM | #1593 |
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11-20-2020, 12:06 PM | #1594 |
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11-20-2020, 06:57 PM | #1595 |
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Salad mélange maison, or house mixed salad. Salad with arugula, couscous, bulgur an a number of cold ingredients that were on hand. The best.
To the Canadians on the site, I know there are a few: tell me about poutine. I have seen a few recipes and videos on this. Is poutine as popular in Canada as the internet makes it seem? I have travelled to Canada off and on for most of my life, and have never encountered poutine. Thanks. |
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11-21-2020, 03:04 PM | #1596 |
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11-22-2020, 06:41 PM | #1597 |
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The usual bake - 50/50 whole wheat and white all purpose unbleached flours. For breakfast tomorrow.
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11-22-2020, 06:44 PM | #1598 |
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Some AMAZING Pizza!!!!
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11-23-2020, 09:07 AM | #1600 | |
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Quote:
But poutine is definitely here, and offered frequently. Depending on who is making it, it can be quite delicious. But the best ones have meat added to them, and occasionally a few other items. For example, I've done a smoked duck poutine which I find to be quite delicious. Also, a restaurant I frequent has a BLT poutine that has the requisite BLT items added to the poutine, but they also add a garlic sauce as well that sends it over the top (and their fries alone are delicious, so great base to work from). |
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11-23-2020, 09:15 AM | #1601 |
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Why I didn't take a picture is beyond me, but had my birthday dinner on Saturday and we did beef wellington for the first time.
It was beyond excellent, one of the best meals I've had. I bought a whole beef tenderloin and had to denude it and separate it, but the resulting loin was pretty clean with no silverskin remaining. We (my wife, since I don't cook if its my birthday), seared the tenderloin to create a little crust and then let it rest while she made the duxelle. For the duxelle, we used cremini mushrooms, garlic, shallots, and fresh thyme and diced all finely and fried all of it in butter until it was basically dry in a heavy cast iron pan. Its amazing the amount of reduction you get. Once dry, we laid overlapping pieces of prosciutto on saran wrap, spread the duxelle over the prosciutto, and then laid the seared beef tenderloin on top and wrapped it tightly and chilled in the fridge. Once chilled, spread out the puff pastry and wrapped it in the pastry tightly and then chilled it again. Then an egg yolk wash on the pastry and some design work and into the oven. Turned out phenomenal. Also had these super cheesy mashed potatoes with shallots and other stuff in there and a killer caesar salad to go with it. |
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11-24-2020, 11:14 PM | #1603 |
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3 eggs. 5Th egg today
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11-24-2020, 11:19 PM | #1604 |
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11-25-2020, 01:56 PM | #1605 |
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Hobo Stew
I've regressed to my childhood camping days, Hobo Stew.
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11-26-2020, 06:42 PM | #1606 |
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Happy Thanksgiving everyone! This year we had Turkey Roulade, Date Glazed Brussel Sprouts, Creamed Corn, Oven Roasted Potatoes, and my siblings brought a Sweet Potato Casserole and some fresh Cranberries. For desert we had a Chocolate Walnut Pie, Blueberries and Cream Pastry, and Ice cream.
We also had Finn help out and wash the dishes
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