Food thread

[essguy_]

There seems to be a large number of foodies on Terb. What do you crave? What food do you make better than what's available in TO? What trends do you like, which ones do you hate? or simply post your food porn pictures/videos.


I'll start with Poke. This seems to have been a big trend in mainland North America in 2016/17 and all over Toronto (usually as an appetizer). But the stuff that passes as "Poke" really disappoints - a lot of filler (avocado, lettuce, usually mayo only). I like real Hawaiian style Poke (and even that is different from island to island). My favourite is Oahu Shoyu Poke which in it's basic form is: fish, finely chopped Maui onion (which is just a sweet onion), salt, Soya sauce, kukui nut relish (candle nut), some form of seaweed, sesame and sesame oil. Maybe some heat in the form of crushed chili. I like it in a bowl served on a bed of rice. You can't get it here but it's really easy to make at home with some substitutions for stuff you can't find (eg: Ground sesame instead of kukui nut relish, finely chopped Japanese pickles instead of Limu - also combined with the ground sesame tastes a lot like kukui nut relish). The key is good sushi grade fish (usually tuna or salmon) so it can get pricey for what should be a simple dish. Of course in Hawaii stores and restaurants can buy directly from a fisherman - so fish is incredibly fresh and cheap too.

Here's a picture of the Poke available at Foodland on the North Shore of Oahu. You can get a decent sized bowl of this on a bed of rice for about $9 U.S. Absolutely delicious and believe it or not some of the best Poke on the Island - they have about a dozen varieties available and because of turnover, it is always fresh. I'm going to the North Shore for a week after Christmas with the kids and all I can think about is the food. Foodland Poke (good fried chicken too), Ted's Bakery, food trucks, Haleiwa bowls, fresh mango's, bananas... Hope the surfing is good for this "older guy" too (but if it's really pumping, I'll be on shore patrol: eating LOL!).

 

[blueray]

I'm going to the North Shore for a week after Christmas with the kids and all I can think about is the food.

Spent a week on the North Shore at Turtle Bay....your pics and post bring back very fond memories. Enjoy your return after Christmas.

 

[Insidious Von]

I've never had Poke, it looks like Hawaiian ceviche to me.

Mexico and Peru are the capitals of ceviche.

 

[Insidious Von]

Having spent my earliest years on a farm, there are certain foods I enjoy. People more cultured than myself may find it disgusting.

 

[essguy_]

Spent a week on the North Shore at Turtle Bay....your pics and post bring back very fond memories. Enjoy your return after Christmas.

Thanks - I have been renting the same place off Ke Iki road (west of Turtle Bay - walking distance to Foodland!) for a few years. Not right on the beach but just 100 yards on a path. When it’s really pounding the house actually vibrates with the crash of the surf. First time going in December, but hopefully not too crowded - hoping to get to Ted’s Bakery for our first meal!

 

[essguy_]

I've never had Poke, it looks like Hawaiian ceviche to me.

Mexico and Peru are the capitals of ceviche.

Love Ceviche! Poke has some similarities but quite different. Same cubes of fish, but no citrus, so the end result is closer to sashimi as the fish remains uncured and raw. Can be an entire meal on a bed of rice.

 

[essguy_]

My winter food experiment is dry aging my own steaks. So have a Prime Rib in a cold room in my basement. I salted it, wrapped it loosely in cheese cloth and have it on a rack in an open pan. Not sure about the salt and cheesecloth but kind of combined Internet advice. Also have a fan on in the room. I put it in 2 weeks ago, and hoping that I can be patient enough to wait a full 90 days before trimming it out. It weighed about 8 pounds originally - should lose 2 - 3 due to drying and trimming. This is what I’m going for:

Hopefully, don’t end up with 6 - 8 pounds of rotting meat!

 

[Insidious Von]

I tried that a few years ago. You have to be very attentive or else you'll end up with 6 - 8 pounds of tough not very appetizing jerky.

 

[essguy_]

How long did you dry? Did you use a large cut of beef? Now I’m thinking maybe I should cut back to 30 - 45 days for a first effort?

 

[Johnny Utah]

ooh...thanks for the suggestion.

Never had poke but may try to make it now.


Just recently bought an Instant Pot. Love it. Game changer.

I also have an Anova Sous Vide. Love that too. Everything turns out perfect. Love that as a way to make steak. Gonna try Chateaubriand tonight.

 

[MissCroft]

I've never had Poke, it looks like Hawaiian ceviche to me.

Mexico and Peru are the capitals of ceviche.

Never heard of Poke but love ceviche! You were the one who introduced me to it.


A friend just brought me some grapefruits back from his trip to Florida. Think I'll make a scallop and grapefruit ceviche with avocado and cilantro. https://www.epicurious.com/recipes/member/views/scallop-ceviche-with-grapefruit-avocado-1271592

 

[MissCroft]

Having spent my earliest years on a farm, there are certain foods I enjoy. People more cultured than myself may find it disgusting.

Yes, black or blood pudding. Had it for the first time years ago in Ireland and loved it and have never looked back! lol It's hard to find it freshly made here though - does anyone know? I can find it sold frozen at a couple of places.

 

[MissCroft]

Speaking of black pudding....

Then you have to hit the gym for at least an hour afterward.

 

[essguy_]

Yes, black or blood pudding. Had it for the first time years ago in Ireland and loved it and have never looked back! lol It's hard to find it freshly made here though - does anyone know? I can find it sold frozen at a couple of places.

I think Sanagan’s in Kensington usually has it.

 

[Insidious Von]

Never heard of Poke but love ceviche! You were the one who introduced me to it.

I remember Missy, but the place we went to was fru fru, I gave it a -C rating. Me Sabe A Peru is excellent for ceviche, but it's more dressed than the Mexican version. It's served as a salad, the Mexican version is a tapas or appetizer.

There are only three Peruvian restaurants in Toronto, part of that is due to getting the proper ingredients.

 

[good to go]

Love smoking food. Have smoked the following.

Prime Rib
Salmon
Chicken
Beans
Peanuts
Corn
Turkey
Pork Shoulder
Bacon

 

[essguy_]

ooh...thanks for the suggestion.

Never had poke but may try to make it now.


Just recently bought an Instant Pot. Love it. Game changer.

I also have an Anova Sous Vide. Love that too. Everything turns out perfect. Love that as a way to make steak. Gonna try Chateaubriand tonight.

I just bought an Instant Pot on a Black Friday Amazon deal. I tried lamb shanks and it was really good (super easy too). Learning about the time (to judge when it’s finished). Eg: for the lamb, you use the “natural” pressure release which took almost 30 minutes after the cook time was over. So dinner was late! Also have a sous vide LOL - tried steak, but the way we eat steak in my house (I like rare, my eldest likes blue rare) - it’s not ideal because of the so called “danger zone”.
So had to use a temp that made med rare. Used my plumber’s torch to finish. It was good but not the done-ness that we like. Great for fish and believe it or not - eggs. You can do eggs so that they are hard boiled but the yolk and white are almost gelatinous.

 

[essguy_]

Love smoking food. Have smoked the following.

Prime Rib
Salmon
Chicken
Beans
Peanuts
Corn
Turkey
Pork Shoulder
Bacon

What do you use to smoke? I have a BGE at my cottage. At home, just a gas BBQ, so I make do with my "pipe bomb", which is a capped perforated metal tube which you fill with wood. I place it directly on the burners, warm up on high, then shut off all but one burner when I put the meat on. It works - but hard to get a long smoke because the minimum temp is too high. Usually use hickory bark which I harvest from a couple trees at the cottage. I've always wanted to get an offset smoker, or build one.

 

[DshRipRock]

My winter food experiment is dry aging my own steaks. So have a Prime Rib in a cold room in my basement. I salted it, wrapped it loosely in cheese cloth and have it on a rack in an open pan. Not sure about the salt and cheesecloth but kind of combined Internet advice. Also have a fan on in the room. I put it in 2 weeks ago, and hoping that I can be patient enough to wait a full 90 days before trimming it out. It weighed about 8 pounds originally - should lose 2 - 3 due to drying and trimming. This is what I’m going for:

Hopefully, don’t end up with 6 - 8 pounds of rotting meat!

The temp of the drying area should be 38f. The salt was not necessary. The cheese cloth should be changed every day for the first week. 39 days should be sufficient amount of time. Good luck.

 

[good to go]

What do you use to smoke? I have a BGE at my cottage. At home, just a gas BBQ, so I make do with my "pipe bomb", which is a capped perforated metal tube which you fill with wood. I place it directly on the burners, warm up on high, then shut off all but one burner when I put the meat on. It works - but hard to get a long smoke because the minimum temp is too high. Usually use hickory bark which I harvest from a couple trees at the cottage. I've always wanted to get an offset smoker, or build one.

I use the bradley for extended smokes. I am going to do a brisket this week, put it in the smoker overnight. In the morning i go out and give it a check usually a few hours away.