If I lived in Montreal, I would turn into Mr. Creosote. The cuisine of La Belle Province is the best in the world.
Food thread
- Thread starter essguy_
- Start date
Food is my passion, I love cooking and do it quite often. I think I am really good at cooking but I would like to improve my skills. By the way guys, what kitchen appliance do you use all the time? I found so many interesting items on bella housewares website, you can find them here https://bella-housewares.pissedconsumer.com/customer-service.html. But I am not sure I need them all. What are your thoughts on pizza maker?
Last edited:
Just what we need on a day like today, I agree with Matty, dark meat is better.
Since coming off the injury list Ilya Mikheyev is playing out of his skin for the Leafs, he must have found his borscht spot.
Not having Don Cherry bust his balls also helps.
Not having Don Cherry bust his balls also helps.
Is the Maritime/Parkdale Impresario Canada's best Chef. The broth must be killer.
Last edited:
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!
Hopefully, don’t end up with 6 - 8 pounds of rotting meat!
Like the stuff hanging between your legs?
Don't mind danmand, he likes to pull my lariat.
I tried ageing meat once, it was a disaster, hope you have better luck. Uncle Roger watching Jamie Oliver make slop.
I tried ageing meat once, it was a disaster, hope you have better luck. Uncle Roger watching Jamie Oliver make slop.
I believe they originated in Germany and Central Europe. https://www.wikiwand.com/en/List_of_doughnut_varieties
But of course, no food is safe from the Italians.
- Germany – The Berliner (Berliner Pfannkuchen) is a predominantly German and Central European doughnut made from sweet yeast dough fried in fat or oil, without a hole. The doughnuts are filled with jams, such as apricot, plum butter or rosehip jam. Other varieties and names are Obstkrapfen, Fastnachtskrapfen, Faschingskrapfen, Nougatkrapfen, Vanillekrapfen, Kreppel, Powidlkrapfen, and Apfelkrapfen.
Uncle Roger is a big fibber, Antie Liz is not on Only Fans. She looks way better in her natural hair colour.
Happy Robbie Burns Day!
A simple take on traditional Scottish Cock-a-Leekie soup:
A simple take on traditional Scottish Cock-a-Leekie soup:
