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Bigbananafeet

  • Location: Canada
  • Last bite on earth: Cadbury's Creme Egg.

What's the Best Way to Store Tomatoes?

What temperature was the family fridge set at, though? Fridges are generally set at 4'C, which is safe for meats, uncomfortable for tomatoes.

I'd bought an 18" wide counter-height cheapie bar/beer/wine fridge that I was going to run at its highest temperature, around 10' Celsius, and use it for storing veg that shouldn't be chilled, like potatoes and tomatoes, and fruit that I didn't want to ripen right away, like mangoes, for instance.

And then have another fridge for the beer and wine.

Old Fashioned Peach Cobbler (A.K.A. Peach Puzzle)

I've had varying luck flipping the pie; I think it depends on the dish used. It seems to work better for me when I bake it in a straight-sided saute-type pan, vs a traditional pie plate with sloping sides.

Zane Caplansky on Where to Eat in Toronto

Ottawa next, I hope!

The Best Sweet Use for Your Smoker? Smoked Ice Cream

Or, just add a tablespoon of a peaty Scotch whisky, preferably from Islay or Jura... ;)

The Elements of Barbecue: On Matters of Meat

......sometimes, a cigar IS just a cigar.......

The Best F&$king Grilled Chicken Sandwich Ever

I just think anyone calling himself The True Adonis deserves his own personal avatar. :)

And many delicious foods are intrinsically slimy. Avocado. Mayo. Jam.

The Best F&$king Grilled Chicken Sandwich Ever

I just think that anyone called The True Adonis definitely needs his own personal IMG signature. :)

And some of the most delicious foods are by definition slimy. Avocado. Mayo. Honey.

Perfect Quick-and-Easy French Toast

Never mind the Challah, this is Easter, and time to turn those stale hot cross buns into French bread! Same recipe, just slice the bun in half, and each half into cake-type quarters, as it gets pretty floppity when saturated with the other ingredients.

Taste Test: We Try Every SodaStream Soda Syrup Flavor

I'm with the others who wished Soda-Stream didn't have any weird sweeteners in their non-diet syrups, yuck.

Anyone know of anyone else who makes a good Tonic Water syrup?

Manner Matters: Bread and Butter Basics

@ BostonAdam:

Really? You've really never had the joy of white bread, sliced, put in a napkin in a breadbasket, and then the whole thing goes in the microwave?

You are forthwith invited to come up to Canada, then, for this gourmet experience!

Manner Matters: Bread and Butter Basics

@sarahemmm - but, that's toast, and not bread, and if you're talking about marmalade then you're probably also talking about breakfast, and not a main meal.

I'm used to putting a fresh baguette on the table, and pulling pieces and adding butter, or not, during some courses of a main meal. That's more common in Europe than here in N America, where I notice people put a basket of microwaved (!) sliced (!) bread on the table. Blech.

I can't abide sliced bread at a meal, but toast? Whole other story, as sarahemmm says!

Hot Cross Buns

lol - thanks! Honestly, Mr B bought these fairly vile hcb's from the bakery in the village, and I avoided them long enough that I could turf them legitimately for being stale, when Mr B intervenes, and pipes up with something along the lines of, "let's copy Kenji (a household name around here) and make French toast from them!"

So I can't really take any credit at all. :)

Hot Cross Buns

Staleness ain't a problem, as hot cross buns make wonderful French toast or bread and butter pudding, mmm mm. I halved mine and then cut each half into quarters for the French toast, as they became unwieldy very quickly.

Watch Tony Bezsylko Bake the Best Bread in Chicago at Cellar Door Provisions

@ Nick, or Tony - roughly what temperature was the kitchen while all the work was going on, before the bread went to bed in the fridge for the night?

I don't see what's wrong with the process being less than slickly efficient: to me, the baker is having fun, and the bread is divine - what can be so offensive with that?

Behind the Scenes: Making Angostura Bitters in Trinidad

Aahh, pink gin: nectar of the gods, and my drunken grandmother back in the day!

Behind the Scenes In Kenji's Home Kitchen (A.K.A. Home of The Food Lab)

Thermapens....I bought mine from a UK Ebay seller for $10; it's supposedly "reconditioned," but for $10 I figured it was worth a shot. Can't see that it's ever been used, and it came with the full warranty, etc, and works like a charm.

And I love it: thanks for that, Kenji!

Also thanks for suggesting restaurant/commercial food storage tubs - genius, and a GREAT space-saver. Out, damn (ziplock) pots! (with apologies to Lady Macbeth...)

4 Close-Up, High-Def, Insanely Awesome Shooter's-Style Sandwiches

That image would make a brilliant poster!

Hay Serious Eaters - how about releasing some of your best shots as posters?

We've been pondering a hunter sandwich made with similar ingredients to the steak one, but using a Cumberland sausage instead of steak (Cumberland sausage is cooked as one long string wrapped in a coil, not cut into links like most sausages).

Are Shooter's Sandwiches Really Worth a Damn?

I was making these 25 years ago back in Ye Jolle Olde Newe Brunswicke - they are PERFECT for picnics! I added some steamed and squished dry spinach for colour, and you do need lots of seasoning, but they are omfg good.

All this, from an iPotato, eh.

Leftovers: RIP One Fat Lady, Unmaking Oreos, and More

So sad about Clarissa Dickson-Wright - she was definitely a one-off. Family and friends were involved in the "Two Fat Ladies" episode filmed at the Museum of Flight outside Edinburgh (their passion is flying, not cooking, so please excuse the edit!):

https://www.youtube.com/watch?v=9J67BzouDec

Taste Test: British Digestives

I'm shocked and amazed that McVitie's didn't make the top anything, as they are one of the great staples of life. Hmm. Must do some further investigating.

They're generally available in Canada at Loblaws, YIG, etc, by the way, if anyone else is interested in investigating!

Salsa Golf (Argentinean Ketchup)

And, from Scotland, mayo and ketchup mixed together becomes Marie-Rose Sauce. Clearly this mix is very multi-cultural!

The Serious Eats Guide to Whole Grains

Anyone tried "avena nuda"? It's a nekkid oat, pretty much; developed in Manitoba on the Canadian prairies, and particularly poorly promoted, in the best Canadian way, sigh.

Absolutely delicious, though, so worth digging around to find it.

http://www.agr.gc.ca/cb/index_e.php?s1=n&s2=2011&page=n110228a (sorry, no cheery pictures of naked oats: this is a Canadian govt document, I'm afraid).

Parmesan Bacon Gougères From 'Down South'

Really? In this day and age of chronic world-class obesity running, well, waddling, rampant across the continent, you're advocating a recipe that involves fat, more fat, and cheese? That's dreadful, disgraceful, and utterly irresponsible.

I think I might have to make it a few times, just to make sure how bad it really is. :)

Banana-Chocolate "Faux-ssants"

Ingenious! These look dangerously perfect.

Earl Grey Tea Cookies

Those look very nice, but I REALLY like the Glaswegian mug, Carrie!

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Mustard Manual: Your Guide to Mustard Varieties

Mustard is one of the oldest condiments and hasn't changed much through the years. In it's essence, mustard is combination of mixing the ground seeds of the mustard plant with liquid, but its the variety of seeds and type of liquid used that creates all the varieties of mustard we know today. More

Knife Skills: How to Slice Scallions

When scallions are used as a base ingredient in a stir-fry or salsa, a fine rough chop will do you just fine. But the beauty of scallions is that they're as pretty as they are flavorful—provided you know how to cut them. Here are the basic knife skills you'll need to produce three different types of garnish-worthy scallion slices. More

The Food Lab: The Best Barbecue Chicken

Barbecue chicken doesn't fall under the strict definition of the Southern term "barbecue," as it is not cooked hot or long enough for connective tissue to break down the way it does in ribs or a pork butt (indeed, there isn't really any connective tissue to break down in the first place), but it does fall under the wider umbrella of "barbecue" which includes any foods cooked slowly (not to be confused with slow-cooked) with the addition of smoke and a barbecue sauce. Of course, all conversation of whether or not it's proper to call it barbecue will end once you all agree that it's delicious. More

Taste Test: A Guide to Black Pepper

There's no shortage of places to get your black pepper from; as one of the world's most popular spices, it's grown all across the world's spice regions, from India to Indonesia to Ecuador and Brazil. We don't talk much about terroir when it comes to spices, but it's worth thinking about. After all, peppercorns are fruits just like grapes, and soil, growing conditions, and variety of peppercorn are all going to have an impact on flavor profile. How strong are these flavor differences, and how do they pan out with food? We tasted peppercorns from seven major growing regions to find out. More

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

These days, there aren't too many vegetables in the world that I haven't made into a smooth, creamy soup, and there are even fewer that I've not loved, but my experience has taught me something: the first time I learned how to make a creamy chanterelle soup at my first real restaurant job wasn't really just a recipe for chanterelle soup. It was a blueprint for making any creamy vegetable soup. You just need to break it down into its individual steps and figure out how to universalize them. Here's how it's done. More

The Food Lab: How To Preserve Fresh Spring and Summer Produce

I go a bit nuts every spring and summer when fresh produce is at its best. I end up buying things willy nilly, without much thought as to how I'm going to prepare, much less eat, all of it myself. After several valiant dinner parties and late night asparagus binges, I still find myself with far too much produce to even consider finishing everything before it starts to lose quality. More

Saffron Chicken and Rice With Golden Beets From 'The New Southern Table'

While it may not have the superstar status of other quintessentially Southern ingredients like country ham or collards, rice is a vital part of any Southern table, especially in the low country region around the Carolina coast. Brys Stephens's chapter on rice in his cookbook, The New Southern Table, explores varieties and preparations of the grain from everywhere from Thailand to his own home state of South Carolina. More

Mexican Gorditas (Fried Stuffed Corn Cakes)

Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats. More

Ultra-Smashed Cheeseburgers

Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust. More

Crusty Portuguese bread recipe?

My fiance lived in Portugal when he was a young boy, and he fondly remembers a certain type of bread that his family would buy fresh every day. I'd love to make that same bread for him, but no one... More