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browntown

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A Sandwich a Day: Veggie Sandwich at Amir's

Similar to Amir in Montreal that serves Lebanese fare?

http://www.restoamir.com/

(The website has sound. Visit at your own risk)

University student in need of help - living on my own!

Thanks for all the tips seriouseaters,

I really found the ones about setting ground rules helpful, as it can save a lot of hassle in the future.

@PeanutButter: I'm at Greenbriar. I wasn't into the commute so I picked Greenbriar as my first choice, although Solin was one of my top choices too.

@toasteebagel: Thanks! I think I'll be in school for a long while to come too.

@HeartofGlass: Yep, I'm of Indian descent. The sad part is I can cook almost everything else, to a satisfactory level at least, except for Indian food. Good idea about the "cooking nights".

@CJ McD: Thanks for all the recipes. Those kinds of staple recipes will surely come in handy.

Come on in 'The Kitchn'

I made these today after reading the post =)
Three types: one with white chocolate, one with dark, and one covered in cocoa.

Can anyone experienced w/ chocolate explain why white chocolate just does not want to melt a lot, especially compared to dark?

Dear AHT: 'A Humble Submission ...

Now I would put the mayo on the bottom bun to prevent bun disintegration.

Perfect Homemade French Fries??

I also agree with the double fry method. However, after the first fry, spread the potatoes out on a baking sheet and deposit them in the fridge for a few hours so the surface dries off.

What to do with an excess of spicy tomato soup

you could use it instead of water to make rice with, stir in some shrimp/andouille/chicken, and you're good to go.

Liquor in Cakes Yes or No?

It should work out, try it.
If not, you can always drink it =)

Dear AHT: Best Burger in Canada Is at Peter's Drive-In

Know any good places in Toronto?

An Apple a Week: Chunky Pear Applesauce

4 apples, sweet and mushy (such as McIntosh)
6 apples (such as Anjou)
1 tablespoon of cinnamon
1 teaspoon vanilla

Do you mean pears?

Whey Low -- anybody using this stuff?

according to them, it's a mixture of glucose, fructose and lactose. I don't know, however, how they got it to contain only one calorie per gram

Why Pepperoni Pizza Sucks

I think sausage is under deeper scrutiny, because only good sausage on a mediocre pizza will benefit the pizza. Otherwise, the mediocre pizza will stay mediocre, perhaps with more meatiness.

Since I live in such a huge Punjabi diaspora in Canada (Brampton). the pizzas here can be gotten from Pizza Depot (a local chain) topped "Indian Style" with extra garlic, as well as chilies, ginger and cilantro. Needless to say, it's very good.

As well, Pizza Pizza has tried to cash in on this trend by offering pizzas with a chicken tikka masala sauce instead of a regular pizza sauce. It's satisfactory, but other pizza places (see above) have much better tasting pizzas.

Nas's 'Fried Chicken' Song

The busta rhymes verse is metaphorical magic.
"The flies in my stomach, when I laid eyes on you, or was it infection manifesting"

There's another verse about his fingers and a funny fragrance that I won't paraphrase here. LOL

Pro-HFCS Ads: Do They Bother You?

HFCS is creeping its way up to the Great White North as well. I usually buy sugar-free rye bread, but I decided to go after the multigrain bread, and the ingredients listed: "sugar and/or glucose/fructose". I've since noticed soft drinks, granola bars, and other baked goods (except for Dare cookies - try the double fudge) contain this notation, so we, as consumers don't even know whether it's sugar or HFCS. I can usually taste it in soft drinks and other goods where sweetness is the primary flavour, but its use as an additive is really unnecessary.

I've since reverted to buying house brand colas and drinks, which always contain only sugar, because they taste so much better.

mobile problem

I had a question related to SE Mobile that was the opposite:
Would it be possible to have a user account related setting or cookie to disable mobile mode (because going on SE takes me to the mobile site on my ipod, but I always prefer going on the full site).

Is Ketel One considered a premium vodka?

Stolichnaya is good too.

Ok, so what would you NOT eat?

Balut
Andouilette/Chitterlings

Everything else is fair game.

Foods We Loved as Kids, Maybe Not as Adults

I remember when kids in my school were sniffing pixie sticks. Needless to say, they were banned afterwards.

Okay canners, preservers, picklers, jammers....Let's hear it!

I get too lazy to can, so I just make peach butter and it lasts a few weeks in the fridge.

Take peaches, do not peel, just halve and seed.
Place in pot in one-two layers (if they don't fit, use bigger pot)
Add about a half inch of water, just so the peaches facing the burner do not burn.
This is also the time to think spices, cinnamon, cardamom, cloves, even chili powder (I tried it, it was pretty good). Add whole spices to your preference to the pot.
Simmer uncovered on low, stirring every 4-5 minutes, until peaches soften to a mushy consistency.
Don't worry about the water, it will evaporate.
Strain the peach mixture through a mesh sieve. Discard spices.
Turn the heat to medium-high, add the strained peach puree back to the pot.
Add sugar to taste (usually one part sugar to three parts peach puree).
Stir vigorously until quantity is reduced down to half.
Let cool in the refrigerator.
You now have peach butter.

How Do I Make It Safe?

It can never be a 100% but here are some tips you can use:

Keep it protected (preferably wrapped).
Ship according to the calendar.
Make sure that the container is not contaminated with other previous jams/jellies and is perfectly clean.


p.s. This post was sarcastic, just so you know, I've never canned anything acidic in my life.

What's going on with the Food Network?

I think FN should inspire home cooks to be better, and if not better, more innovative, and even if not that, different than their daily bread and butter cooking. Something like Ina, or even Giada (her recipe difficulty is lower than her top, but they usually turn out pretty good), or Alton, where you learn something new, and not have to watch an old woman grope other party guests in a drunken haze.

a menagerie of questions!

4. Equal parts tomatoes, cucumber, feta cheese, red onions. All cubes in roughly the same size, except the Onions if they are too pungent for your liking. You could add lettuce if you like (I usually don't).

For the dressing:
1 part lemon juice
2-4 parts olive oil
chopped oregano
Minced garlic
some yogurt if desired (1 part)
S&P

If you like, you can add more yogurt, lemon zest and garlic to the dressing and use as a marinade for the chicken.

Food souvenirs from India?

As well, I found the address for the best laddoos in India. coincidentally, I had the box at home. It's:

Banarasi Mistan Bhandar
128/4 D Block, Kidwai Nagar Main Rd.
(near hanuman mandir), Kanpur

Food souvenirs from India?

I spent my childhood there, and most spices or spice blends are cheaper here than they are in India for the same brand, but I live in Brampton, Canada where the population is predominantly South Asian so that might have something to do with it.

When you go to Jaipur, make sure you get the Dal Kachori. It's a deep fried flatbread stuffed with lentils. Wash that down with some sweet lassi. Rajashthani lassi usually has some sweets floating around in it making for a great dessert/drink in one.

When you go to Delhi, make sure to go to the Roopak spice store in Karol Bagh, because you will see just about every spice, spice mix, and spice blend in the Indian culinary universe there.

Be sure to pick up Amla Murabba, which is gooseberries preserved in syrup. They are usually available in most grocery shops, as well as the Roopak store.

Quanities for Breakfast

I would have more than 35 of bagels, coffee cake, tea, coffee, and OJ. As for cream cheese and granola, stick with 35 because people are not likely to have more than one serving of those items. Yogurt and salmon would probably do with 25-30 servings each.

I finally found mangosteens!

^
That was my old account, and firefox auto signed me in it by accident., My apologies

University student in need of help - living on my own!

I'm about to head to university (McGill, woohoo!) this fall, and I will be living on residence. I do have an apartment style rez, which means no meal plans. I'm pretty happy for this, because I do cook at home and this will be a good way to continue my love for food.

I'm going to be taking a toaster and slow cooker over there from home; the oven/stove and refrigerator are already there. I know I can do a lot of cost/time effective meals with the slow cooker, but I do need some recipes, beyond knowing how to cook dal and beans (which are about the only things I can cook in the slow cooker).

What do you serious eaters recommend for taking in terms of pots/pans and kitchenware? Keep in mind I will be sharing my apartment with one other person.

As well, I have another question for anyone living on res, sharing a roommate, or people who cook for themselves: how do you manage the grocery shopping, and the sharing (if any) of kitchen tools or pantry staples?

I don't want to be eating ramen noodles for 4 years, but I still want to be able to control my budget. As well, McGill University is about a 7 hour drive to my parents' place, so going back and forth is not an option.

Any insight would be greatly appreciated. Thanks!

Fairmont Bagel

So I went to Fairmont Bagel in Montreal during the summer, promptly bought a 15 pack for the freezer back home in Toronto. All the bagels were divinely delicious, and one particular variety was amazing. It had dill, salt, and garlic flakes. It was the only salted bagel variety in the pack. Does anyone know which one I'm talking about?

Does black chicken intrigue you or scare you?

I was at the local Asian supermarket and I saw some black chicken, which I had first seen on an episode of Top Chef a while back (the one with the geoduck as well).

After some wikipedia "research", I found out that the chicken is actually bred like that, and actually called "Silkie". I always used to think it was smoked in charcoal or something (say yes to benzopyrenes LOL), but it turns out the meat and bones are also a darker colour.

Word is still out if I want to get it, but the important thing is if the family likes it, because I usually have a good bit of input on the grocery shopping/meal planning for my age (senior in H.S.), and I do NOT want to lose that over a black chicken experiment went wrong.

Have any of you serious eaters seen/tasted black chicken? I have read it is used in soups, and it is the size of stewing hens so I'm guessing a similar prep would be in place. As well, what other meat/poultry/other animal is on your to try list? As well, which ones make you squeamish?

P.S. At least I don't have to catch it myself, I've heard a few stories of my dad trying to catch a rooster for dinner for the guests that were coming over for dinner in rural India 25 years ago.

I finally found mangosteens!

I finally saw mangosteens in person for the first time in my life and had to pick them up. $8 for about 7 mangosteens seemed like a pretty good deal to me, considering I'd read quite a bit about them in the blogosphere. The first mangosteen was rotten, sadly, but the two after were pure heaven. I still have four remaining, which seemed a bit hard and underripe. So serious eaters, do any of you have a particular tropical fruit you love?

Fiddleheads - what do I do with them?

I finally went and bought fiddleheads. They are in season in southern Ontario right now, but I have no idea what to do with them, so I only bought around a cup and a half. If they're good today, I'll definitely buy some tomorrow too. Any recipes would be greatly appreciated by the very entertaining and knowledgeable SE readers/crew!

Watching food shows for the chef, not the show.

I was having an interesting conversation with a female friend of mine (I'm male), and apparently, there's quite a few chefs that are admired for their looks (I heard the names of Anthony Bourdain and Tyler Florence). What about you, serious eats reader, do you ever watch a show just because the chef is drool-worthy?

Disclaimer: I've watched a few reruns of Everyday Italian, if you know what I mean, BUT the recipes are actually good.

Comment Notifications?

I'm pretty new to seriouseats, but I was wondering if there could be a way to notify you if someone commented after you, or responded to your comment (example: "@deepitbhatia"), something similar to facebook, where when you view your account, you can see if someone has responded to your comment.

High Maltose Corn Syrup?

I bought a box of General Mills Vanilla Bean Latte granola bars, for snacking on throughout the weak. To my surprise, it had high maltose corn syrup as the first ingredient. I know that maltose is a disaccharide with two glucoses, but how does this differ from high fructose corn syrup? Is it better or worse?

note: I'm posting from Ontario, and our laws don't specify labelling HFCS, it can say "glucose-fructose" and that's also an ingredient, although far near the bottom of the ingredients list.

Recipes needed for a fundraiser.

DECA in our school is doing a fundraiser, like every year, for the Herbie Fund, which gives life saving surgeries to children in third world countries. We sell food during lunch periods as part of the fund raiser. What recipes do you recommend for easy to prepare, delicious, relatively mess free foods that can appeal to a wide variety of teenagers? (over 2100).

Calling all athletes! Energy-boosting foods needed

I'm a high school student that happens to play football in the fall and rugby in the spring and summer. I just can't seem to find more than a handful of foods that can re-energize me and put me on track for the rest of the evening so I can work productively without feeling worn out.

Granola bars failed (too much sugar, I think).
Nuts work...but there's gotta be some more foods that keep me going, at least from 5:00-11:00 PM.

If there are any athletes, or if you have any sort of experience with energy-boosting, lower sugar foods, please, voice your expertise in the comments! What do you do?
(Sorry JEP, I borrowed the format of the topic title, I hope you don't mind).

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