I am an amateur chef who loves to cook.
@teachertalk oops I forgot to mention that. I always have wine when I cook. Especially if I am doing Italian. Now if I am cooking wings or fries I usually give up the wine for a good cold beer.
My brother in law brings this tomato pie from Montreal that is delicious. The dough is a little thicker though I think. He always brings a super large square of it when he visits. Goes great with a cold beer.
@teachertalk You do of course realize it is always noon hour somewhere in the world. I always have a couple of drinks with dinner. Usually a Caesar before dinner and a glass of wine (and sometimes two) with dinner. Also every Thursday night after work we go to a local pub for a beer or two. We have been doing this for so long we don't even have to order any more. They just bring us our drinks.
Making my own pasta for the first time this weekend.
I love my burgers medium rare but I would never order one this way in a restaurant. When I am in control of the beef and sanitary environment no problem. I just don't trust too many restaurants. I would have to know the chef and the cooks and have been in the kitchen before ever taking a chance on a medium rare burger.
My lobster rolls.
I just started making my own pasta. Bought a machine a month ago and will probably never go back to store bought stuff. Fresh pasta is so much better.
Well I am not sure if this qualifies as a snack but sometimes, mostly in the summer I cut up a russet potato and make a plate of fries, fried up in duck fat. Takes about 10 minutes to prepare. Goes great with an ice cold beer.
You obviously are quite new to SE. It takes a brave soul to self-promote this way on this site. That being said, I popped over to your page and liked it.
Well we had about 2 inches of snow here today. No sitting outside anytime soon. But I much prefer eating outside.
Pav I don't use Twitter much but I have promoted SE on Facebook, on my blog and on my website. I know what you mean though. I have submitted quite a few photos to Photograzing. I am not a professional photographer but some of the photos were pretty good. I have had some posted, but I have pretty well given up on submitting.
Here is a recipe that makes a batch at a time. I realize it is unconventional but don't knock it till you try it.
Add to a blender the following ingredients: 1 1/2 cups tequila 1/2cup Triple Sec, 1/3 bottle of Stella (or other suitable beer), 1 can frozen lemonade, healthy squirt of Real Lemon, healthy squirt of Real Lime, lots of ice to fill up blender, 1 tablespoon of Redpath Fruit Sugar. Blend well, and pour into a lime-rimmed salted margarita cocktail glass. Wonderful.
Well this is as simple as it gets. Marinate your steak in olive oil over night. Bring it to room temperature and grill on a charcoal grill. Use seasoned salt.
Russet potatoes hand cut fried up in duck fat.
Ah many of us have been to Ethiopia. Not sure what places to recommend. Let me check my notes and I will get back to you.
You want something classy. Fry up some fries in duck fat. Amazing taste. Duck fat fries.
Good God!!!! Shoot me now.
Actually based on today 5 responses would be stellar.
hmmm very interesting to see the few number of posts on your question. SE is definitely not looking at the Canadian market. Gee maybe time to start a similar site on the Canadian side.
@TC Pretty decent post on a pretty decent blog. Seriously if someone said the food I cooked was decent I would be insulted. I suppose that is why I don't eat out much. Most food out there is decent. I want great. After all that is why I am the Arrogant Chef.
Great steak: Al's Steak House http://www.alssteakhouse.ca/. Le Cordon Bleu Bistro on Laurier Street somewhat pricey but very good. http://signaturesrestaurant.com/ Also there are a lot of nice places to eat on The Market which is close to downtown in particular The Blue Cactus and Luxe. Have fun.
Sauteed mushrooms, onions, and zucchini sprinkled with a little celery salt. Looks nice and is very tasty.
If you want to try something that is not Asian, try a vegetable stir fry, fried in duck fat. I usually use about 3 tablespoons.
Hey Congrats. Unfortunately since I am Canadian I have no chance at any of these wonderful contests :( Must have something to do with free trade:)
I have noticed some people complaining about posts that people post about where they should find places to eat in various locations....? Well here is one for you. Where to eat in Nanuvet. You can check out his link http://www.nunavuttourism.com/
On Mother's Day do you cook or eat out. I always prepare my wife something special for dinner. How about you?
When I first joined SE a long time back there were topics that had 60, 70 responses. My own topic about my father's secret pie crust recipe had over a 100 responses. Now it seems there is very little interest. A good topic gets 20-30 responses at most. Most of the time 10-15 responses at most. Time they are a changin'.
Even something as simple as a grilled cheese sandwhich can be taken to the next level. Tuppercooks recipe for a grilled cheese sandwich is truly gourmet. Do you have a recipe that takes a simple everyday meal to another level? Post it! Thanks TC just finished enjoying a great sandwich with fries.
Made homemade fries last night in rendered duck fat. First try at this and they were outstanding. Anyone else out there making fries in duck fat? Also I hear it is great for making vegetable stir fries. Has anyone tried that? Next step is to make poutine this way. I just won't tell my doctor about that one!
Super Bowl time=Wing time. Post your best wing recipe
Someone gives you a bottle of wine as a gift. They say, "This is a wine we really enjoyed. Hope you enjoy it too. Let us know what you think." You try it and think it is not good at all. What do you say? "Yes that was really good! Loved it." Or are you honest and tell them that it was not really to your taste. (Aside: I lied and now I get this terrible wine as a gift on many occasions. They even told other friends of mine that it is one of my favourites so the lie lives on.) Your thoughts please.
So the Christmas cooking has begun. I made meat pies (tortiere) this weekend and will be making some next weekend. This recipe is from Antigonish Nova Scotia where my father was born. It isn't traditional but is is damn good. The crust is wonderful. Now for you regulars you may remember my post about whether I should make this secret crust recipe public. Well I am going to post it on Christmas day as my gift to all of you SE'rs. I am even going to include a video to show you exactly how it is made. For now though here is the meat filling recipe.
OK let's see how many Canadian SE'ers there are out there. What do you have cooking for the Grey Cup. (That is the Canadian Football Championship). I am making perch rolls. Of course only perch caught on the Canadian side of the St. Lawrence river. I might even cook up some of my famous wings as an appetizer earlier in the day. Of course all will be served with Canadian beer. Real beer.
I have been a member of SE for sometime now and I find it very interesting to see how the site is evolving. I posted frequently in "Talk" but many of the regulars who posted seem to have disappeared. Many just don't post as regularly. And well many of the topics just don't seem to have....actually not quite sure what has changed. I still check talk every morning to see what is going on and always check photograzing looking for new interesting recipes. All I know is I am posting much less frequently. Not sure why. Anyone else feel this way?
Ok SE'ers weigh in on this one. I am having an argument about cooking wings. Being "thearrogantchef" I say the only way to go is deep fried. I don't want broiled, baked, BBQ'd or OMG slow cooked. Some say that deep fried is not healthy. Wings were never meant to be healthy!!! I have never seen wings in the health food section of any store. My doctor has never told me to go ahead and eat wings as long as I make them the "healthy way". Wings are meant to be dredged in a mixture of flour, paprika, and cayenne pepper and then deep fried until they are golden brown. They are little nuggets of heaven. Just add your favourite sauce (and I have a pretty darn good recipe for that too) and wash down with a couple of ice cold Canadian beers! Now that's a wing!!!
I just got some fresh lobster from New Brunswick. I am going to be making lobster rolls. There seems to be 100+ different ideas on what constitutes an authentic lobster roll. Are the buns toasted? Do you include celery? Do you line the bun with lettuce? Are there any special other ingredients that some of you use? I even have a recipe that includes chopped fresh fennel. What are your thoughts?
I am taking my first trip to Vancouver. Any recommendations for any of the above would be great. Of course we will be trying out a few high end restaurants I hope. So suggestions for those would also be appreciated.
Made a clam pizza tonight after seeing some recipes on SE. I am sorry but sea food does not belong on pizza. Seafood in pasta yes on pizza no!. What do you think?
I made pulled pork a couple of weeks ago and the pork turned out great but I was not quite happy with my sauce. Any of you SE folks have a good or even great recipe for the sauce?
So SE'ers weigh in on this one. How do you cook your dogs. Do you steam 'em, boil 'em, microwave 'em, fry 'em or BBQ 'em? What kind of "stuff" do you put on them? Do you warm the buns or toast them? Let me know. Part of my summer cooking quest.
(Oh and for the 'em's been reading too many of Saucy Johnny's posts. HA!)
I posted a while back and asked whether I should by a propane or charcoal BBQ. The overwhelming opinion was charcoal. Bought one last week. What a difference!!! Could be just my imagination but the steaks and burgers I have made are much tastier and more evenly cooked. Thanks to all of you who suggested this. (Also the best part...a fraction of the cost of a propane BBQ.) This weekend first attempt at pizza on the charcoal BBQ.
Every summer I go on a quest to perfect some recipe or other. For example last year was BBQ ribs. I have have done this for wings, BBQ pizza, homemade french fries, lobster rolls, stuffed mushrooms, stuffed burgers etc. Any good suggestions for what I should tackle this summer?
Well for all of you that follow these posts I am sure you know I am having St.Lawrence River Perch Rolls with poutine. My absolute favourite. I will also sample some beer from around the world that my son bought me. Beautiful day here.
The weather here has been absolutely horrible. Rain, rain, rain and more rain. Have you got a go to recipe for this type of crappy weather. One of those "hell the weather may be crappy but wow this food is good" type of recipes. Post it and I will cook it.
Although it has been a cold spring here in Canada, this is the may long weekend, usually the planting weekend. I think I will wait another week or so. I have a small backyard garden. What will you be planting in your garden this year?
There are certain things that I only cook at certain times of the year. For example spaghetti only made between November and April. Spaghetti in my book is cold weather food. Tortiere only ever made at Christmas and rabbit definitely a winter meal. Lobster rolls definitely late Spring and Summer only. Of course some foods transcend the seasons. Pizza, perch rolls, chicken wings, poutine, clubs, always good any time. Do you have food you only cook at certain times of the year?
About 35 years ago my father passed on to me his secret recipe for making pie crust. He did so after I convinced him that if he passed away (which he did a year later) the recipe would never be enjoyed by anyone else. He spent a weekend teaching me the ins and outs of making his pie crust but told me that this was a family recipe and was not to be given out even to my brothers and their wives. Last year I showed my son how to make the pie crust for exactly the same reason I had my father show me how to make it. I don't think however he will ever actually make it since he really is not into baking and neither is his wife. Should I share this recipe online or just let it remain a secret.
I have a great nacho recipe that has a great taste but the one thing I am having difficulty with is having the nachos keep their crunch under the toppings. I had a little more success this time putting them under the broiler but the chips were still a little on the soggy side. Any suggestions or am I fighting a losing battle?
I tend to eat fairly healthy food all week long but I consider Friday to be cheat night, a night for taking out the deep fryer and cooking up some deep fried wings, onions rings, zucchini sticks and sometimes even some cheese sticks. Do you have a cheat night and what do you cook up?
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Give me a break SPAM! I was responding to a complaint on the facebook page about people who ask where they should eat. For example, can you tell me where to eat in Nigeria?There sure are numerous posts on that topic. I just thought it would be a challenge first to see if you knew where Nanuvet was (about 1500 miles from Ottawa, Canada)and secondly if you could tell me where I should eat if I visit this remote northern territory.You do know where Ottawa is don't you? @boobird glad to see that someone on here remembers me.