eBabble

Using All The Chicken

Posted by in Food

I had an event at church this past weekend where I had to provide the main dish for sixty people.  I was looking to do this as cheaply as possible while still supplying a great meal.  A local store where I like to get deals had chicken thighs, backs attached, for $0.69 a pound so I picked up twenty pounds. First step was to break the thighs down.  They were on sale and had backs attached so that meant two things: lots of skin and bone I didn’t want in…read more

Fish & Chips

Posted by in Food

I was wandering the supermarket with the family just before closing and came across a pile of tilapia and cod fillets on 50% discount as their best before date was the following day.  We bought a bunch and came home ready to make fish and chips. A really authentic British fish batter was required so after several web searches I cobbled this together: 1 Cup Flour 1 TSP Baking Powder 1 TSP Smoked Paprika 1/2 TSP Salt 1/2 Cup Milk 1/2 Cup Water Mix it together and it resembles glue…read more

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Smoke’s Poutinerie

Posted by in Food

I was in Toronto over the weekend and had a chance to try Smoke’s Poutinerie.  They only service poutine, that glorious French Canadian mix of fries, cheese curds and gravy.  Good things kept being said about the place so I knew a trip was in order.  There’s not much to the place: seating, simple decor and the counter. They feature a variety of toppings and gravies to go over your fries and cheese curds.  I decided to try the double pork: pulled pork, bacon and green peppercorn gravy.  It’s a…read more

Rendering Chicken Fat

Posted by in Food

Over the weekend I made a chicken dish with bone on thighs, backs attached.  It was $0.89 a pound so I purchased fifteen pieces.  After I tried to brown the first five pieces the skin fell apart so I removed the skin from the remaining ten pieces.  It was a decent pile of skin and I hate to waste anything so I decided to render the chicken skins to get chicken fat.  The process is simple: put the skins and trimmed fat in a pot on as low as it…read more

Roasts for Sandwiches

Posted by in Food

At our house I try and make everything myself, and that includes luncheon meat.  I prefer to roast large pieces of beef and pork with a heavily applied dry rub.  Cooking at 300F in the oven or the barbeque, even better the Big Green Egg, and you can expect about 20% weight loss after cooking.  So a five pound roast at $2 per pound becomes four pounds of sliced meat at $2.50 per pound; a whole lot better than the deli counter. Above is a pork loin with a dry…read more

Cheese Dreams

Posted by in Food

This is a carryover from my own childhood and always a favourite with my children: cheese dreams. Give any bun a thick swish of Cheez Whiz and add pieces of cooked bacon.  Put them under the broiler and you have a hot and tasty lunch or snack; I especially like the blackened bits.

My French Toast Recipe

Posted by in Food

I’ve waxed previously about my enjoyment of french toast but my recipe always seemed a little too simple: nothing to elevate it to wonderment.  Luckily that’s changed. I came across a recipe recently for pancakes that used brown sugar; I had to break it down and mix it into my dry ingredients by hand but it added a great dimension.  I liked the idea of orange juice in the mix but it made the final taste too acidy and not custardy enough.  Zesting a little lemon or orange into the…read more

Caseless Sausage

Posted by in Food

If you don’t have a sausage stuffer it may feel like you can’t make sausage, but that’s just not so.  I enjoy sausage patties for breakfast so I don’t need my sausage to be in a casing.  My solution is to prepare my sausage and then roll it in plastic wrap: the thickness is up to you.  Once rolled I tighten the ends and leave it in the fridge to set.  When I want some sausage patties for breakfast I slice off a few discs, remove the plastic wrap from…read more

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Cartoons teaching something useful

Posted by in Entertainment, Food

This morning my daughter was awake as I went downstairs to make breakfast: she’s an early riser,she loves Naruto and she is the only one in the house who sees me leave for work standing there playing with her Naruto costumes. I had the bacon going and the eggs on the counter ready to crack.  She asks me “Daddy, are those farm fresh eggs?  Did you get them at a farm?  Calliou’s friend gets his eggs from a farm”. Say what?  As it happens these were double yolk eggs I…read more

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