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jaymor8 · ‎10-16-2003

I thought about this yesterday when I was looking for Lisa. I was getting impatient wondering if anyone had seen her. I didn't want to post in another thread because it may have been mised, so I had to email her instead. (Which was no problem by the way)

Then I thought...maybe we could have a thread where we could come and ask about someone or just to say something that just doesn't pertain to anything in particular. It's always a bit weird going 'off subject' in someone else's thread.

So, this thread will be for EVERYone and it could be about ANYthing. You don't ever have to use it, but if you need to, great. Doesn't mean you can't make your own thread, it just mimics the ski chalet after a day of skiing. Say what you want - ask what you want - show your pictures - comment on the dot com threads (yuk yuk) A veritable freebie. I hope it will be useful but if it's not - then...$screw you guys - I'm going home! 🙂

Jackie...

shoplineca · ‎11-21-2004

Jackie
The only ones NOT using the Cdn Board are the Pinks.

Malcolm

jaymor8 · ‎11-22-2004

That's because they are incapapble of navigating their way here.

Why do you say that, Malcolm? Have they been needed of recent??

Jackie...

zarzuella · ‎11-22-2004

Yup, Malcolm's been getting out of line again ....:)

shoplineca · ‎11-22-2004

Pinks Kneaded? YES!
Pinks Needled? YES!
Certainly not Needed though!!

I dont know about gettng out of line, perhaps out of wine, yes, some nice whites to restock my wine refrigerator would be called for.

Malcolm

jaymor8 · ‎11-22-2004

I just bought some new Pinwheel Crystal champagne flutes and claret glasses yesterday. So, I think I can handle whatever your wine fridge can offer 🙂

Next week we're going for Brandy snifters 🙂

Jackie...

jaymor8 · ‎11-22-2004

Oh....I forgot to mention....I don't drink. But, I am not oppoesed to sipping on a glass of wine once a year 🙂

Jackie...

jaymor8 · ‎11-22-2004

Sorry bout the typo above....remove that nefarious E!

J...

shoplineca · ‎11-22-2004

Having recently moved as you know Jackie, I unpacked our crystal to put into our buffet and there is barely enough room for a needle to fit in for all the crytal glassware that we have from high balls to low balls to champagne flutes to martini glasses.

I also had purchased an antique buffet hutch about 4 years ago and removed the shelves and built new ones with long wooden pieces running from the back to the front on each shelf to hold my red wines. I then removed the 2-doors on the bottom part of the cabinet and installed a wine refrigerator. There is enough room to store about 45 bottles of red, 17 white in the fridge and a dozen bottles of brandies and liquores along with my bar paraphenalia, crystal wine decanter and a log to record our favorite wines.

Its more of a conversation piece than anything else as I seldom drink except when we have company over. Just the same its always nice to have a selection of fine wines ready for any ocassion should people pop in without having to run off to the liquor store at the last minute.

Its also nice to have some choice of fine vintages should guests (in-laws) bring their bottles of Red Devil or their home-made brew.

I just went to Ottawa's Wine and Food Show a couple of weeks ago, what a blast to be able to sample so many great wines without having to buy a full bottle to see which ones are most enjoyable. Spend $1.50 to $4 for a glass instead of $12 to $60 per bottle to see if it suits your palate.

I still say that despite the history behind European wines and the years of their placing first for their wines, I tend to find some of the nicest amongst our Ontario VQAs which have recently been placing first, second and third in International competitions.

Malcolm

jaymor8 · ‎11-22-2004

Sounds like a nice piece of furniture, Malcolm. I usually roll out a bottle of grocery store wine when people drop by unexpectedly (jk)

I always have at least 2 good reds and 2 good whites at any any given moment but I have found that lately I got caught twice having to use a good bottle of red to cook with, because I didn't have something simple. When I make a red wine sauce for filet mignon, it takes a whole bottle of red wine and a whole box of beef stock, which when all is said and done renders you 1 cup of the deepest, richest bordeaux sauce you have ever tasted. Takes 2.5 hours to make but it's almost orgasmic to eat.

I just resent having to use a "Chateauneuf du Pape" or something of that genre to do that....when I could use just a decent bottle of $15 Bordeaux. Oh well....it's worth it the extra expense I suppose!!!

Jackie...

shoplineca · ‎11-22-2004

Jackie
You should try using that rich sauce with some wild game such as boar or venison, I bet it would be heaven on earth.

We have a wild game ranch just east of Ottawa called Bearbrook Farms (its also a B&B) where every second Sunday they have a Sunday Buffet Brunch for $19.95 per person. All the meats come from their ranch and include Buffalo, Emu, Venison, Elk, Boar and about 5 or 6 other delicacies. While they also serve salads, it is a real meat lover's paradise.

Needless to say, after brunch you go into their butchery and purchase some of the game (fresh or frozen) for special evenings at home.

My mouth is watering just thinking about it and all I am cooking for dinner tonight are chicken wings, hash browns and corn. (Boring but quick)

Malcolm

muminlaw · ‎11-22-2004

Malcolm, you're one up on us - all I'm cooking is chili (although I am baking a fresh loaf of bread to go with it).

On another note, were you serious about keeping your red wine in the refrigerator? I've always been under the impression that only while wine is to be chilled - red should be room temperature.

Jackie, that sauce sounds heavenly and I'll bet it was twice as good as usual using a better quality wine! You wouldn't care to post the recipe, would you?

Glenda

Glenda

shoplineca · ‎11-22-2004

Glenda
No, the red wine sits on home-made racks in my wine cabinet at room temerature while all my white wines are refrigerated in a wine refrigerator built into that same cabinet.

I love chili. Having lived in the deep south for several years I really miss the chili cook-offs where you would purchase tickets at $0.50 each and sample chili from 60 or 75 restaraunts and associations competing for the best chili in town.

Nothing like chili, ribs, chicken and chitlins with a side of greens on a cold winter night. Now thats gourmet Southern Style! (Dont forget the peach cobbler for dessert)

Malcolm

muminlaw · ‎11-22-2004

(Dont forget the peach cobbler for dessert)

Yeah, right! Thank heavens, that's not on Atkins - not even Atkins maintenance! Actually, Monday is my after-auction-invoicing-recording payments-packing for shipping day. Chili is an easy, start early and leave it to simmer for awhile style dinner and, of course, the bread machine looks after the fresh bread. I really love modern appliances and gadgets!

And what, exactly, are chitlins - I've never known.

Glenda

Glenda

shoplineca · ‎11-22-2004

Them thars the parts that theyes eatin on Fear Factor. You know them thar parts from chickins that even the Chinese dont have in their Dim Sums.

But Glenda, in the South everthing is deep fried so what you dont know wont hurt you (It might kill you, but it wont hurt you).

There is a chain of Southern restaurants known as the Black Eyed Pea and they even serve deep fried corn on the cob.

Sweeeeeeeet. Biy them cobs sure were gud eatin.

Malcolm
(alias Red Butler)

muminlaw · ‎11-22-2004

Hmmmmmmmmmmmmmmmmmm ............. I don't think I like chitlins, thanks anyway!! I'm not big on stuff the Chinese reject!

I think I'll stick with learning a bit of "first nations" cookery from my neighbours - I just might not have the stomach for southern. My chili is definitely not hot enough for "died-in-the-wool" chili lovers -- it's warm enough for DH & me (he's Belgian ancestry and I'm Norwegian [can you spell lutefisk???] ) -- nothing very "hot" there!!!!

Oh well, we're all agreed that good food is GOOD FOOD!!!! and recipes seems like another good use of this thread,

Glenda

Glenda

shoplineca · ‎11-23-2004

Glenda
I never liked deep fried, nor chitlins nor collared greens.

I do like my chili hot though (just like my women) and I miss Southern BBQ which is alot different than BBQ like we do it here. In the South it is a long process that starts with smoking the meats.

I can tell you one thing, the day you try a turkey slow smoked (18-24 hours) Southern style is the day you will throw out your oven. You can cut the turkey with a spoon, the meat is all a pink colour and demands that someone comes up with a new name to describe 'tender'.

The other difference is we often plaster our food while BBQing with sauces whereas they simply smoke and then BBQ the food as is and then add your choice of sauce, if you wish. The smoking tenderizes the meats and adds a flavour that cant be duplicated by any sauce and changes with the variety of woods used for smoking.

Isnt that what the 'first nations' do as well?

Malcolm

muminlaw · ‎11-23-2004

<< Isnt that what the 'first nations' do as well? >>

Pretty much I think although I'm not too sure about the long, slow cooking unless they're preserving. Actually, minus the slow-smoking, I don't add any sauces when I'm barbecuing - they're on the side if wanted. Usually we find that the flavor of the food doesn't need all that much enhancing!

I've done a small turkey on the spit -- took about 5 hours (not quite as slow as you're talking about) and was absolutely delicious and beautifully moist. No sauces needed!

Mmmmm! I'm getting hungry just thinking about it and it's not quite dinner-time here on the west coast!

Glenda

Glenda

shoplineca · ‎11-23-2004

Big hearty plates of home-made spaghetti tonight courtesy of Chef Malcolm. A weekly tradition that my family loves and cant go a week without having.

Nothing too special although I vary the ingredients from week to week just to make it interesting.

Malcolm