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    Chef Michael’s Kitchen: Gluten Free Flour


    2012 - 09.12

    Finally an actual cooking show, probably the best one since Good Eats!  There’s several great things about the show, first off is Michael Smith who’s just awesome.  The second is that the show is about teaching techniques or frameworks in which you can channel your creativity and be successful.  In essence taking most of the risk out of experimentation and a lot of the fear too.

    In the second episode Cooking with allergies: Lasagna, Muffins & Cookies (which you can watch online) he does some gluten free stuff, but probably the most interesting thing is that he makes his own gluten free flour mix.

    Anyway, it’s only two episodes in, but we’re already hooked on Chef Michael’s Kitchen.

    Passion for Pork


    2012 - 06.11

    Seems like a bit of a strange site to me, and not somewhere that I would normally think to look for something potentially awesome.  Found this gem through a link associated with Hats Off Day.

    So what makes this website special?  Well it includes some recipes – which admittedly isn’t odd – that are from local restaurants – again not odd – in particular Memphis Blues.

    “Wait, what!?!?  Did you say Memphis Blues?  Home of the meat sweats?”

    “Yes, I did!”

    So here’s some links to some Memphis Blues recipes… of course if you try these because of the links, you have to at least save me some left overs…

    Just because I still can’t eat solid food doesn’t mean I can’t be thinking about it…

    Dr. Pepper Glaze


    2012 - 06.10

    One of the things that I’m realizing going through the recovery from the wisdom teeth removal is that I’m not a big fan of liquid or soft foods in general.  That and the fact that I have a note that recommends Slurpees and Milk Shakes while the June weather is totally not cooperating doesn’t help either.

    One of the things that I’m looking forward to trying once I’m back on solid foods is a Dr. Pepper Glaze that they shared on Facebook.  To be honest I’m not familiar with all the spices in the recipe.

    The actual biggest complaint that I have about the recipe though is that it’s presented as an image (probably necessary), but that the reference to it’s source is too small.  So here’s the actual source link: http://www.restlesschipotle.com/2011/03/dr-pepper-glaze-for-chicken-ham-or-pork/

    And to be honest the little story that goes along with the recipe makes it much more interesting.

    Anyone else want to give it a try?

    Busy Day


    2012 - 03.09

    We both had quite the full day today.  I met Karin after school and we did some organizing of her classroom so that it’ll be more pleasant to come back to after spring break!  Karin did most of the work, but I got most of the checkmarks (maintaining the to do list has it’s advantages).  We dealt with a lot of stuff, and I think that she’s going to be really happy when she walks in on that Monday morning 17 days from now.  I think we dealt with 5 boxes and two aquariums.

    We took a break and had dinner at Red Robin, dinner was nice although they seemed a little understaffed.

    We then made a quick trip over to Ikea to see if we could pick up some extra shelf pins for the Ivar shelves that Karin has in her classroom.  They didn’t have any in the spare parts vending machine, so we looked around a bit then took a number to ask if they had any extra ones that we could buy.  They gave us the 20 pins that we needed no charge.  So that was nice.  Thanks to the nice lady at the returns/exchanges desk.

    Back to the school to finish putting the shelves together and deal with a few more things.  Then finally heading home.

    Oh, also finished the first phase of the eSub System for Abandoned Towers (subject to Karin’s final acceptance testing) which allows for contest submissions.

    Crispy Mashed Potatoes


    2012 - 02.09

    One of Karin’s favourite food items is: Crispy Mashed Potatoes from Joey’s.  Last Thursday we went to Joey’s with Jennifer and Karin mixed it up a little bit.  Instead of ordering something that allowed her to get crispy mashed potatoes with her meal she instead ordered something else and got a side order of the Crispy Mashed Potatoes which when ordered separately like that end up getting fancied up with sour cream, cheese, bacon and green onions.

    Well, I don’t think that I’m going to make them for her, or order them from Zanzibar but I did seek out some similar recipes on the internet which she can try herself (because she’s an awesome cooker-person).

    Keeping with the Food Theme: Nandos


    2012 - 02.04

    So the one thing that we’ve had recently which I haven’t mentioned in the recent plethora of food related posts was something that Karin got for Christmas: Nando’s Sweet Apricot Peri Peri Sauce.  Strangely not listed on the Nando’s website (which although cute and amusing is ridiculously difficult to use).  Regardless it combined two things: Karin’s love for apricots and her love of Nando’s and incorporated it into “favourite dinner” (a.k.a. dinner that someone else makes for her).

    Anyway, there’s no instructions on the bottle, so went to the website to see what the recommended usage of the sauce was (which of course is how I know it wasn’t listed on the site).  Basic instructions are brown chicken pieces then add sauce and cook for another 10-12 minutes.  So that’s what we did, and had that accompanied with oregano garlic oven fries, and that might have been it.

    The heat of the sause was rated as a “medium” and we learned that medium was not too hot for us.  So we definitely learned something.  We’ll probably try some of their other sauces before we go back to this one, as we didn’t notice a strong apricot flavour.

    Eating Well


    2012 - 02.03

    We’ve been eating well the last little while, not that we are normally starving or anything (although if your sample was the 15 minutes after Karin has gotten home from work you wouldn’t believe it).  In addition to the ribs from Monday, and the prime rib at Robbie Burns’ Dinner, last Friday before the laser light show at the Planetarium we had Jen over for dinner.

    We had over roasted chicken breasts which had been brined and then finished them off with those House of Q sauces.  We had maple carrots, sprouted brown rice, turkey stove top stuffing (no MSG) and nibblet corn.  It was pretty delicious, I know you’re sorry you missed it ;-)  [it’s ok, you weren’t invited, it’s not your fault]

    Teriyaki Salmon at The Keg


    2012 - 02.02

    The Keg has been sort of our special family restaurant for really as long as I can remember, and although we’ve gone to other restaurants as a family over the years, none of the others quite measures up.  I think part of that is probably because we didn’t go to the Keg often, but when we did it was usually for a special occassion: birthday, anniversary, graduation, and those types of things.

    Although my usual order these days is “Teriyaki Classic medium rare, works on the baked potatoe, with a ceasar salad to start and a pepsi”, and you can literally quote me on that.  I even had to refine it over the years, one of the servers through me one time because I didn’t include the salad part, and although the classics (at that time) came with ceasar salad by default, I guess enough people would substitute a garden or spinach salad that they felt the need to ask.  It was totally unexpected, but I adjusted.

    Regardless, when I was growing up steak wasn’t my go to choice at the Keg, which seems strange to me now, but then again back in those days they had a salad bar too…  My go to would have sounded like this: “Teriyaki Salmon with fries and a darth vader“, but I wasn’s so sauve in those days as to order it like that.

    Anyway, the Keg has a “Winter Grill” menu at the moment and Teriyaki Salmon is on it.  I think it’s probably changed from the one I remember, but that’s not going to stop me from having it.  Here’s the current description (which probably would not have appealed the the younger me): “Grilled and lightly basted with a sweet Teriyaki glaze.  Served with a pineapple cilantro salsa.”.  Another item which is interesting, but not appealing (to me anyway) is Onion Rings… there may need to be some strategic seating plan implemented at the next Keg visit to avoid the onion…

    P.S.  There’s a Keg contest at the moment where you can win dinner at The Keg for a year, it’s actually $2,400 in gift cards ($200/month) but still, if you enter (and win) you owe me dinner!  http://thekegcontest.com/

    Ribs


    2012 - 02.01

    Made ribs on Monday following the recipe from the blog: Delish for Juicy Tender Oven Roasted Barbecue Baby Back Ribs.

    They turned out well.  I wouldn’t say that they are the best ribs ever or anything like that, but they are simple and not incredibly time consuming either (takes a similar amount of time as a frozen lasagne), and everything is done in the oven.

    I received some House of Q sauces for my birthday specifically the Apple Butter BBQ Sauce and the Slow Smoke Gold Sauce and Slather.  So given that I got two racks of ribs from Costco we did one each.  We liked them both, but I think for ribs we prefer the Apple Butter.  I think I’d use the Slather more for pulled pork, or something that I was putting multiple sauces on.

    Overall it was very satisfying (rounded out the menu with garlic mashed potatoes, maple carrots and Karin’s mushroom and zucchini).

    Busy Weekend


    2012 - 01.31

    Between getting Abandoned Towers ready to launch, Robbie Burns Night for the Dowco Triumph Street Pipe Band (my brother’s band) and the Led Zepplin/Pink Floyd laser show at the Planetarium, we had a crazy busy weekend.  I even managed to get some blog posts cranked out over at Abandoned Towers and on Random Synapses. :)

    I did not, however, manage to get much of my own fiction writing done.  Soon, my pretties.  Once we have the AT site finished, I’ll have a lot more time to get on that. (stop laughing…let me have my delusions.)