Thursday, July 29, 2010

Our love for Prince Edward County continued


If we ever open our own charcuterie shop in Kingston I'm hoping its going to have the same sort of look that the Tall Poppy Cafe has. We loved every thing about the place, especially the art on the walls, the cinnamon buns and the eclectic chairs and tables. How does such a small area have some of the best places to hang out. The Tall Poppy inspires me to move down the street so I can hang out there every day. They even have a toy corner for Sawyer to play. Thanks for the hospitality Tall Poppy People.

I stole this photo from the Tall Poppy blog, I hope no one minds.

Wednesday, July 28, 2010

Wendy's Market


Wendy's market was a success and quite the learning experience too. Overall I think people liked what we had to offer and best of all, we were able to meet some new friends. Nancy George of Old Farm Fine Foods was there, Tony Romero and of course Oliver Haan from Haanover View Farms along with many others that we will look forward to seeing again. We can not wait to attend the next event!

Tuesday, July 27, 2010

Buddha Dog


To me a hotdog is not just a hotdog - It's something special. My childhood was filled with Montreal steamies. My father is known for eating 20 hotdogs in one sitting. I have been eating hotdogs since I was about 5, maybe younger... Hotdogs are in my blood. I travel to Montreal just to eat hotdogs, but I will never call just any tube of meat on a bun a hotdog. So when I heard about Buddha Dog I had to go. My wife read that Readers Digest and some Toronto Magazine said they were the best hotdogs in Canada my first thought was "what do they know about hotdogs??". Turns out I was right, they weren't the best hotdogs in Canada. Any one who clams anything to be "the best" is full of it, but they were great hot dogs nonetheless. The concept is what made the place so great - Simple, good, local food. You get a dog on a bun and pick a spicy, mild or sweet sauce and a one of a few cheeses. The dogs were the perfect size and had a bun to match. I loved the place so much I almost bought a t-shirt. I would have walked around everywhere with it. Buddha Dog!

Monday, July 19, 2010

Wendys Mobile Market


This weekend you will find us, along with Greg from Smokey Joe's Deli at Wendy's Country Market in Morton. That's the same Wendy as Wendy's Mobile Market. They're having a big party and corn roast. There are going to be local chefs dishing out food, live music, fresh produce to pick up and best of all, we're going to be there with a huge charcuterie platter! Maybe too big - I have to think about what to leave out. Maybe 4 different salamis, smoked duck breast, duck prosciutto, pickled carrots, onions, scapes, and some enhanced watermelon. There will also be some pastrami beef tongue and maybe a pate and some crackling. Most will be for sale as well if you want to bring some home. All the proceeds from our sales will go directly to our anniversary fund as it happens to fall on the same day as the market. If you mention to us that you read the blog we will give you a discount and a kiss. Hope to see you there - SUNDAY, JULY 25TH!

Sunday, July 18, 2010

Chorizo

Chorizo, there looking good!

Got Garlic?

How do you crush hundreds of garlic cloves? Grind them, pack in a mason jar and cover with oil. Garlic for a long time to come!


Saturday, July 17, 2010

I'm all for vegetarians, really we eat meat less and less. But were really on the side of sustainable farming that includes animals. But the subject is not open for debate here. I just pass along the information. So I thought I would share this with you. Some how I don't think Pamela still looks like AAA. Makes me wonder what else PETA is lying to us about. The add was baned in Canada because it was deemed sexist. With all the crap shes put in her body I think I'll take the hot dog instead.

The greenmarket one farmers story rick bishop

I want to see some video like this but in Kingston. From chefs and cooks around the city showing us how to cook and the farmers with where the food comes from and who they are. Stay tuned for more video like this one, only local.

Thursday, July 15, 2010

10 minute meals

Sardines, salt, fire. Just add salad.

Charcutiere under pressure, Part #2 progression and getting things perfect


I hated stuffing large diameter casings, I always got air bubbles and when I cooked them I would always have fat separate from the protein. Not anymore, I now stuff the casing by hand and put it under vacuum half way through. I get a perfect product every time, no air and they cook beautifully. I put all my meat after it's been mixed into the vacuum packer before stuffing as well to get any extra air out. In the photo I have a massive unsmoked hunters sausage.

Salimi Day

Just some photos after a long days work.


charcutiere under pressure, Part #1


I have been making so much pastrami lately that I have run out of fridge space for it. I've also getting sick of making huge pots of brine all the time. So I've been doing some experiments with the chamber vacuum. The idea that under the pressure of a vacuum I can cure a piece of meat in half the time, half the space, a fraction of the brine and no pumping needed. If any one has any experience with this sort of thing please give me some tips!

Coppa

Coppa, with the weather being so hot lately almost every thing I had cured in the last month has gone in the trash. This was no exception, what a disappointment. Doesn't that look beautiful!

Sunday, July 4, 2010


Another big salumi day coming up tomorrow. On the list for dry cured is Spanish Chorizo and Sopperssata. For the smoked I'm going to do Jagerwurst, Spicy Chipotle Sausage and a Kielbasa style one. In the mean time here's a photo of a few of my last two. Garlic scape with white wine and Jagerwurst.
Two things we take seriously in this family, Food and the outdoors. This is what happens at our home when they mix. That's a 4 burner Garland stove with griddle and oven. It looks a bit messy but I'm working on it when I have the time. Mean while that griddle does bacon, eggs and pancakes all at the same time. With the chickens back there breakfast cant get any fresher! If you want to come over for brunch let me know!

Ravioli

Egg yolks in your ravioli, just passing along the idea.

Guanciale


Guanciale is the cured, unsmoked cheek of the pig. The flavour has a mild tang with a great porkyness. These heads came from the ethically raised pigs at Hanover Farms. Traditionally used in the dish spaghetti alla carbonara, I like to cut large squares out of the guanciale and fry it up. The outside becomes crisp while the inside, a molten tasty fat. Cooks Illustrated has a great recipe for this dish.

Now that you know about this tasty stuff you can make it in your own home. Chances are that you'll never find a place to buy it. You can get Pig Heads or cheeks in Kingston at The Pig and Olive or at Quins Meats. There is allot of information out there on the net and if you have any questions on how to make it send me a message.


Sawyer

The birth of our son Sawyer has kept us busy so we have a back log of posts for you. First starting with a photo of our new son, Sawyer Nixon McKenzie! His first beer at the Black Tomato in Ottawa on Canada day.