Feeding the Family

The Seed to Sausage Corporation.

2011-01-06T16:46:00.000-08:00

The "Seed to Sausage Corporation" - looks like that's going to be the name of Our new shop. We have the location picked out and now we're going to be jumping through all of the hoops so that we can get to what really matters, making good food. Our plan is to sell to specialty food stores and restaurants interested in selling locally farmed and produced foods. We will source the most ethically raised meats that we can find and then turn them into the tastiest cured meats we can. We have a few challenges to overcome over the next few months so I will be writing about making our dream a reality for any of you who are interested in following along!

In the meantime let this girls art blow you away! http://www.meatsections.com/

Chickens on T.V.

2010-10-15T17:15:00.001-07:00

This week I was interview for a new T.V. show called my Backyard. They were interested in our chickens. I guess its time for an update on project chicken. It turns out chickens are really easy to keep in your backyard. From my experience most of the problems people are talking about are not true at all. Three chickens don't smell, we have had no problems with rats as every thing is secure, they do make noise but less than crows and no more than other birds in the yard. On the other side if you let them run around your yard they will crap all over your deck, if there in the sun fly's will swarm around there poop. Answer is to keep them in an area that's all ways shaded. If they get into your garden they are not going to weed it for you, there going to eat every thing, then crap it out and attract fly's because your garden is in the sun. So in short, keep them in the shade. Don't let your neighbours have a clear line of sight to them, out of sight out of mind right. Keep water and feeders hung to keep out dirt and poop. Keep the caged part of the run covered to keep it dry in the rain, a dry run makes healthy chickens. And do not let them near your radishes! Chickens can fly and they will cross the road.

Our love for Prince Edward County continued

2010-07-29T18:55:00.000-07:00

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.

Wendy's Market

2010-07-28T06:06:00.001-07:00

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!

Buddha Dog

2010-07-27T19:21:00.000-07:00

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!

Wendys Mobile Market

2010-07-19T17:37:00.000-07:00

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!

Chorizo

2010-07-18T14:59:00.000-07:00

Chorizo, there looking good!

Got Garlic?

2010-07-18T14:44:00.000-07:00

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!

2010-07-17T16:41:00.000-07:00

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

2010-07-17T15:39:00.000-07:00

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.

10 minute meals

2010-07-15T17:43:00.000-07:00

Sardines, salt, fire. Just add salad.

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

2010-07-15T06:51:00.000-07:00

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

2010-07-15T06:46:00.000-07:00

Just some photos after a long days work.

charcutiere under pressure, Part #1

2010-07-15T06:36:00.001-07:00

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

2010-07-15T06:30:00.000-07:00

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!

2010-07-04T08:23:00.000-07:00

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.

2010-07-04T08:04:00.000-07:00

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

2010-07-04T07:45:00.000-07:00

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

Guanciale

2010-07-04T07:11:00.000-07:00

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

2010-07-04T06:45:00.000-07:00

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.

Cave man's microwave, who needs 'em

2010-04-19T12:11:00.000-07:00

Is it just me or is a BBQ just a really fancy place to make a fire. I was out the other day looking at a few. $499 can buy you some really nice looking stuff. But how does it cook? Is it really any better than that little chef mate for $140? What's that cheap one all about any way, flimsy parts, really ugly sitting next to that all stainless steal Napoleon TR485. But does one really cook better than the next, does money buy you food cooked well? I say no and so I stick with the McKenzie Grill master. My BBQ is a $4.00 clay pot and grill from my smoker. Yes that's right I can cook a roast of lamb to perfection with a flower pot and a stainless steal bowl. What if more people come over? Well I have a few more flower pots I can always fie up. I can grow my tomato's and cook with the same tool. Maybe its because I'm cheap, after all I would love to just turn a nob and have fire some days. Like a cave mans microwave. But like a cave man I keep my micro wave in the garage. I feel so much more pride in my food when I'm able to make something from the beginning, that includes the fire it was cooked on. In the end I think I will always prefer a good charcoal grilled stake on my poor mans cook pit to the $1000 gas griller. They sure do look nice though.

Hunting the Ramp

2010-04-19T11:22:00.000-07:00

Every blog out there is going to be witting about cooking and eating ramps within the next week. Not me, but I will tell you how to find them. Chances are you've steeped all over them the last time you went for a hike. Here's what I did.

Step #1 Talk to Wendy an Rick from Wendy's mobile market and buy a hand full, just to jog your memory of exactly what your looking for. They have Berkshire pork too, that's a plus if your pockets are deep.

Step #2 Pick out any trail in the Kingston area and go for a hike, chances are once you get out of the parking lot you'll find them. Just look slightly off the trail. They'll be in the same areas you'll find trillium's. They grow in small patches and you'll just see the soft green leaves hanging out over last years leaves. You'll want to take a bag and a knife as well.

Step #3 Plant a bunch in your back yard, roots attached, in a damp shady place just like the one you found them in.

That's my ramp hunting guide. You can check the other 7000 food blogs for what to do with them if you don't already know. Good luck

10 min. fresh Ramen

2010-04-17T15:27:00.000-07:00

Who doesn't like noodles and Asian flavours? Or any noodles for that matter! I have all ways liked ramen noodles but unfortunately, to many of us they are reminiscent of potato chip like noodles with salt packed broth. After I read the Momofuku cookbook I fell in love with this idea of fresh vegetables, noodles and a poached egg in a simple broth. What could be easier? Well nothings easy for me. I have this problem with authenticity, or I did. I have been looking for fresh alkaline noodles at every Asian market I have come across for 4 months now and haven't found anything. I wanted to make the same broth you might find at a great noodle bar. What a waste of time that was. I was tired of waiting for the right noodles so I just got great noodles and chopped up what ever I found in the fridge. I boiled some beef broth. Threw in some garlic and ginger, then threw in the noodles for 60 sec. then poached an egg. Put it all together and toss in some kimchee for good measure and you have unauthentic, totally local, fresh and great tasting ramen in about 13 min's! You can get some good fresh noodles from ether of the Asian markets on Princess as well as some good kimchee.

No more wasted wine

2010-04-14T17:59:00.000-07:00

All those years of wasted wine, that little bit left in the bottom of the bottle. I've all ways wanted to turn that wine into vinegar but never knew how. I mean I knew it really was just old wine but are you ready to let a wine bottle sit open for a few months and then toss your salad with it when it starts to smell ripe?

I had come to learn you need the "mother", a the bacterial jelly that fights off the bad stuff and facilitates the 2nd fomentation. Well finding the mother is hard and after I thought I had it turns out you don't need i any way. All you have to do stop by your local home brew wine store and pick up some brewers yeast! But that's for another post, this post is about wine with the mother.

I noticed on a bottle of unpasteurised organic cider vinegar a had around that is said it had the mother still in the bottle. I was sceptical as you can starve the mother over time if you don't feed it with fresh wine. Turns out I was right. I chopped open the bottle eger to find that precious blob, nothing. Some sediment and maybe, maybe a few strands of slime. So I sterilised a mason jar pored in some left over wine and added the 3 strands of slime with a bit of that vinegar. Covered the jar with cheese cloth and tightened the outer ring.

We'll see what happens in the next few weeks, I'll keep you updated. As for the future I'll be stopping by the wine store for some yeast.

My Three Daughters

2010-04-01T18:40:00.000-07:00

Gertrude, Henrietta and Jim are getting settled in. Wimbley, our dog instinctively knew what he had to do and now is the official protector of our chickens. So far things are looking good, they spent the day out in the sun pecking in the yard, popped out the first egg too. I'm hoping tomorrow we will have at least 2 more for breakfast.

Quick and Dirty Clay Oven Tutorial

2010-03-30T18:29:00.000-07:00

I thought I would post the clay oven I made last spring as a lead up to this years clay oven. This one was made from bricks I found around the neighbourhood, some that were given to me by a friend and clay I had dug up from a near by construction site.

This oven was meant to be a test oven, for the learning experience. The real one i want to start in the next few weeks. We're going to do it on limited budget that any one with a bit of space can afford.

Make the base: This base was meant to be temporary, made of 2X4's, ply wood and able to support over 1000lbs, If any one is interested in this one, it's yours come and get it.

Mix the clay: The clay was mixed with 3 parts sand. Just dump it all out on a tarp and start walking on it to mix it in.

Thermal base: Use some of the raw clay and make a slurry by adding some water. Then throw in some mulch, saw dust or wood chips. This is going to work as insulation. Use this to cover the base, about 2" thick.

Cooking surface: You can use normal bricks but they will crack at high heat. I used fire place bricks given to me by a friend, Matt (thanks again Matt). But any bricks with a smooth surface will do the job.

Making the form: Using builders sand make a dome in the center of the cooking surface. Remember that your going to want the sides to not curve in right away. You want about 3" of height before you start to curve. That way you will have the height needed to cook larger items. Cover the dome with wet news paper.

Making the dome: Take brick size clumps of clay and start to cover the sand form. You want it to be at least 5" thick. Once the dome is complete cut out your entrance. Make sure its wide enough to fit the pan your going to cook with or a pizza peal. Allow to dry for a few days then dig out the sand till you come to the newspaper. After this point anything you add is up to you, your done. Let dry for at least 2 weeks before you first fire it or its going to crack.

Bake fresh bread, leg of lamb, pizzas, the Sky's the limit. Make's for some great parties.

Project Backyard Chicken Day #1

2010-03-29T18:13:00.000-07:00

The coop is 3' X 3' with a 3' X 7' run underneath. Total cost looks to be just under $100 but we won't know til it's all done. I had origanally planned to build the coop out of all reused materials I was able to find on my runs and bikes to work but with limited time I was unable too. I also plan to replace the shingles with a living roof.

The plan is to get 3 laying hens this Wednesday for fresh eggs for my family and neighbours. Turns out taking care of chickens really doesn't sound like much work at all. Each chicken should lay 1 egg a day leaving me with more eggs than I'm going to be able to handle after a few weeks. I'm hoping this project is going to get my neighbours involved as well. If they can see how easy and fun having chickens can be maybe they might get their own.