Masochist itt.
I’m no vegimite fan but okra cooked right is really good. Not to mention let’s see some Canadian cuisine. Does it even exist? Jk @clovis8 I love you man.
Did you end up making that curry? How did it turn out for you?
No kink shaming.
I’m trying to think of a gross Canadian food. Hmmm. Kraft dinner with ketchup is pretty hideous and I think a Canadian thing.
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You Canadians gave the world Hawaiian Pizza. I happen to like it, but it’s definitely divisive.
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Really. I didn’t know that was Canadian.
Just googled it and confirmed. You learn something new everyday!
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I have actually been to Chatham Ontario. It’s not worth the trip.
Fried cod tongues.
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I’ve never seen that anywhere but maritimes.
Some people think that a Bloody Caesar is a disgusting idea for a drink, but I’ve bought the ingredients with plans to make it at some point. Canada gave us that.
Nobody calls it a bloody Caesar though. Just Caeser. I’m not a fan either. Clamato is weird for sure.
Specific to the maritime provinces: rappie pie.
They make it with chicken, or with cod, or with clams, or sometimes even beef I think. It’s basically grated potatoes with the liquid removed then mixed with whatever broth/meat of choice then cooked in the oven like a chicken pot pie.
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Made it Wednesday and ate it for three nights, it was delicious! Only thing I’m not sure about was finishing it with soy sauce, I thought it tasted a little brighter before I added that (it said you could tamari Instead but idk what that is). Full disclosure: I couldn’t find any tofu to keep it vegetarian so I added chicken for protein, mainly so my toddler would eat it. She loved it and even my dog liked the sauce!
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I made like 20 sourdough loaves since quarantine, finally feel like Im beginning to understand it.
Did several that looked like yours, underproofed. My starter wasnt active enough. If the yellow cast isn’t from the lighting and camera, it means too long an autolyse – from not enough yeast in the starter. Was the dough really slack and impossible to shape?
If you keep the starter at 85 to 90 for a week or so and feed it every day it’ll get better. It should rise to 3x volume in 6 or 8 hours, thats when you break some off for your levain.
Did this one today, delicious :
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#SimmerSaturday is officially cancelled; it’s too hot for that. Summer is the time for uncooked sauces like pasta alla checca with fresh tomato, basil, and mozzarella.
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The shops here are still out of bread floue so i ordered a 50 pound bag of high gluten flour. Huge improvement to all my breads and the starter as well.
Rye and/or organic WW I s good for starting the starter, but after that feed with bread flour imo.
Whole foods? Rye im still not comfortable with.
Canadian food is a mix. Diverse foreign food, some poor people food, some rural stodge. Clean water and a huge footprint gives us some good staples (syrup, pork, salmon, trout, some fruits and veggies, shellfish). I dunno - if I buy a jamaican patty on the subway at 1am I consider that Canadian food but there’s also housewives using a can of cream of mushroom soup in a third of their dishes.
Like I want to fight Clovis for talking bad about KD and/or heinz ketchup.