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Recent tastes
From
JIM WELLER@1:135/392 to
ALL on Saturday, February 26, 2022 22:29:00
Freybe Lyoner Sausage:
Freybe is a family run B.C. based German-Canadian gourmet sausage
maker. I don't think they export to the USA. Lyoner Wurst is a
Bologna-like boiled German sausage made with finely ground pork,
pork fat, garlic, white pepper, mustard and other spices. Cardamon,
coriander, nutmeg or mace, and ginger are all commonly used as well.
They are usually shaped into horseshoe rings or made into chubs.
After they are boiled they are lightly hot smoked and still quite
perishable. They are softer than Bologna or Mortadella but still
sliceable, not spreadable and more highly seasoned (and therefore
much nicer IMO). One of Freybe's versions contains little flecks of
minced pimento peppers and parsley. It's most excellent on rye bread
with coarse grained mustard.
Madeline Lake Market Garden:
makes rosemary salt, sage and tomato salt and spruce tip salt.
Madeline Lake is in cottage country, along the Ingraham Trail which
leads to the take off point for the ice road to the diamond fields.
The Market Garden is a very small scale operation run by a local
artist who sells her stuff mostly at our Farmer's Market. Three
small bottles found their way into my Christmas stocking somehow, We
just finished off the rosemary salt. It was wonderful, fresher and
more aromatic than any commercially available seasoned salt. As I'm
on a low sodium diet even the smallest bottle lasts a long time! I'm
looking forward to trying the next two, but just one at a time as
once they're opened they start to loose their fragrance.
Five Vineyards Pinot Blanc:
is made by the Mission Hill Winery (not to be confused with Mission
Ridge!), an award winning VQA winery in B.C.'s Okanagan Valley
region. The Five Vineyards label is for their lower tier economy
wines but quite nice for all that. It's $15 in B.C. $20 here but
their top wines run as high as $160 per bottle.
Like most Pinot Blancs anywhere it is quite dry, with a crisp,
lively acidity (i.e. very acidic) and unoaked. I thought it was
great with seafood especially dishes with rich cream sauces but a
lot of our dinner guests who weren't frequent wine drinkers found it
overly "sour" and stuck with the German Riesling that was also open.
Dimpflmeier Holzofen rye bread:
Dimpflmeir is a German Canadian bakery which now exports to the USA
Holzofen is the German word for woodstove and describes a certain
style of rye bread. It's made with unbleached wheat flour, natural
spring water, organic rye sour dough, rye flour and potato flour.
It's a thinly sliced, dense and dry heavy rye that comes in three
pound loaves.
The bakery is in Etobicoke (west end of Toronto) but they bought
their own private soft water spring in Terra Cotta which is a
community in the town of Caledon north of Brampton and Mississauga
in the Peel region of the GTA but still quite rural in nature.
That way they have a highly mineralised, non-chlorinated source for
their water which they claim makes their bread taste special.
They also bake the bread in old fashioned stone ovens.
Cheers
Jim
... It tasted like bologna with delusions of grandeur.
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From
JIM WELLER@1:135/392 to
ALL on Thursday, June 16, 2022 22:00:00
Le Michabou cheese made by Aliments du Quebec for Loblaws
President's Choice. It's a semi-soft, creamy cheese with a pale
orange washed rind, similar to but softer and milder than Oka. It
has a few eyes (holes) in it but they they are fewer and smaller
than in Emmental and its imitations. Very nice with onion, butter
and mayo on Pumpernickel for lunch. (My mayo is tarted up with lemon
juice, white pepper, cayenne and Dijon mustard and then blended with
yogurt about 3:1.)
Also both banana and colorado peppers were on sale half price so I
bought a bag of each one and am incorporating them into all sorts of
dishes at every meal while they are still fresh and wholesome.
Tonight's starchy side dish: diced potatoes, parboiled and then pan
fried in a mixture of lard, butter and canola oil along with sauteed
onions, orange bell, yellow banana and red colorado peppers,
seasoned with my sausage spice mixture, topped with grated Cheddar
until melted and then garnished with both scallions and minced
radish leaves. Fantastic tasting combo and very colourful to boot!
Cheers
Jim
... Cheese sounds more appetizing than 'fermented cow boob juice'
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From
JIM WELLER@1:135/392 to
ALL on Friday, July 01, 2022 22:15:00
Ilchester Wensleydale cheese
I finally got a taste of Wensleydale cheese. Not the original one
from Wensleydale in Yorkshire in the northeast but one made
elsewhere in England. It's white, medium hard, creamy and supple but
also crumbly, young and mild tasting and slightly sweet so it goes
well with fruit. It is similar in many ways to a young, white
Cheshire cheese.
Ilchester is in Somerset in the southwest and the Ilchester cheese
company makes blended, flavoured cheeses including Wensleydale style
cheese with cranberries, orange rind and even chocolate bits blended
in.
True Yorkshire Wensleydale is $45/kg at my store and I have always
given it a pass hoping they'd someday mark down some that was
aging out but that has never happened. When they first stocked
Ilchester cheese the initial introductory price was just $20/kg but
it didn't move and it ended up at just $10. So I grabbed one package
each of all three kinds. They were all wonderful, even the weird
chocolate one. But now it's discontinued due to poor sales so I may
never have it again.
Henke melon liqueur
Japanese Midori melon liqueur is quite nice or at least it used to be
when I first tasted it in Hawaii. A popular Waikiki bar there
specialized in giant daiquiri and margarita coolers in various fruit
flavours served up in hurricane glasses with lots of ice and 7-UP
or soda water and the Midori ones were quite tasty. I was feeling
nostalgic but my local store doesn't carry Midori, just another one
made by Henke. That's not a great name but I bought it anyway. It's
definitely second rate, overly sweet, with a nasty artificial taste
and bouquet. Avoid. Hold out for Midori or nothing.
I did some digging: Henke was once a well regarded gin maker for
decades and even centuries, but it branched out into inexpensive
liqueurs and American style sweet "schnaps" and then got bought out
by its larger competitor. Bols, which also makes sweet, second rate
booze. Bols is now owned by AAC Capital, a Benelux private equity
firm that owns all sorts of unrelated companies. But my bottle is
labelled "Made in Quebec in Canada" and "distributed by Diageo
Canada Inc." Diageo does not acknowledge either Bols or Henke as a
subsiduary or a brand on its website so who knows what is really
going on.
Anyway, should anyone want to try making a Moose McGillycuddy's
melon daiquiri cooler it goes something like this:
--MM
Moose McGillycuddy's melon daiquiri cooler
2 oz amber rum
1 oz Midori melon liqueur
2 oz sweet and sour mix
1 ts lemon juice
7-UP
Fill a hurricane glass or large collins glass with ice. Pour the
first four ingredients in and then fill with 7-Up. A dryer version
can be made with soda water. You can sub tequila for the rum to make
a margarita cooler.
Re-created from memory - JW
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Cheers
Jim
... Around The World With Jigger And Flask: it's liquid field work
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