• 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

    ---


    Cheers

    Jim


    ... Around The World With Jigger And Flask: it's liquid field work

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