1858 whisky thinking it would be a special treat. It turns out toIt's an attempt to go one step upmarket with imagery without
be just regular Canadian club with a fancy new label!
Is it a rebranding or a "limited edition"?
actually improving the product.
The Canadians are all middle of the road okay,I've only encountered one that was outstanding ... Gibson's Finest
Venerable (18 years old). Every mellow; it just begs to be sipped
neat. I bought my whisky loving FIL a bottle for his 80th birthday
and it brought tears of joy to his eyes. (It's also about $90 a
bottle so it damn well better be awesome!)
thawed it's easy to push out the plug of slushy guts before the meatI forgot about it and they remained inside the fish overnight (in
is tainted. (Young Inuit women tell me to leave them in for a couple
of hours to flavour the flesh, while their grandmothers suggest a
whole day!)
Entrails aren't as horrid as people think
the fridge, not out on the counter) and the steaks were fine. They
had an added unami richness that was quite pleasant.
a circle in the middle perfect for holding a poached egg or aI ended up not adding a filling or stuffing, just a sprinkling of
spoonful of creamed spinach
seasoned salt, pepper and dried tarragon.
most commercial product is gutted first and scaled after, andChar scales are tiny, almost invisible and tasteless; we eat the
scaling those flaps is next to impossible, which means the
fishermen and fishmongers don't do much of it if at all.
skins with the scales on all the time. There is a debate going on
whether char are truly Kosher or not.
Another recent nice treat ... Vietnamese pork spring rolls. These
were made by and a Christmas gift from the lady who does Roslind's
nails and lashes. And they were different than any that I have
encountered in either Chinese or Vietnamese restaurants. The
wrappers were wheat flour based, like spring roll wrappers in Chinese-Canadian restaurants, not rice paper, and obviously hand
made from scratch as they weren't perfectly uniform. The filling was
very lightly seasoned (with a faint hint of star anise) ground pork
with just a very modest amount of extremely fine shreds of carrot
but no other vegetables.
I deep fried them and made some "plum" sauce for them using apricot
jam, lemon juice, ginger and mustard powder and a little Frank's hot
sauce.
Title: Kosher Cantonese Apricot Duck Sauce
From: Chinese Kosher Cooking by Betty S. Goldberg
Entered by: Lawrence Kellie
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