tag:blogger.com,1999:blog-2872918251244874644.post2077572975310380168..comments2024-03-28T03:40:29.423-04:00Comments on Passage des Perles: Holiday prep: A gift in handDuchessehttp://www.blogger.com/profile/09986153653120526776noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2872918251244874644.post-35422452738515768122018-11-07T09:04:55.842-05:002018-11-07T09:04:55.842-05:00Duchesse, La Boucherie du marché has poultry carca...Duchesse, La Boucherie du marché has poultry carcasses (chicken always, sometimes turkey, duck, guinea hen etc) in a freezer compartment near the cash. The Moroccan butcher Al Khair sometimes has fresh carcasses for a good price, and they are grain-fed local poultry as well. I'll advise anyone to add a bit of gentle acid - lemon juice (the packaged stuff is fine for this), or a bit of wine or cider vinegar. Not enough to make it sour; the point is to leach the calcium out of the bones to get a good jellied stock via slow cooking.lagatta à montréalhttps://www.blogger.com/profile/02610410709900333230noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-42062650734021848102018-11-06T23:06:48.683-05:002018-11-06T23:06:48.683-05:00lagatta: What a great idea-stock! I've never h...lagatta: What a great idea-stock! I've never had a hair in a biscuit but I once found an industrial staple in a plate of pad Thai.<br /><br />Leslie Milligan: An unusual gift for a host no matter when they hit the stores. It is not feeling so early for us to think about holiday festivities here in Canada as we have already had our Thanksgiving, and the specialties are already on the shelves.Duchessehttps://www.blogger.com/profile/06319924662075481552noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-39029876906153815612018-11-06T23:01:48.736-05:002018-11-06T23:01:48.736-05:00Bacon jam is on the top of my list, followed by fi...Bacon jam is on the top of my list, followed by firecrackers. I will invite 6 of my dearest girlfriends over for a wine and toilet paper party. <br />I don’t remember if I’ve shared this recipe. Kumquats may not be in stores until late in the year, but these are easy to make and are delicious over simple cakes, in cocktails and plopped into sparkling water. <br />https://cooking.nytimes.com/recipes/1014495-candied-kumquats-or-meyer-lemons<br />It does seem early, but the holidays will be upon us very soon. Thank you for the ideas! Leslie Mhttps://www.blogger.com/profile/08372692743147163062noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-91376962843964514932018-11-06T16:26:25.397-05:002018-11-06T16:26:25.397-05:00I havent made my Nigella biscuits in quite a while...I havent made my Nigella biscuits in quite a while so will have to do them now! They are butter cookies, but savoury, and as some wit described mature cheese, "the drunkard's biscuit". Yep, fine with wine, cider or beer. <br /><br />Though I have just washed my anti-Nigella wide headband woven out of cotton in many colours (like a kind of snood) as I advise against her practice of cooking with all her thick shiny hair loose; there is nothing pleasant about biting into a parmesan biscuit and retrieving a long hair. <br /><br />I've never been quite happy with my roasted chickpeas; welcome advice. <br /><br />I am making poultry stock now, from bones and some fresh turkey necks I found at PA nature. Mason jars of that - very concentrated stock - are always very welcome gifts, except for vegetarians obviously, who get miso and seaweed broths. lagatta à montréalhttps://www.blogger.com/profile/02610410709900333230noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-56982628901942250052018-11-06T11:58:28.354-05:002018-11-06T11:58:28.354-05:00Thank you for those recipe links...i will be makin...Thank you for those recipe links...i will be making a couple of them for sure!<br />That bacon jam sounds divine! I am envisioning it with brie cheese....a great party staple.<br /><br />Cheers!hostess of the humble bungalowhttps://www.blogger.com/profile/06453827257671312902noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-25402435090276165092018-11-06T11:36:10.839-05:002018-11-06T11:36:10.839-05:00Abagail: Made with sliced bacon; average to slight...Abagail: Made with sliced bacon; average to slightly thick works best. The recipe specified "sliced bacon", not "Canadian bacon", (or as we call it here, "back bacon" or "peameal bacon")which is an entirely different cut of pork, much leaner. You want that unctuous. smoky taste. I second Jean Shaw.<br /><br />LauraH: Not to be indelicate.. but if making those party crackers you need to put in some work ahead of time so you have enough rolls— so I wanted to give anyone interested enough time, especially if making 8 or 10 of them.<br />Duchessehttps://www.blogger.com/profile/06319924662075481552noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-25129570641460885312018-11-06T10:52:11.130-05:002018-11-06T10:52:11.130-05:00Oh Abigail, no, "Canadian bacon" wouldn&...Oh Abigail, no, "Canadian bacon" wouldn't work. Sometimes you just have to go for the real thing!<br />Jean Shawhttps://www.blogger.com/profile/17377919316524941535noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-61593252757733718492018-11-06T09:57:47.770-05:002018-11-06T09:57:47.770-05:00Describe the "bacon" you use in the onio...Describe the "bacon" you use in the onion bacon jam. Can I use the round slices that look like ham that we call "Canadian bacon" in the U.S.? Abigailhttps://www.blogger.com/profile/00469160335636579478noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-78982015044200493482018-11-06T09:00:27.710-05:002018-11-06T09:00:27.710-05:00Is it really that time already? :-) Thanks for sha...Is it really that time already? :-) Thanks for sharing.LauraHhttps://www.blogger.com/profile/03402103522466794364noreply@blogger.com