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Saviolo

Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 2,565

Journal Archives

Homemade breakfast sausage recipe!

This one requires a little bit of specialized equipment! We're using the meat grinder attachment on our KitchenAid for this, but there are other meat grinding options, of course. The trick here is to keep everything as cold as possible! You may wish to keep both the bowl you're taking the chunks from and the bowl that the ground sausage is ending up in ice baths to make sure everything stays at a good low temperature. If things get too warm, you end up with fat rendering out, and it won't emulsify properly for the final sausage.

We did this into saran wrap to make patties, but of course if you have the necessary equipment, you can extrude this filling into casings for individual sausage links. The flavour profile we used is very much a breakfast sausage (though a bit too garlicky for my personal taste), but you can personalize this however you like!

The news is deeply discouraging today - Bad Guys Win by Matthew Good

An absolutely new low for the Wall Street Journal

In the opinion section: Turkey Is Stepping Up Where Others Fail to Act

Written by: Recep Tayyip Erdoğan



I don't recommend giving them any clicks, but the article is here: Turkey Is Stepping Up Where Others Fail to Act

https://twitter.com/cipher_siren/status/1184389411456376832

Cipher_Siren @cipher_siren
Thanks for “staying transparent” WSJ


Spiced Canned Pears in Syrup Recipe

So, last week we did the neon pink cinnamon candy canned pears, this year we're doing a much more rustic spiced canned pear recipe. This is a basic canning procedure using a light syrup and some delicious whole spices to infuse the pears with flavour. The nice thing about canning fresh fruit like this is that it maintains their flavour and colour for a long long time, especially if you do the full canning procedure, and is shelf stable (until opened) for a year or more.

You can change the flavour profile however you like for this. Also, if you have whole star anise, it looks much more dramatic than the broken bits we had.

Hot Tamales Cinnamon Candy-canned Pears

So, hubby and I live in Ontario, but my hubby comes from Texas originally. One thing we love about Ontario is the vast amount of amazing fresh fruit and veggies we get here all summer. It's coming down to the end of that season at this point, but a couple of weeks ago, I got these fantastic fresh pears! Hubby wanted to do some canning, and we're going to do a more traditional rustic spiced canned pear episode next week, but this week we're revisiting his childhood in Texas with hot cinnamon candy-canned pears!

Traditionally this recipe is done with Red Hots, but we had a very hard time finding them. We did manage to get our hands on Hot Tamales, pretty easily, though! The only real difference between the two is that Red Hots are a harder candy all the way through, and Hot Tamales has a gummy centre. Sort of like Red Hots wrapped around a gummy candy. Anyway, it worked pretty well, and we ended up with these amazing bright pink pears!

Mango Jicama Slaw Recipe

While we had these nice fresh and ripe mangoes, we wanted to do a salad with them, too. So, we made this very simple and delicious mango jicama slaw. The mangoes have lots of bright flavour, and the jicama has an amazing crunchy texture. They go very well together, and honestly need very little in the way of dressing or additional flavours. We just dress this with a bit of lime juice, salt, and green onion and cilantro.

This dish goes as a great side for grilled meats, or any number of rich and fatty things. We ate it with the roasted pork we made in last week's video, and it was just a perfect accompaniment.

Canadian Far-Right Party Becomes Official, Outs All Its Members

As per Elections Canada rules, the names of the Canadian Nationalist Party members became public when the party became legit—the members' identities were quickly amplified by anti-fascists.

From the full article here: https://www.vice.com/en_ca/article/43knzp/canadian-far-right-party-becomes-official-outs-all-its-members

Last month the Canadian Nationalist Party (CNP) became an official party in Canada. To attain this status, a party provided Elections Canada with 250 names of members. These names become public information when party status is granted. Knowing this, the Canadian Anti-Hate Network, Anti-Racist Canada, and Yellow Vest Canada Exposed (YVCE) threatened to release the names if they ever became a party.

Well, the anti-fascists kept their word, and released the names on Thursday—VICE has viewed the documents.

The Canadian Anti-Hate Network describes the CNP as “a neo-Nazi party.” The party’s far-right leanings are obvious. Their “demographic policy” explicitly endorses white nationalism, reading "we must maintain the demographic status of the current European-descended majority.” The party infamously published a screed against “parasitic tribes” in June, was accused of anti-Semitism, then put out a correction months later claiming they weren’t talking about Jews.

Seemingly as a response, the CNP posted the names on their website after they were posted by the anti-fascists. In a video accompanying the post, Patron praised the people as "heroes," but doesn’t give a reason why he posted the names. The names are tabulated in the same way as the anti-racists, leading Liz from YVCE to think Patron straight-up copy-and-pasted it from their site in a ploy to show "that it doesn't bother them." Obviously some members were confused by Patron posting the names and one asked if he had "permission" to post the information.


Great, split that vote on the right even further. Make Scheer scrabble with Bernier to get those white nationalists who think they're both too centrist.

Apricot Raspberry Jam Glazed Pork Loin Recipe

A couple of weeks ago, we put up a video for homemade apricot raspberry jam, which was extremely delicious. This week, we're going to cover a pork loin with that jam and roast it! This is basically a method for making a simple fruit marinade out of some jam or preserves with a little bit of added salt (the soy sauce) and some savoury garlic and ginger. The soy sauce helps set up an osmotic loop which helps the pork absorb flavour from the marinade.

You could obviously use any number of different fruit preserves for this. Keep an eye on it so it doesn't scorch, but it's got a great flavour and makes a great sweet and salty crust.

Need some advice/direction for research

I want to do some research on the circuit party scene, mostly historical, during its peak in the 80's through the early 00's. Can anyone recommend a good "warts and all" reading list about the circuit party scene?

Your new favourite sweet potato casserole recipe!

So, my hubby (the chef in our videos, I just do the filming and voice-over) comes from Texas, originally. He's well familiar with the standard Texan and southern Thanksgiving fare that frequently includes sweet potato casserole. Frequently, this is a very sweet concoction, full of sugar or maple syrup, covered in marshmallows, that sort of thing. I've been to a couple of Thanksgiving dinners with his extended family and, never having much of a sweet tooth myself, was shocked at how sweet this dinner side dish was. So, hubby wanted to do a delicious sweet potato recipe that wouldn't top out on the sugar, and would actually taste like something!

So, this recipe is the result of his experiments. It's full of flavour, and the interaction between the cinnamon, the garlic, and the raisins gives it a distinctly Moroccan accent. Don't get me wrong, there's a lot of butter in here, so it's not like this dish is health food, exactly, but at least it's not smothered in sugar! Of course if you hate raisins, you can leave out the rum soaked raisins, or replace them with another fruit like chopped dried apricots or something like that. Soaking them in rum is option, but delicious.


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