Text 6809, 82 rader
Skriven 2013-11-17 17:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: mayo, wings and Gouda
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I used to hate mayo, other than what I made myself. It
 ML> could be doctored to be edible but not likeable

Whether I doctor up commercial stuff or make my own, I always have a
relatively heavy hand with the cayenne, mustard powder and lemon
juice.

 ML> Some of the acceptable doctorings included sriracha,
 ML> garlic (lazy man's inferior aioli), or lots of herbs,
 ML> which could include tarragon, but not all three at once.

And depending on what I plan to use it with, that too.

Roslind is however very fond of both sour cream and yogurt, which
are more acidic and lower in fat. And they too can be made more
interesting with the same additives and used in many of the same
dishes.

Chef Pierre has resurfaced. He is the chef/manager at the Aurora
Village, 20 km out of town and is the main Japanese destination for
aurora viewing. 17,000 guests last year. They also received their
very first Chinese visitors. 300 to date. We tried to book the place
for our office Christmas party but he was booked every Friday and
Saturday evening in December well before Labour Day.

The Yellowknife Inn, his first employer here in town before he
gained his rep, has really scaled back in price and quality. Four of
us dropped by one of their bars last Wed for a "Wing Night". 12
flavours of wings at 3 bucks a dozen. Good wings and a good deal,
even for half wings, especially here. The four of us ordered four
dozen wings, two beverages each and to ease our collective conscience
we split a Caesar salad four ways. Sadly the beers were $7 but
really where else in Yellowknife can you go out and get away with
spending $20 for dinner, except maybe KFC?

A Canadian cheese named best in the world
  
SUE RIEDL, Globe and Mail

Move over Stilton, Ontario now makes the king of cheese. The Supreme
Global Champion of cheese to be exact. From Lancaster, Ont. and
made at Glengarry Cheesemaking, aged Lankaaster (just under two
years old at the competition) took top prize at the annual Global
Cheese Awards this fall in Somerset, England the birthplace of
cheddar.

Glengarry owner Margaret Peters previously entered the 2012 American
Cheese Society Awards and her Lankaaster won the Gouda category. So
she entered the 2013 Global Cheese competition.

So what makes this cheese the world's best? It's complex, balanced,
sweet and savoury with no bitter or sharp notes to disrupt its rich
smooth finish. "You eat a piece of it and you want to go in a closet
alone and keep eating it. It is a cheese that you will never forget
the taste of" Peters says.

Lankaaster has been a personal favourite since I first tasted it in
its younger form in 2011. I loved its creamy texture, the
approachable mellowness that surprises with a complexity of flavour.
It is a Gouda-style cheese (both Peters and her cheese-maker Wilma
Klein-Swormink come from a Dutch background) and it is based on the
traditional boerderij kaas (farm cheese) from the Netherlands.
Cheese guru Afrim Pristine has long thought Lankaaster was the best
cheese in Canada. He has some of the original loaf-shaped cheeses
aging in the caves of Toronto's Cheese Boutique, one of the few
places outside the Glengarry facility that it's available.

Glengarry will ship the cheese by request.

For more information, go to glengarrycheesemaking.on.ca.

Sue Riedl blogs at cheeseandtoast.com.

YK Jim
 
... An' two bottle whisky for the ride.

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