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Everything posted by SolarGarlic

  1. [color:purple]WHAT! This is just ending NOW?? Shit, I thought it ended in December!!?? Congrats to the hard fought 1st place finisher and those that made a run for glory.
  2. SolarGarlic


    Haha, a buddy JUST emailed this to me...awesome.
  3. That, or he has a tattoo of a tiger on his torso. Very similar to the tiger "painting" in the random pic thread. Don't fuck with the jesus!
  4. You should come to the Calgary show!
  5. If it ain't Jimmy's, it AIN'T!!
  6. SolarGarlic


    We were with Vonage for 3 years and liked it a lot. Uploading/Talking is a pain. You should have a cell as a back-up for sure though. It's a really great service for long distance too. That's our experience with it..1.5 thumbs up I guess...
  7. You know what, this festival has never made me too hot and bothered. The Truckers were here a couple years ago (missed it) but I dunno...I'm probably just being a pussy. They have certainly made it into a pretty big deal and for that they should be given some props. It's hard to make things like this work in Calgary so cheers to that at least!
  8. Roller, "The Wild Hunt" is his 2010 release and is worth searching out for sure...REALLY good I think.
  9. Haven't heard much/anything about The Tallest Man On Earth around these parts. Sounds to me like Deer Tick punched Bob Dylan in the mouth. For those that like the comparison game.... Likely a worthy listen for many around here.
  10. Oops, wrong forum...moved!
  11. Try ordering from Here
  12. Youngsters might not know. Anyhow, lets all have a looksy, mmk?
  13. Sorry, just seeing this thread. Lots of suggestions but no need now...
  14. Bouche, definitely make cheese at home. It will be one of the easier recipes you accomplish this year for sure. Fresh goat milk and herbs (or sheep?) is another slight variation that is obviously awesome as well. Edit to add. You can make paneer cheese in this same fashion except you put some weight onto your blob of curds for an hour or so. Wicked to have fresh made paneer with a homemade Indian dish!!
  15. Yeah, AD, by no means my "best" in the world but it's pretty damn tasty. Unique and Canadian and certainly worth seeking out for a spin...
  16. Le Cendrillon is from Fromagerie Alexis De Portneuf. They are small 125g goat cheeses lightly covered in ash. The texture changes from surface to centre and is pretty awesome. For a goat cheese it has a stronger taste with a kick-ass tang/acid thing going on that is kinda unique. Check it out!!
  17. Anyone here get on the "Cendrillon" hype wagon? Dubbed the "Best cheese in the world" recently. From Quebec....
  18. SolarGarlic


    Here are 3 recipes from the NYTimes Food Section: Salsa Roja 2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes) 3 tablespoons vegetable oil 6 to 8 dried chiles de árbol 1 small onion, sliced 1 garlic clove 6 cloves 1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice Salt. 1. To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender. 2. In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth. Yield: about 3 cups. Note: You can simmer poached chicken in the salsa or serve it separately with steak or roast pork. Salsa Ranchera 1/2 ounce dried guajillo chilies, stemmed and seeded 6 ripe plum tomatoes 2 garlic cloves 3/4 cup finely chopped onion 1 teaspoon ground cumin 1 green poblano chili, roasted, stemmed, seeded and diced Salt. 1. In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside. 2. In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet. 3. Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste. Yield: About 1 quart. Note: For huevos rancheros, place two fried tortillas on a large plate, top with 1/2 cup cooked black or pinto beans, two fried eggs, hot salsa and grated Cotija cheese. Salsa can also be served with steak, roast pork or chicken. Salsa Verde 3 tablespoons vegetable oil 2 pounds tomatillos, papery husks removed, cut in half 8 to 12 serrano chilies (depending on heat tolerance) 1/2 onion, peeled 1 garlic clove 6 whole sprigs cilantro, stems included Lime juice Salt. 1. In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides. 2. Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor. Yield: About 2 cups. Note: This salsa is good on fish and particularly good with tongue.
  19. SolarGarlic


    Bella Crusta styles, eh?
  20. SolarGarlic


    AcidNintendoOrgan: Thanks.
  21. SolarGarlic


    AcidNintendoOrgan: Question 2: Top 3 books, in your opinion, for learning the craft.
  22. SolarGarlic


    AcidNintendoOrgan: Question 1: What are the absolute essentials in terms of equipment/gadgets/doodads that one might need to start off in the home kitchen???
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