This is a quickie post to say, I've opened a Tumblr account, you can find me at
http://jazzeria.tumblr.com
Apologies this was so late. I kind of forgot about this blog, but have been updating my Tumblr regularly. But who knows, maybe I'll end up steady on Blogger again one day...
Friday, June 21, 2013
Saturday, February 23, 2013
Small Discoveries
Today has been a day of discoveries for me. First, I've discovered that I should never go grocery shopping--especially at SuperStore--without having eaten breakfast, unless I want to spend seventy bucks on tasty things.
Having said that, I ended up buying a lot of tasty things that I'd never tried before; and while I haven't dug into all of them yet, I've already learned more than I thought:
PC Baby Dill Pickles with Garlic [link].
I never really liked pickles until now. These aren't sugary-sweet like most bread-and-butter pickles. And they're also not overly vinegary like most other pickles I've tried. And as a bonus, they're tiny. Only downside: I could only find them in the 500 mL jar, and I want moar! However, for $2.18 for the jar, I'd still call it a decent purchase.
Island Farms Victoria Style Cream Cheese [link]. I bought this serendipitously. Philly was $4.90-some for a 400g tub, and this was $3.99 for a 500g tub. And as a bonus, it's made in BC. I've only ever really had Philly cream cheese (unless you count bad experiences with Lucerne and no-name), so I didn't know what to expect from "Victoria style" cream cheese.
First thing I noticed was the texture. It's looser, more liquid than Philly, and I got the feeling I could have poured it out of the tub if I wanted--though the entire tub might pour out!
Curious, I stuck a finger in it and tasted. HOLY CREAM. You know how heavy cream (like whipping cream) has that beautiful sweet dairy taste? It tastes like that; but also with the tang I've come to associate with cream cheese.
I suspect this goes with everything; but I have only yet tried it with the aforementioned pickles, and slices of Ambrosia apples. Cream cheese and apples seem like common sense, but cream cheese and pickles--who knew! (Extra: Cream cheese, apples and white wine were a brilliant combination!)
Salami. I never used to know what salami was, besides some kind of dry-ish sausage that my mom sometimes put on sandwiches when I was a kid. I hated pre-sliced meat that came in vacuum packs; they were always wet and in my young mind, gross.
But one day, in the last year or two, I tried "Genoa salami". And it was interesting. I think maybe I expected it to taste like pepperoni, but there was this strange, unexpected taste. I suspect it's the "fermented meat taste". It was also chewy. And "meaty", which I don't know why surprised me--maybe I expected it to taste like spices?
Ever since, I'd been meaning to try salami again. For most people, maybe salami is no big deal, but bear in mind, I thought it was icky as a kid. But every time I'd go to the deli, I'd be hugely intimidated by the vast selection of salamis--not to mention their pices. I hadn't realised there were so many types of salami!
Today, I happened to be near a Miller's Meats by accident. I nosed around their frozen foods. Chicken livers for $6.59 /kg was cheaper than Safeway ($7.91 /kg), but still nowhere near SuperStore ($4.14 /kg). They also had some Manitoba-made perigies, and a good selection of frozen lamb from New Zealand--though, a bit pricey.
However, their deli was reasonably-priced, in fact cheaper than Superstore! Most salami were $2.19 /100g, whereas SuperStore charges around $2.50 /100g. The staff were friendly and helpful--even let me taste some salami. I bought about 75g each of Genoa and Hungarian salamis; and a jar of rosehip spread.
(Another reason to eat breakfast before going out: so I don't accidentally drop my newly purchased jar of rosehip spread on my way out the door! Thankfully the staff let me take another one after checking my receipt.)
The Genoa salami tasted exactly as I remembered: meaty, just a little smoky, and with that same "strange" flavour. The Hungarian salami was much bolder in comparison; much saltier, smokier and "meaty", but it didn't have as much of the mystery flavour. I'd say the Genoa salami was "mild" compared to the Hungarian; but I liked both--just for different reasons.
Other things I bought today but haven't yet tried, and will likely blog about soon:
 |
| (This doesn't show all the things I bought, but it does show most of the food.) |
PC Baby Dill Pickles with Garlic [link].
I never really liked pickles until now. These aren't sugary-sweet like most bread-and-butter pickles. And they're also not overly vinegary like most other pickles I've tried. And as a bonus, they're tiny. Only downside: I could only find them in the 500 mL jar, and I want moar! However, for $2.18 for the jar, I'd still call it a decent purchase.
Island Farms Victoria Style Cream Cheese [link]. I bought this serendipitously. Philly was $4.90-some for a 400g tub, and this was $3.99 for a 500g tub. And as a bonus, it's made in BC. I've only ever really had Philly cream cheese (unless you count bad experiences with Lucerne and no-name), so I didn't know what to expect from "Victoria style" cream cheese.
First thing I noticed was the texture. It's looser, more liquid than Philly, and I got the feeling I could have poured it out of the tub if I wanted--though the entire tub might pour out!
Curious, I stuck a finger in it and tasted. HOLY CREAM. You know how heavy cream (like whipping cream) has that beautiful sweet dairy taste? It tastes like that; but also with the tang I've come to associate with cream cheese.
I suspect this goes with everything; but I have only yet tried it with the aforementioned pickles, and slices of Ambrosia apples. Cream cheese and apples seem like common sense, but cream cheese and pickles--who knew! (Extra: Cream cheese, apples and white wine were a brilliant combination!)
 |
| Hungarian Salami: the larger redder one. Genoa Salami: the smaller paler on one top. |
Salami. I never used to know what salami was, besides some kind of dry-ish sausage that my mom sometimes put on sandwiches when I was a kid. I hated pre-sliced meat that came in vacuum packs; they were always wet and in my young mind, gross.
But one day, in the last year or two, I tried "Genoa salami". And it was interesting. I think maybe I expected it to taste like pepperoni, but there was this strange, unexpected taste. I suspect it's the "fermented meat taste". It was also chewy. And "meaty", which I don't know why surprised me--maybe I expected it to taste like spices?
Ever since, I'd been meaning to try salami again. For most people, maybe salami is no big deal, but bear in mind, I thought it was icky as a kid. But every time I'd go to the deli, I'd be hugely intimidated by the vast selection of salamis--not to mention their pices. I hadn't realised there were so many types of salami!
Today, I happened to be near a Miller's Meats by accident. I nosed around their frozen foods. Chicken livers for $6.59 /kg was cheaper than Safeway ($7.91 /kg), but still nowhere near SuperStore ($4.14 /kg). They also had some Manitoba-made perigies, and a good selection of frozen lamb from New Zealand--though, a bit pricey.
However, their deli was reasonably-priced, in fact cheaper than Superstore! Most salami were $2.19 /100g, whereas SuperStore charges around $2.50 /100g. The staff were friendly and helpful--even let me taste some salami. I bought about 75g each of Genoa and Hungarian salamis; and a jar of rosehip spread.
(Another reason to eat breakfast before going out: so I don't accidentally drop my newly purchased jar of rosehip spread on my way out the door! Thankfully the staff let me take another one after checking my receipt.)
The Genoa salami tasted exactly as I remembered: meaty, just a little smoky, and with that same "strange" flavour. The Hungarian salami was much bolder in comparison; much saltier, smokier and "meaty", but it didn't have as much of the mystery flavour. I'd say the Genoa salami was "mild" compared to the Hungarian; but I liked both--just for different reasons.
Other things I bought today but haven't yet tried, and will likely blog about soon:
- White Stilton with cranberries [link]
- Rosehip spread (it will be a while before I open this, though)
- PC Glazed Pork & Chicken Liver Pate - 4 Peppercorns [link]
- PC Smoked Mussels
- PC Goat Brie [link]
I also passed The Frenchway on my way home, and through the window saw a few loaves sitting on the "50% off" shelf, so I just had to see what kind they were! I ended up getting a seed-filled bread with lots of flax and I think sunflower seeds for $2.25--a steal of a deal! It may or may not be the same one I got last time, which I think they called something like "Happy Sunflower Loaf". I wish they had a menu so an awkward person like me could lurk before ordering.
Chicken Livers
A roommate walked in on my cooking and asked, "Whatchya makin?"
"Chicken livers", I said, as I pulled these out of the oven where they were keeping warm.
"Omigosh they're so tiny!!"
I was so happy to know this love of tiny things is not a trait found only in Asians!
I'm not exactly certain why or how, but I've really gotten into eating chicken livers these past few months.
I usually dip them in a mixture of flour, salt, garlic powder and black pepper; then fry them in bacon fat thinned out with sunflower oil because I find bacon fat smokes easily. (Or perhaps more accurately, sunflower oil flavoured with a bit of bacon fat.)
Handling the raw livers felt like handling a giant blood clot: kind of morbid, but really cool! I don't like finding tough sinew in the finished product, so I do like to remove the yellow-white sinews, even if it takes extra time. I haven't found a good way to remove them, other than to hold a paring knife in place and tug, but this affects the texture slightly. I'm told this step is optional, though.
 |
| Chicken livers with red wine sauce and caramelised onions with balsamic vinegar. |
If I'm not using a lot of oil, I'll sometimes deglaze the pan with whatever red wine I have open (lately it's been Merlot), thicken with a bit of flour, and add a big scoop of blackcurrant jelly. Yes, blackcurrant jelly. I find I need a BIG fruity flavour to contrast with the good-bitter, slightly metallic flavour of the livers. I usually like a thin red wine sauce with meat, but the livers need a thick sauce that will really hold on, so this sauce usually takes on a gravy-like texture.
I also like them with caramelised onions in balsamic vinegar.
A while back, in late January, I noticed a bag of onions had been sitting in the kitchen for maybe two months, and were starting to actually mould! I left a note to my roommates, "If those were your onions, I used most of them because they were starting to go bad. If you had plans for them, please let me know and I'll buy you a new bag!" Actually, I left three, because I figured that was a good number of onions to leave.
I made a small mistake of cutting the onion slices longitudinally instead of latitudinally. The fibres run longitudinally, which tends to result in unappetising strings of onion pieces later. I sauteed them in a Dutch oven with little oil and salt, then put the lid on and over the next hour or so, would pause my homework to stir them a bit and add a little splash of water to help them soften.
After tasting, I decided they weren't as sweet as I had dreamed, so I added a big splash of balsamic vinegar. That hit the spot!
What didn't fit in the jar, I ate that night on a slice of homemade bread, with a smear of butter. Mmm!
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