-Today was another unseasonably warm day in Montreal. On my way to school I would guess it that it was approaching 10 degrees, though it has since dropped a little. On top of the warmth we have also had a fair bit of moisture and win kicking around. Moments ago the wind was strong enough to blow my building’s large recycling bins into the street.
It should also be noted that the temperatures appear to be dropping and are forecasted to dip below zero in the coming days, though this is still relatively mild considering the location and that this is supposed to be a harsh winter.
-Last night I was invited to a classmate’s for lunch today. A few of us went over for vegetarian nachos. I was quite impressed with the lentil dish that served as a substitute for ground beef. This dish has inspired me to try lentils again, though I know that I am sure to screw them up, as I seem to be unable to cook beans and legumes properly.
-Upon leaving our host’s house after lunch three of us stopped at Segal’s, a Portuguese grocery store on St. Laurent. The advantage of this store is the range of products, many of which appear to have originated from Portuguese speaking lands, as well as its commitment to low prices.
I ended up purchasing some olive oil, bacon, crackers, and a raspberry pie. Unfortunately, the pie was a bit of a dud and didn’t end up tasting all that much like raspberry. If I had to describe the pie I might say that it tasted like red flavoured goo with a stale crust, fortunately it wasn’t all that expensive.
-Segal’s also sells various salt cod products, most notably full split fillets and split heads. A few months ago, and still kicking around in the back of my head, I was thinking that it might be neat to mount of the cod items on my wall as a decoration. The idea being that in some ways this might be somewhat reminiscent of something that Mary Pratt might do.
Anyway, soon after thinking about the idea the problem of smell came up. Having a salt cod fillet on one’s wall would be a little nauseating after a while, and may frighten any guests away.
As I am lazy and running out of time in Montreal I probably won’t get around to solving this problem (which will also be more difficult as I don’t have that much space), but it seems that I might be able to coat the cod in some kind of clear spray paint or sealer. Several applications of such a product might be enough to seal the smell in and assist in the preservation of the item, as well as making it somewhat more rigid that such things tend to be in their natural form.
-By tomorrow evening I will have completed my first week of my last semester of classes at McGill.
Showing posts with label St. Laurent. Show all posts
Showing posts with label St. Laurent. Show all posts
Wednesday, January 09, 2008
Friday, December 14, 2007
Old Time Pork Cake for Christmas
About a year ago, I mentioned to Cheryl that I had a recipe for an “Old Time Pork Cake for Christmas.” After some examination of the recipe we decided that we should try to make a batch of the cake. Unfortunately, neither of us knew where to obtain either ground salt pork or candied citrus peel in Montreal.
After several weeks or months Cheryl located a butcher’s shop on St. Laurent that sold salt pork, though in a pre-ground state. Apparently the butcher’s shop was unwilling to grind the meat, as it would likely damage the grinder. So as we solved one problem we encountered another. It was only some number of months later that my mother offered to loan me her meat grinder (which I will now have to transport back to St. John’s on Monday).
The citrus peel also proved to be a problem. The problem of the citrus peel was compounded as I misinterpreted what the needed ingredient actually was. Instead of dry candied citrus peel, we were actually just looking for the more readily available wet stuff.
While I knew where to find such things in St. John’s, I didn’t have quite as much luck in Montreal. It seems that many baking or related products that one can almost take for granted in St. John’s just don’t exist in the same way in Montreal, citrus peel and salt meat being two examples. Finally this fall I was able to locate a store that sold citrus peel, both the lemon and orange varieties.
Once the ingredients, and the means of preparing them properly, were scouted, the remaining problem seemed to be time. As this isn’t any old cake, but a pork cake, the recipe recommends a three-hour baking time rather than the more standard one-hour.
As term was winding down, I was to soon return the meat grinder it seemed a little more urgent to find an agreeable time. Eventually we arranged to do it after our exam yesterday.
We started the process by visiting the stores on St. Laurent that we had previously scouted for the rare products and acquiring the desired ingredients.
In the butcher shop I asked the woman behind the counter for a cup of salt pork. She didn’t quite seem to know what I want and kept repeating ‘bacon,’ which really wasn’t what I was looking for. Eventually an older butcher came over, clearly having overheard the confusion, and with a wink, said that he would take care of us shortly.
Upon finishing with a customer he slipped into the cold room at the end of the store and vanished for a few minutes. Eventually he re-emerged holding a spike, with which he had skewered a long piece of salt pork. He asked us if this is what we were looking for and I indicated that it was. He draped the meat across a cutting area and placed his knife a few inches in and asked us if that was how much we were looking for. I suggested that we wanted a little more, maybe about another quarter inch.
He cut the meat, slipped it into a plastic bag and handed us back to the woman that had originally tried to serve us. She weighed the meat and gave us the price, $1.89. After paying I took my purchase and felt the meat, which was much softer than I had imagined.
We then went north and found the vegetarian bulk store that I had previously visited in my search for citrus peel. We quickly located the peel and scooped up as much as we thought we likely needed and went to the cash register and paid.
Unfortunately, upon arriving at Cheryl’s apartment we checked the recipe, which neither of us had examined in months, and learned that we had only purchased half as much peel as needed, and didn’t have the raisins or currants that we needed. We were also missing allspice.
A second trip was then made to the vegetarian store. We quickly re-found the peel and scooped the desired quantity. The allspice was also quickly located and an appropriate amount scooped into a bag. Unfortunately, it took us a while to find the currants, mainly because of a lack of familiarity with French vocabulary relating to dried fruit products. In the end we were able to acquire the desired products.
As we were checking out for the second time in less than an hour the cashier, who had also served us the first time, asked, in a friendly way, what it was that we were making. After a moment of collective hesitation, I stated that we were making a pork cake. At first the woman didn’t quite seem to understand what it was that we were making. Eventually we were able to express that it was basically a cake with pork, and raisins, currants, and citrus peel.
Shortly after returning I set to grinding the meat. The grinder was attached to the slat of a bench and a bowl placed beneath the outlet. Quickly at first, and them more slowly, the ground pork started to be extruded from the nozzle. Gradually more of the pork was added to the hopper until it was full and the turning of the crank seemed to be doing nothing. Somehow a break through was reached and the pork once again began to move quickly through the grinder.
Once ground, the pork was mixed with a cup of hot coffee and set outside to cool. It was about at this point that it was realized that even after two shopping trips we still did not have all of the required ingredients. We were missing two-thirds of a cup of molasses. Hugh kindly volunteered to pick some up at the local grocery store.
After the pork and coffee mixture had cooled the traditional cake ingredients, such as the spices, leavening agent, sugar, eggs, molasses, and flour were added. Simultaneously, the fruit, the raisins, currants, and peel, were coated in flour. Eventually the two mixtures were combined, both of which were of similar volumes.
The resulting dough was then added poured into a pan on top of three layers of parchment paper and placed in the oven. After a period of cleaning we basically just had to wait until the cake had finished baking, which we expected to be in about three hours.
Fortunately, the cake was fully baked after only about a two hours. The delicacy was then lifted from the pan and allowed to cool on the parchment paper.
Soon after the baking process was complete we decided to test our product and see if it had been worth the effort, or if it was even edible. Much to my surprise, the cake was very tasty and quite passable, particularly considering that it is a basically a fruit cake.
As it was a rather large cake, and of a somewhat strange composition, Cheryl insisted that I take some with me. So now, Nithum and I, just like most households in North America have a hunk of uneaten seasonal cake sitting somewhere, waiting to be served in case company drops in unexpectedly.
Fortunately, this situation will only last for a few days as it is my intention to the transport the hunk of cake to Newfoundland with me when I head out on Monday. Hopefully it will taste as good in a few days as it did yesterday.
After several weeks or months Cheryl located a butcher’s shop on St. Laurent that sold salt pork, though in a pre-ground state. Apparently the butcher’s shop was unwilling to grind the meat, as it would likely damage the grinder. So as we solved one problem we encountered another. It was only some number of months later that my mother offered to loan me her meat grinder (which I will now have to transport back to St. John’s on Monday).
The citrus peel also proved to be a problem. The problem of the citrus peel was compounded as I misinterpreted what the needed ingredient actually was. Instead of dry candied citrus peel, we were actually just looking for the more readily available wet stuff.
While I knew where to find such things in St. John’s, I didn’t have quite as much luck in Montreal. It seems that many baking or related products that one can almost take for granted in St. John’s just don’t exist in the same way in Montreal, citrus peel and salt meat being two examples. Finally this fall I was able to locate a store that sold citrus peel, both the lemon and orange varieties.
Once the ingredients, and the means of preparing them properly, were scouted, the remaining problem seemed to be time. As this isn’t any old cake, but a pork cake, the recipe recommends a three-hour baking time rather than the more standard one-hour.
As term was winding down, I was to soon return the meat grinder it seemed a little more urgent to find an agreeable time. Eventually we arranged to do it after our exam yesterday.
We started the process by visiting the stores on St. Laurent that we had previously scouted for the rare products and acquiring the desired ingredients.
In the butcher shop I asked the woman behind the counter for a cup of salt pork. She didn’t quite seem to know what I want and kept repeating ‘bacon,’ which really wasn’t what I was looking for. Eventually an older butcher came over, clearly having overheard the confusion, and with a wink, said that he would take care of us shortly.
Upon finishing with a customer he slipped into the cold room at the end of the store and vanished for a few minutes. Eventually he re-emerged holding a spike, with which he had skewered a long piece of salt pork. He asked us if this is what we were looking for and I indicated that it was. He draped the meat across a cutting area and placed his knife a few inches in and asked us if that was how much we were looking for. I suggested that we wanted a little more, maybe about another quarter inch.
He cut the meat, slipped it into a plastic bag and handed us back to the woman that had originally tried to serve us. She weighed the meat and gave us the price, $1.89. After paying I took my purchase and felt the meat, which was much softer than I had imagined.
We then went north and found the vegetarian bulk store that I had previously visited in my search for citrus peel. We quickly located the peel and scooped up as much as we thought we likely needed and went to the cash register and paid.
Unfortunately, upon arriving at Cheryl’s apartment we checked the recipe, which neither of us had examined in months, and learned that we had only purchased half as much peel as needed, and didn’t have the raisins or currants that we needed. We were also missing allspice.
A second trip was then made to the vegetarian store. We quickly re-found the peel and scooped the desired quantity. The allspice was also quickly located and an appropriate amount scooped into a bag. Unfortunately, it took us a while to find the currants, mainly because of a lack of familiarity with French vocabulary relating to dried fruit products. In the end we were able to acquire the desired products.
As we were checking out for the second time in less than an hour the cashier, who had also served us the first time, asked, in a friendly way, what it was that we were making. After a moment of collective hesitation, I stated that we were making a pork cake. At first the woman didn’t quite seem to understand what it was that we were making. Eventually we were able to express that it was basically a cake with pork, and raisins, currants, and citrus peel.
Shortly after returning I set to grinding the meat. The grinder was attached to the slat of a bench and a bowl placed beneath the outlet. Quickly at first, and them more slowly, the ground pork started to be extruded from the nozzle. Gradually more of the pork was added to the hopper until it was full and the turning of the crank seemed to be doing nothing. Somehow a break through was reached and the pork once again began to move quickly through the grinder.
Once ground, the pork was mixed with a cup of hot coffee and set outside to cool. It was about at this point that it was realized that even after two shopping trips we still did not have all of the required ingredients. We were missing two-thirds of a cup of molasses. Hugh kindly volunteered to pick some up at the local grocery store.
After the pork and coffee mixture had cooled the traditional cake ingredients, such as the spices, leavening agent, sugar, eggs, molasses, and flour were added. Simultaneously, the fruit, the raisins, currants, and peel, were coated in flour. Eventually the two mixtures were combined, both of which were of similar volumes.
The resulting dough was then added poured into a pan on top of three layers of parchment paper and placed in the oven. After a period of cleaning we basically just had to wait until the cake had finished baking, which we expected to be in about three hours.
Fortunately, the cake was fully baked after only about a two hours. The delicacy was then lifted from the pan and allowed to cool on the parchment paper.
Soon after the baking process was complete we decided to test our product and see if it had been worth the effort, or if it was even edible. Much to my surprise, the cake was very tasty and quite passable, particularly considering that it is a basically a fruit cake.
As it was a rather large cake, and of a somewhat strange composition, Cheryl insisted that I take some with me. So now, Nithum and I, just like most households in North America have a hunk of uneaten seasonal cake sitting somewhere, waiting to be served in case company drops in unexpectedly.
Fortunately, this situation will only last for a few days as it is my intention to the transport the hunk of cake to Newfoundland with me when I head out on Monday. Hopefully it will taste as good in a few days as it did yesterday.
Saturday, November 03, 2007
A Few Quick Notes 126
-Today is slightly overcast, but generally pleasant. The temperature is that of a nice fall day, which is rather appropriate as we are in the heart of fall.
-It seems that Thomson House did not attach my prize from the Halloween party staff costume contest to my most recent paycheque. I had really been hoping that I would find a nice additional component with this cheque.
-Work went relatively smoothly last night, though we weren’t as timely in our departure because of a banquet that was taking place in the ballroom. Amazingly, though many kegs were on the low side none blew all night.
-Tonight I will be working my first formal function, a high school reunion dinner and dance for 100 people. As of right now I am not really sure what to expect, aside from a huge number of dishes. I had been hoping that it wouldn’t be a late night, but it being a high school reunion may mean that this is not the case.
-In preparation for today’s formal shift I had to purchase a black shirt, which we are required to wear for such events. As I have not had to purchase all that much clothing in Montreal I really had no idea where to go for such a thing. A co-worker suggested a thrift store on St. Laurent, near Mont Royal.
As I rode north on St. Laurent I was shocked to see a store with a line up of about 45 people outside it doors. After a brief inspection of the area I determined that this was in fact the store that I had been hoping to visit. Though not particularly keen on the idea of waiting in line to enter a thrift store, I eventually joined the line. As I entered the line I noticed that there was a cameraman filming the line for CBC (or the French equivalent). After a few minutes and only a slight amount of progress I decided that I could not spend 45 minutes in line without a guarantee that I would find what I needed.
My next step was to ride from my current location to Place Alexis Nihon and try to find a black shirt in one of the many stores there. It seemed that either Zellers or Winners could be stores that would have such an item, and if they didn’t there would surely be something.
As it turned out, not only did Zellers have black shirts but also they were on sale for 40% off. This means that I was able to purchase a new shirt for less than $9. Unfortunately, I then decided to check out a display in the back of the store and ended up making a $24 impulse buy (though I think it can be defended as an amazing deal).
-It seems that Thomson House did not attach my prize from the Halloween party staff costume contest to my most recent paycheque. I had really been hoping that I would find a nice additional component with this cheque.
-Work went relatively smoothly last night, though we weren’t as timely in our departure because of a banquet that was taking place in the ballroom. Amazingly, though many kegs were on the low side none blew all night.
-Tonight I will be working my first formal function, a high school reunion dinner and dance for 100 people. As of right now I am not really sure what to expect, aside from a huge number of dishes. I had been hoping that it wouldn’t be a late night, but it being a high school reunion may mean that this is not the case.
-In preparation for today’s formal shift I had to purchase a black shirt, which we are required to wear for such events. As I have not had to purchase all that much clothing in Montreal I really had no idea where to go for such a thing. A co-worker suggested a thrift store on St. Laurent, near Mont Royal.
As I rode north on St. Laurent I was shocked to see a store with a line up of about 45 people outside it doors. After a brief inspection of the area I determined that this was in fact the store that I had been hoping to visit. Though not particularly keen on the idea of waiting in line to enter a thrift store, I eventually joined the line. As I entered the line I noticed that there was a cameraman filming the line for CBC (or the French equivalent). After a few minutes and only a slight amount of progress I decided that I could not spend 45 minutes in line without a guarantee that I would find what I needed.
My next step was to ride from my current location to Place Alexis Nihon and try to find a black shirt in one of the many stores there. It seemed that either Zellers or Winners could be stores that would have such an item, and if they didn’t there would surely be something.
As it turned out, not only did Zellers have black shirts but also they were on sale for 40% off. This means that I was able to purchase a new shirt for less than $9. Unfortunately, I then decided to check out a display in the back of the store and ended up making a $24 impulse buy (though I think it can be defended as an amazing deal).
Sunday, February 04, 2007
A Few Quick Notes 60
-Another cool day in Montreal. Today was not as clear as yesterday and at times we experienced a few flurries. Tonight the temperature is supposed to go down to about -21, I guess I won’t be going out for my traditional 4:00 AM walk.
-The Colts won the Stupor Bowl. Google News is a very good way of keeping up with things in which you aren’t really interested.
-I have been coming to the realization that I drink a pretty large amount of herbal tea. I would guess that today I have already had 4 or 5 mugs worth, and I just brewed another.
-My uncle departed for New York today. This means that I will be visitor free until Neil arrives on the 15th. My cousin Julia is scheduled to drive up from Rhode Island a few days after that.
-My work schedule this week is not very nice. I will be working to special events on Wednesday and Thursday and then my normal shift on Friday.
-Though I have checked a few time, Google News still has nothing relating to the gas leak on St. Laurent. Our loyal readers have not been able to evaluate my on the spot reporting skills.
-Crap, I just remembered that I have to do some cooking before I go to bed. I guess I won’t be in bed in about five minutes as I had hoped.
-The Colts won the Stupor Bowl. Google News is a very good way of keeping up with things in which you aren’t really interested.
-I have been coming to the realization that I drink a pretty large amount of herbal tea. I would guess that today I have already had 4 or 5 mugs worth, and I just brewed another.
-My uncle departed for New York today. This means that I will be visitor free until Neil arrives on the 15th. My cousin Julia is scheduled to drive up from Rhode Island a few days after that.
-My work schedule this week is not very nice. I will be working to special events on Wednesday and Thursday and then my normal shift on Friday.
-Though I have checked a few time, Google News still has nothing relating to the gas leak on St. Laurent. Our loyal readers have not been able to evaluate my on the spot reporting skills.
-Crap, I just remembered that I have to do some cooking before I go to bed. I guess I won’t be in bed in about five minutes as I had hoped.
Friday, February 02, 2007
Gaz leak on St. Laurent
Earlier this afternoon I was walking along St. Laurent, making my way over to meet my father and uncle at their hotel. Just a block or so north of Sherbrooke I noticed that I was walking next to a water mane construction site and that there was a very loud noise coming from the pit. Accompanying the hissing was a strong smell. Though the employees didn’t really seem too agitated, I quickly figured out that this must be a gas leak.
As this idea was forming in my head a fire truck appeared on the scene. As I proceeded south several other fire trucks appeared. Still nothing in particular was being done to evacuate the area or prevent people from walking right next to the construction site.
When I reached the hotel I mentioned that I thought there might be a gas leak on St. Laurent. After a few minutes of preparation we headed out and approached the area. We very quickly saw that the street was now closed to traffic and that there were even more fire trucks. We also saw that there was a gas truck on the scene.
Though the street was closed to traffic pedestrians could still get pretty close to the action. So, as it was on our way, we walked towards the heart of the scene. It soon became clear that this was a pretty major operation and that for some reason the fire trucks were pumping water and had hoses out. A pretty large amount of water was flowing down the sides of the streets, though we weren’t able to see the source.
Maybe later tonight I will try to check some news sources and get official confirmation that the construction crew struck a gas line while doing routine work.
Anyway, it is likely that you read it hear first.
As this idea was forming in my head a fire truck appeared on the scene. As I proceeded south several other fire trucks appeared. Still nothing in particular was being done to evacuate the area or prevent people from walking right next to the construction site.
When I reached the hotel I mentioned that I thought there might be a gas leak on St. Laurent. After a few minutes of preparation we headed out and approached the area. We very quickly saw that the street was now closed to traffic and that there were even more fire trucks. We also saw that there was a gas truck on the scene.
Though the street was closed to traffic pedestrians could still get pretty close to the action. So, as it was on our way, we walked towards the heart of the scene. It soon became clear that this was a pretty major operation and that for some reason the fire trucks were pumping water and had hoses out. A pretty large amount of water was flowing down the sides of the streets, though we weren’t able to see the source.
Maybe later tonight I will try to check some news sources and get official confirmation that the construction crew struck a gas line while doing routine work.
Anyway, it is likely that you read it hear first.
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