Cooking Resources

Rocklobster · 06-07-2011, 08:39 AM

Ted has quite a few books out on grilling. He did a spot on a show on CTV called Cottage Country for a few years. He is from Southern Ontario.

I am all too familiar with your lifestyle. I live in a village up river from you. Population 250. Silos to the left, silos to the right.....Ottawa is 1 1/2 hour drive.

GrillingFool · 06-07-2011, 10:14 AM

Saw something interesting at the grocery store yesterday....
CEDAR COOKING PAPER!
Super thin sheets of cedar, for wrapping stuff in, then steaming or otherwise
cooking.... Didn't buy any, but I think I will next time I go there.

roadfix · 06-07-2011, 11:07 AM

I bought a thing of untreated cedar fencing at Home Depot last week, chopped it down to several smaller pieces and used one on some salmon fillet. The salmon came out good but it did not have that same cedar plank flavor and aroma as store bought planks. I'm wondering if I should look for a different type of cedar. This fencing material I believe was white cedar and it did not have that typical aromatic scent that you would find on grilling planks and closet liners.

CWS4322 · 06-07-2011, 11:24 AM

Roadfix--I've used white cedar planks. Mind you, the salmon had mighty fine marinade. The smokiness combined with the marinade was excellent. I know I stashed my ingredients list somewhere...
Rock--I thought you were closer to TO?

Rocklobster · 06-07-2011, 11:29 AM

Quote:

Originally Posted by CWS4322

Roadfix--..
Rock--I thought you were closer to TO?

In the Valley, between Renfrew and Pembroke. Near the whitewater rafting companies....

sparrowgrass · 06-07-2011, 11:30 AM

I think most folks use western red cedar for salmon--wrc grows on the NW coast (OR--AK), where lots of salmon is harvested.

Any of the hardwoods that you use for smoking should be safe for using as planks--but I don't know how much flavor they would impart unless you got some smoke off of them. Pecan, hickory, maple, fruit woods like apple or cherry all make good smoke.

No pine, unless you like the taste of turpentine.

CWS4322 · 06-07-2011, 01:31 PM

I don't think Birch would work either. I have a bunch of black cherry....that might be interesting. I'll have to keep my eyes peeled "for planking saw logs" at the log auction in the fall...

CWS4322 · 06-07-2011, 01:32 PM

Rock--ah, you're in that neck of the woods. So, your favorite foodie shops in Ottawa?

Rocklobster · 06-07-2011, 02:24 PM

Quote:

Originally Posted by CWS4322

Rock--ah, you're in that neck of the woods. So, your favorite foodie shops in Ottawa?

La Botega in the Market, Nincatros on Merivale, Lucianos on Preston,(noticing a trend here?). My son lives in the market, so I am down there quite a bit, for cheese, LaPointes for fish (bring a small cooler. they will give you all the ice you need ) and other goodies. I still haven't checked out T&T Chinese grocery on Hunt Club. It is supposed to be collosal. I need some time to go there. I don't want to have to rush through. Sometimes I leave town through Summerset and stop at a few smaller places down there to get some Indian pickle type things, lemon grass and spices... thankfully we have a great German butcher/deli in Pembroke, which is the largest centre near my place.