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Marie Porter returns to craft the kind of Canadian cookbook that could only be written by a Canadian living “away”...
Marie Porter returns to craft the kind of Canadian cookbook that could only be written by a Canadian living “away”...
Marie Porter returns to craft the kind of Canadian cookbook that could only be written by a Canadian living “away”...
469 backers pledged $17,963 to help bring this project to life.

Marinade Update.. and Let's Talk Peameal / Back Bacon!

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OK, loads of yummy pics to share, so I'll be as brief as I can!

First off - the marinade.

After a bunch of experimenting with it, I ended up deciding to go with the corn starch, but modified my original plan for the technique, so it's not actually THAT much more fussy.  Instead of whisking everything together in a bowl, you whisk it all together in a pot over heat.

... it turned out perfectly!  Easy to make, right taste, right texture, and ALMOST the right colour - not bad for not having any additives:

That seasoning to the left is the homemade Montreal Steak Spice I concocted for the book, btw.  I made it less salty than the original, and it's SO good!
That seasoning to the left is the homemade Montreal Steak Spice I concocted for the book, btw. I made it less salty than the original, and it's SO good!

 (Excuse the TOTALLY unedited photos... the backdrop we use is pretty old, and we have cats everywhere! There will be no cat hair background in the final book photos!)

On to the bacon!

So, the day before I started this campaign, I put on a batch of peameal bacon.  I make it fairly often, but have never bothered shooting it.   We did so yesterday.

If you're from Ontario (or a few other areas) and living away, I apologize for what I'm about to do to you. I promise though, you can be just 1 week away from your own Peameal bacon: I have my recipe up, here.

Just look at this beauty!

Peameal Bacon
Peameal Bacon

 
I normally pull it from the brine at 5 days, but got too busy and left this one for 7.  It tasted even better, pulling a little more flavour into itself. Highly recommend the added wait, if you have the patience!

Here, we have some fried up:

Fried Peameal
Fried Peameal

 
And here is what I did with it:

 Yes, I know some people consider that much "stuff" on a peameal sandwich to be absolute sacrilege... but I like what I like!   (and I LOVE it this way:  Baby spinach, sharp cheddar, fried peameal, fresh tomato, red onion, roasted garlic aioli, on toast).

In other news...

Saturday morning, I made a batch of Clodhoppers to be photographed.  It's been a while, I forgot how quick it was - literally about 3 minutes to make, then about 15 in cooling time.

I gifted a bag of it to a local friend who had never heard of the stuff.   Apparently it turned her family into "a bunch of vicious little creatures" who "battled it out for more".

Sounds about right, eh?

I love introducing people to Canadian food!  Hell, I even have a good time introducing fellow Canadians to regional Canadian goodies that they haven't been exposed to yet!

I was at an event for Canadians in Minneapolis a while back, and made friends with a Newfoundlander.  At some point, I told her how excited I was that this place actually had honey dill sauce.. and she'd never heard of it.  Makes sense - it's very much a Winnipeg thing.

Oh, her face when she tried it! Very much the wide eyed, "WHERE HAS THIS BEEN ALL MY LIFE!?" reaction.

I look forward to being able to provide that sort of reaction on a wider basis, with this book!

As always, I am blown away by the backer generosity, and all of the support on this project!   Thank you so much for all that you do!

Marie

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