Just came back from a trip to Quebec and was able to eat at Moishes in Montreal.  It’s an old school steakhouse: very nice wood interior, well dressed wait staff and a small meat menu.  I ordered the ribeye with twice baked potato for $54 and my wife ordered the striploin New York cut with french fries for $52 so we could get a nice cross selection.  We also shared oyster mushrooms ($11) and a Caesar salad ($10).  I’m remember-guessing on the prices but they’re pretty close.
Every meal at Moishes …

I love black pepper and really enjoy pepper crusted bacon.  I have been looking for a method to make this at home since I’m already making bacon, and was peeling the skin off a smoked belly when it hit me.  When the belly is hot it’s covered in a thin layer of hot fat which acts an adhesive, so anything you rub into it at this stage will stick to it when the bacon cools down.  This sounds incredibly obvious now but it never occurred to me.
I cracked about a …

My next baking project is sandwich bread: that regular light loaf that’s good for most of a week, toasts nicely and gets the job done.  I turned to Cook’s Illustrated for a recipe and gave it a whirl: it’s good but a little too dense and heavy, which I blame on the milk.  It’s great for toast but not a sandwich.

Every recipe I find for basic white sandwich bread calls for milk, along with the flour, yeast, salt and eggs.  The other factor so far is that every recipe is …

A trip to the local farmer’s market brought me in contact with a mixed basket of peppers for $1: it was a deal I couldn’t refuse.  It was a real mix of varieties and shapes but they were at maximum ripeness so I immediately washed them up and roasted the lot.
I thought about oiling them up and roasting in the oven or the barbeque but I have a gas stove so I did three or four peppers at a time sitting on the grate of my largest burner with the …