What’s a Turkish pide and is it any good to eat?
This was lunch for two today, at Pizza-Pide on Gerrard at Pape. Pide is a boat-shaped pizza made in a pizza oven. There are lots of non-Italian toppings to choose from. We like the spinach and feta best. You can get ground beef, but if you want to try what the Turks like, pick one with lamb.
They are delicious and you will leave very full. An average price for a pide is 12 bucks. Beverages are cans in the cooler. I like the cherry drink.
What’s a Himalayan Pink Salt Slab and do you need one?
Danica has been doing without a salt slab all these years, but a gift has changed that.
First step is to cure the slab by subjecting it to high temperature for a long time. I asked why the slabs didn’t come cured and Danica said that would raise the cost. True, I thought, but curing raises the cost of pork and yet they still cure ham. Obviously, I know nothing about cooking.
The cured salt slab is very nice to look at … like a block of pink marble. It was placed on the gas burner and scallops were chosen for the first run.
So here are the results. Bear in mind that I know nothing. The scallops came off very evenly cooked and tender, not rubbery at all. They didn’t have any flavour, just a pleasing texture. Danica attributes the lack of flavour the the particular scallops we had. They held a lot of moisture and, although they bubbled and sizzled well on the slab, they didn’t brown much.
So I’m thinking that the main virtue of a Himalayan Pink Salt Slab might be that it distributes heat evenly. It also looks cool … but don’t touch. It gets very hot.