Dave Fortin
@davefortin.bsky.social
A French-Canadian that is all about food preservation. Charcuterie, canning, drying, and hot peppers. Star Trek in my heart and soul. Slave to Margot the Corgi.
Fermentation Friday should be a thing. Here is an idea I had before going to sleep. I grow Aji Strawberry peppers every years but never did a sauce with strawberry with it. Since they were dried hard, I steamed them for about half an hour, or until leathery before adding them. 🍽️
March 28, 2025 at 9:37 PM
Fermentation Friday should be a thing. Here is an idea I had before going to sleep. I grow Aji Strawberry peppers every years but never did a sauce with strawberry with it. Since they were dried hard, I steamed them for about half an hour, or until leathery before adding them. 🍽️
Best of both worlds sandwich. Not enough good "smoked-meat" sandwich places in Montréal have a Reuben on the menu. It's kind of sad cause I kind of prefer it to the classic mustard and rye bread kind, and our pastrami is much better than the NY recipe. Good thing I make the best homemade pastrami. 🍽️
March 21, 2025 at 6:15 PM
Best of both worlds sandwich. Not enough good "smoked-meat" sandwich places in Montréal have a Reuben on the menu. It's kind of sad cause I kind of prefer it to the classic mustard and rye bread kind, and our pastrami is much better than the NY recipe. Good thing I make the best homemade pastrami. 🍽️
Easter ham harvest has started. I used to make only 2 of them for Easter but now I've got to produce for all my family and friends. And I couldn't be happier. Made with a pork loin and an industrial amount of maple syrup, it's really difficult to go back to the store bought kind after eating this. 🍽️
March 20, 2025 at 3:20 PM
Easter ham harvest has started. I used to make only 2 of them for Easter but now I've got to produce for all my family and friends. And I couldn't be happier. Made with a pork loin and an industrial amount of maple syrup, it's really difficult to go back to the store bought kind after eating this. 🍽️
If you are around the Montréal region and you heard a loud CRUNCH it was probably me bitting inside this magnificent sandwich.
For me, 2/3 flour and 1/3 potato starch is my go to recipe for fried chicken. Only flour ain't crispy enough.
I ate 3 sandwich. That is all. 🍽️🍝
For me, 2/3 flour and 1/3 potato starch is my go to recipe for fried chicken. Only flour ain't crispy enough.
I ate 3 sandwich. That is all. 🍽️🍝
March 15, 2025 at 7:45 PM
If you are around the Montréal region and you heard a loud CRUNCH it was probably me bitting inside this magnificent sandwich.
For me, 2/3 flour and 1/3 potato starch is my go to recipe for fried chicken. Only flour ain't crispy enough.
I ate 3 sandwich. That is all. 🍽️🍝
For me, 2/3 flour and 1/3 potato starch is my go to recipe for fried chicken. Only flour ain't crispy enough.
I ate 3 sandwich. That is all. 🍽️🍝
I think I already mentioned that I was obsessed with fried calamari. This is one beautiful batch. Using panko crumb instead of doing wet clumps is a really good idea. 🍽️🍝
March 12, 2025 at 10:44 PM
I think I already mentioned that I was obsessed with fried calamari. This is one beautiful batch. Using panko crumb instead of doing wet clumps is a really good idea. 🍽️🍝
Started out with a pineapple, mango and habaneros fermentation in a 3% salt brine.
6 weeks fermentation.
Then with a immersion blender I mash everything together, then add one cup of rum. I then emulsify it with 50 ml of oil and about 3-5 g of xantam gum. Mix until really bubbly.
6 weeks fermentation.
Then with a immersion blender I mash everything together, then add one cup of rum. I then emulsify it with 50 ml of oil and about 3-5 g of xantam gum. Mix until really bubbly.
March 11, 2025 at 10:54 PM
Started out with a pineapple, mango and habaneros fermentation in a 3% salt brine.
6 weeks fermentation.
Then with a immersion blender I mash everything together, then add one cup of rum. I then emulsify it with 50 ml of oil and about 3-5 g of xantam gum. Mix until really bubbly.
6 weeks fermentation.
Then with a immersion blender I mash everything together, then add one cup of rum. I then emulsify it with 50 ml of oil and about 3-5 g of xantam gum. Mix until really bubbly.
I needed a good homemade burger for a while. I'm happy now.
Double cheese
Pure butter brioche buns
Homemade bacon
Emulsion of a fermented pineapples, mango, habanero, rum hot sauce.
Onions, lettuce, roasted peppers.
The kind of burger that let me forget about my woes for a beautiful moment. 🍽️
Double cheese
Pure butter brioche buns
Homemade bacon
Emulsion of a fermented pineapples, mango, habanero, rum hot sauce.
Onions, lettuce, roasted peppers.
The kind of burger that let me forget about my woes for a beautiful moment. 🍽️
March 11, 2025 at 9:54 PM
I needed a good homemade burger for a while. I'm happy now.
Double cheese
Pure butter brioche buns
Homemade bacon
Emulsion of a fermented pineapples, mango, habanero, rum hot sauce.
Onions, lettuce, roasted peppers.
The kind of burger that let me forget about my woes for a beautiful moment. 🍽️
Double cheese
Pure butter brioche buns
Homemade bacon
Emulsion of a fermented pineapples, mango, habanero, rum hot sauce.
Onions, lettuce, roasted peppers.
The kind of burger that let me forget about my woes for a beautiful moment. 🍽️
This was the best season of Star Trek
March 10, 2025 at 11:14 PM
This was the best season of Star Trek
Went to the fruit store to get some lettuce for a ceasar salad. What do I see? Fresh kumquat? Time for a finger hot pepper, ginger, pink grapefruit, habanero, bourbon vanilla and kumquat fermented hot sauce. If you haven't tried a citrus and vanilla hot sauce yet, you're missing out big time. 🍽️
March 10, 2025 at 8:43 PM
Went to the fruit store to get some lettuce for a ceasar salad. What do I see? Fresh kumquat? Time for a finger hot pepper, ginger, pink grapefruit, habanero, bourbon vanilla and kumquat fermented hot sauce. If you haven't tried a citrus and vanilla hot sauce yet, you're missing out big time. 🍽️
When I started making charcuterie, one of my goals was to make the perfect bacon. It was a long and difficult task. Either it was too salty, didn't cook right, shrank too much, caramelized to the point of burning, etc. This batch, this final recipe is THE ONE. Now I can die happy. 🍽️
March 4, 2025 at 6:54 PM
When I started making charcuterie, one of my goals was to make the perfect bacon. It was a long and difficult task. Either it was too salty, didn't cook right, shrank too much, caramelized to the point of burning, etc. This batch, this final recipe is THE ONE. Now I can die happy. 🍽️
Spent the day making some delicious Cassoulet. They're not alot of smell in a home more welcoming than beans slow cooking in white wine with duck, pig cheeks, Toulouse sausages and some rosette de Lyon. That's something I always make in big batch cause it freeze great. 🍽️
February 22, 2025 at 12:18 AM
Spent the day making some delicious Cassoulet. They're not alot of smell in a home more welcoming than beans slow cooking in white wine with duck, pig cheeks, Toulouse sausages and some rosette de Lyon. That's something I always make in big batch cause it freeze great. 🍽️
Of all the specialty poutines I make, the French Poutine is my favorite. It still features home fries cooked in tallow and fresh cheese curds, but instead of the classic brown sauce, I use a green pepper sauce with melted blue cheese. It's finished with thinly sliced pepper steak on top.
🍽️
🍽️
February 19, 2025 at 11:35 PM
Of all the specialty poutines I make, the French Poutine is my favorite. It still features home fries cooked in tallow and fresh cheese curds, but instead of the classic brown sauce, I use a green pepper sauce with melted blue cheese. It's finished with thinly sliced pepper steak on top.
🍽️
🍽️
When nature throws you a ton of snow and the grocery store gives you a Valentine's day rebate on oysters, you know it's a sign to eat some mollusk. 🍽️
February 18, 2025 at 1:49 AM
When nature throws you a ton of snow and the grocery store gives you a Valentine's day rebate on oysters, you know it's a sign to eat some mollusk. 🍽️
They're is no such thing as a too big batch of snack sticks. For me they are kind of magical, I make a batch and suddenly friends and family appear at my place. It's my favorite recipe, a truly Canadian snack stick. What makes it Canadian you ask. It's simple, I've replace the water by Clamato. 🍽️
February 11, 2025 at 4:15 PM
They're is no such thing as a too big batch of snack sticks. For me they are kind of magical, I make a batch and suddenly friends and family appear at my place. It's my favorite recipe, a truly Canadian snack stick. What makes it Canadian you ask. It's simple, I've replace the water by Clamato. 🍽️
The remedy for a cold winter day is the smell of a roasting porchetta. Served with braised veggies and some mashed potatoes it's just perfect to warm up after a day in snow. And the leftovers are so good in a sandwich. 🍽️
February 10, 2025 at 9:47 PM
The remedy for a cold winter day is the smell of a roasting porchetta. Served with braised veggies and some mashed potatoes it's just perfect to warm up after a day in snow. And the leftovers are so good in a sandwich. 🍽️
Started alot of hot sauces fermentations for the summer season this past month.
I think I have too much fun making the jars pretty to look at.
Here we have red peppers, habanero peppers, yellow finger hot peppers, dragon fruit, starfruit and clementines. In a 4% salt brine.
Pretty and delicious 🍽️
I think I have too much fun making the jars pretty to look at.
Here we have red peppers, habanero peppers, yellow finger hot peppers, dragon fruit, starfruit and clementines. In a 4% salt brine.
Pretty and delicious 🍽️
February 9, 2025 at 5:12 PM
Started alot of hot sauces fermentations for the summer season this past month.
I think I have too much fun making the jars pretty to look at.
Here we have red peppers, habanero peppers, yellow finger hot peppers, dragon fruit, starfruit and clementines. In a 4% salt brine.
Pretty and delicious 🍽️
I think I have too much fun making the jars pretty to look at.
Here we have red peppers, habanero peppers, yellow finger hot peppers, dragon fruit, starfruit and clementines. In a 4% salt brine.
Pretty and delicious 🍽️
I've worked years to accomplish my vision of the perfect Espelette peppers saucisson.
From growing my own peppers, and sourcing the best back fat.
To testing dozens of red wines.
This year's batch is without a doubt the best I've made so far.
Come on, look at this perfect slice. It's beautiful. 🍽️
From growing my own peppers, and sourcing the best back fat.
To testing dozens of red wines.
This year's batch is without a doubt the best I've made so far.
Come on, look at this perfect slice. It's beautiful. 🍽️
January 29, 2025 at 1:51 AM
I've worked years to accomplish my vision of the perfect Espelette peppers saucisson.
From growing my own peppers, and sourcing the best back fat.
To testing dozens of red wines.
This year's batch is without a doubt the best I've made so far.
Come on, look at this perfect slice. It's beautiful. 🍽️
From growing my own peppers, and sourcing the best back fat.
To testing dozens of red wines.
This year's batch is without a doubt the best I've made so far.
Come on, look at this perfect slice. It's beautiful. 🍽️
Calling all trekkies!
Show me one picture from Star Trek that perfectly embodies your aura
Show me one picture from Star Trek that perfectly embodies your aura
January 17, 2025 at 11:43 PM
Calling all trekkies!
Show me one picture from Star Trek that perfectly embodies your aura
Show me one picture from Star Trek that perfectly embodies your aura
Fried calamari night is always a good night.
Serving it with some arrabbiata sauce.
With what kind of sauce do you like eating fried calamari or seafood? 🍽️
Serving it with some arrabbiata sauce.
With what kind of sauce do you like eating fried calamari or seafood? 🍽️
January 15, 2025 at 10:45 PM
Fried calamari night is always a good night.
Serving it with some arrabbiata sauce.
With what kind of sauce do you like eating fried calamari or seafood? 🍽️
Serving it with some arrabbiata sauce.
With what kind of sauce do you like eating fried calamari or seafood? 🍽️
One of the main reason I make my own cold cuts is because sandwiches are life. In this one I used roasted deli turkey, porchetta and smoked maple ham. Added laitues, grilled piquillo peppers and my family lemon garlic creamy sauce.
Margot was 'mirin that sandwich hard. 🍽️
Margot was 'mirin that sandwich hard. 🍽️
January 14, 2025 at 6:45 PM
One of the main reason I make my own cold cuts is because sandwiches are life. In this one I used roasted deli turkey, porchetta and smoked maple ham. Added laitues, grilled piquillo peppers and my family lemon garlic creamy sauce.
Margot was 'mirin that sandwich hard. 🍽️
Margot was 'mirin that sandwich hard. 🍽️
For me winter is the time when I prepare my pâtés and rillettes. And since I tasted the blueberry liqueur from Rosemont Distillerie, I've been acking to use it in a pâté recipe.
Goddamn that was a good idea.
When life throws you good booze, make charcuterie. 🍽️
Goddamn that was a good idea.
When life throws you good booze, make charcuterie. 🍽️
December 1, 2024 at 9:02 PM
For me winter is the time when I prepare my pâtés and rillettes. And since I tasted the blueberry liqueur from Rosemont Distillerie, I've been acking to use it in a pâté recipe.
Goddamn that was a good idea.
When life throws you good booze, make charcuterie. 🍽️
Goddamn that was a good idea.
When life throws you good booze, make charcuterie. 🍽️
People need to discover cured egg yolks, you can do so much with it. I cold smoke mine with some Applewood, but this year I've also tried aged in red wine and dried in herbes de Provence. Anchovy salt is definitely on my list for the next batch.
November 20, 2024 at 3:12 PM
People need to discover cured egg yolks, you can do so much with it. I cold smoke mine with some Applewood, but this year I've also tried aged in red wine and dried in herbes de Provence. Anchovy salt is definitely on my list for the next batch.
Post a perfect album from the 90s that isn't Nirvana, Pearl Jam, Soundgarden, or Alice in Chains.
November 19, 2024 at 10:58 PM
Post a perfect album from the 90s that isn't Nirvana, Pearl Jam, Soundgarden, or Alice in Chains.
Say hello to Margot, my kitchen supervisor. Every time I cook, she gets in the stairs so she can comment (beg) about everything I use. If she sees me dropping something, she instantly transforms into a kitchen janitor.
November 16, 2024 at 11:54 PM
Say hello to Margot, my kitchen supervisor. Every time I cook, she gets in the stairs so she can comment (beg) about everything I use. If she sees me dropping something, she instantly transforms into a kitchen janitor.
Here some juicy home-grown eggplants pics for the people
November 16, 2024 at 12:13 AM
Here some juicy home-grown eggplants pics for the people