Vancouver/Western Canada Ingredient Sources Topic
Posted 05 December 2003 - 12:05 PM
Posted 05 December 2003 - 03:34 PM
I have yet to acquire a truffle that has half the flavour of the white truffle oil one can buy at the Gourmet Warehouse. Knowing what I know (from reading) about the clandestine nature of the truffle industry it seems that anything we could acquire here in Vancouver at the retail level would be far down the quality ladder.
Posted 05 December 2003 - 07:09 PM
Your safest bet is to travel down to Seattle and try DeLaurenti's.
They have them at Sosio's on occassion - one of the produce vendors in the main market. I've only sniffed 'em, not bought 'em.
Posted 05 December 2003 - 08:23 PM
Posted 07 December 2003 - 10:01 AM
Posted 07 December 2003 - 10:54 AM
Is Sosio's the place about in the middle of the market with really nice but expensive produce? I bought a Chineese truffle there if thats the place. It was good quality. He also said he occaisionally gets Oregon truffles.
Correct. Interestingly, they have usually steered me to the black over the white truffles. They are not close in flavour compared to their European counterpart.
Posted 30 December 2003 - 05:17 PM
Posted 30 December 2003 - 09:42 PM
Maybe I should have been more explicit: does anyone know if its possible for a lazy foodie like me to buy rendered duck fat here in Vancouver ?
Posted 30 December 2003 - 11:14 PM
I also smother my chickens in the stuff before I roast them. Duck fat, an essential food item.
Everyone have a happy new year.
PS. Sometimes they don't have it out so you need to ask for it.
Edited by "T", 30 December 2003 - 11:15 PM.
Posted 31 December 2003 - 08:47 AM
And by the way, they also sell goose fat if you should so choose. I am beginning to believe that Oyama translates into Nirvana. A one stop shop for so many goodies!
Posted 31 December 2003 - 10:20 AM
I'm actually happy to see how busy Oyama is, and how hectic it's been during the holiday season. Same is true for "les amis" and other quality food shops around town. More people seem to appreciate good food, food that taste what it is, food that involves technique, knowledge, passion, craftsmanship.
Let's hope Vancouver and VI keep going in that direction, because the potential here on BC's west coast is phenomenal.
So what do we need ? Another Oyama location of course ! Come on guys, and more bakeries, actual fish shops without frozen crap, butchers that offer something different than tenderloin and 10000 varieties of BBQ sauce, and of course... more and more good restaurants, and a few very very good ones, that would blow away Feenie's and West. 'Cause alright, they're good, but they ain't
michelin-starred quality yet (OK, we'll argue for 1*).
Se.ed Artisan Foods, Vancouver BC
Follow Se.ed's growth at: http://spaces.msn.co...fromseedtofood/
Posted 02 January 2004 - 06:19 PM
Hills Foods Ltd.
Unit 1-130 Glacier Street
Coquitlam, British Columbia
Canada V3K 5Z6
Phone: (604) 472-1500 / Fax: (604) 472-1501
They have a $100.00 minimum cash and carry policy.
They supply game and other items to a lot of restaurants in the lower mainland.
They have frozen goose legs that are great for confit. And whole lobes of foie gras are available too.
Dumber than me.
And tastes good.
Pass the salt.
Posted 18 May 2004 - 10:56 PM
Secondly, where in the Lower Mainland can I find a good-price excellent quality truffle oil? What consitutes a good quality truffle oil?
Thirdly, I had some risotto at Trafalgar with truffle oil and thought it was delicious. I thought of sprinkling this on mashed potatoes, steak, rice, noodles, etc. What should be the proper way of using this to get the best flavour out of the truffle oil?
Thanks for your expert advice.
Posted 19 May 2004 - 08:45 AM
May I suggest cooking a pizza dough with nothing on it but a little olive oil, then when cooked and still hot slice it open like a bun, smear with goat cheese and truffle oil, return it to the oven for about another 5 minutes, drizzle top with olive oil, slice and eat. Drink a decent Chianti Classic or Jumilla with it.
Use it sparingly and never cook it or it will loose it's flavour. There is some debate about storage. I keep mine in the refrigerator and take it out before using so it will loosen up. i believe it will go rancid after opening if you leave it on the counter for a month or so.
Edited by Coop, 19 May 2004 - 08:48 AM.
Posted 19 May 2004 - 10:38 PM
BTW, I checked out Cioffi's due to several positive comments from this site and I am impressed. It is comparable to Bosa Ent. on Victoria and Frances but Cioffi's have a bigger FRESH deli section and very friendly staff, so unlike Santa Barbara on Commercial Drive (so overrated!)
Posted 20 May 2004 - 09:10 AM
Posted 26 May 2004 - 10:46 PM
"One cannot think well, love well, sleep well, if one has not dined well."
Posted 20 August 2004 - 03:29 PM
Posted 20 August 2004 - 04:35 PM
Posted 20 August 2004 - 04:53 PM
Posted 23 August 2004 - 05:45 PM
Posted 27 August 2004 - 11:04 AM
Posted 09 September 2004 - 10:48 PM
Does anyone know where to buy fresh/dried Lavender(that is suitable for baking/cooking purposes) in Vancouver?
Well it's not in Vancouver but I'd give the Tuscan Farm Gardens just outside of Langley a call. They have a a lavender and echinacea farm. Here's the link
Hope this helps.
Posted 18 November 2004 - 04:18 PM
Conducting tasting survey of blood sausage. So far I have, English, Scottish, German (two types) and Polish with buckwheat. But no French boudin noir. None available on the island.
Anyone know of where I could possibly get some shipped to me from Vancouver? It would be great if it was also made in Vancouver, but as long as it is something that can easily be obtained, I'm open. Flavour important too.
Posted 18 November 2004 - 05:54 PM
Posted 18 November 2004 - 09:15 PM
As for Boudin Noir, have you tried the french deli on Granville Island. I can't remember their name at the moment. (Any help guys)
I think the one your talking of is called Oyama Sausage Co. There products are great. I love the toulouse. There terrines and pates also rock. Haven't tried there black pudd yet.
Posted 19 November 2004 - 09:54 AM
Must practise patience until then.
Posted 07 December 2004 - 02:48 AM
from her description, i've narrowed it down to the Physalis. Specifically the Cape Gooseberry or the Ground Cherry.
Now, where in the GVRD would I be able to find that for her? I'm thinking of giving her a large basket of it for Christmas. She says that she loves that fruit very much but has only eaten it once and wishes she knew what it was and could have more of it.
Posted 07 December 2004 - 09:40 AM