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itch22

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Posts posted by itch22

    "flexitarians" ... what's in a name?

    in Food Traditions & Culture

    Posted

    It does sound a little bit more like it belongs in a dance studio, doesn't it?

    Nevertheless. The word "omnivore" is perfectly fine for what people are describing here. Part of what bugs me about "flexitarian" is that first syllable. Most of the real vegetarians I know are that way for religious or ethical reasons, not reasons of fashion. There's nothing flexible about their commitment.

    I think I feel my usual defense of the language coming on. Time to go read someone who's truly creative and playful with it, I guess.

    I agree. An omnivore is an omnivore, whether he/she prefers vegitables or meat as their primary source of food. There is no need to apply specific terms to omnivores because one omnivore prefers a salad for lunch over a humburger. If so, where does it end? How about lettuce-itarian, tomato-itarian, or beef-itarian?

    What to serve these people?!

    in Cooking

    Posted · Edited by itch22 (log)

    If you're able to entertain outside, a "make your own shishkabob" is a good alternative as well--marinated vegetables & meats (on different platters, of course), and sides of fruit and salads.  Just be sure part of the grill is reserved for vegetables skewers only.

    Diana

    (add me to the "doesn't eat vegetables?" perplexed crowd)

    I second this idea. Even in-doors under a broiler it'd be great. My in-laws are a mix of carnivores and herbavores; so pork and/or lamb souvlaki and veggie kebabs are standard. Tatziki sauce in abundance, grilled pita bread, usually a dip such as baba ganoush or hummis, and a rice pilaf.

    EDITED for typos.

    Pearl Bridge Soy Sauce

    in China: Cooking & Baking

    Posted

    I'll have to check mine today and maybe post a picture of it. I do know the label is not holographic, but I'm in Canada not America. I also but my PRB by the canister not the bottle. At the amount of soy sauce I use in my house I'd need a several recycling boxes for bottles alone each week.

    SAVE OUR SUSHI

    in Ontario: Dining

    Posted

    FYI- most "raw" fish in the sushi industry has been previously frozen at some point (on the fishing boats) or in the store level. The media forgot to disclose this to the public. Dont be foolled, its not always "FRESH""

    Oh... I do love my sushi.

    chococrazy  :raz:

    It a lot of the run-of-the-mill places, yes, but in a lot of higher end places the fish has never been frozen.

    I think that the main problem with this law is what it represents. About a month ago I contracted camplibactor. Since camplibactor is a "reportable disease" (parasite acctually), the local Health Unit had to interview me. She asked me questions like, "Do you eat rare or raw meat? Do you eat raw eggs? Do you eat raw bean sprouts? Do you eat unpaturised cheese?" I answered "yes" to all of these. She asked me why I take such risks, and I replied that these things taste good.

    Maybe I got camplibactor form one of these sources (or maybe a chef at a restaurant who did not wash his hands). If I did, it was worth it. I don't want the Ontario government "looking out for me" telling me I can't eat raw eggs because I'll get sick. I know I might get sick, but that is a risk I am willing to take.

    Pearl Bridge Soy Sauce

    in China: Cooking & Baking

    Posted

    Thanks for all the information. I like PRB's soy sauce for Chinese cooking, but just wanted to know if I was overlooking something better out their.

    No one, however, has mentioned PRB's shrimp flavoured soy sauce. I have tried their light, dark, and mushroom flavoured ones but not this one. Has anyone tried it?

    I will also have to keep an eye out for the "Gold Label" light soy sauce, as I have not seen it sold anywhere around here.

    Does anyone know what differences to look for when trying to detect conterfeit soy sauce from the real deal? (Who'd of thought conterfeit soy sauce would be a big deal? Hmm... We should erect a foodie INTERPOL. :biggrin: )

    Pearl Bridge Soy Sauce

    in China: Cooking & Baking

    Posted

    For Chinese cooking, what are people's thoughts on the Pearl Bridge brand of soy sauce? All the Asian grocers in 100 km radius from where I live stalk only Pearl Bridge (light, dark, mushroom flavoured, and shrimp flavoured), and a HUGE variety of Kikkoman (which I use for Japanese cooking).

    (I thought something like this may have been brought up already but I did a site search and didn't find an answer.)

    Chinese cookbooks

    in Cookbooks & References

    Posted

    My order for "Chinese Cuisine" published by Wei-Chuan Publishing (bi-lingual edition) came today. I read it cover to cover and thoroughly enjoyed it and have already put it into use. The only dissatisfying thing is it makes references to other recipes from other books from the line. I guess I'll have to buy all of them now! :biggrin:

    Chinese cookbooks

    in Cookbooks & References

    Posted

    After this post, I looked through some of the recipes. There are ones that seemed traditional, but also some "adjusted" ones. The photos are very colourful.  There are step by step photos on how to, and a glossary at the end.

    Do you mean in the one I linked to on Amazon, or the Chinese Cookbook #2? May have been different authors.

    St. Lawrence Market

    in Ontario: Dining

    Posted

    Dried and hot. (The best in my humble opinion.) I also bought a variety of high end olive oils, good parmigiano reggiano, and prosciutto. The olive oils put me over my budget so I skipped the Caviar Store.

    I also made a stop in at Little Tokyo in Kensington Market. It was also my first time there (Little Tokyo, not Kensington) and I was very impressed. Helpful staff, high quality imports (not cheap MSG enriced stuff), and free tea samplings.

    SAVE OUR SUSHI

    in Ontario: Dining

    Posted

    My wife thought that Rob Shaw's profile of our campaign in the Globe made me sound like a lunatic. She's probably right, but I'm very pleased since it's led to nearly a hundred new signatures today!

    I think a lot of people who are not sushi lovers think we are lunatics. When I had read the Toronto Star article when it was first announced I got really upset and those I live with (who are not sushi fans) had no idea why I'd be upset about something so unimportant.

    Chinese cookbooks

    in Cookbooks & References

    Posted · Edited by itch22 (log)

    I don't have a really good favourite Chinese cookbook, though that may change as I took browniebaker's advice and placed an order for a couple books off her recommended list, I would like to share a worst cookbook of all-time Chinese or otherwise.

    Someone, as a gift, gave me the Australian Woman's Weekly Oriental Cookbook. It is mainly Chinese, and I use that term loosly inconjuntion with this book, and the other half is an assortment of Japanese, Thai, Malay, and Vietnamese. The final chapter outlines on how to throw a "very traditional and very special Chinese buffet in your own home" featuring the most westernized dishes that vaguely resemble their original Chinese dish.

    I should post a couple of the recipes to illustrate how bad it is but that might infringe on copyright laws.

    EDIT: Here is a link to it on Amazon

    http://www.amazon.co.uk/exec/obidos/ASIN/0...4032589-9592613

    Chinese Green Teas

    in Coffee & Tea

    Posted

    I love green tea, but have been primarily enjoying only Japanese teas (Gyukuro being my favourite, and Sencha a close second). Recently, after realizing I know nothing of Chinese green tea and seeing that most of the highend Japanese teas carried by the local supplier are imported from China, I thought I'd try and learn more.

    I've done a lot of reading on various sites found through Google and learned a bit, but I'd like to here from anyone on here who may be paticularily knowledgable about Chinese green teas.

    I've recently tried gunpowder for the first time, specifically Osprey Organic Gunpowder, and I found it to be a much heavier tea compared to the Japanese teas I am more familiar with. I want to try Dragon Well but will have to get to a bigger city to find a reputable importer.

    Japanese foods-- ocha

    in Japan: Cooking & Baking

    Posted

    I didn't use boiling water. Wouldn't that burn the tea, as it would matcha or sencha?

    Is konnacha the same as agari? If so, the konacha I brewed was much darkerer and thicker than the tea I've had in sushi bars. The instructions with the back recommended 1 tbsp per cup. The instructions are in Japanese, but a store employee translatted them for me. (I feel like a child sometimes. :rolleyes: )

    Here is another question, when it says "cup" in brewing instructions, is this the same as the American cooking measurement?

    (Torakris, maybe I should have posted this topic in the tea forum, but at least it is specifically about Japanese teas...)

    Japanese foods-- ocha

    in Japan: Cooking & Baking

    Posted

    I recently purchased some tea called Maccha Iri Konacha (Shirakiku Brand), and seems to be somewhere in between matcha and sencha. I've tried brewing it like matcha and sencha, the sencha brewing methods producing a better cup of tea, but it wasn't as good as matcha or sencha (or gyokuro). Is it my personal taste? Or are there special brewing instructions I am unaware of?

    SAVE OUR SUSHI

    in Ontario: Dining

    Posted

    I am a big sushi fan, and when I am not making it myself I am a regular at the local suchi bar in Belleville as well as a few others in Ottawa, Kingston, and Toronto. I am very upset about this.

    I called my local MPP, Ernie Parsons, and I encourage all of you to contact your local MPP and complain as well.

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