drinkingchef

I was thinking of trying out Century on Monday night. Anyone know if they are open (is Monday a holiday?)

D90 Ask the pastry chef to make a platter and let him decide. That way you will get a few tastes of the best offerings. But if something on the menu catches your eye, go ahead and order it. Everything is good.

Good news for northerners! I was talking to my mom in Prince George this evening and she mentioned that Moreno Miotto (formerly of Bis Moreneo in Vancouver, and even more formerly of Da Moreno in PG) has returned to PG and is opening a new restaurant. She had read an article about it in the local news paper. If my recolection is correct it is called White Goose, but I could be wrong. Thats great news for a city which has a dismal dining scene. Having been a chef in that city (seems like a lifetime ago) I understand the chellenges regarding a fairly shallow talent pool and limitted supplies of the fresh ingredients that I have become accustomed to in Vancouver. However, having had some amazing meals at Da Moreno in the past, I'm confident that he can deal with all that and more. I wish him all the best! I can't wait to try it out during next years obligatory Christmas visit!

I know Sugar Arts in Steveston does sell glucose, but I have only ever purchased it in huge pails. I am not sure if they sell smaller quntities.

Not to deter you... but I would be scared that sprinkling salt would be too strong, or obvious I guess. I was thinking of more subtle ways of working a bit of salt in like sandwiching or icing the cookies with a salty caramel or peanutbutter. Or maybe I'm overthinking it, I do have that tendency

Thanks everyone for the recipes and recommendations. I will be trying them out next week, and I'll post my results and all the recipes that have worked out for me. In the meantime, keep the suggestions coming and I'll do plenty of experimenting. This will be so fun, I love experimenting

Thanks, I would REALLY appreciate that. In exchange, I will get my Aunt's gingersnap recipe for you. She has made it for a few years and I only recently realized that it was gluten free. They are great cookies.

Does anybody have a good recipe for gluten free shortbread. My aunt has asked me to make some for christmas, she and her son both have gluten allergies. She has made a few attempts with a mix of flours she uses, but it never produces that melt in your mouth quality that she is craving. One problem was with rice flour being in the mix, it was very grainy. So that option is definately out. Trials with an alternative grain mix was very heavy, and the texture of the grains just wasn't right I am planning to experiment with different perportions of corn starch, arrowroot, tapioca, and I've even thought about chickpea flour. If anybody has a recipe that they know works, please pass it on, it would save alot of trial and error on my part.

I would look for a recipe that uses a sabayon as the base instead of just whipped egg whites. This will be richer and creamier but less 'fluffy'. Also, that would help stabelize the mousse so it would require less gelatine. I have used recipes like this and they work well, but unfortunately all my recipes are in storage right now as I am in the process of moving so I can't share, but I am sure they are out there somewhere

I'm not too familiar with Icelandic food. Can you pick out a few items in particular that you are looking for?

Props to Mo:Le, its my new breakfast fave also. What have you tried there. I had the chantrelle and back bacon srambled eggs the first time we went there. WOW. Chantrelles + eggs = little slice of heaven Last week I tried the spot prawn and jerusalem artichoke benny, also very yummy, but I'm still dreaming of those chantrelles

I love that place. They have the BEST shawarmas. Its called Pita Wrap Cafe. As for Donairs, I'd rather have a shawarma

The Cordoniu Rose has been on the market for at least a year. I love it. Bubbly rose for $20. How can you beet that. It has actually gone up in price since I first tried it. I think it used to be 17.99. Great value in my opinion. I have seen it the liquor store on Alberni @ Thurlow

Not sure about charcoal, but I know CinCin uses a wood grill. Thats better than charcoal in my opinion.

I've recently discover Ali Babas Pizza in Victoria. There are a handfull of the restaurants here but as far as I know there aren't any off the Island (except the Tawassen Ferry Trerminal, and thats only by the slice-haven't tried it). They have some great flavor combinations. A 'brocolli, spinach and feta' combination blew my mind the other night. It's not rocket science and I'm pretty sure they just used frozen brocolli, but it was delicious. I mean, I don't expect much from delivery and this was something I would have left the house for. Also, the '911' Its a blend of capicolla, chorizo, and banana peppers. I think they mix chilis with the pizza sauce as well. Just right spicy. And the icing on the cake, you can substitute soy cheese at no extra charge. Gastronomically... well this might be blasphemy. But the boy has a bad dairy allergy and this is better than requesting no cheese at all. It has really opened up a whole new world of junk food to him. Taste wise, I don't notice a huge difference. But the texture certainly lacks that stringy chew quality, and I find the pizza overall to be soggier. But these are all thing I can live with. The sauce and crust are both good. The sauce just has a depth of flavor compared to most, and the crust is chewy and satisifying, yet not yoo heavy. Not to dis the Island, but it is the only thing I have found here that I like better than the Vancouver version/alternatives. I guess I just miss home