jayhay
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Posts posted by jayhay
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Thanks for the info Arne, I've been wondering about them, as I'm sure a lot of us have been.
Good news!
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What is the bread made from? Rye or Wheat? Does it have the addition of molasses?
I should have asked, shouldn't I have? Next time, I promise.
From what I could tell it was wheat & I didn't notice molasses...certainly wasn't very sweet.
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Thanks for the heads up Sam!
Saw for myself....one & only one type of bread for sale. Stopped in today & bought a 1/2 (?) loaf....must weigh at least 1 lb. The shop, right from the outside to the inside, is a step back to the 60's, reminds me of Naam.
I was in about 4:00 pm, & after my purchase, one lonely loaf was left for sale. Had it for dinner tonight with a homemade Minestrone Soup...delicious!!!
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Stop it with the embedded quotes, you're giving me a headache.
Thought it was just me...
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(using the Zuni mock porchetta recipe).
Could you explain this recipe, Dave?
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Mmmmmm....got to replace that waffle iron I gave away....
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Be sure to let us know how they turn out!
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Mmmmm sounds good, hope you get an answer, Plunk. Might have to write GOURMET or BON APPETIT & see if they can weasel it out of them.
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Ah, Vongs...gone for almost a year now.
Used to get a group together every couple of months, take in our brown bags, & have a feast.Lately for Chinese delivery, we've been enjoying:
The Ridge Restaurant
3113 Arbutus St
604 736 5231
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I've heard so many raves about potatoes roasted in duck fat, that I was anxious to try them.
I bought a tub of fat at a reputable meat market with a high turnover, divided it up in chunks & froze it. That was about 2-3 months ago, & when I used it on N.Y. Eve, the potatoes had a peculiar, off putting flavour. I wanted to like them.....
Did I store the fat too long, & what's the length of time it can be frozen?
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Really enjoyed this Marlene. Don't know how you found the time, but SO happy you did!
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I really do believe it is the PERFECT pecan pie:
http://www.cooksillustrated.com/article.as...icleid=571#1354
Thanks for the link Elise. Made it for Christmas dinner last night, & everyone loved it.
I think it's the best pecan pie I've ever made, & I've tried MANY recipes over the years.
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Ling, I hope you're not disappointed in Puddifoot when you get there. They closed the shop they had on the south side of 41st for many years, & moved across the street to a much smaller store.
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I walked past Primo's on west 12th today, & got to wondering...has anyone had been there lately?
Started by a Mexican born BC Lions football player, it was the only place in town for Mexican food for many years.
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Coming from Brazil I could not find really good coffee here until I made my own with a Bialetti. It's like a percolater and makes even decaf taste good!
Apparently, the high constant heat pulls out all the yummy flavor of the grind and leaves the bitterness behind.
It's really an espresso maker but I drink it Americano and make a delicious cold soy latte.
Max, is this coffee maker electric or manual? Is it available locally?
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...found you out!
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only to have my silenced shattered by a screaming 4 year old
"that's not your job , you don't do that , I do ". ( again and again )
Cute story Neil.
What coffee do you use at home? Is it available only to the restaurant, or can it be bought commercially? I can never seem to duplicate at home, coffee nearly as good as at higher-end restaurants.
And no, I don't mean I want you to provide us coffee, as well as steak!
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We like Ronny's Original Artichoke Dip. It's made in Vancouver, & we buy it at the deli counter in Stong's. I've made my own, but this is far nicer....and more expensive, of course.
Also love those Raincoast Crisps & Gone Crackers. Stong's had samples of C's crackers out this weekend, & they were tasty as well.
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And so you should be a "happy girl" Marlene. You, the food, & your home all look lovely! So much nicer hosting a large party in your home, if you can, rather than a hall.
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I too hope they don't edit, or heaven forbid, discontinue this show.
Great entertainment, & I don't even notice the swearing....watched too many episodes of The Sopranos, I guess.
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. FNC is repeating the first episode again Wednesday
Another reminder...tonight's the night.
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eGullet has been responsible for my ever expanding waistline, & the dust bunnies under my furniture.
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I have had the same problem. However, I have adopted the method of cooking chicken breasts as described in this recipe on Melinda Lee's web site.
This recipe looks delicious. Just a couple of questions.....
I'm not sure exactly what "boiled ham" refers to. Is it thinly sliced deli-style ham? If not, approximately what thickness & weight should it be? Also, after adding the chicken back to the pan, how much longer should it cook?
Thanks....
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For the stuffing: We've enjoyed an apple-based one (Granny Smith) the most, with a subordinate chop of prunes and dried apricots, whole button onions with sage and a hint of cinnamon. Introducing a generous tablespoon or two of decent chutney binds, moistens, and adds complexity; a little more apple cider vinegar tweaks the high notes.
Is the base for the stuffing bread, Jamie, & how long do you roast the pork?
Best Breads in Greater Vancouver
in Western Canada: Dining
Posted
Queue section of the Vancouver Sun today has a list of "ALT BAKERS ....detours around the same old, same old."
Apparently Transilvania's bread weighs in at 4 LBS a loaf!