frogprincess

thanks for the suggestions : ) diva, i have a citrus juicer so i'll give that a try....also i'm going to attemp the ice-cream first and then the margaritas so i'll keep you posted ; )

i want to try and make pomegrante ice cream using fresh pomegrante juice but i am not too sure the best way to juice the little guys.... i am thinking that i could pulse the seeds and then strain or perhaps use my orange juice maker and remme (sp?)... just wondering if anyone has had any experince and what method works best, thanks!

Looking for somewhere to take the father for a birthday meal in Langley. I have heard a few good things about Montana's for a few NON-foodies and I am looking for some imput from some real foodies. And If Montana's ends up being a miss can anyone suggest a good restaurant in Langey? Thanks!

GIM? granville island market?

i usually shop @ santa barbra on commerical but i am pretty sure that they're not avail there. i checked out the safeway by my house, but no luck. i am thinking that i can prob. find them in granville island, but i would like to know for sure before making the trip. any suggestions? thanks!

I have been going over a few recipes, some require a cooking process others no cooking process. What the heck is the dif in the end result? Thanks.

I have a recipe which called for 'milk.' I have never made a bechamel sauce before and I am wondering whether I should use whole milk, 2% or even cream. Any suggestions would be greatly appreciated : 0 ) Thanks!

My all time favorite restaurant, Phnom Penh :) Ordered my usual 2 dishes, butter beef and chicken wings as well as a bowl of the best hot and sour soup I have ever tried :) Heard so many good things about this Jap/Kor place on Granville & 14th (forget the name) so I checked out the all-you-can-eat lunch specail which includes sushi and Korean BBQ........not impressed at all :| Ordered in from Viva, a Vietnamese restaurant on Denman...ordered some beef dish which was delish and a not so dish bowl of hot and sour soup

bottle says sho chiku bai i opened the bottle in august and it's been sitting in the cupboard ever since :(

and where should i store an opened bottle?

a cake pan...why?

i had made a frozen key-lime pie!

^^^ have you been there, do you think that it's worth it? i heard that the food is just so-so and the price is low

tonight i will be making eggs benny and hash browns last night i made tacos (not authentic), salasa, guac and key-lime pie for dessert

where do you go? i have never had greek before, but i have heard a lot of good things about minoas greek taverna and i am planning on having dinner there next friday :)

thanks for the replies :) i think that i am going to attempt to make a strawberry pavlova

post recipe ideas please thanks.

looking for a good quality, but not to costly red and white wine to use when making sauces, stews, ect in the kitchen. i do not drink wine so i do not know what tastes good and i do not trust anyone working in the beer store, so please egullet people help me out. thanks!

OK, i am going to assume that i just picked up a bad batch of asparagus = /

i usually grill asparagus outside on the bbq grill, but yesterday evening i was in a hurry and decided to use a cast iron pan instead. i brushed the spears w/ olive oil and spinkled w/ s & p like i always do but they turned out tasting really nasty. do you think that it's a problem w/ the pan or what?!?

the recipes called for '1 stalk of lemongraa, outer leaves and tough green tops removed, root end trimmed, and stalk finely ground'. so i start peeling away the outter leaves and i keep peeling and trying to get to the stalk but there did not seem to be one. i just ended up finely chopping the leaves and it seemed to work, but next time i want to get it right. HOW??? thanks ; )

Instead of egg and oil I use and to it I add: Dijon mustard, Worcestershire sauce, fresh squeezed lemon juice, black pepper, anchovy paste and garlic. I then toss chopped romaine hearts w/ the dressing, croutons, and parmesan cheese. I have never made my own croutons, but it's something I would like to try.... Thanks for some of the suggestions, I'll definitelybe trying a few out

What's your secret ingredent???

Considering the fact that I have just returned to Vancouver from Vietnam could anyone suggest a good authentic Vietnamese restaurant. I am looking for something authentic and hoping to not pay too, too, much. Thanks!

I have never prepared this bird before and I am looking for some easy preparation methods and also suggestions for seasonings or marinades. Thanks