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AzRaeL

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Posts posted by AzRaeL

    Favorite Mushrooms

    in Cooking

    Posted

    Chanterelles, hen of the woods, black trumpets, morels and such are very easy for me to obtain.

    Just how easy is "very easy" for me it's a trip into the city and large amounts of money just for dried morels.

    Uh, sorry.

    But even the Loblaw's grocery chain here carries chanterelles.

    Oh i can get dried Chantrelles at most supermarkets here. Even the nearby Costco.

    It's the Morels that are a bugger to find.

    Are Hen of the Woods even BETTER than MORELS?

    Favorite Mushrooms

    in Cooking

    Posted

    Chanterelles, hen of the woods, black trumpets, morels and such are very easy for me to obtain.

    Just how easy is "very easy" for me it's a trip into the city and large amounts of money just for dried morels.

    Oysters

    in Food Traditions & Culture

    Posted

    Top of my list of food that I am ashamed not to love.

    Oysters.

    I try to eat them to prove I'm cool and make like Cassanova but honestly, the taste is kinda icky. The texture..well i kinda swallow as fast as i can. The flavour is tolerable at best..makes me Gag usually.

    Oysters...they're alright in a chowder. Only really good when smoked and served on a pizza.

    What's it about Oysters that you people love so much? I wanna love it too. I just don't get it.

    quiz on dining cultures

    in Food Traditions & Culture

    Posted

    I am allowed to leave the country... :biggrin:  and ...go to China  I had read a novel about Hong Kong years ago that said at the end of a banquet the rice ise is brought out but no one really eats it to signify that they are satisfied....

    Tracey

    It's fried rice and noodles that are served at the end...I was assuming the quiz meant the everyday white rice served with the side dishes.

    the fried rice and noodles served at the end are just plain yucky.

    Vancouver/Western Canada Ingredient Sources Topic

    in Western Canada: Cooking & Baking

    Posted

    someone told me that her favourite fruit was this thing that looked like a large grape (pinkish white or orange) covered in leaves.

    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.

    Hollow edge chef's knife?

    in Kitchen Consumer

    Posted

    without spoiling too much, i'm working on a story on just this topic. i've ordered and tried 8 different knives. i agree about the santokus--neither chef's knife nor parer. and especially the ceramic ones. but those gyutous ... oh my.

    Which is your favourite Gyutou?

    I'm waiting for the day when I can buy a Masamono VG10 Gyutou..woooooweee!

    Right now I have a Global GF33 20cm dropforged Gyutou.

    I used to be so happy with Global, till a friend gave me a Misono Molybdenum Stainless Steel Sujihiki (slicer) Now I'm just itching for the next level.

    Hollow edge chef's knife?

    in Kitchen Consumer

    Posted

    I really like the look of this knife:

    http://www.cutleryandmore.com/details.asp?SKU=6089

    Does anyone here have experience using a hollow edge knife?  How does it compare to a standard chef's knife?  How do you possibly sharpen one of these?

    The little scallops you see are called a Granton edge. It prevents the food from sticking to the blade. You sharpen normally. I doubt you'd really take THAT much steel off the blade to make such difference. Wüsthof is generally accepted as the king of European knives. Having said that, You might, if you can afford it, consider some of the Japanese knife makers.

    Glestain makes gorgeous blades with the same antisticking effect.

    http://www.japanesechefsknife.com/GLESTAIN2.html

    Now we've opened a whole new can of worms. The latest trend in knives is to move towards Japanese blades which are harder and sharper than European blades. And to answer someone's Question. What is a Santoku good for? Not much I think *LOL*

    Santoku means 3 virtues. It was popular a few years ago cuz a couple of chefs in the Food Network started using them. It's a compromise between a Cleaver and a Chef's knife. It's popular in Asia because a sharp tip is considered either unlucky or dangerous (or both).

    Natto

    in Japan: Cooking & Baking

    Posted

    I was at a Japanese Restaurant in Vancouver, BC and I saw natto on the menu. Natto, the famed terror that Bourdain couldn't bring himself to eat. Being insatiably curious, I just had to try it.

    I asked the waitress if Natto is delicious. She wrinkled her cute little nose and said: I am Japanese and I myself find Natto disgusting.

    What a ringing endorsement!

    Undeterred, I had to have my Natto.

    They didn't serve it on rice as is the traditional way. They served it in a bowl with cubes of raw tuna and some sprouts and watercress. I tugged at the beans with my chopsticks...goooey. My companion looked on in amazement and disgust. It had a snotty kinda look to it.

    I put it in my mouth. Mmmm it was surprisingly good. I offered my companion some. After some coaxing she tried a bit. It wasn't as bad as everyone says it is. It looks slimy, smells like..well strong cheese but it really isn't that bad at all.

    My vote: Great!

    and it's good for you too.

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