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Everything posted by cjs

  1. Noche Buena hasn't been exported to the US since the late 1990's. The FEMSA brands were once imported by Labatt USA here, but the beers have since been picked up by Heineken USA. Realizing that those fact don't mean much in Canada where Sleeman imports the FEMSA brands- but one would guess if FEMSA withdrew it from the much larger US market, they might have done the same for Canadian distribution. I suppose a call/e-mail to Sleeman would answer the question. ← Thanks....will try that as well.
  2. have you tried firefly? ← nothing on their web site, but I will give them a call in theam. Thanks.......
  3. I am desperate to find this Beer In Vancouver! Anyone out there know if its available from any odd sources? Seems as if its impossible.....Any help will be very much appreciated.
  4. cjs

    baking for 200

    Made carrot cake today. It turned out awesome!!! and I increased a recipe I found on-line by way alot and it still worked out. Lucky me. I'm dealing with recipes where the flour measurment alone is aprox. 12lbs. Think I'm over my baking fear. Thanks for all the suggestions people................
  5. sorry to butt in....................what is "self rising flour" and can I sub regular or pastry flour in lieu of?
  6. cjs

    baking for 200

    So I learned 2 things today. Don't over fill the baking sheets (which are 17"x24") and don't try to ice the cakes while they are still warm..................doh! icing everywhere..........*sigh* live and learn. A baker I am NOT.
  7. cjs

    baking for 200

    Not very good with guesstamets..............but I'd say 24"X 36" aprox. Standard sheet pan size.
  8. cjs

    baking for 200

    thanks.............thats actually the one recipe I have, although they do come out a bit too dry. I need a source for recipes. a book or a web site site...........?????
  9. I am currently working in an institutional setting and I need to bake simple things for 200 teenagers. I'm thinking sheet cake type recipes..........carrot cake, spice, chocolate, banana bread. I have gone online to look, but am having no luck. I'm not much of a baker and I am leary about increasing recipes. any help would be appreciated.
  10. ok....this was definatley one of the funniest threads! I especially loved the mushroom story, where she screamed so loud biting into one, they heard her down the street. Too much!! Myself I don't think I could ever eat a raw oyster. just the thought of it makes me want to gag. I mean your not supposed to chew them right? Someone else said this in another thread I think. So why eat them? yak!
  11. They banned it because it was inhumane??!! Jesus! Anybody ever see one of those chicken trucks drive past them? The ones where the chickens are squashed in all mashed up but not quite dead yet? Had the unpleasant experience of walking my then small children down the street one day, when one of these chicken trucks drove by and christ if a half dead chicken didn't fall out and try to drag itself along before it got run over! right infront of my kids. So why aren't we "banning" chicken?
  12. I think over the years I've made literally gallons of the stuff! I cook it directly ontop of the broiler, just have to watch carfully. Basically there are 2 ways to screw up.... 1 too hot & 2 adding the butter too fast.
  13. cjs

    Kitchen Language

    k, i'll play.............we call chopped parsley for garnish hashish.....why? who knows.
  14. Its that time of year again, putting the garden to bed. I have masses of unripe cherry tomatos and hate like hell to just dig them under. Any ideas? Can I pickle them?
  15. Pear Tree is still under major renos. There really is nothing in that particular neighborhood within walking distance. Used to be,should be. Lots of great little places on Commercial Drive..key word here is "drive" I would suggest poping into the racetrack for a burger and a beer, but I'm more than choked with them..........
  16. I attended in '83/'84 and then '85/'86 when I wrote for my red seal. The program then was broken into 3-5 month long sections. 1- short order 2- institutional and 3- a la carte/banquet. I managed to skip the first section,just wrote the exam. I had been working for some time already. The a la carte practicum was at Redford House, a student run restaurant, by the old Lougheed Hotel. Funny how going for beers in your whites draws attention. All in all I think it was a fairly good program. Do remember quite a few kids enrolled who probably shouldn't have been there though. I am floored though by the expense of the programs now a days!! I don't think I paid more than a few hundred at PVI. Anyone else go there?
  17. anyone remeber PVI? was on the BCIT campus years ago...........
  18. Because that's pretty much what it is? Ick is right. ← oh come now......its not so bad. store bought is crap, but i actually like to make my own. cut back on the sweet ketchup, add grated onion, tabasco, lea&perrins and i quite like it. must be someone out there who doesn't think ick...
  19. I have been working at a racetrack for the last 23 years and Kentucky Derby, even here on the west coast of B.C., is a busy busy day. People just love the big races. We always hope for a horse to win both Kentucky and then Preakness, so it sets the stage for a triple crown winner. Some rocket scientist in our marketing dept. has seen fit to also make the day an "asian festival" day, so menu planning has been interesting to say the least!! How about that mint julip recipe? and bourbon on the bread pudding......good stuff.
  20. Here on the "wet" coast, the only thing I'm picking out of my garden is slugs! but yes, the chives are a foot out of the ground, and the rosemary is healthy. Sage is coming back, and I'll have scads of raspberries this year! Is it just me, or is it colder than normal this year on the coast of B.C.? Been so busy at work, I'm kinda glad, because I'm way behind on the whole gardening gig this year. Haven't done the weed and feed thing yet on the lawn either and the dandelions are taking over! Did someone out there say they wanted dandelions?
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