maxmillan
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Posts posted by maxmillan
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I do believe New Town Bakery, also located in Chinatown, makes apple "tarts." I don't know how its authenticity compares with the Hong Kong cafe version though, but give it a try !
If you go early enough, or at the right time they are still warm. It use to be that they'd be sold out by the time I get there but they seem to have solved that problem because the last couple of times I've been to Newtown I've been able to buy a dozen.
I think it tastes quite close to the original that I've tried from the Hong Kong Cafe but my family and friends say that it's not as good. It's good enough for my cravings.
I'll have to try the Boss' apple tarts to compare.
Good luck in finding them.
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Sounds simple enough, but what do you do with the lemons?
Scroll down through the December 14 edition of Dine & Dash to find The Four Seasons Hotel's recipe for Stollen. -
What do they have at Grandma's Latin Deli?
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I went to Superstore to purchase a small box of profiteroles/cream puffs and they were sold out so I used their in-store coupons to buy a box of assorted frozen eclairs.
I usually make profiteroles myself but due to lack of time I find myself having to buy pre-made items to bring to parties.
I notice Superstore and Costco have good deals on frozen mini desserts and appetizers such as wings, meatballs, mini-quiches.
Are there any other sources of pre-made mini food treats that eGulleteers care to
divulge? I prefer the convenience and selection of a grocer rather than a caterer due to cost and portability. It does not necessarily have to be frozen. I know I could do a simple jar of salsa and tortillas or a plate of cold cuts but I thought I'd fish for more ideas from some brilliant minds here.
Thanks
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Bought a stollen from Caper's Community Market. I believe they bake it themselves. Never had a good stollen because I don't know what is considered a good stollen. This one was a hefty size and costs about $10. If Caper's stollen is okay then I guess I'm not a fan of stollen.
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I came across an old issue of NUVO today (Summer 2005) and I read an article by Jurgen Goethe. He mentions Egullet (spelled "e-Gullett" in the article) saying that on his "cursory visit" to the website, it appeared that it was full of "people who took the fun out of food" and generally didn't have much going on in their lives. (I am paraphrasing here, as I don't have the article in front of me.) The context was that the chef featured in the article said that someone on Egullet had complained about alphabet pasta in the miso soup he was featuring...
Thoughts?
I dunno...maybe I have no life, but I think Egullet is pretty fun. Learning can be fun, and I've certainly learned a lot on this board.
Okay... I'll hold my tongue.
I find info on this site much more informative and "true" than what I generally read from reviewers in papers and mags. In fact, once I read a review, I come here for a second opinion!
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Does anyone know why the BC liquor stores have pulled Eat?
I asked why they didn't have the G.S. and was advised that they had a new manager who didn't allow anything but BCLD printed materials to be placed in the racks in the store. I didn't realize that maybe that meant all of B.C. That means no CityFood over here.
It's not a particular manager that is pulling ALL non-LDB prints. It is head office's new mandate. The Lower Mainland area manager, Tim Tolmey is the person to vent your frustration. "Signature" stores will eventually replace all current LDB stores (notice the exact same decorations they have for this year's Christmas.) I think this is ridiculous as Eat and CityFood has ads related to alcohol. The LDB own magazines (which they have two) is not that great. Other place I've seen Eat is the West 16th Choices Market.
Please don't think I was venting when I asked about the G.S., all I did was ask, and then when told, I said, well, that's too bad as the G.S. often recommended great wines and other purchases available at the B.C.L.D.B. I have noticed though of late, that many stores are disappearing, and saw an ad in a local paper on behalf of the BC employees union regarding their disapproval of that. No mention of any of that here though, until your post.
I have to wonder what restaurant owners/managers think of the aforementioned B.C.L.D.B. changes. The smaller operations seem to purchase their products directly from the local stores, will the change affect their operation or costs?
Please enlighten us, what are "Signature" stores, and will there still be "Specialty" stores?
Sounds like there is a major upheaval happening, how come nothing has really come up in the media about it. And the news last night about the raises, shi.te.......
The "Flavours" magazine is quite nice, but I have a hunch that it is based on the Ontario LDB magazine of the same nature..... any forums that I peruse that include Ontario based posters, they are thrilled and excited when a new issue is available.
Well, off to look for Eat and any hints about CityFood....... besides Granville Island, where we can find both IIRC?
Sorry if this is not directly related to Eat Magazine but I thought I'd answer the question.
Smaller stores will be closed (regardless that the government said there will be only a limited number of closures.) New larger stores, Signature stores, will replace those in more viable areas. It will provide samplings of food pairing, cooking demos, and "improved" customer service. The main Cambie and 39th is undergoing renos for this and the Maple and Broadway store is destined to be a Signature store once approved.
As to the Eat Magazine, I have had no problems finding them at Capers, Choices and the other suggested areas above.
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In case anyone is still looking for the wine that JK recommended at the beginning of this thread:
there is more to be had at the Jericho Village Liquor store.Corona de Castilla Estilo 2003 (D.O. Ribera de Duero) SKU #329284 / UPC #812205002365Interesting though... the Innes & Gunn oak aged beer was all gone. Guess one does need to stock up before making recommendations
For any of the items that may be out at the store that you are visiting, ask at the office in that store to print out an inventory list of where it may be available.
This will save you time and agony. In fact, I think you can do the same thing on your own computer. But be forwarned. It is 90% accurate, especially if it lists less than 3 bottles on the inventory list. And the inventory list is updated daily, not by the minute.
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^I was also at Patisserie LeBeau looking for lemon tarts, but the sign on the door said that they are closed and have moved to another location. (I think it also said something about doing wholesale? Or no longer selling to the public?)
Oh no! I was hoping to hang out there and introduce the waffles to my date! Anyone know what's happening?
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I saw truffle oil at Cioffi's on Hastings in Burnaby.
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I had asked earlier (I think in another thread) where to buy frozen cherries. After calling and looking at all the specialty grocers, I found them at Stong's on West 16th avenue.
However, I could not find Morello cherry syrup so I'm going to substitute it with the Boylan black cherry soda for making my Black Forest Cheesecake. If anyone can tell me where to get Morello cherry syrup I'd be very grateful.
Also, thanks for mentioning air-chilled chicken. Picked up my pack of 3 chickens from Costco. As someone did earlier, I just stuck the chicken, unseasoned, in the oven at 375 degrees for over an hour and it came out delicious. The next chicken will be seasoned and, I'm sure, as delicious.
BTW, Superstore also has air-chilled chicken. The whole chicken is larger and can be bought singly. As well, they sell air-chilled pieces; chicken breasts, thights, etc.
maxmillan,
Why do you need cherry syrup? Is there some reason you don't want to use kirsch?
Zuke
I did use Kirsch to soak the frozen cherries. The recipe calls for Morello cherry syrup to top up the liquid to be added to the cream cheese, I guess to sweeten the sour cherries. I know I can probably substitute with other cherry syrup but I'm a purist who likes to start with the exact recipe and then substitute it from there. If anyone knows where one can buy Morello cherry syrup that would be fantastic.
BTW, the last of the Costco air-chilled chicken is in the oven and I think I shall not eat another chicken for a long while, delicious as it may be. Bulk buying is not feasible for the lone diner.
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Last night I bought a pastry from Meinhardt. It was a puff pastry with a cream cheese filling flavored with almond. It was topped with sprinkles of icing sugar. It sold for just under $4 apiece, a good price considering it was rather large.
It was absolutely creamy delicious heaven. Does anyone know what this dessert is? I'd like to make it but I'm sure Meinhardt will not divulge the recipe.
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I had asked earlier (I think in another thread) where to buy frozen cherries. After calling and looking at all the specialty grocers, I found them at Stong's on West 16th avenue.
However, I could not find Morello cherry syrup so I'm going to substitute it with the Boylan black cherry soda for making my Black Forest Cheesecake. If anyone can tell me where to get Morello cherry syrup I'd be very grateful.
Also, thanks for mentioning air-chilled chicken. Picked up my pack of 3 chickens from Costco. As someone did earlier, I just stuck the chicken, unseasoned, in the oven at 375 degrees for over an hour and it came out delicious. The next chicken will be seasoned and, I'm sure, as delicious.
BTW, Superstore also has air-chilled chicken. The whole chicken is larger and can be bought singly. As well, they sell air-chilled pieces; chicken breasts, thights, etc.
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Does anyone know why the BC liquor stores have pulled Eat?
I asked why they didn't have the G.S. and was advised that they had a new manager who didn't allow anything but BCLD printed materials to be placed in the racks in the store. I didn't realize that maybe that meant all of B.C. That means no CityFood over here.
It's not a particular manager that is pulling ALL non-LDB prints. It is head office's new mandate. The Lower Mainland area manager, Tim Tolmey is the person to vent your frustration. "Signature" stores will eventually replace all current LDB stores (notice the exact same decorations they have for this year's Christmas.) I think this is ridiculous as Eat and CityFood has ads related to alcohol. The LDB own magazines (which they have two) is not that great. Other place I've seen Eat is the West 16th Choices Market.
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I think this is a great free magazine. But the ad on page 41 by Rock Fish evokes an irritable response from me.
It's a naked girl holding two large plates of sushi covering her breasts. Albeit the girl is pretty, I think it's a tasteless ad. I'm not generally p/c myself as I think sex does sell and I think I'm more liberal minded than most.
I think food in itself is sensual and to go overboard like this tells me that maybe the food in itself can't sell on its own.
Can someone please explain this ad?
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I've been to Daiso and got lots of really good kitchen knick knacks. Thanks for reminding me.
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Christmas is approaching and I'm thinking of baking assorted cookies, packaging them Martha Stuart style and giving them as gifts.
In her recent cookies magazine, she shows corrugated cardboard separators, clear acrylic boxes, etc.
I wonder if eGulleteers can offer me places to find these items and if they can suggest other unique ideas and where to find these items.
I plan to find all my ribbons at Dressew and fabrics at various textile stores including furnishing stores.
I don't want to spend too much on the "box" as it's the cookies that is the main attraction. If the box is plain I plan to jazz it up a bit.
Thanks for your help.
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This is more a question of buying resource than a baking question.
I met a new person and want to win his heart through his stomach. His favorite dessert is cheesecake and pecan/raisin tarts.
I need to know where one can get the freshest pecans (or any nuts, basically.) I'd be willing to shell them if I have to.
Also, which brand of cream cheese is the best to use and where can I get them?
Raisins, what's the best and where to buy?
I plan to make a basic plain cheesecake so the quality ingredient can shine through and possibly offer a fresh fruit topping on the side.
I plan to make various tarts, some with bourbon, cranberries, dried blueberries, chocolate.
Thanks for your help.
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Does anyone know what the shelf life is for the gelatin sheets? I have mine still unopened in the packet for 3 years.
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It's usually used for pancakes and I understand that it's from Hawaii. Does anyone know if I can purchase this in Vancouver? I thought that I could mix regular maple syrup with coconut milk/cream but was told it was not like that.
Sure would like to try some.
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Michelle was, indeed, at Granville Island on Saturday and I bought 6 of the largest garlic for $20. She also gave me 4 small complementary garlic, how nice.
I was tempted to buy more until the next season and she said she will know more by the end of October if she will be back in December.
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Another Installment of Zucchini Mama's Market Meals
This week my favorite at home dish was sautéed chanterelles from the mushroom lady at Nat Bailey on polenta made with chicken stock. We've been eating a lot of naked food-naked tiny tomatoes, ground cherries, grapes, and apples. Maybe we'll finally get that raw food glow!
Our B.C. wine this week was Gehringer Bros. 2004 Classic Riesling, which I really love. It's got a good strong backbone, with lots of grapefruit. It went really well with the spaetzle and ham dish we had, but it's also fine for a stir fry.
This week was the last UBC farmer's market, but there will be a pumpkin market before Halloween. I got the last jar of UBC farm honey for the season.
Like Maxmillan, I have really been enjoying local grapes, and stole a few from the vines at the farm, which are struggling amidst blackberry brambles. They are just exploding with flavor.
I can't wait for Chris from Arise to make his grape bread, which is my favorite market food ever. He only makes it when grapes are in season.
Zuke
Curious, when and where is this pumpkin market? What time? Will there be more than just pumpkins? The bread from Arise sounds intriguing. Where can one get a loaf of the grape bread? Thanks!
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Biked over to Trout Lake last Saturday and bought grapes from Stoney Farm. They had Einset, Seneca, Interlaken and New York Muscat...hopefully I got the names right, it was written on the sign. Of course, those sweet little yellow tomatoes are a must while lining up. Someone please remind me the name of the yellow tomatoes?
The grapes were all very sweet and delicious, even with the seeds. I have never gone back to store bought grapes because of this. True to his word, Milan's Concord grapes has very tiny seeds, almost unnoticeable when eaten. For anyone who has never eaten wine grapes, you musn't miss out. I believe the window period for these grapes is very short.
I also bought some Canadice grapes from the vendor from Cawston in the Similkamen Valley. These were also very deliciously sweet. Too bad it was his last Saturday at Trout Lake.
Also got a 5 pound bag of Red Fife flour and it was also his last Saturday at Trout Lake.
Had my first taste of Mutsu green apples and now I have another favorite. It had the perfect balance of sweetness and acidity and a great fresh crunch.
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So far I've only purchased from Rangoli as it's on my way from work to home. I think it's wonderful for a once in a while treat. But I enjoy the meditative state I get into when I do the cooking myself.
I tore that section of the paper out to try over the next few weeks. I find the price reasonable, considering you're getting good quality food and you can serve this at home in your best china.
The rest of my family lives in the East end but they can easily do take-out from the many restaurants available to them there. However, I feel lucky that I have better quality take-outs in the West side.
Chinese Herbal Soups...
in Western Canada: Dining
Posted
Have you tried asking at the shops in Chinatown or Richmond? They're the ones selling dried roots, bark, bugs, etc.
They usually have it all out on display in the front of their stores and you cannot miss the scent of dried shrimps and dried oysters.
They sometimes have an in-house "doctor" to offer curatives and mix dried ingredients for your broth/tea.
I know my mom buys ingredients from these stores for her herbal soups. Her soups generally has chicken broth, tiny red dates, dried lily flowers, something that looks like tongue depressors (bark?), echinacea, etc.