maxmillan
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Posts posted by maxmillan
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Sorry but can we get back to the topic?
I saw an open-faced apple pie made with filo/phyllo but didn't buy it because it was only a demo pie for viewing. My concern is how the bottom would turn out if I baked it with a precooked apple filling. Strudels are basically free-form (without a pan) but would a pie plate "squish" the layers or make it soggy?
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Karen Barnaby and John Bishop, great chefs and sincerely friendly people, two rare combinations in a chef.
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Although I have a well established crust for my pies, folks are now asking for a lower fat version.
I thought of making an open faced fruit pie with filo. I plan to buy the filo as I find making it too time consuming and I simply don't have the space.
Should I precook the filling first? How can I bake it so that the bottom will have some tenderness? I like piling the fruits high, is this recommended?
Do more watery pies (berries, pear...) require a different baking method?
I prefer to bake this in a pyrex dish, rather than galette style.
Thanks for any help you an offer.
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Does anyone know if the garlic will be there next week?
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Thanks for the heads up. My mom has been dumping Pine House's bakery on us (which is quite good) but it would be nice to try a different bakery.
Anything with red bean or black bean paste is my weakness. I was told by a co-worker to wait till after the harvest moon festival and most mooncakes will sell for half price. They last almost a long as fruit cakes, so, why not?
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I know it's a fundraiser, I also volunteer for them. I found the samples a bad representation of how good a restaurant actually is. I've eaten at some of these restaurants but the samples were certainly not up to their excellent standard.
However, we did enjoy being in Langley and found the place very relaxing.
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Yes, the weather was perfect and the scenery was beautiful but my friend and I rated the food as 5/10 .
We found most of it was bland. I got full mostly on Joe Fortes' oysters as that was my favorite tasting. The ice cream was excellent and the shrimp crepes were the best of all the tasting.
I was disappointed with what they had to sell at the covered market. Most of the stuff can be bought at Capers/Choices or in town. I had expected a lot of fresh produce and products from the interior. I was told the vanilla rhubarb jam I wanted was sold out and could be purchased in Vancouver.
I don't think I will go next year if it's the same line up of restaurants and wineries. Call me frugal, but I think I could have saved my money (and gas) have I tried most things in town.
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If anyone is interested, the knife sharpening guy is at the Nat Bailey's Farmer's Market. He will be there next week as well.
Yeah-saw him there today-not at all impressed with his equipment but that's just me.
Lots of everything on sale today but I was taken aback by the dearth of ripe Chiles
Both Devon of Medisea and the woman from BadGirl Chocolates had wistful almost worried looks on their faces for some reason.
I was planning to bring my precious knives next Wednesday for sharpening but your comments have me worried. What is it that you didn't like?
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Thanks HKDave. I emailed him a couple of weeks ago with no reply. But I will try calling him.
Two weeks ago I emailed Safeway twice already, and all I got was a message reading, "We will respond as quick as possible...."
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If anyone is interested, the knife sharpening guy is at the Nat Bailey's Farmer's Market. He will be there next week as well.
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Whilst reading the fall issue of "Eat" I find there's a new place to endulge in baked goods, "Coco et Olive." Has anyone tried this place yet? I did a search here and found nothing.
The address reads, 3476 West Broadway, 604-736-7080
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Does anyone know of any Farmer's Markets operating on Sundays within Vancouver, Burnaby, Richmond or North/West Vancouver area?
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I found these at the PNE's agricultural barn store. They are so delicious and they are made with barley sugar, I believe.
They are larger than your normal bulk size, rectangular in shape and sold for 25 cents each. Unforturnately, I only bought 4, sour berry, rootbeer, apple and blueberry. There are about 15 other flavors. I don't plan to spend more just to get into PNE to buy them. According to their website, they only sell to retailers.
Does anyone know which retailer I can buy them from? I will contact Safeway as they are the sponsor for the PNE's store.
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Thanks, BCinBC, for the heads up. I arrived at 8:15am and lineup started at 8:30. It was located 3 stalls away from the coffee truck.
I got myself a good bagful of Sunrise tomatoes, a couple of Wallas and a pint of mini yellow tomatoes. Now that I've seen Milan, I recall seeing him at Granville Island last Thursday.
During the lineup, a woman told me that people were lined up at 8am at Granville Island for his tomatoes and he sold most of it before the 9am opening (the time that I arrived.) Some very uncivilized people were diving for the tomatoes like they were diamonds. Milan sold before the 9am time because these PEOPLE were getting restless and causing problems. Now, Milan is a very nice man but I think he should not sell to the public until 9pm at Granville Island.
Thankfully, he did just that at Trout Lake and the people were very patient.
There is, supposedly, four write-ups on his products in the newspaper. Does anyone have a link to these?
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I started off this morning at Granville Island hoping to find this Milan guy and his tomatoes. Alas, neither to be found. With all the hype about these tomatoes I am now obsessed in finding them.
However, I did buy three different variety of tomatoes, none of which wowed me. The ones I bought at Nat Baileys were definitely superior. Also bought a lot of garlic. Unfortunately, he is sold out of the braids; note for next year, buy early. I also bought Concord grapes, quite early I thought but they were deliciously sweet.
So, does anyone know where I can get Milan's tomatoes soon? Will he be at Trout Lake this Saturday? And what does he look like?
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Thanks for the heads up. Now I know I'm not going to waste my money. I had no idea it was a "celebrity/tourist" trap.
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Anyone know about a new restaurant opening in the Paramount downtown that will be serving skewered meat tapas? I was told that it would operate like a floating bar in which you order various types of skewers ranging from North American barbecue to Thai to Indian....?
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My niece will be flying in from New York to Vancouver and I want her to pick me up something from this place. I understand they sell mostly chocolates?
What is their best selling product? It must be small enough to fit in her carry on, of course.
My coworker tells me that their cold hot chocolate mix is to die for?
Thanks for your help.
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I'm only going to the PNE this year (or any other years) because I got a free ticket. Otherwise, it's not worth it. I think admission is $15 this year and that can buy you a meal at Feenies.
Reading some of the posts here has got me salivating for some carni food and all I wanted to do was buy some Ginsu knives.
Are you serious? $15??? Sheesh, I was looking forward to it, but now, not so sure. Wanted to see the Super Dog guy for the last time before he retired and have some pakoras and a salmon dog from Johnny's. Free ticket? How?
Free tickets came as a perk from volunteer work. However, I understand you can get discounted tickets at Safeway and a few other businesses. This info is in the pamphlet in this Saturday's Sun newspaper. Plus, you can use your Safeway air miles to buy these tickets I understand.
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I'm only going to the PNE this year (or any other years) because I got a free ticket. Otherwise, it's not worth it. I think admission is $15 this year and that can buy you a meal at Feenies.
Reading some of the posts here has got me salivating for some carni food and all I wanted to do was buy some Ginsu knives.
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Rats, I missed it. While buying tomatoes and Wallas at the Nat Baileys, I overheard someone mention that his tomato plant is full of fruit but hardly ready to be harvested...something to do with the early warm weather and intermittent cold temperature. Could this be the reason Milan has a small amout at GI? I may have to make a trip to Whole Foods to see what the hubbub is about.
Meanwhile, I just had the most delicious organic tomato, onion and green salad, all purchased from Nat Baileys yesterday. It is so good it didn't need dressing.
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I don't know if it's still there, but my friend mentioned that they had a "Queen's" Chinese restaurant on Davie street? Don't know if this is intentional.
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How about Sun Sui Wah for Chinese? I think their service and food is better than Floata. Or the Kirin restaurant in City Square?
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OK, it's not Vancouver but I had to share.
I was just in Penticton and ate at a new million dollar restaurant on the lake called
"The Hooded Merganser"
I kid you not. I mean, this is even a bad name for a bird!
We spent a few minutes with drinks joking about the name.
"..then she tells me she had a piercing in her hooded merganser"
"..you can tell by those tight pants he's got a hooded merganzer.."
".. my wife calls it her wahoo but her doctor says its her hooded merganzer.."
You get the idea.
Apple pie with filo
in Pastry & Baking
Posted
Sorry I missed the obvious suggestions above. I looked at the links and notice most of them require the edges of the filo to be crimped or folded. The pie I saw had the corners molded upwards and the apples rested in a large tulip phyllo form, very beautiful presentation.
I will try a couple of the recipes and test for sogginess. I don't plan to have the pie eaten all in one day.
Thanks for the info.