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maxmillan

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Everything posted by maxmillan

  1. I've recently began eating East Indian cuisine and wondered if anyone can suggest a good inexpensive restaurant. I've tried a few in Vancouver and would prefer not to travel further. I know Surrey has a lot of very good restaurants but my eating companions are hard-core Vancouverites. There are lots along the Main and 49th corridor, as well as Marine Drive and 60-ish. What places have eGulliteers tried?
  2. Thanks for your suggestions. I am a novice at cooking. My expertise is baking and pastry. I just came back from an Indian dinner consisting of butter chicken, lamb vindaloo, garlic naan and fish pakora...quite yummy. I had inquired about the perfect Thai cookbook and a few people suggested David Thompson's "Thai Food", a very complete book. I had hoped there would be a similar one on Indian cuisine. I understand there are different regional Indian cooking styles and it would be quite the task to put it into one book...but wouldn't it be wonderful for someone to write one? Also, including a fusion/western Indian chapter?...I'd definitely put this in my library.
  3. Thanks for your suggestions. I have heard of Fieldstone but they were closed the one time I was able to make it there. Will try again. I agree with Cincin. The four dessert I had one night there, uurrrp, was very delicious and well plated. Pies! I love pies! I often hike in Chilliwack, gotta try their airport pies! One place I can suggest is Savoury Island Pie Company in West Vancouver. After much pie tasting around Vancouver, I think their apple pie is the best, buttery flaky crust with fresh apples. Sitting in their restaurant/cafe is also a treat as they decorate with odds and ends furnishings...and so rustic looking. They even have live entertainment on certain nights of the week. I do like Bon Ton's diplomat but their snotty customer service attitude turns me off. I like the diplomat at Trafalgar (on 16th and MacDonald.) It has a richer buttercream infused with guava and I'm sure I can taste a hint of tea. But their specialty is lemon dacquois. Out of the four cakes I bought from them for a dessert party, the lemon dacquois was the winner. Patisserie Bordeaux on 10th and Alma also has good pastries. There's a place on 10th (across the street) that has the best cinnamon buns. Ikea also has good cinnamon buns (they use puff pastry dough..mmmmm...lots of butter flavor.) Oh, to heck with the Atkins diet!
  4. D-uh! I didn't realize there was a Canadian Amazon. OMG, this will just open up a Pandora's box for me. Thanks to you all for your help. And I certainly will go thru eGullet link to purchase my books.
  5. I posted a similar request in the cooking section and thought I'd ask here as well. I'm looking for the ultimate, most complete, comprehensive and authentic cookbook for Indian cuisine to add to my library. What do you recommend? Thanks for your comments.
  6. I posted this on the cooking site and had a couple of good cookbook suggestions. I looked at David Thompson's book, "Thai Food" and thought it was comprehensive and thorough. However, I'm opened to more suggestion for a book that covers authentic Thai cuisine. I'm looking for the "best" book on Thai cooking to add to my library. Thanks for your input.
  7. I've noticed some really good deals via Amazon, Jessica Books, etc. I've been ordering things thru my friend in Seattle and he brings them to me so I can save on shipping and handling fees. I've not had it sent to my Vancouver address because I believe there are hidden costs. Has anyone ordered anything from the states? What were you charged as far as duty, taxes, etc? If I'm only saving a couple of dollars thru my friend, then I'll not trouble him and have it sent directly to me. BTW, books in Vancouver are so much more expensive...even if you have a Chapters card!
  8. For Chinese engagements, a whole roast pig can be ordered from a Chinese butcher. I don't know which one in particular but you can start there via yellow pages. This is the barbecue pork you see sold in strips at the buther. You may try to see if they can do a regular roast. Hopefully, you won't need a translator. Good luck.
  9. That cave-aged gruyere is something I've got to try. I'm eating a mild-cheddar from England that I got from the sale. It is soooo good! For a mild cheddar it is packed with so much more flavour than Kraft. I toasted it on a multi-grain rye bread which I got from a little bakery on 41st and Boulevard (Kerrisdale, next to the liquor store.) They've got one of the best rye. Hope you got to take advantage of their sale before it's all gone. I agree, the staff is extremely helpful. What other cheese have you tried (that's not stronger than Stilton) that you can suggest?
  10. This store is on 1752 West 2nd Avenue 604-732-4218 (They moved from their 10th and Alma location last year.) They specialize in cheese and have other stuff like truffles, oils and vinegars. Right now they are selling off some flavoured Stilton and Cheddar (wax covered) from England. Strawberry, blueberry, port, whiskey are some of the flavours. These were going for 3 for $5, quite a deal. These are good for a few months in your fridge. They also have various cheddars from England also 3 for $5 (vacuum packed triangle.) The expiry date is May/June/July 04. Freezing is not suggested. I also bought an herb and a pepper cheese for spreading on crackers for half price ($2 each.) I think it's an economical way to try something new (instead of Kraft) and I understand the blueberry flavoured cheese is to die for as my friend had tried it. I'm not a fan of strong cheese but they are certainly delicious for cooking. This beats buying processed cheese as the price is comparable and quality is much superior. If you have change left, try out Patissiere LeBeau next door. An excellent Belgium baker...unfortunately they are closed Monday and Tuesday.
  11. I'm planning to go beyond Vancouver to try out as many worthwhile bakeries as I can. Albeit, there are a lot of good bread and pastry eats here, the gossip of good bakeries in Abbostford, Whiterock, Chilliwack is beckoning me! I hope to convince my friends to join me. But in case I can't, are there groups here or other clubs that does this sort of thing? I LOVE to talk, eat, sleep, read...about food, especially pastries and bread. I don't drink so a dining club is quite intimidating to me. I understand there are high end restaurants that will serve desserts on a slow night. I've been to Cin Cin, Trafalgar, etc. Where else can you suggest? I've tried almost all the desserts at Sen5es, Patisserie LeBeau, the breads at Terra and Cobbs (which BTW, the latter tastes like cardboard.) I have a very flexible schedule and plan to go to the further locatons during off peak traffic hours. Thanks for your help.
  12. Hey DD Not that I've done this before in the store, but when I take the stickers off those apples at home, the stickers are on like glue. mot juste, Chilliwack is a far distance from Vancouver. I will consider Yarrow when I go hiking there this summer tho. BTW, check out Buy Low's flyer. They have gigantic papayas on sale. It's not organic but it sure it deeeeeeelicious.
  13. I recently purchased a 1 litre Salton yogurt maker and have had some hit and misses with it. I don't like the tartness and sweeten it with frozen berries and maple syrup. Also, I find it too thin so I bought some agar which I will try soon. I've tried organic whole milk, 2 percent, 1 percent and skim milk. Each time I used a purchased organic yogurt for the culture. Why is Europe's yogurt so much more creamier and less tart? I want to make yogurt with soya milk and other alternatives to milk. I've bought live culture and have yet to make it because I don't know how to start. I like to make it creamier and less tart. My concern is to control the sugar, fat content is the least of my worry. Any suggestions or help? Thanks!
  14. When I visited France I ate as much pastry and baguette I could find. The baguette had a thin crunchy crust with a soft velvety inside. There is only two or three bread bakeries in Vancouver BC that I can say has good baguettes. In my school we used a convection oven (not the best for bread baking.) We threw in ice cubes so that the steam would give the bread a nice thin crunchy crust. I also made baguettes from a natural starter I made with strawberries. I swear I can taste a hint of strawberries from the bread made from it. A friend who is allergic to bread was able to eat my bread with no ill effect. Go figure. In response to the first entry of this thread, France do have different flour. I understand their flour must pass a strict standard, which is rather high, before it can be sold. This goes for their butter, which is, by far, superior to any North American butter I can find. Hence, the most delicious croissants. Also, France uses starters that are centuries old. Unfortunately, a lot of bakers are going commercial and use commerical yeast. One of my favorite bakery imports his flour and butter from Europe. You can certainly taste the difference. His shelves are empty before closing.
  15. Thanks for all your suggestions. Proportioning coffee in smaller packets is an excellent idea. My freezer is so packed with baking ingredients it'll be nice to store this in the fridge. The vacuum device is usually on sale here so I'll keep an eye out for it. Now I can consider buying the Blue Mountain coffee beans which is deeeeeelicious. I agree that grinding your own beans is the BEST.
  16. My favorite coffee is 250g fine grind and prepacked. I can only drink coffee on the weekend so this can last me for quite some time. I squeeze the air out of the package once opened, wrap a thick strong elastic to close it, stick it into a freezer bag, squeeze the air out of that, and put it into an air tight plastic container and store it in the freezer each time. I know that moisture can still get in but hoped that this method would keep my coffee longer than leaving it out on the counter with the above method. I hear that as long as you use the coffee within a short time it's okay to store in an air tight container on the counter. But I hear that if you plan to keep this coffee for more than a week then it's better in the freezer (or should that be in the fridge?) My friend tells me that storing it in the freezer, regardless, ruins the coffee. What is your experience or opinion on this?
  17. What? A Bialetti with an electric heating element! Wonderful! Blondie, is there a web site where I can see it? I didn't notice it on the Bialetti home site. CheNiPenso, I will check out the Italian stores in my city to see where I can get a "Crema e Gusto". I did, however, buy a decaf "La Crema del Caffe" and I've seen the caffeinated Lavazza's brand of Crema del Caffe. I didn't realize you needed a different Bialetti for this type of coffee. I found that the one-cup Bialetti ($24 Cad) was just not enough coffee to make my Americano so I bought a 6-cup Vev Vigano (similar to the Bialetti) for $30 Cad. The similiar Bialetti was $35. I was floored by how deliciously strong and smooth it made my Americano using both of these two units. I used much less sugar and savoured each sip like chocolate. This was using the Lavazza Gold label fine grind coffee. I notice that the prices in my favorite store, Bosa, in Vancouver BC, are much cheaper than the cheapest price on internet. I think if you venture into an authentic Italian grocer, you may find the same. Same goes for olive oil, deli, etc. The Lavazza Gold Qualita Oro (gold package) 250g (8.8 oz) sold for $5...the cheapest anywhere. As I said earlier, I think it tastes better than Illy, which, BTW, is also sold at this store dirt cheap. One question on cleaning. Am I suppose to take the rubber ring out each time I clean it? I just pour hot water over the unit with the remaining kettle water (from making my Americano.) I notice that there is water behind this ring but hesitate to remove the ring in case it wears out faster from consistent removal. Thanks again for all your input.
  18. maxmillan

    Best Wine Under $10

    Oops, you're right, viaChgo. I meant $10 Cad and $7.60 USD. Thanks for all your suggestions. I will have to look more carefully in my local liquor store. A lot of them sound unfamiliar but I will press the wine consultants to stock them. Much appreciated! BTW, I bought a white from France called Domaine de Sancet 2002 for $10 Cad and it's not bad. I was told by the wine staff that the region is know for growing good grapes.
  19. Thanks for your info. I'm aware of many of the Farmers Market. I do go to them but, unfortunately, as some of you stated, it is seasonal...oh well. But I will check out South Commercial Drive. In fact, I think I will as Mr. Bishop himself to see where he gets his produce. I've met him and he's a very friendly chap. My friend said that the Apple Farm Market (one on MacDonald and Broadway and another on 4th in Kits) has good quality organic stuff. Think I will check it out. I like to support the smaller business. If I find any more info during my search I'll let you know. BTW mot juste, where is Yarrow?
  20. Initially I was going to give my sister my old KA and buy myself the Viking. But after much consideration, I went and bought a new KA from Cosco for her. I can wait for more consensus on the Viking (or other better mixers within my budget.) It was a good price, too. $400.79 (Canadian) for a 350-watt lift-bowl design, only in white. I was almost going to compromise on the Artisan series for the same price but glad I looked around. To Steve Klc, yes, the tilt model is where the bowl is snapped in place on the bottom, and the other one is the lift-type where the bowl snaps on two arms on the side. Thanks again for all your input.
  21. Hi eGullies I've been looking for good quality, cheap and local organic produce. Either I'm on the wrong side of town or we get mostly poor quality American grown produce which costs too much. I don't want to go around to one store to buy tomatoes and then another store to get broccoli. I find Choices is hit and miss on good produce. Capers is totally US grown produce of which I don't appreciate the deterioration of nutrients as it is travelling on the road. I know Granville Island has some organic stuff but it's a small selection and VERY expensive. I don't want to do the home delivery thing, as I am cooking for one. I also understand that guidelines that allow producers to label their stuff "organic" can be questionable. Someone who runs an organic farm told me that, although, it may ban one chemical/pesticide, it doesn't exclude others. Regardless, where do you shop for the best quality organic BC grown produce? Hopefully any suggestions will be within or close to Vancouver. Thanks!
  22. I bought a lot of my baking equipment (spatulas, pans, etc.) at Russels at 1255 Venables and VCC School on Pender Street. These are restaurant quality stuff. You may also find restaurant quality equipment at...believe it or not...Superstore. I saw a small Silpat for $24 (which usually sell at cookshops for $29.) I also bought a Nordic bundt pan and mini bundt pan for $20 each (when they had it in the flyer.) Stores generally have them priced at over $35! I also saw heavy-duty aluminum pans, too. I've bought el-cheapo stuff at the store on Commercial Drive, I believe it is called the kitchen store. I bought removable-bottom mini tart pans there for dirt cheap. It's the exact same thing I used when I worked at a bakery. Also, you can buy stuff at Snowcap Enterprise. They generally sell to retail but you can buy stuff as a walk-in customer. Call them first though as that may have changed. They are located at 2271 Vaux Hal Place in Richmond. They have things you will never find in a regular store, such as non-melt icing sugar. Imagine sprinkling this on fruit or moist tarts and it stays powdery white for hours. Finally, Sugar Art at 110 - 1200 1st Ave in Steveston, Richmond. Dominique Jarry specializes in wedding cakes and sugar art. I've bought a few hard to find things there. Call him first to make sure the store is opened as he is usually out and store hours are far and few in between. The number is 604-271-8803 I generally don't like shopping at the regular retail stores as their prices are not so great and they tend to sell things more for the look of the product rather than restaurant/bakery quality products. Hope this helps.
  23. Don't know if this is relevant. My friends and I went to the Fish House in Stanley Park a couple of years ago for the Dine Out gig. We chose this restaurant because we had such a wonderful full course meal a while back during regular dining. The portions were paltry in comparision to the first time we ate there. The food seem to lack presentation and flavor layers. I think this is due to the $25 we paid versus the couple of hundred dollars the first time we ate there. However, I would recommend this restaurant as I highly respect Karen Barnaby's creative fusion and her as a decent chef (the few rare one's without ego.) Thanks to Ling for the finding the Sticky Toffee Pudding; will try it out with toffee booze.
  24. Thanks for your input. Think I will wait until I hear some more about the Viking. I spoke to the sales person at the City Square Mall in Vancouver and he sounded very enthusiastic about the Viking over the KA. A problem with the KA's tilt design is that the bread dough can make it difficult to tilt the head back because the dough tends to rise up the paddle. The Viking's bread paddle is designed so that the dough stays down and tilting the head should be easy. Plus, a KA rep bought the Viking model (we suspect he was going to test it against the KA in a lab.) I lifted the Viking 1000 watt model and it was surprisingly light. To Dave the Cook, I agree that may be due to a possible compromised design in the engine (non-metal parts, maybe?) Reading thru past threads, I hadn't realize that Hobart use to produce the KA and now another company is making them. Hopefully the model I bought was a Hobart offspring. I don't know of any store that will allow a refund once the unit is used. To eatrustic, to prevent flour from jumping out of the mixing bowl, I hold a clean towel around the bowl and turn it on low. Then I simply shake the towel inwards towards the bowl once the flour spray has ceased...works all the time with no mess.
  25. I presently have a 5-quart lift-type lever KA which has been great for the 5 years that I've used it. However, I saw a 7-quart 1000 watt Viking stand mixer for $700 Canadian!...at my local kitchen store. I was told that if I plan to do heavy breads regularly (which I am starting to do) my KA's motor would not last as long than a more powerful motor. I would like to keep my stand mixer for many more years and not have to deal with repairs and plan to give away my KA and replace it with the Viking. Viking.http://www.vikingrange.com/whatsnew/stand_mixer_press.html Not only does it have a large quart capacity, with adjustment you can make a small amount of whipped cream. Does anyone have any knowledge or experience with the Viking? I know all I need to know about the KA and only need info on the Viking. Thanks for your help.
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