maxmillan

My local cookware shop is having a sale on enamel cookware. I'm undecided between the Le Crueset and the Chantal brand. I looked at both websites and I am confused as to the technology used to manufacture these cookwares. Can someone please clarify the scientific mumbo jumbo for me? The only difference I see is that Chantal has heat tempured glass lids whereas Le Crueset has an enamelled cast iron lid.

The following topic reminded me of my childhood. http://forums.egullet.org/index.php?showtopic=99451 I wonder if anyone know where I can buy freshly squeezed cane juice. I drank this as a child in Brazil. I've tried the canned stuff and it tastes horrible. In Brazil they had vendors that used a special squeezing machine where they fed sugar canes through rollers and juice came out into a cup. It operated very much like the old fashion washing machines that had a rolling mechanism to squeeze wet washed clothes. I also snacked on sugar cane sticks. These were fresh shaved sticks of sugar canes and I chewed on it like gum and savoured the juices. Where and when can one find this in the Lower Mainland?

I've been using Stevia, an herbal sugar substitute, mainly for my oatmeal. Can anyone tell me more about the process of making this "sugar"? Stevia is labelled as a drug and not a food and I'm curious as to why.

Interesting topic. Through reading everyone's input, I've decided to ditch my salt grinder and use it for peppercorns and spices. But the rasp and salt rock, now that's something I'm going to look into.

I read that the Kuhn Rikon pressure cooker needs to be heated with a gas stove. Unfortunately, I have a coil stove. Does anyone here use their pc on a coil stove? If so, what are the results? I notice that Ashton Green is having a sale and they have several sizes of Kuhn Rikon on sale. With the shipping/handling and GST the 7 1/4 quart size totals to $280.90 . Not the best price but I was told that there are no retailers licensed to sell Kuhn Rikon in BC (and I believe, all of Canada.) But it looks like maybe Ashton Green may be the first and are offering them on sale. I think I will check out the states because the rate is 1.14% right now and I can save a substantial amount getting it myself.

What size pc does everyone here use? I'd like to get a consensus as to what you found most useful. I read here somewhere that pc's are filled only up to 2/3 of it's volume. If so, I will have take that into consideration if I want to make meat dishes.

I'm still researching on pc. Can anyone please point me to a thread that discusses pressure cookers on this site? Thanks.

I went to the sale and had to hold myself back from buying too much. I tried what I thought was the best tuna sandwich I've ever had. It tasted like they used some sort of spicy Thai mayo in the sandwich. Got some pasta, jam, chocolate, spices and even a fondue for two set (which I'm sure was a leftover from Valentines.) Thanks for the heads up on the sale.

I found a ratings site that may help explain other ratings of pressure cookers, particularly, Cook's Illustrated. http://missvickie.com/resources/cooksreview.htm Looks like the Fagor's brand is in the running.

I am doing research on the Kuhn Rikon pressure cooker. I was going to buy a Lagostina at a cheaper price but don't want to pass up on options I didn't know exist. I know they have them in Vancouver and the price is a little high. Can someone suggest a retailer that carry an assortment of these pressure cookers at a good price? Do those small Asian retailers carry them (such as the ones in Chinatown or Richmond?) Thanks.

Went to Pho Kim Phung at Victoria and 42nd and had their spicy noodle soup. This HITW is so authentic that this soup had a couple of cubes of blood (chicken? pork?) in the soup. I liked it for it's homey quality, maybe a bit too oily for some. The side dish of sprouts also had what looked like dried pork skin strips? I plan to go back as they had quite the extensive dessert menu (avocado milkshake, durian shake...) which includes the usual red bean. I wanted a take out menu or a card but none was to be found. I barely understood the server but I think it's because they're busy enough. You can view their menu that is taped on their door. Hours are 10am - 9pm Monday to Sunday. Parking is available in the back and you can walk through the kitchen to the front of the restuarant.

Thanks DerekW for your very in depth reply. Now you've tempted me to look at the "Cadillac" as I am a sucker for quality. I guess my new concern is ease of use. I want a pc that has an easy and simple assembly. Does the Kuhn Rikon have that? Plus, PattyO mentioned "nonstick interior." I'm concerned about teflon and the health implication. But the electric portability is a good feature. I notice the Kuhn Rikon website has various sizes of pc. Which one is the most commonly used? I'll check out the stores and would like others' feedback on your experiences with your pc. BTW, I think this is a great cookware to conserve energy and although it may seem insignificant, it would be one small way to combat global warming.

What should I look for? I'm considering buying a Lagostina 7L pressure cooker which is on sale for $60 Cad. It reads, "18/10 stainless steel with aluminum, impact-bonded base." Is that good? I plan to cook a whole chicken, beef stew, legumes, lean meats... Your advice and suggestion is greatly appreciated.

OMG, so many sales in such a short span of time! How am I ever going to lose weight?

Head down to Cook's store in City Square (Cambie and 12th.) They're having a big sale on a lot of things around the store. Things will be continually marked down throughout the week till the end of February. Got myself a book, a whisk, a few zester planers for birthdays, some great heavy duty magnets to hang up my knives.... They've got a Peugot salt grinder for $25, a Professional 600 KA for $500 and lots of other goodies I'd like to have...sigh....

http://www.shinmeidomiso.com/productinfo.html steve Capers-any health food store ← I bought this one at Capers last week despite it being a couple more dollars than the other brand next to it. I am impressed by the write up on the container. It is delicious and I recommend it. Thanks to everyone for your comments.

When I go to Fujiya or T&T I'm confused with the array of miso. I'm looking for what you think is the best tasting miso. I plan to use it for making a soup base for vegetables and noodles. Some have MSG, many has high sodium content. Can someone suggest an all around good low sodium miso and where you can buy it? Organic is preferable but good flavor is more important. I do not want MSG or other substitute flavor stimulant. And no preservatives if possible. Thanks for your suggestions.

What a wonderful idea - taking yourself out to eat. I'm going to do that that year and save my friends the agony of finding a restaurant that would please me. Happy birthday and let us know what you ended up eating.

Ha! That's funny. I was at the LDB Specialty store in Burnaby (Kingsway) last Sunday and asked the product specialist about that very thing and she had no clue as to what I was talking about, had never heard of it. ← Are you sure it was an LDB store and not a private store? The discounted wine sale started on Sunday and I've seen them at the Maple and Broadway store last Friday. These sales have been going on for the last 7 years since I've been made aware of them. Maybe I'm wrong about it being available at all stores. I'm usually in Vancouver when I see these discounts. I've seen 2003 Gallo Chardonnays for $12 (marked down by $5) that looks decent. There's a German Reisling (regular price $14) and I'm waiting for the price drop this Monday at Maple and Broadway (I'm guessing to $9.) Remember, LDB will refund whatever you don't like so it's worth a try. I'd stay away from the discounted Italian wines. Past history tells me that if the price looks too good to be true, it is. Even worse, wines from the Eastern block.

Where in Vancouver/Burnaby/Richmond can I find fresh or froszen organic cow/calf liver? Does the Farmer's Market carry them as well?

It's that time of the year again when the LDB warehouse clean house. Various types of wines are set up in some stores and the discounted price will take effect this Monday. Each store will have different wines so you'll have to shop around. Personally, I would check out Cambie and 39th, and the specialty stores such as Dunbar and 18th, Thurlow, and West Vancouver. You can wait for the new February product guide and check the website to see which store has what. Also, Dunbar and 18th is renovating and they usually discount products to make room for new products. Have fun shopping.

What was the green tea milk tart like? Did it taste like green tea ice cream?

My workplace has two large Hobarts, one medium and one small Hobart. The paddles for the large and medium Hobart has broken a few times already. Albeit, a heavier dough has been mixed, I don't think a commercial paddle should break. These paddles are an aluminum alloy. The Hobart people said that we need to use the dough hook to mix more dense products. Needless to say, this will not suffice when creaming butter and sugar and adding flour for, let's say, shortbread. I've made this with the paddle and under low speed to prevent any further paddle breakage. My own KA does this similar shortbread with no problem. Why shouldn't a commercial Hobart fare the same or better? Also, an older Hobart from a second location bakery made the same mixes with the paddle for years and not one broken paddle. What gives? Is Hobart making their machines with cheaper parts? I was told the gears are made differently from the old machines...that it was improved but that the bakers have to adjust our methods, like switching from an automatic car to a standard...? Whatever, a paddle needs to be used for certain mixes and the dough hook will not suffice. Any comments and inside knowledge about what's going on with Hobart? I was looking into getting a small table top Hobart to replace my KA but now I'm rethinking about it. My KA has had no problems in the 7 years I've had it.

I'm considering getting a new 475 watts KitchenAid as in this link from Costco: http://www.costco.ca/en-CA/Browse/Productg...av=&browse=&s=1 My concern is whether or not I should upgrade now that I hear of the problems above. I do have a lower model KitchenAid 375 watt which I bought in 2000 and haven't had a problem yet. Costco doesn't list the model number and wonder if this is the same one discussed above (Pro 600.) Thanks.

I make my own croutons. I buy day old whole grain baguettes, rye, or whatever is high fiber. Cut them up, olive oil, mixed Italian herbs or whatever is on hand. Bake at 200 F for a couple of hours. Turn off oven and leave overnight...if you can resist eating them. I've used spicy cajun mix and plan to use onion mix next. The combination is limited only by your creativity (Japanese spice? soya sauce? curry?) I've weaned myself off chips with these and creating different flavors is fun.