lemon curd

Jeffy Boy and I go to Tandoori quite frequently. For a change we tried the upstairs restaurant on the south side of Future Shop. It was not as good as Tandoori so we haven't gone back (sorry I don't remember specifics). A few years ago we had been going to Mahek regularly but that location closed and we then discovered Tandoori. We'll have to give Mehek a try again.

Weird huh? Seems the same thing happened in Richmond, close to Kwantlen College. They were always packed, open late, that original decor but it worked. They closed down foooooorever to reno, finally opened in that horrid cold new style, now they are no more. Presumably the same will happen to the one in South Surrey/White Rock, if it hasn't happened yet (closing), the decor is gawd awful. ← The Bread Garden in South Surrey is now no more.

Far Met in Vancouver no longer carries Valrhona. Not sure if that means Qualifirst likely does not carry it either?

While not cooking per se... I had sorrel for the first time last week and was pleasantly impressed with its unique flavour. I simply chopped it up and added it to a salad and used some of it in the salad dressing. I also used some in a vegetable gratin.

Lentia distributes Valrhona in Vancouver.

I was also pleased with the epicurious recipe. I made them today for breakfast but used the Dan Lepard recipe for the piping paste (see jackal10's post above). I was really pleased with the results. I didn't use zest as per the epicurious recipe but substituted candied organic grapefruit and orange zest. The leftover sugar/water mixture used for candying the zest also became the glaze for the hot cross buns as they came out of the oven.

Another suggestion is to remove some of the mold clips. At work we tend to remove the mold clips on the product in the fridge after around five minutes (or a few minutes longer depending on the size of the product). We release all the the clips except for one. It's hard to say for sure what is specifically causing the problem because as Trishiad says the 'micro climate' of your working area can really vary, but we haven't had any problems with 'bunny decapitation' for quite some time and perhaps removing almost all of the clips may also help.

Three restaurants from the White Rock 'burbs' are participating: Giraffe, Pearl on the Rock and Washington Avenue Grill.

I second Giraffe (but must mention that I also used to work there). Giraffe is open for lunch Thursday through Saturday (and Brunch on Sunday). Jacques Tapas Bar closed a few months back and I'm not sure who took over the space. A few places on Marine Drive have also closed - the main one that comes to mind is Sam's Waterfront.

Scoop-N-Save recently moved from their Surrey location. They are now located at #103-20258 Fraser Hwy in Langley.

I believe one is in the works. From Barbara Jo's website March 13 (already Sold Out) is a ''sneak peak of Vikram's first book''.

A while back in this thread I mentioned I heard that Rob Feenie was opening a restaurant in TO and filming a pilot reality show associated with it. Unfortunately I couldn't remember where I had heard it. I was just watching Urban Rush with Rob Feenie as a guest and he himself talked about this. I pretty sure the Urban Rush show was a repeat as he said the pilot was being filmed just before/during the time he had his second child. Does anyone have the inside scoop of what happened or what will be happening with this?

In the past I've seen smaller quanties (around 1/2 litre) sold at Galloway's in Richmond. Please note they are now located at 7860 Alderbridge way (between No.3 Road and Minoru), near Ed's Linens.

I've been to Rangoli for dinner (after 5:30pm) a number of times - the last time was about 2 weeks ago. I checked their website and the wording does seem to suggest that it is 'lunch items' available. I highly recommend the Portobello Mushroom and Red Bell Pepper Curry.

We were over at relatives for Christmas Dinner and they served the Silver Sage Grand Reserve with our turkey dinner. I had not heard of it before but was immediately woo'd It's certainly unique but I'm a big gewurtz fan and I really liked the hints of sage. Last year we had Elephant Island Cherry Wine with our turkey dinner - it was also unique and good but I think I prefer the Silver Sage.

Marco Ropke is the Pastry Instructor/Chef at Northwest Culinary Academy. See here and scroll down a bit.

Similar to the Culinary Artistry flavour combinations, Andrew MacLauchlan's The Making of a Pastry Chef includes ingredient flavour combinations. There are not near as many listed but it is a useful reference.

I had the same experience about 10 years ago when I was in Vienna. I bought a sacher torte and carefully hand carried it back to Canada to share with my husband. I too was disappointed as it was rather dry and not all that tasty, but assumed it was because I didn't eat it right away.

This is my gingerbread house from two years ago. Haven't done one since but perhaps next year. Lots of different mediums used: marzipan (sled, snowman), chocolate (window shutters), sugar (windows), pastillage (candycane and fence posts), and swiss meringue with gelatin (for snow), and royal icing for trees. front... and back...

I stopped by to check out Quince and visit Chef Andrea. I think she has a really interesting concept and the space to match it. The large (!) kitchen will work well for the upcoming cooking classes: 1. Kids at Quince - Holiday Baking Class: Sun Dec 18th 10am-2pm (Chef Barb Finley) 2. The Cutting Edge (Knife Skills): Jan 12 6:30-9:30pm 3. The Nine Day Basic - Intensive Techniques for the Serious Amateur: Jan 17/18/19/24/25/26/31 Feb 1/2 - 6:00-9:30pm 4. Specialties of Quince - Food and Wine Pairing Magic: Jan 27 6:30-9:30pm 5. The Secret Recipe - Success for Valentine's Day: Feb 9 6:30-9:30 6. Stocks in Detail: Feb 20 6:30-9:30 Telephone number is 604-731-4645. Location is 1780 W 3rd Ave. Also here is the updated Cityfood link. The last link provided has been superceded by the most current cityfood online report.

In addition to Mooshmouse's post, the most recent cityfood online has a writeup about Quince. Opening date was Nov 18th.

Here's the threads... What's best in the Southern Burbs? Delta, Surrey, Langley, White Rock Northern Burbs? Bby, New West, Tri-Cities, Ridge-Meadows Both have also been 'pinned' by Daddy-A in the 'Guide to Vancouver & Western Canada Forum' under Neighbourhood-Specific Dining.

If memory serves me right (and it may not), I remember hearing that the next show he is working on centers around his new restaurant opening in Toronto. Does anyone know for sure? Unfortunately I can't remember where I heard this. It might have been from a TV interview with him or even here on eGullet.

BTW Chef Beatty (from Seasonal Experience) took over the reins at La Folie when Chef Desbiens left. I only recently heard about Seasonal Experience and plan to check it out one of these days. Let us know where you end up going frogprincess...

I believe Gourmet Warehouse also carries them but I'm not sure of the price. I purchased the standard benriner several years ago. For home use I think they are a excellent alternative to the more expensive mandolines.