shelora

If you cut the pieces smaller they just take less time to "cook". The shape is all up to your creative impulses. I have had ceviche served in a coconut shell, a martini glass, a small sherbet glass and served on tostada triangles.

PaoPao, What are the photographs of that you posted? The top photo looks like a soup.

Perhaps the west coast where you are might be a problem but in my experience, food and wine programs are taken very seriously on the west coast of Canada. Many restaurants and hotels work directly with wine reps and wine makers to fine tune a list. While there are some restos up here that are strictly B.C. lists, others include Cascadia selections right on down to California with old world gems thrown in for good measure. I think you are doing hard but pioneering work in coaxing restaurant owners to include new and interesting wines they might not have considered before. Maybe you need to take over the whole sales rep/salesperson department and start training them to concentrate on a restaurant's theme. I bet you'd be good at it. And don't forget to ask for a raise while you're at it!

The company GLAD make brilliant storage container designs. I've purchased some in small square-ish shapes that are perfect for lunches. I've used them for soups and stews and they work from freezer to microwave. They don't leak. They have lids.

Was there any meat left on the fat bits? You could chunk it up and use it beans, lentils, potatoes, mushrooms, etc. I rendered some of the same stuff yesterday. It's just sound practice to have something like that on hand.

A firm fish like cod or snapper also works beautifully in ceviche. Since I live on the westcoast, I like to use wild salmon in combination with scallops. For this duo, I marinate in a combination of lime and orange juices for a bit of sweetness and finely chopped white onion. The avacado is added right before serving along with some chopped tomato, cilantro, serrano chilies and a drizzle of EVOO. Once the ceviche is "cooked" you drain off the lime/orange juice. I marinate the fish about 4 hours. You can check before hand. Just break a piece of fish open and look at the how far the marinade has penetrated the meat. 1. I would suggest that you have a reputable source for seafood. 2. Don't use farmed salmon. Please. 3. Removing the bones from the fish is always a courteous thing to do. That's my recipe in a nutshell. You might want to serve yours in a coconut shell.

Lunch is being served. Two more lunch options for your downtown Victoria dining pleasure. Choux Choux has upped the ante by offering deli sandwiches using their housemade deli meats, a selection of salads, hot soup and sausages on a bun. This works great for the grab-and-go office workers in the area, but also for the weary shopper looking to sit down and take a restful and nourishing break. The Mr. and I enjoyed lunch there the other day. Roasted squash and hazelnut soup was followed by Toulouse sausage on a bun. Condiments - sauerkraut, housemade relish, grainy dijon and sliced cornichons - were brought on a tray by co-owner Paige. We piled 'em on while enjoying some autumn sunshine outside on one of their cafe tables. Further down Fort Street, The Temple has ever so quietly opened for lunch. Chef Garrett Schack sticks to the seasons with a menu that evokes comfort helping to ride out this cold damp Fall. Warm potato and arugula salad melds perfectly with chicken confit, Comox Valley camembert and toasted hazelnuts, or try Schack's signature PBLT - pork belly(island maple cured), lettuce and tomato lusciously sandwiched between house made bread. Quiche seems to be making a comeback and is offered here with one daily pasta feature, daily soup and larger plates with a fish or beef offering. Looking good.

Harlan, I've had a wonderful time perusing your website of photos. The duck photo with the rigged up fan, etc and the cooks outside resting in front of the BFI dumpster is classic. I am curious how you managed to stay out of the way during photographing a busy night in the kitchen. Were you subject to a few glares or swear words? In terms of the resulting photos, did your subjects especially chefs or restaurant owners request that they have a say in what would get published or printed about their establishments?

No, I was unable to. I did find alot of restaurants use them and I have found recipes that use them but nothing on the potato itself. Well that is odd. And yes, Buns will be toated on the griddle. ← Perfect. They sound more and more like icon burgers. I can almost taste them.

Are you saying that you will honour the competitors coupon?

Magus, you are toasting or grilling the bun aren't you? And did you find out anything about Kennebeck potatoes? s

I found you to be a very engaging speaker when we met. I think you underestimate your talents.

From the Spanish food site Lareira.net - here's a photo/info about the fresh Pimientos de Padrón. Also from Spain - a tasty-looking pic of the flash-fried product. Memo ← Yeah, baby! That's the stuff. Thanks. I placed a call to my local Thriftys to see if they can order in a case.

I'm looking for a fresh source of Pimientos de Padrón. . This small green pepper is served as a botana (snack) in Spain, flash fried and sprinkled with salt to accompany drinks. It's not a hot chile, but an intense grassy, slightly bitter flavour. Since most chile growers in B.C. are beginning to harvest, perhaps someone out there has seen them for sale? Or maybe you've seen them at your favourite highend supermarket, looking neglected. If I can find a photo of them, I will post. Thanks, Shelora

Can you let me know the outcome - price and availability. I'd like to buy some. Thanks. s

No apologies required! Please don't you go hiding. s As an addition to all that has been said, when does a dish become part of a culture, as in a regional dish? What would be the time frame? I hope I can be articulate about this. So many ingredients have made their way into the regional dishes of Mexico, sesame seeds, olives, wheat, meats, etc., that is has become part of the national palate. I started thinking about this yesterday as part of what is truly authentic, pre-conquest food or conquest food, or both, and that sequed into what Rancho Gordo said about fajitas and sweet red peppers being served everywhere in Playa del Carmen in the Yucatan. So using that as an example, do you think that perhaps fajitas and red peppers might become so popular there, that it will be embraced by the Yucatan to become a regional specialty? Would this concept take ten years? 20 years? 50 years?

Great! Thanks Sandra. Superb selection of fresh chilies from South Devon. Lucky you. s

Two types of amaranth are used in Asian cooking: the purple-and-green kind and the all-green kind ← Thanks Suzy. I was thinking about the amaranth seed. I've seen those the two plants (from the photos you posted) many times in the markets here and have wondered what they were. Egullet. Gotta love it.

What a great idea for a source! I'm sure quite a few old boys clubs have these at the back of a cupboard somewhere. I bet Government House has a few of those kicking around, too. It's quite an elegant piece of equipment that has fallen out of use. Besides ebay, maybe a restaurant supply house could assist.

Could you just ignore me next time?! I'll have to wade through your discourse a few times before I post. Whew!

Why are they called pasillas in California? There is nothing remotely past about them. That erroneous term is all pervasive up here too, because most if not all our poblanos come from California. I'm forever correcting the produce guy - they just roll their eyes when they see me approaching. And it makes sense to me that you've always had chilies, dude. California used to be a part of Mexico, verdad? Well, bloody depressing that the Yucatan has stooped to ignoring their wonderful regional cuisine for red bell peppers and fajitas. No wonder everyone up here is so confused about what constitutes authentic Mexican. Good for you for smuggling those chile seeds, Rancho Gordo. May the force be with you. Shelora

Wow! Chile farms on the south coast, that's amazing. How great! What kinds of chilies? I'd love any names or links, girl. And isn't it so true about Chinatown. That's where I usually find my jicama and chayote. Oh, yeah, if I'm ever in London, I'll bring some surprises for you!

Do you know what they look like? I'd imagine them to be long narrow spoons, much like what you would use for a sundae or an Italian soda.

Does this mean we will see a new topic soon, Best Vancouver Restaurants to Have Sex In?