shelora

Hi there kcd, I've made the Trilling recipe a few times, including at her cooking school. It's absolutely delicious. Funny, I've been thinking about making this particular mole lately - now that is is getting hot here. To save time, I'd say make the mole the day before. My partner swears that the mole improves the next day. I don't think the use of plantains and pineapple in the recipe is going to make a difference if you make it the day before - if that's what you meant. Cheers, Shelora

Claytonia Lanceolata, I believe is the latin name and there is a locale in B.C. known as Potato Mountain. I'm guessing that is the bulbous root that is eaten. Who knows maybe it's related to the Japanese mountain potato. Where's Dr. Nancy Turner when you need her?

I have recently heard about a B.C. wild potato that grows in the higher elevations (like alpine). Has anyone ever procured some? Eaten some? Can you get me some? I realize this is a bit of stretch in terms of a request, but there could be someone out there with a taste for the obscure.

All meat all the time. Is that all golfers want to eat?

Talked to a trustworthy friend from Ottawa last night who sang the praises of the Whalesbone Oyster House. I believe it's a new place, she said its small cozy and packed. Great food. Could be what you are looking for. I'd go. 430 Bank St., 231-8569

If you send cheques my way, you might get a different kind of subscription.

So glad you went to Starling. I agree about their Pinot Blanc. They've breathed some new life into that old dog. Absolutely woof woof. I do hope you try more than steak/frites at Brio next time- their talents go so much more beyond that.

Congratulations Gordo!!! You so deserve the recognition. You rock! Purslane slimy?? Never. It's succulent. I had some in my salad this evening. The organic salad growers around these parts have started addiing it to their greens, some sell it solo. I love the stuff. And damn good, as you say, with tomatillos and pork.

Insert golf claps here! Congratulations! Here's hoping you don't have malaria.

What a discerning palate you have. I personally can't tell the difference between a cheddar that is six years old, three or 10. Could you elaborate on the differences, maybe this old palate could still learn a thing or two. Thanks,

We knew the review was coming out so we decided to shut the place down for a long weekend. We try to make ourselves exclusive be not being open. I don't expect another break until the Christmas holidays. Hopefully you will have another opportunity before then. Marc ← I hope so too! ← Whiner. Seriously though, congrats on the glowing review.

Definitely try making pasta with them. The results are exquisite, they produce a silky textured pasta unlike chicken eggs.

Nanoose Edibles Farm. Contact person:. Barbara and Lorne Ebell. Address:. RR2, Box 38, 1960A Stewart Road, Nanoose Bay BC V9P9E7. Phone number. 468-2332 ...

Well, get busy girl.

I own some of the Riedel tequila glasses and find them excellent. Before they were available, I was using the thistle-shaped grappa glass (at least I think they are for grappa). Excellent as well for appreciating the complexities of fine tequilas and mezcals.

I think it's wiser to dip them quickly in ice water rather than soak. If they are too long in water, the petals get saturated and are ruined. I'm with shelora re preperation. The fried are lovely but you really can taste them in a quesadilla or squash blossom soup. ← And you have a recipe for squash blossom soup that you want to share? You are dead right about soaking the blossoms...you only wind up with blossom mush. ← Without my food journal with me, this recipe is off the top of my head. Mine involves fresh corn - the recipe not my head! Remove the kernels from about five cobs of corn. Saute some white onion until transparent, add the corn kernels and saute for a few minutes, add stock and allow the corn to cook through. Puree half the amount, to vary the texture of the soup. Return to stove, add a lot of lightly chopped squash blossoms that have had the stringy sepals and tough stem removed. Add some chopped epazote. salt the soup to taste. You can serve topped with roasted strips of chile poblano and/or cheese like a mild feta or queso fresco.

Gently dear Angela. Gently. It is a delicate flower after all. My recipe is to whip up some goat cheese with mint, sometimes the addition of finely minced shallots. You can thin the goat cheese if needed with cream cheese or even a bit of whipping cream. dip stuffed flower into a tempura batter, fry in hot oil. Serve drizzled with reduced balsamic vinegar and when in season plump and juicy pomegranite seeds. I alway remove the outer tendril thingie that surround the outside of the flower base. (Hope my description makes sense). My favourite squash blossom classic is the Oaxacan street food snack. A freshly made tortilla lies on a comal while the cook gently tears squash blossoms, epazote and quesillo over the top. The tortilla is folded over and cooked, steaming the ingredients inside. A bit of salt, a bit of salsa and heaven is achieved. ← I think I will have to try this method, since I was only able to harvet 5 blossoms - not worth the mess of battering and frying this amount. I only have 3 squash plants and I have let too many blossoms fall to the ground Is quesillo a cheese? Is it known by another name? ← Quesillo or Oaxacan string cheese. You can substitute jack or mozzarella.

I have never heard of this but will look out for it. Thanks. Isn't the potato part of the nightshade family? A lot of people are intolerant to that group which includes eggplant and tomatoes. How do you milk a potato reminds me of something I saw on a menu recently, shaved chives. How do shave a chive?

You need to get connected and I'm here to help. You are a lot closer to the Cowichan Valley than Victoria, aren't you? First off, I would ask Chef Christophe Letard at the Aeriewho his suppliers are for greens. also Providence Farm supplies a lot of your area restaurants with produce. Providence farm And if you can make it down to the Saturday Duncan Farmer's Market, you will most likely connect up with a lot of other area farmers that would be more than happy to supply you with produce. Another valuable source of info would be Mara Jernigan at Fairburn Farm where they have the waterbuffalo. Fairburn Farm She knows everybody. And if you don't already know Lyle at Cowichan Bay Farm, you need to.The most amazing chicken and duck Their website is being revised but their address and phone number is there. Have a great summer.

I've never heard of don't swim barefoot. I'd say moist towelettes over hand-sanitzer anyday. "my own personal blowfish". That's excellent.

I think bringing your own plate is incredibly ridiculous. And most street vendors have disposable everything these days, including plates. Use your eyes first and your instincts when eating street food.

I would think that any of the many talented chocolatiers would be able to help you. Try Chocolate Arts, Thomas Haas or DC DUBY Wild Sweets http://www.dcduby.com

Recently when working in a restaurant kitchen in Oaxaca, we washed all veggies and herbs in water with iodine drops in it. If you're getting big vats of potable water delivered, you can also wash all your fruits and veggies in that. I've never peeled anything in all my years of travelling. I eat street food - but cautiously - and do eat in markets regularly. I've been sick sure, but I've also been sick where I live in Canada. It's a crap shoot. Hey, that's a pun!

Gently dear Angela. Gently. It is a delicate flower after all. My recipe is to whip up some goat cheese with mint, sometimes the addition of finely minced shallots. You can thin the goat cheese if needed with cream cheese or even a bit of whipping cream. dip stuffed flower into a tempura batter, fry in hot oil. Serve drizzled with reduced balsamic vinegar and when in season plump and juicy pomegranite seeds. I alway remove the outer tendril thingie that surround the outside of the flower base. (Hope my description makes sense). My favourite squash blossom classic is the Oaxacan street food snack. A freshly made tortilla lies on a comal while the cook gently tears squash blossoms, epazote and quesillo over the top. The tortilla is folded over and cooked, steaming the ingredients inside. A bit of salt, a bit of salsa and heaven is achieved.

The Brazilian mixto quente. Grilled ham and cheese sandwich, served at every road side restaurante. A great sustainer for enduring long bus trips in Brazil. Not haute cuisine, but memorable none the less.