shelora
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Posts posted by shelora
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French fries made with actual potatoes and fried in a big hot vat of beef tallow.
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Can anyone give a recommendation or offer comments about the tequila from South Africa currently on the market?
Triple distilled, 100% agave, silver and resposado.
I'm having some reservations just because it's not from Mexico, but I may give it a try this summer. The price is right, $39.50 Cdn per bottle.
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I have always thought that when buying meat or even fish, that it is always weighed first, then wrapped.
One of my local butchers has started wrapping then weighing. Is this right? I know that the paper can't weigh that much to make a difference, but somehow it is really, really bothering me.
I don't know how to bring it up with him. Anybody?
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Hi Rachel,
Which Wal-mart? In Mexico or the U.S.? Do you think Sam's would have in Mexico? ?Aren't they affiliated with Wal-mart?
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Does anyone know if Oaxacan string cheese contains rennet? I have always noticed a rather acidic taste to it, that might suggest vinegar or maybe liime juice?
What about queso fresco? Rennet or no rennet?
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Thanks, Alberto.
I will see what I can find here.
s
paneer is made by using lime or lemon juice, or sometimes vinegar,to "split" the milk as the first step. no animal rennet there.
would that work for any other cheeses?
Malagai,
I suppose this would also apply to other rennetless cheeses like cottage cheese and ricotta?
s
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the fresh leaves of nettles and the dried spikes of wild cardoon flowers (thistles) are used to curdle cheese in Morocco, Spain, and France.
Thanks Paula,
Do you know if the thistle rennet be used in those countries solely for sheep and goat milk cheeses?
Azietao cheese (ewe's milk) from Portugal uses thistle rennet, but could you name any cheeses from Morroco, Spain or France that use thistle rennet?
s
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It is sadly not so easy (what is!). So, if you take up a comparative tasting of pecorino cheeses it is hard to say if a cheese is made with vegetable or lamb rennet. On the other hand, it is quite easy to recognize a cheese made with kid's rennet simply because the latter gives a much sharper/piquant note to the ripe cheese.
Alberto,
Thanks for that. Now I'm totally curious. I would like to do a comparative tasting for what you have spoken about. Can you think of any two cheeses that might exemplify what you are speaking about.
There is a cheese monger in Vancouver, that might have them, especially if they are artisanal.
Thanks,
Shelora
And Rebecca, I will follow up on the kosher/veg rennet question.
Cheers.
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Nowadays it's used only by the hardcore traditionalist cheesemakers, which I personally find a pity because it gives ewe's milk cheeses a much smoother taste compared to kid rennet.
So are you saying that cheese aficionados can actually taste what rennet has been used in a cheese? Would you be able to elaborate on this?
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And weren't Canadians referred to as "cheese heads" at one time?
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Checked out the lunch now being served at the Rosemead in - wait for it - Esquimalt. The Rosemeade just started serving lunch a couple of weeks back and yesterday it provided a welcome respite from downtown Victoria in the throws of three festivals with roads blocked off and wall to wall traffic on the roads into town.
The lofty dining room at the Rosemead overlooks garden spaces with giant oak trees surrounding the property. These trees provide complimentary lighting in the dining room - so crucial for a woman my age. No glaring light, never a squint or furrow needed. Ahh.
Lunch at the Rosemeade begins with a few appetizers - black pepper battered calamari with a sour orange and cilantro dip along with a hearty plate of local greens with proscutto crisps, goat cheese and tomato oil. Excellent wine pairing was provided with the Lotusland 2003 Siegrebbe and the La Frenz viognier. The kitchen also does a minestrone with chunks of fresh crabmeat and a salad nicoise with seared rare albacore tuna. These two are on the list for later this week.
The mains go the way of sandwiches, a steak, lamb burger and pink peppercorn halibut. We went with the char-grilled wild salmon sandwich, generously portioned and slathered with a green curry sour cream with a side of fried dill pickles. I dove into a grilled lamb burger, plump and juicy. The roasted garlic goat's cheese, oven dried tomatoes, watercress and tzatziki were perfect compliments. The wines paired were the Kettle Valley 2001 Adra Station Chardonnay- salmon and the lamb with the Sunset Road, 2002 Merlot from the Columbia Valley.
Lunches here are perfect for a business meeting, post-spa treat or getaway from the bursting-at-the-seams vibe of Victoria right now.
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In Japan, its steamed rice, miso soup, pickle and some seaweed with either a raw or hardboiled egg on top.
In the Zapotec village of Teotitlan del Valle in Oaxaca, it's hot chocolate with pan de yema (sweet bun) or freshly made tlayudas spread with a hot bean paste, wild beans hand ground on the metate and mixed with a bit of water to thin it out. With some hot pickled chiles on the side, a true breakfast of champions.
In many parts of Mexico, breakfast consists of tacos, usually served from a street cart.
Puebla, a woman makes five or so different kinds of tamales for the breakfast crowd. The sweet tamales, a lovely colour of pink, are mor-ish dipped into a hot cup of atole.
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When pregnant, we say you have a bun in the oven.
And in Mexico, they call rich girls, fresitas - little strawberries.
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About once a year or so we get a craving for Taco Bell and drop about $40 or so; it takes about a week for the two of us to go through it and that sates us for quite a while.
I'm totally taken aback by that statement. How does it keep that long? Even in the fridge?
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My trip to Olympia was a great success and I'm impressed with the new dining options there.
Our highlights were The Mark supper club - apple wood smoked organic chicken and beef were outstanding, excellent service and wine selection.
Trinacria - the best pasta I have ever had, big portions, Sicilian recipes, I'd never had.
Waterstreet Cafe and Bar - although ambious in the scale of the restaurant, the chef is committed to use seasonal, local produce, another great wine list and bar seating.
Luna's Deli - the only place to go after a tour and tasting of the adjascent Farmer's Market. Owners and cooks, Tom and Victoria Benenate run a clean operation using farm fresh and local ingredients, lots of to-go meals, soups, sandwiches and desserts. Surrounded by cars and a parking lot The owners have created comfortable outdoor seating with a flower and edible herb garden providing counterpoint to the surrounding cars and parking lot.
Fish Brewery - small space with great beers, many organic.
The Farmer's Market showed us outsiders how committed Olympia is to organic and sustainable agriculture. The new kid on the block are the wonderful cheese producers of Estrella Family Creamery. Their goat, sheep and cow milk cheeses were all flavourful, creative - the Valentina and the Black Creek Butter cheeses of particular note.
Of course, there is the Spar. A classic.
And how can I forget the artisian well water flowing freely in a downtown parking lot? You've got to see it to believe it. Folks were pulling up in their trucks at all hours to fill their plastic jugs.
And for a hip hangout for a cocktail, theres the Brotherhood Lounge with their walls of pictoral Kennedy rugs and black velvet torreador paintings. Great bartender - made a mean Manhattan with Maker's Mark.
This should provide the curious among you a full plate if you decide to go. Two days, two nights with a taco stand on the way out of town. Tacos California. Outstanding. The real deal.
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If I may, kitchen sink quesadillas, I believe, would be similar to the many wraps offered in todays market.
Throw a bunch of leftovers with another bunch of cheese, melt the damn thing and make a profit.
I was once served a wrap that had sushi rolls and a bunch of mystery items in it. I threw it out.
God, I wish people would pay more attention to what's being served.
But then again, more power to the people making a profit off the suckers - cause theres one born every minute.
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It's not a hideaway if you tell us all where it is.
Yes, Mr. Smartie-pants.
This spot is glorious because no locals ever go there, unless I'm taking them with me. It's like going on a mini-holiday watching the waddling tourists.
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Tiramisu.
Please make it stop.
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Hope you will be checking out the other new food offerings though, The Lure, The Rosemead and
Queen Mother Waterside Cafe.
s
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Toronto ex-pats Andre Rosenbaum, his wife, Kelly St. John and business partner David Stearn, have opened the second incarnation of the Queen Mother - a veritable institution in Toronto’s Queen St. district.
The Queen Mother Waterside Café, is located in Victoria, on Swift St. (ex- Saltaire space beside the Canoe restaurant) and has been cozied-up despite the ultra-modern steel and concrete interior.
The menu offers classic Queen Mother fare – Laotian with a Thai bent - sticky rice with peanut sauce, Laotian Phad Thai, Thai bbq chicken and will have lots of vegetarian offerings.
Price point a comforting $15 - $16 for entrees and appetizers under $8.00. Beer, wine and a promising sun-filled patio overlooking the Gorge waterway.
Thank God, no high tea. But you can always lift your pinkie while sipping an glass of bubbly.
407 Swift St., 250-598-4712
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An enterprising young couple are opening a French charcuterie, Choux Choux, breathing new life into the area of Fort St. known as antique row.
Owners Luke Young and Paige Symonds have many years experience in the restaurant industry - most notably Raincity Grill, Sooke Harbour House and Aqua Riva. Luke brings his sausage making experience from Meat on Tenth in Vancouver and Paige in fresh from spending a year on a goat farm in the South of France, where she learned first hand how to make goat cheese.
The small shop will offer the new Victorians - people tired of mediocre and we ain't supporting any more! - on-site sausage making, pate, confit, rillettes and over 40 different kinds of cheese. Once they get settled in Luke promises housemade sauscisson sec and salumi. In the meantime, their selection will be rounded out by offerings from Oyama on Granville Island.
With all the city bylaw hoop jumping involved, the couple should be open in two weeks.
Come out and support this long needed venture.
Choux Choux, 830 Fort St.
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Once again the Empress Hotel has opened their veranda overlooking the inner harbour. In the safety of the stone fortress you can catch some major rays and watch the sunset while sipping 3 oz. $11.00 martinis.
Last night we watched the tall ships come into the harbour without having to fight for a view with the hoards on the sidewalk.
Small plates menu, hotel prices, comes up with some tasty snacks focussing on island ingredients.
It's my new summer hideaway.
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Sorry to go OT. Moving back on-topic. My parents live on seashore in a prime crabbing bay. The best crab cakes are the breakfasts the day after a crab boil party at my moms house.
What was that address again?
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Kaplan's deli in Vancouver should carry it. It's incredible stuff.
All about Tequila
in Spirits & Cocktails
Posted · Edited by shelora (log)
The interesting point here is that they can't call it tequila, although it's in the tequila section. By law, they cannot call it tequila (apparently), so the label says, 100% agave, triple distilled liquor.
I've forgotten the name of the product, I will call the store and get it.
15 minutes later,
The store in question was able to get the name. It is called AGAVE SUNRISE and it is not only 100% agave, but blue agave, wild and of course, hand harvested from Karoo in South Africa near the Valley of Desolution - sounds rather grim, doesn't it?
The label calls it a spirit aperitf.
The store owner said they have a website, but I was unable to find it.
Yes, and the price is for 750 ml. I'm kind of looking forward to a silver tasting this summer.