shelora
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Posts posted by shelora
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Okay, crab cakes seem to be on everyone's menu, but who is exceeding expectations?
My vote is for the version I had recently at the Shelter in Tofino. Now that was a crab cake.
A crispy coating (hello Panko) provided the frame work for a fat version of it's often filler-filled brothers and sisters. Chunks of crab meat were revealed, steaming hot. A thing of unadulterated beauty.
Chef Jesse Blake, holds the crab chunks together, not with bread crumbs or eggs, but by the addition of halibut or sole, that is pulsed to a paste on the food processor.
Anyone else have a favourite?
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Homemade chicken broth
A good chile buzz
The combination of the two is exquisite.
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The sheer adult-ness and authority when ordering a cocktail - beefeater gin martini, straight up, olives - instilled in me by watching many, many old movies and all those fabulous cocktail dresses of the 50's and 60's.
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Well it does make sense.
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What's the brand name on the orange one?
Besides, Hecho en Mexico, the orange juicer also has the brand Plasticos Terrones printed on it.
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Here are the three hand held juicers I own. The one on the left is new and was purchased solely for the cute factor - it really doesn't work as good as the classic orange plastic shown - which I've put to good use over the years. Surprisingly it has never come apart.
Finally the one on the right is an old aluminum juicer manufactured by Wear Ever (forerunner of whatever!), if you see one of these in a thrift store, buy it, they are brilliant, extracting every bit of juice with no seeds and a handy little pouring spout on the side. This one is great for fresh orange juice. It looks like a smaller version of the long-legged version shown in an earlier post.
The orange hand held is my favorite, working its magic for summer margaritas for many years now. Viva Mexico!
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The tequilas from Arandas are particularly exquisite. Try Centinela.
Will you be going on a tequila tour of some sort?
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If the owner feels picked on then he/she needs to either educate on concept philosophy or tweak the concept and shift gears
Although a noble thought , it is rare indeed that a restaurant owner deals with complaints with such stability!
The other philosophy that always makes me laugh is to encourage diners to take the manager or owner aside and whisper their complaints.
Right. After some alcohol, you are sure to be articulate and believed!
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Unfortunately, I have to leave the restaurant critiques (the negative ones) to other posters from Van and the island because there are TOO MANY LURKERS IN THE VICTORIA RESTAURANT INDUSTRY.
Negative stuff that I have written in the past has come back to haunt me, and I can't stand the flack. Perhaps if my handle was binky or kitty, things would be different.
And then again, restaurant experiences are so individual on the whole. There is a restaurant that everyone loves here in Victoria and both times I've eaten there it was abyssmal. I will never speak its name. My lips are sealed.
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The beauty of Spanish ham is the fact that the fat is good for you - up there with olive oil - and that is melts in your mouth. The ham is filled with faintly sweet floral perfumes and is best enjoyed with your eyes closed.
The crime in question is when wonderful thin slices of the ham are served with olive oil drizzled all over it. Worse yet, is when chefs think its the same as prosciuto and starts wrapping food in it and baking or grilling the item with more olive oil. Leave it alone, dammit!!!!
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. But now, everytime I turn around there's one sprouting up like the twenty-first century equivilent of Starbucks in the nineties
I couldn't agree more. From where I live in jolly olde Victoria I have eight liquor/wine/spirit shops to choose from, all within walking distance, most all within six block radius. I'm certain there will be a few others quite soon.
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Yes, Seanw, it does look a bit prehistoric, but in this case it is prehispanic!
It has a very thin skin and just peels away like nothing, prickles and all. I don't know why Sunwing chose to grow this variety - its worth a question next time I'm out there. Could be just for interests sake, the same way I buy an unusual cheese I've never had before. I'm sure farmers seek to grow an unusual item for the same reasons - curiousity.
The chayote was damn good eatin' with very little seed, which is odd. I stewed along with some of their ripe tomatoes, onions and garlic, some hominy corn and big ol' chipotle en adobo for heat.
s
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What I don't like it the ones that seem to be overly smoky, like you're licking an ash tray. That is what Cazadores and Cuervo Tradicional tasted like
Your comment about Cazadores got me thinking. I have had an on again off again love affair with Cazadores and specifically for the overly smoky notes you mention. It's funny I'm not noticing that these days and am wondering if tequila like wine can change from year to year, harvest to harvest, depending on the weather, how the pinas are roasted, the people in charge, etc.
What do you think? Do you think there is a possibility or is it just my taste buds?
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Perhaps some cuisines don't translate well to restaurants. Availability of ingredients and a the culture's local attitude towards eating out I think also has an impact.
Well, what I think - encouraging a bit more of OT - is that a restaurateur who wants to make a living eventually must give in to what the people want. Generally speaking.
And subtlety is not a big feature of our culture. It is something we have to re-learn or just simply learn. But subtlety is out there, you just have to seek it out.
Chef Lisa Owen - the person you all are helping to have a great evening out in Vancouver runs a small very exquisite place in Olympia Washington called The Mark.
Her menu and specifically her pasta dishes evolved out of growing up in Berkeley's gourmet ghetto and many, many trips to Spain and Italy. Her dishes are full of subtlety - the tagliatelli with grilled red bell peppers, pine nuts and olive oil she calls Tuscan beach cuisine. Simple flavours, fresh ingredients. Most people would say, "Where's the meat balls?" "Where's the tomato sauce?"
Luckily, not her customer base.
Down the street from her is another restaurant, Trianacria, run for the last 15 years by Eugenio Aliotta, a Sicilian. He is there, cooking every single day. Alone. And usually delivers the dish to your table. The place is always packed. And the prices are insanely inexpensive.
Again, here was another subtle dish filled with flavour and made a huge impact just for it's subtlety - house made fettucini dredged in pecorino romano, topped with crushed black pepper and sauteed pinenuts. Outstanding. Both places served some of the best pasta dishes I've had in years. Stunning subtletly must be encouraged and supported. Seek it out now.
I have sent her your suggestions of where to eat with websites.
Here is the Olympia info, if anyone finds themselves there soon.
The Mark, 407 Columbia St., 360-754-4414 www.themarkolympia.com
Triancria, 113 N. Capitol Way, 360-8892
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When we had more silvers around the house, we stuck them in the freezer for another flavour profile all together - a little more peppery.
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Hibiscus margaritas - yes, must find that recipe again.
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On the west coast of Canada our 100% agave tequila selections are very limited.
Although I have enjoyed the deep chestnut, cognacesque anejo tequilas of Jose Cuervo Reserva de la Familia and Don Julio, my tastes have gone back to resposados. I find some of them, especially Cazadores to be pleasant sipping tequilas without the caramely impact of Correlejos - a tequila that we can now obtain here and don't care for.
When in Mexico, I enjoy nice silvers like Don Julio makes and used to enjoy Patron - haven't tried that in a while.
A brand I recently bought is Hornitos resposado, an excellent value tequila, perfect for sipping or Margaritas. Herradura has stopped producing 100% agave for our market and the price point is not worth considering for making margs.
My heart really lies with the wild mescals of Oaxaca though - outstanding.
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Nice find! Now what are you going to do with it?
I peeled it and to my surprise it had very little in the way of a seed - miniscule at best. Lots of meat though and I proceeded to slice it up and stewed it along with fresh tomatoes, onions, garlic, leftover chicken, hominy corn and chipotle en adobo for a gentle heat. Simple dish that works with leftovers and time constraints.
I'm going back for another one of those hairy chayotes.
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Straight ahead rock and heavy metal is the norm in most restaurant kitchens, but when I'm cooking at home, I cook to a different drummer.
These days it's Thievery Corporation, tunes with a Latin flavour, jazz or a bit of Steve Reich depending on the day.
What is your favourite tune or tunes to cook by, at home or at the restaurant?
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Our Knifex guy in Victoria recently changed the business name to KnifePro. What I understand is that there are two companies now. He may be able to help steer you to the right person on the mainland if you can spring for the l.d. call.
250-744-0606- Dwight Joinson
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Look what I found at SunWing Farms today. This type of chayote squash with prickles is very rare in these parts. It is mostly found in Mexico, where it is indigenous.
I'm quite thrilled to find it. SunWing only has the one vine, so the fruits from it are rare indeed.
Some of you may recognize it without the prickles and with a very smooth skin, very often sold in Asian and Latino markets.
Tomorrow it will be peeled and stewed up - you can also eat the almond shaped seed inside, very tender and delicious.
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My local farmer's market turned up this wonderful specimen today. I have never seen this available in Canada, especially grown locally. Sunwing Farms here on Vancouver Island only has one vine and were thrilled that I knew the English (Spanish) name - Chayote. One of the farmers there called it palm squash because at a certain angle it looks like two hands pressed together. They had a Chinese name for it, but I didn't write it down, but will get it next time I go shopping.
Que milagro!
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A friend needs a quiet-ish, casual Italian restaurant - in Vancouver, real soon. Over the dinner hour, preferably with cozy booths, good food and a good selection of small plates and wine list, nothing too noisy. Where oh where can you be?
She is a restaurateur, solid knowledge of food and wine - especially Italian and Spanish - visiting from the U.S.
Thought I would check in with headquarters and ask. Would it be Cafe Il Nido over Cipriano's?
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Excuse me, it is pulpa de cerdo not pulpo and in parentheses cabeza do lomo so I'm beginning to understand that this cut must be the fore end of the loin.
The cleaning lady explained to me (sort of) that it is "carne puro" so no bones or fat but just pure meat
Pulpa according to the dictionary is pulp, but your translation of cabeza de lomo makes sense.
If you are in need, perhaps your cleaning lady knows where you can get some chile catarina.
Winnipeg Goldeye (Smoked)
in Western Canada: Cooking & Baking
Posted
I have a feeling that Pam, who goes by the moniker PamR, and who posts here, would know. She lives in Winnipeg and is a caterer. She may have the skinny on smoked Winnipeg goldeye.