shelora

The rustichella farro is the only one I'm familiar with and I have made the recipe on the back. I thought it was great and earthy. I think farro works just like barley or wheat berries. Salads, soups, risotto, a filling for cabbage rolls, cooking it with dried mushrooms or morels - which are out soon. Just don't forget fresh slices of parmigiano. Experiment and use your imagination is your best bet.

Having been inspired by this post, I have been using parsley for the last two weeks to come up with something that truly allows it to sing front and centre. The thing is, you have to be careful when using other ingredients, because they can truly take over the spotlight. I found a recipe for a parsley pesto in Bittman's book How to Cook (almost) Everything and by cutting the garlic by half, I found you get a true cloraphil bomb. I did the tabouli thing, the gremolota - which I love - the persillade and using it as a salad herb, but the pesto really gives you a blast of parsley. Other than than, parsley can so easily drift into the background. What about parsley juice or parsley oil? I bet that Charlie Trotter uses parsley oil. I'm going to check his vegetable cookbook. Back to the laboratory. Will check in later, Shelora

Thanks Edward. Now thats an answer. At least for the dhodhi part. And absolutely intriguing. Hopefully, someone else will come up the plate with some more insights. S

Not sure whether this is too vague a question or too diverse a topic but what are the differences between Indian cuisine and that from Pakistan? Are there different spice combinations used or is this something that changes from household to household or from province to province? Is anyone familiar with the cooking of the Amazai region of Pakistan? And finally is a dodhi the exact same thing as a chapati? Looking forward to hearing from you. Shelora

Wanted to resurrect this post because of my recent trip to Vancouver and in particular my stop in at El Sureno on Commercial Drive. Much to my delight, El Sureno has increased their selection of Latin and Caribbean foods. Here are some of the highlights of my trip through the aisles. El Comal, a corn tortilla maker, now make crema - the Mexican creme fraiche. Check out also the queso fresco and cotija cheese. One large shelf is home to Yerba Mate, the Argentinian tea. The packaging selection is deluxe. Cajeta that delicious goat milk caramel is now available in the plastic squeeze bottle. A great idea who's time has come. I prefer the quemada over the envinada anyday. Look for the industrial size cans of chipotles en adobo and the hominy corn for big vats of pozole. You'll also find an amazing selection of hot sauces. Again excellent packaging. I picked up my 6 month supply of Don Pancho corn tortillas - the taco size being the house favourite. The best looking poblano peppers in the fresh produce aisle, which I couldn't resist, and big size jalapenos, great for stuffing. And last but not least, hot tamales are available at the check out. Hope you can check it out.

I have also heard from my Japanese friends that is not very good. Maybe we have the same friends? Regardless, I looked over their menu and it was a little too, you know, mediocre. Not enough to intrigue me to go in and try it. By the way, I'm sorry to go off sushi, but has anyone been to the Yaki Niku place on Fort that finally opened up? There was much to do with the owners waiting for the special charcoal from Japan - I thought it miraculous that they held on so long. It's located right beside Island Blue. I love the simplicity of their decor - black with red exhaust fans over each table. They have tongue on the menu. Who ever goes first, please post. Shelora

Had lunch at Daidoco today. I got there at 10:45, the calm before the storm. The shelves are filled with all sorts of colourful and inticing treats. Lots of bright green salads using Umi Nami farms produce. I had a brilliant salad of ika (squid) and shrimp over rice noodles and lettuce. Shredded lettuce is laid down first, next comes the rice noodles, cooked in a light shrimp broth. The squid and shrimp were carefully tossed in sesame oil and lay on top. The whole thing was playfully delicate, the incredibly fresh seafood lending slight sweet notes and the lettuce just an added crunchiness to the whole mixture. I also had a wonderful miso soup with a few tofu pieces and seaweed and an added bonus of natto - special order. Yesterday I stopped in for a quick restorative of his house soup - broth made from fish bones, with a few healthy pieces left in to forage for extra flavour. I can't escape without an order of onigiri roasted. Two large size onigiri rice balls - really they're triangular shaped - and painted with soy sauce. They are then roasted on either side in the salamander. Crispy on the outside - like a rice crispy, but better - warm rice on the inside. God, I could eat this for breakfast every morning! Next up, the tuna tataki, today topped with green onions and side of Nao-san's famous soy-based dipping sauce. Fresh and exquisite. Price including the soup I had yesterday - $8.50 Daidoco is quickly becoming a chef and industry lunch hangout, not only for the affordable prices but because of the flavour treats Nao-san brings to the table. His flavour balancing act is nothing short of brilliant and I can hardly wait for the height of summer produce to see what he'll conjure up next.

Our everyday oil is Emma, first cold press x virg. Packed in Italy. I can buy litre bottles at Oxford Foods in Victoria anywhere between 5.99 - 8.99, depending on the sales. The fruity ness never overpowers, is just right. When in Vancouver, I can pretty much depend on Santa Barbara or even Norman's up the street for a good deal on quality olive oil. I love the concept of buying olive oil at the shoe store. That's a great story. Shelora

Hell no, Keith. It's not too early for herbs. We've planted loads of flat leaf parsley and arugula in the last while and it's coming up like crazy. Our more adventurous neighbour planted peas last month and they are healthy and happy. No cold frame, no hot house. We are very much low maintenance gardeners and I can't believe what's weathered over this year - epazote, lemon verbena, thyme, rosemary, kale, lamb's lettuce, bay, of course. And we did nothing! The lovage and fennel is already up along with the chives and the first signs of tarragon fill me with hope. We're planting runner beans this weekend.

Anyone else thoroughly addicted to the smoked chile of Oaxaca like I am? They are so delicious for chile rellenos, in salsas and with a summer twist - first hydrated in orange juice and tequila, then stuffed with a mixture of ricotta and fresh ripe peaches. The hydrating liquid is then reduced to a sticky syrup and poured over. Oh my goddess, it's so good. Would love to hear your recipes and uses for this distinct chile. I've got a glut of them right now and they need to be used up. Shelora

Ebizo. Their dynamite roll with prawn tempura is one of my favourites there. Summertime, they usually have natto and fresh shiso leaf on hand for another one of my other all time fav maki rolls. Too bad about the giant tv set showcasing sports. I find that so irrating. Two other popular places for sushi in Victoria are the Marina Restaurant and a small restaurant at 1619 Store St., near Chinatown, called Kaz, good consistent and fresh. He does a bustling lunch trade.

"As far as home style Japanese food goes, I think it beats any restaurant in Victoria." I like Bistro Taiyo a lot. The decor of sunny yellow walls coupled with a clothesline stretching the length of restaurant with quirky items pinned to the line, painted smiling suns on the walls and the menu specials written on a chalkboard that is brought to your table, it has that hint of being in a kindergarten. Knowing that the one of the owners used to be a teacher, it makes total sense. But next time you are in Victoria, check out Daidoco. I know I sound like a broken record, since I've spoken about Daidoco before, but you must go there for some authentic Japanese food. Daidoco is in Nootka court off Douglas on Courtenay St. Dishes are between 1.80 and 2.50, Their inari pockets are only .75 cents. Chef and owner Nao-san has sourced the best and freshest in local fish and seafood, makes all his sauces by hand and is serving organic Japanese produce from Umi Nami farms in Metchosin. Nothing served is a frozen pre-made item. It's a total what's-fresh-today eating experience. Only open for lunches Monday to Friday. Best to get there early, as occasionally he will close before the posted hours if he sells out. I find 10:30/11:00 perfect. The selection is prime. shelora

I am so pleased to hear about your positive experiences at the Club Zi. Thanks for posting. I am thoroughly disappointed that the exec chef Glen Monk has since left. Hope they can keep the theme of local, seasonal, organic alive. Shelora

Well can someone describe Rodney's and what kind of oysters they serve and what they serve with them. Thanks, Shelora

I had a wonderful soup at Aurora Bistro in Vancouver. Jerusalem Atichokes and pear puree with white truffle oil. Exquisite and yes, easy to make. s

DEEP COVE CHALET???!!!! I worship the ground Pierre and his wife walk on!!! Did you know, they just planted some grape vines on their front lawn??? The view of the cove from their outdoor patio, surrounded by a grape arbour on a sunny afternoon for Sunday brunch.... is up there with unbridled sex. Well, almost. Actually, not quite. But anyway, eating there is a revelatory experience. I can hardly wait for the weather to get just a bit warmer and I can dine al fresco at the Deep Cove Chalet once again. It is so worth the wait.

Exactly, waiterblog. A little more capitol to change the essentials and make it their own place. I think it would give them a lot more integrity. IMO

I'm going to stick my neck out here - but Herald St. Caffe should just change their name. It is NOT the Herald St. Caffe anymore. New owners, new direction in the kitchen, new menu, everything is different. While there are some great dishes on their new menu, I have a hard time with the same name. They're coasting on the history and reputation of Herald St. Caffe and somehow, IMO, that is just a tad misleading. Thanks for the hot tip on the Mission Hill store, James Kendall. Very interesting.

The 'uglyripe' tomatoes can be found in markets in Mexico, especially Oaxaca. They are exquisite indeed and I have seeds. Willing to trade.

That's right, asparagus does grow in Manitoba! I'm amazed that some restaurant doesn't start promoting all that great produce that grows there. I see the start of something big.

Too bad we missed a visitation by you. Cafe Brio is open every night and you could have gone there as well as Paprika Bistro. That is a frustrating thing, restaurants closed on Sunday and Monday. We heard a rumour you were spotted at the Beacon Drive In - only steps away from our home - where millions of Victorians line up in the summer for a soft cone. Next time we must do lunch. I'm glad you went to the Sauce. That location really blows in the winter, but summer, the doors are thrust open and it's swarming with people. What was the food like? You were just around the corner from Ferris', a regular hangout that will have a bar upstairs come this summer!! Very exciting. Glad you went to Mo:Le for Break:Fast, something that everyone in Victoria needs to eat. I hope you were part of a lineup, also something that people here love to do. Closings A Taste of Eritrea, my favourite place for Eritrean food in Victoria, quietly and suddenly closed. In its place is Cafe Madrid. Sen Zushi - another favourite of mine closed in December. It had been for sale for a long time. Sadly, enjoyment of the retirement life for Ko-san and his wife Kako was short lived, when Kako died last month after a battle with cancer. It happened very fast and we are all deeply shocked and saddened. Kako loved to work at the her restaurant. We will miss her sweet smile and her shiso tempura. The new owners of Sen Zushi, spent a few months renovating and it is now open with a new menu. I'm having a struggle going through those doors to check it out. Openings Looks like Victoria will have another beer and wine store. This one slated for Government St., in the middle of tartan shops and tourist t-shirts. That will be four beer and wine stores within a 2 block radius. Isn't it interesting how licensing must work? The new Noodle Box has opened on Douglas St. This week is a soft opening, next week with woks ablazing, will be their grand opening. Talk of late night hours to attend to the revellers from the Strath and Hugo's around the corner. The thought of life with Singapore Cashew Curry within 3 blocks has become a little spicier. Hopefully more news at a later date. s

I used to love going to the Cottage on Commercial Drive. haven't been for a long time, but I know its still there. Run by a Portuguese family. They do a fabulous bacalao and their burgers were awesome as I recall. Anyone been lately? S

I used to love going to the Cottage on Commercial Drive. haven't been for a long time, but I know its still there. Run by a Portuguese family. They do a fabulous bacalao and their burgers were awesome as I recall. Anyone been lately? S

Hello egullets pals, I'd like you to see my beaver! Seriously, if you've never seen one this is a true Canadian icon - notice crown made from a can of Canada Dry Ginger Ale? And vicious?! Never. Hungry?! Never. He's stuffed!