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shelora

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Posts posted by shelora

    Food at the Junos

    in Western Canada: Dining

    Posted

    "Shelora, beavers are NOT cute. They are downright vicious...and ugly without their fur coats."

    Yes, Dejah. But I was referring to their dams. Seems like only Mr. Shelora gets my sense of humour. :sad:

    So if beavers are ugly and vicious and there are so many of them, does that mean it's okay to wear their fur?

    And so sorry about the mix-up, M'd, didn't realize you were a prairie refugee.

    Food at the Junos

    in Western Canada: Dining

    Posted

    What kind of peas grow in Pine Falls that would be so esteemed to be soley exported to France?

    Inquiring minds want to know!

    Is there not a concern about the other 'p', pollution from the pulp and paper mills up there?

    Most definitely Prairie food traditions have tons of culinary merit. The type of food made with not a lot of ingredients floating around in the larder have sustained families the world over. Perogies and cabbage rolls included.

    God, would I ever like to have a snack-a-thon with some smoked goldeye right about now.

    Insert drooling smilie here.

    Food at the Junos

    in Western Canada: Dining

    Posted

    "What about Coonie? Do they have that anywhere else?

    Shmoo torte anybody?"

    _

    Okay PamR., out with it. What is a Coonie and can you describe the Shmoo torte???

    And I thought something was wrong with Winnipeg cream cheese. Why do people have to ruin a good thing just for the sake of the almighty dollar?

    s

    Food at the Junos

    in Western Canada: Dining

    Posted

    "Having said that, there isn't TOO much that I would say is native to our part of the world that is really unique. If it was summer, they could have had wild berries (blueberry and Saskatoon are known to grow in these parts)... "

    _________

    What about mushrooms? Seems to me I remember eating freshly picked chanterelles there when I was a child.

    s

    Food at the Junos

    in Western Canada: Dining

    Posted

    Fabulous, M"d! Winkler Farmer Sausage. Can we get some shipped to the west coast?

    Has anyone been documenting these types of food from the Manitoba landscape? What a wonderful and important project it would be. The French cheeses, the foods of the Mennonite community, the Eastern European food traditions, and yes, the preserving of dang near everything.

    And let's not forget freezing :biggrin:

    And what about those Aborginal dishes and cooking and preserving techniques?

    Are there any chefs exploring the type of foods made in Manitoba and putting them on Winnipeg restaurant menus?

    Any farmers producing free range or organic meats or poultry?

    Let's talk more.

    s

    Food at the Junos

    in Western Canada: Dining

    Posted

    ""Our food culture (in my opinion) is made up mostly of ethnic foods from other countries. We have a huge huge huge number of ethnic restaurants owned by the people who know the food best - immigrants.""

    Agreed, Pam. As in most of Canada as well. As I stated before I mean no disrespect to the chef's task at hand.

    Back to your food culture. Yes, you are right about the lake fish - pickerel or goldeye would have been heavenly. It's been a long time since I've eaten smoked Winnipeg goldeye, but my God, what a flavour! At one time I recall hearing that goldeye was near extinction. Any updates?

    Now, what about cheese? Is there anyone making cheese? We've all heard about Winnipeg cream cheese, but is the Mennonite community involved in cheese making?

    With the strong German, Ukranian influences in Winnipeg, has anyone taken up the task of sausage or wurst making?? How about the French community - any sign of local charcuterie?

    Or is everything being imported?

    Love to hear back from you.

    Shelora

    Our Endangered Coastal Fishery

    in Western Canada: Cooking & Baking

    Posted

    "Why is Sablefish relatively expensive / commercially rare (at retail) compared to other, less plentiful fish? "

    I certainly think that trends have a part to play in the price factor. Sablefish is hot right now and alas, skate is not.

    Skate is a true bargain and a tasty one at that.

    In terms of making sound food choices, chefs are in a powerful position to educate the public about matters of endangerment.

    s

    Food at the Junos

    in Western Canada: Dining

    Posted

    Its so amazing to me how these events unfold. With all the food and staff involved behind the scenes.

    The menu interested me in the fact that beside Manitoba wild rice, that was the only evidence of local, seasonal product on the menu. Market greens could mean from outside the province.

    This may be another thread and I by no means wish to rain on anyone's parade, but, doesn't Manitoba have a bit more of a food culture than wild rice?

    I'm intensely curious.

    S

    The Coastal Gardening Topic

    in Western Canada: Cooking & Baking

    Posted

    ".... do you know (my mom is asking) if the Moss St. Market has started yet? She thinks it was around Easter but hasn't been yet. "

    Soon my pet, soon. Perhaps yet another island voice would like to pipe in here. :wink:

    By the way, Andrew, what is your mom looking for? We always need to downsize and our prices are reasonable. (i.e., free).

    s

    The Coastal Gardening Topic

    in Western Canada: Cooking & Baking

    Posted

    "If you are over on the Island any time this spring, you should really check out hazelwoodherbfarms.com. It's a beautiful place.

    They are in Cedar, south of Nanaimo, and have a wonderful selection of unusual herbs (definitely lovage and burdock and every kind of sage and basil imaginable). You can see a partial listing of their plants at the website. "

    ________________________________

    THANK YOU, GOD, ANOTHER VOICE FROM THE ISLAND!!!!!!

    Great to have another place to visit on the island for herbs, thanks for the tip. I would love to try growing some burdock and lots more sage - fried sage leaves rock my world.

    Poking around the yard this afternoon, I've found healthy amounts of lovage again and the chives are ready and waiting. Anything large enough is going directly into the salad bowl.

    I feel like some sort of blood sucking vampire at this time of year - I can't get enough of young green herbs. Must have them.

    Vancouver/Western Canada Ingredient Sources Topic

    in Western Canada: Cooking & Baking

    Posted

    I was just in Vancouver last weekend and purchased - like I always do when on the Drive - a big bag of baby artichokes.

    I did have to pick through them this time - Santa Barbara was ready to make another order - but I've already eaten them, most of them by myself with salt, lemon and olive oil.

    Price? I really didn't notice. I have always found produce very, very affordable on the Drive. In fact, produce shopping is always on my list when in Van. Repeated requests for them in Victoria, have turned up blank stares, so I wait for a Vancouver excursion. Seems no matter what time of year, Santa Barbara always has them.

    s

    Hapa Izakaya

    in Western Canada: Dining

    Posted

    I just so hapa-ened to have been there last weekend. The place was packed and the four of us were ushered into the upstairs loft. It's hot up there, but the quick pace of service - our table was maintained by three different servers - was excellent and professional at all times. There are three tables up there in the loft and it was a wonderful experience watching all the different plates coming up - ours included. The blowtorch events are the most memorable. The flavours of the dishes, all different, all beautifully presented.

    Stand outs for our table - Negitoro with chopped spring onions, Spinach salad with light soy sesame dressing and beancurd ribbons. Hapa Tofu - tofu given due respect on the presentation and flavour packed with cool julienned cucumber, shredded chicken with a ginger, green onion sauce. (This dish remained cool throughout the meal, did I say, it's out up there in the loft)?! Spicy eggplant ragout with minced pork servced on crisp rice cake (I could eat those rice crispies on a regular basis). Slow simmered beef tongue -very tender. Whole sliced squid and the hot stone bowl a simple mixture of mushroom and green onions.

    We couldn't manage the blowtorch mackerel but it is on the list for the next Vancouver dining extravaganza. Would like to sit closer to the kitchen next time - fascinating rythmn.

    On my way out, I took a break to watch the kitchen scene and observed a shaker of Kraft Parmesean cheese - mmmmm, wonder what they use that for???

    I recommend it to anyone and the waits, considering it was 7:15 p.m. on a Friday night, were minimal.

    Latin American Gastronomy

    in Central & South America: Cooking & Baking

    Posted · Edited by shelora (log)

    Although its been many years, I highly recommend Copacabana on Lake Titicaca waaaayyy up on the Altiplano.

    An amazing little town with spectacular cultural events, blessing of the cars in front of the church, weddings that take place over a series of days. The women there wear amazing bowler hats cocked to one side and big multi-layered skirts, you will find them working the fantastic open market.

    In terms of research, I have a favour-cito.

    You will be blown away by all the potato varieties in the market and someone needs to document these varieties, how they are eaten, how they are grown, harvested and preserved throughout the year, etc. There were some that looked like dried little puff balls - the same colouring as puffed wheat cereal, but bigger. They seem to stand out in my mind the most.

    More than likely someone has already done this research but I haven't come across a lot of information on these potatoes. Anyway, I'm sure you could put a new spin on it.

    If I was going I would certainly be right there with you, with note pad in hand. You don't need an assistant, do you? :wink:

    Home Meals

    in Mexico: Cooking & Baking

    Posted

    xoconostle?

    Isn't it the sour version of a cactus pear? Roberto Santibanez showed me how to make a salsa with them. They were roasted until soft, peeled and mixed with toasted chile de arbol, garlic and salt. Delicious added to frijoles or used as a salsa with tacos.

    We purchased them at the HEB in Austin, so they must be available in other HEB's in the U.S.

    "Is there any way of setting up a way of putting them in touch with visitors who would love nothing better than a chance to experience fine home cooking"

    culinary tourism - the latest buzz word. Yes, getting people - perhaps from the hotels, or somehow getting the word out to hotel guests, working with the hotels, etc. - to get a group together, take them in a bus and go for a pre-arranged lunch in a cook's home. It can be done, people would love it, but who would arrange it, that is the question.

    s

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