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Everything posted by shelora

  1. shelora

    frisee aux lardons

    just because there's fat IN the vinaigrette doesn't mean that the acid can't balance out some of the FEEL of the fattiness in the salad and dressing . i'm never against some bacon dripping vinaigrette! ← I think you are on the right track with the tart vinaigrette - it would brighten up - if that makes sense - the whole dish. I will go back and order another one to really concentrate on how the dressing addresses the ingredients. I was looking at that recipe for chicken liver vinagrette yesterday - it sounds amazing, doesn't it? The dish I get here is adamant about serving those lardons hot from the oven. The vinaigrette the chef uses is an elusified dressing - a combination of white wine, dijon, shallots with canola or grapeseed oil with both cider and sherry winegar to get the right acidity.
  2. Frisee aux lardons is my latest paramour. A local restaurant serves this salad with hot lardons (double smoked bacon), local roasted hazelnuts, apple and endive. What makes this classic salad classic? Is it just the inclusion of the frisee and the lardons or does it indeed have an original recipe that inspires riffs on the classic? What say you?
  3. Yo ho ho, The Noodle Box is located at 1867 West 4th Avenue in Kitsilano. Hopefully opening beginning of July. Camobian Jungle Curry for me.
  4. With a menu like that, his kitchen must be the size of an airport hangar! It's nothing short of bizarre. What did you eat there?
  5. Breakfast: Mo:le on Pandora. or Rebar, both downtown and popular, but so is the Blue Fox. Lunch: lamb burger at the Marina (Oak Bay Marina) or the hedonistic burgers at Fairfield Fish & Chips (excellent double duty stop for fish and chips as well). Choux Choux Charcuterie on Fort St., make a stunning array of pates, terrines, sausages and meats - excellent Plat Du Jour at lunch (closed Sunday and Monday right now). Speaking of which, a lot of places close Sunday and Monday in this town - drives me nuts. But this isn't about me, is it? Cafe Brio, Zambri's, Brasserie L'ecole, Rosemeade. Pag's is what it is, it's not haute cuisine, just big pasta portions with creamy sauces, hearty and they pack em in like sardines. The room is loud and chaotic but can be fun. Coffee: Damn we've got some excellent roasters on the island. Caffe Fantastico, 2% Jazz and Mirage - all in the downtown area. These are all in Victoria and hardly a complete list. I might also suggest picking up a copy of the Eating & Drinking Guide for 2006 - available at a reputuable magazine stand - for further recommendations. Nanaimo - Wesley St. Caffe and in the area McLeans deli for an incredible cheese selection. Out of town-ish - Crow and Gate. Duncan - Bistro One Sixty One Enjoy your stay.
  6. Hi there, Pimenta gorda is allspice not peppercorns. Off the top of my head and not having had my quota of caffeine this morning, I'd simmer the ingredients in vinegar (apple cider vinegar), adding the vegetables that cook fastest at the end. I'd simmer until they were just done. s
  7. shelora

    Oaxaca Dining

    Train service no longer exists. But once they get that super highway finished, getting to the beach from Oaxaca city will be fast and easy.
  8. I might try a Reisling and ditto on the Rose. I'm going to make nicoise for lunch. Thanks for the idea.
  9. Smothered in onions. What a way to go. Sounds divine.
  10. The meal sounds exquisite. I wish I could have been there. How does one glean filets out of pork neck? I'll have to go look at the meat department at Fairways later. I've always pictured pork neck bones to be well more boney than meat.
  11. Nice to hear your voice again RG. Hooters, you say? Where the sea meets the butterfly? Really? After how many beers?
  12. What are chicharoncitos? Somehow related to pork rinds? (Googling didn't help me since I don't speak Spanish.) Thanks! ← They look like this before they are fried. chicharoncitos They puff up when thrown in hot oil. Serve doused with Tapatio hot sauce. Not much too do with pork rinds, but a similar snack. I love that endearing term - ito or ita - applied to food. Chicharoncitos, mamacita? Don't forget to roll the r. Chicharrrrrroncitos
  13. Thanks Jean. Now I'm intrigued. What days are the market? Specialities of the area - besides fish? Have any photos you can post? Bayless did a whole episode on PV, has anyone seen it?
  14. Kedah House. Whenever I see the name of this restaurant, I automatically think detox centre, not exotic Malaysian restaurant.
  15. If we ever go again - with a last-minute-rock-bottom-priced flight - I will take you up on your advice. Okay, I will fess up to a few stellar moments eating there. They were: 1. lunch from an elderly and very popular woman's food stall in the sad excuse for a market downtown. 2. man on beach serving skewers (whittled out of branches) of fish and shrimp that cooked over carbon 3. the absolute best homemade coconut pie. 4. Chicharoncitos served poolside by the sweetest bartender ever. Jean where do folks go for a rip-roaring market closest to P.V.?
  16. Heaven knows that town could use a great restaurant. Worst food experiences ever. My gut reaction to the rumour would be that some scouting was going on for his television series.
  17. I think the Kitchen Confidential series would work better as an underground comic book series. At one time Anthony wanted to be a comic book artist. He loves R Crumb.
  18. shelora

    Oaxaca Dining

    This might help. Beach in Oaxaca
  19. I guess I like a little edge to my life, I always hail cabs on the street. Never by myself mind you and never at night. I love those VW bug taxis! If staying in DF for a few days, we usually plan out a longer distance trip in the city. We accomplish this by hiring a car and driver - usually through the hotel. It's brilliant and very affordable, except during New Year's Eve and NY's day, when neither brilliance or affordability enter into the scenario. But that is another story.
  20. You might find some helpful hints here Eating in DF Regarding crime. Tourists are always an easy target of crime or scam no matter where you travel. Have your smarts about you and you'll be fine. In over 12 years of travelling to Mexico I've never had a problem.
  21. Can you describe it? Thanks. ← Hi Shelora, it was nice and tangy, clearly had some fresh lime or lemon - I liked how fresh tasting it was. Chunky, but not so much that it was hard to eat on a chip. It was a traditional salsa with fresh tomatoes, onion, a bit of cilantro but I didn't examine it as I was walking away from the table when I ate it. It was not “hot” with garlic, as I have found some of the fresh made salsa in the plastic tubs and it didn't have corn or black beans in it, which many jarred brands seem to. I also like that it was a locally made product, similarly to a pasta sauce line that I pick up when I am in Oliver at the Golden Mile Fruit stand - made in Oliver by a woman. Again I like to make my own pasta sauce from scratch but this one (which name momentarily escapes me) (darn, I can picture the label too, brain fart!) is so good that I usually buy a case when I am up there. The pomodoro sauce is particularly fabulous. Cate ← Thanks, woman.
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