shelora
-
Posts
1,161 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by shelora
-
-
The vinaigrette offsets the fat? Anthony Bourdain uses a chicken liver vinaigrette in his version; Thomas Keller uses a bacon fat vinaigrette in his. I much prefer the latter.
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.
-
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?
-
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.
-
Friends' Dining Lounge in Nanaimo is one of the most interesting food experiences I've ever had. It is a small hole-in-the-wall run by a single guy in a dumpy area of Nanaimo. However, take a look at the menu: it weighs in at a stunning 25 pages, and has no lack of interesting dishes. I've eaten there a few times (whenever I'm in town) and nothing I've had there has disappointed. It's also quite cheap and the guy that runs the place is very friendly.
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?
-
i'll be starting off in victoria for a couple days and then moving along to nanaimo and staying there for another 3 - 4 and in search of good places to eat, in both cities,
breakfast - must include good, classic hollandaise (i looooove the benny), good potatoes would be nice as well and good coffee (for the boyfriend)
Breakfast: Mo:le on Pandora. or Rebar, both downtown and popular, but so is the Blue Fox.
lunch - i love sandwiches and bugers (exotic meat burgers is a big plus), big, fresh saladsLunch: 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?
dinner - anything goes!Cafe Brio, Zambri's, Brasserie L'ecole, Rosemeade.
also, several years ago i went to pagliacci's and from what i can remember it's somewhere i'd like to go again...do i remember correctly?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.
-
This is something I have been wanting some help with myself. I got a recipe, but it is somewhat vague and I am not 100 percent sure that I have it translated perfectly. I am having to fill in some gaps with the actual preparation. Any help appreciated.
Here is the untranslated version.
Hay que freir cada verdura por separado y desgrasarlas en papel absorbente. Agrege las verduras fritas y los hongos a los demas ingredientes en un frasco grande y refrigere.
¼ cucharadita semillas de cilantro
5 clavos
8 pimienta gorda
½ cucharadita tomillo
¼ cucharadita mejorana
2 ó 3 hojas laurel
1 cucharada sal de cocina
1 cucharada consome de pollo
20 papas chicas
5 calabazas rebanadas
5 zanahorias rebanadas
½ coliflor en trozos
1 cebolla rebanada
20 ejotes cortados a la mitad
20 chiles jalapeños
1 lata mediana de champiñones y su jugo
3 ajos enteros más o menos pelados aceite de maíz para freír
and what I have come up with...
1/4 tsp coriander (cilantro) seeds
5 cloves
8 whole peppercorns
1/2 tsp thyme
1/4 Tblsp marjoram
2 to 3 bay leaves
1 Tblsp salt
1 Tblsp chicken bouillon
20 small potatoes
5 sliced zucchini
5 sliced carrots
1/2 head cauliflower cut into small pieces
1 sliced onion
20 green beans cut in half
20 whole jalapeno
1 can of mushrooms with liquid
3 peeled cloves of garlic
The main problems I have with this are... the recipe says to fry each ingredient seperately in oil and then place on paper towels. I can see the need to cook some of these ingredients prior to putting them in brine, but frying just doesnt seem right? I am picturing this murky nasty concoction with lots of floating oil. Secondly, the recipe as I got it omits any mention of vinegar and or brine. I questioned the person who gave it to me and she just said to cover it with vinegar.
Confused!
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
-
I've read this thread with interest. My sincere apologies to all but "camping" as you have defined it strikes me as being of far too much effort and I'll be the first to admit that to me "camping" means installing myself at the Badrutt Palace Hotel in San Moritz, the Hotel de Paris in Monte Carlo, the Carlton in London or the George V in Paris. What can I say....an unrepentent hedonist.
As to camping in the way most of you define it, and again with apologies, I'll be willing to do that if ever again I have to serve in the US Marine Corps or if Armageddon comes to pass. Don't get me wrong, I think its great that you enjoy it. Just not my cup of vacationary or culinary tea.
I'm with you Rogov.
-
Fly out of Oaxaca, we couldn't get trains too many problems - best to just pay up and get there fast. Have a great trip and tell us what you find.
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.
-
I might try a Reisling and ditto on the Rose.
I'm going to make nicoise for lunch. Thanks for the idea.
-
. Perhaps grilled on the bbq or smothered in onions.
Smothered in onions. What a way to go. Sounds divine.
-
As you know - one of the great things about living in BC is Spotted Prawn Season. Sea Harbour is serving them for $13.80 a pound - a steal considering good prawns retail for about $10 a pound. We had them wok fried with a sweet soy sauce ("see yau wong")
We had a pound of them and they were delicous. Sea Harbour does homestyle dishes so nicely - we also had a large watercress soup; half a hand shredded chicken; pork neck filets with abalone mushrooms; water spinach with shallots, shredded ginger, and nam yu (fremented tofu). All this came to $98 before tip and we did not drink. Looked they were quite busy - lots of Mandarin being spoken around the room - so they are attracting more than just the HK crowd.
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.
-
2. man on beach serving skewers (whittled out of branches) of fish and shrimp that cooked over carbonGood food in Pto Vallarta is a challenge, but you can find it.
I love the fish you mentioned smothered in Huichol sauce.
We drove about half an hour inland and went to the most glorious bbq place I've ever been to. Tons of food, a place for the kiddies to play and lots of beer. Cheap and fun and one of my favorites.
There is also a good taco to be had on the big square where all the buses turn around.
Shhhhh. Don't tell but there's a fabulous bistro called Hooters, which means "where the sea meets the butterfly" in ancient Huichol, I think. Very exotic and one of the reasons I love to travel, to discover little gems like this!
Nice to hear your voice again RG.
Hooters, you say? Where the sea meets the butterfly? Really? After how many beers?
-
They look like this before they are fried.
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
-
If you're looking for an outdoor market, there is one north from the center of town by the cemetery (not very appetizing, I guess). They do have really fresh fish and produce.
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?
-
Tony was at Union in Seattle tonight for dinner. Tix were $150, and included food (mussel, soup, asparagus and haricot verts, roast chicken, steak tartare, double-cut pork chops, the best fries and aioli, creme brulee, lemon tarts, lots of wine) and a copy of the book.
hhlodesign and I (along with 10 other guests last week) are going to be on "No Reservations" in late September. We taped the show last week.
Did Anthony eat his food?
-
Kedah House. Whenever I see the name of this restaurant, I automatically think detox centre, not exotic Malaysian restaurant.
-
Too bad you didn't talk to me before you went. I could have lead you to some really fabulous restaurants.
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.?
-
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.
-
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.
-
This might help.
-
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.
-
You might find some helpful hints here
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.
-
-
I was just about to walk by them, as I really don't care for store bought salsa finding it's often too sweet and preferring to make my own, but this stuff was fabulous!
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.
frisee aux lardons
in Cooking
Posted
porquoi?