Viola da gamba
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Posts posted by Viola da gamba
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Turns out she was Cathy McAree who operates "Travel With Taste" out of Victoria. They do do wine tours but according to her website not until May or so. We'll inquire of the hotel concierge when we arrive and take it from there.
That's the bunny - sorry about the seasonal thing - you're welcome - have a wonderful trip.
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Totally OT (sorry) - but Snacky_cat you have just made my day - I have a disgusting cold, and "turtle booger" is a really gross thing to say at the moment
- blocked sinuses, 'nuff said - so I just wanted to say thank you.Topic - after consultation with some East Indian friends (damn allergies) I too have eaten at the temple in Nanaimo - the food was fine, but a lack of anything to compare it to other than a banquet prepared by a friend's family upon graduation from high school (now THAT was amazing food) makes it less than helpful as a benchmark. Free, plentiful and filling - but I'd agree that it was a bit oily.
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The only winery I managed to locate during efforts in that regard was Vignetti Zagnatta. Missed Alderlea in the fall despite the signs that seemed to indicate that I was on the right path. Would not mind visiting the Merridale Cidery.
Mmmm Merridale - scrumpy, mead, cyser - mmmmm - roast pork - mmmm - have a wonderful trip. I think Spinnakers has Merridale on tap.
In terms of finding the VI Wineries - this site http://www.vancouverisland.com/Maps/?id=83
might help? There's also at least one outfit out of Victoria that does wine tours going from Victoria up to Cowichan & back - Shelora or another local might be able to help with names - if you don't want to rent a car/want to drink.
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CHIP BUTTIES
(for our American cousins, French Fries with ketchup on white thickly buttered bread)
The best way to eat McDonald's fries! And when I get a craving for a McD's cheeseburger, I still gross out my partner by putting the fries in with it (and tossing the pickle at him).
Hellmann's mayo, ripple chips between 2 slices of store-bought potato or buttermilk bread. Or the gourmet version - add an avocado.
Iceburg lettuce & mayo between the same sort of bread.
My mum's thing was Roger's Golden Syrup between two slices of squishy white bread. And I'm with the other posters - it's gotta be storebought white bread, because it was always such a treat at home since mum was heavily into making healthy brown bread (which now, of course, I love - but back then - Wonderbread, French's mustard, process cheese, bologna, were all huge treats - only ever eaten at other people's houses as mum wouldn't buy processed food).
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I think we could do a whole thread on the mispronunciations of "hors d'oeurves." My favorites:
whores-do-ehr'ves (brother-in-law's grandmother)
whore'-dee-ohr'ves (college algebra professor)
My father, I think as a joke, used to refer to them as "horse's ovaries" - sadly, it stuck.
Do we need to start a different thread on the pronunciation of Chinese food? I keep worrying that I'm ordering something rude or disgusting by getting the tones wrong.
Would someone please clear something up? I learnt from my northern Italian neighbours to pronounce "risotto" with a short "o" in the middle (like "cough") - all I'm hearing now is "risotto" with a long "o" in the middle (like "slow") - so the long "o" is in the middle and at the end. Is one of these right and one wrong? Or is it simply one of those lovely dialect things so that both are right?
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As for eating the actual paper, was this after you'd eaten the cupcake and were left with the last little bits of soggy cake and frosting stuck to it? Or did you just eat the whole thing in situ, treating it like an integral part of the cake itself?
Depended who was watching & if I thought there was a better chance of getting seconds if the first one disappeared quickly.
Fibre is good, right? -
Congratulations Andrew! Have a wonderful time.
We're not going out this year (and have unilaterally decided that V-Day is, in fact, on Sunday - so there) apart from the Smithers wine festival on Saturday evening - a trepidatious first. We're going to do dinner at home on our faux V-day - crab & avocado salad, asparagus, some sort of risotto, and fillet steak with a mushroom/marsala sauce - and a pear/chocolate sundae for dessert. Not sure on wine yet - worry about that later (possibly after Saturday!). And then, assuming we can still move, a late-night cross country ski on the lake with the dogs (we're hoping for moonlight)
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From what I can tell on "Okanagan Vineyards" - it seems to be a Vincor production - the attached webpage is strongly editorial but at least it clears up the distinction between "Okanagan Vineyards" and "Inniskillin Okanagan Vineyards" - maybe Jamie can clarify?
A BC Merlot for $5.99
? I guess you get what you pay for.http://www.eye.net/eye/issue/issue_01.15.98/plus/drinks.html
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nobody's tempted to try and suck the frosting off the paper).
Is there something inherently wrong with this practice?
When I was a kid, that was almost the best part of eating a cupcake.Should I admit that I ate the paper? Saved time, less messy.
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For me, it depends on the topping. I prefer my marmalade cold on cold toast with cold butter. But hot toast, with properly melted butter & then unpasteurized fireweed or chestnut or sage honey melting into the toast that is, dare I say it, approaching saturation point so that melted butter is dripping out the bottom - this is starting to sound obscene, but you get the picture.
As a kid, we used to get square crackers with holes in them (not saltines, not wheat thins - can't remember what they were called - they were in an orange packet & I think they were made by Peak Freans) - I liked sandwiching two of them with enough butter that when you squeezed, it produced butter "worms". Everyone else in Grade 3 thought I was nuts.
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One of our dogs (small terrier mix) once ate most of a stick of butter while we were out of the house (had left the butter on the table). She went at it like corn on the cob - round and round -- on the shag carpet under the family table (this was the 70's). Fuzzy butter with dog spit, anyone?
Our second labrador had a serious jones for butter - and did this more than once. Is it bad to admit we picked the lint off the butter & then cooked with whatever was left?
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It's boring, I know, but peanut butter chocolate chip cookies always seem to sell. Particularly if you're generous with the chocolate chips.
If you're worried about peanut butter allergies, I've also made chocolate chip (or smartie - if you want more colour) shortbread and it seemed to sell.
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Oh God ... please make it stop ... my stomach hurts & I'm getting glares from the boss for the unappealing snorting noises ... ow ow ow
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And to be really honest, what I really prefer is raw pie dough. Oh, man!
That was one of my favourite treats - raw pastry. Occasionally there was too much raw pastry for Mum to feel comfortable letting me eat it all so she'd make cheese straws - roll out the pastry, grated sharp cheddar on one half, fold over the pastry, cut into strips, bake at 325 until golden. I've made them, but it's not the same.
I used to like making lettuce sandwiches. Mayo, squishy white bread, and crisp iceburg lettuce. Salt and pepper. Completely lacking in nutritional value.Mum always baked bread - so bought squishy white bread (abbreviated to SWB in our house) was always a huge treat.
Getting to eat the last piece of pie out of the pie-dish.
Oh - and if I was really good I got the chicken tail when she made parmesan chicken.
Toasted crumpets slathered in butter & jam.
Ripe bananas mashed up with heavy cream, brown sugar & raisins.
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Edited to put the fix in the proper place.
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9/11 - China & Scotland - D'oh.
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Oh man - so many to choose from - almost anything so long as it's fresh - with the proviso being that if the salmon ain't in season and ain't wild, I ain't eating it. Probably one of my favourites was the monkfish liver served at Shiro's in Vancouver (Cambie & about 15th) - wonderfully buttery, fish-y (in a good way), texture was divine. I can still taste it - and that had to be at least 3 years ago. Also adored his fried sushi - no really - made into a ball with the rice on the outside (obviously) - still cold in the middle, hot & crunchy outside - mmmmm. Oh - and prawn heads dipped in rock salt & quickly barbecued - I introduced them to a friend who was horrified that I was making her eat "bugs" until she tried them - instant convert.
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Just thought I'd add that I don't think Cool Whip is that popular in Canada. I've never seen it in anyone's fridge, and I only know of one friend who uses it (she spoons it onto her coffee.) I've never tasted it, but I've eaten artifical whipped cream so I can imagine what Cool Whip tastes like.
Doesn't it separate if put into hot liquids? I only know of one person who used it - and this was for some refrigerated dessert called "Sex in a Pan" - I think it involved a graham cracker crust, broken Oreo cookies, chocolate pudding & Cool Whip - but don't quote me.
I've always figured the best use for Cool Whip was the same as for Squeeze Cheeze - food fight ammo.
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It was either chopsticks, fingers, or starve. Needless to say, all 10 of us learned to use chopsticks very quickly!
This was always my experience in Vancouver - and Richmond, for that matter - forks, etc. are available, but you have to ask. Except for the time I had a broken right hand & our server very kindly brought me a fork & then patted me on the shoulder. Awww.
Luckily, I was taught to eat with chopsticks at quite a young age - which helped when first meeting the in-laws (FinLaw is Chinese) as I was able to handle the food without embarrassment. It wouldn't occur to me not to use chopsticks if such are present.
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Would you recommend Oysi over, say, Kamei Royale (same area) or some of the other Japanese restaurants in the area? My experiences with Oysi, while friendly, were less than great. Generally, the rice in the sushi was dry & fell apart, the tempura was hopelessly soggy, and greens were wilted & brown. These were more than one occasion - it was the preferred lunch spot for the people on my floor and, being low person on the totem pole (and not having to pay) I got no say. I tried much of their menu (thinking if the sushi wasn't great, something else would be better) and generally wasn't that impressed. Admittedly, this was a year ago, and I'm wondering if they've improved? Kamei Royale, on the other hand, was generally fresh, fast, and felt like much more of a place I'd be inclined to take my mother. (Actually, I mean Kamei Royale, not Kirin - my bad
- thanks to Coop for the correction - I apologise for my difficulties with proper nouns & fixed it to make sense). -
I have to admit I have a fondness for artificial orange. I would occasionally have orange lunch: Cheetos with orange soda, followed by orange tictacs for dessert, of course. I haven't done this in a while but I feel the urge coming...
HA HA HA HA HA - we've been referring to Cheetos, et al as "artificial orange" for years - I've never heard anyone else use the term
The only food colour I've been really put off by - so much so that I've never eaten KFC - is the weird colour of their coleslaw. I don't know if it's this way in other countries, but up here (the last time I saw it) it's some kind of processed green - looks a bit like those green scotch mints. Not, somehow, a colour I really associate with food - let alone savoury food. I also find drinking green beer - a la St Patrick's day - very odd (but will if I'm forced ...).
Blue M&M's? Really? Where have I been.
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We're going out. I feel so happy. Still haven't recovered from Christmas cooking.
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Growing up, we always used the dining room for dinner - unless we were having a "scratch" meal in front of the television. Now, although we have a formal dining room, we don't have a dining room table yet (students for way too long) - so we have the dining room set up as a reading/computer/music room - it currently also has a puzzle set up in it which I'm hoping to finish by Easter. Our kitchen has an archway through to a fairly good-sized "nook" - the kitchen table is in there, and we eat meals there whenever it involves more than one course - otherwise, side tables in front of the TV for us, too.
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Hot buttered rum.
Not even the hot - just rum butter.
Hot toast, cold butter, cold jam.
Cold toast, cold butter, cold marmalade.
Leftover mashed potatoes, flattened in a frying pan & fried with butter until both sides are crispy - best reason to make mashed potatoes.
Potatoes cooked in a bonfire, split & slathered with cold butter, salt & pepper.
Apples quartered, fried with butter & flambeed with rum. Ditto oranges but with cointreau. Ditto pineapple but with kir.
Bread, soft butter, avocadoes.
Atkins be damned!
Iron Chef America (Part 1)
in Food Media & Arts
Posted
Food Network Canada is now carrying ICA on Sundays.