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SushiCat

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  1. Just want to say it is fun to see the insides of people's cold space and pantry cupboards! I've been on a mission to whittle down the freezer, cause ours is pretty small and will tackle the pantry cupboard as well. In addition, I'm into this in the following way, yesterday took some of my homemade chutney that I didn't like, and doctored it up with some of my homemade jam I didn't like and a fresh apple plus a few other tidbits and voila, great chutney result. I'm going to pull out all the things that are getting old in my pantry and see if we can use at least one per day. Any idea how to ma
  2. Parkside, as usual, does it up right. I have become one to avoid dine-out but there are days one needs or wants to eat out and when a good restaurant does dine-out right, and reservations are available, one has to jump at the chance. Last night I found myself at Parkside with several dining companions. We had a relaxed and wonderful meal with excellent food and service to match. I could go on and on, but the thing to note is that if an event like Dine-Out is to be successful, part of the success is to attract customers who will then want to come back to your establishment. Well, that is h
  3. Ah what an interesting read. I'm about to do my stint of cooking for a crowd, I do it once every three years and it is always of a similar vein ... many people, vegans and special diets, hot heat with high humidity (like how do you keep the food-safe?), many children who are picky etc. Everyone is always very appreciative of my home cooked food and goes on and on about how good it is, like they all eat from packages all the time (which I know is not true). This year I want to change up lunches and have pre-made sandwiches, as usually we put out every fixin' avail. and let people do their thin
  4. SushiCat

    The Clover

    just happened upon this thread ... the Clover makes a damn fine coffee, but yes it is key to have good beans that are well roasted! I think it may be slightly less critical to have well trained staff on this machine, but am not really sure as I haven't worked with one. Here in Vancouver several cafes have Clover's the first (I believe) was the Elysian Room where it is always fun to go in and try some interesting coffee via this brew method. It is a method that truly brings out the flavors within the coffee beans and allows you to taste the difference between coffees. It is a far better a
  5. Just checking in as I plan my eating for my three days in Montreal - actually four. I haven't been to town for a while, need to hit up Joe Beef (personal reasons) and am staying right downtown with no transport except le Metro. I want good European food and I'm on a budget (budgets are for breaking, right?). I've had the pleasure of La Chronique, and would love to go there again but don't think my schedule or budget will allow. Nor will I be affording a meal at Toque. So I'm not looking for Asian as I'm based in Vancouver ... but I did notice on Chowhound a lot of people talking about
  6. Finally found a reference on RLB's website. My buttercream was too cold - a little hairdryer heat worked miracles. bliss.
  7. Help, I just made my standard recipe for buttercream and as I added the last bits of butter it separated. Should I warm it a bit and whisk or use my paddle ? Other suggestions? Clearly I should not have answered the phone! ETA: egg white/sugar warmed then whipped, with butter added a bit at a time.
  8. You know it is ok to have two thanksgiving dinners. Actually if my budget allowed, I would go for three this year, taking Chef Fowke up on his offer
  9. Congratulations to chef Hawksworth! Exciting days to come for us Vancouver diners...
  10. sugarseattle, all your measurements are by weight, correct? Just checking as eggs could be liquid oz etc. Thanks this looks like an amazing recipe and I'm wanting a little something ~ something oat-y.
  11. perusing menus as a distraction ... Aurora has the 5 spice donuts on their dessert offerings for city-dine
  12. SushiCat

    Rare

    She is a great addition to Rare, we are very pleased to have her onboard. ← Good for Colleen! After going through the ringer with Ken Bogas, Cafe de Paris and I can only imagine at Feenies this looks like a good fit for her. ← After eating at Rare on Saturday night this past weekend, I wanted to check this thread to see what others have been saying ... clearly Ms McClean is a good fit as predicted by eatrustic. Our out of town guests had just been to a number of Vancouver spots, also some island eats including Fairburn Farms and spots on Saltspring - this was their end the vacation
  13. In the last two weeks I have had more high end dining than one should be allowed ... first Vij's, then Parkside and to top it off an AMAZING meal at Rare on Saturday night. We know Vij's doesn't need a plug as they are too busy as it is, but the food there is very very tasty. Guests always want to go there because they have heard of it - nice job Vij on marketing as well as consistent excellent food prep. They also have the wait for the table drinking mapped out pretty well - nice touch with the plates of finger food that roam around every so often. My favourite item from this trip, the to
  14. SushiCat

    Preserving Summer

    I have developed general rules of thumb. The only fruit that needs a lot of sugar and pectin is Strawberry, otherwise I have various methods more and less cooking, usually less sugar and sometimes pectin. I taste, but I often taste cold - e.g. test the gelling and let a little bit of my mix cool enough to really taste. Occasionally I made mistakes but usually they are well received! My latest too sweet item is a concoction of peaches and cherries - a little too sweet, but oh so fine! My apricot and plum (both of which I'm known for) are much less sweet, usually made without pectin and y
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