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baconburner

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Posts posted by baconburner

    Substitutes

    in Cooking

    Posted

    Many times when I look at a recipe I am lacking an ingredient. I did a search and didn't find this topic but I think it is buried somewhere. What did you lack and what did you substitute?

    Cheers

    Malcolm

    Hot pastrami at home

    in Cooking

    Posted

    I don't want to get into the Smoked meat vs. pastrami debate. Growing up in Montreal the smoked meat always came out of a steam table. At first I thought this was just to warm the meat. I (much later) found out that the real reason was to re-hydrate the meat after the spicing and smoking. Steaming is the answer but depending on the size of the brisket it can take a couple of hours.

    Cheers

    Baconburner

    When Cheaper is Just Fine

    in Kitchen Consumer

    Posted

    One item we use a lot is an $11.00 CDN pepper/spice grinder we got from Ikea. It has an adjustable grind and one sweet advantage. The grinder is on the top so you have to invert it to use it. No more traces of pepper etc on the table when you put it down. The mechanism is ceramic so it works very well.

    Cheers

    Knife Steels

    in Kitchen Consumer

    Posted

    The main difference is in the metals used in knives between the Japanese and Western ones. There is a scale of hardness called the Rockwell scale which is a measure of how hard a metal is. Most Western ones are between 46-48 on the Rockwell scale. Japanese (good ones) are between 62-64 at which point the metal can become brittle. This is a logarithmic scale so a small increase in the number is quite large. This is sometimes why when you look closely at a Japanese knife you will see two different colours. Quite often a softer steel is folded over the core. to absorb the impact.

    My understanding of sharpening is that you have to have something harder than the object you are sharpening to make it effective. Waterstones meet that criteria and bear less on a single point. I may be all wet but that what I am led to believe.

    Cheers

    Delis

    in Western Canada: Dining

    Posted

    You don't say what type of "Deli".

    For Italian Cioffi's at 4156 E. Hastings

    German/Scandanavian Jolly Foods on the north shore.

    Eat in or take out?

    Grotto di Formaggio on Victoria Drive. Great Pannini and inexpensive as well as other goodies.

    Cheers

    Poorsh

    I plan to eat more casually this year.  Can you assist my endeavor by divulging your favourite Vancouver Delis?

    The incredible amazing Chefmate saucepan and more

    in Kitchen Consumer

    Posted

    Hi Fat Guy

    There is a phenomenem that is happening in Chinese marketing. It is called second shift. I design a product and realize that the only way I can sell it at a certain price point is to have it made in China. I need 20,000 widgets. The Factory can produce 50,000. Minimal polution controls, price is right. I now have the specifications for the product. I produce for the original company who ordered it. Now I run a second line that I sell under a different name that undercuts my other product. Ethics?

    Cheers

    baconburner

    Eddie Schoenfeld and I discovered a product being sold at Target under the brand name Chefmate.

    It is a medium saucepan with a copper bottom, extremely heavy-gauge stainless steel construction, and big-ass serious rivets attaching the handle to the pot. The lid fits like a glove. The surface is polished to a high shine. This utensil gives every indication of having been made in Switzerland, Belgium, or Germany and were I to pick it up and take a guess I'd say it's a $120+ piece of equipment. If I saw it on sale for $80 I'd seriously consider buying it.

    At Target, this item, which is made in Hong Kong, costs $19.95.

    I cannot emphasize enough how remarkable this is. I have never in my life seen a product retailing for $19.95 that contains this sheer quantity of metal. It is not just regular heavy-duty. It is fully as heavy-duty as the world's most expensive stainless cookware lines.

    It wasn't easy to get to the bottom of all this, but some creative Google searching led me to the Web site of a company called Herald Group. This seems to be the wellspring of all things Chefmate, and I've also noticed that Chefmate products are available from retailers other than Target. Moreover, the same products may be sold under different labels elsewhere. It's hard to tell.

    There's no way to predict how this utensil will hold up. However, the only thing I can imagine going wrong with it would be something in the base if it is poorly engineered and somehow warps. But at $19.95 what's the risk? If you get a year of use out of it you're all set. And I would say chances are better than 50-50 that this item will outlive you.

    I will report back as this situation develops. I plan on acquiring a variety of pieces of Chefmate at Target soon so as to put the whole line through its paces.

    BekkiM's Kitchen Renovation Dreams

    in Kitchen Consumer

    Posted

    Bekki

    There was an article about a lady on Vancouver Island who contracted to build her own house. She was Vertically Challenged and came up with a solution I have never seen anywhere else. She had her kitchen cabinets made with slide out boards between the lower drawers so she could use them as steps to access the upper cabinets. She also had a section of the counter top made to the height of her forearm at a 90 degree angle to her upper arm. Much more confortable for chopping and working. Just a few ideas.

    Cheers

    Baconburner alias Malcolm

    Vancouver Sun Food Section

    in Western Canada: Dining

    Posted

    Eatrustic

    Unfortunately in Vancouver we have one paper masquerading as two under the same mismanagment. Until we get competition mediocracy will prevail. There are a lot of Advertorials. Look at the Real Estate and Automotive Travel & Leisure Sections and try to get objective information.

    The food to a non pro sometimes has some good recipes but I rely more and more on the web

    Cheers

    Baconburner

    [

    quote=eatrustic,Oct 4 2006, 11:38 PM]

    I picked up todays Sun and as usual glanced over the sorry excuse we have for a food section. I wasn't going to bother saying anything but after looking at the lead picture for the article "Catch of The Holiday" about substituting salmon or trout for turkey I was stunned at how awful the picture was. They used it to illustrate the fact that "breaking with tradition can be a tasty experience". It truly is one of the worst, lazy, sorry excuses for food styling photography I have ever seen. Just a dry, dead trout on top of some dry salad greens with lemon wedges. And this should make anyone want to skip the Turkey?

    The larger question is why a segment of the population that obviously spends money on all things food should be ignored and subjected to such crap on a weekly basis.

    The funny and truly ironic thing is that in the same paper the Vancouver Sun had the nerve to put a self promoting insert that trumpeted "Content is Crucial" with such comments as "It's not the wine glass that is important. It's what fills it that matters. The same can be said of the Vancouver Sun." That is a direct quote and is repeated three more times with different examples. They even have the nerve to talk about "Compelling photograpy" and "Insightful reporting".

    OK I guess I'm flogging a dead horse here but much smaller cities have way better food coverage in their papers and the plethora of food bloggers and food tabloids around here show that there is no shortage of interesting stuff to write about. The bottom line is money and I can't believe that our demographic is not worthy of better treatment. Perhaps if they combined Gismondis wine page with Mia's restaurant stuff it might be something worth buying every week.

    Odd/weird requests!

    in Food Traditions & Culture

    Posted

    Tommy

    I had this discussion with a Sommelier and got the nose in the air treatment. Room temperature in the old Castles was probably closer to 58-65 F . The cellars probably colder.

    We were budget challenged ski patrollers and the $5.00 top of the house wine that we could afford tasted better slightly cooled.

    Cheers

    Baconburner

    ill

    i always find it odd that people in service industries take such exception to giving people what they want without feeling the need to critique and berate them, sometimes even to their faces.  if the guy wants filet mignon well-done, who is the server to suggest otherwise? you have to be kidding me.

    Riiight...I guess whenever a novice thinks they know better than a professional...

    :laugh:

    yeah, a server knows more about food or my tastes than i do. :laugh:

    that reminds me of a time that i asked for a bucket of ice to cool down a bottle of red. the server looked down her nose at me and said "that's red wine. it's not supposed to be cold." :laugh:

    garlic bread

    in Cooking

    Posted

    Hi

    I learned to make a garlic bread spread as follows. One pound of butter just soft enough to mix. Chopped garlic buds to your taste chopped parsley and juice of one lemon. Divide into four and roll into waxed paper. I freeze them and when ready to use soften and spread on french bread and then to the broiler watched carefully.

    I also use them on steaks by slicing off about a half an inch which I put on the steak just after i have flipped it. It combines with the juices and make a great garlic sauce.

    Cheers

    Poorsh

    It has been cold and rainy lately and I have been craving soups, stews, braised dishes, etc and what better to accompany these than a nice hunk of warm garlic bread.

    Just how hard can garlic bread be?? but when I just try and toss it together it just doesn't turn out right.

    I think part of the problem is I am not really sure what I am looking for, I'll just know it when I find it.

    How does everyone make theirs??

    Looking for Cuban food in Vancouver

    in Western Canada: Dining

    Posted

    Visited a neighbour two weeks ago and he produced a bottle of 12 year old vintage rum.

    I will not go into my last experience with rum after I got off my ship in the Navy.

    It was a vintage bottle of Ap*pleton Estates served over ice. Velvet, almost like a good sipping brandy.

    I have changed my mind.

    Cheers

    Poorsh

    I've been looking for a Cuban restaurant in Vancouver for a while, may be a long shot.  Just curious if there actually is one out there.

    Also if anyone knows about any restaurants/bars/lounges that have an extensive Rum selection, it would be appreciated.

    San Francisco Bound

    in Pacific Northwest & Alaska: Dining

    Posted

    Thanks for your replies.

    We did a trip down the Coast 6 years ago on the way to Arizona. Our stops were hit or miss. As this is a special trip the info is muchly appreciated.

    Malcolm

    Hi Malcolm,

    This thread may get moved due to the content but I will recommend the following itinerary for you::

    Day 1 Vancouver to Portland

    Portland Hotel 5th Avenue Suites

    Restaurant= Blue Hour

    Day 2 Portland to Rogue River (southern Oregon)

    Hotel = Tu Tu Tun Lodge

    Day 3= Travel to Healdsburg

    Hotel = Hotel Healdsburg

    At Hotel Healdsburg you can eat at Charlie Palmers Dry Creek Kitchen

    From here you are only a couple of hours to San Fransisco.

    I have stayed at these hotels and they are excellent.

    Hope this helps :biggrin:

    San Francisco Bound

    in Pacific Northwest & Alaska: Dining

    Posted

    My wife and I are celebrating our 30th Anniversary and at the same time travelling to San Francisco from Vancouver for the wedding of our nephew and his bride to be on the 28th of October. We are in no rush as we travel down, four to five days is probably what it will take. Any suggestions from you re "Don"t Miss" to accommodations that are not Motel 6 would be appreciated. Budget is not in the French Laundry Catergory. The one area is that my wife and garlic are mutually exclusive. (Unfortunately)

    Any tips or experiences would be appreciated.

    Thanks

    Malcolm

    North Shore Day Trip

    in Western Canada: Dining

    Posted

    Hi Zuke

    Have you tried Screaing Mimi's in Lonsdale Quay?

    Crab Louis, seafood chowders, oysters and a barrage of sandwiches made to order, and you get change from $5.00.

    Cheers

    Baconburner

    My son and I often go take the seabus to the North Shore and noodle in and around the Lonsdale Quay. I'm never sure where to have lunch. I was wondering if people could give me their favorite foodie stops in and around the Quay, (within walking distance). Is Thomas Haas' new place within hoofing distance of the LQ? (I'm hoping!!!) The last time I was there, I noticed the wine store is kaput, and there is a new buffalo meat vender.

    Thanks!

    Zuke

    Hamilton Street Grill

    in Western Canada: Dining

    Posted

    Four North Shore denizens who are seldom lured out at night, bravely crossed the bridge to the Hamilton Street Grill. We were welcomed at the door by Neil where I explained a little problem. My wife and garlic are mutually exclusive. She ordered the blackened snapper minus the sauces and the onion tart starter. We had the mussel soup and the Hanger steak which was excellent. A lovely bottle of Quails Gate helped.

    I unfortunately didn't catch our waiters name but between him and Neil our group was made to feel special. We will be crossing the bridge again. Thanks Neil and?

    Baconburner

    alias Malcolm Barnes

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