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Glenys

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    http://www.miele.ca

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    Vancouver
  1. I was asked where the one stop shopping for Mexican goods might be these days and beyond the few items fresh and canned at South China Seas, I hate to say I don't know. Any ideas? I buy fresh there, stock up on certain items when I can and stock up in Mexico so I'm a sad source of knowledge. Adding with much embarrasement that I thought I was posting in the "resource" thread. My apologies to all.
  2. I'm a bit dumbfounded by the Fry's thing but besides GW (a couple brands), Urban Fare carries a natural cocoa as does WholeFoods and I'm quite sure Famous Foods does as well. I used the brand from UF that begins with Dagouin? (sp?) specifically for that cake and wouldn't go there again. I've made that cake and in spite of the chemical leavening, you're correct, it doesn't suffer using DP. On the other hand, I've used Scharffen Berger natural testing recipes where that wouldn't be compromised by the lack of acidity but I'm too used to the clarity of flavour in the DP.
  3. After years of producing her own sauce my friend has finally used a co-packer here in Vancouver. If you mentioned a couple names I'd probably recognise the one she used. She's having several thousand bottles done right now for shipment to her U.S. market after testing the system with a few minimum run batches. Prompt me with the name of a larger bottler and it would probably be correct. Meanwhile I know she'll be hard to reach over the next few days.
  4. I actually co-taught a class with a woman a couple years ago who was working on a similar concept called "Month of Sundays". She was more oriented to the community kitchens aspect of the deal but to me it needed more of a club than a community perspective, especially when people participating have fairly urbane tastebuds. In the last week the press from around the contintent (NYT, Washington Post, NPR) has been huge. Congratulations to them.
  5. Thanks, that's it. Should have gone with initial thought of W 3rd. Interesting that their PR piece features Mexican Lasagne, as was the case on the carreer.tv piece on Edmonton's Dinner Revolution. ← Anyone who starts tauting "Mexican" lasagne as part of a "revolution" should be spanked. ← Spanking not included.
  6. Thanks, that's it. Should have gone with initial thought of W 3rd. Interesting that their PR piece features Mexican Lasagne, as was the case on the carreer.tv piece on Edmonton's Dinner Revolution.
  7. Driving towards Granville Island from Books to Cooks I noticed a new space that looks somewhat like an eatery and yet not. With much in the news this week (NYT, careers.ca) about meal assembly kitchens, I wondered if it might be just that. Anyone know?
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