Pam R

Shhhhh... you're not supposed to mention this on the "why you should visit Winnipeg thread". Ummm... I don't think you told us how the stuff from Goodies was... ??

Your Icee sounds like a Slush Puppy! Sheesh. ;) And our Slurpees come out of the spigot like a frozen liquid. Not airy... or liquidy.. just fluid flavoured ice... edited to add: look at what number post this is for me... it's a sign, I'm right - you're wrong! (I realize that if I want this post to make sense forever I can never post again.... so just imagine that the 711 remains alongside this post)

Thanks for the recommendation - I just moved closer to that area and will add it to my list of places to hit this summer. What's not to like about the place?

Depending on where you live, slurpees have a different consistency. In Canada they are somewhere between an icee and a slush puppie. An Icee is airier - sort of like drinking flavoured air - a slush puppy is chunkier, icier. The slurpee is the perfect consistency - frozen but smooth. Any slurpee I've had in the US have been closer to an Icee consistency - I don't know if that's true across the country. edited to add that a good slurpee does not expand when it fills the cup ... that's the crazy airy stuff you californians drink

Michael - Thanks for blogging - I've enjoyed it so much. I can't wait to get to NY again (which will hopefully be within the next year) and get to eat every meal in a different restaurant (and not just the kosher ones this time!). Thanks!

hmm... can I get a definition of Middle East? Which countries are included? Thanks! ;)

Last time I was in Egypt... it was in North Africa

I've tried it once.... that was enough.

I think Folklorama should be separate, as well. Maybe between the two of us, we can get all the pavilions in! I get dibs on the Hungarian (the one held at the Burton Cummings Community Centre), Serbian, Greek (the one in Tuxedo), Argentinean, Slovenijan, and Croatian Pavilions, though! We get food from those ones every year! I have pictures from Folklorama 2003. Most of them are just of food, since we usually just do take-out and eat at home or in the car. ← Hey! I always do greek (Tuxedo and Confusion Corner) Actually... if we both did the same ones by chance, it would be interesting to see if we ate the same things... it wouldn't be all bad! We'll work it out

Just made a phone call - I think it's the Albert St. something ... but the phone book doesn't support this. I'll let you know if I find out.

YWG is the home of DA Neils Kitchenware (on Berry Street), which is the only Canadian retailer I know of that carries Kershaw Shun knives. So, if you're hooked on Japanese blades and don't want MAC and Globals, there aren't that many places to go. ← Ah.. I know the store (and hopefully will be doing some cooking demos there in the future). It's a fantastic store - I could easily spend hours there (and way too much money)

This place is on my 'to get to this summer' list. The gallery and burger place are owned by the same guy - and I've heard they're great. My friends and I have taken on the 'search for the best burger place' quest. Umm... so far in the last few months we've made it to one place... . edited to add that though I know exactly which restaurant you're talking about the name escapes me as well...

In 2001 the Filipino community was 31,210 strong.

Ummm... are we known for our knives? I can't wait to see where else you eat!! I still haven't made it to the farmer's market - but I think next weekend is clear for me... so if it doesn't pour I'll try to get there. Will this include folklorama, or should we start another thread for that? (I think we should)

No.. but I read an interesting review somewhere... maybe the Canadian Jewish News? ← Well, it's not the Canadian Jewish News, but I did manage to Google a review here. ← Dang. That was it. Good paper too... especially when they print recipes from a certain kosher cookbook author

oh heck, it's close. Only 2232 km. (according to them) If you look at the map, we're smack dab in the middle of the country (right above North Dakota). Umm and the Merguez actually comes from Toronto... only 2099 more km away (these are road distances... If you're flying I'm a lot closer to TO than VAN). Apparently Calgary has several North African restaurants... you could stop on the way from VAN to WIN

No.. but I read an interesting review somewhere... maybe the Canadian Jewish News? Sorry, that doesn't help

Gluttons got a good review in the Free Press today. 5/5 stars. Very 'fine dining' sounding menu Haven't been there myself yet... for a meal... I just went in and got a piece of dessert to go - seemed kind of... manufactured to me...

Thanks

It was called Milk and Honey - dairy only food. She was lovely and sat with my family for about an hour telling us about going to the Oscars and a birthday party her son threw for her hmm... That's actually what I was trying to say (not well) earlier. There are things that I (and I'm sure others) think of as Israeli ... when really their origin is more likely to be in North Africa. If you're in Canada and want mergeuz, let me know - I'll tell you where to go. My meat supplier does both lamb and beef versions - kosher. One of my Israeli customers just found out I had some and bought everything I had.. said she wasn't going to share it with her North American husband and son

Woops... i realize I missed this from your first post - sorry. I'm embarrassed to say it's nothing more than two long slabs of halvah (usually choc/van marble) with a poured ganache between the layers, and then over the whole thing (sometimes white choclate ganache and sometimes a buttercream icing instead of ganache - you know the cake had to match the decorations!) It always had a chocolate clay bow on it. When serving the ganache version, it's important to serve fresh whipped cream alongside to cut back on the sweet/richness of it . It's literally the easiest thing in the world to make, but you have no idea how well it goes over at a Jewish function! I can't get over how easy it seems it is to make this. As soon as my kitchen is up and running I need to try it .... and maybe sell it in my store! How about using a silicon muffin pan to make individual ones for resale? All I'd have to do is pour some ganache on them... hmmmm

That's amazing. I assumed it would be much more difficult. Does it give you the denseness that bought halvah does?

Side note - completely off topic - but Steven Spielberg's mother owns one of these kosher restaurants (I believe on Pico). If you're lucky and she's around (assuming she still owns it... it's been a few years since I've been there) she'll share wonderful stories with you. Absolutely. Israelies moved from all over the Middle East when it became a country. Because there was no Jewish country before 1948 Jews were living all over the place and gathered food ideas from wherever they had lived. In North America (for now) the majority of Jews have Eastern European roots, so our food generally follows those traditions. There are some Moroccan Jews in Winniepg though... unfortunately none of them own restaurants . We now have many more Israelies moving to Canada and the US, so some of their foods are sure to follow - more than the falafal and hummus and the things the majority of us already know about. If it was an issue, would they use kosher meat?

Oh no my friend. We're hardy folk. I doubt the consumption is as high during the winter, but we don't stop drinking them when the snow falls... could you imagine how many we'd have to drink if it was only during warm months?? Umm... I think we are so used to cold weather it doesn't really matter. Plus, nothing soothes my throat when I have a cold as well as a forzen bev.

Ooo.. how interesting. I'm of no help to you, because I would have never even thought of making it myself! I believe it's just sesame (and other nuts), egg whites and sugar.... but I don't know how they make it. I CAN tell you though, that you should be able to ship it. We sell a lot of the stuff - and even make a Halve torte/cake which is nothing more than a couple of slabs of halvah with either an icing or ganache (very popular in the Bar Mitzvah circuit). My point is that we freeze it and it thaws just fine - so the cold weather shouldn't harm it at all. I'm interested to see if anybody can tell you how to make it ..