Pam R

I understand her concerns - with some of the deadliest species in the world I didn't understand why my sisters apartment (and most of the hotels I stayed in) didn't have screens in the windows or air-conditioning! I'm sure they have propane tanks ... but you'll be better off checking these things (as you plan to) before you get there and can't find what you need.

It is ... but I believe it should be available in the US soon if not already.

oh good... tell us how it turns out please!

I have an idea... I don't know if it's a good idea but it's an idea

This may be completely wacky and not at all what you're looking for - I've never done anything like it before - but what if you did the apples as you would... then pipe a thin layer of choux paste made with cake meal over it and bake?? Does that sound terrible? I'm thinking I may be on to something... or it may be an absolutely terrible idea

OK, after confirmation, I actually know the people who owned the Beachcomber - they're customers of ours. Alas, it's been closed for years and years. I'm guessing at least 15. Then it was Mr. Greek for ages - that closed a couple of years ago and now it's opened as something else - I think they're going for high-end but I haven't been there. Happy Vineyard - I havn't heard of it. Parents have - it's been gone a long time. You're not dating yourself at all.... just because all the restaurants you list are before my time!

I'll try it - but it may take a loooooooooooooong time to make rice pudding

You buy it - usually in the stores with the soy milk. At the moment it's only available in 2L cartons. I have no idea how they make it, but it's great. It doesn't taste like potatoes. It tastes milk-like, though a little sweeter (maybe closer to lactaid milk). They fortify it with calcium and vitamins and claim there is less sugar in it than in milk.

I wish them well - it's unfortunate because you're right - it'll be hard to reproduce their place. Even if wasn't historical, it can be hard. There's life beyond the perimeter?? I was going to drive north to Gimli today, but that's not going to happen... wrong direction I know! Oy. Hy's Steak Loft. My family was there in December for two reasons. 1. It was my parents anniversary and we often go there for family milestones. 2. They were closeing on Jan 1 and relocating to the Richardson building on Portage and Main. I have not yet been to the new locations and think I'll wait a while before I go. Reports have not been good - so I'm hoping they just need to work out the kinks. It seems as though they have replaced almost all of the FOH staff and have reworked the menu - perhaps trying to compete with that other steak place on the Cresent. No matter when I went to Hy's, I would know at least 3 other tables of people there. Theory is they may be trying to appeal more to the expense account crowd now that they are in the bank district. I'd love to hear other first-hand accounts. beachcomber.... am I right in thinking this was next to the convention center?

As we discussed in the Juno thread, Winnipeg has a varied multicultural culinary scene. Mainly because immigrants tend to open wonderful little restaurants and share their national foods with us. I don't know what the largest group in Winnipeg is, but you can find Chinese, Japanese, Thai, Vietnamese, Ukrainian, Jewish, Greek, Ethiopian, Italian, French, American (burgers?), Mennonite, Philippine and more. What about other parts of the prairies? I seem to recall that Saskatchewan now has a lot of Greek restaurants – would that be one of the largest groups opening restaurants? What about Calgary? Who’s cooking there? Brandon?

Apparently potatoes are one of the most tolerated foods (meaning very few people have allergies or intolerances to it). Because there are lots of people who can’t tolerate dairy and soy, potato is a good option. As a lactose-intolerant person, who doesn’t love soy milk (which is odd, since I love soy in many other forms) I was very happy to discover this stuff. On top of that, it works well in a kosher kitchen. I was able to make a great chicken-pot pie sauce that was nice and creamy and followed the Kashrut laws and potato leek soup for a meat meal. As a replacement for the edible-oil products I usually use for this type of cooking I think it’s the best choice. I’d like to try doing some desserts with it, but that won’t happen until May – my one concern is that I think it may scorch a little when bringing it to temp. in a pot. I need to experiment more.

We found it quite hard to find one ... and it was almost as hard to buy coals for it It also took a little while to figure out what certain things are : spatchcock, capsicum (which I later realized they also used in many of my English cookbooks), rocket and much more. I did love the fresh produce. There were things available in the grocery stores I've never seen and I really loved going to a market... I want to say Victoria's market but I can't say if that's it for sure.

I heard about it on the radio (I've been paper-less for a couple of months). Do you think they'll rebuild? It sounds like it'll be a great loss to Brandon. I haven't been through in years - but I keep saying I should do more roadtrips - Brandon would be a good one.

My grandmother always made pitcheh when I was a kid - marrow bones with a lot of garlic, hard boiled egg yolk and ... well I don't know what else. My sister makes it every once in a while and my father and uncles get portions. (I never really liked this one, but everybody else in the family seems to) It was not out of the ordinary for my father, aunts and uncles to crack chicken bones at the dinner table and suck the marrow out of them. We also throw some marrow bones in when making borscht. These I love. Just scooped out with a little spoon and eaten as is. Hmmm... I'm making borscht this week, gotta find some bones.

Last fall I was introduced to Tayo potato milk. I have done a little experimenting with it and so far love it. I don't really enjoy soy milk in my coffee - find it gritty and not crazy about the flavour. Potato milk has the consistency of real milk and I did my own taste test - on it's own it's not the same, but mixed with coffee I couldn't taste the difference. Anybody else out there trying it? Any good or bad issues? Favorite uses?

I don't understand your point . Are you saying you can only buy one size cooktop in the entire country? Over here there are options in sizes. Although, don't many apartments in AU have smaller apartment sized ovens (which you may need to consider if you'll be renting an apartment)?

New thread Canadian Prairies (MB,SK) Sorry - I forgot Albeta in the title, but they're welcome too!

Thanks to Dejah's Juno thread, we've had some great discussions about Winnipeg and the surrounding area. I thought it was time to move some of the talk to a non-Juno thread. Anybody who wants to discuss any of the restaurants, food sources, culinary history or anything from the Candian Prairies can do it here! I'm talking about Manitoba, Saskastchewan (and Alberta) - but everybody's invited. Post a question or just let us know what's good out there.

Is an Australian Tablespoon = 4 teaspoons?? My sister lived in Melbourne - her oven was the same size as my North American one .... I don't know if that was abnormal though.

That'd be me Have you been to Victoria since it was sold? While I liked it a lot before... I think I actually like it more now. (sold last year - Trin moved to BC I think). I had a not-good experience at Kum Koon... so I prefer not to go there. And I just moved to Linden Woods - so Victoria is close... I've heard great things about North Garden - I'll have to try it after Passover. Thanks.

With the exception of my Baked Potato Soup, I always use red potatoes in soups and stews (or occasionally Yukon Golds). Malawry, what kinda potatoes did you freeze?

Yep - open on weekends. I prefer it because 1. I just like the food. 2. You order what you want off the menu - no carts. Some people may not like this, but everything comes out piping hot! I love that! And I've found it's often faster than waiting for the carts to get to me. 3. They're in a strip mall and you can park there.

My favorite Dim Sum place (Victoria Seafood) is down the street... I'll have to look for it when I'm out that way. Thanks.

Look what I found at work today: Now I'm confused. I thought it was trout... as in Steelhead trout.... but is steelhead a salmon?

I know he used to have a cooking show... and I just thought he went around town doing demos! Let me know if you find out where he is. (Do you think at some point we should start another non-Juno thread? )