Pam R

Dejah, My parents and I have Desserts Plus - we have operated a restaurant off and on for the last 10-12 years (I was going to give you a link to the Free Press review/s but you need to be a subscriber to read it). We actually closed the restaurant in October. Our main focus has always been catering - and we have a retail store where we sell kosher products. On Monday we'll actually know if our building has sold - if it does we'll relocate to the other side of the city and will continue to cater, retail and hopefully sell prepared foods. If that happens, we should have Shmoo available. Right now our building is on North Main and there just isn't the traffic for our higher-end stuff. I ran into Lily in the Canadian magazine thread - I look forward to seeing more from her. I am familiar with Peter Grant. I've met him a couple of times and been to a demonstration he did at a home show a few years ago. He also used to do demo's in the kitchen department at the Bay downtown (and I think he's done some at the Forks). I wasn't aware that he had a restaurant - I'm not sure that he does.

Party sandwiches are the double decker sandwiches filled with egg/salmon/tuna/cream cheese/ veggies/etc. They are also known as sliders - but I'm wondering if that's only in the Jewish community. Definately better known as a party sandwich. The asparagus/cheese sandwich is just known as an asparagus cheese roll - though it is often served at parties with the party sandwiches i don't know what Harmen's serves now... but looking in the phone book does tell me that it's still called HArmen's Cafe. OK Lily, let's go! I can't wait for another Pegger to join us.

But when I was there I ate lots of sweet, roasted pumpkin - which you could cook up and puree for your pie. Also be careful not to exceed weight limits on your luggage. They are very picky

I thought it was the sugar that gave the slurpee the slushy consistency (or corn syrup). I would have thought without the sugar it would freeze more solid. Anybody know the mechanics involved?

I freeze potatoes all the time - soups, blanched fries, shepard's pie, twice-baked, stew, etc. I've never had a problem. Occasionaly, a diced potato in a soup goes through a weird faze between the frozen and heated state (let's call it the thawed stage) when it is mealy. But once the soup is simmered and heated enough, they usually bounce back.

If I was moving to Melbourne I'd take a North American BBQ. I don't know HOW I would get it there but I'd trial really hard.

I *think* you're talking about the Harmens drugstore on Portage and Sherbrook but I can't say that I've ever been. However, the Grill Room in the Eaton's building was THE place to lunch for the ladies back in the day and they also served the asparagus cheese rolls. Those rolls are actually making a comeback - retro food. Our customers have been ordering them for parties recently. Of course, the 'cheese' is not a kosher product, so we've been making our own spreadable cheese - but they still get gobbled up. Are they a Winnipeg thing?? I never thought of them as being from here. How about party sandwiches?? Also known as sliders. Are they as popular in other places as they are here?

Or you could just order it all Seriously, this is fantastic. I know many people who could use your plan - it would make a great beginning to a passover cookbook. I am concerned with your plan to invite people 3-4 weeks in advance... in my family plans are made as soon as Yom Kippur is over!! Maybe for normal people 4 weeks is enough? Chag Sameach!

Passover Plum Kuchen 3/4 cup cake meal 2 eggs 3/4 cup cottonseed oil 3/4 cup sugar 1 pinch salt 3 large plums -- (cut into 1/8's) 2 T. sugar 1 tsp. cinnamon Mix together the eggs, 3/4 c. sugar and oil until combined. Add the cake meal and mix in. In a separate bowl, toss the plums, 2 tablespoons of sugar and cinnamon together. Pour half of the cake batter into a greased 8" x 8" baking dish. Carefully arrange the plum slices in a single layer on top of the batter. Using two spoons, carefully cover the plums with the remaining batter. If the cake doesn't look perfect that's ok - as it bakes it should even out. Place the cake in a preheated 350 F oven and bake for 45 minutes or until the top is golden brown and a toothpick inserted comes out clean.

A few more things that Winnipeg has to offer: Amazing Rye and Pumpernickle breads from City Bread. Jeannie's Cake - now, it's not the same cake it was when I was growing up, but nonetheless, if you're from Winnipeg you will have had a slice of their cake at least once at a birthday. If you're in the North End, you'll need to visit Kelekis for a hotdog/hamburger and some shoestring fries. CANOLA oil!! I just thought of this one. If this doesn't put Winnipeg in some sort of culinary history book, I don't know what will. Researchers at the University of Manitoba (along with one from the UofSask.) developed the first edible canola crop from rapeseed. Obviously, a lot is grown here - though our growing seasons aren't as long as elsewhere. Potatoes grow here - and there are fry and chip plants , carrots, mushrooms,onions - nothing that isn't grown in other places. Wheat, canola, mustard, sunflowers, soybeans, berries - wild and farmed. I'm sure there will be more to come.

Zuke: I've been informed by those who know (my father ) that Co-op Winnipeg Cream Cheese was perhaps creamier than Philly cheese. Whatever it was that was different, it made great cheesecakes. We had to rework our cheesecake recipes when the cheese was taken away from us They did in fact plop an arena in the middle of downtown - took down the Eaton's building (which many people protested over) to build it. It is now known as the MTS Center - which is where the Juno's took place. Sushi has definately taken over here. It seems as though new restaurants are opening every week. I often go to Wasabi on Osborne and to Bimi, which is in my neighborhood. There's really a recipe for Shmoo with an onion in it?? I've yet to try it that way.

I didn't know that they used to be the same in the US. I agree though - when I'm in the States I'll still drink an ICEE and think about how much better they are at home. In the winter, when I have a sore throat, nothing makes it feel better than an ice-cold slush does. We do drink them all-year here - that's how we're the top consumers in the world. Detroit is the top US city by the way. I also wonder about different flavours around the world... while in Australia I remember having mango and banana. I would love another mango. Any interesting flavours out there?

If you're not careful, that smoked salmon you're eating may very well be stealhead trout. The local fish markets sell it and most (all?) people can't tell the difference. Zuke, you're entry was really lovely to read.... and I'll reply more when I get home.

umm... I actually think I have a picture of the big perogy. When my father came to Canada, the government sent his family to Sask. Several years ago, we drove along the Yellowhead to visit the old homestead so that I could see it - you would be amazed at how many of the 'largest things in the world' you find along the way! Litte (or huge) prairie treasures I wonder if my publisher would be interested in a coffee-table book??

I missed this. DIET Coca Cola? Whatcha talking about Willis? I've never seen diet....

I have an important question: Why are American Slurpees so terrible? In Canada, a slurpee is like slush. It's liquid that's frozen. In the US they are like frozen flavoured air. Why do you think they are so different? I bet if they were as good down there as they are up here, they'd be drinking them as much as us. I'm pretty much a purist. Pepsi. Occasionally I'll layer some cream soda... perhaps some grape. That's about it.

Shhhhhhh! Keep it down or they'll ALL be over here! Remember, Western Canada starts west of Lake of the Woods. A. ← Can it include the Lake of the Woods? I grew up with a cottage just north of Kenora Wait... we sold it years ago... ok, I'm with you.

Coonie is another smoked fish. We seem to do a lot of smoked fish around here. (It goes by another name... something like Iconue.) Shmoo.. see below. I thought this thread could use a picture or two, I pass a couple of Sals on my way home from work so snapped this picture. It's not great because I was taking the picture with a setting sun behind it... but here you go! I've never had a nip! Yikes! I don't often go to Sals (my yearly visit should be coming up in the next week or two) and when I go I often have the Salsbury Steak... mmmm... grease. There are still burger places... such as VJ's, Georges and others. There is supposed to be a good one that is owned by a guy who owns an art gallery. It seems he has no seats in the restaurant but there are tables in the gallery... so you can pick up food on one side of the street... then go to eat in his other business ... I'll have to try it out this summer. Sorry... in my attempt to answer all the questions I missed while at work I must have mis-read. I do apologize. We always call it a chiffon (not sponge) - sounds fancier . Though this is what a Shmoo is, it is so much more than that! The caramel sauce has to be homemade. And there is something about the flavours! I'll let you know that when our restaurant was open, the Shmoo was the most popular dessert we sold and at weddings and bar mitzvahs it's always the first to go. You have been away too long! I always order Pickerel when I'm in Gimli and Winnipeg Beach during the summer. Nothing like eating it while smelling the air rollign in off the lake. I've never seen it called Nip anywhere but at Sal's. I don't know Mitsy's... where is Mitsi's? What is Mitsi's? I have heard that Burton Cummings can occasionally be seen at the Green Briar Bar I was going to say something about the perogies killing John.... but I thought better of it And yep, I think the food has culinary merit. ahhhhhh....... she just looks that way. I miss the Northern Pikes. Yep. I agree... and I also agree with the comments comparing the perogy to all other dumplings. Almost every culture has some sort of a dumpling - and they all deserve culinary merit. Ummm.... which publisher? Is this open to others? Ummmm... my mistake they were gopher tails, not beaver tails. Sorry. edited to say: sorry, I don't know what's going on with the quotes

Am I the only one who loves an ice-cold frozen beverage? Today is a beautiful spring day. On my way to pick up my all-season tires (my ice-tired need to be changed now that spring is here), I HAD to pick up a Slurpee. Nice day = Frozen beverage. According to slurpee.com my hometown of Winnipeg consumes more Slurpees than anywhere else in the world. Are we the only place that have caught on to this wonderful refreshment?

We won't be beaverless. My father used to exchange beavertails for something like $0.02 when he was a kid - over 50 years ago - so it must have been a problem then too... and they did so much damage, it's still a problem. There are so many things I want to reply to here ... but I'm just waiting for some cakes to cool down and then I'm going home - so I'll respond when I get home later. I'm just happy to see everybody discussing Winnipeg and the prairies on here... I knew we were better off in the West forum than the other one

Well, I guess the short answer is: Falafel is a middle-eastern food, Israel is in the middle-east, it (falafel) is very tasty, so it is very popular in Israel. ← I'll also add that being such a small country, there is not that much farm land and what there is can't all be given over to grazing animals. It makes sense for them to embrace this vegetarian alternative. You can find falafel stands, bereke (sp?) bakeries all over the place .... and for some reason Turkey... lots and lots of turkey schnitzel (same idea - you can have a lot of turkeys on a farm without turning over a lot of land to them) Israeli Salad is a mix of chopped vegetables, some acid and often parsley - though it varies. I makes it with cucumber, tomato, red onion, garlic, lemon juice or vinegar, a little olive or canola oil, salt, pepper and parsley if I have it.

I separated my first 16 dozen eggs yesterday. I actually enjoy it - find it somewhat theraputic and relaxing Most of my recipes are based on chiffons - for a simpe dessert (ie: not fancy) I've added Plum Kuchen to my dessert list this year. It can be done with any fruit you want. Mix a simple batter (eggs, oil, sugar, cake meal), pour half in a greased pan, then layer the fruit, then add the rest of the batter. If you're interested in quantites, let me know and I'll (find) and add them later.

Can you tell me where? I've been looking for it and can't find it ... although if you're picking it up free here, could be it's right under my nose and I keep missing it

Where do you buy Flavours?

Somebody mentioned a Thai restaurant... I thought I would just mention that around Winnipeg you can find many Thai, Chinese, Japanese, Vietnamese, Indian, Italian, Greek and other ethnic restaurants. There are in fact many great 'cafes' and interesting independant restaurants in Osborne Village and on Corodyn and throughout the city. If you ever get a chance to visit during the summer (usually the last week of July and first of August) you should check out Folklorama. It's the largest multi-cultural festival in Canada (perhaps north america?) and each ethnic group in the city sets up a pavillian. In addition to experiencing the cultural aspects of the different communitues, they all have foods to sample. Some of the groups involved are : Polish, Chinese, Italian, Israeli, Greek, Russian, Ukranian, Africa Caribbean, Portuguese, Chilean, Hungarian, Irish, Japanese and many many more. Check it out here