Pam R

Went for dim sum today. Victoria Seafood of course. It's been a while since I've been - but it was just as good (or better) than I remembered. There were five of us and we ordered shortly after arriving. Within a couple of minutes they started bringing out the dishes (sticky rice right away). There was a steady stream of hot fresh food for about 20-30 minutes. The dumplings were the best I've had. I don't enjoy doughy things - and the wrappers on these were nice and delicate (almost too delicate - but in a good way). The fillings all good. I really prefer ordering off a menu rather than grabbing things off a cart. I've had too much cold, soggy dim sum from carts. So this restaurant is perfect for me. The restaurant was full, as it almost always is. This is a good sign. We had so much food that there was actually some left over - but the total for the whole table was $71. Great value.

What's a grilled stickie? Thanks for the report!

Any other recs? Any new places? I'm hoping to be in State College later this summer. Thanks.

Yes! I mean... no? Shabbat Shalom Michelle. I have no idea what'll be for dinner tonight - we're catering a pre-bat-mitzvah Israeli themed shabbat dinner. But I will have dinner with my parents and sister. You're not alone!

no no people. Old Dutch isn't about gourmet fried in duck fat sweet potato chips. That's a whole other thread. It's about salt and vinegar chips that make your mouth pucker and ketchup chips that stain your fingers red. I grew up with them ... there were never Lay's or any other chips for that matter. Never went to a childhood birthday party that didn't have boxes of the chips.

Check out this thread for distinctly Canadian foods. But really - it's the start of the summer - so throw some hot dogs on the grill, served up with fries and WHITE vinegar - and you're good to go. A nice Butter Tart for dessert wouldn't hurt.

of course! currants. I bought a bag several months back to make butter tarts but completely forgot about them. That's ok though - I like the raisins. As for the lard - you can have a damn good tart without it.

We did this too - and I can't believe how excited we were when Burger King came to Canada and that became a special report card treat! My, how things have changed. Please let that be a Victoria Day luau. That seems to be an appropriately Vancouver-ish thing to do (I have no idea why - it just does!). I can't wait to see pictures of the final kitchen - I love the orange. This should be a fun week!

I double dip - and while I agree it makes a crunchy crust - I think the larger issue is it makes a thicker crust (obviously). I prefer deep frying - I think the risk of burning the coating is less. Made some last night. Yummy.

Until a customer asked me today if we would be open on Monday I completely forgot that it was Victoria Day! Who's having a BBQ I can crash?

Now I'm all confused...

Recently had dinner at Tavern in the Park and it was excellent. The table shared a couple of starters: A soup (wild mushroom and wild rice - very nice), a salad (arugula, sour cherries, walnuts, blue cheese - dressing was lacking a little something), and crab cakes with glass noodles and a vegetable salad (dressed in a sunomono-like dressing) - this one was the table favorite. My main was the 'tavern mixed grill'. Lamb sausage, lamb chop, bison and venison (tenderloin?). Served with garlicky mashed potatoes and some crisp shoe-stings, veg and red wine reduction. The meat was cooked perfectly - the sausage had lots of seasoning but you could still tell that it was lamb. But the venison was by far my favorite item. Other mains at the table included 'Moroccan Lamb Shank', bee fillet and some seriously good duck. A duck breast and leg confit with a Grand Marnier sauce. The duck was . We were all full and had birthday cake waiting at home - but they brought out a piece of famous chocolate/poppyseed cake for us. This cake seems unremarkable at first glance, but there is something perfect about ending the meal with it. Very lightly sweetened and served warm with whipped cream and berries- it's reminiscent of a fresh-out-of-the-oven-home-baked dessert. The room was, as always, beautiful. Now that spring is here it was bright when we first arrived and lovely to sit back with views of the park. I love the room - the only complaint is that when the restaurant fills up it can be a little on the noisy side. The service was attentive and accommodating and we had a wonderful evening. I'd love to hear some reports on other restaurants.

That's not a butter tart .... that's a pecan tart. (also good - but different )

They need raisins. Without raisins they're more of a .... well they have very little substance without the raisins. I don't have my recipe here, but it includes butter, brown sugar, corn syrup (dark), vanilla, eggs and a pinch of salt. I like them goooooooooooooey.

I was making fried chicken today... since the oil was hot: I didn't use a recipe - just kept adding things until the consistency seemed right. Flour, salt, egg and club soda. I fried in canola - and think I'd add some toasted sesame oil to the batter next time. What about dipping sauce choices? I didn't have much at home - so it was basically mirin and tamari. What is typical?

Justin, They look great! I'll let my friends in TO know about you. This is great advice. The kosher market is ALWAYS looking for ready-to-eat products.

I love them. Trimming them isn't an issue - it takes about 2 seconds with scissors.

Moderator Note: Just a note that I have merged the two threads on restaurant sanitation and inspections. Pam

I read this thread last night and came back to it today to suggest halvah - but of course Michelle got there first! I wonder how it would taste if you processed some halvah in a food processor and then mixed it into the cheese/cream mixture. Probably good!

I finally got to Vic's last weekend. They didn't have anything that i couldn't get at Superstore or Sobeys (in fact - I went to Sobeys after and I think they had a little more variety). I keep hearing great things about Vic's - but wasn't impressed. What they had was nice - but nothing out of the ordinary. Does anybody know if it gets more interesting during the summer?

For my birthday, the Les Halles cookbook - and another Jewish/kosher cookbook (simply called Jewish Cooking). They seem to be repelling each other!

Old Dutch Ketchup Chips Available here, out West

I think that in NA it is more of a rural vs. urban thing (though not exclusively). Many farmers still use it to mean evening meal, while dinner is midday. In my mind, dinner is a more substantial evening meal and supper is a lighter evening meal. They are pretty interchangeable around here. And my immediate world is so without a class structure that I would never give the class issue a thought.

Wolfgang's Chinese Chicken Salad = I make several versions - I don't usually follow a recipe. Either grilled or roasted and shredded chicken. And a selection of shredded/chopped veggies. Lettuce and/or Napa cabbage, carrots, green onion, cucumber, bell peppers. Sometimes I'll throw in some segmented oranges. Toasted almonds, peanuts or sesame seeds. Dressing can be light - never mayo - vinaigrette. Rice wine vinegar, a splash of soy, sesame oil, garlic, ginger, honey, dry mustard or dijon - maybe some lime or lemon juice. For a heavier dressing I'll add some peanut butter.

South Dakota. We've been talking with a company down there - and tried some samples. I don't know of anywhere in Canada where they are kosher killing Bison.