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Irishgirl

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Everything posted by Irishgirl

  1. Randi, I think that you do a wonderful job. I also think that there are people in this world that don't know how to be happy. If it is the same few people who keep complaining.....well, if they are the minority.....too bad. Obviously you want to make people happy. Your co-ordinator should clue into the fact that its the same people and just try to smooth the way for you rather than allowing these people to dictate every meal. I think that this thread is a great record of your successes. If you keep those successes in mind, then maybe it would be easier to predict future successes and do menu planning. Your passion for food and giving nature should be commended.
  2. I tell ya, if I could have a five piece set of Mauviel copper for that price, I wouldn't hesitate either! I do have this (11", with the SS handles) but it was a gift about 4 years ago. I LOVE it. So, if you happen to come across that deal again, could you let me know?
  3. Sorry, I should have said that FAS sells fresh wild salmon seasonally. Right now they would have FAS salmon.
  4. Chris, Finest At Sea (FAS) on Granville Island (& at 33rd and Arbutus) also sells FAS and fresh salmon. They employ their own boats, so they know exactly where the fish is from and when the fish are caught. They have excellent product.
  5. With regards to your spices, I have bought a couple of these, and rather than mount the metal plate, I have attached all of the canisters to my fridge. Works like a charm. There are good brands and cheap ones. I picked up some cheaper ones to supplement what I already had for $2 a tin. Originally I thought that they would get in my way and that I would be knocking them off the fridge all of the time, but I haven't had a problem. I can fit 9 of them across the side of my fridge in a row. Two rows have me almost covered in the spice dept.
  6. I beg to differ. One time they were de-icing my plane in March! We almost couldn't take off there was so much snow. They canceled the remaining flights that day about a hour and a half later. But that won't happen today. Safe trip Peter!
  7. No. He is the boss. End of story. If Dale doesn't like him, he can leave. Ms. Boys left for her own reasons. Having worked with Wendy, I know that she was looking forward to the opportunity, but she will succeed wherever she goes. The point is, the Sidoos brought him in as the clean up guy. They have a mess that they need rectified. When new management takes over in any arena, there are bound to be casualties.
  8. Surrey is a bit of a drive from Richmond. About 20-30 minutes depending on traffic. You have to go through North Delta first. However, Richmond would be better food-wise. Surrey does have some good Indian places.....but you have a LOT to pick and choose from. It might be a bit like a lottery. In Richmond there is excellent Chinese. Chen's Kitchen has very good soup dumplings and noodle dishes. Sea Harbour has excellent Cantonese fare. Canucklehead could give better advice than me with specific dishes, but if you look at the Chinese in Vancouver thread, Most of the recommendations are in Richmond.
  9. I would suggest that it is gonzo. They do not currently have a liquor license, and the original operators are no longer involved. The remaining investors are focusing on bringing their other venture (Metro) up to their standards. However, I have heard that Brian Fowke still has dreams of re-opening Rare, and has made a proposal to the investors to take it off of their hands. That said, I still believe that the liquor license and various other obstacles will prevent that from happening.
  10. Toasted sourdough with thin slices of Piave cheese and dry cured sausage from an Italian deli down the way.
  11. Joey is well connected, and his partner is Italian and will be in charge of the pizza end of things. They are having licensing problems at the moment, but are determined to get it up and running. Neither one of them has previous restaurant experience though. I wish them luck.
  12. Chilliwack or Abbotsford in B.C. can look like that this time of year. We have a couple of members from that area.......hmmmmm. CanadianBakin' ?
  13. All I have to say is: Mountain Blackberry! Best yogurt ever!
  14. Made my own wedding cake in 1992. Still married. I guess it just depends on what you call bad luck. I'm not rich, have never won the lottery, but have never had anything truly terrible happen to me. Stuff happens. Don't blame it on the cake.
  15. Bending the fork helped this problem for me. But I had the same problem. Practice makes perfect!
  16. In the photo above, the person holding the grid puzzles me. I put mine on a tray with parchment underneath so the excess chocolate can be gathered and used again. Why would they let the excess drip onto the finishing tray? It makes a mess. I also use two forks, one that is hooked, and a four prong to roll the truffles across the grid at 90° angles. Think zig zag across the grid. To do large scale production I prefer to have two people working on it. One for dipping and one for spiking and transferring to the finished tray. If you are by yourself, it is nearly impossible to dip and roll more than 5-6 at a time. The last chocolate dipped sets before you can roll it, and then you are hooped! Also, you don't need nearly as much chocolate on the truffles as above. It will mess up the screen so quickly that the effect will be muted. Dip and remove excess as per normal. Good luck with your attempt!
  17. Although I am nowhere near as advanced as you guys are in the chocolate dept., I have been playing around a little lately, and discovered that I could still temper chocolate decently. (It has been a LONG time [12 years] since I have done it regularly.) So first attempt in a long time produced these: Ancho chili truffles. Some of them were not quite set enough before I started making the spikes, but all in all, I think they look good.
  18. I agree that many high end milk chocolates do taste malty. I am not into that. Jivara by Valrhona is that way. However, their Tana Riva does have a very specific caramel note. I love it. I am also a fan of Weiss.
  19. Morels are in the spring dude. March/April - June.
  20. Did he ask that? Did Mark ask "which is the best way to cook a steak for the home cook"? He didn't. He asked for a STATEMENT, or answer to a general inquiry. So that's what coloured my reply. No need for you to try and disqualify it. eta: I hate it when I leave out possessive pronouns (like 'the') ← Dude, I could just as easily be offended by your disqualifying MY statement. But I am not. Because i realize that this is all just opinions and a discussion. I like all over crispy. Grilling has it's merits. A hot pan will get you all over crispy. A broiler (which is different from a grill) will not. I like Maillard reaction rather than burnt. P.S. How come in some places it is called "Pittsburghed", whereas others call it "Chicago style". I heard Pittsburghed for the first time last week. I thought the customer was confused......but apparently they weren't.
  21. Screw the broiler. Put it in a smoking cast iron pan!
  22. Foodsafe is usually needed for the cooks. Servers are usually required to get "Serving it Right", a program which teaches them the intricacies of not over-serving alcohol. In a retirement home it may not be required.
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