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Everything posted by WYF

  1. Hi Chef Lepine, Is there a website for your restaurant and around what price range will the meals be in?
  2. We had: Turkey breast (dry cured, then cooked sous vide at 145F for about 3 hrs and finished in the oven) Turkey leg dry cured w/ herbs and mustard under the skin Roasted squash, parsnips and carrots Sauteed green beans Steamed brussel sprouts Baked sweet potatoes Roasted beets with aged balsamic Stuffed peppers Vietnamese tofu skin rolls Sticky rice with chestnuts Turkey jus Squash pot de creme Black sesame angel food cake
  3. This is a picture of the pomelo that I used. This is how the pomelo pith looked after a couple hours of braising. I didn't thicken the sauce yet so it might not look quite right. I have a feeling that perhaps I need to try and use a different pomelo all together. And helenjp, yup that's what the pomelos look like in the Canadian grocery stores but I always get mine at the chinese grocery stores.
  4. Yup, I squeezed out the water in the pith every time I changed the water. The flavour of the pith seems to be fine, it's more the texture that seems to be the issue.
  5. I don't think I've ever bought a North American pomelo before. I see them in the grocery store and they look like really big green grapefruits with a pinkish flesh. We get the chinese pomelos. We couldn't always find them unless they were in season so when I was growing up they were a treat when we could get them in Ottawa. However, a couple of years back I just remember eating one or two a week for a good year. I think they were importing them from China and Thailand. There was this one that had a cellophane wrapper that was just fantastic, big juicy flesh with almost no seeds.
  6. I soaked it for about 6 days, changing the water daily. Was that not enough time? Would steaming it have been better? It's probably been about a decade since I've eaten this dish, and it was the only time I've ever had it so I may be remembering the texture incorrectly. However, I do recall it being softer than what it is right now. There's a bit of stringiness that I don't remember from the time that I ate it. Thanks for all your help so far everyone, especially Seitch
  7. So I tried to cook the pomelo pith today. I simmered it in a shrimp stock with dried scallops and shrimp. I'm not sure if I'm doing it right because after a couple of hours of simmering, the pith still isn't soft (like wintermelon). It's still got some spongy texture and it's a bit stringy? Have I not been cooking it long enough? Should I be cooking it another way?
  8. A pomelo shouldn't really be bitter, it should be sweet. I believe that the soaking helps to draw out the bitterness from the pith, much like blanching orange peel before making candied orange peel. As for the taste of the pomelo pith? It's got this light citrus, floral fragrance reminiscent of the pomelo. When I ate it, it was braised in some kind of seafood based broth and the pomelo pith had soaked up all it's delicious flavour. Just an update on my little pomelo adventure, I ended up peeling the skin away and am on day two of the soaking. Two more days to go!
  9. I actually did pass it over a flame, although I didn't char it so it's still has the skin on it. Well, if this one doesn't work, I still have another pomelo waiting to be eaten
  10. The only information I could decipher from searching on the net is that I need to soak it for 3-4 days, changing the water twice daily. I'm not sure if I needed to peel the skin (i.e. zest) leaving just the white pith before soaking. I've got it soaking in water so we'll see how this goes!
  11. I think the one we ate had a seafood based broth...dried scallop or dried shrimp roe. I'm not sure if we bought thick skinned pomelos, but I have one drying a bit so I might as well do something with it
  12. I had braised pomelo pith once in a restaurant during Chinese New Year. My grandparents hadn't had the dish in decades and loved it so much that we ordered a second serving of it. It was soft and fragrant, and had soaked up the flavour of the broth as well. Does anyone have know how to make this dish? From what I understand the process is a bit complicated. The only information I've gotten so far is that the peel needs to be dried out a little bit, then soaked for 3-4 days before it is braised. One of my main questions is how is the peel removed since only the white pith gets consumed? And what ingredients go into the broth? Any help would be greatly appreciated. If I can learn how to make this by Christmas it would make a perfect gift for my grandfather.
  13. I actually spent a summer on a farm just outside of Siena near Rosia and managed to cook an Asian dinner for everyone on the farm. I had a friend bring me sauces and condiments from home (curry pastes, black bean sauce, etc). In Siena there is at least one chinese restaurant where they have a small shop attached. I remember you could get rice, noodles, and coconut milk there amongst other items. To my recollection they don't have any fresh produce. For tofu, soy sauce, shoyu, sesame oil and perhaps some other items, there is a health food store just outside the city centre of Siena. I'm sorry I can't be more specific than that, it's been a couple of years since I have been there. You can find ginger in the larger grocery stores like the COOP. I couldn't find scallions though which was really disappointing (I wanted to make white cut chicken). I also didn't see any chinese greens in any grocery stores, but you can find things like swiss chards, spinach, broccoli, etc. Also, in Siena I couldn't find any fresh seafood, nor did I see raw frozen seafood, except fish fillets. Hope this helps!
  14. I'm glad you liked Brother Wu's peking duck. I actually was at Yang Tze last night for a family dinner and they decided to have peking duck. I thought they did a pretty good job with the skin which was crisp and thin without much meat or fat on it. I also loved how they julienned their green onions. The one disappointing part of the dish however were the "pancakes". Unlike Brother Wu who do the traditional flour pancakes, these ones were just steamed spring roll wrappers. For me, peking duck just isn't the same without the thin, chewy, tortilla-like pancakes. I'm also a little more partial to eating the stirfried duck meat dish at Brother Wu. I like how they've added some type of fried dough into the dish to add a crispy texture element. If you are looking to buy meat in grocery stores, I'll normally venture to Kowloon Market, 168 Market, or Unimart (beside Dubarry in the east end).
  15. The market you are talking about is called 168 Market. It's a great place to get ingredients and also prepared foods. My family likes to get the frozen soups from there when we don't have time to make it ourselves. If you want to try more traditional "low-boil" chinese soups then check out the selection at this market. For fish though, while 168 Market is better than most, the best place is Ha Long. It's a small fish market at 789 Somerset. It's next door to Phuoc Loi Market which is a good place to pick up tropical fruit and SE asian ingredients. Ha Long sells only fish and seafood and supplies a number of the Chinese restaurants on Somerset. The Ottawa chinese food is not the greatest, although many restaurants have a few dishes that are good. For dim sum I really like Tianrun Beijing Restaurant at 1947 Bank St. in the south end of Ottawa. Just another suggestion if you don't feel like cooking one night. There's a great little Vietnamese sub shop that also has dishes you can take out. I don't know it's name, but it's on Somerset across from Ha Long and Phuoc Loi, and next to the Pho Bo Ga LA restaurant. Depending on the day, you can get things like braised tofu, lemongrass chicken, vietnamese omelets, cabbage salad, etc. They also have desserts. Not expensive, I think we used to pay about 3-4 dollars for a small take out dish. Their subs are also quite good as well and you get a choice of soft bread or baguette. They are family owned and operated, I used to see the baby there in the playpen.
  16. I was about to answer prety much the same thing... one question remains: where is brother wu? I don't think I've ever been there... and I pretty much tried all chinese restaurants in Ottawa. ← It's at 1060 St. Laurent. The peking duck is pretty good as is their weekend northern dim sum menu. Parking there is a little difficult, but there is a mall across the road that you could park at.
  17. There are plenty of places that have roasted duck hanging in the windows on Somerset. Wah Kiu grocery store, Yang Shing is also another place to look out for. In the east end you can try Uni Mart next door to DuBarry. Peking duck however is something different. It's normally a 2-3 course meal. 1st course normally is the roasted skin sliced thinly and served with flour wraps, hoisin sauce, green onions and sometimes cucumber. Second course is normally the diced duck meat with diced vegetables served with lettuce wraps. Third course is a soup made with the duck bones watercress and tofu. If that's what you are looking for, then Brother Wu is probably your best bet. Hope this helps and that your mom continues to get better.
  18. Is anyone attending the dinner at Reds?
  19. Since it is truffle season right now, does anyone have suggestions as to which restaurants have truffle tasting menus? I've heard that Lai Wah Heen and Mistura do but I haven't heard the cost or gotten a chance to see the menus.
  20. I'd have to agree with cwyc that Great Wall in Chinatown does pretty good dim sum, probably one of the better establishments in town. Mandarin Ogilvie might still have menu-ordering dimsum at off-hours, although it's been a number of years since I've eaten there. You can order some dim sum items off the menu at Cafe Orient. It's on Somerset, near that Crazy Fashion store. Cafe Orient's congee is also excellent. There is another place to order some dim sum from the menu, but I only know it by its chinese name It's near Jadeland, Shanghai and Mekong. I believe it's next to a little computer shop. Try their steamed taro or daikon/turnip cake, I like it more than the seared version. For dim sum in general, I recently started going to Tianrun Beijing Restaurant on Bank st. I'd say is probably one of the best dim sum restaurants in Ottawa right now. They are slightly pricier than Chinatown I believe, at $2.79 for a small up to $3.49 for a large item, although its well worth it. I'm not sure if they do menu ordering for dim sum but their cart service is very quick. I've never had a problem asking for something that I want and getting it soon after. There are some standouts on their menu that I've sampled. Their pork shiu mai is meaty, with visible chunks of pork and shrimp without an overabundance of pork fat that plagues many of the dim sum restos in Ottawa. Also try their chiu chow dumplings. While their wrapping is a tad thick for my taste, they have a delightfully chewy texture and are filled with a moist filling of pork and peanuts. So far I've only seen these dumplings at Great Wall and Tianrun. Their squid and baby octopus are also perfectly cooked, tender and flavourful without being overly chewy. I would also venture to say that have probably the best rice rolls (cheung fun) that I've had in quite some time. They can be best described as soft and silky unlike any I've tasted in Ottawa. Also different is if you order plain rice rolls, they have green onions in them whereas other places might also include dried shrimp. Finally, their egg tarts which have a wonderfully flaky crust, and a not overly sweet custard.
  21. Thanks for the help, where is Latina located?
  22. Does anyone know where I can get Grancereale Cookies by Mulino Bianco? I spent my summer in Italia and fell in love with these cookies. They are chock full of fibre, not too much sugar. I brought on pack home with me, but I'd love to get more.
  23. Andrew Chase I believe works for Canadian Living and Homemaker's magazines.
  24. WYF

    The Ottawa Topic

    What about some Ethiopian Food? You can get vegetarian items. Horn of Africa and East African Restaurant are near each other on Rideau street. For ottawa restaurant reviews I usually check out www.restaurant.ca www.ottawaxpress.ca www.stevex.org http://www.ottawaentertainment.ca/
  25. WYF

    The Ottawa Topic

    Coconut lagoon I believe is in the East End of Ottawa and it gets pretty good reviews most of the time. I've heard good things about Light of India, but I haven't heard of Pearl of India to be honest with you.
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