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sanrensho

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Everything posted by sanrensho

  1. sanrensho

    Heirloom tomatoes

    "Buggers"? You're lucky to have a garden overflowing with tomatos. I could (and do) eat tomatos every day. My current fave is sliced and served on a half-slice of bread or crisp bread with an anchovy draped across. Some pepper, too.
  2. Richmond is out of province, and even out of country for that matter. That's what makes it such a fun place to visit and go for food. (I grew up in Richmond before it became annexed.)
  3. This sounds like what you describe: http://recipecircus.com/recipes/mbrook/CAK...Layer_Cake.html If you do a Google search with the keywords "danish" "layer" "cake" you will find lots of links.
  4. Alright, so happens to that little round? Two-eyed egg?
  5. sanrensho

    Warming oven

    Perhaps the (obvious) solution is to get them to the table sooner. I can sympathize, especially when you're making something like spaghetti carbonara where timing is everything. If it's something that needs to be served immediately, I usually start the countdown at 5+ minutes to go. The kids can pour their own milk and help with setting the table, which takes a few minutes. Another tactic would be to lure them in early with salad/appetizers.
  6. The first one is obviously inspired by Hooters. Perhaps this is a sign that Hooters should diversify into a line of cafes featuring Hooter-like barristas. The second name, IMO, is awesome. Short/sweet, sounds good, looks good on paper, hard to forget. I'd go there and proudly tell all my friends about it.
  7. sanrensho

    Dinner Parties

    I only make food that I like or want to eat. (Is there an echo in here?) Life is too short and making dishes that I have no interest in takes all the fun out of cooking. Picky eaters can stay home or find somewhere else to go.
  8. Invariably, I find that my fellow Canadians refer to a gas grill as a BBQ. Now, maybe it's because my family never used an outdoor grill (just a tiny hibachi), but I've never referred to it as anything but a grill. Jason, time to drive north and teach these people something about BBQ.
  9. I asked an Italian-Canadian friend (who's been back to the home country numerous times) today about ratios. He's no coffee fiend, but he claims 1:1 for cappuccino and 2:1 for latte. He also made sure to remind me that "There's just something about the espresso in Italy..."
  10. If there's some warm rice left in the rice cooker and the fridge is completely empty, sometimes I'll go for a Japanese staple: fried egg on top of rice, with a little soy sauce poured over the egg. Runny yolks, hot rice, a touch of shoyu. Mmmm.
  11. Just like the spelling: "roo-ee-boss."
  12. Just like it sounds: "roo-ee-boss."
  13. As you say yourself, your latte is really a "cappuccino." Yours sounds much better than the typical x0:1 milk/coffee ratio that is foisted on the majority of the population. Literally, "milk with a bit of espresso." Out of curiosity, what is the typical milk/coffee ratio of a latte if ordered in Italy, etc.?
  14. Thanks Becca, I had found that link but didn't realize until now that registration was free. And thanks for the crust tip.
  15. Thanks, but I'm most interested in hearing where everyone's favorite borscht recipes come from, so I can get a feel for the regional variations. I'll try the Russian Palace recipe this week.
  16. Wow, that looks great. I'm rarely inspired to make a cheesecake (generally too dense for me), but that looks fantastic. Does anyone happen to have a link to the recipe?
  17. Mind-meld moment! That was the first place I thought of. For some reason, I was thinking it was "Sushi Bomb," but Google didn't turn up anything. The restaurant names in Chinese and other non-English languages don't bother me at all, just like I don't giggle when I hear a foreign word that sounds unflattering in English (he said, "Fuk!" giggle giggle). I work in a foreign language too often to get a kick out of that stuff. Poor English renderings of foreign language restaurant names are much worse, especially when it involves butchering the English language.
  18. Great thread. I've also been looking for a borscht recipe to try out. I would be very interested in finding out the regional origins of everybody's favorite borscht recipies, as I understand that there are some differences by country/region.
  19. Stupidest name ever for a restaurant: "Sushi Boy." Also, I found out that there is a "Nagano Sushi" in Kelowna. For those that know, Nagano Prefecture is in the middle of Japan. So this is the equivalent of "Prairie Seafood House." Now, there is a remote possibility that someone named Nagano owns the aforementioned restaurant, but I still wouldn't associate sushi with Nagano anything.
  20. Just to clarify, this means to add a little water each time the water comes to a roiling boil, after adding the noodels. Typically, you might have to do this 2-3 times before your noodles are ready (should be al dente with some bite). This is the way I've always been taught to boil soba noodles.
  21. Bacon is widely available in Japan and is not in any way an unusual ingredient. As she mentioned, price is the issue. To put things in perspective, although the price might be higher in Japan, so are the wages.
  22. Hopefully those feet will go elsewhere, considering that there as so many good alternative options for coffee in this city. If it sounds like I'm slamming Starbucks, I'm not. Starbucks was my introduction to "real" coffee, and I drank a ton of of it for several years. Even developed a hunch, coffee elbow, and burnt upper lip from walking around at all times with a mug/cup of Starbucks coffee in hand. (I must carry coffee while browsing CDs! I must carry coffee while leafing through a magazine at the newsstand!) Starbucks definitely educated consumers and contributed a lot to our present interest in quality coffee. However, the coffee is no longer to my taste and I'm appalled at some of the other crap they sell. The paraphanelia that never sells. The chocolate and candies. The highly sugared drinks (slurpees for snobs!). It's just a matter of time before they add a magazine rack, sell milk and cigs, and take a run at 7-11.
  23. Conceivably, Starbucks could take advantage of its volume and buying power (beans/milk) to undercut local coffee houses, or even sell certain drinks as a loss leader to capture market share and kill off local coffee houses. That would truly suck for consumers by reducing our choices, unless Starbucks happened to be producing a truly superior product (they don't). Starbucks would be smart to keep pushing itself as a premium brand (they're not) and stay above this fray for as long as possible. Eventually, though, consumers will become sophisticated enough that Starbucks will fade as a premium brand and will be perceived as the Mickey D of coffee that it is. For all I know, this might already be happening. I'm not entirely against lattes. They do make for a good breakfast/early meal substitute.
  24. According to this link, "high ratio cake flour" should get you in the range you are looking for. I haven't sought out this grade of flour, so I don't know if it's typically available or where it can be purchased.
  25. By the same token, "Life is too short for lattes." Lattes are a milk drink with some coffee in it. If I want to enjoy some coffee, I'll order coffee. I'm partly kidding, of course. I don't see a huge problem with this so-called "price war." It would be a much bigger problem if Starbucks were trying to undercut local coffee houses, not the reverse.
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