Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by orangewasabi

  1. wow, great pics! lucky husband Gaeng kiew wan gai >> what are those green berries on a stem?
  2. We get the/some Murray River salt here in Toronto. I'll definately go for the Marlborough. One salt I have her from Australian is called Horizon -- it's from the region around Pyramid Hill in North Victoria. It's a flake salt too, a bit sharper than Maldon. There are most certainly flavour differences with salts from different areas, as mentioned, because of the minerals from the area. Unless you're really into it, the differences might not be so big a deal, but I really love salt and love the different nuances.
  3. A friend has offered to bring me any salts I may request from Australia & NZ. The only caveat is I have to specific which ones, not just leave it up to her. So, any must have recommendations? I'm not particularly interested in flavoured salts, but more, salts from local sources which would be unavailable outside the region. One of the best salts I've had was on a Air New Zealand flight -- the business class meals all came with a little glass dish with a rubber lid -- containing first layer salt crystals. Really lovely
  4. add minties to your list. but seriously, maybe not the largest container available. My grandparents bring over cans of vegemite -- they're the huge. I dunno exactly how much the cans hold . . . they are the size used for commercial canned fruit etc. It's a lot.
  5. We have had great success with the Calphalon school at King/Spadina My husband is more into cooking and he has done the knife skills, new orleans, and sauces courses. I did the new orleans and sauces courses with him and after about 2 hours, I degenerated to just sitting and drinking wine. The courses are really really terrific if you are into cooking. A bit intense if you have a short attention span though. My friends have done the demo courses at Calphalon and enjoyed them greatly too.
  6. wow! That frissee salad is calling my name.
  7. THANK YOU! THANK YOU! Really, I do so appreciate it you finding out -- and your advice. Did you have good oysters while you were there? I am going to have to find the best Bay leaves my city has on offer. I'm sure that's part of the magic.
  8. thanks Felice, boy do I feel like a rube.
  9. So, we're getting in our cc statements from our trip to Paris. we tried to work with the service compris concept, though it's hard for us, as the tip is one way we show our delight in a restaurant. The Taillevent bill has us particularly concerned. We added additional tip to the bill then totalled it though there were no preset lines to do so. They didn't take it (or only the originally billed amount showed up on our statement). Did we offend? is it not done? we started leaving cash under our plates toward the end. we had such a delightful server at one of our last meals and didn't know how else to let him know the difference he'd made.
  10. sadly, it often is. though, I confess to true surprise when the lunch menu I received at Le Cinq had no prices on it. It took a bit for the penny to drop, and eventually I leaned over to my husband and whispered "does your menu have prices on it?". He looked at me like I had two heads. I guess the app that I was blithely chattering on about was a mere E120 :-0!
  11. Bien sur, monsieur-- zat is what zee potted plant in zee corner is for, non? That cracks me up-- I've had French people go to the can at my house, for sure. I think somebody was maybe having a little joke at your expense... ← I don't recall the title -- and I believe it's been roundly trashed elsewhere on eG-- but it was actually from a book by a woman who makes her living acculturating American executives to life in France. ← that was Polly Platt in French or Foe. She did indeed say it was poor manners to request use of the WC at a private home, going as far as to say her husband (and other men) typically a relieved themselves on the road just prior to pulling into the friend's area/driveway.
  12. What's the criteria for 'best'? should a croissant be crisp or soft? large or small? (I confess to being a bit disappointed at the croissants at Poilane, and thought it was just me being a rube) Pierre Herme's WERE really good, but I didn't know enough to know they were 'the best'. Laudree's were just as good, imho, where were they on the list?
  13. that was totally fun to read. and maybe even encouraging enough to try. it cracks me up though, when you all are so chilled out about cooking. you're so intuitive about cooking and have all this interesting stuff in your fridge cooking to taste though IS a principle that makes sense though, since I've good practice at eating :-) thanks,
  14. the navel oranges I got a week ago at that Monoprix off St Germain are the best oranges I have ever had! I miss Paris :-(
  15. I'm going to check out the cookbook. The soup turned out quite nicely so if there are other equally easy and tasty recipes in that cookbook, it might be worth trying for me. and I'll be wild next time and leave the lid off :-)
  16. thanks for the encouragment and the tips. had to laugh though at your < Pay attention to what you're doing, > I think that's the hardest thing about cooking. I had to restart this soup because I got distracted at the first stage and let my onions go brown. Don't know if that'd be a deal breaker or not, but it wasn't too long of a redo, so I did it.
  17. orangewasabi


    hmmm, then I'm outta sources. We don't really have a beignet source in Toronto, do we?
  18. orangewasabi


    does it absolutely have to be donuts? can it be baked goods that go well with coffee? what-a-bagel! (I go to the one at Yonge & Wellesley) makes a really terrific cinnamon roll; it's got a bit more butter in the breaded bit so it's not so heavily bready as a Cinnabon. More like a 1/3 croissant, 2/3 cinnamon bun. With a supergenerous layering of cinnamonny crumble that pools nicely in a pocket at the bottom The rugeluch, croissants and pastries are very nice too. all baked fresh every day
  19. Thanks folks! I actually had to prop the lid to maintain a simmer (after madly googling to find out what a simmer really was and finding out there were to be NO steam bubbles breaking, liquid barely moving) gah! this cooking stuff is technical
  20. Am I simmering with the lid on or off? Does it matter? (newbie cook here, working her way thru the old Soup thread)
  21. I'll go check with the chef when I have a chance. I may come up with the "secret". ← Bless you!
  22. orangewasabi

    Dried Shitakes

    [What would you do with these? ←
  23. oh, did you have oysters? which ones? the special oysters of the day "Les Perles" were sooo good.
  24. that is some HANDSOME chicken! my mouth is seriously watering.
  25. if you choose Montreal . . . do try Toque! I have had some brilliant meals there. http://www.restaurant-toque.com/fr/ if I may be cheeky, you'll get more nooky in QC, it's much more quaint and romantic. But for a foodie, Montreal would be better.
  • Create New...