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Posts posted by orangewasabi

  1. 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.

  2. 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

  3. Aha — Great news today. It turns out my wife's coworker will be spending her honeymoon in Australia, so I have a now have a one-time source for Vegemite! I better slip her some cash and have her bring back the largest container available. Any other Australian delights she should bring back (ooooh... I like Violet Crumble)?

    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.

  4. 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.

  5. Hello, I'm back with news straight from the horse's mouth. The horse being in this case a waiter from Le Bar à Huîtres Saint-Germain.

    He very kindly told me it was just plain white rice cooked with bay leaf and thyme. He added that if you want it to be even tastier, you should add a bit of saffron.

    Voilà! Now if you want my advice as a chef, I always cook rice with a bay leaf (absorption method, i.e. put rice in saucepan, add water up to twice the height of the rice layer, or a bit less if your lid is tight-fitting. Sometimes I add butter, sometimes not. Sometimes I use half a stock cube but the bay really makes it superflous since it gives the rice a touch of umami taste that it doesn't have naturally. Bay is there basically for the umami. The only extra ingredient in the Bar à Huîtres recipe seems to be the thyme, which will add a herby, aromatic taste.


    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.

  6. 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.

  7. sigh... is chivalry truly dead?

    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!

  8. While we're on the subject of French etiquette, I have heard that one does not use the WC at a dinner party in another's home, regardless of how much wine one has poured (or, for les dammes, had poured for them).  True?

    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.

  9. 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?

  10. Hi-- I'm back again.  I'll forge on, of course assuming that you're interested in how I made my soup.  . . .

    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 :-)


  11. Hi orangewasabi,

    I made this recipe with the lid off, and it turned out beautifully. I wouldn't worry too much either way, as long as you're happy with the result! I sure love that cookbook.

    _Jesse Williamson ;-};

    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 :-)

  12. 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.

  13. it needs to be donuts specifically.  Timbits, those big fat crullers, muffins, etc. need not apply.

    hmmm, then I'm outta sources.

    We don't really have a beignet source in Toronto, do we?

  14. 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

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