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Beebs

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    Vancouver, BC

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  1. Great Canadian Baking Show

    CBC aired a season of the Great British Baking Show in the weeks leading up to the Great Canadian Baking Show as well. I am rather enjoying the GCBS, it's a fun show to watch. I was pleasantly surprised they're doing quite a bit of traditional British baking, too. Hopefully it'll be renewed! (...and the only real butter tarts have raisins in them!)
  2. Munching with the Miao

    Catching up now - what an exciting trip! I'd like to know more about the oil tea and how it's made. Is there any actual tea in there, or just oil? Is the mouthfeel greasy at all?
  3. Christmas Cookies Redux

    Anyone have a good pfeffernusse recipe recommendation? I normally make molasses ginger cookies, but would like to change it up. I prefer a softer, cakier pfeffernusse.
  4. Baked Brie

    I made one a few weeks ago - pecans, dried fig, brown sugar. Doused in rum & set on fire - watch the eyebrows! For lazy baked brie, I like sundried tomato pesto, tapenade, or spicy pepper jelly. Also really like puff pastry-wrapped brie.
  5. I would like some spring rolls, please. Just send 'em on over. Thank you.
  6. That's too bad, @Anna N. It does look like it should be far more delicious than it actually is. I would really like to try @Mmmpomps method, but maybe with a sirloin roast?? @rotuts, beef up here in Canada (or at least Vancouver....) has gotten redonkulously $$$, even for blah cuts like eye and ground. DH & I are eating way less beef at home than we used to, maybe once a month at most for something nice like steak. I wonder how this method would hold up for a pork roast? I dislike grey, over cooked pork roast. Maybe an extra minute on the pressure??
  7. Stumbled upon this recipe for pressure cooker Christmas Pudding on the Hip Pressure Cooking website. Intrigued! I have never made a Christmas pudding in my life, although at glance this recipe looks simple enough. Has any tried to pressure cook a Christmas pudding? Also, how would ceramic bowls hold up under pressure? I don't relish the idea of picking bits of bowl out my pudding. Although I do have a stainless steel mixing bowl that should fit in the IP.
  8. Give in to the dark side...just get it. You know you want to.
  9. Whoaaa nice eye of round! How big was the roast? Hmmmm...this would be a good candidate for that reverse sear method. Putting this on my list!
  10. Uses for leftover cola?

    There's a great recipe hereabouts in the China cooking forum from former-poster hzrt8w for soy sauce chicken using Coca-cola as part of the braising liquid. Hmmm...having some trouble finding it, though. Can't recall if it was a separate post on its own or part of a different thread. Anyway, it's really delicious, although it's been awhile since I've made it. ETA: Nevermind! Found it!
  11. Thanksgiving cocktails

    We had hot mulled wine for (Canadian) Thanksgiving. Actually, only me & mom drank it. Polished off a litre bottle's worth. Heh.
  12. Lasagna Wars

    Me too! DH has been requesting lasagna - this will be my weekend project. I really like a spinach-ricotta layer, with a bit of nutmeg grated in. I think it lightens up an otherwise heavy lasagna. So I can eat more of it. And not to hijack this thread - I've never used no-boil noodles. How much more watery does the sauce have to be to cook the no-boil noodles? Any tips to using them or just chuck 'em in?
  13. Food requiring utensils served on slate. Sure, it looks pretty, but....the scrape of a knife & fork on slate...*shudder*.
  14. Lasagna Wars

    Thai/Vietnamese fish sauce. A couple generous splashes gives meat sauce some umami.
  15. Substitute for artichoke hearts

    Palm hearts? Bamboo shoots? These both come in cans or frozen.
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