Beebs

You might try some of the Middle Eastern markets in North Van. I can't recall any names, but there are a few along Longsdale Ave. I remember a Persian store that had a good selection of kitchen ware on Longsdale, I think it was between 13th & 18th streets. Sorry for the vague answer!

Not having eaten a lot of beans growing up, I'm a bit of a bean-newbie. I've been buying beans in cans because I've either been too lazy or too time-pressed or whatever. I thought it might be tastier, healthier, and more economical to start cooking dried beans myself. Lots of great advice & tips in this thread - I've been reading it avidly. But a couple questions: -To "cover the beans with water", are we talking about scantly covering them? Or have the water come up an inch over the beans? Half an inch? -Will the water be completely absorbed by the beans? -Do I let them simmer on the stove with the lid on or off? -What's a nice, forgiving bean for bean-newbies to start with? -Has anyone tried cooking them in those automatic rice-cookers? I think I'll try the no-soak method that previous posters talked about. I guess that'll take about 60 to 90 minutes cooking time? Thanks, folks!

Dadeo's on Cambie has one, but I've no idea if its any good.

I try to buy things like nuts, oatmeal, rice, spices from bulk food bins. It's usually cheaper than pre-packaged ones and you can control exactly how much you need so there's less wastage. I also buy store-brand foods rather than name brands. Some store-brand products are as good as name brands (sometimes better!) and quite a bit more economical. I personally can't taste much of a difference between Safeway bran flakes and Kelloggs. Bring your own lunch to work as often as you can. Saves big bucks and usually healthier for you too!

The Vancouver Sun's been running a series on bitters for cocktails and lamenting the fact that only Angostura bitters are widely available in Vancouver. But has anyone found other bitters (Peychaud's, Regan, etc) anywhere in the Lower Mainland? Are the bars & lounges special-ordering them?

I've seen salt cod at some of the Greek grocery stores on West Broadway.

Well, it looks like Safeway's jacked up the price of their Liberte yogurt. It's $5.49/500mL (or thereabouts). The one of Broadway & Macdonald was also out of stock of most of their flavours too. The Safeway execs must be reading this eG thread and cashing in on its popularity!

Cheetos, the puffy kind, are fake cheese crack for me. Cheese flavoured Pringles are a very close second. I've been very good lately...haven't bought either in months.

When it concerns food, I only listen to the good reports and ignore the negative ones - sometimes ignorance is bliss. Excuse me while I go eat a dozen eggs...

Wow. That kinda hurts my eyes.

I. Cannot. Look. Away. I'm sure the show's largely scripted, but I love watching Ramsay scream at the "chefs" - it's just too funny!!

Anyone know where I can find root beer extract for making homemade root beer? I've heard Zatarain's is a good one. Thanks!

Ooh, this is fun! Ok, I'm going with garlic as my spice. In my kitchen, running out of garlic is considered a national emergency - simply can't do without! My favourite herb is rosemary. So versatile on chicken, meat, potatoes. I like to rub it between my hands with a bit of olive oil for a nice skin conditioner. Mmmm... roast chicken with garlic AND rosemary!!

Has anyone tried cooking pig ears in a slow-cooker? How long do you think they might need? Is 6 hours on high long enough?

I will never again...... lick a wooden spoon coated in hot boiling caramel in order to check if it tastes ready.

Oh hang on... whoops, this one has meat only, no pinenuts or onions.

I've got some hummus in the fridge that can use a bit of pepping-up - this sounds intriguing! I googled "hummus with meat" and got this recipe. Is this what you're looking for?

Chinese markets also carry wrappers for jiao-zi dumplings (the ones that are shaped like perogies). These tend to be thicker than wonton wrappers and have more "chew" to them. Not sure what exactly they're called, but they're round-shaped and white.

This weekend, I was in a small independent coffee shop/cafe/roastery that served a full list of lattes, iced capps, etc. - and sitting at the table next to me was a guy blatantly consuming a Starbuck's beverage......

Wow! That's one heck of a list! Thanks!!

Hi! We're heading to the Okanagan for Easter weekend, and hoping to check out some good restaurants. We'll be staying at the Naramata Heritage Inn for 3 nights. We'd like to do 2 fine-dining dinners, and one "bargain" dinner. Lunch/breakfast will probably be on-the-fly, depending on our plans for the day. I've had a peek at the recommendations upthread -- Fresco and Bouchon look promising. It's been years since I've been to the area, I'm sure lots has changed. Anyone have any suggestions on what we should eat, see or do? Thanks!

Grandma's Shanghainese steamed pork dumplings ("xia long bao") - as much as I can eat. Mom's braised pork belly with mustard greens and taro. A bowl of marrow from the beef shanks in mom's osso buco. Peking duck for dessert.

Oooh! Lemon, with the big chunky bits of lemon! I used to only get mine from IGA, but recently Safeway started carrying them too. I haven't seen Dulce de Leche - where can I find this one?

It isn't guanciale, but I found smoked pork jowl at the local IGA yesterday. Does anyone have tips on how to use smoked jowl? Can I just slice it up and eat it, or does it need further cooking?

You might also find them packed in vacuum-sealed foil or plastic, pre-sliced. It's also available without the chili. I, too, am squeamish about wet food in buckets at Chinese markets, so I always buy these in the packages.