Beebs

Safeway has Foothills Creamery Moon Mist ice cream now, which I understand is a Nova Scotia...specialty. Bubblegum, grape, banana, cherry flavour. I've not had it yet, but am equal parts horrified and intrigued. Is it good? Or does it taste as bizarre as it looks?? I've had the Breyers Nanaimo Bar ice cream. It was ok. Pleasant, a bit overly sweet for ice cream, nothing exciting. Part of the appeal of Nanaimo bars is the distinct textures of the three layers when you bite into it, which is missing when it's all mixed up in an ice cream.

Les Amis du Fromage is probably your best bet. There is also that dairy place in the Granville Island Public Market - I think it's called The Milkman?? You may find something at Meinhardt's, a gourmet food store.

Cooked rice & cooled rice. Extra firm tofu, crumbled. There is some extra water content in tofu, though.

I much prefer the flat cabbages to the standard round green ones. Leaves are crisper and sweeter, without the slight starchiness that green cabbages sometime have. Though I don't like it as much for longer braises and soups - they tend to get a bit more mushy with long cooking.

Does napa cabbage count? Leaves from a young napa dipped in ssamjang is a nice snack. I'd say we buy about 1 head of either green, napa, or Taiwanese cabbage once every 1.5 weeks or so. Less frequently red and savoy cabbages. Most heads weighing over 1 lb. A lot of cabbage, indeed!

I've been making Japanese izakaya style salt cabbage lately and oh wow is this ever fast, easy and delicious. I used this recipe https://sudachirecipes.com/izakaya-salted-cabbage/ as a starting point, but I've needed to adjust the seasonings a bit. It calls for just the plain green cabbage, but I've had a lot of Taiwanese (flat) cabbage on hand recently, so been using that.

Shaobing with a fried cruller tucked in and hot soy milk is hands down my favourite breakfast in the world. 🥰 What fat did you use for your roux?

Pineapple fried rice?

It's been ages since I've made yakiudon/yakisoba - time to change that! That recipe has A LOT of toasted sesame oil. And I'd use worcestershire sauce instead of rice vinegar & brown sugar. I have 5 types of soy sauce in my pantry right now. Kimlan brand dark & light/regular, Kimlan soy paste, Kikkoman regular, and LKK seasoned sweet soy. I use Kimlan because that's what my Chinese mom said to use - she's usually right.

I've tried that IKEA At Home meatball recipe. While it's a tasty enough meatball, I wouldn't say it tastes like the actual IKEA meatball. The texture is a lot different - IKEA meatballs are way more homogenous. It was a fun little project though!

Lobster roll. Marshmallow fluff. American Thanksgiving dinner! I've tried most of the individual components that make up "traditional" American Thanksgiving (except sweet potato pie, oyster dressing, and cornbread dressing not from a box), just not all of them together at an actual American Thanksgiving Day dinner. From what I've been told, Canadian Thanksgiving doesn't even compare, it's vastly inferior to the American version. This is on my bucket list!

Mine's a red cap, too. Oddly, it's a bottle that I got from a German imports store in Vancouver that I've been refilling from a large bottle also with a red cap. My small bottle has a German label, no English. Maggi's great in fried rice, use instead of soy sauce, especially if it's minimalist fried rice.

I've started using MSG a couple years ago. I feel like it cuts down on me adding extra salt and soy sauce for a dish that's missing something. Only using a couple pinches, a little goes a long way. It tastes a bit metallic when I accidentally add too much. It's a game-changer for stir fried greens! And fried rice. Showing some love for chicken powder. I've got both Knorr and Lee Kum Kee chicken powders in my pantry. And Maggi Sauce - "liquid MSG" - I've been using this all my life. Can't eat boiled or fried eggs without it.

It's been several years since I was in Singapore, but I loved it there and plan on returning in the near future! Here's one for flatbreads: Roti prata vs. Roti canai vs. Paratha vs. Roti. My understanding is that roti prata/canai are Singaporean/Malay names for this type of buttery, layered, griddled flatbreads with origins in India/South Asia. Indian paratha is also layered. Indian roti is not layered and less rich than paratha. (I might be wrong, so feel free to correct.) Then there's murtabak, which has a filling inside.... I ate mostly roti prata/canai while there. So delicious, dipped in curry gravy!

Their tasting menu was fantastic! I'm not vegetarian, but very impressed with how creative they were with non-meat ingredients. The area where Acorn is (Mount Pleasant) is very vibrant and has tons of interesting eating/drinking options, boutiques and specialty stores.