Beebs
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Posts posted by Beebs
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Cheese omelette.
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My vacuum sealer: Get a straw, a ziploc and insert the straw, sealing the whole top except where the straw is poked through. Suck the air out and move your fingers fast.
Me too!! Although last time I did this with a bag of fresh baked cookies, I ended up nearly choking on a couple crumbs that went up the straw....
I use chopsticks to stir and strain cocktails. I don't have barspoons or strainers.
I also use my finger or a handy pen to stir milk into my coffee.
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Lately I've been partial to anchovies in my vinaigrette, particularly for sturdier greens like romaine or endive, broccoli, green beans. Either a Caesar-type vinaigrette (everything in a Caesar dressing, except egg/mayo) or with minced shallot and/or capers.
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Got a big bag of sour plum hard candies in my office drawer. It's a sour-salty dried plum in the middle of a hard candy (maltose, I think). The candy is about the size of a large cherry. It takes a while to get to the plum in the middle, but it's got an interesting sweet-sour-salty flavour and it's fun to work the plum around in your mouth and nibble out the plummy bits (taking care not to crack a tooth on the pit).
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Liberte Mediterranee, dulce de leche and lemon flavours. Gotta love 8% milk fat.
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Usually the stuff at my office is utter crap. But one time another company on our floor had too much homemade lemon chiffon birthday cake and shared it with us. Another time our vendor sent over a flat of fancy cupcakes from the local cupcakery. Those treats were excellent.
I wish we had tasty treats on a more regular basis, but unfortunately the people here love the commercial boxed cookies and chocolates garbage.
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De-husking that brown skin on hazelnuts. Toasting & rubbing in a towel does NOT do it well at all!
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Tea is a way of life for most people in most parts of the world for thousands and thousands of years. Isn't it the most widely drunk beverage in the world, next to water (no citations - can't recall where I read this)? Those who already incorporate tea into their everyday lives will continue to do so, and it's not a trend for them. Those who see it as the current cool thing will jump on the bandwagon, embrace the "way of life"/harmony/relaxation idea of it for a short time, then move on to the next fashionable thing. Buying into a tea lifestyle seems pretty pretentious to me.
I don't know if I would say tea is a "way of life" for me or not. I drink tea everyday, and have since I was a small kid. It's a coffee-soda-juice alternative, jolt of caffeine in the morning, post-meal digestive - there's lots of reasons for drinking it. It's part of my daily life. But it doesn't mean I'm buying into the harmony/balance thing whenever I take a sip of my Ti Kuan Yin oolong.
On the other hand, I do like that tea is getting more attention, trend or not.
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Baking. The precise measuring of ingredients, sifting the flour, folding batter, chopping nuts...it takes so much focus, everything else gets blocked out. Total zen.
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Ethnically Chinese, but a Canuck all the way. Incidentally, Chinese cooking is what I least do at home. It's an inferiority complex - I can't make any of my Chinese food taste as good as my mom's.
Favourite ethnic for dining out: Japanese, Spanish
Favourite for cooking at home: Italian/Mediterranean
Most interested in more in-depth exploring: Quebecois and Middle Eastern for at home; anything African for dining out.
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I've been trying to use 'Mei Gan Cai' (a type of dried mustard) lately in 'Gan Bian Dou Jiao' (fried string beans) without much success. I've tried everything but the food processor to get this stuff soft enough to eat. Anyone have any pointers? Maybe I just need a different brand.
This is the Wikipedia link for 'Mei Gan Cai'.
http://en.wikipedia.org/wiki/Meigan_cai
I use this for red cooked pork. Soak it in warm water till softened, about 30 - 40 mins. Give it a good rinse, it might contain a bit of sand. Cut off any hard stalky bits (I forgot to do this once - it made for very interesting eating). Chop up and throw in braised or stewed dishes.
I think mei gan cai is a type of mustard. I've never had it in the fried green bean dish, it's usually zha cai (pickeled mustard?) that's used, as Will mentions.
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I found a large Cuisineart pot with copper bottom in our garbage room at the time the handle from my old pot fell off. It had only been gently-used. It's my pasta-boiling, dumpling-cooking pot.
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Anything with the phrase "World-Famous". I have never heard of your world-famous restaurant/cafe/bakery, and I certainly have never heard of your world-famous soup/burger/cookie/whatever.
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Why a red drink? When I think anti-Valentine, something Halloween-y comes to mind. Something revolting-looking, perhaps a riff on a Halloween drink? Red, pink, & white just scream Valentines Day to me.
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Here's another for that glass of cold milk, especially whole milk. Makes my mouth all phlegmy. Ick.
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Anyone "process" their meat?
Since my knife skills for taking apart a whole chicken leave much to be desired, I "massacre" them. "Hacking up" is what I do for all other meats.
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I use "plate", but only to my DH and in the context of "Honey, can you plate the broccoli?", as opposed to "Honey, can you take the broccoli out of the pan, grab a plate, and dump the broccoli on it?"
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Korean canned silk worms. Someone brought it to a potluck for an experiment (joke?). It was vile, vile, vile.
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Cubes of turkey or chicken breast.
Meatballs.
Tortellini, gnocchi.
Brussels sprouts.
Cocktail weiners.
Mmmmm...your hard cider fondue sounds really tasty!
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Sounds odd - but leftover soup (the brothy kind) or chicken broth cooked in my hot oatmeal. I don't usually care for sweet things for breakfast, so a hot savoury oatmeal really hits the spot.
If there's no leftover soup handy, I'll cook it with whatever softening bananas on hand, pecans or walnuts, and maple syrup. Tastes like banana bread.
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I sometimes eat shrimp tails, but only if they've been deep-fried to a crisp - not grilled, not baked. I'll suck on the heads but never eat them, I'm paranoid about choking on that hard pointy bit at the top.
My DH will eat the shrimp shells & tails, and sometimes even prawn shells too. I don't know how he manages to choke down & digest prawn shells.....
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They've been open several months already, but Via Veneto on West Broadway (at Ash) is excellent. Owner used to run Amarcord in Yaletown, which is now closed.
I was there for a weekday lunch, and we had the mixed seafood appetizer (my favourite), mussels, caesar salad, mixed greens, and spaghetti alla puttenesca. Everything was delicious, reasonably priced, excellent service. Menu's been updated from Amarcord with some of the old main-stays, but the food has been greatly improved and is now better than Amarcord was. Haven't been for dinner yet, but will be trying it out soon.
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Maggi Seasoning. I'm not sure why I consider it so much more ghetto than normal soy sauce, but I love the stuff.
Yes!! Another Maggi-lover! I can't eat boiled or fried eggs without Maggi, it's so good. Such a cheerful-looking bottle too.
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I hate washing & drying lettuce and herbs. They never get as dry as I like. I also hate sorting through the containers of mixed salad greens and picking out the icky wilted brown bits.
When The Grocery Mischarges You
in Kitchen Consumer
Posted · Edited by Beebs (log)
The Canadian Competition Bureau has in place a Scanner Price Accuracy Voluntary Code. It says that if the scanned price of a non-price ticketed item (ie, price label stuck on the shelf, or otherwise displayed, rather than on the product itself) is higher than the shelf price or any other displayed price, the customer is entitled to receive the item free, up to a $10 maximum. Retailers participating in this may have a label posted at the checkout counter or by the store entrance.
This is voluntary, of course, and I think only some large chain retailers are participating in it. However, not all cashiers may be thoroughly familiar with the code and small retailers likely aren't participating in it. Actually, about a yr ago in Vancouver there was some fuss about it with a large retailer which caused them to review the code with all their cashiers and managers.
ETA: Ha! What they said ^^!