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Everything posted by Beebs

  1. And we were. Exactly one week later. With another pho friend who confirmed the worthiness of the pho tai. And did I mention it has cilantro ← I scanned up - thread but didn't notice if your experience includes Au Petit Cafe. Is Kim Phung better? Admittedly the REAL reason I go to Au Petit is for the bhan mi, but the pho isn't bad either. ← A cousin told me a story about a funny incident at Au Petit Cafe. She and a friend went to have bahn mi there, only to be told by the owner that they'd run out for the day. It was still fairly early in the day, 11am or so, so they thought it wa
  2. I used to work in a tea shop and they taught us this decaf technique. Caffeine in tealeaves is released only within the first 45 - 60 seconds. So tea that is brewed for a longer time doesn't necessarily mean it has higher caffeine content - it's just stronger, darker. But this technique doesn't work well with low quality teas, flavoured/scented teas, or teabags because of the flavour loss. I've also heard that this is similar to some types of coffee decaffeination....?
  3. I love garbage disposals! I live in an apartment, and because we don't have a composting program, a disposal is a godsend. I use mine daily, so it doesn't usually have funky smells lingering. I clean it out by tossing in a few citrus peels once a week or so and grinding those up.
  4. Not to worry, if they deliver to Kits, you will see a review the next time the pie jones strikes ← You bet they deliver to Kits! That's where I've been for the last nine years. Ermm, there might be a Kits-area gathering for Minerva's sampling in the works here somewhere . . . . But I think there's an egullet disclaimer statement needed. ← Ack! All this talk of Minerva's pizza - I'm seriously craving one right now and I've just had one last week! Hmm...their phone number IS on speed dial on my cell.... "I would like a medium with green peppers, pepperoni, and anchovies, and a
  5. Minerva's is my standby too, and I've had it for as long as I can remember! Since we live in their neighbourhood, it's take-out for us. I think it's their pizza sauce - it has a special something-something that I haven't found in any other pizza.
  6. Came across this hilarious website... http://www.energyfiend.com/death-by-caffeine/ According to Death by Caffeine, it takes 28.95 cups of Starbucks Grande Coffee, or 276.96 cans of Coca Cola Classic, or 411.85 squares of baking chocolate to kill me off. How much caffeine can you take??? (Not sure if I've posted this in the proper forum...feel free to move it!)
  7. Chicken feet Duck feet Fish heads Jelly fish Not many non-Chinese folk I know can stomach these....
  8. Beebs

    Brussels Sprouts

    This sounds weird, but I like 'em steamed or boiled briefly so they're still bright green and crunchy, then just eating them as is. Ok, maybe with a little coarse salt.... They're tasty sauteed with sliced lap cheung (Chinese dried sausage).
  9. Here's another vote for homemade! I like how tiramisu isn't too fiddly or requires a lot of precision to make. I've been using Anna Olson's recipe. But for eating out, I'm partial to the tiramisu at Dario's La Piazza; they're located at the Italian Cultural Centre on Slocan.
  10. Thanks. So the other one you are referring to is a drink, and this one is more like a savory soup? Sounds similar to congee without the rice. Is there a name for it, so I can try ordering it sometime? Yet another reason to choose unadultered, unsweetened soy milk! (I keep some simple syrup around for when I want to drink it sweetened.) ← Yes, it is definately more soup-like than drink-like (you eat it with a spoon). You can usually find it in Shanghai & northern Chinese restaurants (this forum has a bunch of recommendations). It's normally just listed as "salty soy milk" or some such
  11. I never grew up with soy milk and probably didn't try it until I was in college. I still prefer the straight stuff (sweetened or unsweetened), so perhaps it's imprinted in my DNA. Is the hot soy sweetened or unsweetened? Never thought of drinking it this way. ← You can have it both ways. I prefer sweetened, since unsweetened is a bit bland. There's also the salty kind, which takes a little getting used to. You get hot unsweetened soy, add a bit of soy sauce, sesame oil, hot chili oil, and a good splash of vinegar. The vinegar curdles the soy and thickens it. Garnish with chopped scal
  12. The folks at Cassis Bistro just opened up a food-to-go joint at the Oakridge Center food court, Lunchbox Bistro. They've got several hot entrees (organic braised beef, free range butter chicken, a couple others) and 3 cold salads. Everything is available as either a bowl or a wrap, around $7-$9. I had the Moroccan Couscous Salad in a wrap, and for a joint in a fast food court, it was pretty good! Sure beats oily fries and limp sandwiches. They've been there for about a week. Nice to have something tasty and relatively healthy while Xmas shopping!
  13. Mainstream soy brands (So Nice, etc) are meant to be milk substitutes and have been doctored up to taste as close to milk as possible. The Chinese brands are meant to be taste like soy, and be drunk as is. Personally, I can't stand the mainstream stuff and love the beany flavour of real, Chinese soy. But then again, that's what I had as a kid! Hot soy and Chinese fried donuts are just about the best breakfast in the world - yum!
  14. I love how high-quality leaves can resteep! Bitterness in teas is from the tannins in the leaves. There's only a limited amount of tannins, so once they've been released in the first steep or a long steep, that's it. The leaves do not need to rest between steepings. Although they shouldn't be let to dry out before resteeping. Traditional gaiwan (and yixing teapot) sets come with a little decanter/pitcher thing(sorry I don't know what they're called!) plus the cups. You'd steep the tea for the proper number of minutes, then pour it into the decanter, then serve it in the cups. Otherwise
  15. Beebs

    Kitchen floor

    I don't know about Revitaliser, but the Swiffer is great for picking up smaller harder-to-see crumbs & dust (you can see all the crud on the cloth). And it's awesome for hair (I use it in the bathroom regularly too). Big huge crumbs don't really get picked up. The Swiffer Wet is less effective for picking up crumbs though.
  16. Beebs

    Kitchen floor

    The Swiffer is a godsend. I use the dry one to pick up crumbs, and the wet one for everything else. Sure beats lugging a mop & bucket!
  17. At Chen's, ask for the dim sum menu as these items aren't listed on their regular dinner menu. Such a pity that Cantonese dim sum isn't available at night....*sigh*
  18. All-you-can-eat sushi joints. Not exactly Tojo's, but if we're talking quantity over quality...... Tomokazu, Sui Sha Ya, and Shabusen come to mind.
  19. Where can you buy fresh durian in Vancouver? I need names, addresses, please. Where are they from? ← I've seen them at T&T supermarket (http://www.tnt-supermarket.com/), and I'm sure you can get them in Chinatown. A number of the Asian supermarkets in Richmond and Burnaby also carry durians. Frozen ones are almost always available, and fresh ones from time to time. Anyone know when durians in season? Or are they year round?
  20. I've only had durian once, and I didn't see it being opened. It certainly didn't taste as foul as it smelled. Anyways, I Googled how to open durians. Most searches say that if the durian is ripe, it will crack and one should be able to pull it apart along the seams with relative ease. I'm thinking protective gloves might be in order?? Question on frozen durians: Are these frozen in their ripened state? And if not, would they continue to ripen after they've been thawed? How does the taste of a frozen durian compare to fresh ones? Jamie Lee, you are inspiring me to get one of my own and ha
  21. You can also make it Moroccan style, with green tealeaves, sugar, and the fresh mint.
  22. A couple fingerfuls of honey. A couple fingerfuls of Nutella. A spoonful of powdered Ovaltine mix. A spoonful of apricot or blueberry jam.
  23. Beebs

    Hand care

    I don't cook professionally, but I can't stand rubber gloves so my hands are chapped year round. I find slathering on extra-virgin olive oil (or sweet almond oil, not bitter almond) is very soothing. Just the regular everyday EVOO is fine. 1-2 teaspoons is usually plenty. It takes a while to absorb, but you can put on cotton "beauty gloves", if you do the treatment before going to bed. Nice for the feet, too!
  24. Cheesecake chunks Pralines Chocolate chip cookies, crushed
  25. Beebs

    Tim Hortons

    I wouldn't say Timmy's is the best for coffee or doughnuts by any stretch, but there is something very comforting & warming about ordering double-double's and Timbits. The coffee tends to be inconsistent - when it's good, it's pretty good; when it's bad, it's...well, you get the picture. I'd rather have a Timmy's doughnut any day over a Krispy Kreme, though, specially if it's for breakfast. Toss up between Timmy's and Dunkin Donuts. My S.O. can't stay away from Timmy's - he's gotta have his daily fix of a double-double and honey cruller....
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