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Beebs

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Posts posted by Beebs

    Wedding Registry

    in Kitchen Consumer

    Posted

    I wish we had a Sur la Table or Crate & Barrel here in Vancouver!

    We're getting married next year, and we'll be registering at Williams-Sonoma for our upper-range, and The Bay/Home Outfitters for mid & lower-range stuff.

    Cooking Dried Beans

    in Cooking

    Posted

    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! :smile:

    What wouldn't you do to save a buck?

    in Food Traditions & Culture

    Posted

    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!

    Vancouver/Western Canada Ingredient Sources Topic

    in Western Canada: Cooking & Baking

    Posted

    Hey guys,

    I've been looking for it for awhile, but..

    Does anyone know where to find any Salt Cod? 

    I picked up 'The New Spanish Table' and everything and it's dog has salt cod + a few old favorites where I used to live and could find salt cod readily.

    Any ideas?

    Also.. cheap brisket?  I found some the other day for $8.99/lb, which is criminal for brisket.  Corned beef experiment going on hold for awhile I guess.

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

    Liberty Yogurt

    in Western Canada: Cooking & Baking

    Posted

    as its quite a bit more expensive than other types( well worth it though) cheapest place i've found is safeway $3.49/ 500 ml, a $ cheaper than anywhere else iv'e seen it, hads anyone seen it for cheaper?

    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! :raz:

    Your Favorite Spice and Herb

    in Food Traditions & Culture

    Posted

    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!!

    Wonton Wrappers for Ravioli?

    in Cooking

    Posted

    In the chinese market I go to regularly they sell two kinds of wonton wrappers, the called Shanghai style contains egg and is much more like pasta than the other kind whose name escapes me at the moment.  The Shanghai style ones are also yellower so they are hard to miss.

    The packs are frozen and are about $1 for 80 sheets.  I put the pack in the fridge for a couple of days to defrost and then sort them into portions of 15 wrappers or so and refreeze them wrapped in plastic and also in a zip bag.  The smaller packs defrost in 15 minutes. Great for raviolis from leftovers on a tuesday night.

    I would agree that making your own pasta is better and result in a more pasta-like taste but the convenience of pre-made wrappers is hard to beat.

    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.

    Patrons with lattes

    in Restaurant Life

    Posted

    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...... :blink:

    Best of the Okanagan

    in Western Canada: Dining

    Posted

    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!

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