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Everything posted by Beebs

  1. Yum! Beet greens! Interestingly, I think they taste a lot like one of my favourite Asian greens - Chinese red spinach / yin choy / xian cai . But with the advantage of being easier to clean than red spinach. Sauteed with plenty of rough-chopped garlic, splash of water, cover the pan to steam a bit. I like the thick stems too, but I cook those bits quite soft.
  2. Sometimes I'll put a pinch of sugar in wine vinaigrettes, especially if doesn't have much else in it. Takes out some of the edge.
  3. Beebs

    Potato Salad

    Oooh, this topic is making me crave potato salad! I have a giant bunch of dill to use up, so I guess I will be making a very dilly potato salad this weekend.
  4. Oh my...that beautiful, beautiful marrow! Looks like an amazing trip so far! I'm not at all familiar with Russian & Georgian cuisine, so this is quite fascinating.
  5. Welcome back - looking forward to more of your gorgeous photography!
  6. Choy sum tastes a lot like rapini, but a bit milder and without the bitterness. I cook it just like rapini, Italian-style. Rapini isn't hard to find here, but it does seem to be getting pricier over the last several years. I don't know if that's due to trendiness or general increase in food price. Choy sum you can get anywhere here, and it's relatively inexpensive, especially in the Asian groceries. It's definitely not trendy here!
  7. "Your cookbook shelf collapsed...."
  8. I think it's not a bad idea for Deep Roots to limit their award winners. It would be a shame for visitors to go all the way there just to find that they can't buy any. We could have bought plenty more bottles, but, alas, running of room in our car. I didn't much care for Ruby Blues because I gravitate towards dry/off-dry wines, and I found their selections too sweet for my liking. I tasted their red and white Stilettos, and the sparkling rose. Too bad we missed the Syrian Family fund raiser - I've been following along on that. Bruno was just lovely - I wan
  9. Been back a week, but didn't get around to reporting back. We had a great time in Naramata/Penticton! The hot early summer weather was a real treat. Went to Rock Oven the night we arrived, Thursday. Only 3 other tables while we were there. Sat out on the patio, ordered a bottle of wine, I had the roast chicken, DH had the roast pork. Food was lovely, and it was nice to just take our time with the wine. Ended up staying quite late, as we started chatting up with the other guests there. Next day was a work day and finished off in Kelowna. A group of us wen
  10. Here's a fun list: http://dailyhive.com/vancouver/101-things-to-eat-and-drink-in-vancouver You can also tool around in here: http://dailyhive.com/vancouver/category/food
  11. So many regional Chinese foods here! Shanghainese and Taiwanese come to mind. My (Taiwanese) in-laws, when they're in town, really like Corner 23 in the South Cambie area (4008 Cambie St). It's busy in there, lots of young people. They might be cash only, can't recall. Peaceful Restaurant is popular & busy and they have a few locations. Their website says Northern Chinese, but I think it's a mix of a few regions - Szechuan, Hunan, Northern.... They were featured on Diners, Drive-In, & Dives a few yrs ago. Lin's Chinese Cuisine on Broadway & Granville - N
  12. Thank you, Okanagancook, this is great - I'm saving your post to take with me! I'll definitely check out some of your suggestions. I'm going to try for Lake Breeze, probably Sunday before we head back to Vancouver. I think we'll skip Raudz for now, especially if they don't do resos. I don't want to drive all the way to Kelowna just to find we can't get in. Bad Tattoo & Cannery are on my list now. There may be a group dinner one of the nights with folks staying out in Kelowna, so perhaps I'll give Gasthaus a stab, since it's midway between Kelowna & Penticton.
  13. Resurrecting this ancient thread - there must be something new since 7 yrs ago! So what's new in the Penticton/Naramata/Kelowna area? I'm heading there this weekend, staying in the Naramata region again and I've got 3 dinners & maybe 1 lunch to think about. We're arriving in Naramata Thursday evening, so I'm thinking dinner at the Rock Oven at the Naramata Inn would be good to start. The last time we were there, it was still the Cobblestone Wine Bar and it was very, very good. Rock Oven reopened last summer, after the Inn was taken over by new operators. Has anyone tried t
  14. The raspberry cordial from Anne of Green Gables? (I've never made it, but if I had all your raspberries, that's the first thing I'd make!)
  15. Dcarch, they're so devilishly cute!!
  16. Do cranberries count? Also seaweed (although technically seawater plant....). Water chestnuts, which most of us have probably eaten before. I've never cooked a fresh water chestnut, even though I can get them easily enough. They're a real pain to peel, as a recall from watching my mom prep them. What are some good ways to feature fresh water chestnuts? Water caltrops - I've had them only once ever, as a child. They are freakish black double-horned nut thingies that look like bats. Mom boiled them. I remember they smelled pretty funky and were difficult to peel o
  17. Beebs

    Rice Pudding

    What?! No rice pudding love since 2013?? I don't make a lot of pudding-type desserts - I've only made rice pudding maybe 3 times ever. But I want to change that. I like rice pudding cold or lukewarm, slightly on the sweeter side, teensy dash of cinnamon, and less thick. Hubby likes Kozy Shack. I'd like to try making that black rice pudding with coconut milk, too, for something different. And also Indian rice pudding (kheer). Never made either before, so any tips, suggestions, would be great. Will browse through the rest of this topic later tonight.
  18. Perhaps try googling Mongolian beef? And to add to Lisa Shock's suggestion - black pepper steak or Chinese pepper steak?
  19. Beebs

    Shaoxing wine or Sake?

    Right. The province of BC has really dumb, antiquated liquor laws and the only cooking wine allowed for sale in the grocery stores here are the heavily salted ones. And the non-salted stuff from the liquor stores is not cheap either. Last night I ended up using half shaoxing and half sake (for Taiwanese braised pork sauce on rice - lu ruo fan). The sake didn't affect the dish as far as I could tell, but there are a bunch of other ingredients in there anyway. To the OP - what would you use shaoxing for?
  20. Beebs

    Shaoxing wine or Sake?

    Dry sherry or even cooking sherry is a much better substitute for shaoxing wine than sake. Or if you can find cooking shaoxing wine or plain Chinese cooking wine - these ones have salt added. If you only need a small amount - say, to marinate meat - you could probably get away with using sake in a pinch. But it definitely won't be the same. And I don't recommend using shaoxing in place of sake - it would change the flavour of your finished dish drastically. Coincidentally, I'm making a dish right now that needs shaoxing for marinating the meat and also in the sauce
  21. There's a Maggi banner in the fruteria photo! Is Maggi Sauce a popular condiment in Ecuadorian cuisine? How is it used? I have a love affair with Maggi Sauce on soft boiled eggs and fried eggs - they just don't taste quite right to me without it. I am always amazed by how ubiquitous Maggi is, though it doesn't seem as well-loved in North American cuisine. Terrific foodblog, by the way. Followed along in your previous foodblogs, and this one is proving just as enjoyable - thank you for bringing us along for the ride!
  22. Yup, you can find them up here in the Vancouver area. I've seen them at some of the organic Whole Foods-type places, and they're usually available at farmers' markets. Less so in regular big box supermarkets where kale, chard, gai lan, other Asian greens are more popular. I've also received them in a CSA box once. I made it into the Portuguese caldo verde soup - very delicious.
  23. I've not seen dried red or black currants (the berry) around here. However, currants (the grape) are absolutely crucial in a good Canadian butter tart!
  24. Oooh! I forgot it's Pi Day today! Incidentally, I made a shepherd's pie last night, but it's not round. I guess we will have leftover non-round shepherd's pie for dinner again tonight!
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