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Posts posted by KarenDW

  1. Homemade granola is lightweight and can travel well, packed in ziplock bags and into a shoebox or fed-ex pack. Best part about homemade is that the recipe can accommodate the no-coconut/gluten-free/"I don't like raisins"/no-nut requests :)

    We sent 5 lbs of frozen cabbage rolls across the country once. Packed with freezer packs and wrapped in newsprint paper and bubble-wrap. Overnight, of course.

  2. I'm intrigued... Are we discussing a kit which is stored in the car at all times, just in case? To be honest, I can't imagine not being able to pull something together in a host's kitchen, using what is there. It seems strange to me, upon being asked to "help out with this salad", to waltz out to my car, and come back with a rucksack of ingredients and tools. Clearly, if the host is satisfied with the ingredients in his/her own kitchen, who am I to say... your pepper/sage/french thyme is not fresh fresh enough; use mine?

    Now, on the other hand, if one is requested, ahead of time, to please cook at the site, then I heartily agree: pack some compact tools which are familiar, and few extra bar towels; maybe an apron.

    Maybe I'm spoilt. Other than in a working context (as a personal chef, I cook in others' homes frequently), I rarely feel the need to carry a "kit". The desire for better tools, yes. But rarely a "need". Things will be what they can be, in the circumstance in which they are created.

  3. I'd probably just have a couple of knives, flexible cutting boards, and a wine opener :)

    Liquid soap and a sponge to be "fancy"; the same soap could be used for fruit and veg.

    Foil - good suggestion. I might add a sheet or two of parchment.

    I wouldn't bother w/ any pans. My car isn't big enough. Besides, sometimes I am inspired by the lack of tools in someone's kitchen, and marvel at what we are actually able to make.

    My car is currently stocked with a flashlight, Swiss army knife, and wine opener.

  4. All my wife wants is information. Specifically, she wants to know which dishes she cannot eat(including soups in which mushrooms were used to make the stock)and then she knows which dishes are safe to order. All that requires is a well-informed staff.

    I heartily agree! One restaurant I worked in was very bad about documentation. Finding out ALL the ingredients in a dish usually required tracking down the Sous to inquire. PITA for Front of House people!

    But really... how hard is it to make a Manual of recipes? Jeez Louise. I'd like to know what is in the food, too.

  5. Chop finely and use as a coating for chicken breasts. Marinate paillards in a mix of orange, marmalade and soy or hoisin... coat, roast in hot oven :)

    Use in a veggie burger with hummus and brown rice.

    Add to pesto... with arugula?

  6. I might make one display cake, and a few sheet cakes for serving...

    but then, I'm usually the caterer, and trying to cut & serve 150 pcs of cake in, oh, 20 minutes.

    If you have sheet cakes for serving, then at least some of the desserts could be plated beforehand.

  7. When is the wedding, and now many guests?

    If you have some time to explore with your niece, you may be able to discern what particular aspects of *that* cake are most important to her. Is it the flowers? or the tiers? or, the particular way that the flowers drape/cascade? Or, does she like the "veil" effect of the flowers suspended away from the cake surface?

    Not to be glib, but how much "real" cake do you actually need to have?

  8. recipe looks like it would be ok to double. I might not quadruple. But, you could weigh out multiple batches of ingredients, then "dump and stir" as they say in TV world... and bake.

    Just build large layers out of sections of cake. Much easier than trying to bake a huge slab!

  9. We currently have several pots of herbs: chives, bay laurel, thyme x 3, rosemary x 2, mint(s), oregano(s); these will all stay out for the winter.

    I'm surprised you can keep them outdoors in Vancouver over the winter - are you going to cover them in some way so you keep harvesting them?

    Because we have a southeast exposure, we have good light for a major part of the day. Also, our building is concrete and glass construction, so a good heat moderator. Will likely move all the "bearing" containers closer to the apartment wall, for best heat, and better protection from the weather. I have an overhang on part of the balcony.

  10. Living the in the Pacific Northwest, in an apartment, with a southeast-facing balcony... it's pretty easy for me to maintain a small winter "garden". We are blessed to have a protected space with good airflow, and cluster the pots together to maintain good temperatures in the root mass.

    We currently have several pots of herbs: chives, bay laurel, thyme x 3, rosemary x 2, mint(s), oregano(s); these will all stay out for the winter. A potted meyer lemon is due to be moved indoors soon. The pot of shiso (both red and green) has self-seeded, so I expect will be happily producing again in the spring. The lettuces did not do well this season, as they bolted twice before I could harvest properly. DH has "recycled" the soil, so there may be surprise lettuces next year, all over! Tomatoes were very prolific, and I was set to move one of the pots indoors to ripen. Alas, DH decided to "clean up": picked all the green fruit and disposed of the vines while I was at work yesterday. There go my plans for vine-ripened toms in November!

    Last year I used some heavy plastic bags, and wire coat-hangers, to make "row" covers for the planter boxes. This extended the season somewhat, to nearly Christmas, at which time the covers were removed, dried, and stowed away. IIRC, the chard was happy through our mild winter, and was harvest-ready through to February.

    I also made use of those plastic boxes from purchased salad greens, as mini-greenhouses for starting new plants in February/March. The same boxes might also work as covers on small pots to "pre-warm" the soil before planting.

  11. sometimes, when I am planning to freeze sautes of protein & veg, I blanch and shock the veg, rather than cooking w/ the protein. Then, toss together before stowing.

    wrt cooling... metal pans/bowls work the best for water/ice bath cooling. If you're concerned about plastic bottles... what about using your SIG water bottle as an ice wand? Also, remember to transfer the cooked food OUT of the hot pan, to a cool bowl. For any soups which require the addition of frozen peas... stir in at the end, rather than cooking.

    Or, if you are using stock... have a concentrated stock prepared, using 1/2 the amount called for in the recipe. Then, chill the soup by adding ice cubes to make up the remaining liquid volume.

  12. It's also my understanding that a "degree" is comprised of 120 credits, with many of the credits having not much to do with the major--just for filler content or balance, --or, as one Prof put it: "They're vegetables, not particularily nice to eat, but good for you. Get 'em done in the first and second years".

    There might be a degree in Hotel management, but a degree in cooking? What would the "filler" courses be comprised of?

    English Lit, to provide context to one's menu pairings

    Chemistry 100, provides basis for baking

    Creative Writing, hello... menus?

    Math, because math is everywhere

    Business Courses

    Botany, Viticulture, Land Husbandry, to learn how the food we work with is grown


    Environmental Science, since as cooks and chefs we have more influence over consumers than we realize


  13. We have had some success using a food processor with slicing blade: the 11 or 12 cup ka works really well.

    As for the lemon tarts: can you contact your local food service distributor, or a local bakery, to order tart shells? Then you can concentrate on the other stuff.

  14. Sunday, October 3

    benefit for Richmond Sharing Farm and Terra Nova Schoolyard projects


    South end of Gilbert Road, Richmond; near the City of Richmond Nursery

    Apple tastings

    Apple sales (gala, spartan, winter banana, mitsu)

    BBQ lunch (by donation, suggested donation $5+)

    Crafts and games for kids

    Pre-orders for apple trees (spring availability)

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