capers
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Posts posted by capers
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Speaking of Naan that's the one thing I find lacking at Vij's. It is an obvious reheat of purchased Naan and never comes close.
Hmmm, that's strange. I took a cooking class at Vij. In the kitchen were trays filled with balls of fresh dough for Naan. We were shown the technique (it's tougher than it looks) and made our own.
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thanks all for the feedback.
before I attempt to make any myself, I figure it's a good idea to taste someone else's pickled sausage (yeah, I said it) to know what I'm getting into first.
You could also try Polonus Old Country Sausage at 4286 Fraser St. They are a polish deli and while I haven't noticed any pickled sausage, I can't say I've looked either. You could call 604-872-1521. At any rate their sausages are very good. :
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Does anyone know where I can buy fresh yeast? Van.BBY area..thanks
I only use fresh yeast and always pick mine up at La Grotta Del Formaggio at 1791 Commercial Drive. Their telephone number is 604 255 3911. You can give them a call first.
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I just realized I made a terrible mistake... the name of the place my parents like is called Illuminate. Incendio's is the chain of restaurants on Burrard and in Gastown. Oops! Sorry, folks.
Well sheesh, so did I.
Not only that but I had their card sitting right beside me. Illuminate is the restaurant I went to and it was good. -
I had lunch at Incendio's a couple of weeks ago and our meals were very good. Try the liver, it's delicious. The menu looks good, the place is very nicely done and I really liked the bathrooms (ladies, that is
) We are definitely going to try for dinner one of these days. -
Finally something interesting! I just went to the Sugar Art website and it seems like they only do custom high end stuff and an appointment is required. Does anyone know if it is possible to go in and buy a few treats?
Tony
You could call them and ask, then come back and let us all know if that's an option.
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When I make bread, and have extra loaves, I wrap in plastic wrap once it's cooled, then in a double layer of foil. When I want to eat it, I thaw overnight, set the oven to 400 degrees, remove the plastic wrap and cover with a damp tea towel. Then I wrap the whole thing in foil, place in the oven for 15 min., take it out and remove the foil and towel and stick it back on my baking stone for 10 - 15 min. When I take it out the crust is crispy and the bread tastes freshly baked.
The Bread Baker's Apprentice says that different breads have different storage requirements and they record the same moisture losses that you have found in your experiment of plastic/paper and cloth.
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Still here to encourage you Gerhard, It s like following the olimpic games , next try will be the one , and you know what even if isnt who cares are you in a hurry??
No You have all the time you want , its a learning process it takes time and patience,and one important thing , dont forget to have fun meanwhile , if there isnt fun there is no point on doing it .
Amen on the fun. I have always believed that, in matters where you have a choice, if you don't have fun doing it, stop doing it. That is why I retired early.
Bravo Gerhard! I think you're doing great and this process encourages many to try their hand at bread baking. I am soooo pulling for you to suceed. Remember, you didn't learn to walk the first time you stood up so keep trying.
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sigh...lots of flour on the couche, Use the same cloth each time and don't wash it - sterilise it by drying it out in a low oven. It builds up a sort of easy release layer. Some people use rice flour,
A slightly drier dough can help, but we did that,
You can get baguette pans made from silpat like material or even tin, and proof them in those. Grease them well, or you just get the cooked loaves stuck. They always leave an impression on the bottom of the loaf, so traditionalists disapprove.
The blade used to slash is called a lame (blade in french)
You are a great teacher. I'm so enjoying your coaching notes. Thanks.
Now, here's my thoughts. I think if I was working toward a good loaf and my first success, (believe me, I've been there, done that) as a precaution, I'd cut a piece of parchment to fit into the couche so the chances of sticking would be minimized. Plus it would make removing them much easier. Or is this not kosher? -
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Where is Quince??? Samasutra
Quince
604 731 4645
Mon-Sat 8:30am-6pm at
1780 West 3rd Avenue, Vancouver,
corner of 3rd Avenue and Burrard Street
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I've tried a few of the meals from Savory City and thought they were very good. You can get them in individual servings. I really enjoyed the French Country Chicken and the Belgian Beef & Beer Stew. I see they've changed their menu for spring. Well worth the cost. Hope you are better soon.
604) 875-8484 (604) 875-8404
3925 Fraser St. Vancouver V5V 4E5
You can check out their menu here:
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Just to collate what's been mentioned so far:
L'Aubgerge (Surrey)
That's more restaurants than I thought. There are some great choices in that list.
Chris, do you perhaps mean La Belle Auberge in Ladner?
Restaurant's annual closure notice.
La Belle Auberge Restaurant will be closed from January 1st 2006 until January 27th 2006 for our annual up-keeping and renovation. We apologize for any inconvenience this has caused.
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i heard of a monthly polish dinner put on somewhere just off of main and 15th (ish)
I think that you are refering to the Ukranian church dinners served on 10th and main (church is located accross the UIC building on 10th). They have something similiar in Richmond. Here is a list of Ukranian church dinners accross the lower mainland - perogies!
You may want to call ahead just to make sure the dates still all make sense. The dinners are good and have that nice unitarian church basement vibe. Definitely not a mono-culture and the Main st version is downright hip. You expect to see the guys from Arcade Fire sitting at the table next to you. Still - the draw are the perogies and they are pretty tasty. They are sold frozen for you to take home too.
Thank you so much for the link. How are the cabbage rolls? Even though I could make my own it just so much easier to buy them, especially if they are good.
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This is more a question of buying resource than a baking question.
I met a new person and want to win his heart through his stomach. His favorite dessert is cheesecake and pecan/raisin tarts.
I need to know where one can get the freshest pecans (or any nuts, basically.) I'd be willing to shell them if I have to.
Also, which brand of cream cheese is the best to use and where can I get them?
Raisins, what's the best and where to buy?
I plan to make a basic plain cheesecake so the quality ingredient can shine through and possibly offer a fresh fruit topping on the side.
I plan to make various tarts, some with bourbon, cranberries, dried blueberries, chocolate.
Thanks for your help.
Hi there, I like to go to famous foods for my baking ingredients. They have a good turnover and I've always found their products very fresh. As far as cream cheese goes, my preference is to use Gina Marie natural cream cheese (Famous Foods has it), it has no stabalizers or gums and I think the flavor is superior. I was reading in The Baker's Dozen cookbook and they note that the texture is sometimes drier with natural cream cheese than philadelphia cream cheese. However, I haven't had a problem with dryness. Be careful to not overbeat your filling and you should be fine.
As far as raisins go, I usually buy mine at the health food store, simply because it's closer. Hope this helps. Good luck with your guy!
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I was also asked for a naked picture of myself - apparently for security reasons.
What one has to go through for good bread in this city.
Well then, you're a lucky devil, no one wanted one of me
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Here is a picture of Chris' Grape Bread
It is more like a bread gallette than a loaf - full of tangy grapes and scented with rosemary. I have been enjoying it for breakfast. Good!
I was kindly given a sample of his little rustica breads - full of sweet raisins and touched with the right amout of whole fennel seeds and orange peel. Real autumnal flavors.
The market loaf continues to be a huge favorite. You can taste what slow fermentation can bring out in the loaf. Complex, sweet, chewy mmmmm. My only regret is that I did not try his breads until so late in the market season. Looking forward to Chris' christmas offerings.
Trout lake market is going to be nuts this weekend.
Did you happen to make it to Trout Lake this weekend? Chris was collecting email addresses from his customers. Apparently he bakes once a month and will email those on his list so we can purchase some. He is still going to be at Nat Bailey so if you get a chance check in with him about it. It really is wonderful bread and being able to buy it saves me from having to make my own.
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As mentioned in other threads, a number of local eGulleters are attending the "Serious Foodie" class at the Northwest Culinary Academy in Vancouver.
This thread will be a blog of sorts for the 8 week course. I know Mooshmouse has some pictures to post, and others can chime in to offer their comments. Even if you're not taking the class, ask questions and we'll do our best to answer. Hopefully this will serve as an insight for others considering taking the course.
Let's get cooking.
A.
I am really looking forward to hearing about your experiences. I took the serious foodie and a number of other courses at Dubrulle and enjoyed them, I learnt a great deal but more importantly, I gained confidence in what I was doing. I would have loved to have taken this and the french cuisine course but the timing wasn't right for me, so I will live vicariously through your blog and pictures.
carol
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Question: what exactly is this melon? It has an intense melon smell, firm silky white flesh and tastes of apple and honeydew. The woman I bought it from said it was a "tiger melon" but this is the first time I've seen one.
This is a Tigger Melon (note the spelling), I bought a couple a few weeks ago, they are incredibly beautiful and I thought it tasted like a cantelope.
This is what I found when I was searching for information: They are a heirloom variety. "The most amazing melon, the fruits are vibrant yellow with brilliant fire-red, zigzag stripes, (a few fruit may be solid yellow), simply beautiful! Highly fragrant, with a rich, sweet intoxicating aroma that will fill a room. The white flesh gets sweeter in dry climates. Small in size the fruits weigh up to 1 lb. - perfect for a single serving. The vigorous plants yield heavily, even in dry conditions. This heirloom came from an Armenian market located in a mountain valley."
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"I have a recipe that works well if you are interested, however, its not so much the recipe as technique."
Well, I'm interested.
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Does anyone know of any Farmer's Markets operating on Sundays within Vancouver, Burnaby, Richmond or North/West Vancouver area?
Here's a link to check out, they have the day of the week listed
http://www.bcfarmersmarket.org/directory/index.htm
As far as I know Coquitlam, White Rock, Ambleside and Richmond have markets on Sunday and the Nat Bailey Market on Wednesday. At any rate check out the links.
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Strange as it may seem I too had this very same problem this week. This suggestion will be too late for you tonight, but I made a Karen Barnaby recipe for Dungeness Crab and Corn Fritters. They were pretty good and used up my leftovers.
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I have seen it in some health food stores and I'm pretty sure I've seen it at Famous Foods on Kingsway. Give them a call first to check. Good luck.
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My staff and I are from Punjab but my wife and I had made the decision not to do any regional cooking. It is our style of cooking and my restaurant is like my home that is why we serve you chai while you are waiting because in indian homes one always offers Chai. If the chai was watery because that is the kind of chai was prepared in my house in bombay. There are atleast thousands of ways of making Chai. "Warm shmoozy host with watery chai" is not a Shtick but a genuine gesture of trying to let the people's wait more comfortable and by serving snacks while they are waiting. One waits for a doctor or a lawyer (in general) in an office with 6 months old magazines but waiting for a table with friendly service is considered a "SHTICK"
This is my art and I am very proud of it.
Vikram Vij
I am having trouble with some of these comments. Vikram stated, "I have never said that mine is punjabi home cooking." and as far as I know he has made a point of saying this, regardless of his father's efforts in the beginning to go more mainstream. I applaud you for sticking to your guns. My experiences at Vij have been excellent and I think Vikram is both warm and welcoming and a truly gracious host. The food in my not so humble opinion is delicious. By the way how's the cookbook coming along?
Piroshky in Vancouver?
in Western Canada: Cooking & Baking
Posted
"peh-duh-hay-uh" are ukrainian peirogys.