gourmande

They thought eating a Granny Smith raw was weird? Like Busboy said... you just hooked up with some odd Americans ← That's my breakfast every morning. ← And mine... but with cheese

If I had an extra $600 my first instinct would be to pay down bills ... But let's say, just for the sake of dreaming, that I HAD to spend it on a food related treat, I would spend it on a fantasy meal at a restaurant I couldn't normally afford. Of course this would mean having to travel, so.... hmm, cost of gas, or flight... oh well. It was fun dreaming

Well, to be fair, babies are fed all forms of cooked and puréed fruit AND vegetables, but that is not so much cultural as it is adaptive to the child's ability to eat. That said, one of the first fruits my daughter ate was mashed banana, UNcooked. That's just one way to preserve the harvest, and we do the same with vegetables. They thought eating a Granny Smith raw was weird? Like Busboy said... you just hooked up with some odd Americans Since my mother didn't bake, cooked fruit pies were rare at our house where dessert would most likely consist of raw fruit (grapes, pears, apples) and cheese. A cooked fruit dessert would have been cherry Jello We also ate a lot of fresh fruit for breakfast: halved grapefruit was big at our house, as were cereal with sliced banana or berries (in season), orange wedges (they went so well with tartines au chocolat ), a bowl of fresh berries with milk... Vegetables on the other hand were almost ALWAYS cooked, often severly overcooked, until the crudités trend of the 70s. All that to say... what I've seen/lived mostly in these parts is more raw fruit than cooked, and more cooked veg than raw

My next BWM recipe: Oxtail Braised in Red Wine. The pieces have been marinating 24 hours now, so they'll be ready to braise tomorrow. This time I'll attempt to photo-document à la Marlene Just a question, are oxtails expensive everywhere? The last time I bought oxtail was last Spring and I think the price was $2.49 per lb, pretty reasonable. However, this past Sunday I bought some (different butcher mind you) and one tail, about 3lbs worth, cost me slightly over $15. When I asked what the price per lb was (it wasn't posted) I was told $4.99. I find that rather steep. What does oxtail cost where you are?

Absolutely LOVE! All cuts all preparations. Lamb was never on the menu when I was growing up though, so I only discovered it in my twenties (30 some odd years ago) when my culinary interests were expanding. But I do remember that it was very difficult to find and very expensive, which it still is in many parts. I am happy to say that I introduced many people (family and friends) to lamb, and all who have tried it came out of the experience loving it and wondering why they had never tried it before. On the other hand, I also know TOO many people who have never eaten lamb yet insist they don't like it, and refuse to even give it a try When I had my in-laws over for Easter dinner two years ago, I had a beautifully grill roasted leg of lamb that remained virtually untouched. The only takers were my daughter, my husband and me... all the others (15 or so of them) refused to even try it. In retrospect, had I not also had ham and turkey, they might have been forced to try it Ah well... more lamb for us!

Our last three meals eaten out just happen to have been in beautiful BC... It was my first time there and I can't wait for a return visit! Friday night, our last night in BC, we enjoyed a fabulous dinner at the Aubergine Grille at the Westin Resort and Spa in Whistler, where the chef treated us to a complimentary amuse: a scallop ceviche shooter in shiso vinaigrette. It was a deliciously playful way to begin our seriously delicious 4 course dinner. Thursday we partook in a Taste of Yaletown at the Hamilton Street Grill. It was our only dinner in Vancouver, but it certainly was a memorable one. Clearly, our next trip out there will include more time in Vancouver... and a few more visits to HSG for the GBP Wednesday evening we relaxed by the fire at the Dubh Linn Gate Pub in Whistler, and tucked into hearty pub fare, where my Classic Irish Lamb Stew was slightly disappointing in that it consisted of more beef than lamb. Nonetheless, it was a lovely place to sit back, relax and take the chill off the damp rainy day. Did I say I can't wait to got back?

Back home and missing the West Coast already. My first dining experience in Vancouver (HSG Thursday Oct. 13) could not have been better. It was a blast meeting fellow eGulleters jayhay and plunk, as well as members from "the other site"... And Neil, man, hats off to you and your incredible team, including our tireless server, Luke (or is it Luc?) The dinner with wine pairings was spectacular from amuse to dessert. I'm glad there were only two options per course as it allowed Dale (mr. gourmande) and I to sample the entire menu. However, because we had agreed to each choose something different, he got the GBP and I got the apple tart Don't get me wrong, the tart was very good, but well... let's just say Neil expressed it best when upon seeing the dessert in front of me he quite simply asked, "What's that?" and when I agreed I should have chosen the GBP his only comment was, "No S**T!" I know, I know, and I've learned my lesson the hard way. By the way Neil, do you mail order? Thanks again to Neil and the HSG crew for a fabulous experience.

Very good, thanks. Is that the 52/80? I had that on my list as well. Not that we will make everything on my list, but this is what I had so far: - Rimrock Café - Araxi - Edgewater (Except now I find out it's closed) - Après - 52/80 - Quattro - Le Gros - Aubergine Grille - Dubh Linn Gate Pub

*BUMP* I take it that the recommendations in this thead are still the most up to date vis-à-vis Whistler eateries? We'll be there from Oct. 7 to Oct. 14. but not sure if we'll be spending every night in Whistler. I would certainly like to go into Vancouver at least once! Besides the list I've read here, my daughter suggests we go to the Rimrock Café. I was also considering the Edgewater but according to their website, it appears they're closed for renovations. Any other thoughts ?

ree-yet If you know how to pronounce the French word fillette (little girl), it's the same but starts with an r

Technically speaking, a crossroads, junction, intersection, town square... Figuratively speaking, the centre or hub of activity, ideas and the like.

I heard it pronounced that way for the first time last weekend, but with an r at the end! Yes, my B-I-L told us his daughter was taking a Somaliar course in TO ... I tried to correct their pronunciation, but to no avail... so, Somaliar it is!

Pope's nose!

Hey, a partner in recyclable wrap... I've been doing that for years, not just for foodie gifts either. In fact, most kitchen and dining linens make great wrappers, and can sometimes be part of the gift in themselves As for actual containers in the dollar store price range, besides the aforementioned bags, tins and boxes ... for candies : bonbon dishes, drinking glasses, bud vases; for baked goods: baskets, loaf pans or other bakeware for prepared mixes: decorative and utilitarian storage jars for themed food gifts : a wooden salad bowl filled with a selection of oils, vinegars, mustards and dried herbs; a loaf pan with a quick bread mix, recipe and spatula.... ... OK, I'm getting a bit OT, but hopefully you're getting inspiration from all this

What do you consider "premium"? I ask because in some restaurants it's no more than a Twinings (or similar) packet of Earl Grey, English Breakfast... not my idea of premium tea, and any more than $1.50 for that is robbery! If it were me... I would be thinking along the lines of very good quality loose tea, and a selection at different price points that would include different varieties and blends at different grades. As for pricing, I would keep one standard price for a good "house blend" at say $3-$4 a pot; a really good single leaf or blend (OP or better) that could change from time to time but would have to fit a $5-$6 a pot price point; finally a true premium quality (TGFOP) at $7-$8 per pot. And just in case someone asked, I'd have a stash of truly superb tea (say maybe a FTGFOP Darjeeling) that I would be willing to share at $10 a pot! These would be 4 cup pots filled 3/4 full with additional hot water offered to top up/dilute if needed. On the tray one would also find a strainer, milk jug, lemon and sugar cubes with tongs. Ok... well that's my little tea room dream, FWIW

2 3/4 qt would definitely be too small for an all purpose French oven, the size you got will be perfect. The oval works very well stove top to brown, but you will likely be placing it in the oven anyway for long stewing or braising, right? FWIW, I have an old electric stove/oven and my oval LC performs as well as my round ones on the stove top. Edited for typos

I get very reasonably priced 30/50 per pack cello-bags at the party stores (where they sell party favours etc. not the other kind of party store ) I also get great boxes and tins at the dollar store. I bought so many last year that I'm all set this this season for my Christmas cookie exchange, gift giving and then some!

You sure did, and my gosh, what a great price! My oval oven is 6 3/4 qt and my round ovens are 2 qt and 4 1/2 qt... I also have a couple of sauce pans and two skillets and I love them all Some of them are very, very old and will certainly outlive me!

I couldn't agree more! Absolutely not! I've used it almost everyday and will likely use it more as I become more familiar with it and learn to adapt recipes I used to work by hand, like cake and cookie doughs, quick breads and yeast breads, and eventually... successfully mashed potatoes!

Yup... did that too, as the booklet suggested I won't be making any machine-mashed potatoes again until I return from holidays. I did however try the mixer for pastry crust yesterday and it worked fine, but I find the processor faster and more efficient.

Today I made a creamy leek potato and onion soup - gosh I love that stuff! 1 small leek chopped, 1/2 onion chopped, 2 medium potatoes peeled and cubed, 1 bay leaf, some salt and pepper; the vegetables simmered in 4 cups of chicken stock for about 45 minutes. Removed the bay leaf and whizzed the soup with by stick blender until smooth, tasted (the seasoning was perfect as is), then swirled in a few tablespoons of heavy cream, a tablespoon of finely chopped fresh parsley and served immediately. So quick, easy and good!

creamy potato, leek and onion soup; salmon salad in split mini baguettes with baby carrots and cherry tomatoes on the side; green grapes and 2yr old raw milk cheddar for dessert... and a glass of ice tea

Last night's dinner was not picture worthy, probably not post worthy either as it was so simple, but what the heck, it was still very good grilled chicken legs rubbed wth my spice blend; roasted small red skinned potatoes tossed with olive oil, oregano and salt; mixed leaf, tomato and cucumber salad; and a pear and dried cherry galette for dessert.

That is such a fantastic idea! With just the two of us, I always end up with a ton of leftover meat. This would be a great way way to serve leftovers yet not have them look like leftovers The raviolis would also freeze quite well I imagine.

I don't think I mashed too long, but I have to say, it just wasn't looking right from the get go. Oh, and not only was the result very gooey, it was very lumpy too. I think I'll try once more with a different potato, as Shalmanese suggested, and if I get glue again, it's back to the food mill for mashed potatoes. Thanks for the feedback!