speedracer

Hi all, How does anyone know how to prepare a tomato cream sauce? I was briefly told to use either canned sauce or paste and then to combine w/ half and half cream. I tried this w/ pasta sauce, but the cream and sauce wouldn't mix. I am obviously doing something wrong. Am I using the wrong type of cream? i.e use whipping cream? If someone could help I would appreciate it very much.

Ho Tak Kee on Broadway at Main has the best won ton and noodles for only $3.75 cdn! Mui Garden on Main at King Edward has the best curried beef or chicken in Van. Give 'em a try!

... make Louisa's a double! Cheers, Speedy (that intro had me concerned!)

Thanks to all for your help and consideration. You must have some Canadian blood in you. Sorry, bad joke. But really, thanks for everything. I will be posting more questions on food and its selection/preparation, so you have been warned. Looking forward to more posts by Loufood at egullet and Bux at Worldtable. Please keep up the most excellent work. Cheers, Speedy My Weblog, sorta, kinda...

Hi all, Bux, a belated thanks for the welcome. My home, Vancouver is a very good food city; the varieties available here are quite something and new restaurants seem to be popping up all the time. I enjoyed Worldtable very much btw (France is one of my favourite countries to travel). Thanks for the introduction to lemon zest! Loufood. Another belated thanks for your reply. What can I say about your instructions except I have much to learn! A little bit too much, but I will try. I'm will try this lemon zest w/ asparagus. Usually I just stir fry w/ olive oil and then a dollop of honey mustard to coat and glaze the spears. Don't know if what I did is a faux pas, but hey I'm slowly learning. BTW, does anyone know of a way to determine where to snap off the bottoms of the spears? I just hate wasting any of it. Cheers, Speedy

Hi, Could you pls briefly explain how you prepared the asparagus w/ lemon zest? I've been preparing mine in a somewhat boring way. What is zest btw? Its been great reading your articles; I've just discovered the abundance of epicurial journalism on the web, this site and your stuff included and its been some stimulating reading. Cheers/thanks, Speedracer My Weblog sorta, kinda...