speedracer
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Posts posted by speedracer
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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!
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... make Louisa's a double!
Cheers,
Speedy
(that intro had me concerned!)
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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
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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
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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
how to make a tomato cream sauce?
in Cooking
Posted · Edited by speedracer (log)
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.