Thanks luckyfatima! I never thought of sprinkling water into the pot... I normally would have added oil. I agree it's going to be hard to find the exact recipe that the restaurant served, but at least now I'm on the right track with the right type of korma. :) I'll definitely keep my eye on the onions. I didnt realize how important they were.

LOL... I really appreciate the details! Your info was very helpful! Now that I know it's marchwangan korma, it will make it easier to decide on a recipe and to explain to guests why my korma is red (hopefully) :)

I think you should still write the encyclopedia of Indian Food... I know I'd buy it! :)

Thanks chefj... I'll definitely keep my eye on the onions next time!

ninrn, I think you have a masters degree in kormas lol :) Thanks for all that info. I'm going to look for the kashmiri powder, and I'll take your advice and add the coriander and cardamom the next time I make it, if it's called for in the recipe. I wonder why my korma didn't turn out like the one in the photo that was with the recipe? Wrong photo perhaps? Thanks again!

kashmiri... thanks! There's a lot of indian grocery stores around, so hopefully I can find it. I know what you mean about the korma. Any other restaurant I've been to has had it more the typical curry colour. I was thinking for a while that the place I went to just named the dish incorrectly lol

oops, forgot to attach the photo!

Here's a pic of how MY korma turned out... there's a few small red chillis in the wok as well AND I added a tbsp of paprika, but still not the rich red colour as in the original recipe :(

Hi,

I've been on a search for the perfect chicken korma recipe for years. I used to buy it from a hole-in-the-wall called the Oriental Indian Restaurant in Toronto, and then they closed years ago. I don't think theirs was a typical korma, as the thickness seemed to come from the ground cashews, there was a layer of oil on top so it needed a good stir, and it was not creamy at all.

I tried this recipe: http://www.shibanikitchen.com/chicken...

The end product was delicious (tho I omitted the coriander as I'm not a big fan, and didn't have any cardamom), but it did NOT look like this at all.

My chicken korma looked more like a regular beige curry. Any idea how to achieve the colour/consistency in the photo here? I'd be willing to try a different recipe altogether! I find the dark red in this dish to be much more appetizing than the regular beige curries...

Thanks! :)

Just stumbled back on this thread and thought I'd follow up. This recipe from The Star is my all time favourite cole slaw recipe now. Delicious!

Thanks PearlD! It looks and sounds yummy. I will try this recipe this weekend! Thanks toveggiegirl for posting the link!
:)

Hi,

I hope this is the right place to post this question... I figured the Pickle Barrel is in Ontario, so I'd have the best chance at getting an answer here :)

Does anyone have a recipe for Pickle Barrel coleslaw (or something very, very close)? It's about the only thing I still like at the PB. I've tried different recipes in the past but they always turn out too vinegary etc. I googled, but couldn't find anything.

Thanks!

I am looking for the exact same information. I have had a gas stove for the last 20 years (Westinghouse) and it's lasted very well, but it's time for a new one and I'm switching to electric so I can move it to clean underneath, and because the electric stoves are almost half the price of gas stoves (I have to be a bit recession-minded these days). I'd appreciate any recommendations too! I have no idea what to look for in an electric stove.

My mom and I used to do the same thing back then! Licks in the beach for dinner on Friday. We lived in the beach and I remember those looooong line ups, especially the first year they opened. Their burgers were amazing... and their chili dogs were awesome too! Now the burgers are bland and all the same shape like Harveys. They used to look really home made. I think ever since they started selling their frozen burgers in the supermarkets, they must be using them in the restaurants :(

It's an egg topper...

Here's one from a site I like to order from here in Canada...
http://www.kitchenniche.ca/egg-topper-p-50.html

And one on Amazon.com
http://www.amazon.com/RSVP-EG-TOP-END...

I haven't had dim sum in over 10 years! Do you know if Perfect only serves dim sum during the usual times, or is it available on the menu all day? I'd like to find a good restaurant that has a good range of dim sum items on the menu, plus regular Chinese food items for my hubby (he doesnt like dim sum).

I go to the Portugrill on Danforth Rd. as well and totally agree. The chicken is amazing (and their chicken pasta dish too). It's spotless and the service is wonderful. I actually ordered my cooked Christmas turkey from them a couple of years ago and it was DELICIOUS.

If it's the same Sam, he used to own the Armenian Kitchen in Scarborough, where my husband and his soccer buddies used to go after every practice/game (and he was at my wedding years ago)! I havent been to Ali Baba yet, but thanks for reminding me! It's next on my list :)

Oh no! I love Johnny's burgers and their fries with gravy! It could be nostalgia though... My husband and I went there after our wedding reception because we were hungry! :)

Definitely! We used to go to the Goof after high school dances back in 198.........nevermind :)
Rumour has it, they'd serve students vodka in a teapot for $5... but I was a good girl so I never asked. Lost a few quarters in the jukeboxes though!

I was told the donuts were cooked in the factory, flash frozen, and then heated in the stores. Initial testing showed people found they lost their freshness faster, but when they were fresh they tasted the same as they used to when made in the stores from scratch. I dunno... they're too perfectly formed now. I used to love getting weirdly shaped apple fritters at Timmies :)

I go to the Ikki Sushi on Kingston Rd. once every few months, usually for tempura veggies/shrimp and teriyaki (I'm not a sushi eater) and I've really enjoyed it. I took two of my clients there too for a casual, quick lunch, and they enjoyed it as well (they did have sushi). Maybe it has improved since the original post? They're never very busy inside, but I think they do a lot of catering/delivery.

I agree with Ho Lee Chow though... their food seems to get worse and worse.