eVITAERC's Profile
Taiwanese Breakfast Sandwich (Bacon Hanbao)
If you mean the breakfast sandwiches from mei-er-mei, I've literally been searching for the same thing for ever! Unfortunately I think I'm on the verge of giving up. The only other Taiwanese breakfast place is that soymilk place in the food court upstairs in President's Plaza.
Anton's Caeser Dressing
I've been to Anton's many many times but never ordered the Caesar salad. Do they have that extremely thick, creamy dressing (similar to Earl's) or is it a lighter, more rustic version?
Ogenki Ramen to open on Main St in mid-March
I gotta say I'm quite horrified after seeing their ajitama... it's not supposed to be hard-boiled eggs!
Gum Arabic in Vancouver?
I believe I've gotten some from Choices as well, if I wasn't mistaken
Milk tea that use in Chinese restaurant
I've actually registered just so I could reply to this question! After a few months of experimentation I've found that the secret is quite extreme extraction of the tea leaves; use more than what you normally use and longer than how you would normally brew it. If using bags, wring the bag for good measure. HK restaurants use something similar to stockings to hold the tea leaves, and they wring the heck out of it in addition to doing the whole brewing process over heat. Don't worry at all about the bitter tannins, as that's where the sugar and the evaporated milk comes in.
I've had luck with an assortment of tea leaves. My favorite in terms of aroma is a Darjeeling 2nd flush that I got in UK. However I've had good luck with anything from bulk Ceylon to plain Lipton yellowtags. As I tend to use double the normal prescribed amount of leaves (2 tsp per 250ml), I cut expensive tea leaves with cheaper ones to save money.
Skim evaporated milk (~3% milk fat) does not work AT ALL. IMO 8% is the minimum required.
