which is your #1 kitchen accessory?

I'm toying with buying one of these super sexy vita mix or blendtec machines which seem to "replace up to 9 accessories" but cost about $500 (yikes)
I certainly love my blender, but it's a little gutless, and I run between it and my immersion blender all the time-not to mention the food processor and juicer which rarely get used due to heinous cleaning pain afterwards.
I must admit to being overly involved with my George Forman grill which was a real game changer in that it does just about everything my bbq did but inside and NOT in the rain.
Then, of course, the purist in me says that that big chef's knife I bought replaces all that other stuff.
What about you? What appliance/accessory MUST you have in the kitchen.

willow72 in Cookware

anyone know where I can find a home flour mill?

thank you, Le Beep-I will look into this. I have also heard that the vita mix or blendtec can make flour, but need to look into this further.

willow72 in B.C. (including Vancouver)

anyone know where I can find a home flour mill?

Hello Chowies,
My mom, being a die-hard hippie, is desperate to mill her own flour at home. Currently she purchases wheat and then takes it to a miller to have it ground before baking her bread (this is the honest truth), -but-that's just not good enough-now she wants to actually mill it herself.
Can anyone tell me if they know where I can find a home flour mill in the Vancouver area?
thanks

willow72 in B.C. (including Vancouver)

Kishu, Zocalo, Slickety Jim's and Lugz Coffee Lounge-all gone up in flames

What a horrible fire, we are just down the road from them-looks like the fire started in Kishu.

willow72 in B.C. (including Vancouver)

coffee beans-where do YOU buy, and what kind?

The coffee thread has me thinking about beans...my favorite place for a coffee is my living room, frankly!
My family has been buying from Yoka's on west Broadway forever, I love that place, it's an anarchronism (no bank cards, imagine!) but it's the real thing complete with massive coffee roaster and lots of variety.
That being said, it's a long drive. When I am desperate I will find Kicking horse at the grocery store, and even found Saltspring Coffee at Costco of all places.
I tend to like the very dark and strong, french and espresso types, but am open to suggestions.

Bring it on, chowies!

willow72 in B.C. (including Vancouver)

where do you shop for groceries, and for why?

In my love to track down all pertinent food information in Vancouver as well as my great boredom due to excessive houseboundedness due to H1n1 here is where I shop and why,
care to list yours?
Famous Foods
I buy most of my meat and vegetables there, as well as at least 50% of my dry goods and spices, they also stock weird stuff like rennet that I can't find anywhere else. I have been shopping there since childhood and it brings back good memories
Costco
What can I say, two hungry kids and a great selection of reasonable (although gargantuan) products. I get my artichoke, sun dried tomatoes, pizza (boboli) bread, cheese and of course, DVDs there
Buy low
Decent prices and good produce-it's just down the road and always has ground chicken which is cheap, although fatty and great prices and those Lesley Stowe crackers which I am becoming addicted to
Bosa
Do I need to say anything else? Cheese, meat, pasta, things in jars, sauces, flavour, AND they sometimes give you free candy, what more could you ask for? I like the old store and the new one, not fussy.
Fujiya
My husband is Japanese, and this is where we stock up on all Japanese related food products and cheap and generally pretty decent prepared sushi and foods
Superstore
Only in desperation and mostly to purchase non-food

what about you?

willow72 in B.C. (including Vancouver)

to all the restaurant's I've loved before....

I just remembered the Good morning Dairy Bar on West Broadway, my mom bought goats milk peach ice cream (which is as disgusting as it sounds, incidentally)

willow72 in Western Canada Archives

High Tea in Vancouver

I have been for high tea at the Secret garden many times-it's quaint and sweet and yummy. It's pretty "girlie" so choose your lunch companions carefully.

willow72 in B.C. (including Vancouver)

to all the restaurant's I've loved before....

I drove past the former Tommy O's on Commercial today, and remembered the belly dancers there I adored as a child, long gone.
Then there was the Red Apple on Hastings, the most delightful Japanese greasy spoon, alas, just a memory.
A loving glimpse of the once wondrous Only brings a tear to my eye-how I recall those large fish in the window and the smoked Alaskan black cod, now just a boarded up sigh of regret with a health violation.
Tell me...which restaurants- great or small-do you miss?

willow72 in Western Canada Archives

can we talk rennet? (Vancouver)

Hi Peter,
Well, today is your lucky day, because you need real skyr to make skyr (as I am sure you know) and I HAVE real skyr which I would be happy to part with 2 tbsps of as a gift to you!
You can get junket rennet at famous foods or bosa, it works fine, I have given up on the liquid (but tell me if you have any!!!) Give me an email at willow72@telus.net and I will hook you up (does that sound dodgy???)

willow72 in B.C. (including Vancouver)

can we talk rennet? (Vancouver)

Hello everyone,
My long and interesting and at times successful foray into skyr (Icelandic cheese) making has led me down the mysterious path of rennet.
I have been using "Junket" rennet tablets which I found at Famous Foods, but I understand there is also "vegetable" rennet and liquid rennet-I am thinking the tablets are a little funny in texture.
Does anyone have a line on rennet?

willow72 in B.C. (including Vancouver)

anyone know where to find a yoghurt maker in Vancouver?

thanks guys!
I am working on a skyr project, and it can be done with a thermometer and an oven but I am looking to simplify it for myself

willow72 in B.C. (including Vancouver)

anyone know where to find a yoghurt maker in Vancouver?

A million years ago my mom used to have one, I can't seem to think where one might be.
Any ideas?

willow72 in B.C. (including Vancouver)

anyone know where to find skyr?

Joy of joy! Someone has reached me online after my plea, and they are making real skyr here in Vancouver, and are going to set me up with some so that I can make my own-the trick, it seems, is bringing in real skyr from Iceland as a starter-why didn't I think of that?

willow72 in Western Canada Archives

anyone know where to find skyr?

ok, so the recipe above DOES NOT WORK, I am trying another one today, wish me luck!
My emails to Paullson's come back unopened, so I think it's a dead end.
Anyone one to start a skry company with me in Canada? My cousin in Iceland can hook us up.

willow72 in Western Canada Archives

Ezekiel Bread- where to find in Vancouver

Hi Ume,
I believe that Famous Foods and Capers/Whole foods carry it.

willow72 in B.C. (including Vancouver)

going to Cioppinos as per your input-what should I eat?

Hello Chowies!
August 27th is my 14th wedding anniversary, the reservation has been made, and I am plotting my outfit.
I am very open to tastes but sharing with a nut-allergic husband, what's your recommendation off the delicious looking menu?

willow72 in B.C. (including Vancouver)

raw/unpasteurized milk in Vancouver?

wow, it seems so dodgy and underground, all for a little milk, how funny!
I suspect it is illegal to bring it into Canada raw if you can't purchase it in Canada raw.

willow72 in B.C. (including Vancouver)

raw/unpasteurized milk in Vancouver?

Greetings Foodies,

In my endless search for Icelandic skyr I have come to the sad realization that I am going to have to make it myself-in fact, at this moment I am thinning the rennet in boiled milk-I digress-but the recipe I have says that the skim milk should be unpasteurized for the best skyr.

Does anyone know where one might purchase this milk? Is it illegal? Do I need to post on craigslist and meet a farmer in a field somewhere, or it is possible to purchase it legitimately?

Help me chowhoundies, you're my only hope!

willow72 in B.C. (including Vancouver)

anyone know where to find skyr?

Thanks everyone, I am going to make it today!
You need buttermilk for the culture and also Rennet, which took some hunting to find, also cheeseclothe-wish me well using this recipe:

The Viking settlers are believed to have brought the knowledge of skyr-making with them from Norway, and developed it further after settlement. Since that time, the knowledge of skyr-making has been lost in Scandinavia. Skyr looks like thick yogurt, and the taste is reminiscent of it. But skyr is not a yogurt, it's actually a type of fresh cheese. Because it is made with skim milk, the fat content is very low, allowing it to be eaten with cream and sugar without too much guilt. It is also an excellent source of calcium. Making it takes time, but it's well worth the effort. Skyr is not widely available outside Iceland, which can make it hard to produce in other countries. The reason for this is that in order to make skyr, you need some skyr. There is a special bacteria culture that gives the skyr its unique taste, and the best way of getting the bacteria into a new batch is by mixing a portion of skyr into it. Sour cream or buttermilk can be used in place of skyr, but the taste will be slightly different. This recipe makes 16 to 20 servings, and can easily be reduced. The skyr can be stored for 4-5 days in a closed container. 10 liters skim milk* 8-9 drops OR 1 1/2 tablet rennet
10 grams skyr = þéttir (if not available, use 1 tblsp. live culture sour cream or buttermilk)
*Skim milk should preferably not be pasteurized (the skyr will taste better). 1. Heat the skim milk up to 86-90°C, and cool slowly for about 2 hours, down to 39°C. Stir the prepared þéttir with a little boiled milk and mix into the milk with the rennet (if you are using dry rennet, dissolve in a little water before adding).
2. Close the cooking pot and wrap in towels or a thick blanket. The milk should curdle in about 5 hours. If it curdles in less than 4 ½ hours, the curds will be coarse, but if it curdles in more than 5 hours, the skyr will be so thick it will be difficult to strain. When the milk is curdled, cut into the curds with a knife. When you can make a cut which will not close immediately, then you can go on to the next stage.

3. Line a sieve or colander with cheesecloth or a fine linen cloth and pour in the skyr. Tie the ends of the cloth together over the top and hang over a bucket or other container so the whey can drip off. If the skyr-making has been successful, there will be little whey, and it will not float over the curds, but will be visible along the edges of the sieve and in the cuts you made in the surface. You can judge the quality of the skyr from the appearance of the curds when you pour them into the sieve. If the skyr is good, it will crack and fall apart in pieces, but should neither be thin nor lumpy. Do not put a layer thicker than 7-9 cm. into the sieve. Keep the sieve in a well ventilated room, with a temperature no higher than 12° and no lower than 0° Celsius. The skyr should be ready in 12-24 hours.

4. The skyr should be firm and look dry when ready. The whey can be used as a drink, to pickle food, or as a replacement for white wine in cooking.

Possible problems: If the whey does not leak off the curds or floats over the curds, or the curds do not shrink from the edges of the sieve, then something is wrong. The milk has not been heated to a high enough temperature or has been cooled too quickly, so that the rennet has not had time to work. The more milk you curdle at a time, the relatively less þéttir and rennet you need. A large container cools slower than a small one, and the effects of þéttir and rennet last longer. About the þéttir: It is best to use fresh skyr for þéttir. If the skyr is sour, it should be mixed into the milk while it is still 80°-90°C hot. This will remove the sourness. Don't add the rennet until the milk has cooled to approx. 40°C. When the weather is cold, it is best to mix it in when the milk is a little over 40°C (say, 41° or 42°). In cold weather, the milk also needs to be covered more tightly while it curdles. This is especially important if you are making a small portion of skyr. Serving: Eat the skyr as it is, or stir some milk and sugar into it and serve with cream and fruit/berries (blueberries are traditional, but crowberries or strawberries are also good). It is also good with müesli and/or brown sugar, honey or maple syrup. The historical information is taken from the

willow72 in Western Canada Archives

Vancouver- dual purpose, great food-of course-but people watching and dressing up too

Hello friends,
My wedding anniversary approaches and I am wondering how best to serve both of my loves-to dress up extravagantly while watching eye candy, and to sup on marvelous foods.
What are your top suggestions for this likely duo?

willow72 in B.C. (including Vancouver)

anyone know where to find skyr?

Cancowboy, great links! I am going to have to join that Icelandic society, that might be a place to start.
Could skyr be made to sell in Canada? Do you know what it is about it that is against dairy regulations?

willow72 in Western Canada Archives