Psst... We're working on the next generation of Chowhound! View >

ellecue's Profile

Title Last Reply

10 Everyday Fruits and Vegetables that are Poisonous

I wonder, would cooking kidney beans in a rice cooker count as boiling them? That's how I usually make my beans (I don't have a range, and I like this method best anyway). It does bubble and steam, and usually you leave beans on for about an hour, so it seems like it should do the trick. It's pretty scary, so I make an exception for kidney beans and buy them in tins.

Mar 27, 2011
ellecue in General Topics

Vegetarians craving bacon/pork? Nutritional explanation?

I find that I don't really like pork and never crave it (although bacon is too delicious to not crave), and I've always thought spending part of my childhood in a Muslim country, where you had to go to an isolated, sectioned-off part of the store for non-halal food, may have been part of it.

Mar 27, 2011
ellecue in General Topics

refreezing uncooked chicken

I'm a pretty reckless freezer, so I do this all the time, forget about it for months, then repeat. Haven't had a problem or noticed a difference really.

Mar 27, 2011
ellecue in General Topics

One month 'til moving: how to empty my pantry, and what not to buy?

After April, I'm leaving residence (where I unabashedly hog our full fridge and freezer), and I'm wondering what pre-move shopping tips people have. Or what hints people have on dealing with kitchen stuff when they do move. I'm thinking the last week or two can be a scraping the bottom of the barrel canned food bash; it'll be exam time then, anyway.

I mainly feed just me and use very little meat - takes forever for me to use it up - but lots of dried beans, which I'm low on now. For vegetables, I generally use fresh. I have a fair amount of grains (3-4 types of rice, quinoa, couscous, oatmeal, pasta, pitas) that I'm usually too lazy to cook, though I have a rice cooker. There's no avoiding that I'll have a heck of a lot of appliances, sauces and spices to move. I go grocery shopping every 2-3 weeks and am probably going to head out tomorrow.

If all else fails, I'll have a potluck/host a dinner, I guess. Last potluck I went to, I managed to use up 8 eggs in a flour-free cake.

Not really sure what kind of info I should be providing, but let me know if more would help.

Mar 27, 2011
ellecue in General Topics

What to bring back from a SE-Asia/China trip?

Thanks so much everyone for your replies! It was very useful in helping me pin down what to ask for. I tried to keep things really simple and didn't add things I wouldn't know what do to with, but here was my food list in the end:

-Malaysian coffee, white and regular, 3 in 1
-pack of asam
-ikan bilis
-dried chillis
-gula melaka
-curry/sauce paste mixes (Baba's/Maggi/Prima)
-spice mixes

What to bring back from a SE-Asia/China trip?

My dad will be going home to Malaysia next week, and will also visit Hong Kong, China, Singapore, and Thailand (though none of them for that long) on his trip. He's asked me what I wanted him to bring back, and my mind went straight to trying to stock my kitchen. We live in Southwestern Ontario, not too far from Toronto, so there is a certain amount of stuff we can get already... just not always the good stuff (or much Malaysian stuff), you know?

What I'm thinking:
- sooooo much Malaysian coffee (especially white coffee)
- curry paste - we had a brand that we liked that my aunts sent over for a while
- dried shrimp (maybe dried anchovies too, for nasi lemak... which I still have to learn to make)
- maybe asam (tamarind?) paste/juice or something
- dried chillis
- gula melaka/rock sugar
- sambal paste to make nasi lemak with?

Any other suggestions? I looooove Malaysian food and always crave it lots, but I'm not too aware of what might be good to get from the other countries as well. My dad is going to be spending most of his time travelling more so than shopping, so anything that isn't available at a street market/supermarket/corner store is probably out. I kind of want a steamboat/hot-pot or juicer, but I think he'll balk at that.


Roasted Pepper and Spicy Sausage Grilled Pizza

I bought a small bottle of 'chili oil with peppercorns' in a Chinese supermarket (brand - Lee Kum Kee) which I really like, although it's too distinctive in taste to do much more than drizzle with.

Mar 19, 2011
ellecue in Recipes

Great Leap Forward for Fast-Food French Fries

For NativeforSF's benefit - I have tried them at least 3 times at 2-3 different locations, including different cities :P

While I like them in general and appreciate what Wendy's is trying to do, I find that the quality of the fries is less consistent than the old ones. I always seem to come across one or two mushy fries in the batch, which is decidedly unpleasant, even though the sea salt is enough to make me happy with them most of the time. I suppose you could say it's from switching to a more natural product, which is bound to have more variations, but I don't come across as many mushy ones in diners/restaurants. Maybe it's a time thing.

Mar 13, 2011
ellecue in Features

How to Make Sauerkraut

I'm excited to try this but I'll have to wait til I'm out of residence - my roommate puts up with enough mad food experiments already! My boyfriend's family is German and Dutch so I'm hoping he'll be receptive :)

For anyone who needed to look up the temperatures like I did (would it be so hard to include conversions in articles?):
70F = 21 degrees Celsius
65F = 18 deg C
60F = 15.6 degrees Celsius

So they're basically telling you to keep it at room temperature.

Mar 13, 2011
ellecue in Features

Adding cooked or dried beans directly into slow cooker recipe?

I've gone on a bean kick recently and have been making them in the rice cooker. However, I'm wondering a few things about how my bean usage would work with my Crockpot (my residence doesn't have burners):
- can you add dried beans directly into a recipe for the slow cooker, eg chili? It seems to me like the beans should cook through that, provided there's enough liquid.
- conversely, will cooked beans become too soft if I put them in the slow cooker?
- as a side note, does anyone know any good slow cooker bean recipes that aren't stews, chilis or baked/refried beans?


Nov 26, 2010
ellecue in Home Cooking

Eating London?

For Chinese food, Shanghai restaurant is one of the best, but has execrable service. Nearby Tasty Coast is pretty good. My dad considers their Singapore Fried Noodles the best in the city. I really like their rijstaffel, even though it's pretty much all Chinese and the dessert is a little ridiculous, and their lunch comes with soup/salad & tea/coffee for less than $10. Golden Dragon in Byron is also supposed to be good, and has dim sum. A new place that opened up on Wonderland near Southdale called Green Tea is also good (also with dim sum), and is the sleekest looking place out of all of them.

If you're looking to try vegetarian/vegan, there's Veg Out on Richmond Row downtown. The restaurant that used to be there, Jambalaya (now on Dundas near the John Labatt Centre), is fine for food but the last time we went they took over an hour; don't go there.

You should probably check out Covent Garden Market downtown, across from the John Labatt Centre. There are definitely good food experiences to be had there. The pad thai at the Thai place is good and cheap, and the giant tempura shrimp at the bakery across it (yeah, a little strange) is fun to get.

Tasty Coast
344 Springbank Dr, London, ON N6J1G5, CA

Help! Repatriated Torontonian baffled by the Chinese food!

My dad, who's Chinese, has a few guidelines for picking Chinese restaurants.

1) Pick ones with 'Seafood' in the name. He says seafood is harder to get right, so the quality of the cooking will be better.
2) Check to see if the restaurant is crowded. For authentic food, see if it's crowded with Chinese people and noisy.
-this doesn't always work. I've seen good restaurants empty (usually because of execrable service), and the line at the Manchu Wok at the university was chock full of Chinese students.

I'd check out Vietnamese restaurants for your egg rolls. I find Viet rolls better than Chinese ones. Chinese egg rolls here (TBH the only place I've seen egg rolls, I never saw them in Asia) usually don't have meat in them; there's a nice place in West Chinatown that does, but I can't remember the name. Also check out Asian supermarkets; sometimes they have prewrapped frozen ones that you fry yourself, and if the ingredients are on them you can see if it has what you want.

One place I like is Ginger and Onion at the Pacific Mall (especially for dim sum), but I haven't been looking out for the same things you have.

Where can I find nasi lemak? (Southwestern ON, inc. GTA)

Ever since I got back from Malaysia - and it's been a year - I've been craving nasi lemak ( like mad. I still haven't found anywhere to get it, though. Of all things to leave off menus!

I travel within Southwestern Ontario often enough that I'm not picky about where the restaurant might be in the region. Anyone know of a place?

Any roti canai recs would also be appreciated, but at that point I think I'm asking for the moon.