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Nablusi Kenafah in Montreal

I just had some at Andalos. They had the orange tinted shredded kataifi kenefeh as well as a different looking one that they just called kenefeh falastiniy. Does anyone know the prices on boxes of kataifi dough in stores so I can make my own? I know regular phyllo sometimes goes on sale for a dollar a box but I haven't payed attention to kataifi.

Yerba Mate

I think I've seen in at Adonis.

Pickled lemon peels

Thanks. What's the origin of this food? Lebanese? Syrian? What other names does it go by and what are the pickled peels added to?

Aug 06, 2012
ddobro2 in Recipes

Zucchini bread not "zucchini - ey" enough

This is precisely what I agree the point of zucchini bread to be. Plus the fact that the OP's want for a "more zucchini-y" taste is a little funny given that zucchini doesn't have much of a taste. Precisely why they can get away with being used as chewy filler in baked sweets (yes, I know carrots are veggies too but those are different hehe).

Aug 06, 2012
ddobro2 in Home Cooking

Grapenuts cereal in Montreal

Thanks all. Lol at the yeti reference and yes, that's pretty much what I was expecting of this cereal in Montreal (but just wanted to make sure I hadn't missed it somewhere). Wanted to use it in a recipe. Oh well!

iso canned/jarred sour cherries

Any Russian store will do, really. Sour cherries are a staple ingredient for things like vareniki so you shouldn't see them for much more than $3 for a big jar (but a lot is liquid). However I have not had a pleasant experience at the snowdon store ("Ella's" I guess) because the clerk has always been so unfriendly and not willing to say hello and thank you the two times I've visited.

Sour Red Cherries

If you need a sour/tart/Montmorency cherry, just go into any of the Russian groceries and get a big jar of cherries in liquid (it's almost certain they will be sour since these are most Russian cherries). It should be around $3.

Grapenuts cereal in Montreal

Anyone spotted it? Perhaps Supermarche PA on du Fort but I don't spend much time in the cereal section.....want to use this for Chef John's apple crisp topping. Merci bcp!

Zucchini bread not "zucchini - ey" enough

Speaking of salting/draining (which I've never done before and had the bread come out fine), I am now about to make zucchini bread which I had pre-grated 2 zucchini for, froze it, and then defrosted it. Now I've obviously got some very wet gratings. Is this going to make a difference with the bread?

Feb 23, 2012
ddobro2 in Home Cooking

Milk powder in Montreal stores

Thanks, have you seen it cheaper anywhere else or is that pretty much the best deal?

Labneh/yogurt cheese vs. cream cheese

Thank you very much BananaBirkLarsen! So I take it when it says, "heat dairy to 90F" in the first sentence, it's referring to the first two ingredients.....

Feb 02, 2012
ddobro2 in Cheese

Labneh/yogurt cheese vs. cream cheese

Yep, I'm familiar with letting it get thick and rolling it into balls to store in oil. I've made it like that several times. I guess I should assume that new texture doesn't mean it's less prone to curdling (biondanonima's explanation about the amount of fat, which wouldn't change when the texture/consistency changes). I didn't know about the cornstarch and egg, but I regularly put a wee bit of baking soda into my soups when I use any milk in them. Plus I wouldn't put egg into hot dips, lol.

Feb 02, 2012
ddobro2 in Cheese

Labneh/yogurt cheese vs. cream cheese

Thanks for that explanation! Okay, I'll proceed with caution.

Feb 02, 2012
ddobro2 in Cheese

Labneh/yogurt cheese vs. cream cheese

Thanks for the reply! Yes, I'm totally aware of the fact that it shrinks by like a third in volume but I approximate that when I used to strain it completely the end result was not less than a standard bar of cream cheese. And the straining is not that labor intensive so it would still be a cost savings. I usually buy 3% yogurt but if there's something higher I have no problem buying it. I'm no scientist but a lot of these recipes for baked dips also feature sour cream or mascarpone cheese, so what would make a strained yogurt cheese curdle more than either of those? By the way, I have nothing against ricotta. I did make it once, and I guess I just wasn't impressed enough to make it again. I don't buy the stuff that often which is crazy because I actually love Italian food. I dunno. I guess it's just that rather subtle taste that doesn't do enough for me.

Feb 01, 2012
ddobro2 in Cheese

Milk powder in Montreal stores

Was it a recipe for Asian-style breads by any chance? Hmn, do you know which en vrac place it was? I found that Bulk Barn which I believe is in the West Island (haven't been yet) has a page on milk powder in its site, of course leading me to believe it would be there. So I might make a visit. As I mentioned, I did see it in Amira the MENA store but in a small container for what I thought was a lot of money......I did not notice it in its many bulk bins but perhaps I just missed it.

Labneh/yogurt cheese vs. cream cheese

Hello everyone,

Okay, so I know that cream cheese is produced totally differently then making labneh/yogurt cheese (i.e., straining yogurt so as to separate the whey). But I'm wondering how labneh would stand up to being used as a substitute for cream cheese.

Now I know that some food substitution websites say that one of the possible subs is equal parts ricotta and yogurt, but my main goal here is economic. Ricotta doesn't go on sale that often and where I live in Montreal, you can regularly see 750 gram containers of plain yogurt for 99 cents whereas I've never seen an 8 ounce stick of cream cheese for a buck.

Mind you, I'm not talking about straining the yogurt to the point where it resembles Greek yogurt, I'm talking about getting it to be thick enough that you can take it and mold it into a bar like the cream cheese comes in and it will keep its shape (I've done this but it takes quite a bit of time leaving it out to dry).

I'm just wondering if anyone has any ideas or experience with doing that and what the difference in taste and texture has been when you've used it for particular recipes. I'm not going to do something crazy and substitute this is a recipe for cheesecake, but there are some hot dips that use cream cheese that I'd like to try it for. And THEN if that REALLY turns out well enough, I'm going to try it in these Momofuku lovelies!: http://somekitchenstories.com/2012/01...

So tell me the truth, am I crazy? (Be nice)

Feb 01, 2012
ddobro2 in Cheese

Milk powder in Montreal stores

Great, thanks to both of you! I guess I need to keep my eyes open more when I'm in the supermarket. When I was a kid in the States I remember my busy parents being able to buy a huge box of powdered milk - akin in size to a box of cereal or instant potatoes. Let's just say I don't normally buy powdered milk nowadays :-)

Milk powder in Montreal stores

Hi everyone, can any of you give me pointers about where to go to get some powdered milk (not coconut, not anything else, just regular powdered milk)? I do remember being in Amira before and seeing some but it was really expensive for just a small container of it and I'm wondering where I could get it for the least (although I don't want something that's suspicious in quality or anything). I want to make this with it: http://almostbourdain.blogspot.com/20... :-

)

Thank you in advance!