KarenDW's Profile

Title Last Reply

Christmas dinner - Turkey? Prime rib? Ham? And where to source it?

We have 18 in our family. Dinner is never at my apartment, but we all transport food to my parents' place (semi-non-functioning oven).
For your group, if you want turkey, perhaps consider ordering a deboned roast from either Windsor or Famous Foods, or your local butcher. The deboned roast will take less than 1/2 the oven space of a whole turkey :) Or, have the butcher cut the bird into pieces, which you can roast on a sheet pan.
Which leaves you room for whatever else needs to be heated/cooked in the oven.
Keep in mind that any sort of roast beast benefits from generous "resting" time. And such resting can take place in an insulated container of any sort (i.e., a cooler or beer bag).
If you have space, rent or borrow a folding banquet table (30 x 72") for the day.

My family situation/pink pork

although... in a recent business situation, that statement was uttered to a woman named Jane. Did not go over well.

1 day ago
KarenDW in Not About Food

ElC's Pete Peeves re: Resto Service

"With well trained professional servers who are attuned to being very attentive right after food is served, a checkback should not be necessary."

Also, if a checkback is required, due to management policy, then a "well trained professional" should understand not to ask a question when the guest's mouth is chewing.

Dec 16, 2014
KarenDW in Not About Food

credit and debit charges

I also use Square to process credit transactions. The best part (for my businesses), is that the merchant fee is the same for Visa, M/C and AmEx.

Dec 16, 2014
KarenDW in Not About Food

Reluctance to buy online?

One of my main reasons for buying in-person, is my desire to know the place of manufacture of products. Not all on-line businesses provide that info. When I'm in a bricks-and-mortar shop, I can read the box labels.
Additionally, I prefer to try on equipment, i.e., hold the handle, lift the casserole, etc. I have some mobility challenges and small-ish hands, so want to be sure that I can physically use the item.

Dec 15, 2014
KarenDW in General Topics
1

ISO Tips re: Creating a Ginger Frosting

or maybe just have a ginger cocktail on the side? lol
various brands of ginger liqueur exist (Giffard comes to mind), which could be added to your cream cheese frosting instead of whatever fluid you usually add

Dec 15, 2014
KarenDW in Home Cooking

ElC's Pete Peeves re: Resto Service

I would be happier without the "quality check" if servers were more able to discern when I am trying to get some attention :)

Dec 14, 2014
KarenDW in Not About Food

Pantry Essentials

eggs, butter and duck fat are standard inventory items for my fridge.
+1 for the tinned beans and good tuna for fast meals
we always have some sort of broth base in the house
our pantry is large (10 sq. feet?) so we have space to include various dried spices and herbs, olives, several different condiments, and small bottles of inexpensive wine (for sauces)

Dec 13, 2014
KarenDW in General Topics

Being "put to work" at a Christmas Party

One of the Lifeskills that my father thought important, in the 1960s, was the correct carving of roast bird. Thus, I began practising at age 12. Carving is an art which benefits from regular practice, I think.

Storing butter outside of fridge

The key, I think, is to leave only a small amount, i.e. one stick or less, out on the counter. We use a double walled stainless steel butter dish, which looks like it holds a pound. I've specifically discussed w/ DH the reasons why our small household cuts butter into 1/4 pound portions! Our apartment faces southeast, so even in the PNW, ambient temp without turning on the heater, can be 75º or more.

Dec 10, 2014
KarenDW in General Topics

Marmalade Fiasco

For home applications, small batches are definitely easier! It's very possible, as mentioned upthread, that your stove/pan combination are just not conducive to achieving the higher temperature.
Are you familiar with the "cold plate" method of testing for jelling of jams, jellies and marmalade? There's a description on the food preservation website www.homecanning.com, and also national center for home food preservation website.
Humidity is less of a factor than the relationship of vessel to batch size.

Dec 10, 2014
KarenDW in Home Cooking

Need help marinating a whole chicken in lemon

I've had success using a compound butter of lemon zest + fresh thyme + fresh parsley, stuffed under the skin of breast and legs of the whole bird. Usually I spatchcock. But if you're roasting the bird whole, quarter the previously zested lemons, and place in the cavity, with onions or shallots. Also, remember to season with salt and pepper :)
Happy roasting!

Dec 10, 2014
KarenDW in Home Cooking

Restaurant recommendation

For ingredients... in the neighborhood of Robson and Seymour, are IGA Marketplace, Nester's (regional supermarkets), and Choices (locally owned supermarket). Slightly farther away (10 minute walk) is UrbanFare, local-owned equivalent of Whole Foods.
15 minutes walk away is T&T, which was a locally owned Asian market with pretty interesting selection, but recently purchased by a national food chain. Still interesting.

Famous Foods (20 min drive, 30 min by transit) has very good selection of organic and sustainably raised meats and poultry, plus some game meats.
p.s., I live down the street from your accom., (and have a car...) so if you want do have a cook-along, ping me. chef2u (at) telus (dot) net

Cut Strawberries and new blueberries left out

Why would it be bad? I'd probably put it into the fridge to get cold again, and then eat it. But then, there are others who would think room temp berries are great.

Dec 10, 2014
KarenDW in General Topics

How to keep Butter from absorbing refrigerator odors

Sticks of butter (in original wrap) fit nicely into a mason jar...
But in our house, we keep about a pound in the fridge, which will be used within 2 weeks. Most foods in our fridge are stored in glass jars or containers. Butter is at the top third of the fridge, fresh veg and meat are in the lower third. What sort of odors are you experiencing?

Dec 10, 2014
KarenDW in General Topics

What to do with mixed shellfish/arthropod medley?

Paella is what I make with the "seafood medley" I buy in Melbourne :)

Dec 10, 2014
KarenDW in Home Cooking

Cooking with bad hands

If you have a full-service grocer nearby, then ask the meat department to slice/portion, dice for you.
Use a non-slip pad, or damp towel, to secure mixing bowls and cutting boards on the worktop.
Store appliances on a utility cart, so they are off the main counter, but not stuffed into a cabinet.
Add wire shelf dividers to your cupboards, so that fewer items are stacked in/on each other.

Dec 10, 2014
KarenDW in General Topics

One pot cooking. Really?

One pot recipes are practical in small kitchens, where one might have only one or two hobs/rings/elements. Or for a full cooktop which has wildly different sizes of elements.
But really, unless I'm browning more than 2 kg of meat, I don't feel a need to use a second pan.

Dec 10, 2014
KarenDW in Home Cooking

Seattleites in Downtown Vanc

A very un-precious place in Yaletown is Hamilton Street Grill. DH and I wander in, in casual jeans, for weeknight dinners. I guess it's our Local :) They'll probably have a non-fussy, but pre-set, NYE dinner & wine event. 650 yards from your hotel.

Dec 10, 2014
KarenDW in B.C. (inc. Vancouver)

Where Are My Napkins?

Sometimes I'm just really glad that I have a clean hankie or bandana in my bag. Throwback to when I traveled in Tokyo, during the 80s. Public bathrooms had no hand towels, so everyone just carried their own.

Dec 10, 2014
KarenDW in Not About Food

Bread Pudding

How about dried cherries, a combination of sweet and sour varieties?

Dec 07, 2014
KarenDW in Home Cooking
1

Please give your recommended recipes that use unsweetened chocolate - thank you!

I like a few unsweetened chips in regular chocolate chip cookies :)

Dec 07, 2014
KarenDW in Home Cooking

Can I brown meat in the oven rather than on the stovetop?

Yes. My sister has "a system" for her morning slow-cooker prep. Set oven to 475ºf. Spread meat on sheet pan(s), leaving space between pieces; spray with oil. Place pans in oven. Go and take a shower :) Remove meat from oven, and transfer to slow cooker, with ingredients as per recipe. Finish getting ready for work. Leave pans for DH to clean later. Apparently this system works very well.

Dec 07, 2014
KarenDW in Home Cooking

online cooking classes?

One of my family members has just completed the (year long?) professional culinary program at Rouxbe.com

Dec 06, 2014
KarenDW in Food Media & News

Do you like to hae a bedtime or late night snack?

As one who heads to bed at around 1am, and enjoys dinner with my HD at around 7:30 or 8, YES! I do need a snack at around midnight. Or, should I try to be "restrained" and head to bed sans snack, there are nights when I awake at 3 or 4... and proceed directly to snackland.
Bowl of soup, leftovers from dinner, tomorrow's lunch or poached eggs... all good. Generally, I prefer savory to sweet, and tend to avoid wheat products. But potato chips rock :)

Dec 04, 2014
KarenDW in General Topics

Fresh Yuzu

No Yuzu spotting, myself, but I'd be calling T&T and South China Seas.

Dec 03, 2014
KarenDW in B.C. (inc. Vancouver)

kosher cauliflower mash.

I make cauliflower mash frequently for clients. Usually don't add any milk or replacement liquid. Cooked cauliflower is pretty wet. I just add a little fat (butter, schmaltz, duck fat...), grated lemon rind, salt and pepper.

Dec 03, 2014
KarenDW in Home Cooking

Help we have fruit flies...need extreme measures.

hmm. Sounds as though those were fungus gnats, rather than fruit flies. All those tiny insects look the same, to me. Sigh.

Dec 03, 2014
KarenDW in Not About Food

Fresh Yuzu

I found calamansi at Cheung Lei (?) at 22nd and Renfrew... maybe they carry Yuzu?

Dec 03, 2014
KarenDW in B.C. (inc. Vancouver)

freeze palmiers??

I'd slice before freezing on a tray, and then pack the "IQF" palmiers. Bake from frozen, or at the very least, defrost on your baking pan.

Dec 03, 2014
KarenDW in Home Cooking