KarenDW's Profile

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Dual-Use Kitchen Stuff

we use chopsticks for staking small plants

about 6 hours ago
KarenDW in Cookware

When did Wild Rice (Pender) close ?

a couple of months ago? There is an outlet at River Market, New Westminster.

1 day ago
KarenDW in B.C. (inc. Vancouver)

Is Anyone Food "Couponing"Anymore?

I have left my cart full of groceries in the aisle, or "near" a check out, while I walk out to the car to get my bags/tote box/crate.

Apr 13, 2014
KarenDW in Not About Food

Basting braised brisket??

I can't be bothered to baste. However, I do place a crumpled sheet of parchment directly on the surface of the contents of a braise. Baked, slow-cooker or stove-top; always w/ parchment inside the lid.

Apr 13, 2014
KarenDW in Home Cooking

"New" Places for Dim Sum

My family is ethnically Cantonese. There is no crime in wanting food which is culturally appropriate.
The challenge is in finding out whether or not a specific menu item might contain shrimp (the most common culprit) or oyster sauce. Often the servers don't understand why we want to know, and then don't bother to ask the kitchen.

Apr 13, 2014
KarenDW in B.C. (inc. Vancouver)

How to keep leftover raw onion from smelling inside fridge

I use a glass jar or container for the cut onion, and frequently for diced onion. Something to consider is to wipe/wash off the outside of the jar & lid after filling, to remove onion juice.

Apr 13, 2014
KarenDW in General Topics

Date.... ordering seafood?

I dated someone who didn't like broccoli (a "staple" menu item for me), for far too long. When we broke up, my daughter commented, "he didn't like broccoli; I don't know why you stayed with him this long." ;P
So I probably wouldn't date someone who didn't like seafood, either.

Apr 13, 2014
KarenDW in General Topics
1

Canning tomatoes and I don't have citric acid

Various hybrid tomatoes have been developed with reduced acidity (i.e., for flavor reasons). There is a risk of botulinum bacteria, the cause of botulism, in foods which are low acid. Adding the measured amount of citric acid to your canned tomatoes ensures the minimum acidity required to reduce the risk of food borne illness in tomatoes which are water-bath processed.

Apr 11, 2014
KarenDW in Home Cooking

Egg entrees for egg haters?

I make savory bread pudding frequently, with sun dried tomatoes, olives, pesto; topped with cheese. For each serving, one egg (or two, if you like!) 1/2 cup milk, 2 cups bread cubes. Season as you like. Sometimes I add cooked, drained, chopped broccoli or greens. Bake for about 30 min @ 350F for individual servings.
Oh, and you could add crispy cooked bacon, if you like.

Apr 11, 2014
KarenDW in Home Cooking
2

What is your oldest cookbook?

Better Homes and Gardens Holiday Cook Book, 1968. But I don't cook from it.

Apr 11, 2014
KarenDW in Not About Food

I cannot eat "strangers'" food

of course, this is not a Social Visit... I am working in people's homes.

Apr 10, 2014
KarenDW in Not About Food

what should I do with a giant bag of dry roasted hazelnuts?

granola
chopped and mixed with butter, brown sugar and oats, for a crumble topping
eat out of hand
freeze in small bags

Apr 10, 2014
KarenDW in Home Cooking

I cannot eat "strangers'" food

IDK, sometimes the floor is dirty, but the kitchen is clean? I cook for someone whose bathroom is disgusting, but the kitchen is clean.. and I clean the work surfaces before starting to work.

Apr 08, 2014
KarenDW in Not About Food

Aluminum Grease Dispenser Alternatives

Please excuse my ignorance, but I am unclear as to why using aluminum would be a concern. I use glass jars (brought to room temp before adding the slightly cooled oil), because I like to see what is in my container.

Apr 08, 2014
KarenDW in Cookware

Stainless pan burnt, safe?

Unless the surface is damaged, I can't imagine why there would be a (food) safety issue. (my education was in metallurgy).
Maybe send a photo to the manufacturer, and ask their opinion, rather than taking to a shop. But I'd still cook in it, unless the surface is pitted. Food will stick to a pitted surface, and therefore, the cooking will be much more challenging, but still not dangerous.

Apr 08, 2014
KarenDW in Cookware

duck press

there's probably an opportunity in creating a time-share duck press network...

Apr 08, 2014
KarenDW in Cookware
1

How long can I store THAWED puff pastry in my fridge?

the expiration date is only an indicator of best quality... I'd bake one and taste it :)

Apr 08, 2014
KarenDW in Home Cooking
1

First time - 2 dinners & 2 lunches (from Toronto)

also Fable Kitchen, on West Fourth, near Burrard. Easy transit from downtown, on the #4 or #44 bus

Apr 08, 2014
KarenDW in B.C. (inc. Vancouver)
1

"New" Places for Dim Sum

My mama is allergic to crab, shrimp and salmon. It's a real challenge for us to find DS places who don't hid shrimp/dried shrimp in every sort of dumpling.
Niece is vegetarian (i.e., no oyster sauce!) She will attend family lunches, just about anywhere, but I'd like to find somewhere that she can get something to eat.

Apr 08, 2014
KarenDW in B.C. (inc. Vancouver)

Kiwi Season and Preferred Cntry of Origin?

Kiwi (harvest) season, in the PNW, starts around mid- to late-October. The fruit need to cure for a short time (couple of weeks?) after harvest. So, we are eating local kiwi through the winter. It stores fairly well at just above fridge temp, so a cool, insulated garage in the winter seems a good storage space. Our farmers' market in Vancouver had local kiwi through February.

Apr 06, 2014
KarenDW in General Topics

Is the cuisine so boring or just bad that you have to ask for alternatives?

At least a few times a month, I get a craving for Chinese, Japanese or Vietnamese style soup noodles. So, when traveling, I do try to make note of where these items might be acquired. Also, sometimes I do just like to have something "familiar", without resorting to McDonald's fries :) My last long trip was to Melbourne, for 3 weeks, so lots of variety there!

Apr 06, 2014
KarenDW in General Topics

Battling "condimentia"

yup. 'cos after all, what's a yogurt worth... $2? I'd do that for a friend. But, I'd probably ask what flavor she wants :)

Apr 06, 2014
KarenDW in General Topics

Battling "condimentia"

I actually like to have parts of lemons available, due to sometimes a dish wants "just a squeeze" of lemon, or a flash of zest.
And yes, I am also one of those people who take just one spoonful of yogurt. I think I've had the same tub of plain, full fat yogurt in the fridge for at least a month.

Apr 06, 2014
KarenDW in General Topics

Vegan, Kosher for Passover Recipes

White and semisweet chocolate usually have milk solids. Bittersweet and dark often do not.

Apr 06, 2014
KarenDW in Home Cooking

Vegan, Kosher for Passover Recipes

Some vegans will not eat refined sugar (white or brown), either, as bone char is used in the refining process. I use evaporated cane sugar, and maple sugar when cooking for vegan guests.

Apr 06, 2014
KarenDW in Home Cooking

Cooking time concept eludes me. Please help one more time

When cooking for others, I like the predictive element of estimated cooking time. At the very least, I can make a plan, and also make a plan for holding the finished roasted meat until meal time.

Apr 06, 2014
KarenDW in Home Cooking
1

Universal pan?

I'd go 2 qt saucier, for a one- or two-person household. If you often cook for larger numbers (i.e. 4-6), then maybe a 3 qt would work nicely. I think anything larger would be cumbersome for day-to-day cooking.
I'm also a culinary professional.

Apr 06, 2014
KarenDW in Cookware

Need Advice re: Outdoor Stoves and Cooking Outside

We use our weber grill, outside on the balcony, for searing larger quantities of meat. Transfer to a saucepan for either indoor/stove-top braising, or turn the grill burners waaaay down, for slow roasting.

Apr 06, 2014
KarenDW in Cookware

Cooking time concept eludes me. Please help one more time

Use the 2 lb timing as a guide, but it might take a bit longer, depending upon the size of the oven. i.e., adding 4 lbs of room temp (or cooler) product to the oven/bbq will reduce the overall temperature by more than adding a single 2 lb piece.

Apr 06, 2014
KarenDW in Home Cooking

best shopping aka "granny" carts?

I use a rolling wine carrier :) most frequently. Something like this
http://www.campingworld.com/shopping/...
On my version (for which I can't find an on-line photo), the bag can be removed from the trolley. I put a rigid plastic bin on the bottom (i.e., milk carton crate), fill it up, and then stack the cooler bag on top. The "trolley" can hold up to 70 lbs or so.
Without the plastic bin, the whole affair is foldable, to a very polite and manageable size :) There are small hooks built into the telescoping handle, which can accommodate a shopping bag or two, or my purse.

Apr 05, 2014
KarenDW in Not About Food