KarenDW's Profile

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La Brasserie

maybe a mini 'down is in order?

May 02, 2015
KarenDW in B.C. (inc. Vancouver)

Where to buy powdered buttermilk in Burnaby?

Did you call your local SaveOn Foods yet?

May 01, 2015
KarenDW in B.C. (inc. Vancouver)

Nice but less expensive wedding locations?

Vancouver Museum (or... new name, Museum of Vancouver) has a function space, and could bring in catering. Nice view.

May 01, 2015
KarenDW in B.C. (inc. Vancouver)

Pork Loin freezer meals.

Heats up similarly to frozen chicken strips ;P
But really... schnitzel should reheat ok in the oven = about 15 min., 375/400-ish. (180/200ºC.
I've frozen the coated pieces uncooked, and they do crisp up nicely. If you've defrosted the whole loin IN THE FRIDGE the whole time, then no safety reason to avoid re-freezing the single portions. Texture of the meat may be a little soft, but you're going to pound it anyways!

Apr 29, 2015
KarenDW in Home Cooking

Nice but less expensive wedding locations?

Are your friends hoping to have the marriage ceremony and the dinner in the same venue?

Apr 27, 2015
KarenDW in B.C. (inc. Vancouver)

Nice but less expensive wedding locations?

I yet haven't taken a walk down the street to check out the recent renos, but Province Marinaside had an alcove... not a separate room, which seats 12-ish. Nice location overlooking the marina at Yaletown.

Apr 27, 2015
KarenDW in B.C. (inc. Vancouver)

Pushcart dim sum - updates ?

Continental in Richmond (Cambie & No. 5 Road) still has carts. And they take resos.

How do you split the bill and tip evenly?

I am ok with that, unless service is exceptional. In our region, the auto-grat on a party of 8+ is 17-18%

Apr 24, 2015
KarenDW in Not About Food

How to invite friends for dinner, where everyone pays for their own food?

Perhaps, something along the lines of,
"We're heading to XX for dinner. Are you interested in joining us? OK with everyone if we split the bill evenly, or should I let the House know we'd like separate checks?"

Apr 22, 2015
KarenDW in Not About Food

Who owns the leftovers?

It all depends? As in... leftover food which is made at home = belongs to the whole family unless labeled. Leftovers from an outside meal = NOT YOURS unless you brought it into the house.
Maybe each person in the household needs his/her own basket in the fridge.

Apr 20, 2015
KarenDW in Not About Food

Who owns the leftovers?

Anyone in my house would ask me before eating my leftovers. Otherwise, whoever brought the food home from his/her outing is the "owner". I wouldn't think about eating food in a takeout container that I didn't bring into the house. Sometimes family members bring home take-away (not leftover) sushi, or other items, for next day lunch.

Apr 20, 2015
KarenDW in Not About Food

Market Shoppers: Get out of the quick check out line. You have too many items...

IDK, or maybe has difficulty with holding card and wallet at the same time as also holding coupons, and bagging her own groceries?
It takes me a few seconds to put my change back into my wallet, and to fit the receipt in, too. Also, the more I feel rushed, the less I am able to manage fine motor movements. This affects my ability to remove the card from my wallet, especially when there is no place to support my handbag at the till.

Apr 12, 2015
KarenDW in Not About Food

Market Shoppers: Get out of the quick check out line. You have too many items...

Waiting for 2-5 seconds is good defensive driving technique. But this is probably OT.

Apr 12, 2015
KarenDW in Not About Food

Market Shoppers: Get out of the quick check out line. You have too many items...

Really? You can't wait the 8 seconds it takes me to close my wallet?
In several of the shops I frequent, there is nowhere for my bag of product to rest, while I put my receipt, and change, away.
Frankly, I think it's inappropriate for the checker/cashier to start ringing up my order before the previous customer is away. And I will wait.
Sometimes, the cashier will ask for my loyalty card, or start scanning items. I tell him/her that I can wait until the person ahead is finished.

St. Paul's area

Depending upon how far you're good to walk, heading west on Davie would have several options, if not all Chow-ish.
I still like offerings at The Dish. Sometimes they are GF. Also, I was satisfied by both Pho Goodness and Pho Central. You'd need to ask whether or not they have soy sauce in the broth, vis a vis GF.

For another sushi option, daughter likes Jako on Davie near Seymour.

Gendering of Food

me too!

Apr 09, 2015
KarenDW in General Topics

Fire Code bans use of barbecues on decks of apts. and condos - HELP

Also, quite likely, insurance coverage may be void, for not complying with local ordinances.

Apr 09, 2015
KarenDW in Not About Food

Old school table manners... what were you taught? update

I'd prefer quiet, subtle texting to my brother's loud ringtone and his subsequent conversation AT TABLE.

Carbon steel wok from Ming Wo Chinatown

Attison is great!

Apr 08, 2015
KarenDW in B.C. (inc. Vancouver)

Are you the main shopper/cook at home?

Especially when we want something "fancy", or are having a dinner party for Not Family. Although Mr.DW surprised me recently, by preparing a cheese plate, for friends dropping over.
Mr.DW is retired, and I cook for a living, at several different locations. On nights that I am working, he plans/shops/prepares for his own meals, and sometimes makes enough for me. We live within walking distance of several produce markets, medium sized supermarkets and ethnic shops. Also, we have moderate food budget, which would be higher if I stopped buying so much wine and gin!
But I do the majority of menu planning, and ALL organizing for any potlucks, major events and family dinners.
He is really good at cleaning the apartment, and moderately good at dishwashing.

Apr 08, 2015
KarenDW in Not About Food
1

freezing Onions

I do likewise, often; especially when I have an abundance, or when I only need 1/2 an onion for a recipe. Likewise with celery, bell peppers, green onions; when I have plenty, and no plan to use soon, I chop and freeze. Don't even bother to blanch.

Apr 06, 2015
KarenDW in Home Cooking

Changing Eating Habits b/c of Foodborne Illness Risk

I try to minimize exposure to foodborne illness, through my purchasing patterns, i.e.:
Ground meats come from a butcher shop who works from whole carcasses, rather than the supermarket which buys from a broker whose supplier combines hundreds of carcasses into one batch;
Chicken and eggs from smaller farm operations, where the birds have more room to move around, and lower risk of ill health;
Vegetables and fruits, when possible, from farmers who provide adequate toilet and sanitation facilities for field workers.
I also wash the outside of melons, other hard fruits, and pumpkins with mild soap and a brush, rinsing well, before cutting. (especially if the skin is multi-faceted, such as canteloupe or pineapple).

Apr 05, 2015
KarenDW in General Topics

Tips posting to credit card later?

I'm not in the habit of checking my credit card statements online, although my DH checks his. So therefore was sincerely wondering what I'm compromising by not doing so.

Apr 05, 2015
KarenDW in Not About Food

Where to find Unrefined Salt in Vancouver?

Famous Foods, Greens Markets and Choices Markets all have numerous varieties of salt. So do Gourmet Warehouse and Well Seasoned.

Apr 05, 2015
KarenDW in B.C. (inc. Vancouver)

Receiving expired food as a gift

sometimes the food bank pre-bags items, and so a customer/client doesn't really have the option of declining an item.

Apr 05, 2015
KarenDW in Not About Food

Tips posting to credit card later?

idk, do we /really/ need to check the next day? I wouldn't bother checking until I received my statement.
All of this "must need to know, NOW" activity has me wondering, why do we need to know right away?

Apr 05, 2015
KarenDW in Not About Food
1

Do either of these sound like good ideas for a potluck?

I've seen this idea on potluck tables. One thing I've always wondered is how to prevent bits of foil from becoming mixed into the food during serving. I suppose using a non-metal serving spoon would help?

Apr 03, 2015
KarenDW in Home Cooking

lasagne vs ziti

I plan a lot of family dinners, for which people are asked to bring specific dishes. If asked, I can accommodate substitutions such as what you are suggesting. But someone bringing a lasagne, when asked for a hot vegetarian side dish?... Hmmm... I wish we are not related. ;P

Apr 01, 2015
KarenDW in Not About Food

What Style of Beer Do You Use to Cook Mussels?

We made beer-steamed mussels on Monday! I've had success using a "saison" or other lightly floral, spicey (but not "hoppy") ales. Pilsner would work. My suggestion is to use a beer that you enjoy drinking on a hot summer day :) Probably not strongly flavored.
I sauteed onions, garlic and seasonings, then added beer; reduced beer to 50% before adding mussels. All good.

Apr 01, 2015
KarenDW in Home Cooking
1

Par-cooking bacon - can it be done?

I frequently par-bake for all sorts of recipes. Cook the bacon between two sheet pans, with parchment lining; just until the fat is rendered out, but strips are not crispy. Refrigerate bacon overnight. When wanting to build the Devils, let bacon sit at room temp for 20 min or so... then proceed.
The important bit is to not let the bacon get crispy on the par-bake!
I usually do mine at 320-350ºF for 20-30 min, but YMMV.

Apr 01, 2015
KarenDW in Home Cooking