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Restaurant that serves T-Bones in YEG

Is there such a thing? I've searched quite a few menus online and we've done some in person research but don't seem to be having any luck locating anywhere that serves a T-bone steak anymore.

Has this gone the way of the dinosaur? I have a friend here from Ireland who dreams of trying a good old-fashioned Alberta beef T-bone. While we'd prefer it to be in Edmonton, seeing as he's based out of near Red Deer and we travel all over to see each other due to work schedules, we're willing to try elsewhere if we have to.

Any suggestions?

Aug 26, 2013
nsstampqueen in Prairie Provinces

Where to buy noodles in YEG?

Well I may have had trouble finding the noodles in Edmonton but I'm on vacation in BC this week and I stopped at DeMilles in Salmon Arm and found them! I bought two bags to take home and now I just need to find who sells this brand, they're in the car now and I can't remember the name, but we tried them out for dinner and they were delish! Organic, egg noodles and cook in only 3 minutes so well worth sourcing out.

figures I'd find them in some random place!

Apr 28, 2013
nsstampqueen in Prairie Provinces

Where to buy noodles in YEG?

Other than going way out of my way to the downtown or south side (until the new Italian Centre Shop location opens) I'm looking for places on the north side or west end of Edmonton to purchase wide flat noodles. I've come across a number of really interesting noodle dishes lately and substituted different noodles with disappointing results and am hoping with the proper noodles the results will be better. The called for noodles are long broad egg noodles that Safeway, Sobeys and the like don't seem to carry. Any suggestions?

Apr 03, 2013
nsstampqueen in Prairie Provinces

Edmonton's Jack's Grill Closes It's Doors - Sign of the Times or ??

I also didn't think too much of where he stated his customer base was dying - didn't think too much of his customers did he??

Mar 21, 2013
nsstampqueen in Prairie Provinces

Edmonton's Jack's Grill Closes It's Doors - Sign of the Times or ??

Just read the article in today's Edmonton Journal - anyone surprised???

While I've only eaten here a few times, it wasn't one of my favs - found it over priced for one.

Found it interesting the owner blamed the failure on his customer base having homes in the southern US in the winter???

http://www.edmontonjournal.com/life/f...

Mar 21, 2013
nsstampqueen in Prairie Provinces

Fresh Lobster in YYC? Price vs. Quality?

The only 2 cents I have to chime in with is - does North Sea Fish separate males/females? Do any fish mongers do that anymore? Back in the day (now I'm sounding old) when my grandfather had his cannery in Newfoundland (ok we're talking before 1955) it was illegal to take females of any size, they all had to be put back. This kind of makes me a big proponent of sustainable fishing practices and that is usually how I pick the places I buy lobster at.

That being said, not many places here in YEG separate them (or even have staff that know the difference) - I'm usually left to determine that myself and make my own picks from the tanks.

My personal preference for quality would be T&T - they have a great turnover and the quality has always been excellent when I've purchased there, they also seem to watch prices and match or beat them when lobster is on sale elsewhere.

Feb 13, 2013
nsstampqueen in Prairie Provinces

cabo san lucas

Google Trapper's List - should show up but if you can't find it there try Trip Advisor with the same search.

I can highly recommend Gordo Lele's a little hole in the wall local place that is wonderful and not to be missed. Also, Tacos Gardenias which is not far from the marina/Puerto Paraiso shopping complex. Again, nice, local and not to be missed - but only open during the day, I believe they close at 5.

Jun 21, 2012
nsstampqueen in Mexico

need ideas for egg substitute

You can also replace an egg with soy flour in recipes - you just need to add a bit of water to make up for the liquid - I haven't done this in years but supposedly the proteins replace each other equally well. Now I use Chia and can highly recommend it - especially for diabetics (I'm type 2). The next time I make my whole grain banana bread I'm going to replace the butter with Chia gel and see how it goes!

May 07, 2012
nsstampqueen in Special Diets

HELP! Cooking with very specific diet restrictions??

Just a quick little side note - I notice you are not able to use sugar - try agave syrup - I'm type 2 diabetic and have switched to agave syrup in baking and things like coffee with great success. It's my understanding there is no effect on blood sugar levels with agave syrup (in case that's an issue for you).

May 07, 2012
nsstampqueen in Special Diets

Need substitution help - replacing sugar and butter

Thanks for the link - that was some list of hits - found one that uses 1/4 cup canola oil instead - but I think that's way too much liquid. I'm only replacing 1/2 cup melted butter - and putting in 1/2 cup liquid agave syrup - so adding 1/4 cup oil is just going to add liquid when it doesn't need it. Have to do some more digging around.

Feb 05, 2012
nsstampqueen in Home Cooking

Private Dining/Restaurant Rental (Edmonton)

A lot would depend on your budget. We had our wedding rehersal dinner at Tom Goodchild's Moose Factory. They have private rooms, and not so private rooms that can be closed off. Not sure now, but they used to have a special menu for those kinds of events where you could offer guests less choices - making it more affordable if you wanted.

The Sorrentino's group of restaurants I believe has a location or two with private rooms - check their website for that info.

Several of the chinese restaurants in town (Golden Rice Bowl and Jumbo Dim Sum come to mind right away) have moveable walls in their restaurants that can section your group off from the rest of the place as well.

Feb 05, 2012
nsstampqueen in Prairie Provinces

Need substitution help - replacing sugar and butter

I want to make some banana bread today - I have a favorite recipe that turns out every time, however, seeing as I'm a diabetic I'd like to replace the following:

1 cup sugar stirred into 1/2 cup melted butter/margarine; with agave syrup.

I've got the sugar conversion figured out but what the heck do I replace the butter/margarine with?? I'm absolutely stumped on this - I need to put some kind of fat in there, other than an egg the butter is the only fat in the recipe. Can I use applesauce to replace it (what would the loss of fat result in?). I've heard of using the applesauce trick, but am worried about the result. Help!!

Feb 05, 2012
nsstampqueen in Home Cooking

Baked spuds: To poke or not to poke?

Oh my yes they will definitely blow up, especially if you leave them in a few minutes too long. That said, some of the best bakers I've ever made were using a really old method - soak potatoes in cold water for at least 20 minutes, then put in hot oven 400F or so. After about 20 to 30 minutes remove and poke really well (I usually poke two to three times on the front and back of each potato), then finish baking. This usually ends up with a nice cripsy skinned potato with lots of moist fluffy tater inside!

Feb 05, 2012
nsstampqueen in Home Cooking

Abundance of Green Peppers

Although it might be considered a "stuffed" pepper recipe - I really love the chinese dim sum dish with a shrimp mixture on top of a big slice of green pepper - topped with black bean sauce - YUM! I also do my own version at home - raw shrimp (whatever size - I prefer the ones that are about two bite size), diced green pepper (about 1/2") and then I stir fry the shrimp for a minute or two, add in the green pepper and fry for another minute or two - more to just heat the green pepper than cook it - the crunch is really nice, add in some black bean sauce and stir to coat - and then enjoy! Tastes very much like the dim sum dish without all the fuss.

Jan 21, 2012
nsstampqueen in Home Cooking

2012 Confessions

That's my guilty pleasure right now, I admit it - Lay's Sour Cream and Onion - a small bowlful when I get home late from work - just enough to get me through cooking supper.

Jan 21, 2012
nsstampqueen in Not About Food

Cabo San Lucas Eats

How about Tacos Gardenia - I think it's on Hidalgo - it's not far from the Puerto Paraiso Mall near the fire department if that helps - amazing tacos - my favorite were the shredded beef, but the shrimp and fish seem to be super popular - they serve them with little bowls of things to add to your tacos - shredded cabbage, cheese, salsa, chopped radishes, etc. Also highly recommend any of their ceviches and cocktails (as in shrimp cocktail) they are delicious and a real bargain too!

Jan 17, 2012
nsstampqueen in Mexico

Need recipe for shrimp and snow pea leaf dumplings (har gow).

Check out the website - www.chinesefood-recipes.com they have quite the database on everything even remotely related to chinese cooking - dim sum recipes, tips, explanations, etc. It's become my go-to source lately for everything I want to know about chinese cooking. Hope it helps!

Nov 02, 2011
nsstampqueen in Home Cooking

In quest of good eats...

What about Baja California Sur - Cabo San Lucas, San Jose del Cabo and the Corridor - lots of great food! They are really becoming known as a dining destination. For local flavour and the freshest seafood around - remember these were once sleepy little fishing villages (not that long ago either).

We travelled to the area three years ago and absolutely fell in love! If you search the internet you should be able to find Trapper's List - a list of all the restaurants in Cabo and how much they cost and type of food served. San Jose takes a little more digging but there are some really awesome places in the whole area.

General guide - Cabo is the party spot, lots of activity; while San Jose is very laid back and quiet in comparison. While a lot of the beaches in the area are unswimmable due to undertow, the sound of the waves crashing (and I mean CRASHING) against the beach is a wonderful serenade over dinner/lunch/breakfast, etc. The snorkeling is not that great, I agree, you can only handle so many "nemo" fish, but there are restaurants/resorts where you can sit on your lounge chair or patio or table and watch the killer whales (and other varieties) not that far off the coast. Just my two cents worth.

Nov 02, 2011
nsstampqueen in Mexico

Consider the butter tart, iconic Canadian sweet - buttertart's mom's butter tart recipe...

I always make butter tarts from a very similar recipe to yours, mine does include white vinegar however, which makes them really foamy in the oven - always put a pan underneath or they'll go over for sure!!

Here's the funny thing about butter tarts for me - I always thought we had them as children from a bakery in Annapolis Royal Nova Scotia - but mine never tasted quite the same and I could never figure it out. Then my dad said "oh you mean egg tarts" - not quite sure about the difference but the egg tarts we had as kids tasted and looked very similar to a butter tart without the currants or raisins! I'd go back 30 years just to have one of those tarts!!

Oct 11, 2011
nsstampqueen in Home Cooking

What to do with imitation crab meat

I make a green salad with some lettuce mix (or whatevers on hand), cucumbers, green onions, and the crabmeat flaked up. For dressing I take a scoop of miracle whip, two tbsp each of salad oil and white vinegar, salt and pepper, and shake it up and coat the salad. Best if eaten right away (this is a great timesaver in our house when we have unexpected friends stop over).

I have a friend (very Italian) who makes Fettucini Alfredo with the crabmeat, mushrooms, shrimp and scallops. She makes hers from scratch (of course), I will use the jarred sauce (yikes I know!) more often than not, and I don't include the mushrooms (not one of my favs). I cook the shrimp and scallops in a saucepan with some butter/olive oil mix until almost done, drain the pasta, add the sauce (heated first) and at the last minute toss in the seafood mix - we love this!

Oct 07, 2011
nsstampqueen in Home Cooking

Portable burner recommendations?

I have been thinking of purchasing a single portable burner for awhile now - I have an induction smooth top stove and I would use the portable for pans which don't work well on the cooktop. My personal choice would be the old fashioned coil electric - you don't need special pots and pans, you can use a wok, etc. I believe the price would be much less for a standard coil burner than for anything else (not that that's much of a consideration for me personally, however, I want something I can just throw a pan on and use without having to worry too much).

Oct 05, 2011
nsstampqueen in Cookware

Do You Live In A Place Where It's Legal To Make And Sell Food From Your Home?

Here in Alberta, Canada you must go through a licensing process whereby you must comply with Board of Health rules. The rules are so strict that I believe you basically have to have a completely separate kitchen for preparing food for sale. That being said, it might not be quite as strict as I think it is as there is a large cottage industry of producers who sell their homemade baking/cooking/preserving etc. at the various farmers markets throughout the year. I can't quite imagine they all have these big industrial kitchens in their homes (and then their own basic kitchen for preparing meals). I know there are commercial kitchens that rent space in Edmonton, not very expensive if you team up with a group, but individually it wouldn't make sense.

On a side note (this may have changed in the last year or two) - you used to be able to sell food for not-for-profit organizations or fundraising for a charity at a farmers market without having to have a commercially approved kitchen - as long as the items were donated to the group having the sale.

Oct 05, 2011
nsstampqueen in Not About Food

Cilantro Haters, it's not your fault!

To me fresh cilantro I buy at the grocery store tastes very soapy - so much so that no matter what I've made it's inedible to me. However, here's where things go strange for me - I buy dehydrated cilantro at the grocery store and use that in pico de gallo and other recipes that call for fresh cilantro and I have no issue whatsoever. Then I go to a restaurant and have dishes served with both fresh and cooked cilantro and have no issue there either. I don't get it, I thought it was me, I thought I was doing something wrong when washing/rinsing the cilantro because I've eaten it so many times without an issue, and decided to try buying fresh and will not do that again!! Makes no sense right????

Oct 04, 2011
nsstampqueen in General Topics

Edmonton: Claws for pulling pork?

Try Home Outfitters - they have lots of gadgets, I think I remember seeing these, but they may also have been strange salad servers instead.

Oct 04, 2011
nsstampqueen in Prairie Provinces

Looking for assistance with specialized weekly menu planning

Thanks for all the suggestions! This week is going to be Chinese - just cause I like the healthier aspect of it - lots of veggies!

Menu so far:

Sunday - Mu Shu Pork
Monday - Beef and Snow Peas with Panfried Noodles
Tuesday - Chicken Wonton Soup (have to do this ahead as Tuesday is meeting night)
Wednesday - Dim Sum Style - shrimp in green pepper with black bean sauce, pan fried sticky rice, and pork dumplings
Thursday and Friday TBD yet - suggestions for something different or unusual (no weird foods please - I'm not that adventurous yet). I do have a recipe for Shrimp Pancakes that looks wonderful but makes me nervous - it really is pancakes with shrimp in them with a dark, thick sauce to pour over top, I'm not sure how that would work out but might try it.

Oct 02, 2011
nsstampqueen in Home Cooking

Looking for assistance with specialized weekly menu planning

Uh oh something went wrong there:

"It's either been moved, removed, or it never existed.
We apologize for the inconvenience.
To find the information you're looking for, please try searching:"

That's the message I got, hopefully you can point me in the right direction (or to the right person). I want to have my menu for next week set by Sunday so I can do my weekly shopping trip prepared!

Sep 30, 2011
nsstampqueen in Home Cooking

Baja California Culinary Fest 2011

Maybe it's just me but that link isn't working, I'll try to find the info with a search - sounds wonderful, we wanted to come to Baja in October/November but looks like it'll be April now.

Sep 30, 2011
nsstampqueen in Mexico

Looking for assistance with specialized weekly menu planning

I’ve decided to try something different for the month of October and maybe even November. I would like to try eating one cuisine from around the world for a whole week. I would like to start with either Italian or Chinese, then Mexican (which I could eat 24/7/365), maybe something from Latin America, Mediterranean, or …

What I would like are some suggestions for other peoples favourites from different cultures/cuisines. I have tons of cookbooks, but reading a recipe and it actually being something worth making can be two different things (as I’m sure most of you know). While I am a picky eater (I’m trying to be more adventurous) my hubby (the human garbage disposal) will eat anything and usually not complain.

So, I have everything you would pretty much need to make average to moderately complicated dishes. I have enough kitchenware to make do if something calls for a pan or dish that I may not have an exact match for. While I wouldn’t mind a complicated recipe or two (something that takes several hours would only be good for a Sunday) I’m looking for cultural favourites that would be new to me (is this asking for two much?? I am a very competent cook, however, have not been too adventurous in the past with recipes from other cultures – I have seriously gotten into Mexican cuisine lately but that only extends to things like soups, tacos, rices, a few sauces, etc.). I do not need recipes for Lasagne or Bolognese sauce – but different pasta dishes are welcome.

I’m doing this because I have started a new job with different hours so I have a little more time than before, it’s a bit of a stressful job so the planning/prepping/cooking, etc. will relax me, and I need to broaden my horizons for awhile I think. Any suggestions appreciated – recipes, links, etc. I really need inspiration if I’m going to come up with 6 dinners a week – especially in the ones I am unfamiliar with. Again, it doesn't have to be fancy, complicated stuff, comfort food more than welcome, and thanks!

Sep 30, 2011
nsstampqueen in Home Cooking

What Are Your Irrefutable Food Rules? [moved from Not About Food]

I find quite a bit of that on the Prairie board too - comparing Chinese restaurants, especially Dim Sum places to Vancouver, China, or San Francisco (and other places). I know you will never see Eat Street in Edmonton - we might have 3 actual food trucks (and that's if the BBQ truck is still operating). We have street food on one street (and those are permanent locations not even stands). Really, if we didn't have Alberta beef we'd be completely hooped! I travel to Toronto to visit my mom and brother and they never say "oh you have to check out this place for...". Alas, i guess it's our loss.

We used to have a place worthy of DDD but it closed - due to financial difficulties. I don't think even Rachel Ray would do $40 a day here, lol. Oh well, this is what we travel for right??

Sep 30, 2011
nsstampqueen in General Topics

What's for Dinner? #109 [old]

The salmon turned out wonderful! I didn't overcook it (which I have to admit I do all too often) it was still nice and moist and flaky. But we did not enjoy the dill sauce made with the greek yogurt. I have to say that it is Balkan Style yogurt (so I guess probably not exactly the real thing). It didn't have a lot of tang - hubby said he would have rather used ranch dressing (and this is from the human garbage disposal). I didn't cook the salmon with the sauce, we put it on when plating it up - maybe baking would have improved the flavour?? This being my first go round with the yogurt - I better make something else with whats left and see if I like it that way - I'm thinking something breakfasty tomorrow on my day off. I have some fruit to cut up with it and maybe some granola on top - see if I like it - I sure liked the texture of the stuff - that's one thick and creamy yogurt! Otherwise, I won't buy it again. The stores we have access to only seem to have this Balkan Style - nothing authentically called Greek Yogurt (but I had read somewhere on here that this product is the same thing). Oh well, live and learn and try again!

Sep 30, 2011
nsstampqueen in Home Cooking