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Oakwood burger Vancouver

I ate here yesterday, your burger sounds like it might have been an off-day a little bit. I thought the burger was good, could have been a little beefier, but it was good and very juicy and had a good char. I asked for it medium and that's how it arrived, nice and pink in the middle. The problems, in my opinion, are mainly the burger's toppings.
I liked the taste of the bun, but it couldn't handle the burger and topping and fell apart quickly. I ate most of the burger with a knife and fork! Not a fan at all of the mayo, alfalfa sprouts or the fried onion strips on the burger. Especially the mayo as there was a truly ridiculous amount of it on the top and bottom buns. No wonder it fell apart.
Fries were great though! Perfectly salted and crunchy, and I loved the garlic dipping sauce and the house made (?) ketchup

Pesto with other greens?

I have a ton of kale, broccoli rabe, and some other greens (that i actually can't identify....dunno what to do about that) from my CSA box. Too much for 2 people to eat comfortably before they go bad. I've heard of people making pesto with these greens but I admit I'm a bit dubious. Has anyone else done this? Is broccoli rabe pesto actually good? Does anyone have any good recipes?
Otherwise, any similar suggestions for what I can do with all these greens would be very welcome.

Jul 07, 2011
Slowdive in Home Cooking

Do you like it when your server recognizes you?

I don't eat out often enough now for this to be an issue, but I've had it happen in coffee shops. Normally I really liked that they remembered my drink order. When I was a senior in high school and I got coffee from my school cafeteria the awesome lady who worked there would even make my order in advance when she saw me, thus allowing me to skip waiting in line with the junior school kids for 15 minutes.
But I HATE when the staff makes a big deal if you order something different. That happened to me once when I was about 15. The barista said, "You'll have the usual, right?" and i said no, I'll actually have (whatever it was I ordered) today. He made a big deal out of it- "OOOOHH, getting fancy today, aren't we?" to the point where I kind of felt like he was mocking me.
Now I'm sure he probably thought it was just a friendly ribbing, but being an awkwardly shy teen I was incredibly embarrassed and I never went back to that coffee shop again.

Jun 11, 2011
Slowdive in Not About Food

Preparing for a power outage

Thanks guys! The food is the only thing I was really worried about, since no-one calls our landline, we can drink the tap water here, it's light outside until about 9:30 pm, etc. I doubt the outage will be longer than planned; they're just doing some routine maintenance I think.

Jun 06, 2011
Slowdive in General Topics

Preparing for a power outage

Sorry if this is the wrong board, I couldn't think where to ask this. My neighbourhood's going to have the power out for 8 hours, and I was wondering if I need to be worried about the food in our fridge. It's about 25 degrees where I am- will anything spoil while the fridge is off for those 8 hours? I'm assuming everything in the freezer should be fine.

Jun 06, 2011
Slowdive in General Topics

Restaurant recs

Wow, I'm more blind than I thought. Thank you!

Restaurant recs

Really stupid question but how do you get to La Buca? I walked down 24th and Macdonald today but didn't see it on either side of the street (walking past West Side Bakery, that little corner grocery store, etc.)

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La Buca Restaurant
4025 MacDonald St, Vancouver, BC V6L2N8, CA

Restaurant recs

Hmmm. If my neighbours are that fascinated to hear all about how my soil biology, weed science, etc courses are going when I tell my dad about school, I suppose they're welcome to listen in.
Anything thats particularly good on their menu? I know someone mentioned the steak for two but I'm not a steak fan.

Restaurant recs

Thank you all! I'm probably going to go with La Buca, although Lupo's online menu is making me salivate. It's closer to me (no car), has free parking for my dad, and is a bit cheaper.

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La Buca Restaurant
4025 MacDonald St, Vancouver, BC V6L2N8, CA

Restaurant recs

My dad's coming to Vancouver soon and would like to take me out to dinner, he asked me to choose a restaurant. Any suggestions for nice restaurants (only in Vancouver proper please) fairly expensive is okay. No Japanese or Chinese restaurants please! I may be the only person in Vancouver who doesn't love sushi, and I grew up in China anyway so I tend to prefer something different. He really likes Italian food, so I was leaning towards Lupo which I've heard is good. True? Any other suggestions? It will be a Friday night if that makes any difference.

I know this is a pretty generic question but what can I say, I'm a poor student and don't go out to dinner very often, unless it's The Naam (ugh) and I want it to be a nice meal.

Pastured butter in Vancouver?

Is it actually possible to buy pasture butter anywhere here? I'm curious because one of my friends who is from Ireland raves about Kerrygold and how it's much better than any butter she's had here, but I've never seen it (or any other pastured butter) here, even in Whole Foods or places like that. Is it sold anywhere?

New Favourite Bakery!! Beyond Bread 4th & Alma Vancouver

I finally made it over there last week (and today) and it might even better than I remember. And the baguette! I'm slightly ashamed to admit I finished that in one day. Good thing it's not too cheap or this could be dangerous.

New Favourite Bakery!! Beyond Bread 4th & Alma Vancouver

I've been meaning to get over there, I loved Transylvanian Peasant Bread. Does anyone know the opening hours?

Yaletown vegetarian?

I'm going to Illuminate Yaletown with a friend tomorrow, she's vegetarian, normally when we go out we go to the Naam since it's fairly cheap and easy. But that gets kind of old so can anyone recommend anywhere for vegetarian food in Yaletown that's a) not too pricey and b) wouldn't require reservations. Thanks!

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The Naam Restaurant
2724 W 4th Ave, Vancouver, BC V6K, CA

What are you baking these days? Part XIV/14 2/1/11 - the first anniversary edition! [old]

Would have been better if they were actually croissants but hey, I've heard of much worse failures when attempting laminated dough! And that chick's focaccia recipe is great, I actually made the full recipe tonight but added a bunch of dill, rosemary and roasted garlic to the dough. Food like that is what the word "mouthgasm" was invented for.

Feb 05, 2011
Slowdive in Home Cooking

Do you buy Frozen Pizza? Do you Buy Pre-made Crusts? Why the Reluctance to Go the Next Step?

1) Time. Homemade crust doesn't take that long but it's not exactly a 15-minute dinner you can just throw together with no planning at all.
2) Being intimidated by yeast. Plus I guess a lot of people just don't like baking, working with flour, cleaning it all up, whatever. It can be a hassle if you have very little free time.
3) This is probably just because I'm a student, but I've talked to people my age who don't realise that making your own bread, pizza dough, etc is even an option. To them these foods just magically grow from the grocery store shelves or something. They can't fathom making dough at home.
That said when I was growing up my mom always made a bunch of homemade crusts maybe once every three months and froze them for quick use later. I've never made pizza or had it at home with store bought crusts or dough.

Feb 05, 2011
Slowdive in General Topics

Do you get obsessed with certain foods?

Does anyone else go through food "phases" where they eat the same thing every day, look for/make different version of it, and eat practically nothing else for weeks or months? For example this fall I think I ate a sweet potato almost every single day for breakfast. I even traipsed around Vancouver looking for harder to find varieties like the purple yams. Then after about 3 months that subsided, although I still eat them a few times a week. Or for the past month I've eaten tinned salmon for pretty much every weekday dinner. I normally don't eat butter on my toast but for a month I've been having buttered toast every morning, I just suddenly HAD to have it, until one morning I woke up and didn't feel like eating butter again. Stuff like that. It's almost like fixating on certain foods for no apparent reason.
Anyone else get like this? People are surprised when they find out what a ritualistic/habitual eater I am because they know i love to cook. But I also love routine, which I'm guessing is a big part of it.
(I feel like this makes me sound like a total nutjob; but I swear I'm not! Only slightly neurotic, for the most part.)

Feb 05, 2011
Slowdive in General Topics

Just an excuse for butter!

White rice! I'm not much of a butter fiend but buttered white rice is the best comfort food.
Also when I'm feeling particularly indulgent, homemade bread with BROWN butter, or toasted in a pan with it. Soo rich but a little goes a long way. Other than that I prefer potatoes, corn etc plain.

Feb 05, 2011
Slowdive in General Topics

What are you baking these days? Part XIV/14 2/1/11 - the first anniversary edition! [old]

I pretty much just loosely scaled down this recipe for the 3/4 cup of potato I had on hand, replaced half of the flour with semolina flour, and omitted the olive oil (because I totally spaced and forgot it) http://www.buttercreambarbie.com/2010...
I let it rise overnight in the fridge though, and baked it as a small flat round instead of in a sheet pan because it was a small amount of dough. Also I used one of the "white" sweet potatoes, not the bright orange ones.

Feb 05, 2011
Slowdive in Home Cooking

What are you baking these days? Part XIV/14 2/1/11 - the first anniversary edition! [old]

Croissants! Well, I attempted them. I did sort of give up on shaping. This was my first time ever working with laminated dough...and I have a warm kitchen and little counter space. Cue melted butter everywhere even though I kept chilling the dough. I figured it was better to use the dough to make something incorrectly shaped then try and carry on shaping correctly and end up having to throw everything out because the dough turned into an unsalvageable melted butter mess. Still I was pretty happy that it didn't end in total disaster and I got a nice light flaky texture and all the layers in the dough since it was my first experience with lamination.
I don't know if it was the recipe I used but they were actually far TOO buttery and if I made them again I would probably reduce the amount. I took one bite and couldn't eat any more. I think they're best saved for a morning when you're really hungry, so they're in the freezer now.
And I also made a sweet potato/semolina flour flatbread to use up leftover potato and flour and it was delicious, I'd love to try another version with dill or rosemary in the dough.

Feb 05, 2011
Slowdive in Home Cooking

I Don't Like Cheese - Am I Alone?

I don't like cheese. Cooked, raw, by itself, in pasta or on pizza, whatever, I don't want to eat it. I've tried many different types from cheap grocery store cheddar to a bunch of different French cheeses (no idea what they all were- I guess I'm shamefully uneducated when it comes to cheese!) that a friend brought back from a trip to Paris- but it all tastes and smells like feet to me and makes me feel kind of sick. Feels like I'm chewing on a slab of fat. On the one hand it makes me feel kind of unsophisticated, on the other hand, i can't say I mind not enjoying a food that clocks in at around 120 calories for 30 g.

Feb 02, 2011
Slowdive in General Topics

Things we enjoy uncooked (that we probably shouldn't)

When I make buttermilk pancakes, I can never resist eating some of the batter raw. Mmmm.

Jan 27, 2011
Slowdive in General Topics

Whistler recommendations...

Can't speak to the question about cocktails, but I've had a couple of great meals at the Edgewater Lodge; and for their Christmas menu, they had a buffalo meatloaf that was seriously amazing. I'd definitely recommend eating there. On the more casual end, I seem to remember 21 Steps and Caramba are fairly good, although it's been a few years since I've actually eaten at either one. Avalanche Pizza is awesome, if you like that type of pizza.
And though it's not a restaurant, if you like baked goods, try Purebread in function junction- delicious bread.

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Avalanche Pizza
4295 Blackcomb Way, Whistler, BC V0N1B4, CA

_______ ruins my figure/diet/life

Yes. Just one. I'm like dearcallie- for me, it's definitely bread, I can eat it until I feel sick if I'm not careful. Especially pita bread (or lavash, or whatever...all those types of breads). I don't know what it is about it because it doesn't even taste very good. But I try not to keep it around because I've learnt that whenever I cave and buy it, I will eat the whole package in one evening. I'm pretty bad like that with good or artisan bread in general (and that stuff is crazy expensive, which makes it even worse). Good thing I'm a distance runner so at least it doesn't do any "damage" but seriously, ugh.
Though apparently I've always been like this. My grandmother has a story she loves about taking me to someone's bar mitzvah when I was about 4 and everyone being astonished that such a tiny girl could eat ten slices of challah with butter!

Jan 25, 2011
Slowdive in General Topics

Chicken safety question...

I can't believe I messed up a meal I make so often but...well. I roasted a chicken tonight. It had been defrosting in the fridge but only for a few hours because I'm a space cadet and didn't take it out in the morning. I used the cold running water method to thaw it further. It was obviously still more frozen then I thought- I removed it from the oven after 1.5 hours, and let it sit for about ten minutes like I usually do before carving it. When I went to look at it after ten minutes I realised it was most definitely not cooked through at all. I stuck it back in the oven until it was, but since it was sitting out on the counter partially-cooked for those 10 minutes, is it safe to eat or not?

Jan 22, 2011
Slowdive in Home Cooking

Treats/desserts that travel well?

I love baking, but I live at school and have no access to a real kitchen during the week. On the weekends, though, I do- it's about a 2.5 hour bus journey away though. I'd love some ideas for desserts that I could make to bring back and share with my dormmates (For a baker, I have very little sweet tooth for some reason...another reason I'm asking for ideas.) I am having trouble thinking of things beyond basic chocolate chip cookies etc that will hold up well on the (hot) bus ride and trek back to campus and still taste awesome. Transporting things that are really sticky/gooey, or in a large container, is hard since I only have a backpack and I get back to school on public transport. Any suggestions?

Jan 21, 2011
Slowdive in Home Cooking

You rub on the magical Chowhound Lamp and....

White bread
Pizza
Butter for spreading on bread

But really, who could choose only three items ;)

Jan 04, 2011
Slowdive in General Topics

Mark Bittman's bagel recipe?

Two questions about this recipe (from "How To Cook Everything")
1) Has anyone else found that while the bagels tasted great and had that nice outside crust, they still had a pretty soft crumb and didn't have the same chewiness of a Montreal-style bagel (which is what I really want to make, since I can't exactly afford to ship St-Viateur bagels to myself...) Should I try adding some vital wheat gluten to the dough or something? I also noticed that my dough seemed a bit wet for a bagel dough and I might reduce the amount of water slightly next time. It's pretty wet where I am, maybe that made a difference?
2) I noticed that a lot of other recipes give a much longer boiling time, around 5-7 minutes as opposed to the 1 minute in Bittman's recipe. What's preferable?
Thanks for any feedback! I'm still a bit of a bread baking noob so anything would be helpful.

Jan 04, 2011
Slowdive in Home Cooking

Onions...

I volunteer with a group that cooks community meals and everyone knows that I'm the worst person to ask to chop all the onions because they irritate my eyes like absolutely nothing else- much worse than anyone else. Although if I have to do it the fact that it affects me so badly is a source of much amusement, of course. I know it happens to all of us, but within about a second of cutting into one my face will be streaming with tears, and my throat and nose start to burn pretty badly. In fact almost the same thing happens even if someone else is cutting the onions on the other end of the table, or if there's a bowl of chopped onion around me. I have to wash the cutting board and knife after or I'll still be "crying" while preparing the rest of the vegetables. One girl mentioned that the same thing used to happen to her but after a while she became desensitized, because she cooked with onion so often. No idea if that's true. At home I've tried chilling onions before cutting them, using sharper knives, etc, but nothing seems to help it. Do different people just have varying degrees of sensitivity to this effect of onions? Silly question maybe but I am curious.

Dec 22, 2010
Slowdive in Home Cooking

So Who Else Sells Iranian Bread W Side Vancouver Now?

I'm not sure what you're looking for but Granville Island Produce in the UBC Village has a small selection of stuff from Samba Bakery- nowhere near as good as the Parthenon's selection, unfortunately.