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Freezing wasabi paste

I've just discovered that my tube of wasabi paste has fallen in the freezer. Does anyone know whether the paste will be the same once thawed?

Oct 03, 2013
mym in General Topics

Soaked tapioca mush

I have the same problem... I bought large pearl tapioca for a recipe that asked for an overnight soak. As soon as I poured water on them, they started disintegrating. I cooked them anyway, and they completely disappeared. What am I doing wrong?? Are there different kinds of large pearl tapioca?

Jan 31, 2012
mym in Home Cooking

Vegan/Vegetarians: What to eat when feeling under the weather???

Miso soup!

Oct 03, 2011
mym in Home Cooking

L'un des Sens

I went there last week with a friend. I had coupons from Citylinked (got the 33$ meal for 15$). We both enjoyed our meal, but wondered whether we would pay the regular price for it - we are poor starving students after all!

I had:
1. Lentil soup with wild rice and tofu
- there were cherry tomatoes which seemed out of place
+ the flavour was great
+ it came with bread with two dips (olive/balsamic and smoked humus, which I loved and my friend hated)
2. Asparagus tasting
+++ in love!
It's true that the pana cotta of ewe's cheese did not have the right texture to be a pana cotta, but who cares? it was delicious
3. Pudding chomeur
+ it was decadently delicious and looked quite pretty
- by the end of the jar, I felt it was too much sugar, they could have made the portion smaller

She had:
1. Scallops
++ she absolutely loved it, they were cooked perfectly. This would have been the highlight of her meal if it wasn't for the deer
- she said the shrimp croquette was not necessary, the scallops could have stood on their own
2. Fois gras French toast with parsnip puree flavoured with gingerbread spices
- she found it too heavy and lacking in fois gras flavour
- she didn't like the vegetables (boiled carrots?) that came with it, or the parsnip puree (she doesn't like cinnamon, so that doesn't help)
+ I tasted the parsnip puree and loved it - I will try to duplicate at home
3. Deer over wild mushrooms
+++ the highlight of her meal. Cooked pretty rare, she said they were cooked perfectly

We both liked the food, but found the portions to be small. That is part of the concept, but we wondered whether we would pay full price for it.

Our waitress was fantastic and very helpful in describing the dishes. The sommelier was also quite helpful. The only complaint we have about the service is that we waited when we entered, no waitress came forth for a while.

May 22, 2011
mym in Quebec (inc. Montreal)

Favorite non-fruit pies

I'm pretty sure that doesn't count as a dessert pie by any stretch of the imagination! :P

Mar 31, 2011
mym in Home Cooking

favorite vegetarian food in mtl

Vegetarian and Persian:
1) Byblos has plenty of tasty vegetarian options
2) For a more (very!) casual setting and cheap prices, Kolbeh Amu Jamal on Sherbrooke (across from Akhavan) has 4 or so vegetarian options.

Mar 29, 2011
mym in Quebec (inc. Montreal)

Fresco pressure cooker is driving me crazy

Hi, I think I have the same pressure cooker. Is it this one? http://www.canadiantire.ca/AST/browse...
The instructions make no sense to me whatsoever... I see two settings for the pressure, one is like a capital I and one is like a pot with steam. From what I learned by trial and error, I think the I is the setting for cooking under pressure and the other one is the setting to release steam. I keep the pot at a temperature necessary to keep the red thing popped up. The instructions indicate there are two pressure settings, but I think there is only one...
Nyleve, is that the one you have, and are you using it the same way?
I'm mostly typing this so that we poor souls with the same pc and the same set of incomprehensible instructions can make sense of this!

Mar 13, 2011
mym in Cookware

Russian Pickled Cabbage

Do you mean the fermented kind? Kvashennaya kapusta?
If so, here are some recipes I found through a quick search of the internet (haven't tried any):

Mar 13, 2011
mym in Home Cooking

Is there any chocolate restaurant in Toronto?

In Montreal, we have Juliette et Chocolat (see http://www.julietteetchocolat.com/), something I can only describe as a chocolate restaurant. They have many kinds of hot chocolate, chocolate milkshakes, brownies, and other chocolate desserts. And it is a sit down restaurant.
Is there anything in that sort of category in Toronto? If not, what is a good restaurant to have chocolate desserts?

Feb 19, 2011
mym in Ontario (inc. Toronto)

Thoughts on fish mint (houttuynia)?

Haha, wow! Thanks everyone for the comments. I think I might not plant it after all!! But I'm still curious. Do you think it is something I could find in a vietnamese grocery store?

Feb 04, 2011
mym in General Topics

Thoughts on fish mint (houttuynia)?

If you are looking for a place to order it, it is available here: http://www.richters.com/Web_store/web...
They have a standard variety and a chameleon variety. Their description seems to indicate the chameleon variety is edible, but many sites I've found say the chameleon variety is only ornamental.

Feb 03, 2011
mym in General Topics

Thoughts on fish mint (houttuynia)?

I just read about this fish mint and I'm thinking of ordering it for my herb garden. I'm thinking it could be useful to give a fishy flavour to vegetarian dishes. I've never tasted it though and I cannot find a lot of information about it online. How do you use it? Do you like it?

Feb 03, 2011
mym in General Topics

Cheap persian in MONTREAL

I'm vegetarian, so my favourite Persian restaurants are not so kabab heavy: Byblos and Kolbeh Amoo Jamal. I highly recommend both. Byblos has more variety and is a nicer restaurant. Kolbeh Amoo Jamal is pretty plain to look at, but service is very friendly and I loove loove the food! I cannot stop eating their Ash reshteh (noodle soup) or the Kashk-e-bademjan (eggplant with whey).

Jan 16, 2011
mym in Quebec (inc. Montreal)

Spiciest restaurant in Montreal???

Have you been recently? I used to love that restaurant, but they changed ownership and the food changed completely about a year or two ago. It was no longer spicy, and the same dishes I had ordered before were totally different, more westernized. Has it improved since then? Is it back to its glory days?

Dec 15, 2010
mym in Quebec (inc. Montreal)

Vegetarian Tourtiere [split from Ontario board]

Ricardo also has a recipe that does not use TVP. I haven't tried it yet, but will for the holidays. http://www.ricardocuisine.com/recette...

Dec 12, 2010
mym in Home Cooking

japanese food market

There was a thread about this here: http://chowhound.chow.com/topics/454381

Nov 29, 2010
mym in Quebec (inc. Montreal)

What are chabana mushrooms?

Thank you!! I could not find anything through Google, but I knew chowhounders would know :)

Nov 29, 2010
mym in Home Cooking

What are chabana mushrooms?

I bought a bag of dried mushrooms at the Chinese grocery store, thinking they were shiitakes. When I got home, I looked at the back of the bag, and the only description in English says "Chabana mushrooms". Are they the same as shiitakes?

Nov 29, 2010
mym in Home Cooking