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LePetitChefCanadien's Profile

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Choosing a pasta machine

I made fresh pasta two days ago (for the first time) and I used a blender to make the dough.
And it was delicious. =)

So good in fact, that I'm thinking about buying a pasta roller of some sort, so thanks to everyone who posted here for all the advice. I did think 300$ for a Kitchenaid roller seemed a little steep... Nice to know there are other good ones out there.

Dec 04, 2011
LePetitChefCanadien in Cookware

Your disappointing purchases from Costco

I live in BC and the salmon from Cosco is good... I often just get the frozen individual fillets of fish from the freezer section, though. It means I can just thaw out a piece and have a nice piece of wild salmon, tuna or cod on a weeknight- what a treat!

Nov 29, 2011
LePetitChefCanadien in Chains

The worst thing, bar none, that you ever did or that ever happened to you in a kitchen"

It's bad enough to chop chiles without gloves but if you do, then whatever you do, don't try to take out your contact lenses. I learned that the hard way.

Idiotic things you do in the kitchen

My dad's girlfriend used to have one of those electric vegetable steamers (the kind where you plug it in and set a timer) which had a white plastic base. It was sitting on the edge of the stove and my dad went to make rice... and turned on the wrong burner. I suppose the results could have been passed off as modern art.
You'd think that we'd have learned from that, but unfortunately we didn't.
My dad later bought another steamer like the first one... and his girlfriend did the exact same thing to his.
Oh well, I guess that made them even.
We've used the regular metal steamers (that fit over a pot) ever since.

Idiotic things you do in the kitchen

Arg, I did that too. It was such a good peeler, you could even peel a butternut squash with it! I just can't seem to find another equally good one anywhere. The only one I've found with a nice sharp blade is too narrow in behind the blade, so all the peelings get stuck in it and it's horrible to wash.

What is one tip that you learned about cooking that was simple but made a huge difference? [old]

Sage and mint together are nice too.

What is one tip that you learned about cooking that was simple but made a huge difference? [old]

I just peel it with a good vegetable peeler, then slice all the flesh off. Use a good knife. And be careful it it's a really juicy mango because it can get pretty slippery without the skin on.

It's not me, it's you: Mistakes in Recipes

I've tried the recipe since wiith many different sized cubes. It always takes longer than the recipe indicates, regardless of which pot I use. I have also tried adjusting the temperatures. It has always taken me longer than the recipe indicated. I think the problem is the amount of liquid in the recipe. I've gotten it down pretty close to her time but it always seems to need at least ten minutes extra.

What Food Trend are You So Sick Of?

Ah, but you've never had my "kick-ass" cupakes (that name comes from a total stranger who bought one at a bake sale). Dark chocolate and orange cupcakes with chocolate-orange ganache (not a stupid giant glob of buttercream). It takes a whole 6-oz box of dark chocolate to make one dozen. There are good cupcakes, they can just be hard to find sometimes...

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

I find the texture of bananas much better when they are frozen. It's a nice alternative to ice cream in the summer, especially with some peanut butter or dark chocolate. Mmmmm.
(And this is coming from someone who used to hate bananas. Except in banana bread...)
It won't help much if you hate the taste, though.

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

And local peaches, strawberries and raspberries. And figs if you can get them. In fact, just eat as much local food as you can. It really does taste better as well as being better for the environment.

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

I see what you mean, but stevia's not really artificial. I have a stevia plant in a pot on my back deck (it's miraculously not dead despite the first snowfall of the year a few days ago) and if I wanted to I could just pick the leaves, dry them in the sun and grind them up to use them. Stevia's not artificial, but I still won't use it until more research is done to prove it's absolutely safe. Until then it's just an ornamental plant. No comment on how it tastes since I haven't eaten any yet...

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

YES. Definitely wear gloves. Especially if you wear contact lenses. Washing your hands 5 or 6 times before taking out your contacts doesn't take away all the chili's oils.
I learned that one the hard way.

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

I don't eat pre-packaged sushi. I just don't trust it. I've had bad experiences with it it the past. If someone else wants to eat it, I have no problem with that, but I'll pass thank you very much.
(There is one exception to this rule: If every thing else available is less pleasant than a lousy california roll, I will buy the premade sushi, so It's not really an irrefutable rule...)
Same goes for low-quality sushi restaurants note: I said "low-quality", not "cheap". They're two different things).
If you're going top eat sushi, you'd better do it right. Why take risks with raw seafood?

Ask Sushi Man

Does anybody know how to convince someone to try sushi? My brother absolutely will not try it, (he generally doesn't like trying new foods, but when I cook new things he will usually try one bite before politely telling me it's not his kind of thing) and yet I think if he tried sushi(and didn't think too mujch about it) he might really enjoy it. He always says he likes "simple" foods and "simple" flavours and I can't think of a simpler food than sushi (specifically nigiri). I don't think he'll be likely to eat sashimi any time soon, but if I could get him to try, say, ebi nigiri I think he'd enjoy it. How do I get him to try just one bite? He gets annoyed if I ask him outright.

Have you ever "trained" yourself to eat something?

When I was a kid, I was pretty picky but I knew that I had to learn to eat certain healthy things.Since I didn't always eat enough fruit, he started buying flats of Dole juice at Cosco and making me and my brother drink a glass of juice every morning. I hated it. But I knew I had to do it for the vitamins so I just drank it really fast. All I could taste was the bitterness. Eventually, my dad started buying juice which wasn't from concentrate, which was sweeter and it was easier for me to get myself to like it by just drinking a glass of it every day until I suddenly realized that I actually really liked that stuff. From there, I went on to whole oranges and other fruits. It's funny, though; I barely drink juice anymore and I just eat whole fruit instead.

I also got myself to like broccoli, also when I was a kid. I was very picky about vegetables and there weren't very many I would eat. Although my brother was just as picky as myself, he did like brocccoli so my dad made it all the time and at first he made me eat just a little bit (one of the only foods I ever "had" to eat) but then I decided I was going to take more and just make myself eat it because I knew it was really good for me. I started out hating that stuff (the texture especially; I wonder if my dad was overcooking it?) then I progressed to cutting off the tops and eating only those (leaving the stems on my plate) and finally I came to like broccoli very much. I eventually took over cooking it so that it wouldn't be overcooked (or at least if it was, I could only blame myself).

Awesome Friends With Food Sensitivities

I have a friend I met in school a few years ago who is seriously allergic to dairy, seafood, eggs, wheat and nuts. Even just traces of these foods would be enough to cause a severe allergic reaction. This makes it very difficult for her to eat anything at restaurants or at friend's houses.

It definitely isn't psychosomatic.

And by the way, she is an extremely nice person to spend time with and very soon after we met we became very close friends. =)

Oh, and on a slightly unrelated note, i also have a friend who thought she was allergic to a certain food dye (because her mom thought so) until we were in grade 5, so she could never drink orange soda (eg. Crush). Finally, when we were out skiing together, she bought an extra-large cup of orange Crush and almost made herself sick drinking it because she had just learned that she wasn't really allergic to red dye... she was allergic to dust.

leftover tomato paste?

Isn't that a bit wasteful, though? I did that last time I bought the stuff, but I just opened a can today and I'm definitely going to freeze it.
By the way, can you tell me where you can buy it for 50 cents a can? They charged me over twice that at Safeway...

Strange Pairings that Taste Uncommonly Good

Ted Baxter did that on teh Mary Tyler Moore show. He called it his "secret ingredient". Who would have guessed he was right?
(wow,nobody else my age would have any idea what I'm talking about right now)

Strange Pairings that Taste Uncommonly Good

Mango, kaffir lime leaves and dark chocolate. Makes a great dessert on it's own, but I'd like to try it on a coconut cream custard or a fresh coconut ice cream

Strange Pairings that Taste Uncommonly Good

Carrot sticks with peanut butter. Soo good! of course, peanut butter is good with just about anything.

Guilty Pleasure

Skor blizzards.

Nutella.

Dynamite rolls (the kind with the tempura shrimp). I know it's not "authentic" and I usually avoid deep-fried foods, but that stuff is so GOOD!

Just about anything involving chocolate (or imitation chocolate) or caramel. You know, Oh Henry Bars, Twix, chocolate cheerios... You get the idea.
Goldfish crackers.
Hawkin's cheezies. Not Cheetos. Hawkins.
Chocolate Hobnobs . (so good with a cup of tea- got hooked on these in London)
Jaffa Cakes. (actually really good with raspberry sorbet!)
Starbucks Oat Fudge Bars.
Pumpkin Spice lattes.

I could just go on and on...

Amusing menu gaffes - what's yours? [moved from Boston board]

Oh, and I saw an ad for a restaurant in Victoria that serves "three coarse meals". I guess all the other meals must be smoother.

Amusing menu gaffes - what's yours? [moved from Boston board]

Didn't see these first hand but I have gotten a few good laughs out of them.
According to my mom, there used to be a little Korean restaurant near where we live (it's been gone for a while now) that had a sign advertising a "Smorgasborb".

She's also told me about a Greek restaurant that mailed out flyers that included menus. Apparently, they were serving "hot children soup".

Oatmeal Is the New Cheeseburger

I think the author of this article picked the highest-calorie oatmeal on the Jamba Juice menu (or one of them at least)just to make them look bad. In fact, when I was on a road trip a few weeks ago, Jamba Juice's oatmeal was the best "fast-food" breakfast I could find. The Starbucks oatmeal (no brown sugar, thank you very much) was a decent alternative.

Sep 11, 2011
LePetitChefCanadien in Features

I'll never make THAT again!

Oh, yeah, croissants! I had never understood what all the fuss what about surrounding croissants... Then I went to Paris. Oh. MY. GOD. They were so good! Unfortunately, when I returned home, I couldn't find any that even came close, even at my favourite bakery! I tried making them at home and they were delicious, almost as good as the ones in France (almost...) but they took soooo looooooong to make. Ugh...Never doing that again. Finally, though, a few weeks ago, my granmother found a little place on Saltspring Island (where she lives) and she says tha tthe croissants there are the best she's ever had, and she has also been to France. Hallelujah! (The only problem is, I only go to Saltspring Island about twice a year...)

I'll never make THAT again!

I thought chicken marsala was italian?

It's not me, it's you: Mistakes in Recipes

Actually, the chicken was cut into "bite-sized" pieces, as per the recipe. Again, the directions were not quite specific enough.

It's not me, it's you: Mistakes in Recipes

Maybe it has to do with the temperature?...

It's not me, it's you: Mistakes in Recipes

Yeah, I agree. That chicken recipe didn't even specify what kind of pan or what size so I had no idea what kind of pan to use. Mine was probably too heavy...