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equalibra's Profile

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Clueless cook with parents dropping by (long)

3/4 cup of dried parsley?! Are you sure?

Aug 19, 2014
equalibra in Home Cooking

Made the kosher dills; now what?

Please share your perfected "recipe"!

Aug 19, 2014
equalibra in Home Cooking

Restaurant Pet Peeves

As a server, I find it can be frustrating if people don't like their meal, but don't tell me when I quality check them. But wait until
The table is Finished. Then I don't have the opportunity to rectify the problem.
As a diner, I don't often complain, and I've never sent something back. I do understand if you are "less than satisfied" and just don't eat much. I guess there is a difference between hating a dish and wanting something else, or just not enjoying it that much.

Apr 25, 2014
equalibra in Not About Food
1

Question about Rowe Farms

Can you elaborate on your source? I don't really eat much meat, but I do cook it for others, and would love to find a source for organic/humane-raised

Question about Rowe Farms

The (day) dishwasher at canoe has also worked there for many many years.

Sunday evening feasts and Monday evening dinner deals in Toronto

Ah yes, farmhouse. I've always wanted to go there, particularly on a Sunday night.
Will have to check out zucca too. It's just up the street from me, but I've only been once.

You eat too fast! ... No, you eat too slow!

This drives me crazy - not from a dining companion perspective, but as a server. I understand from an above comment that this was already the topic of another thread, so I won't say too much. But, if you are out with a group of people and everyone is done but you (especially on the appetizer course), or if you are one of a few in a large party who ordered an appetizer, why would you talk and talk while everyone is done and waiting? Meanwhile, I'm somewhere nearby trying to clear your table so your mains can come out at appropriate time. That fork hover - raised to the mouth, then held there while you talk, the finally lowered still full.....

Apr 15, 2014
equalibra in Not About Food

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Started coming down with a cold? Flu? Last night so I made a spicy noodle soup with shiitake, chili, Choy sum. In bed today with the chills and body aches and a hacking cough. Hoping I will get the night off work. No energy to get up now, even for some crackers and cheese or something. Hopefully the boyfriend will rescue me with more soup later.

Apr 15, 2014
equalibra in Home Cooking
2

Sunday evening feasts and Monday evening dinner deals in Toronto

I know I know, but o&b at yonge and front has a roast special on Sundays from 4pm. Roast beef, yorkie, mash, veg. 22$. Plus half price bottles of cabs and sauv blancs all day Sunday.

Beef stew meat - suggestions other than beef stew?

A couple of weeks ago I made a delicious dish from fuchsia Dunlop - red braised beef with tofu sticks. Easy to leave the tofu out (but they add a great texture and soak up the yummy juices). She has you bring the stewing pieces to a boil, the drain. Cook chili bean paste in oil until fragrant, add ginger, scallion and star anise. Some sweet fermented sauce (KIND of like hoisin, or just leave it out), chicken stock, shaoxing wine and the beef. Braise for a couple of hours. Add the soaked tofu sticks at the end if you like. So savory, and I'm not a big beef fan (I mostly had sauce and tofu).

Apr 13, 2014
equalibra in Home Cooking

I overcooked my cherry jam

I did something similar the one time I tried to make marmalade (blood orange). It took almost 2 hours for a gel test to work, and by that point it was super carmelized (and dripping off my ceiling). Still have a couple jars I've never used :/

Apr 06, 2014
equalibra in Home Cooking

What's for Dinner #288 - April Fool Edition! [Through April 3, 2014]

This sounds delicious (mayyyybe minus the pork for me). What is this "cube of golden curry roux"? Also, I've never bought an actual "curry powder." Does anyone have preferences or recommendations?

Apr 03, 2014
equalibra in Home Cooking

How to eat Indian dinner at restaurant

And now I want dosai, and idli, and sambar, and chaat papri, and my boyfriend's mom's samosas with spicy mint chutney.

Mar 31, 2014
equalibra in General Topics

What's for Dinner #288 - April Fool Edition! [Through April 3, 2014]

Aw thank you for the kind comments! Been reading here for a couple years :)

Mar 31, 2014
equalibra in Home Cooking
1

It's nothing to be ashamed of but.......

Plain ruffles are my favorite chips. I will eat them with sour cream - with chopped raw onion mixed in.

Mar 31, 2014
equalibra in Not About Food

What's for Dinner #288 - April Fool Edition! [Through April 3, 2014]

Last night we had friends over for dinner, we often go out on Sundays to Chinatown, but wanted to save some money. So, i made a Chinese feast.
Pork and salted cabbage dumplings
Mapo dofu (been wanting to make this forever!)
Cold spicy Szechuan chicken
Garlicky smacked cucumber
Radishes in chili oil
Stir fried garlic stems and mushrooms
Red-braised beef with tofu sticks
Jasmine rice

All recipes from every grain of rice. Friends agreed it was one of the best meals I've ever served them.
First time trying to post a picture *fingers crossed*

Do you have a vegan or plant-based menu that you serve to omnivore guests? Just brainstorming...

I haven't always loved tempeh but one recipe I did enjoy was coconut crusted fried tempeh from the fresh at home cookbook. It's been a few years so I don't remember the procedure exactly but it was quite simple and you could likely find it online.

Mar 29, 2014
equalibra in Vegetarian & Vegan

I need tofu 101

This is somewhat similar to one of my favorite restaurant tofu dishes - a bowl of silken tofu with chili oil, cilantro, scallions, seaweed, za cai. Similar to the fuss his Dunlop or serious eats recipe.

Mar 29, 2014
equalibra in General Topics

I need tofu 101

I ended up eating this everyday mon-fri for breakfast this week. Because it is so delicious. So much for moderation :)

Mar 29, 2014
equalibra in General Topics

Love in the kitchen

Absolutely! As much flak as this show gets, and I understand why people find him annoying, or maybe why people wouldn't want to watch a show about "dives," I LOVE how it's all about from scratch cooking. Often past down through generations. I would be happy to eat at many of the featured places (although I don't eat a lot of meat which could be problematic in some cases) and I enjoy watching them cook.

Best Sandwich at Subway?

Veggie on wheat with all the veggies, including lots of extra green olives and pickles. Southwest sauce and sub sauce. It's the only fast food I eat, but I eat it too frequently.

Mar 28, 2014
equalibra in Chains
1

I need tofu 101

I had a delicious tofu scramble for breakfast today. Soft (or silken) tofu, drained for awhile (1-2 hours) in a fine mesh colander (I always used to use cheesecloth, this was way easier). Sautéed some onion, garlic, kale, grape tomatoes. A bit of veg stock, added turmeric, oregano, tamari, hot sauce, cumin. Then the tofu and let it braise a bit after breaking it up. I've never done a "Mexican" take on a tofu scramble before, but this was delicious with a side of black bean salad and avocado.

More generally - I love tofu! All kinds! I think I prefer the softer types rather than extra firm. But they all have their uses. Otherwise, I agree with what's already been said. It may not be the healthiest vegetarian protein, but it's delicious. From what I've heard, fermented soy (ie. tempeh) is much healthier.

Mar 24, 2014
equalibra in General Topics

Restaurant Pet Peeve: Who Had What

On the opposite side - as a server - what about people who don't know what they ordered and take someone else's food? Generally, I know where your food is going - I don't need you to say "steak's over here." However, sometimes other people might be running my food. Yes, I get annoyed if they don't know their seat numbers or what the expediter called to them. I also get annoyed when people at a table take the wrong food and the person missing their food thinks its our mistake.
Ie. a few weeks ago I was serving a party of around 16 people. One woman ordered samosas as an appetizer, and a beet salad for her main. Another gentleman at the opposite end of the table ordered a kale salad as an app. When the apps were run (I wasn't there) this woman took the kale salad (yes, I realize the food runner perhaps could have argued with her. But maybe this wouldn't be best either). I came out a minute later, saw the man was missing his salad and let him know I would go get it for him. Then notice the woman eating it. I tell her that's not her beet salad (which she had ordered for a main anyway). She says " I was wondering why there were no beets." I go to the kitchen bring out her samosas and a new salad for the man. She eats the kale salad, samosas, then a beet salad after. Grr.

Mar 12, 2014
equalibra in Features
1

Best things you ate this month: Feb 2014

Mmmmmm last night I went to a pop up vegetarian tasting dinner at Lamesa, based on chef Olivia's travels the last year in India, Vietnam, Philippines. Today I can't stop thinking about the papaya salad with ginger crusted tofu, banh mi with eggplant pâté and creamy smoked tofu, and mashed potato and leek tapas in cornmeal biscuit pastry with onion purée. So sad I can't just go order these whenever I want!
Also - chicken tinga tacos at el trompo last week were pretty delicious!

Paying with credit card: Should I tip in cash?

I hate this thread so much right now. Not that I want to respond to bitter with bitter.
Maybe it's a Canada/America thing.
The "real job" thing really bothers me.
Anyway, I make an ok minimum wage, plus tips. Doesn't really matter to me too much if you pay cc or cash. Yes, I pay credit card fees. I tip out the same 4.75% every shift regardless - this is based on my sales, not my tips, so cash/credit doesn't impact it. I think there's been too much emphasis on servers being obnoxious about tipping recently - doesn't help our cause much. Our job is difficult, stressful, unrewarding for the most part. Yet I choose it still, and enjoy it, for the times I get to connect with people and make their day brighter.

New sources of organic produce: small (usually Asian) produce stores... latest at Yonge & Davisville

I live right beside this place. Haven't been in yet (I've been shopping at the older store for years, although was disappointed with their recent Reno). Good to know they have organic! I do love the place up at erskine, but it's a bit of a trek, especially in the winter (and this from me who often goes to Kensington and sometimes even roncy for produce lol).

Chinese Traditional buns

Awesome! I guess it seemed like they were taking out quite a lot of stuff. And I feel like maybe even loading some things into a truck? Anyway, perhaps I will go tomorrow and check it out.

Chinese Traditional buns

I think this is the most recently updated thread about ctb. I too love their Dan Dan noodles (in all their salty greasy glory), jellied bean curd, and dumplings. I walked by the other night and it looked like they were shutting down!! I would be devastated!! Any have any info? I hope I'm wrong.

Foods that make you happy

So much! Everything delicious but especially:
Mashed potatoes with gravy (probably my number one comfort food)
Gelato (I always get lemon plus one other fruit kind)
Chicken noodle soup

The happiest feeling is tackling a new cooking project, and having it come out beautifully, and then sharing it with loved ones.

Aug 14, 2013
equalibra in General Topics

Foods You Like Primarily Because of the Texture

Yes to black fungus, bamboo shoots (both these in hot and sour soup make me a hot and sour soup slut)
Also yes to chips, stale cheesies, celery
Cottage cheese and lumpy cream of wheat
Deep fried tofu - had a perfect dish of this the other day crunchy chewy outside soft silky inside
Tofu sticks

Aug 14, 2013
equalibra in General Topics