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Deep Fried Oysters & Steamed Clams - do they exist in Atlantic Canada?

Here's evidence of tempura oysters at the Five Fishermen: http://eatlikeagirl.files.wordpress.com/2011/05/photo-104.jpg

From this blog entry: http://eatlikeagirl.com/2011/05/14/so...

(Though I agree that steamed mussels and deep-fried clams are a thousand times more common in NS)

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The Five Fishermen
1740 Argyle Street, Halifax, NS B3J 2B6, CA

May 25, 2011
HFXNS in Atlantic Canada

Best pizza place in Halifax

Uh, no. Because HFXFoodie had only rude things to say about Haligonians and their pizza. So, I was saying, "See ya, snob."

Jun 30, 2010
HFXNS in Atlantic Canada

Best pizza place in Halifax

. . . perhaps you would be happier back in Montreal?

Jun 22, 2010
HFXNS in Atlantic Canada

Restaurant Shake Up in Halifax

Safe to assume "twelvefortyone" is dead and buried? It's been closed since December. A Starbuck's in that space would be nice ( . . . kidding).

Jan 22, 2010
HFXNS in Atlantic Canada

Your tried and true Cook's illustrated Best recipes.

I think you're talking about their Foolproof Chocolate Frosting recipe. It is fantastic recipe--so easy to make and so tasty (and I'm not much of a chocolate-frosting fan).

http://www.cooksillustrated.com/recip...

Jan 21, 2010
HFXNS in Home Cooking

Tim Hortons - breakfast sandwiches

>>On a side note, i really, truly wish people would stop calling Tim Hortons "Timmies"....it grates.

Couldn't agree more!

Jan 21, 2010
HFXNS in Chains

Wedding cupcake tower advice

The stand is from <www.cupcaketree.com>. It's a "mini," which holds up to 100 cupcakes. There are about 45 (plus the cake) in the picture. It is made out of white corrugated cardboard, but I painted it brown. (I don't sell them--I'm just really happy with how it worked out! Because of where I live, I had to buy most of my stuff on the Internet, which felt like a gamble!

)

I bet it would eliminate the plating fee. In this case, there was a catering company supplying the food, so the guests just helped themselves to cupcakes after the cake was cut.

Oct 08, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

Thank you. I believe they did.

Oct 08, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

Well, the bride and groom LOVE the combination, so I did what I was told. Actually, it was a very nice pairing--I used Penzey's orange extract for the orange flavour.

I considered coconut cupcakes, but the groom said he hates coconut. I told him he should give it a try sometime; he may reconsider how he feels about it. It just depends on the quality of the products involved, I think.

Oct 08, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

Thanks. I was pleased with the results. ( :

Oct 07, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

Yes, I was super happy with the flavours that were approved by the bride and groom. The white frosting was peppermint, and the cake and chocolate ones were chocolate-orange. The cupcakes themselves were very chocolatey--I used a Cook's Illustrated recipe with both cocoa and dark chocolate. I was so happy with everything.

Oct 07, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

Here's the final product: http://img442.imageshack.us/img442/46...

Oct 07, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

Maybe chocolate cupcakes with raspberry frosting and chocolate cupcakes with orange frosting would be a good idea. Still, though, chocolate-on-chocolate is a pretty popular flavour combination. I know that Mexican chocolate has cinnamon in it, but that's not a popular (or even heard-of) combination in these parts.

Aug 27, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

The photocopy paper box tops I have are 3" deep. The boxes that my pizzas come in wouldn't be deep enough.

Aug 26, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

I agree about cinnamon being an iffy choice, and I don't think rum would be great, either, as there will be kids at the wedding, and I'll don't think they'll like the rum flavour. (Sort of reminds me of being a kid and seeing a plate of brownies and getting really excited, till I found out there were walnuts in them. *Why* do people do that?)

Aug 26, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

Wow. Thanks for all the advice.

I've collected several photocopy paper boxes that should hold the cupcakes well. I wish I had some of those dividers that are used for Christmas decorations, so each cupcake would have its own little compartment. I think I'll be able to stack the box tops. But how to manage with them in the car? I guess they'll have to go on the floor in the backseat.

I've frozen cupcakes before, and they've worked out all right. The butter in the frosting stays quite firm for a while, which is helpful. However, I'm wondering whether I need to use a more soft or fluffy recipe than I normally do, because I'm planning to pipe the frosting with a 1M swirl tip (like this: <http://www.marthastewartweddings.com/article/cupcake-tower>) or with a round tip, à la Georgetown Cupcake: http://www.georgetowncupcake.com/home...

Aug 26, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

I wonder whether the answer is to do two types of cupcakes:
pumpkin spice with cream cheese frosting and dark chocolate with dark chocolate frosting.
Although, that might be a huge pain in the ass, esp. if it turns out that everyone LOVES pumpkin or HATES it. (This is why market research exists, I guess).

Now I just have to figure out how to drive 60 miles in the car with them . . . .

Aug 25, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

I will post a picture after wedding. It's not till October, though, so don't hold your breath!

Aug 25, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

I love chocolate cake with vanilla frosting, too. Oh, if everyone were so easy to please! ( :

Aug 25, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

"personally i'm not a huge fan of orange with chocolate unless the balance is perfect"

I'm the same way, which is why I am hesitant to to orange frosting on a chocolate cake. I know it is supposed to be a good combo, but to me it's not as obvious or crowd-pleasing as chocolate on chocolate.

I thought about caramel frosting, but I find caramel quite challenging, and this is a situation where I need things to be simple. (I will be doing a test run a few weeks in advance, of course).

The bride did suggest raspberry, but I haven't found a good raspberry frosting recipe. I worry that the raspberry puree would make the frosting too runny--the cupcakes may be sitting unrefrigerated for a while, so I need the frosting to stay firm at room temperature.

Aug 25, 2009
HFXNS in Home Cooking

Wedding cupcake tower advice

I am making 60 cupcakes plus a small (8") cake for my brother-in-law's wedding. I am looking for help deciding on a frosting flavour. The bride specified that the cake must be chocolate, which is fine by me because I have an excellent dark chocolate cupcake recipe from America's Test Kitchen.

The problem is frosting. I figured that chocolate frosting would be the best choice. However, the bride said she'd like a "snazzy" flavour, such as "pumpkin spice, cinnamon, orange or rum." I not sure that any of those flavours goes terribly well with chocolate (except maybe orange).

The cupcakes are going to be on a cupcake tower with the cake on the top, so the icing colour should add to the display. Orange frosting, unless dyed orange, would just look off-white, I think, and I'm not sure how it would look with the brown cupcakes (too halloween-y?). I am planning to use brown cupcake liners, as well. The wedding colours are brown and "a toasted orange/copper/amber colour." (It is a fall wedding in a rural setting).

The bride and groom are very flexible, so I know they won't mind whatever the frosting is, but I want to make sure it's something that tastes good and meets their "snazzy" requirement, but isn't too complicated to make and transport.

Any advice would be appreciated. Thanks.

Aug 25, 2009
HFXNS in Home Cooking

The Basics: How to Make an Icebox Cake

Re: cmocva's comment. Every recipe for this that I have read (Cook's Country, Everyday Food, back of the cookie box) says to chill for at least 4 hours or overnight. Cook's Country says 6, and that's what I did. After that period of time, the cookies soften and have the texture of a baked cake. It doesn't matter how many cookies you're slicing through, the knife slides through like butter. (In fact, I used a butter knife).

Re: gyozagirl's comment. When you slice the cake on a diagonal, the cookies look just like they do in the illustration.

Re: the M&Ms haters. Each of these recipes (mentioned above) calls for decorating the cake with mini chocolate chips or mini M&Ms. You don't apply the chips till you're serving the cake, so no, they don't bleed colour or wreck the texture.

Also: Cook's Country calls for the cream to be beaten to soft peaks, so the cream doesn't break down as the cake chills.

I made this cake on the weekend, and it was delicious. Don't over-think it.

Cook's Country: http://www.cookscountry.com/pwlogin.asp?did=3048&area=recipe&iseason=
Everyday Food: http://www.marthastewart.com/recipe/c...

Jul 20, 2009
HFXNS in Features

Italian Gourmet going downhill

I like their sandwiches, but they're overpriced and very skimpy on the ingredients. $6.99 for a tuna sandwich that's mostly bread is ridiculous. Very skimpy on the calabrese in the Vesuvius, too. The Italian Market on Young piles the calabrese on (though it's been a few years since I've been there).

Jul 17, 2009
HFXNS in Atlantic Canada

The Basics: How to Make Lentil Soup

I've read that the acid in tomatoes slows down the cooking time for lentils, but none of the recipes I read ever consider this. I add my tomatoes after the lentils have softened, but even still, the soup isn't at its best till the next day.

Mar 10, 2009
HFXNS in Features

Snaubar - Halifax, Nova Scotia

I went to Snaubar a few months ago. I thought the food was good, but a little overpriced. We each had a platter, and it was more than enough food. The drinks are reasonably priced (a vodka martini was $6.50). There were only a few other customers there, but as we were leaving (around 7:30), a group of about 20 people came in (they had a long table reserved for them). And the service was fine. Mind you, we didn't ask the server to deliver messages to the kitchen.

Feb 05, 2009
HFXNS in Atlantic Canada

President Obama's first meal on Air Force One

Splenda and Equal taste different, because they are different chemicals. Splenda does not contain aspartame. Splenda used to be advertised with the tagline, "It's made from sugar, so it tastes like sugar." Big Sugar didn't like that, and sued Splenda. After a few months of eating yogurt sweetened with Splenda, I broke out in hives. The hives lasted for months after removing Splenda from my diet. Aspartame (in my Diet Coke) did not cause the same effect, though I don't like the taste of aspartame in coffee.

Jan 27, 2009
HFXNS in Food Media & News

Bush's Vilest Meal

I'm pretty sure that menu is a joke.

Besides, isn't Legal Seafoods' clam chowder served at every inauguration?

Jan 26, 2009
HFXNS in Features

Sebastien's Closed?

I saw the same sign a week ago on Saturday, but it was posted because it was between the brunch and supper hours (around 3:00). I did intially think it had gone out of business. Isn't it just a matter of time? There's never anyone in there.

Nov 24, 2008
HFXNS in Atlantic Canada

pumpkin cupcake or cake recipe needed

This is a really fast and tasty recipe: Pumpkin Spice Cake with Honey Frosting from Martha Stewart's Everyday Food.

http://www.marthastewart.com/recipe/m...

Nov 12, 2008
HFXNS in Home Cooking

White "Groom's" Fruitcake

I can't find a plastic container that is large enough to age the cakes in. Can it be aged in a resealable plastic bag like the Caribbean Black Fruitcake?

Nov 12, 2008
HFXNS in Recipes