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Ready Made Pastry dough, or from a mix

Puff pastry works well for this, and you can cut it to size / roll it out

Oct 10, 2013
reiney in B.C. (inc. Vancouver)

Mango Puree

De Laurentis in the market carries a small selection of frozen Boiron puree, a high quality brand used in most pastry kitchens. You could call them and see if mango is in stock. One 1 kg (2.2lbs) tub will run you about $16-20.

Looks like this: http://www.marquefoods.com/products/b...

Aug 06, 2013
reiney in Greater Seattle

Longtail Kitchen Field Trip?

Also, Longtail was opened by Chef Angus An who owns & runs the delicious upscale Maenam in Kits.

That doesn't mean that it's completely same-same, but the quality & style would be similar.

Jun 23, 2013
reiney in B.C. (inc. Vancouver)

Fine dining with serious food restrictions

You could also try YEW at the Four Seasons - they do a lot of vegan stuff (including a vegan or vegetarian tasting menu) and specialise in seafood. I'd also trust Chef Ned and his crew to look after the allergies etc.

Jun 20, 2013
reiney in B.C. (inc. Vancouver)
1

Vancouver Essential Restaurants- Can anyone point me to a list?

I'd pick up pastries for Tuesday breakfast at Beaucoup Bakery, since you'll be near Granville Island on the Monday.

I love, love, love Cartems (and definitely get their Citrus Dust, as well as their Mole, if they have it available) but their donuts aren't nearly as good day 2. Instead I'd consider a stop at Theirry Monday morning en route for your breakfast (they open at 7) and then grab a different spot for lunch downtown somewhere.

The Richmond night market is definitely better than the Chinatown one, by a long long stretch, but given it looks like you don't have a car it will be difficult for you to get to.

Jun 03, 2013
reiney in B.C. (inc. Vancouver)

Vancouver Essential Restaurants- Can anyone point me to a list?

Salt's very overpriced for what you get - you're better off heading to Oyama (sausage/charcuterie) in Granville Island's market and making yourself a picnic from the goodies there.

Where Vancouver excels is craft beer - check out Alibi Room (food ok, beer excellent) - izakaya as previously mentioned, and of course Chinese. You'll get better (non-Chinese-style) seafood when you hit Seattle.

I'm a huge fan of the pastries at Beaucoup Bakery - if you like authentic French style (extremely flaky, dark brown).

Spot prawn season might be finished, but definitely seek those out if they're still kicking around when you're here.

Jun 02, 2013
reiney in B.C. (inc. Vancouver)

In search of ramps

FWIW - I know it likely doesn't help the OP but I did buy them 2 weeks ago in Pike Market in Seattle (flown in from the east coast).

May 14, 2013
reiney in B.C. (inc. Vancouver)

HELP TO FIND BEST PACIFIC NORTHWEST FOOD

Apr 04, 2013
reiney in B.C. (inc. Vancouver)

Source for Peruvian aji, other ingredients?

Have you tried The Spanish Table? I don't know for sure that they have exactly what you're looking for, but they stock some Latin (/non-Spanish but from Spanish speaking regions) ingredients. Might be worth a phone call if that's a convenient spot to shop.

Apr 02, 2013
reiney in Greater Seattle

Pomegranate molasses?

Yek O Yek on Main (and 14th-ish?) has it as well.

Mar 21, 2013
reiney in B.C. (inc. Vancouver)

Seattle Restaurants serving Sweetbreads.

I had some excellent sweetbreads at Spur Gastropub in Belltown a few months ago. It looks like they've changed the dish up since then - but they know how to treat 'em so I'd bet they're still good.

Mar 14, 2013
reiney in Greater Seattle

Dine Around Seattle 2013

I'm normally *really* skeptical of these sorts of events - if this is anything like Dine Out Vancouver it results in average (or worse) food, crowded restaurants, harried staff and ultimately poor value.

But, every once and a while there's a gem. Do any of the 2013 participants qualify, or at least pique your interest?

http://dinearoundseattle.org

Mar 08, 2013
reiney in Greater Seattle

Seattle Knife Sharpening

For the cost of a decent sharpener ($100+), not to mention the space it takes up, you're probably better off taking advantage of the other options here. For good results you want to have at least 3 stages of sharpening. Do not get the handheld pull-through kind, they're a complete waste of money.

Sounds like QFC might be the best option, but just throwing out there that Sur La Table runs free knife sharpening promos on occasion (otherwise will do it for $1/inch) and produces a satisfactory result.

Definitely fine for cheaper knives and the softer German steel (I wouldn't put my Shun or Japanese knives through it because the electric machine ruins the finish).

Feb 28, 2013
reiney in Greater Seattle

Top Chef Seattle - Ep. #17 - Finale Part 2 - 02/27/13 (Spoilers)

I didn't mind the live format so much - though the countdown and clapping business was pretty annoying - but *really* have a problem with this sudden death voting / per-course reveal business.

Besides the fact that it totally changed the dynamic of the competition (Brooke was an underdog after the first course, which changes the pressure & mentality)...

- in the past judges have taken into account the progression of each course and how harmonious the meal was as a whole. This is a really important aspect that was completely disregarded.

- Dessert has often been an Achilles heel on the show, and in my opinion is a key part of how well-rounded the chef is. Hypothetically Kristin could have bombed dessert so badly that it took away from the rest of her dishes and swayed the judges' assessment of the overall performance.

Plus I wanted to see what Brooke had in mind for this chocolate miso cake and feel a bit cheated.

Not saying this would have affected the ultimate outcome but it definitely affected the suspense and quality of the show. Boooo!

Feb 28, 2013
reiney in Food Media & News

Restaurants with Great views in Vancouver

Fraiche in West Van used to be the go-to place for the best view, but not sure how it is now that Chef Alvarez has left.

http://fraicherestaurant.ca

Feb 26, 2013
reiney in B.C. (inc. Vancouver)

Nontraditional wedding cake

Mark does beautiful stuff and would definitely enjoy doing something a bit out there

http://ediblemark.ca

Feb 26, 2013
reiney in B.C. (inc. Vancouver)

Afternoon tea at which Fairmont?

Yes, tea in Victoria is a much more Victoria thing to do. It just suits the setting!

I can recommend the Butchart Gardens tea wholeheartedly, where tea is served in a stunning conservatory among the flowers, but I'm sure the Fairmont Empress pulls out all the stops too. People say the gardens are good to visit year-round but I've never been in March.

http://www.butchartgardens.com/

Feb 26, 2013
reiney in Greater Seattle

Business dinner with best vegetarian options

YEW at the Four Seasons has a whole vegan menu

http://www.yewrestaurant.com/menus/

Feb 26, 2013
reiney in B.C. (inc. Vancouver)

Is Walrus & Carpenter “the most important” restaurant in Seattle?

I'd define an important restaurant as one that actually impacts peoples' lives in a meaningful and positive way, is genuine about its motives, and serves excellent food in doing so.

For example, one that not only pays its staff living, sustainable wages (with benefits) but also lobbies publicly for others to follow suit. Or a restaurant that specifically hires and trains homeless youth (like Fare Start). That would be "important."

The rest is just innovative or interesting.

Feb 23, 2013
reiney in Greater Seattle

Food Gift in Vancouver - Basket or Meals

Is delivery/in-home prep a requirement? If not, you could try Harvest Community Foods. Not personal chef per se but they're a small business that would probably work with you to create something.

http://harvestunion.ca

Feb 22, 2013
reiney in B.C. (inc. Vancouver)

ISO Fresh Curry Leaves

Thanks, I'll give both a try!

Feb 22, 2013
reiney in Greater Seattle

ISO Fresh Curry Leaves

Anyone know where to source these in the ID/Downtown/Capitol Hill/Queen Anne-ish area? (I'm limited by public transport so heading to the eastside isn't ideal.)

I've only tried Uwajimaya - didn't have time to wander through other grocers in the ID - and can't recall seeing them in Pike Market.

Thanks!

Feb 22, 2013
reiney in Greater Seattle

Beaucoup Praise for Beaucoup Bakery

Reviving this thread briefly to mention that I saw an ad passed around - Beaucoup is starting sandwiches as of next Tuesday. Ham and gruyere on cheese scone, avocado/radish/endive/watercress on croissant, and duck prosciutto/lettuce/tomato on brioche.

Not sure how a scone is going to work as a sandwich but would be interested in peoples' feedback about whether this is worth a trip the next time I'm in Vancouver.

Feb 22, 2013
reiney in B.C. (inc. Vancouver)

Top Chef Seattle - Ep. #15 - 02/13/13 (Spoilers)

Oh, that's just kitchen banter...where there's almost no such thing as "too cruel."

There's a code and a camaraderie amongst cooks, and the banter is part of it - so, regardless of his emotions, I'm pretty sure Josh can take it.

Feb 20, 2013
reiney in Food Media & News

"This" & "that"

Just a guess, but perhaps it evokes old English pub names (Cock and Bull, Slug and Lettuce, Elephant and Castle...)

Feb 18, 2013
reiney in Greater Seattle

Is Walrus & Carpenter “the most important” restaurant in Seattle?

Bon Appetit should be ashamed of itself for a lot of reasons, this is just the tip of the iceberg!

Feb 18, 2013
reiney in Greater Seattle

Is Walrus & Carpenter “the most important” restaurant in Seattle?

I find the choice of the word "important" to be the most odd thing about the list. Are restaurants ever important? Innovative, sure. Inspiring, I can dig. But important...hmm. Methinks this is another example of food culture taking itself too seriously.

I think W&C is one of the restaurants in Seattle that defines the Pac NW dining experience - solid cooking, lack of pretension, jovial ambiance, character and, of course, celebrating shellfish. Whether it is THE defining restaurant for Seattle (or "restaurant that matters," whatever that means)...well...I haven't lived here long enough to say definitively.

I'd be interested in what others think is a better alternative for the area.

Feb 18, 2013
reiney in Greater Seattle

Do I need a rasp grater if I have a regular medium microplane?

The microplane fine grater will work without removing pith ...it's more a question of how fine you want the zest.

I'd suggest that in 99% of the uses for zest, your current microplane would be fine (pardon the pun...). And in a rare circumstance that you did want it more fine, you could run a knife over the zest to break it up a bit more.

That said I like the size & shape of the rasp better.

Feb 16, 2013
reiney in Cookware

OpenTable buys Foodspotting $10 Million,,,, Time to Leave for Me

The supermarket photos are probably their revenue model, since that's where the money is (certainly not restaurants, and I assume you as a user won't pay for the service).

I suspect that with enough pushback from the user base they'll deal with it by filtering the photos between grocers & restaurants, and then users can opt-out of seeing them - which takes money. $10M should be a good start.

Feb 16, 2013
reiney in Food Media & News

Last LCK week 15 (spoilers)

Yes! This thought also occurred to me. Tom looked very torn (for whatever that piece of editing is worth).

Feb 16, 2013
reiney in Food Media & News