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Another Chinese food delivery in Duncan

Burgers one night with fresh salad.
Soup the next.
Stir fry with fresh steamed local fish.
Sticky rice bowl with chinese sausage and chicken knuckles.
Chili with elk or venison burger.
Roasted farm chicken with mashed potatoes and fresh peas and carrots.
'BB' which I have previously frozen.
Fish and chips. Kennabec potatoes and fresh caught rock cod or ling cod fillets.

about 6 hours ago
Puffin3 in B.C. (inc. Vancouver)

Minimum Wage Impact on Restaurant (especially FF) Prices

would you please put up a link to the study?
IMO at the end of the day no commodity/service exists that doesn't have the cost of producing the commodity/service at it's heart........if one is willing to go back to the beginning of what it costs in human time effort AKA wages to put the seed in the ground which ends up in a Big Mac bun. Which, in the real world, one must do of course.

about 7 hours ago
Puffin3 in Not About Food

(Silly) question about ingesting soap.

There is now no such thing as "dish soap". At least not found in your everyday grocery store. Specialty health food type stores sometimes carry real 'dish soap'.
One reason is economics. Real soap costs A TON more to make than detergent based products such as shampoo and dish detergent which use as the base man-made chemicals. Hence the name: "Dish detergent or 'Dish liquid'. You may have ingested a bit of 'dish detergent' but IMO not enough to really cause you a severe reaction.

about 8 hours ago
Puffin3 in Not About Food

Another Chinese food delivery in Duncan

Ya. And try as I might I can't make consistently tasty CF.
It looks so easy watching a street vendor. Back home? Forget it.

about 9 hours ago
Puffin3 in B.C. (inc. Vancouver)

Minimum Wage Impact on Restaurant (especially FF) Prices

You're right. I apologize for using the term.
I'm sure there are many very smart well educated people working in FF outlets.
(I wish one of them would take my order).
Today there are robotic machines that can fill a bag of frozen fries. The bag has a special opening which, when the robot in the FF outlet positions it in it's holder opens just enough for the scale to read X grams of fries. Another robot moves these fries to a deep frier where they are cooked to a precise temperature when another robot positions the fries in the cute little cardboard cup and puts it on your tray.
FF and human staff are fast becoming a distant memory.
"Daddy. What was a credit card? What does 'Take-Out' mean?
What's a mortgage? Did you ever buy a new car?"

about 10 hours ago
Puffin3 in Not About Food

Best way to cook rainbow trout?

I fish for rainbows and 'cutties' about once a week.
I keep family and friends supplied with fresh and cold smoked.Trout especially have a very delicate flavor.
In order to retain the flavor IMO it's important to not mask the flavor using such things as white wine/lemon juice/herbs during the cooking process.
After the fish has been very slowly and carefully cooked is the time to plate the plain fish with whatever sauces you want. But NOT directly on the fish. If you put down a couple of T's of the sauce first on the plate THEN carefully slide the cooked fish on top of the sauce the person enjoying the fish and sauce can eat each of them separately or together. I like to really taste the trout flavor with only a touch of the sauce.
I know this is 'inner-tennis' to some but it's the way I cook all delicate flavored foods.
When I cook whole trout I remove the head and scales then fillet.
Then into a very slowly simmering pan of plain water with a pinch of salt just to cover the fillets. I watch the fillets like a hawk and when the middle of the fillets are just barely starting to turn opaque I very carefully slid them out onto a parchment paper covered platter.
My sauce is already bubbling happily away. Three or four T's of the hot sauce onto a HOT plate then slide the fillet onto the sauce. Garnish with fine chopped watercress. IMO parsley is too strong a flavor. A few little lemon wedges and serve.

about 10 hours ago
Puffin3 in Home Cooking

Another Chinese food delivery in Duncan

And the worst part is they couldn't care less. A couple of really sad crappy chinese restaurants have been around for many years. They are the only game in town. They know that they can sell crap to half-loaded people who just want to eat without having to cook on a weekend night.
What it's really time for is a Chinese businessman from Hong Kong to decide to become a millionaire again by opening the only decent chinese restaurant in the area. Serve 'Dim Sum' for lunch. The real deal with the carts and jasmine tea and stamps. NO EFFING BUFFETS!!!!!!!!!!!!!!!! Smart looking articulate basic english speaking chinese staff. Full dinner menu. Go check out the best chinese restaurants in Richmond.
There are now Tens of thousands of newly arrived homeowners on S. Van. Is. with MONEY!!!!!!!!!!
They know the difference between really good chinese food and crap.
Oh the irony!
Some Polish businessman who owns a few airport Chinese food franchises will open up another testament to what crappy chinese food is and set the whole idea back another ten years.
What's holding these businessmen back is the false notion that if there isn't a large chinese population to draw on then offering excellent chinese food is like casting pearls before swine. They would be wrong.
I'd happily spend a couple of hundred bucks for a meal for four IF the food and service was worth it.
I've spent two hundred bucks for 12 family and friends for the excellent Dim Sum at Don Mees.
Someone will clue in sooner of later and make a fortune.

Another Chinese food delivery in Duncan

Not from the previously named restaurant.
I've ordered 'delivery' a few times from this place and every stinking time there have been 'issues'.
Mostly wrong dishes. Missing dishes. Late deliveries. Or the off tried: "No change" when the bill is $35.00 and I hand the dude two twenties.
Sunday afternoon: 3:30 PM. Call and order about $45.00, I'll not use the word 'worth' of chinese food.
Told the delivery would be about half an hour.
One and a half hours later I call and was told by an english speaking employee that the order had been sent to the wrong address..........TWICE!!!!!!!.
She told me the employees had to write all the tickets and addresses 'by hand' as there were was no computer system.
I asked her to read back the address I gave her. It was correct.
She asked if I'd like to speak to the manager? He came on the phone just after I overheard the employee tell him she had written the correct address.
He then tells me the employee had written down the wrong address. I overheard the employee tell him he was "lying". I then told him the same thing.
He said the order was "on it's way". Ten minutes later a chinese guy shows up with my order. The bottom of the paper bag had split open b/c the containers inside had all been spilled. He was holding the soggy bottom of the bag so the long since cold contents of the containers wouldn't fall out.
When he set the bag down on an outside table the containers dumped out.
I lost it at this point and uttered some angry words.
He had to use an old newspaper to gather up the spilled containers and their cold contents into a soggy bundle.
One lonely 'fortune cookie' had escaped. He picked it up off the floor and offered it to me with an ironic grin: "No charge for you".

Denied moon cakes, Chinese iPhone workers strike

Had a MC for the first time. They are horrible!

Sep 15, 2014
Puffin3 in Food Media & News

Wine for steaming mussels?

Sep 14, 2014
Puffin3 in Home Cooking

Wine for steaming mussels?

What does 'special offer' mean?
Does it mean: Usually the price of this wine is x but we are selling it to you for less'.
I guess the word "cheap" means different things to different people.
To me it means if I'm not proud to offer a wine for drinking I would not use it in cooking.
Last post. It's an endless matter for debate and frankly it's a waste of time.

Sep 14, 2014
Puffin3 in Home Cooking

Minimum Wage Impact on Restaurant (especially FF) Prices

The model is broken when the Government, AKA the people who pay taxes, must supplement a FF worker's living expenses.
The model would mean bankruptcy for any private business if the business owner had to beg for money each month from the Government to keep it's doors open.

Sep 14, 2014
Puffin3 in Not About Food
1

Minimum Wage Impact on Restaurant (especially FF) Prices

Fully automated FF restaurants are already here.
The robots in the back make exactly the same end product for serving as the product formerly made by humans.....only with more precision when the burger is set on the tray and the tray enters the customer pick-up spot.
We are not talking about vending machines.
These fully automated FF restaurants have just as uncomfortable seating as the ones with humans as staff.
Ironically one of the four human staff needed at the fully automated ones is the human who cleans the tables and the floors.

Sep 14, 2014
Puffin3 in Not About Food

Help with sandwich buffet for birthday...

Thanks for that tip!
I'll be sure to use it today.

Sep 14, 2014
Puffin3 in Home Cooking

Wine for steaming mussels?

"Cheap wine" is cheap for one reason. It's crap.
Who would invite special family/friends over for a special meal and plunk down a couple of bottles of 'cheap' (always nasty) wine?
Exactly the same when using a "cheap wine" to cook with. The inferior elements in cheap wine, there are many, do not magically change when it's used it cooking.
NO! I'm not suggesting anyone must use an 'expensive' wine to cook with.
Just a wine that you would be happy pouring for your guests.
Buy a decent bottle of white wine or two,in this case, and reduce some by half and use it to steam the mussels and drink the rest.
Around these parts a 'decent ' bottle of dry white wine costs about $16.00.

Sep 14, 2014
Puffin3 in Home Cooking

The great noodle soups of the world roundup

In 1969 I went to Don Mees for the first time. (I was selling live rock cod off the dock and some of the cooks from the restaurant became regular customers. They come down to the boat with a couple of plastic pails then take the fish up the the restaurant.
I'd never heard of 'Dim Sum' let alone Wor wonton soup.
Anyway when I went in I was the only white in the place which was packed with chinese. Half a dozen young chinese girls brought over the Dim Sum carts. The food was a revelation!
Now 45 years later most of those same 'young girls' are still pushing their Dim Sum carts.
I saw one of them a couple of years ago get out of her a brand new black 4-door BMW in a mall parking lot.

Sep 13, 2014
Puffin3 in General Topics

Long cooked, but disappointing soup stocks

Get a copy of Keller's The French Laundry. Start at page 220 and follow his method/s. Note. Keller doesn't use celery b/c he claims it adds a bitter note to stocks. I've experimented both ways and can attest that at least IMO celery does add a bitter undertone.......as does adding white wine.
All the stocks he makes are very slow simmered for between 5-6 hours.
When in doubt follow a true expert's advice.
If you cook any stock for a long time you risk turning the stock sour. The stock will be cloudy if it comes close to boiling.
Escoffier calls for slow simmering stocks for about 3-5 hours.
From what I've experienced and read 'skimming' is essential. It's time consuming but worth the effort.

Sep 13, 2014
Puffin3 in Home Cooking

The great noodle soups of the world roundup

Don Mees in Victoria served excellent wor wonton. I've been having it since the late sixties. It tastes the same every time.
I tried it in what are supposed to be 'the best' chinese restaurants across Canada and there's no comparison. At Don Mees the squid is always tender for instance.

Sep 13, 2014
Puffin3 in General Topics
1

The great noodle soups of the world roundup

Yes. As is all of human experience. Hence value judgements are irrelevant............'mostly'. LOL

Sep 13, 2014
Puffin3 in General Topics

Cubed Duck Breast? Ideas

Cook it and use it to top a cassolette.

Sep 13, 2014
Puffin3 in Home Cooking

Using deboned chicken drumsticks as kebabs

I use a heavy cleaver to hack off the drum stick just above the knuckle joint nearest the foot. You can do this with frozen and or fresh. Frozen is a bit less messy. The heavier the cleaver the less force you need of course. This severs the tendons and when the drums are cooked the tendons have all shrunk.
I slow cook/steam-saute the drums in some coconut oil and clarified butter and a splash of reduced white wine. Lid on. Wine optional.

Sep 13, 2014
Puffin3 in Home Cooking

Minimum Wage Impact on Restaurant (especially FF) Prices

A rising tide lifts all boats as they say.
Everything about 'chicken' is getting more expensive. Producing and transporting the feed is just one example.
If it's costing you 20% more to pass that burger and fries through the take away window compared to three years ago and if you wish to remain in business then ultimately the consumer will have to pay more.
If you now have to pay the semi-literate adult who flips the burgers about 100% more than last year you have a problem and so does the employee and the consumer.
"LOOK! On the horizon! Is that a robot burger flipping machine I see coming?"

Sep 13, 2014
Puffin3 in Not About Food

Leave Guy Fieri alone: Why he has nothing to do with the Food Network’s decline

Is FN paying you by the word or the letter?

Sep 12, 2014
Puffin3 in Food Media & News

Leave Guy Fieri alone: Why he has nothing to do with the Food Network’s decline

'Susie' et al are the ones who decided to run 'Tinkerbell' re-runs 24/7. If they are/were stupid enough to make that decision no one can blame 'Tinkerbell'.

'Love' the thumb ring.
'Tinkerbell' should thank his lucky stars his hairdresser/'companion' had just 'done his nails' or Tinkerbell wouldn't be able to see anymore.

Sep 12, 2014
Puffin3 in Food Media & News

The great noodle soups of the world roundup

If the question is what noodle soup recipe is the best that would depend on the consumer's taste. Pho etc. The old Jewish lady's noodle soup from next door?
But if the question is more what ingredients and quality of ingredients make the best noodle soup the answer would have consider which noodles are the best. Which broth? Which seasonings? What other main ingredients are in the soup?
Apparently there are 'Noodle Houses' everywhere named 'Tampopo'.
Obviously some of them try to duplicate as closely as possible the noodle soup in the movie.
Has anyone been to such a noodle house? If so was the soup OK/good/excellent etc.?

Sep 12, 2014
Puffin3 in General Topics

Party Early Birds

"Are you guys planning on coming to the party this year? You are? That's great! Whatever you do don't come early. If you do you'll screw up my plans and I'll be pissed off and you won't be invited again AND if you do I'll tell you all to piss off and take your friggin car with you! BTW, bring a big bottle of something expensive OK?"
Black and White are much nicer colours than greys. Especially in relationships that are genuine.

Sep 12, 2014
Puffin3 in Not About Food

Red wine with America beef stew .

Who's stopping you?

Sep 11, 2014
Puffin3 in Home Cooking

Minimum Wage Impact on Restaurant (especially FF) Prices

You are conflating. You agree that most FF outlets are owned by a franchisee. Pretty much ALL nationally known FF outlets are individually owned.
These owners are not paying "dividends" to shareholders per se.
I know a couple of FF franchise owners and they tell me the 'net profit' on FF is very small. A few weeks of bad weather can set the owner back tens of thousands of dollars. He still has to pay staff, pay the 'Corporation' whenever the eighteen wheeler pulls up to off-load. Are you aware that all the national FF Corporations REQUIRE that full payment for any food shipments MUST be made in advance? No exceptions. NO CREDIT......ever!
Any FF outlet must have 'volume sales' to stay in business.
One owner who has had a nationally recognised FF outlet for thirty years told me he doesn't bring home any more money at the end of the month than the average lawyer. Some years have meant going to the bank in January to float loans just to survive until the summer season.

Sep 11, 2014
Puffin3 in Not About Food

Minimum Wage Impact on Restaurant (especially FF) Prices

If FF workers were to have their wages about doubled that would logically mean the cost of that 'Biggie with fries' would have to go up.
That can not be in dispute.
The worker who now has all that extra money in her pocket is unlikely to spend it on a "Biggie with fries' which costs about a third more.
IMO people who 'have money' to do whatever they want with become less and less inclined to buy junk......and that includes FF. They may do so at first but the novelty soon wears off with your average person. More 'Whole Foods' less Wendy's.

This is not 1937. The US was just about to begin the greatest period of economic boom-times in it's history. Thanks to WW11. If you could stand and pack a lunch pail you would soon be able to buy that four thousand dollar brand new house.
Nuff said about that 'orange' when we are discussing today's 'apple'.

The reason so many semi-literate adults have come to depend on flipping burgers is b/c the education system in the US is an on-going not very funny joke.

As mentioned the virtual collapse of the manufacturing base in the country has resulted in a collapse of 'good paying' jobs done by millions of people with barely grade twelve educations who were at one time earning as much as a dentist.
Something had to give.....and it has done so.

Lastly, FF franchise owners are lining up to purchase the latest in automated equipment.
At a recent FF industry fair the number one sales booth was offering a complete range of automated FF equipment. Made in China/India and Japan. Behold the FF industry's future.

Sep 11, 2014
Puffin3 in Not About Food

glass jars for the freezer?

A reason one seemingly identical, say peanut butter jar' will crack and it's mate won't is explained by the fact that even the most minute unnoticed scratch or chip will cause that jar to fracture. Rough handling at the store will cause tiny chips on the bottom of the jar.
In the late sixties I was given a 'glass making kit'. I'd go to the local bottle depot and pick out nice looking blue port bottles. Then I'd make drinking glasses from them to give as gifts and for our home. Actually it was lots of fun.
After a few hundred failures I began to understand why so many bottles were not cracking right. A bit of research explained the problem. I started being very careful about watching for the slightest chip or crack.

Sep 11, 2014
Puffin3 in Not About Food