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Recommendations in Edmonton for where to find gourmet exotic and dark chocolate?

I would like to get some gourmet and good quality dark chocolates as a gift for my dear friend who absolutely loves good dark chocolate. Preferably the stuff you cannot get at regular grocery stores unless it's out of this world good. Does anyone recommend a place and type in edmonton where I can find some?

I know there are a few chocolatiers in the city but I don't know which ones are outstanding.

Dec 17, 2009
glitch in Prairie Provinces

Baking and cake supplies in Edmonton?

I'm looking for fondants, gum bases, colorings, cake decorations/supplies etc.

I actually usually order these supplies online but the wait and the shipping rates are starting to bug me.

Does anyone know of local places or supply stores where I can purchase these types of products from?

thanks

Aug 21, 2009
glitch in Prairie Provinces

Good (authentic) ethnic restos in Edmonton

It has actually relocated and has a changed name. It is the same owner and apparently the same menu. The new place is called Accent located next to chili's, across from the next act pub on 82ave. To die for veggie stack there!

Mar 11, 2008
glitch in Prairie Provinces

How do you remoisten dried brown sugar?

before microwaving, do I need to add any liquid>?

Dec 14, 2007
glitch in Home Cooking

How do you remoisten dried brown sugar?

Are there any ways to INSTANTLY remoisten dried-out brown sugar? I want to make a chewy bar dessert recipe that requires brown sugar, but mine is all dried out. Can I add a little bit of liquid to the recipe as well? Suggestions?

Dec 14, 2007
glitch in Home Cooking

What are your favorite condiments with EGGS?

S & P, ketchup, sweet chili sauce, dill & sour cream, maggi

Dec 10, 2007
glitch in General Topics

Bottling homemade liqueur? How & With what?

Great idea!

For my Irish Cream, I use:
1.5 cups rye or irish whiskey
1 can condensed milk
1 cup heavy cream (or half & half)
2 tablespoon chocolate syrup
2 eggs
0.5 teaspoon vanilla extract

Break the egg yolks and beat them. Mix the rest of the ingredients into eggs until smooth and well blended.
Pour into jar or container (or bottle), seal, and refridgerate.
I like to use heavy cream because then you only need a little bit to make mixed drinks creamy and tasty. Tastes great with milk, or in your coffee, or just served over ice.

Dec 04, 2007
glitch in Spirits

What foods do not spoil?

Can salad dressing last quite a long time too? Things like.. Ranch, 1000Islands, etc.. they have vinegar in them too right? I find the due dates always state a couple months, but they seem fine even long after that period.

Dec 04, 2007
glitch in General Topics

Servers who ask if you need change...

Of course, as others mentioned, you are the judge of the situation... But having served at restaurants before, I can tell you this, as a server, when seeing that the guest is ready to pay, we DON'T look closely at exactly how much you put down..that's just rude. When it comes to the bill, we do it discreetly if it comes to cash. Therefore, whenever I saw that cash was involved, I would automatically take the billfold, and mention to the guests that I will be returning shortly with change, not knowing at all how much they put down... then its up to the guest to say if they don't need any back.

I guess to put it in simple terms, it may have been that your server saw the cash but was not sure of how much you put down. If I were a guest at a restaurant, I sure wouldn't want the server looking and counting (or even trying to peek and count) the amount of cash I put on the table whether or not I needed change.

and lastly, a lot of the time servers don't "memorize" the price of the bill in their head after printing it out. Myself for example, I will look at the bill and kind of note to myself, "oh it's in the 30 dollar range" or something like that, and even so, bills are generally not memorable for the moment unless they are ridiculously high.

Dec 03, 2007
glitch in Not About Food

Putting milk/cream into soda?

I think I'm going to try this. But I just wanted to ask a few last questions... when using milk, does it has to be a 1:1 even ratio or else it will coagulate?? That seems like a lot of milk to go with the soda. What if I'm using cream? can I use less cream, more soda? and is it the same ratio for all types? (light, clear sodas vs dark caramelized sodas)

Dec 03, 2007
glitch in General Topics

Putting milk/cream into soda?

so is this drink referred to as egg cream?

Dec 02, 2007
glitch in General Topics

Putting milk/cream into soda?

I saw someone add a coffee creamer to their glass of coke the other day and I was slightly taken aback. Has anyone ever tried or seen this before? I can't seem to comprehend what it would taste like. I think I'll eventually try it (I'm not a big fan of soda..) but for now, I'm curious as to what is so special about it and what it tastes like?

Dec 01, 2007
glitch in General Topics

Bottling homemade liqueur? How & With what?

thank you that's very helpful!

Dec 01, 2007
glitch in Spirits

Bottling homemade liqueur? How & With what?

Screwtop bottles? bottles with corks? How can I keep the bottle leak safe and the liqueur fresh for longer?
I made homemade irish cream liqueur and have heard that it stores up to a couple months. I want to bottle it and give it out as presents.
Looking to find nice, but not too expensive simple bottles to store the liqueur in and give it as gifts. Ideas on places? thanks

Dec 01, 2007
glitch in Spirits

Suggestions for low-budget holiday party food?

fruit/veggie platters?
Crackers, cheese, cold cuts?
Tzatziki and hummus w/cut up fresh sour dough?

Dec 01, 2007
glitch in General Topics

Earls vs. Joeys

I've had a different experience with both restaurants. Although I tend not to like going to franchises as much, I must admit I usually ALWAYS get better food/service at Joey's than at Earls..Not saying the service at either are spectacular or anything though. I don't think there has been a single food item i've really actually enjoyed from Earls.. Also, having friends who used to manage/work at Earl's, they tell me appalling stories of how some of the servers re-use dropped cutlery, use dirty tableclothes to wipe down plates, etc..
This may have also caused me to be biased against earls, but I know for a fact that Joey's has higher standards. Joey's gets a lot of secret shoppers and random health inspections. If you compared the Joey's records vs Earls records, you will notice that generally, for service & cleanliness, Joey's beats out Earls.

Nov 30, 2007
glitch in Prairie Provinces

Quality Street Chocolates

After trying Quality Street Chocolates, I vowed never to buy them again. They were a great disappointment to me and they seemed stale and cheap. The chocolate used did not taste rich or good quality at all.

Nov 30, 2007
glitch in General Topics

Does anyone know what this powder is called?

is this powder easily accessible? Are they available in chinese supermarkets? I'd love to try this

Nov 30, 2007
glitch in General Topics

Is "gamey" really such a bad thing?

Yes, I am picky about my lamb, but I love it cooked a certain way and I love how the meat is so tender and has a distinct flavor. I do use the term gamy in a negative connotation in that, lets say, if the meat is cooked at too high a temperature, it may taste overly strong and slightly off-putting to me, not necessarily to others. I think how someone judges whether something tastes gamy to them is totally subjective.
I personally don't use the term gamy in a positive sense. This does not, however, mean I dislike the defined, strong taste of a particular meat.
I guess it's just all to how you define gaminess. When I enjoy the strong and distinct flavors, I would describe it as exactly that; flavourful, wild, bold, pungent.. etc. But when I use the term gamy, it just means that the level of flavor is not to my preference.
I don't know if I really make sense here.

Nov 27, 2007
glitch in General Topics

Revamped Spreads and Butters?

what kind of cheese did you try that recipe with?

Nov 26, 2007
glitch in Home Cooking

Revamped Spreads and Butters?

this sounds amazing! Seems farely easy to prepare and I'd be able to adjust to fit my tastes. Thanks for the idea! I'm going to try it

Nov 26, 2007
glitch in Home Cooking

Revamped Spreads and Butters?

I'm looking for a variety of home-made butter/spread recipes for toast, crackers, waffles etc. Usually I just go with the originals..plain butter or cream cheese or jam.. I need variety!
Any ideas on good savoury or sweet spreads I can easily make?? I've made cinnamon butter with soft butter, cinnamon and powder sugar before but thats it.

Nov 26, 2007
glitch in Home Cooking

Steak Tartare in Edmonton?

Hi there,
I get my regular fix of steak tartare at Accent European Lounge 82ave and 104th. I've never tried tartare at Bistro Praha or Continental Treat so I cannot compare, but whenever I order it from Accent, its a medium ground, red patty with spices and minced onions.There are 2 sizes you can order and it comes with garlic and fried bread.

Nov 25, 2007
glitch in Prairie Provinces