sarah galvin's Profile
Visiting Winnipeg for two nights
My favourite is Bonfire Bistro - small and intimate and I have always had great food.
Goldeye & Wild Rice
There is a great organic food store south of the Gimli market and opposite side of street. The name escapes me but your hotel should know - they have the best wild rice in bulk. I was in Wpg for the summer of 2009 but how fast the memory fades. I love the smoked goldeye. I make a topping for crackers by adding some grainy mustard. Or make it with cream cheese.
Spices and Herbs in Calgary?
The best place in town is The Silk Road in Inglewood. You can buy in bulk or not. Hands down the best.
what are you canning this year?
So far I have made rhubarb simple syrup, sour cherry jelly, sour cherry sauce, saskatoon berry jam, strawberry balsamic preserves, strawberry jam. I hope to make catsup, tomato sauce, tomato salsa and a few whole pears, raspberry jelly, mustard beans. Also made brisket with pressure canner. Want to do more with pressure canner. Probably process my duck stock in pressure canner.
Cooking with Sour Cherries
Yes, it is a very zen experience! The food mill did not work and I went back to using the cherry pitter. The U-Pick later told me that if I freeze the cherries and pit them when they are partially frozen, it works better. I like the bottom of the glass idea but would be careful for the juice splatters. Thanks :)
Restaurant Recommendations for Winnipeg Canada
I like Bonfire Bistro. It is casual but I have always had very good food. It is very popular so arrive early. If you want the best beef, go to Wellington Cres, perhaps it is called 528? I can't remember. It is quite staid. Bonfire is alive with chatter. It is small and intimate.
Reasonable and tasty eats for a band on tour in AB and SK?
Afghan Kabob & Donair on 8th. It is more than reasonably priced, brand new and shiny and the food is awesome. Also The Golden Pagoda for Burmese food. Souleio is not cheap 'n cheery but a nice foodie stop. Downtown again, just north of the downtown shopping plaza. Bulk Cheese is near 5 corners - Broadway just east of the river, I think. Don't remember street names unfortunately. It has cheese, of course, but I also found a lovely smoked duck breast and that made tasty snacking for several days.
If you go through White Bear, SK there is only one place to eat - the White Bear Hotel & Restaurant. It is infamous. A must stop.
And, back to S'toon, the farmer's market is just west in downtown and is very good. I think it is on the weekends only.
Cooking with Sour Cherries
I have been picking sour cherries. We all know the worst part - pitting them. These are delicate little Evans cherries so can't pull the pit out by yanking on the stem. I was wondering if anyone has made cherry jam and used a food mills to separate the good from the bad?
Using couverture chocolate when recipe simply says 'dark chocolate'
I went ahead and used the recipe amounts. I had the weirdest thing happen with my cake. Rather than having straight sides, they were concave? I have no idea why. I will have to doctor it up with extra whipped cream.
Using couverture chocolate when recipe simply says 'dark chocolate'
I want to make my ancho chili flourless chocolate cake and the recipe simply says bittersweet chocolate. I read something recently that said if you are using a high quality chocolate, you should reduce the amount. Anybody know anything about this?
saskatoon?
OK, so just give me the straight goods! Where should I eat when I go into S'toon for the May long weekend? I would like one 'fancy' meal and I like casual dining.
Calgary - Petite: A little too warm, but great food
It was quite smokey when I was there - ventilation wasn't very good.
Making Chinese Black Bean Sauce
Thanks, Darrell. I had not checked in for awhile. The black bean sauce I am used to does not have heat, but it is very strong.
Any interesting enchilada recipes?
My mind is blank with some creativity here. I don't want to make 'just' chicken enchiladas. Any new ideas out there?
What is your best scalloped potato recipe?
I will try this but find it so frustrating that other usually just layer potatoes with butter and a bit of flour and hot milk and it works!
What is your best scalloped potato recipe?
I have never made this without dairy. It wouldn't be traditional for us but I would like to try it. Thanks.
What is your best scalloped potato recipe?
I suppose some of us are just doomed to having curdled or 'broken' scalloped potatoes! Everybody has a different 'secret' and I feel like JudiMorrison! Tried them all.
What is your best scalloped potato recipe?
I know they are so easy and basic but whenever I make scalloped potatoes they curdle. Is there a trick?
Where has Gord's Sausage/meats gone??
He could talk you to death, I tell you! And always upsold on volume whenever I bought. But his meat was very good. I just had to be in the mood.
Making Chinese Black Bean Sauce
I had a direct email from someone. It was a recipe for single use and I was thinking of making a larger batch so it would be ready in the fridge. I love scallops with black bean sauce.
Making Chinese Black Bean Sauce
I love scallops with black bean sauce. I am definitely going to be using fermented black beans from now on. Thanks for all the ideas.
Making Chinese Black Bean Sauce
This looks like an interesting recipe. I'll certainly give it a try. I would also like to make a black bean sauce without the chilis.
Making Chinese Black Bean Sauce
Do you mean 'fresh' or 'fermented'? I have seen so many references to fermented. That's it, just fresh garlic? Seems too easy. I can't go back to the jar stuff after eating the housemade black bean sauce at a favourite restaurant. They stopped making it unfortunately.
Making Chinese Black Bean Sauce
My favourite black bean sauce is out of production and I don't like the commercially produced stuff. Has anyone tried making their own? I see several recipes on the 'net but not sure which one would be the right one. Suggestions appreciated.
Don't rip romaine? [moved from General Topics]
I was taught to tear lettuce because it would not turn brown so quickly. Obviously that was before the advent of ceramic knives. It was strictly to keep it crisp and from prematurely turning brown. Not that complicated.
TAGINE Cooking - How To?
I would not use my clay tagine on electric heat unless you use some kind of spacer to keep it slightly off the element. There is something that is used with the old pyrex coffee makers that might work.
Long shot but where to eat in Yellowknife???
You might want to post this on the BC/Territories page.
old school distinctly Manitoban or Winnipegian foods
No one has mentioned Bonfire Bistro. I have always had a great meal there, especially rack of lamb. There is also an upscale beef place on Wellington, 528? If beef is what you are looking for, I had an excellent meal.
