Bellingham's secret Mexican restaurant

Thanks for the rec. We stopped in there on our way to and from the States (from BC). It's tricky to find, but quite the little gem. No decent Mexican up by us.

I had lengua (tongue) tacos and pork tamales, the husband had fajitas. And I got to pick up some great ingredients before we went back home!

dani_k in Pacific Northwest

Eastern Washington road food

Lots of taco trucks along there. And the the grocery in Quincy, mentioned already. Most of the restaurants are more tex-mex (and not road food anyway). My sister tells me there is a killer new Mexican restaurant in Ephrata, which I am dying to try.

For the most part, that area suffers a lack of good food.

dani_k in Pacific Northwest

Momo Sushi in Kelowna

Had this place strongly recommended to me, and I'm heading to K-town on the 1st. Might be worth stopping if they aren't closed on the long weekend. Anyone here been there? Reviews?

dani_k in B.C. (including Vancouver)

sausage making gear?

Haha. No! That sounds awesome. I don't have "TV" so have to resort to DVDs or downloads or YouTube when I want to catch episodes for stuff like that. Will have to keep an eye out for it.

dani_k in Cookware

Kamloops: Caffe Arianna

Finally got around to trying out a new (few months old) little cafe downtown Kamloops (272 Lansdowne St, right next to the big yellow walking bridge near Riverside Park). I thought it was just another coffee shop, and didn't put much priority into getting there until curiousity finally woke up enough to get me out of my usual routine.

I was pleasantly surprised to find a great little Italian cafe! Owners are an adorable couple of foodies that want to share the love of food with people, not just make a buck. Everything is freshly made in-house and is really just home cooking, Italian style. Simple, rustic, low prices.

Free wi-fi available. Inexpensive breakfast options - it's surprisingly quiet there in the morning and afternoon (hours are 7:30am-4pm) but good luck getting a seat a lunch. The place is frequently packed out.

Great little gem, great people.

dani_k in B.C. (including Vancouver)

Someone please extoll the virtues of electric stoves

I am in a basement suite situation with an electric stove. My landlords upstairs have a nice gas stove. So, I have the opportunity to use both on a regular basis (I was just up making radish cakes with the landlady a few minutes ago). Definitely prefer the gas, but honestly you can easily survive with an electric range.

We had one most of my life and my mom was the best cook that any of our acquaintence ever knew. I'm better than she was at my age and I'm doing fine on an electric. I can't extol any grand virtues, but I can say that you will survive just fine until you can afford to do otherwise.

dani_k in Cookware

Someone please extoll the virtues of electric stoves

I did marshmallows over unscented (lead free) candles when I had slumber parties! We didn't have a gas stove when I was growing up. I just used toothpicks and minimarshmallows.

dani_k in Cookware

RISOTTO IN RICE COOKER OR CROCK

I'd have to agree with RetiredChef on this one: Authentic risotto is simply meant to be made on the stovetop. Once you've done it a couple times, it's super easy and quick to make. I used to be so intimidated by it.

For some great instructions, I would point to Locatelli's "Made in Italy" for an in-depth tutorial on the art of true Italian risotto.

dani_k in Cookware

Which hand held immersion blender should i buy?

I ran across a rather large Braun at the thrift store for $4 and it's been doing the job just dandy so far. Haven't done anything heavy duty with it yet. Has a variety of speeds. Will work for me until I budget for something like a Bamix.

dani_k in Cookware

sausage making gear?

Better than just flipping through it at a bookstore, check out your local library system. Ours had one on the shelf in the next town. If they don't have it, most libraries are more than happy to bring in interlibrary loans or even purchase requested books. Then you can check it out repeatedly. I will likely eventually buy it because there is simply NOTHING written that compares to it, but the library is a cost effective alternative for the time being.

Has anyone tried the old funnel method of stuffing?

dk

dani_k in Cookware

Someone has to understand: Benriner Turning Slicer

I want a Super Benriner, too. I have a cheapo v-slicer that does the trick (just slicing, though, no extra blades) and my sister promised me the Super for a present, so I'm waiting for that.

Thanks for the link. It's a pity the photo has an "off" white balance and is slightly dark, because it doesn't really show off the golden beauty of the potato basket.

Here's a link with a shot of the veg turner in action:
http://www.latartinegourmande.com/2007/02/27/pink-in-a-watermelon-radish-du-rose-dans-un-radis-pasteque/

Happy in the Kitchen is fascinating. I just have it on interlibrary loan from the library right now, so not near long enough to fully read it. Richard seems like someone who would be a total joy to be around - he's just so freaking excited about food and yet isn't ashamed to admit his love for things like burgers and Kit Kats. He started out as a Parisian pastry chef and after being established at that, made the crazy leap to savory chef. He brings this creative thought and precision to savory cooking that is amazing. I'm trying to read it, as well as Charcuterie and Live to Cook at the same time. All superb.

dani_k in Cookware

Someone has to understand: Benriner Turning Slicer

Metre-long sheet of daikon!!??? Egads. (I even have daikon in the fridge...hmmm)

I needed understanding because my husband just sort of looked at me jumping around giddy and squealing. He gets it, but just not the extent of how marvelous a turning slicer can be.

dani_k in Cookware

Someone has to understand: Benriner Turning Slicer

Ok, so I wanted one of these badly. Then I was reading Happy in the Kitchen (M Richard) which only made it worse! Then, the day after talking about this great desire for such a gadget, I was at Home Hardware with my husband looking for something completely other and I wandered into the the kitchen area (of course) and found a clearance shelf (of course) and there covered in dust admist the discounted crap was a Benriner Turning Slicer. It was marked 60% off the old Canadian price of $139. I was stoked. The cheapest I've found these online was $89 plus shipping and customs to Canada. I asked about the box and other two blades (it just had the fine shred installed) but nothing could be found - no one at the hardware store had a clue what this was. They offered to sell it to me for $25.

I was giddy!!!!

Took it to my chef friend's house and we made the potato baskets from Happy in the Kitchen and sat there and looked at it with smiles on our faces.

dani_k in Cookware

sausage making gear?

Ah, tis indeed the year for charcuterie! I have a slab of pork belly in my fridge getting ready to be brined for bacon and pancetta. Made some free form sausage last week and plan to get the KA grinder. Not sure if I will spring for a casing stuffer just yet though.

dani_k in Cookware

dinner rec's for kamploops

Well, to "expect" would probably be silly. But to hope... who can blame anyone who hopes for something good? Especially when all the restaurant signs, menus, and whatnot go on and on about sustainability and high quality.

I've now been in there once. Was tasty, but probably not amazing enough to lure me back with their prices. Maybe. We'll see...

dani_k in B.C. (including Vancouver)

Roasted chili paste - Laos/Thai?

Ok, when I was young we knew a family from Laos (Mienh), who had also spent some time living in Thailand before moving to the US. The food was divine, but back then I wasn't too into things hot, so never paid attention when Koy was making this paste. All I remember was her roasting small chilies (fresh) in the oven and then turning them into a paste with unknown ingredients. It was generally served in a tiny dish and the adults could be seen dipping their sticky rice into it. I have no idea if it's Laos or Thailand that this comes from, though I imagine many similarities between the foods... Anyone have ideas?

dk

dani_k in Home Cooking

baking spring rolls

wow, gang. thanks for the replies! i think i am gonna do a test run of all three. i keep phyllo and rice paper on hand anyway.

just out of curiosity, what do you use for fillings?

dani_k in Home Cooking

baking spring rolls

i recently had a coworker mention that she makes spring rolls using phyllo, brushed lightly with oil and them bakes them (she precooks the filling). i have also heard of people doing the same thing, but using traditional spring rolls wrappers.

i was raised around authentic Asian cuisine, so i realize this is rather sacrilegious.... but i am looking to cut back on fat, not to mention the pain in the arse it can be to deep fry food.

i'm just curious if anyone has tried either method of baking spring rolls? even better, if anyone has tried both and can offer a comparison.

thanks!

dani_k in Home Cooking

dinner rec's for kamploops

interesting to hear the Sanbiki rec. when they first opened, a coworker took his wife, who is japanese. she was not pleased. i never bothered to check it out, but now its been a few years and this is the second recommendation ive gotten in the last few weeks. anything you would recommend there?

dani_k in B.C. (including Vancouver)

Why didn't my sweet potato fries get crispy??!!

well, i had a huge sweet potato to experiment with tonight. did it three ways:

1. in the oven, using the 200 degrees drying time idea. uninspiring. limp. chewy. stick to my teeth.

2. in oil, trying to starting with cold oil method discussed elsewhere for french fries. cooked until nice and brown, but not burnt. were good, crisper than any oven ones i have made. but not that exciting, nonetheless. con: only making one batch this way.

3. in oil using the cornstarch method suggested here. brilliant! they were almost like a lightly battered tempura. crunchy on the outside, soft and a little fluffy on the inside. my husband LOVED them, even better than regular fries. took less time than any other method.

dani_k in Home Cooking

What else besides meat is heavenly in the cast-iron skillet?

oh, yes! and preheating the skillet in the oven before pouring in the batter...such a nice sizzle and crust!

dani_k in Home Cooking

Chicken Stock - Where'd the flavor go??

ive also read that boiling effects how the fat separates from the broth.

dani_k in Home Cooking

What's your "secret ingredient?"

yes. granulated is dried garlic but more around the size of grains of salt (though containing no salt)...i find it shakes on things more evenly instead of poofing all over like powder does.

dani_k in Home Cooking

What's your "secret ingredient?"

i second that one.

dani_k in Home Cooking

light metal comal (steel?)

mine looks just like that, only darker and the handle is black too.

dani_k in Cookware

appies - easy, cheap...but classy? can it be done?

yes! it was fun. i have to remind myself sometimes that it isnt really about perfect food. haha.

dani_k in Home Cooking

light metal comal (steel?)

thanks for your reply! this is definitely black, not dark grey. and by coating... in transit home, it got scratched to reveal a light metal grey underneath. so it's not the color of the actual material. its kinda weird.

when i first picked it up, i thought it was a non-stick coating until i realized that it covered the entire pan - including the outside. and it's smooth, like enamel. there was nothing to indicate what it was made of. the brand was "campeon."

i have a carbon steel wok, and a handful of cast iron pans (all of which i have seasoned myself) - and this is entirely different than either. i wonder if its steel with some sort of factory seasoning....

anyway, its 11", with a small loop handle.

dani_k in Cookware

Dining near the Gorge Ampitheater?

i think i went to this grocery a couple days ago when i was heading through. got my tortilla press there!

dani_k in Pacific Northwest

light metal comal (steel?)

i picked up a super cheap comal at a little mexican store in central washington. forgot to ask what kind of metal it was made out of. too heavy to be aluminum. coated in something black (inside and outside). any ideas? i'm guessing steel, but the black coating throws me. don't figure it's a non-stick coating, as it's on the bottom of the pan as well.

also, tips on care and whatnot? everything i can find is talking about cast iron and clay comals.

dk

dani_k in Cookware