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Best Italian food shop Calgary

That really surprises me. I have always found them to be very friendly and helpful. I get the impression it is a family run business, and I've never had less than wonderful service. Sorry to hear you haven't.

May 03, 2012
Lotti in Prairie Provinces

Best Italian food shop Calgary

I like The Italian Superstore on Edmonton Trail because the people there have always been so friendly and nice, and their prices are pretty good. I also like the Italian Store (Scarpones). I avoid Lina's mostly because I don't like their prices and have never been overwhelmed by their deli/hot food, I think it is all overpriced and the other two are just as good and cheaper.

May 03, 2012
Lotti in Prairie Provinces

Madame Benoit's curried rice

Curried Rice - from Madame Benoit - The New and Complete Encyclopedia of Cooking - Deluxe Edition - 1975

Melt 4 tablespoons butter in a pan. Add 1 medium, thinly sliced onion and 1 clove minced garlic. Cover and simer for about 10 minutes to soften the onion. Add 1 tablespoon curry powder and cook for about 1 minute. Add 1 cup raw rice and stir into the curried butter mixture. Add 2 cups of consomme and salt and pepper to taste. Cover the pan and cook over low heat for about 30 minutes.

Mar 23, 2012
Lotti in Home Cooking

Where can I get Hutterite chickens in Calgary or area??

I bought a few last year, huge - and tough as leather when roasted, wonderful when stewed. 50 years ago I think these big birds were called "stewing hens" and were dirt cheap. $10 each for really big ones sounds OK I guess, but I don't get the $25 per bird I paid because I thought there must be something exceptional about them from all the talk. These are just "stewing hens" - right? or am I missing something. Seems to me when a chicken grows that big it's pretty old -and tough, unless you "stew" it.
What am I missing about "Hutterite" chickens?

Mar 18, 2012
Lotti in Prairie Provinces

Chinese take out

No, not red sauce and not sweet. It's the sauce on "Assorted Meat & Vegetables Fried Noodles" - a mix of veg, shrimp, chicken, pork, mushrooms, & squid on chow mein noodles. The sauce is light brown and tastes amazing. And when I try to scrap what's left into a take-out container it literally sticks to the plate (having cooled) and stretches like gum. Picture a thin string of gummy sauce stuck between the plate and the spoon 5 inches above. This is definitely not cornstarch but I haven't been able to figure out what it is they are using - and when I ask the waitresses always shrug their shoulders and say they don't know or tell me they think it's cornstarch.

Sep 28, 2011
Lotti in General Topics

Chinese take out

People keep saying sauces are thickened with cornstarch, but at my favourite Chinese restaurants the sauce becomes "gummy"/sticky when it cools - and no cornstarch I've ever bought does this. Does anyone know what they might be using - Please don't say cornstarch.
Also, I don't think they use fresh shrimp in this part of the country, - but even when I reheat leftovers the shrimp are still tender and juicy - not tough and dry. What could they do to their shrimp to keep them so good even when reheated?

Sep 27, 2011
Lotti in General Topics

Favorite copycat recipe?

This looks like a good one, with more complete directions etc.
http://abcnews.go.com/GMA/Recipes/top...

Sep 26, 2011
Lotti in Home Cooking

Delicious Specials/Deals (Calgary)

I've been to Bikaner Sweets House for the lunch buffet a few times in the past month or so - and am impressed with the selection in the buffet for the price. Lots of choice and I'm quite happy with the quality, also the people there are very helpful and friendly. I think it's the best deal around - that I've found anyway.

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Bikaner Sweets House & Restaurant
4851 Westwinds Dr NE #105, Calgary, AB T3J 4L4, CA

Sep 20, 2011
Lotti in Prairie Provinces

Leftovers better than the original?

I agree about the turkey - after spending the day cooking I never enjoy the fresh turkey dinner as much as the left-overs the next day when I can relax and enjoy the reheated leftovers - and I generally think the best part is the carcass made into a hearty turkey soup that is enjoyed for days after that with no further effort.

Sep 17, 2011
Lotti in Home Cooking

Your favorite stuffed green pepper recipe

Back in the 1970's "Shrimp Stuffed Peppers" was one of our favourites.
2 cups shrimp, 2 cups cooked rice, 1 cup mayonnaise (not Miracle Whip) (amazing to think about that now- but we sure loved them then) , 2 tbsp. chopped onion, 1/4 tsp. Tabasco, 1 cup seasoned tomato sauce. Cut off tops of green peppers. Carefully remove seeds and membrane, leaving pepper intact. Precook (steam) peppers in small amount of boiling salted water for 2 or 3 minutes. Drain. Sprinkle inside with salt. Combine shrimp, rice, mayo and onion. Add Tabasco, salt and pepper to taste. Fill peppers. Place upright in a baking dish. Pour tomato sauce around peppers. Bake at 350 degrees for 30 minutes. Spoon tomato sauce over filling before serving.
I got the recipe from an old roomate and don't know where it came from originally.

Sep 17, 2011
Lotti in Home Cooking

Food Project: Chicken & Rice Around The World

nashwill912@earthlink.net doesn't seem to exist. Can you check the address please. I get a message that Windows can't find it.

Sep 15, 2011
Lotti in Home Cooking

Famous Dave's please come to Calgary.

Sounds great, but if they did come to Calgary (or anywhere else in Canada I suspect) you can bet the price wouldn't be anywhere near $50. for all that.

Sep 14, 2011
Lotti in Mountain States

how do you season your lentil soup?

There are so many different flavours that can be used, I'm wondering what you think was in the GREAT lentil soup you tried. I love mine, but one day I craved a coconut curry, so I added a can of coconut milk and some curry powder to my favourite recipe: http://www.food.com/recipe/lentil-sou... and enjoyed a whole new taste. Also, what is your own soup like? - ie: do you remember the origin of the recipe?

Sep 14, 2011
Lotti in Home Cooking

Calgary -- Reef n' Beef.... Dated or Classic?

Adding a "few drinks" would make a big difference - but Godslamb said she had "A glass of wine" and her husband had nothing to drink because he was driving - so the $100 was pretty much just the food bill - which is, as you said, "insane in the membrane" to call "cheap" in the world I live in. I wouldn't even consider $100 for a meal for 2 (without drinks) "reasonable" let alone "cheap". I am always amazed at how full restaurants are when we drive by and I gaze in wishfully - looks like there are a lot of people with a lot more money to spend than I have - but I am cheap and enjoy cooking at home - things taste really good when I think of all the money I'm saving. ;)

Sep 14, 2011
Lotti in Prairie Provinces

Cherry Inn - Calgary

I stopped in at the Cherry Inn (6722-4 St. NE) yesterday around 3:00 PM. - too late for the lunch deal, so I just ordered off the main menu. Under "Casserole" #48 Curry Mixed Vegetables Hot Pot sounded like just what I wanted. WOW - I have found a new favourite. This was SO good - maybe because I was so hungry - but still....
I seem to remember this restaurant from way back 40 odd years ago? having a good reputation. Do any Chowhounds frequent this place, and can you recommend any dishes I can try on my next visit? I will definitely be going back.

The Curry Mixed Vegetables Hot Pot was a mix of broccoli, bok choy, baby corn, carrots, and mushrooms in a curry sauce with a base of chicken broth I think (not coconut milk) .

Sep 14, 2011
Lotti in Prairie Provinces

Calgary -- Reef n' Beef.... Dated or Classic?

I agree nonlinear. $100. for dinner for 2 is crazy expensive in my world too.

Sep 12, 2011
Lotti in Prairie Provinces

Three night s in Red Deer, AB--dinner suggestions?

For me a recommendation from John Gilchrist is the kiss of death - a restaurant to be avoided at all costs. I too have found his "Best" recommendations are my 'Worst ever" food experiences. I have not been to Las Palmeras, so I do not speak to that - only to John Gilchrist recommendations which I don't trust.

Aug 17, 2011
Lotti in Prairie Provinces

Yorkshire pudding OR why don't I just eat lard?

I can't imagine a good roast beef dinner without Yorkshire pudding, mashed potatoes, and gravy. (I've never made them with lard) I've used this recipe for about 45 years, and don't remember where I found it. I sometimes ask for an extra piece of beef fat from the butcher when I buy my roast, so there will be enough fat for the puddings and gravy.

3 eggs, 1 1/2 cup milk, 1 1/2 cup flour, 1 tsp salt, and about 1/2 tablespoon hot beef drippings in each muffin cup.

Preheat oven to 450 degrees.

Beat eggs and milk well. Add flour and salt and beat until smooth. Heat 1/2 tablespoon drippings, in (each) muffin cups. (ie; put the muffin tin in the oven for a few minutes so that it and the drippings are hot when you pour the batter in.) Pour batter into 12 muffin "cups". Bake 25 to 30 minutes.

*Jamie Oliver says 15 to 20 minutes and DON'T OPEN THE OVEN DURING THIS TIME OR THEY WON'T RISE.

* Many other recipes say cook at 450 degrees for 10 minutes, then reduce oven temperature to 350 degrees and bake 15 to 20 minutes longer - or until fluffy and browned. as per New York Times Cookbook

America's Test Kitchen says 450 degrees for 20 minutes, then reduce to 350 degrees for about 10 more minutes, or until golden brown. Pierce when they come out of the oven to vent steam to prevent collapse. (I've never had a problem with them collapsing and have never pierced mine.)

Well worth the effort, just try it a few times to see what works best for you. Enjoy.

Jul 26, 2011
Lotti in Home Cooking

Food Project: Chicken & Rice Around The World

Could you please direct me to that Chicken Tetrazzini recipe that "Mickey" made. There are so many that come up in my search.
Thanks

Jul 26, 2011
Lotti in Home Cooking

Supermarket Roast Chicken

I like to use the leftover breast meat in an "Impossible Pie" - just steam some broccoli then chop it up, saute some onions if you like them, chop the breast meat up and mix in 1 1/2 cup or so of grated cheddar or Gruyere. Put it all in a buttered pie plate. Mix 1 cup milk, 1/2 cup of the dry mix for teabiscuits (or Bisquick mix - but I don't like the flavour of that so I make my own tea biscuit mix (flour, baking powder, salt, shortening - and keep a bag of that in the freezer), 3 or 4 eggs, and some thyme, salt & pepper - blend this well. Pour over the chicken, broccoli, cheese and bake for 35-40 min. at 400 degrees. Great with a nice green salad.
-or a nice chicken sandwich with good bread and lots of lettuce, tomato, and mayo.

May 04, 2011
Lotti in Home Cooking

Restaurant Review - Teatro

Sorry kayahead, but comfort is a very important issue when dining out for some of us. I see no point in paying good money for a meal that I cannot enjoy without pain from sitting on an uncomfortable chair - and I am actually annoyed when restaurateurs consider some interior designers artistic vision more important than patrons comfort. Enjoy your good health - it may not last forever - then you may understand how important some of these issues are.

Apr 14, 2011
Lotti in Prairie Provinces

Whats the best place for dim sum YYC?

We used to go to Singapore Sam's and the "reincarnation - Pearl Garden at least once a week for Dim Sum, but we also find the latest reincarnation Prince Seafood Restaurant- WAY too salty and have also moved on. Just can't handle all that salt. Now go to Happy Hills, T-Pot or Fortune City. Hubby doesn't like Central Grand because of all the garbage piled up out back around the parking area every time we went there. He thinks that is a great attraction for rodents and therefore doesn't trust the cleanliness - food was good but ... he just won't go there any more.

-----
Happy Hill
806 Centre St N, Calgary, AB T2E 8K1, CA

Apr 06, 2011
Lotti in Prairie Provinces

Out of this world vegetarian lentil soup?

This is the one I love:
http://www.food.com/recipe/lentil-sou...

I made a note in my recipe file that somewhere on Chowhounds someone once suggested adding feta to red lentil soup. Sorry I didn't make a note of the persons name.
Also:
COCONUT CURRY LENTIL SOUP:
To 6 cups of the lentil soup, I added a heaping tbsp. of curry powder, and 1 can coconut milk. Simmer for about 10 minutes. Yum.

-this is similar to Prima's recipe above from the Toronto Star - but without the apricots. I'll have to try that one. Thanks Prima.

Mar 08, 2011
Lotti in Home Cooking

Your First Cookbook?

1963, Grade 7 Home Ec. class - my teacher told us about a series of spiral bound cookbooks put together by Home ec. teachers in the States, each on a different catagory. I ordered 4? I think, and still have them today - though still packed in the basement from our last move. She also introduced us to the wonder of writing for free recipe books from various food suppliers promoting their products. I still have the ones on rice, and bananas. That year, I bought my first "real" hardcover cookbook: Nellie Lyle Pattinson's "The Canadian Cook Book" first copyrighted in 1923, and revised by Helen Wattie and Elinor Donaldson, 1953 & 1961. That teacher inspired a lifelong love of cookbooks and cooking.

Mar 02, 2011
Lotti in Home Cooking

Frozen seafood mix – need help

I found this the other day and thought it looked like just the thing for those frozen mixes.
http://www.maangchi.com/recipe/soondu...

I haven't had a chance to try it yet though.

Feb 11, 2011
Lotti in Home Cooking

East Tennessee Food Party: Attention Dead Serious East Tennesse Home Cooks

"Obviously we'll be serving lots of Tennesse whiskey [not Jack Daniels as it is not drinkable]"

I'm curious about this statement. Pardon my ignorance but I thought Jack Daniels was THE whiskey in the southern states - I've never been anywhere close so have no clue. What is Tennesse whiskey then? I tried Jack Daniels once and I agree with you - it was vile, tasted like charcoal to me.

Feb 07, 2011
Lotti in Home Cooking

Stoned Stew Best of Bridge

You're very welcome. I am very glad I could help.

Jan 21, 2011
Lotti in Home Cooking

Does anyone know the title of the old Yellow Chinese Cookbook?

I also own the "An Encyclopedia of Chinese Food and Cooking" and I think it was one of the first cookbooks I bought many years ago. I have looked through it many times over the years but never really cooked from it. The recipe format never really impressed me as being something for inexperienced cooks in Chinese cooking. I wonder if there is a basic knowledge needed, and not offered in this cookbook, to make the recipes turn out as wonderfully as some posters say. There seems to be very little detail - something I feel much more comfortable with from a cookbook is lots and lots of detail.

I would really like to hear more from the people who cook from and like this cookbook. What are more of the recipes you really like, and what do you do when cooking them that is not mentioned in the recipes in the book? Are there any tips you can give a relative novice in authentic Chinese cooking? I love Chinese food - the real kind, and because I am unable to get out to my favourite Chinese restaurants as often as I would like, I would really like to prepare GOOD food at home.

Or, do I just need to be more brave, and go for it? Standing is an issue due to health problelms, so doing a lot of chopping and prep. work is not something to be taken lightly for me - which is may explain my reluctance to "just do it" without being sure the results will be worth the effort.

Jan 20, 2011
Lotti in Home Cooking

Stoned Stew Best of Bridge

Stoned Stew from "Enjoy" - (Best of Bridge)

3 pounds stewing beef, cut up
1/4 cup flour
1/2 tsp. salt
1/2 tsp. seasoned pepper
1/4 cup oil
2 large onions, thinly sliced
10 oz. can sliced mushrooms
10 oz. can beef broth
12 oz. bottle of beer
2 tbsp. vinegar
2 tsp. sugar
2 cloves garlic, minced
1 tsp. thyme
3 bay leaves
2 tbsp. dried parsley

Coat the trimmed beef cubes in a mixture of the flour, salt and pepper. Brown the meat then add the rest of the ingredients to the pan. They say to add the liquid from the canned mushrooms too - (don't know about that, isn't it very salty?) Cover and simmer for about 2 hours, adding water if it is needed. Mix in parsley and serve over hot buttered noodles.
Serves 8

The ingredient list is as is from the cookbook ( I understand that is OK - right? ), and I hope I have paraphrased the directions enough to satisfy the copyright police.

Jan 20, 2011
Lotti in Home Cooking

Stoned Stew Best of Bridge

I have the recipe for Stoned Stew from "Enjoy" pg. 154 but I am uncertain about posting the recipe. Could someone please clarify if I can post it as it is from the cookbook, or do I need to make some kind of changes to avoid copyright problems? I'm sure there are clear instructions re: what you can and cannot do here, but I can't find them.

Edit: Dumb!!! I see it now. Recipe follows.

Edit again: Yikes!! it appeared above. I'll get the hang of this eventually. ;>)

Jan 20, 2011
Lotti in Home Cooking