BamiaWruz's Profile
ISO Best burger in Oshawa, Whitby or Ajax
There is petes burger across the starbucks (which is across from pickering town centre) and people were saying good things about it on here but to be honest I didn't like it that much. It is char grilled I believe.
Your Best Ice Cream Recipes
I made this ice cream last week and it was a hit.
Begin with roasting the fruit (strawberries or banana) in the oven. I coated the berries with a few tbsp of sugar and a drizzle of balsamic vinegar and roasted.
Set aside.
24 hours in advance I made the ice cream mix by whisking 10 egg yolks and 1 cup sugar and setting aside
In a heavy bottomed pot on low heat bring 2 1/2 cups heavy cream and 1 1/2 cups whole milk to a simmer (If adding vanilla bean here you can remove it from the heat and allow it to steep), then temper the eggs by drizzling in small amounts of simmered dairy mixture into the yolks and whisk.
Dump the yolk mixture into the pot and stir until it is thick, not custard like but that you can draw a line in the mixture on the spoon without it actually blending together.
Remove from heat and set aside to cool then throw in the fridge for 12-24 hours.
On the day off blend your fruit and cream together and throw in the ice cream machine, it's done in 40 mins or so.
The Very Best Chinese Restaurants in Scarborough?
Peking Garden was nice, american/canadian style chinese I think but very fresh and been in business since the 70s. It's between pickering and scarborough.
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Peking Garden Restaurant
4532 Kingston Rd, Toronto, ON M1E2N8, CA
When to glaze cake?
Make sure the cake is very cool. I thought mine was and it split as soon as it hit the cake from the warmth. Especially if there is some butter in there it will act strange.
You can glaze it before serving to look nice and pretty.
Favorite brand of basmati
I like golden basmati which is parboiled, it is common in afghan cuisine.
Tilda is good for the fluffy everyday white basmati.
Ideas for using fresh sage
In a white bean soup? It goes well with creamy beans or chickpeas,
With some squash or roasted veggies? It's great with butternut squash.
Sage is really good in brown butter, for gnocchi, ravioli, pasta?
Under the skin on a roasted chicken, with lots of butter to crisp the skin up.
Here's an interesting recipe for battered sage leaves:
You’ll need:
100g plain flour
0.25 tsp salt
small pinch of baking soda
approx. 200ml pale ale
plenty of olive oil for frying
1 egg white
60-80 large sage leaves, with stems if possible, washed and patted dry
You’ll also need:
You can use a deep fat fryer if you have one, otherwise use a deep frying pan or wok for this.
The Steps:
Whisk together the flour, salt and baking soda in a medium-sized bowl, then add the beer and mix gently to a (fairly runny) batter, taking care to remove any lumps.
Cover the bowl and refrigerate for at least 30 minutes.
When you’re ready to start frying, fill your pan with oil to a depth of about 2-3cm and place over a medium-high heat.
While the oil is heating, add a pinch of salt to the egg white and whisk until stiff peaks form, then gently fold the egg white into the chilled batter.
Check to see that the oil is hot enough to start frying: if you have a suitable thermometer, look for a temperature of about 180C, otherwise a drop of batter should sizzle immediately and brown quickly. If the oil is smoking, remove from the heat to let it cool a bit before proceeding.
Now, working in small batches, dip the sage leaves into the batter and fry, turning once, until crisped up and golden, 1-2 minutes. Remove with a tongs or slotted spoon and drain on kitchen paper. Serve hot, perhaps with the rest of that beer that you had to open for the batter.
The Variations:
You could, of course, put some additional flavouring into the batter – a little hit of chilli might work well.
The Results:
Enough beer-battered sage leaves for 10 or so people to nibble on.
http://www.thedailyspud.com/2011/06/16/fried-sage-leaves-beer-batter/
How does bisteeya make any sense?
Watch some youtube videos - cooking with alia is a good one, she's moroccan.
The stuff is actually good, we invested our time and effort and made it once and craved it every since.
What is your favorite homemade "healthy" snackl or baked good?
I tried kale chips recently and they were good!! Also zucchini oven fries.
Bamia
http://adventuressheart.blogspot.com
Interesting Uses For Won Ton Wrappers
I did an armenian manti, it's somewhere on my blog. You can do a search.
Bamia
http://adventuressheart.blogspot.com/
Rice stuffed chicken - is it safe?
Thank you both!!
Yes I'm going to debone the chicken and stuff it and leave it laying flat.
The filling is just cooked rice, cooked ground beef, spices, and nuts and dried fruit.
I'll bake it a little extra then just in case.
Rice stuffed chicken - is it safe?
Traditionally we make rice stuffed chicken, I ate it a lot as a child.
I want to make some but it got me thinking is it even safe? I mean they have discouraged the practice of stuffing inside turkeys because it absorbs the juices and can harbour salmonella and such so will the rice do the same?
Is there a safe way to make it or should I just put the rice in after it's cooked? (normally that doesn't quite work because the chicken is boneless and the rice filling is sewn or stitched/rolled inside.
Your thoughts?
Best price for butter this week
Yep shoppers drug mart, we buy a lot of butter and my mother just informed me of their sale. Eggs too if you're looking.
Hyderabadi Biryani in Toronto
$4.50 ??? That's it?
I'm going there soon!! Thank you.
Raising a non-picky eater
I hate when parents tell kids what "isn't good"
Just because they don't have a taste for it doesn't mean the kids won't. My mother was that way with lamb, she clearly showed her displeasure with the taste/smell and also goat cheese and the like and for such a long time I feared it until adulthood when I finally tried it and loved it.
Chinese Celery
Use it like parsley, it's commonly used in kurdish cuisine, so chop and add to meatballs and such.
I would buy it more often but it's expensive at the local chinese supermarket but I will try to grow it.
Shawarma Garlic Sauce-Recipe?
"A Lebanese friend taught me to make this in a mortar and pestle: Grind up garlic cloves with a sprinkle of kosher salt to abrade it, til it's a smooth paste. Add olive oil, stirring after each addition, until it stops absorbing all the oil, then add fresh lemon juice until it's not bitter." I had this copied in my cooking file.
Scarborough Gems
I tried to find these places but keep in mind that they are usually closed at night, because they are in buildings and a food court type of establishment.
I did manage to return and try the T&T superwok but was not really impressed, they used the packaged udon and the fried rice was very odd. Prices are cheap but the food was not great.
Fruits these days... goes bad before ripening
Seems very much like this could be a problem in my supermarket, I may go elsewhere to buy fruits since I've been avoiding the fruit section anyway for so long. It's such a shame.
Fruits these days... goes bad before ripening
This is hysterical!!! Thank you for posting it, I got such a good laugh out of it because its true. hehe.
Fruits these days... goes bad before ripening
About the Avocado, YES!! I buy them a lot and oh goodness how many times have I cut into a black one, it looked great and firm in the supermarket and perfectly dark skinned and sound at home but it was kinda bad on the inside.
I didn't make that connection with the Avocados but now I am starting to think about it. Maybe we should eat them sooner, I really have no idea.
Fruits these days... goes bad before ripening
I never put tomatoes in the fridge Anymore, I'be become a snob about it and they stay on the kitchen table but they do ripen awfully fast from hard to soggy in a matter of two days or so, it's just incredible, and all at once so I'm stuck with a whole lot!
Fruits these days... goes bad before ripening
So we're supposed to eat that fruit as is? Hard pears and green mangoes?
I think I know what you mean now about fruits not ripening after being picked, but what does this mean then? Are they supposed to supply ripe fruit in supermarkets to buy.
Fruits like pears, nectarines, peaches, mangoes, pineapple are usually bought unripe.
Fruits these days... goes bad before ripening
Wow! I had no idea! That is sad. Ontario produces quite a bit that I know we're eating here, but I had no idea that it's exported and "not so good" in other places.
Veggo, I know what you mean about the mangoes!! I've not bought one in years and if I do it's usually just to eat green or make a thai style salad, it's useless waiting for it to ripen, occasionally there will be a ripened one in the stash at the store and I give it a good check and if it looks sound I'll buy it and eat it right away.
Everything mentioned above is very interesting, I don't know if they're freezing, using gases, or creating stronger more resistant fruits and vegetables that perhaps just dont taste or act natural anymore but it's something we need to look into and figure out.
I would prefer to have some good fruit seasonally than all year round honestly, I just want good fruit.
Purslane in TO?
Remember they are succulents so the leaves will be thick and puffy, there is another plant that grows between sidewalks with red stems and it is NOT purslane! It has a similar leaf shape but it's not so avoid it.
Purslane in TO?
The little pink clovers is something I picked up at the farmer's market, there was a recipe for lemonade attached and so I made it.
Check it out if you're interested http://adventuressheart.blogspot.com/2011/08/red-clover-lemonade.html
Fruits these days... goes bad before ripening
I'll try it and see, but I'm not really looking to have them ripen quicker but just ripen properly without going from unripe to rotten without a stage in between.
Fruits these days... goes bad before ripening
Yes! I noticed this in the last few times I bought onions. I assumed it was from this and last year's weather, onions were affected bad but now I don't know. Freezing does seem to cause problems, I'm starting to question my supermarket's practices.
