blackpowdermorning's Profile
Best Pizza?
I disagree in taste about this Pizzeria Gusto. I find the pizzas to be pretentious, and bland. Not to mention... price was a bit .... much, and it's a bit of a snooty atmosphere.
I did, however, have a Caprese type salad, and it was excellent.
Best breakfast joints in Western Canada
Try Zen Cafe on Arbutus. Good variety of eggs bennies, and fast, FAST service. Get in line though, or come early/late cause this is a busy place.
melted chocolate
In past experience trying to make an almond flavoured chocolate, I added 1 tsp of almond extract (which is an alcohol, right?to have the designation of an extract?).... IMMEDIATELY seizing the chocolate. I was able to add a schwack of butter and turn it into an almond flavoured ganache-ish deal for something else.
Is there any reason why that shouldn't have happened?
(in reading my words, they sound a bit snobby/condescending, but I'm really just curious! Honest!)
melted chocolate
In a chocolate cake I made last night, I brewed hot coffee, and melted the chocolate in the hot coffee. I was worried about siezing, but it worked shockingly well. There were a few left over chocolate lumps in the bottom of the bowl (sorta like when you get to the bottom of your hot chocolate mug), but otherwise.... thats how I did it!
well shaken or well-shaken buttermilk
I find that shaking it to break up the fat is interesting.... since I remember shaking cream to make butter... and it separated the fat (butter) from the milk. Why would the shaking here re-integrate the fats?
interesting things to dip in choc fondue?
Donuts! (doughnuts) They are great! Perhaps even donettes... as for the chocolate part... thats really up to your discretion. I've made great fondues with cheap and expensive chocolate. If your fondue is straight chocolate with no additives, I'd say stick with a semi-sweet, and not go bittersweet (my personal taste). Milk chocolate could be good, but I've not tried it yet. Though great in some chocolate bars, I think you'd lose a lot of chocolatey taste in a milk chocolate fondue. Let me know if I'm way off base though!
well shaken or well-shaken buttermilk
Some recipes call for well-shaken buttermilk... now as a buttermilk novice, I'm not sure what this means. How long to shake it for? How vigorous? How do I know when it is shaken enough? What is it's purpose?
The only thing I could come up with for it's purpose, is to aerate the milk somehow... which could easily be done other ways with mechanics (although it would dirty more dishes, granted).
In todays day and age, the buttermilk, I doubt is true buttermilk (the milk leftover from making butter) anyhow.... so if its purpose was to somehow separate fat from everything else... the objective doesn't seem as though it is being attained, especially with north american dairy having to be pasteurized prior to selling.
Does anybody have advice on this? Or extra info? If anything information is wrong, please correct me.
Best soups in Winnipeg
EDIT: The Red Curry Coconut Soup at Magic Thailand. You can also get the green curry, which is also awesome, but the red one... has a deeper and richer taste/texture.
Best soups in Winnipeg
In honour of the colder weather, and the perpetual "cold & flu" season that never seems to cease... I thought I'd drum up some conversation about the best soups in my home town. Here's some of my faves, what are yours?
Magic Thailand - Thai red pepper soup
Evergreen Restaurant - BBQ Pork noodle soup
Wonton Soup - Delicious Vegetarian
Spicy Peanut Soup - Spicy Noodle House (you can ask to have this vegetarian)
Best Pizza?
On my own personal quest for great pizza in Winnipeg, I have taken a great many recommendations from this board, as well as others. My absolute fave pizza in the city, is House of Pizza on Pembina. Best thin crust EVER. Cheese is tasty, sauce is REALLY good, and toppings are, average, but on an amazing crust with a good amount of sauce (I like em a little saucier than traditional italian pizzas),... it's mmmmmmm.
The thin crust is REAL tin, and crispy, almost like a thicker phyllo pastry. I'll bet it's not everybodies cup of tea... but I likes it.
Best breakfast joints in Western Canada
Whistler: Crepe Montagne (they make their own caramel sauce... oh gosh you'll kill for this!)
Wildwood
Elements (also a tapas bar in the evening, but it is rumoured that it's the same Wildwood breakfast, only fancied up and you get a smoothie shot with your meal)
Winnipeg:
Seine River Cafe
Pancake House
Stella's
Best breakfast joints in Western Canada
I second the vote for the Giant Apple pancake! If you can't tackle a whole plateful of sugary, doughy goodness, might I recommend the Baby Apple, which is just barely smaller than the size of a dinner plate.
