coliwoggle's Profile
Vancouver: lots of suggestions needed
Maenam is pretty new and getting rave reviews (used to be Gastropod). The word is that they're doing for Thai food what Vij's has done for Indian. Which brings up Vij's just off South Granville which you simply cannot miss. Get there early though, like 4 or 5 for dinner, they don't take reservations and are regularly lined up well out the door and down the block.
For lunch you could walk to Market in the Shangri La Hotel. It's a branch off the Jean-George Vongerichton tree and they were doing a not bad $29 three course lunch, I hope they still are.
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Vij's Restaurant
1480 11th Ave W, Vancouver, BC V6H1L1, CA
Maenam
1938 W. 4th Ave, Vancouver, BC V6J 1M5, CA
Farmers' Markets in Vancouver
If Maple Ridge is not to far for you I'd have to push you in that direction for a great Farmer' Market. We're so close to all the farms out here that you get to meet the growers that can't make the drive into the Van city. Here's the URL to their site for more information:
http://www.haneyfarmersmarket.org/
I've been getting local berries, garlic scapes, kolrabi, golden beets, baby greens, brown eggs, nice breads and the best scones I've had in ages. There's always live music and kids painting flowers and rainbows with sidewalk chalk.
Help! I have too much cilantro!
vinegar? you're blowing my mind! I use fresh lemon juice...but like you said "chimichurri is really versatile".
Pie crust questions!
Yuuuuuuuuuum. Apple pie is the king of all pies. And please don't add raisins. Why mess with perfection?
Help! I have too much cilantro!
Wow you can use cilantro for chimichuri? I've always used flat leaf parsley but will try a cilantro batch on my next rib eye.
Help! I have too much cilantro!
I've just recieved a gift of one CASE of cilantro. Now I'm in the "love cilantro" group and hope you are also because I don't know what to do with it all. Yes I'll be eating fresh cut salsa and guacamole but how long can I keep that up without needing a bigger belt?
Can you make soup with it?
Chutney?
Dessert?
Salad?
Help!
Let's go dippin' now, everybody's learnin' how: Favorite Dip Recipes
I stopped eating Velveeta when I found out what colour it is before they add the artificial food colouring.
It's clear. Yuk.
Mother's Day Salad Ideas
Alas the blood orange season has passed me by. We get them in late winter.
Mother's Day Salad Ideas
yes, yeah and yup. I've heard of people grinding a little fresh black pepper on their watermelon so why not peppery arugula?
Mother's Day Salad Ideas
love it. raspberry balsamic just sounds fantastic together. Don't know about the dried cranberries though...are they good really?
Mother's Day Salad Ideas
The first salad must look wonderful with all those colours. And crunchy too. But what are pepito seeds and where do you get them?
pears....blue cheese...walnuts....well I just gotta try that!
Mother's Day Salad Ideas
I do love a grilled veggie salad and this one sounds great. So many herbs in the vinaigrette that it has to be tasty! I think I'll try this one out with some portobello mushrooms in the mix.
The recipe says to whisk in the oil. Have you tried it in a blender?
Mother's Day Salad Ideas
I'm doing early dinner for mom and wanted to start with a salad that really kicks, something she can really sink her teeth into. In my family a salad wasn't a salad unless it had fruit and nuts in it. Examples include, but are not limited to raisins in vinaigrette and walnuts or slivered apples and almonds.
So I'm wondering if there's a salad that you remember that was truly memorable that you would recommend.
Market Restaurant in Vancouver Shangri-La Hotel
My wife and I had the lunch special just the other day and it was....well....OK.
The food was good enough but not really all that interesting. No texture. No zing. Kind of like elevator music you know?
The service was ho hum. The server himself was OK but missed here and there which I would forgive if he had any personality at all.
I'd give it a thumbs down because I wouldn't go back. I should have gone to DB Bistro.
What snack do you buy and eat before you get home (van)?
I have a weakness for pastry so I'm into the Copenhagens from Casa De Pane in Port Moody. Crunchy flakey on the bottom with almond (marzipan?) and custard then more flakey pastry on top. With strong Turkish style coffee. Oi!
Where can I purchase Brioche in Vancouver?
I've tried Brioche (duh) in Gastown but they only have it every once and a while, anyone else see this as absured? I also contacted a lovely lady at La Petite France who has a student today and doesn't know when she'll get to the Brioche. Where else should I try?
Oh and I'm in PoCo so east of Vancouver would be better.
Calphalon Cookware
Like any kitchen tool Calphalon will last longer if you take care of it. I have a small egg pan that I bought in 1998 and it's still non-sticking away. Maybe they were made better back then?
Penne with Asparagus, Sage and Peas (April Food & Wine)
Asparagus cooks very quickly despite the fact that it looks hearty.
I always blanch it first in a large amount of boiling salted water for 30 seconds or so and then transfer it into an ice bath to stop the cooking process. After you've dained and dried it you can then add it at the very last stage just to warm it through.
It's all about control.
Making hummus from dried chickpeas
From my experience with chickpeas, soaking them over night reduces the cooking time but is not necessary. Freshness makes a big difference so but them from a place that sells a lot and turns over the inventory regularly. Old chickpeas take forever to cook and really old ones never do...very frustrating.
Try adding flavour to the cooking water like garlic cloves, bay leaf or half an onion. It infuses the beans with a richer and more mellow flavour. Then adjust the recipe later on to compenstate.
Oh yeah and this goes for any dried legumes like lentils, black beans and such.
I love fresh made hummus too! Enjoy!!!
Penne with Asparagus, Sage and Peas (April Food & Wine)
Try blanched asparagus tossed in your pasta of choice with just a touch of lemon juice and zest, a good extra virgin olive oil. Serve it in a deep bowl with a well flavoured mushroom broth and go ahead and shave some parmesan or grana padano over the top. If you have it, a good quality white truffle oil takes it to a completely different level.
