MissEElizabeth's Profile

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Turkey Hash with Poached Eggs

Hash with no potatoes? Count me in!

Sounds delish!

Jun 12, 2013
MissEElizabeth in Recipes

What's wrong with my mango?!

I purchased a couple organic, fair trade mangoes a couple days ago for making mango lassis. I let them sit on the counter a couple days because they weren't ripe at time of purchase. Today they felt okay so I cut one open and, to my surprise, the knife went right through what should have been a very hard pit. The pit is almost as soft as the flesh and has an almost fuzzy feel and a grey-ish color. There is almost no smell (I don't think it's ripe enough), and I can't imagine a moldy pit when the flesh looks so healthy. What's wrong with my mango? I made strawberry lassis instead, but if this is safe to use, I'd rather use it than throw it out.

Is anyone familiar with this?

Jan 21, 2013
MissEElizabeth in General Topics

Freezing Guacamole?

I recently froze my homemade guacamole for the first time ever. I placed it in a ziploc bag and squeezed all the air out before sealing. It turned out great! (eating it now). It was made from two avocados and had a half a lemon squeezed in. Try a small bit for yourself to see if you like it! Better than throwing it out.

Jul 21, 2011
MissEElizabeth in Home Cooking

Tahini substitute

Sorry, I should clarify that I purchase the hemp seed nut, which is shelled hemp seed. I wouldn't know what to do with them if they weren't already shelled. Here's a pic of the ones I have purchased.

http://www.reidarsson.com/shelled-hem...

You may want to look around for an online store in your country.

Jan 25, 2011
MissEElizabeth in Home Cooking

Tahini substitute

Hi nyurbiz,

I get mine at Planet Organic, a larger organic grocery store in Alberta, Canada. If you can't find them at a grocery store near you, it might be better to look online to order some. It's worth it!!

Jan 25, 2011
MissEElizabeth in Home Cooking

Is not tipping illegal?

I would have stayed to defend the neglected customers.

Oct 11, 2010
MissEElizabeth in Not About Food

Fair amount of tip at a restaurant

Old people are cheap. It has nothing to do with Canada. It seems these old people are still tipping the same numbers they did on their first date! It's definitely no indication of the norm.

Oct 11, 2010
MissEElizabeth in Not About Food

Fair amount of tip at a restaurant

They have been inflated - I promise.

Oct 11, 2010
MissEElizabeth in Not About Food

Fair amount of tip at a restaurant

Yes, Canadians (including Quebecians) should be held to the same standard. I have worked in the industry for years (in Canada) and 10% is considered low.

Remember this: MANY establishments are now taking advantage of their staffs tip earnings, requiring them to pay a house charge. The house charge ranges from 2%-5%, from what I've witnessed. I think it's wrong, but even when a server is not paying out to the house, 10% amounts to very little when the night is through. The "preselected" gratuity amount posted on the machine serves to subtley educate the patron about what is typically expected for satisfactory service. In Canada, the preselected amounts are generally between 15% and 20%. I'm not sure where people get the lower numbers from. We have very similar standards as in the U.S. http://www.tripadvisor.com/Travel-g15...

I'm with kpaxonite on this one: If you are at an expensive restaurant, you should expect to tip more, just as you expect to pay more for your meal.

When I decide to go out, I look at what I am able to afford - tip included. If you want to save money, there's always MacDonald's, right? :

)

Cheers! Hope this helps.

Oct 11, 2010
MissEElizabeth in Not About Food

Shelf-life of fresh Shitakes

Yes, that does sound good. In fact, I am replying just so that I can have this in the list of posts I have made. Then I'll be able find these instructions when I'm ready to make it!

Thanks:)

Oct 11, 2010
MissEElizabeth in General Topics

Is Lighthouse Cafe in Edmonton worth trying?

I think you have made a lot of assumptions in your response to my comment.

First, I want to agree with you that this site helps to provide information to other chowhounds. That seems like something that one can infer from browsing the site. But I'm wondering if you can explain to me how we might distinguish useful information from useless information. Indeed, I am speaking from a subjective perspective to a great extent, but I offer some reasoned insight to help somebody make ther own judgement about whether the restaurant is worth visiting. You state: "the point is to provide useful information...' which is really something you cannot claim. The term 'useful' is subjective and does not provide me with evidence that I have done otherwise. So, in using such a statement in reply to my comment, you are implying that what I provided was useless information. Furthermore, the original question that you posted should provide the most accurate idea of what 'the point' is. I didn't respond to this message because I like to search around on Chowhound for things to reply to, I did it because of the very specific inqiry about the quality of the fish and chips and the moistness of the fish in general. Both of these questions are talking about qualities that are difficult understand objectively.

You also make the assumption that I need to be educated on what 'relative' means. We can debate about what 'good' means, but the meaning of relative can be agreed on universally; thus, if I were to have trouble understanding what you mean, a dictionary would suffice. I have not tried undercooked sable fish, but given that most restaurants in Edmonton overcook their fish, I wouldn't take it personally if they mistook their done-time for a minute or two earlier. If I require something changed, I ask. Also, many people overcook their fish by the standards of chefs but when they experience a quality prepared fish, they call it undercooked. Perhaps this will help you understand why I touched on that.

I have not seen converted white rice at Lighthouse Cafe; all my dishes that came with rice were wild and had a very strong natural flavour.

It's great that you have had the opportunity to experience the restaurant for yourself, despite the reviews. I think, since you seem to be very good at your own assessments and unforgiving with adverse assessments, you might consider using Chowhound to assert your opinions rather that seeking them. Your original question was a subjective one, yet you seem to have expected an objective reply. You want "good fish and chips", but "whether [I] like something or not is not the point." I provided reasons for why I like the restaurant, and also offer insight into my own subjective preferences so that it is easier for you to see if they match your subjective preferences. Generally, food and restaurant reviews are full of subjective information. Take what you want from it and appreciate the value offered, if nothing else.

Tahini substitute

I have purchased tahini before, but I also don't really use it.

I use hemp seeds a lot because they are healthy and taste so good. It would be a great substitute if you can blend them up with some olive oil to form a butter. Macademia nuts are also a good, neutral nut.

There's a good possibility that you don't have these in on hand either, but if you're looking for an ingredient that you will use, hemp seeds are the way to go. Good source of healthy fats and protein, and perfect for soups and salads.

Oct 01, 2010
MissEElizabeth in Home Cooking

where can i find a container of tobiko in manhattan?

I recently called a local sushi restaurant to find out, and the chef told me that it should keep for a week after thawed. If you have a big box of it, you just thaw, take what you need, then refreeze. Do this every time. I'm on my forth day with a sealed jar of tobiko in the fridge. Still nervous to use it, but I'm sure I can trust a sushi chef.

Jul 07, 2010
MissEElizabeth in Manhattan

Dark meat or white meat chicken on salad or pizza

I LOVE DARK MEAT!

I truly believe that many people don't like white meat because there's a stigma attached to it. Dark meat seems "dirty" and "cheap". You know what I say? "Mooooo!" I love dark meat and I'm so glad I am not influenced by norms to be able to discern true quality:)

Apr 18, 2010
MissEElizabeth in General Topics

Best sushi in Edmonton

The sashimi was super chunky when I went there. Maybe they just got off to a shakey start.

Best sushi in Edmonton

I just went to Furusato (on Whyte Avenue) the other day and it was AMAZING!! We were with friends who ordered something I wouldn't order simply because it seems boring. I'm glad they did! I moaned with every bite. It was among the best things I have ever consumed while eating out. When you go there, order the Blackened Cod; you'll be glad you did:)

The sashimi was incredibly fresh as well. If you haven't tried this place, do it! You will be happy.

Best sushi in Edmonton

I'm with you! I LOVE "I Love Sushi"! It's really worth checking out. I eat there by myself when I'm in the area, and I always order another dynamite cone before she brings the bill...even when I'm full! I love their cones. The salmon skin is always nice and crisp as is the tempura in the d-cone. Last time I was there I tried the sashimi which was quite enjoyable as well. YUM! I used to think "Mikado" when I craved sushi, now I think "I Love Sushi!"...literally.

Is Lighthouse Cafe in Edmonton worth trying?

While I do agree that the fries are really not very good (I thought it was just because I don't really like them anyway), I was very disappointed to find such bad reviews of the place. If ever I have had fish there, it was nothing short of beautiful. I noticed somebody comment that the fish was a tad underdone; I'd like to make note that that is the way any good chef will cook fish. I am very picky with my fish and require that it is cooked medium to medium well at the very maximum. Otherwise, it is sucked dry of its natural flavor and beautiful fatty texture (the good fat, by the way). Dry fish is as good as cardboard and I'd pay about the price of cardboard if I was desperate.

If I want something from the market that isn't on the menu, they always work it out for me. I order "deep fried shrimp" that is usually fried in their fish and chip batter. The shrimp at this restaurant is AMAZING. It is so fresh, it has a bit of a juicy crunch to it -- and so flavorful! Don't take my word for it, though.

The "Fish and Chips" halibut is probably the best battered fish I've had.

I agree with one of the other posters that the rice isn't very good, but it's wild rice, which I really don't like anyway.

The desserts are fantastic!

I've also tried some healthier dishes -- bass, salmon, tuna - and they were all very nice. The bass was crusted with and almond sprinkle and some nice, light seasonings.

The experience (except for the deep-fried food) is nice and subtle, which is great for me because I am a very sensual eater and love playing with subtleties.

I find the decor charming and suited to the maritime theme which is a part of my heritage. In the center of the tiny dining area is a giant sea ship chandelier hanging just under the peak of the light house. I wouldn't change anything about it. The service however, ranges from splendid to annoying. I sometimes wonder if they are a little desperate. (I'm recalling the service I received most recently!)

I hope this balanced it out enough that you would at least give it a chance. It is one of my favorite restaurants (I've been going for eight years) and I'd hate to see it missed by visitors because of a few comments.

Happy Eating!