fiercestream's Profile
Orange Boot Bakery in Regina
I've not been yet myself, but several people I know say it is great.
Great Regina Style Pizza
The Copper Kettle in Regina has, at best, mediocre food. Even if it is true that Robert (the owner) 'invented' spinach and feta pizza (which I would bet is about as factually accurate as the Tunnels of Moose Jaw actually housing Japanese immigrants or Al Capone's bootlegged booze), his is a terrible version. Plain and simple. In its current decor, the restaurant is pleasant enough, and is situated in a great location on Scarth Street. With an investment in one or two decent cooks and a menu consultant, CK could be a great, casual Greek-style Italian eatery, but now, as it has been for years and years, it is a local watering hole, with a bad restaurant attached.
Great Regina Style Pizza
There are a lot of good Greek-style pizza joints in Regina, but the Western Pizza on 9th Avenue North has fantastic pizza.
Calgary: local specialties, must-try dishes?
A gal writing about Chinese food on About-com claims that ginger beef is Albertan in origin and barely exists anywhere else. Not true. Ginger beef appears on virtually every Chinese restaurant menu in Regina, and has for dozens of years. Like a lot of the people in Calgary, ginger beef is probably a ex-pat of the city that rhymes with fun.
Calgary: local specialties, must-try dishes?
There are beef dip on menus all over Calgary. Google this: Calgary "Beef Dip" menu to find several examples. Cheers.
Is there any good pizza in Saskatoon?
Good pizza cannot be found in Saskatoon, at all. To say, as Largeman did, that Saskatoon pizza is the same as Greek pizza in Regina is ridiculous. There is a small chain called 'Vern's' that loads bad, thick crust with bad sauce and the sickest deli meats ever. But because it is 'thick' everyone is on about it there. That's because all the other places are so much more terrible and offer up less pie for the money, that Vern's stands out as a good deal. If you want good 'ol thick crust, decent sauce and lots of not horrible deli on your pizza, go to Western on 9th north, or Tumbler's in the south end, or even Houston in the East end. If you want good New York pizza (i.e. thin crust, giant slices, cooked at 800 degrees with a little char, and few, but excellent toppings - go to New York, 'cause it does not exist in Saskatchewan (which is a shame).
Chef's knife and Slicer - hollow ground or no?
I have a regular Henckel 10" chefs knife, and a Henkel 8" with a scalloped blade. I prefer the smaller one all around, but does it stick less? Like to cheese? Not in a noticable way, but I suppose having a bit of air between the food and the blade would make less friction.
Grilling for 30, need your ideas
Marinate chicken fillets ('tenders') in yogurt, fresh lemon, onion, garlic, basil, salt and pepper to taste (maybe cilantro and a bit of mint if you are into that). Grill 'em and serve on fresh pita or 6" crusty loaves with baby greens, tomato slices, hummus, tzatzik and whatever else you think your guests might like in/on their sandwiches. This maybe to plebian for the kind of party you're having, but its good and chicken tenders cook in mere minutes on a cranked up grill or griddle. The pita sandwich with tzatziki etc also falls into the Greek salad on a stick groove you are toying with doing. Good luck and have fun. Fierce.
Chinese Restaurant Recommendations in Regina
It depends on what you want. If you are looking for a more upscale place to reunite, I am of no help. But it you want decent chow, check out Newtown, downtown on 11th.
Looking for some help in Moose Jaw Sask
Nits (on Main) used to have good food, but its a hole - think: Hmmmm...they have not updated the decor in here since 1973...or cleaned it.. You can get a decent lunch at Evette Moore's Gallery. I have not been to MJ for a year or so, but that's about all there is for decent chow in MJ. Stay away from the Chinese Buffet restaurant with the green sign - there's only pure evil in there.
Any such thing as roasted NON-DRY Pork Tenderloin
Take the silverskin (membrane) off the tenderloin. Cover it with your favorite rib rub (there's good rub recipes at about.com), wrap it in plastic and let sit for an hour (in the fridge if you'd like). Preheat your oven at 450 degrees. Heat 2-3 tablespoons of peanut or canola oil in a cast iron frying pan (it has to be an oven safe pan) on medium/medium-high). brown the tenderloin on four sides (this should take 5 minutes to do, tops). Pick the meat up out of the pan, and hang a metal rack (like a cookie cooling rack) over the top of the pan (i.e. so the rack is suspended across the top of the pan). put the meat on the rack and roast it in the oven four 20-25 minutes - tops. take it out and cover it loosely with tin foil for 5 minutes. Slice and enjoy. It will be tender (because it won't be overcooked).
