bigfred's Profile
Ideas for leftover fresh basil?
I find freezing an ice cream scoop full of shredded basil with a tablespoon of water. Freeze fast and then put into ziplocks
Vegan foods at Trader Joe's - What's good?
The Marcona almonds....yowza
Also, the dried pineapple with chili dusting- who comes up with these combinations? Tastes wonderful!
Airplane Food
I was in India last year and took three domestic flights, all about an hour long. Each had full meal service, with real metal utensils. The flight attendants really have to hustle!
All vegetarian and all of it was better than I have ever had on any western airline.
Mendoza, Argentina Wine Tasting?
We were in Mendoza last year about this time and frankly went to so many wineries that they are all a bit of a blur to me.
What I strongly recommend is a vist to Francis Mallman's 1854 restaurant. It was one of the very best I have been to EVER. Expensive by Argentinian standards, very reasonable to us. The mushroom risotto was.....well, let's just say I will likely never order this again anywhere else as I have reached the apex of flavor. You will not regret going there-promise.
Kolache - Poppyseed Filling
See how widely languages change over the last 500 years. The same food, called two similar things, and then they get modified sometimes in the tiniest way.. Wow.
Edmonton Assistance
On the same block where you find Padmanadi, try the Than Than. the Beef Satay soup has been a fav for the past 15 years. If you can't finish the soup, take it home and pour it over rice. Yum.
Viphalay is also excellent and easily walkable for you. The Drunken noodles are a favourite and the curries are excellent.Boualong is also good, but the service is sketchy there, so I tend to avoid it.
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Padmanadi
10740 101 St NW, Edmonton, AB T5H 2S3, CA
Skinny Legs & Cowgirls - new location
Overpriced and just okay. Good sized portions though.
Smoked Chicken: Help with Skin
The problem with smoking chicken is that it is too hard to keep lit.
Ice Cream queries
Thanks for these replies-all good things to consider. I happened to be speaking to a friend today about this topic and she told me her father always used slightly overripe fruit and a pinch of rock salt.
She also told me to try extracts-so I went a bought a bottle(the only kind the local Italian shop had) of coconut extract.
My plan is to add some of this to my next batch of ice cream, and I know that I could use some trial and error, but can anyone suggest what might be a suitable amount of extract to add to the mix?
Clic brand-any suggestions for high quality extracts?
Ice Cream queries
i was in Montreal recently and came across two outstanding ice cream places-names both escape me right now, but the names are not important. both places had outstanding ice cream-the peach was uber peachy and creamy, the strawberry was really intense, and the coconut was..you get the picture.
I've been making ice cream for years, and while mine is good, none have been as intense in both flavour and colour. Does anybody know how they can make the flavours so intense-while I can't?
South Indian in Edmonton?
Are there any restaurants in Edmonton that specialize in southern Indian food?
Freezing rice noodles
is it possible to do this? I made way too much-first time ever-honest!
Help in Edmonton for a Newbie...
Go to Lucky 97 for fruit and veggies-but not on the weekend as it is crazy busy.
Gazillion yellow pear tomatoes
I have mead this three times in the last two weeks with all of my cherry tomatoes.
Tomato Onion Tart
First, make the crust. I always use vodka in my crusts and they are amazing.
Pâte Brisée (tart dough) for one 10-inch tart
3 Tbsp olive oil
1 Tbsp butter
1 and 1/2 Lb yellow onions, sliced
1
1/2 tsp salt
1 tsp balsamic vinegar
4
oz gruyère, grated
1 Lb cherry tomatoes,bottom tiny slice taken off
Roll out the dough 1/8 inch thick. Fit into tart pan, trim, and chill 30 minutes while preparing the onions and preheating the oven.
Preheat the oven to 425F with racks in the bottom third and upper third of the oven.
Set a large, heavy pot oven medium heat. Add oil and butter. When butter is melted, add onions and salt. Cook stirring occasionally until onions are tender, about 12 minutes. Turn down the heat to medium-low and cook stirring occasionally until onions are medium brown, about 45 minutes. Add balsamic vinegar (optional), and cook stirring occasionally until onions are dark nutty brown, about 15 minutes. Take off heat and set aside.
Place the tart pan on a cookie sheet. Line the tart shell with parchment paper or foil and dry beans (or some other weigh) and bake in the bottom third of the oven for 18 minutes.
Remove parchment paper with beans, lightly poke dough with a fork at 1/4 inch intervals to prevent it from puffing up, and return to the bottom third of the oven for 5 more minutes.
Turn down the oven to 375F.
Fill the tart shell with caramelized onions. Sprinkle with a layer of gruyère. Arrange cherry tomatoes cut side down in concentric circles starting with the outer circle and working your way in towards the center of the tart. Bake tart on the bottom rack for 15 minutes. Move tart to the top rack and bake until tomatoes are just starting to brown, 15 more minutes. Cool 10 minutes before serving.
My first Savory Tart - Basil or Tarragon??
caramelize the leeks first, throw a splash of balsamic on them for the last few minutes..
Geez, I could eat a hubcap if it had caramelized onions on it
Greek Style Roasted Potatoes
the key to a nice, crispy finish a with a great colour is to use animal fat. Lard works just fine, but bacon....
Pizza dough:sell by date says Sept 18; still good?
It will only be a problem if it has dried out. If not, definitely keep it. If you like a slight sourdough, use it right away. I thunk you will enjoy it. Cook your pizza in the hottest oven you can get.
You can always take half of the dough and just add some flour and water to refresh it. Keep it covered, at room temperature for a couple of days before using.
Edmonton: Dinner and brunch downtown?
Although not downtown, Violino's on High Street has been wonderful both times i have eaten there.
Bualong...not likely ever again
Out with a group of six, made a reservation without a problem. The problem was when we got there. We sat for 45 minutes without being acknowledged beyond giving us a menu. The water girl came by 25 times, but the one waitress never even looked at us.
After 45 minutes, we went to the kitchen and asked if we could order a beer. The man came out, took our beer order....20 minutes went by before we got our drinks.
By this time, i wanted to leave, but i was outvoted. People all around us, even those who came after us, were being served their food. We were there for over 3 hours.
I could go on and on, but even if the food is good, I won't be back. The business model they have is not working-I will take my money elsewhere.
edmonton boualouang moved
Coconut rice?
I've been to Thailand several times and i've never-not once, seen it on a menu or had it offered to me.
It is WAY overpriced-as a lot of Thai food is in Edmonton.
Vin de noix in Alberta
I was in SE France last summer and had some vin de noix (made from green walnuts) The taste was like nothing I have ever had and I have tried to locate it in Edmonton, but I just get blank looks from everyone I ask.
Any suggestions on getting some?
