orangewasabi's Profile

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ISO: Dao Xiao Mian (aka knife peeled noodles)

Did you ever find any in TO other than Sun Kitchen in Pacific Mall?

SUKHO THAI - what's going on?

is it just me or is it almost impossible to order from Sukho Thai these days. For the last two months, they either don't answer their phone or you can order but you have to pick it up whenever they say, not when you want to order it. Prior to that the food quality started to really vary so it was touch and go if it would be good that night or not. Has the cooking staff entirely changed now that Nuit is at KSR?

Is KSR the place to get the good stuff now? I haven't tried pick up from KSR but eating inhouse is just such an erratic experience, and I rarely want a meal to last that long on a weeknight.

Dumpling House - renos?

Are the renos complete? anyone gone yet? please tell me the food hasn't changed.

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Dumpling House Restaurant
328 Spadina Ave, Toronto, ON M5T2E7, CA

Chez Enzo was on rue du dragon, where now?

thanks guys, this pizza place is a different restaurant unfortunately.

Jan 03, 2011
orangewasabi in France

Chez Enzo was on rue du dragon, where now?

loved this place in the6th, its under construction now. are they just remodelling or did the restaurant move? or did the chef move on? help!

Dec 22, 2010
orangewasabi in France

Lemonheads: here's a great Lemon SourCream Cake

I have been in search of the perfect Lemon Sour Cream Pound cake for ages and have finally found it.

My criteria were:
- very heavy/moist crumb, aaaaalmost puddingy
- lemon aftertaste i.e. not cake aftertaste
- some pucker factor
- rich texture

This is the recipe that won out:
http://www.canada.com/story_print.htm...

I reduced the sugar in the cake to 3/4 cup and doubled the included zest. Also doubled the amount of juice in the glaze and reduced it down for longer; you really can't add too much peel to the glaze either, it's so delicious as it ends up candied.

enjoy

Apr 11, 2009
orangewasabi in Home Cooking

Best CandyMaking Supply store in Toronto?

TY so much! I was going to pick some up in Atlanta on my next business trip if i couldn't find any here. Great to have a local source

Best CandyMaking Supply store in Toronto?

Where in Toronto can we find "wafer paper" or "edible rice paper" for wrapping nouget? It seems to be such an illusive item. Any suggestions?

How do you stockpile raw rind for candied citrus?

yeah, this is a serious point. it's definately an important issue.

Feb 18, 2009
orangewasabi in Home Cooking

How do you stockpile raw rind for candied citrus?

ah, TY for those inside tips.

okay, no prepping before freezing. Do you thaw, then prep then boilx3 ... or?

Feb 18, 2009
orangewasabi in Home Cooking

How do you stockpile raw rind for candied citrus?

Thank you so much -- it's great to have live experience.
Do you:
1/ prep the peel first i.e. scrap out the cups
2/ freeze different citrus peels together or do you have a bag for each type?

Feb 18, 2009
orangewasabi in Home Cooking

How do you stockpile raw rind for candied citrus?

i am curious about what freezing does to the texture -- though I guess after being boiled 3-5 times, what difference does a little freezing make?

Feb 18, 2009
orangewasabi in Home Cooking

How do you stockpile raw rind for candied citrus?

doh! an experiment, of course, i never considered that. *runs off to pop a lemon cup in the freezer*

Feb 18, 2009
orangewasabi in Home Cooking

How do you stockpile raw rind for candied citrus?

Is there an efficient way to store an accumulation of lemon rinds to make the blanching process more efficient?

After juicing, can i prep the "cups" i.e. scoop out the pith and freeze em? Then thaw before blanching?

In board-search it seemed one person refridgerated their stock of rinds for a while - how long dya think they'd last?

I'd like to do this in 12 lemon batches and that's at least a week if not two weeks for our wee household.

Feb 18, 2009
orangewasabi in Home Cooking

Lemon Bar Filling - modification thoughts?

ah, genius! i would never have thought that lack of complexity was the issue but as soon as i read your words the penny dropped - ty so much!

rather than muck about with the recipe i have, i'm going to dive into the one Chowser posted and start afresh. fun time!

Feb 13, 2009
orangewasabi in Home Cooking

Lemon Bar Filling - modification thoughts?

yeah, i just went thru the recipe you posted and the proportions are different and much more to my liking -- i think i just under played the zest originally, and need to use a lot more. i also love how little sugar and flour there was. I'm gonna get baking!

Feb 13, 2009
orangewasabi in Home Cooking

Lemon Bar Filling - modification thoughts?

TY -- i wondered if the flour was having a dampening effect on the flavor, i think that's going to be the first thing to be reduced.

Feb 13, 2009
orangewasabi in Home Cooking

Lemon Bar Filling - modification thoughts?

TY so much. I wasn't sure the extent to which the sugar vs the flour & eggs were providing the body. The reducing idea is brilliant, i am def going to try that. And pursue your provided link. I have to sort out the perfect egg/flour ratio - this will help a lot

Feb 13, 2009
orangewasabi in Home Cooking

Lemon Bar Filling - modification thoughts?

TY! i totally hear what you're saying about the artificialness and keep having it taste tested around to see if it does, maybe everyone's just being polite?

the sour salt is pure citric acid though - there's not saltiness to it at all

Feb 13, 2009
orangewasabi in Home Cooking

I need a dessert idea...

Ages ago I was recommended the Mancatcher Brownies here at CH and they've been a staple "cheer up the honey" treat ever since:
http://www.washingtonpost.com/wp-dyn/...

They're super rich and the recipe halves well if you don't need a 13x9 pan of brownies.

Feb 13, 2009
orangewasabi in Home Cooking

Lemon Bar Filling - modification thoughts?

I am using this recipe for a lemon bar filling, which is Ina Garten's with some of my changes:

6 large eggs, room temp
2-3 tbsp lemon extract*
1 cup lemon juice, freshly squeezed
1 cup flour
2 1/3 cups sugar
1 tbsp sour salt

The recipe had zest in it at one time, and I found the Lemon extract to provide more lemonyness.

I'd like to make it even more pucker sour and have considered the following options:

1/ adding an extra 1/2 cup of lemon juice
2/ reducing the eggs
3/ reducing the flour

My concern with increasing the sour salt is that sour salt doesn't taste lemony & I want to keep that lemon freshness too.

I am not entirely sure what the flour and eggs do so I'm loathe to change those until I learn what they do.

Any thoughts?

Feb 13, 2009
orangewasabi in Home Cooking

Tulip Restaurant's Chocolate Cake - recipe?

Has the recipe for Tulip's Chocolate Cake ever been published in any of the local papers etc? I would looove to be able to make something similar at home. The combo of the denseness & the deep, one tone chocolate flavour is my husband's favourite.

Good eats need Stubbs Chocolate? Christie/Dupont?

Taking the Intro to Choclate class at Stubbs this week.

Is there anywhere good to eat w/i walking distance of Stubbs?

Or should we try a place down on Bloor/Christie? if so, any recs for a tasty choice?

Sources for fun cake pans?

Are there trustworthy, lowcost sources for fun cake pans? Swapping sites? outlet stores?

Dec 27, 2008
orangewasabi in Cookware

How to make Super Sour Lemon Bars?

MANY THANKS for all your help. The bars turned out terrifically sour and were a huge hit.

I reduced the sugar by 1/2 cup, added sour salt to both the crust & the filling, doubled the zest and added a touch of organic lemon essence.

Dec 26, 2008
orangewasabi in Home Cooking

How to make Super Sour Lemon Bars?

oh i have sour salt. what do you think about adding some to the crust?

Dec 23, 2008
orangewasabi in Home Cooking

How to make Super Sour Lemon Bars?

Am wanting to make super-sour lemon bars for a friend who loves lemon.

Was thinking of taking Ina Garten's Lemon Bar recipe and
1/ Reducing the sugar from 3 cups to 2 cups
2/ Adding lemon zest to the crust

Will either of these choices affect the texture i.e. will reducing the sugar make the filling not set?

Would it help to increase the amount of lemon juice also?

Any other ideas or better recipes?

http://www.foodnetwork.com/recipes/in...

Dec 23, 2008
orangewasabi in Home Cooking

Recipes for White Nougat (Provence Style)

Is it reasonable for an amateur candymaker to try to make white nougat at home? I'd love to recreate that delicious soft white honey nougat from Provence.

Is there a recommended recipe / process for the best possible outcome?

Aug 18, 2008
orangewasabi in Home Cooking

Indian Food Cooking classes in TO

Can you recommend a good resource for Indian Food cooking classes in the downtown core. Doesn't have to be fancy, but must be authentic. And not vegetarian only, if possible.

Mache greens (aka 'corn salad', 'lamb's lettuce', etc)

Dominions at College Park often has it as does the D on Front street
Pusateri's on Church south of Wellesley usually has it.