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Last Minute Thurs 12th San Juan Aniversary

How was it, T? We're staying there tomorrow night, but not sure if we'll eat there as well.


Feb 13, 2011
sophie. in Greater Seattle

2 NYC hounds headed for Vancouver - itinerary suggestions needed please

Vij's is heaven.

Skip Artig. Go to 49th Parallel. As a Seattle coffee snob living in Van, I am so grateful to have 49th. It's one of the best coffeehouses in the Pacific NW, and easily surpasses all others in Van. (Though Wicked and Elysian are still quite good-- Wicked brews Intelligentsia and Elysian brews 49th.)

Synesso-- the elite espresso machine manufacturer-- only tests with Stumptown and 49th beans.
Also 49th bakes Thomas Haas croissants and scones on-site. Perfect pairing.

Also, Vancouver is not a city for Mexican. The first place I hit when I'm back stateside is the taco bus.

I'd agree that Medina is Van's best brunch. (Sister resto Chambar is also serves up some exceptional moules et frites.)

At Kingyo, kirashi, sashimi, and the tuna and avocado carpaccio. The stone grilled beef always looks terrific, but I haven't yet had it. Also they've got tasty hot pots, I'm not sure which one we had.

If you're in the west end and hungry for ramen, hit Kintaro for the city's best. I crave it on cold nights. Open 12p-11p. Closed Mondays.


Kintaro Ramen Noodle
788 Denman St, Vancouver, BC V6G2L5, CA

Vij's Restaurant
1480 11th Ave W, Vancouver, BC V6H1L1, CA

871 Denman St, Vancouver, BC V6G2L9, CA

Medina Cafe
556 Beatty St, Vancouver, BC V6B2L3, CA

49th Parallel Coffee Roasters
2152 W 4th Ave, Vancouver, BC V6K, CA

May 26, 2010
sophie. in B.C. (inc. Vancouver)

Samosas wholesale in Vancouver or thereabouts...

I ended up buying 100 veggie samosas from Pak Punjab in Surrey for $50, tax included.

Though I am no connoisseur, and did not have the opportunity to conduct a Surrey-wide samosa tasting, Pak Punjab's samosas were supremely tasty.

Larger than many samosas you encounter within the city limits (especially on the west side), Pak Punjab samosas had a perfect balance of heat-- spicy, but not to the point that requires forewarning. They were even better with the accompanying sweet dipping sauce.

Good tip, Selena. We did not buy them half cooked, but as there were none left the next day we did not freeze them either. I wonder how well a frozen fully cooked samosa would reheat...

To serve them hot, I threw them on a cookie sheet and into the oven at 350 for 10-12 minutes.

The party was a college kegger as well as a club fundraiser. We waited until everyone was sufficiently inebriated (11 or so) to bring out the samosas. Then we sold them for $2 a piece, creating somewhat of a samosa frenzy. I was hawking them like a beer girl at a ballgame.

Expectations are generally low in such situations, so to offer fresh, hot, fried anything to a drunken college crowd is to assure success. That said, everyone was quite impressed and many returned for seconds.

Unfortunately they were so popular that there were none to take home the next day.
I am scheduling another trek to Surrey and intend to buy again in bulk, then stock my freezer.

Thanks for the input on this, everyone.

Dec 04, 2009
sophie. in B.C. (inc. Vancouver)

Log Cabin

mhm. i live in vancouver bc. and one of my favourite drinks is a maple and whiskey cocktail called jack's canada. i discovered it at revel room.

equal parts lime juice and whiskey. plus maple syrup to taste (start with just a little.) combine with ice in a cocktail shaker. serve neat or on the rocks depending on preference. revel room serves it on ice in a rocks glass.

Nov 13, 2009
sophie. in Recipes

Samosas wholesale in Vancouver or thereabouts...

I found Pak Punjab Sweet and Samosa House on yelp.

Anyone been there? They sell samosas at 50 cents a piece.

Nov 11, 2009
sophie. in B.C. (inc. Vancouver)

Samosas wholesale in Vancouver or thereabouts...

Thanks. I just called them and he said they don't sell samosas...


Nov 11, 2009
sophie. in B.C. (inc. Vancouver)

Samosas wholesale in Vancouver or thereabouts...

Hello my fellow chowhounders,

I'm looking to acquire 100 or so samosas for a party this weekend. It's tight notice, probably.. But are there any reputable samosa distributors that might be able to hook me up? I heard rumour that in Surrey you can buy them at 20 cents a piece...


Thank you.

Nov 10, 2009
sophie. in B.C. (inc. Vancouver)

Need pig for roasting

Where can I obtain a pig for a roasting? Anyone have experience with this? Can I rent a spit? Is there a company in or around Vancouver that facilitates such things?


Oct 27, 2009
sophie. in B.C. (inc. Vancouver)

Two nights with mother: Kingyo and _______

I forgot to put Boneta on the list. I've been there twice. Love the bison carpaccio.

And I used to work for Jean-Georges in NY. (At Perry St.) Market is on my later list. The ambience is a bit too cool for my general tastes.

I still haven't decided. I'm from Seattle, and we've got a great casual French scene. (Which I have been savoring during these final days of the summer.) So Jules doesn't really excite. We also have such ridiculous Mexican food that Van can't compare.

Kingyo tonight was fantastic. Casual, lively, beautiful presentation, and, above all, delicious.

To go with Van's strengths--- especially those relative to Seattle-- I think I should follow fmed's advice and head to Richmond for Chinese. Where would you go, fmed?

Or perhaps we could check out Akbar's Own or Maurya. Or any other cuisine that Vancouver shines in. Thoughts?

Sorry to change the game, but the boards lately haven't been too helpful. Thank you for all of your input.

Sep 03, 2009
sophie. in B.C. (inc. Vancouver)

Two nights with mother: Kingyo and _______

Back to school, back to Van. Mom is coming to help me move in and to share a few good Vancouver meals.

She wants Kingyo the first night. My choice the second night. Except that she has it in her mind that we should go to this resto that we walked by in Gastown on our way to Salt. Apparently I sang its praises. But I had never been there. Now I feel silly because I don't recall the episode.

It may have been Six Acres or Shebeen or Greedy Pig. But she thinks the food was French. Not gastropub and such.

Any ideas? If we could identify it, that would be lovely. But then I must not be that jazzed if I don't remember the place.

Somehow I have it in my mind that the food at Six Acres or Shebeen is not worthy of my "one night with mother meal." And, because Greedy Pig serves a fair-priced lunch, I'm thinking I could wait and check it out on my own. (It does not require mother's subsidy.)

Or could it have been Water St Cafe? Opinions?

Also considering Lolita's. Yes? No?

We're not looking for Chambar price points. Something reasonable. Anywhere in the city.
Just someplace really good. Thanks!

Our dining history:
La Quercia
Phnom Penh
Bin 941
Me and Julio

Go Fish

Aug 28, 2009
sophie. in B.C. (inc. Vancouver)

Dinner for twenty, $100 budget

I like the pasta idea. My friend who is helping me out just made fresh egg pasta last week. So he's got that down. He can teach me. I was originally thinking beet raviolis would be great to make because we have a lovely family recipe. But probably WAY too much effort required.

DIY tacos sounds great too.

I was already considering Viet salad rolls (not much different from Thai, I assume). And maybe a noodle dish would work well. Pad thai is not my favorite--- I'd want to do something different. A yellow curry sauce or something. Or my Cambodian girlfriend just made a fantastic Cambodian noodle dish the other night. With sea bass though.

May 22, 2009
sophie. in Home Cooking

Dinner for twenty, $100 budget


I'm cooking dinner for a board meeting. Expecting fifteen to eighteen people.

We are a non-profit, and I'd like to impress them with cheap but delicious food. And show that home cooked meals are a more efficient alternative to catering these meetings.

We have our own kitchen. (Our office is a studio apartment.) We also have a wealth of volunteers only too happy to help with prep. All they need is direction.

As our kitchen is sparsely furnished, I was thinking a friend and I would do as much prep at my house the night before as we could. And possibly test the recipe then.

Cooking for one dairy-free, one-gluten-free, and several vegetarians. No beef. No shellfish.


I was thinking enchiladas/moussaka (w/o lamb?)/something casserole-ish and salad. Keep it pretty simple. Was leaning toward enchiladas because we could easily do one veg and one chicken. And use corn tortillas. But would need something for the dairy-free. That would not be too difficult.

Greek, Viet, Indian, Italian are other possibilities...

I'm open to any cuisine. Would prefer dishes that can be prepared ahead of time.

And would love input on salads, sides.


May 22, 2009
sophie. in Home Cooking

Single student strategies// Freezing portion size leftovers

That sounds fabulous!

The carrots are the loudest. I worry that I am disturbing the peace.

Could you possibly provide a veggie burger recipe or further guidance?
Do you buy buns or use sandwich bread or eat them solo?

Just with salsa I bet it would be great.
I made a Bayless roasted tomato and jalapeno salsa last week. It's quite tasty and keeps well in a jar in the fridge--- though I worry that the cilantro is shortening its life. (Salsa is harder to transport. But I have little jars.)

Mar 02, 2009
sophie. in Home Cooking

Single student strategies// Freezing portion size leftovers

Thanks. I had decided to freeze the chili in a muffin tin. Then I freezer-bagged it in its little portion sizes.

The other night I reheated one using the double broiler method. Fantastically simple. And it was great.
(Although the corn bread pudding was MUCH better fresh than reheated in the toaster oven.)

Thanks for all of the suggestions. They are inspiring. I am keen to explore other possibilities--- as I have the time.

Since September I've also been making challah. One recipe yields two loaves (or sometimes I split into three). I freeze one and have it for the next week or whenever. Take it out and let it defrost/ final rise overnight (in a heated room) then throw it in the oven for a half hour. It's thrilling to have fresh bread ready so quickly.

I froze pesto last summer and it was a great success.

I have a favorite recipe for puttanesca, perhaps I'll try making a double batch next time. Freezing some and refrigerating the rest.

Again, thank you all.

Feb 28, 2009
sophie. in Home Cooking

Single student strategies// Freezing portion size leftovers

I'm sure that this has been covered before, but my brief investigation of the board history yielded nothing.

I want to create a student-friendly cooking strategy where I cook stews and soups and whatnot (pasta sauce, other mains, lunchy items) for the week. And just keep them frozen or refrigerated. Because there's not enough time to cook daily, but I want to eat well and stick to my budget. And avoid processed foods.

I am cooking for one. ----> So cooking family size and freezing portion size seems rational/economical. Or also preparing items that will last the week in the fridge. Thoughts?

I make a double batch of banh xeo. The "batter" lasts four or five days. I have a bag of shrimp in the freezer. Simple and quick to toss together at home.

Also made hummous last week (my first time, soaking the chick peas and all). Amazing how easy it is. Now I have all of this hummous in a jar in the fridge and I had grilled some bell peppers earlier in the week. I brought grilled bell peppers, raw bell peppers, kalamata olives, celery, pita, and hummous to school and ate them in the library while I was studying. It was fabulous.

Another approach I have embraced is putting together a naked salad. Making a dressing to store separately. And bringing them both to school.

Something along those lines. For home or to take as lunch.

And then regarding freezing. We don't have a microwave at home. Stove, oven, and toaster oven are the available reheating options. However, there are plenty of microwaves at school. So depending...

------> My most urgent question is how to freeze a chili I made a few days ago. For reheating at home.

I also made cornbread pudding in a skillet (fun!), cut it up, threw it into a freezer bag. Intend to revive it piece by piece in the toaster oven. Is there a smarter way to store this?

Would also like to, as much as possible, avoid non-durable materials such as aluminum foil, plastic wrap, etc. I'm a big fan of the mason jar. Although I don't think it freezes well...

Thank you!

Feb 21, 2009
sophie. in Home Cooking

On the Strait and Marrow at The Greedy Pig - A Chowdown Report (Vancouver)

how fun. i want to go to the next one!

Feb 20, 2009
sophie. in B.C. (inc. Vancouver)

Need ideas for something else now....low fat/low-sugar deserts that actually taste good!

More info on lemon-buttermilk sorbet please.

Sounds lovely. And I have buttermilk in the fridge that is begging for me to cook with it.

Jan 26, 2009
sophie. in Home Cooking

How to serve chili at our inaugural ball and fiesta.

thank you. i'll def keep that in mind for next time.

Jan 19, 2009
sophie. in Home Cooking

Cupcakes are dry. Magnolia Bakery Cookbook.

I'm going to give them a second shot tomorrow. I missed a full cup of milk. That must account for something.

At the shop the cakes are moist but not spectacular. It's all about the frosting. And just the juxtaposition of that small-town homestyle baking in Greenwich Village. There's an exoticism to it. (While simultaneously it's straight up American nostalgia.)

Jan 19, 2009
sophie. in Home Cooking

Red Beans and Rice

This was a great guide for me tonight. I had some extra cooked kidney beans on hand from chili last night. No ham hock or sausage.

But I threw together bacon, green and orange bell pepper, onion, cayenne, toasted paprika, arbol chile, oregano, cilantro, scallion, red beans, brown rice. While not authentic, it was ridiculously good. Lovely heat.

Sometime soon I intend to try your recipe straight up.

Jan 18, 2009
sophie. in Home Cooking

Two Chefs and a Table (YVR)

Salt came first before Soma relocated and became a restaurant.

I was in Seattle then. What occupied Soma's present location before it was Soma?

Jan 18, 2009
sophie. in B.C. (inc. Vancouver)

How to serve chili at our inaugural ball and fiesta.

Agreed. His chili is very bland. When I made it last night I thought it was lame. Too PG for my crowd. Tried to justify it with the supposition that he's cooking it for Sasha and Malia.
I threw in loads of cayenne and red chili peppers to give it some heat.

But Barack loves Bayless (and I love them both) so that's why I switched.

I was liking the tortilla idea because I wanted to make it myself. I try to stay away from the Frito variety.

However, I think I have found a solution along the lines of cordwainer's suggestion. This afternoon I was at the kitchen dollar store around the corner from my house and found these Duralex Picardie imitations from Indonesia. They are the perfect size and I bought eighteen for $15.

I have eight 7.5 ounce real Picardies. And we have six very small ones that are two-year-old size (3 ounce-ish). So these new medium sized glasses match the house very well. They are a great pinch-bowl/espresso/bourbon size. We will use them often.

Now I just need to decide if it will be ridiculous to use full size utensils with small little glasses.

I figure people will arrive/eat in waves. And not all will have chili. So I will probably attempt to wash-and-go. Maybe sort of ridiculous. But if chili is in high demand I'll just bring out our other assorted cups.

There will be cheddar biscuits and challah-- my nod to Israel. I figure chips are an easy item for a guest to bring. So we'll just see how it goes.

Thank you for all of the suggestions. Lupaglupa, is your other chili, perchance, vegetarian? Because I was considering just making a smaller veg chili -- exactly the same, minus the beef and maybe with a few bell peppers in its stead. But I haven't decided.

Jan 18, 2009
sophie. in Home Cooking

rehabilitating a cast iron skillet

It was a superb meal. I dream of gnudi.

I'm inspired to try to make it.

Our server at the Pig said that he and his roommate (another server) had been trying to perfect their own gnudi at home for months with little success. This convinced me not to try to make it at home. But the Gothamist recipe intrigues me. I'd skip the lobster and just attempt the gnudi. Semolina and ricotta is basically the gist of it. But it seems like at the Pig the ricotta is in the center and the semolina is on the outside forming a barely distinguishable (in texture) shell. Oh what a beautiful food.

Requires a new board...

Jan 18, 2009
sophie. in Cookware

rehabilitating a cast iron skillet

lovely thanks. i should have done that.

Jan 18, 2009
sophie. in Cookware

rehabilitating a cast iron skillet

We're having the same issues. How do you re-season exactly?

Jan 18, 2009
sophie. in Cookware

Cupcakes are dry. Magnolia Bakery Cookbook.

Thanks here is the CHOW version.

* 2 cups cake flour (not self‐rising)
* 1 teaspoon baking powder
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, softened
* 1 cup firmly packed light brown sugar
* ½ cup granulated sugar
* 2 large eggs, at room temperature
* 6 ounces unsweetened chocolate, melted (see Note)
* 1⅓ cups whole milk ---------------------> the issue?
* 1 teaspoon vanilla extract
* ½ cup (1 stick) unsalted butter
* ⅔ cup firmly packed dark brown sugar
* ½ cup heavy cream
* 3 cups confectioners' sugar
* 1 teaspoon vanilla extract


1. Preheat the oven to 350°F. Line two 12‐cup muffin tins with 18 cupcake papers.
2. To make the cupcakes: In a small bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended, and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three‐quarters full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
4. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before frosting.
5. To make the frosting: Melt the butter in a medium‐size saucepan over medium‐low heat. Add the brown sugar and whisk constantly for 5 minutes. Gradually add the cream, and continue whisking for 2 more minutes. Remove from the heat, transfer to a large bowl, and allow to cool to room temperature, 10 to 15 minutes, stirring occasionally.
6. On the medium speed of an electric mixer, gradually add the confectioners' sugar, beating continuously until smooth. Add the vanilla and beat well. Continue to beat, on the medium speed, for an additional 5 minutes until very creamy, noticeably lighter in color, and of thicker consistency. Use immediately to frost the cupcakes or store, covered, at room temperature for up to 4 hours.

They have a few serious fraction issues. I read the milk to be 1/3 cup milk but now looking at it again, I bet it's 1 and 1/3 cup milk. You think that would be the moisture that I'm looking for?

Good plan. Easier to just toss them in the freezer anyway.. Then if I wanted I could make bread pudding at a later date. Or just revive them in the toaster oven--- dry them out even more. And frost the hell out of them.

Jan 18, 2009
sophie. in Home Cooking

Cupcakes are dry. Magnolia Bakery Cookbook.

In preparation for our Obama party Tuesday I tested out my chocolate cupcake recipe last night. I was really excited because I found it on CHOW and it's from Magnolia Bakery in Greenwich Village. I used to stop by there a little too often when I worked in the West Village. They aren't my absolute favorite cupcakes, but they are tasty and offer some good nostalgia. And I love the texture of their frosting.

Recipe here:
The link appears not to work. They are called Chocolate Cupcakes with Butterscotch Frosting. I have not yet made the butterscotch frosting. Have you?

Anyway.. They came out deliciously rich and chocolatey but dry and perhaps a bit too dense. They are fabulous with coffee or milk, but on their own a little too intense. I think generally cupcakes are meant to be had with coffee or milk-- or in much of my past party experience, beer. Cake and beer, what more could a university student want?

Once frosted I expect that they will be better. But I want the cake to be delicious on its own.

Could you give me tips on how to improve this recipe? Density is not a major issue but the dryness is off-putting. The taste is great.

Intending to make bread pudding with these. Since we'll be cupcaked-out on Tuesday. Does bread pudding freeze well?

Jan 18, 2009
sophie. in Home Cooking

How to serve chili at our inaugural ball and fiesta.

I like this idea. How would you do it? Tortilla seems most appropriate. Corn would be good because it would be like a two-bite chili taco. Could I mold them in a muffin tin? What do you suggest?

Jan 18, 2009
sophie. in Home Cooking

Two Chefs and a Table (YVR)

Love how you reference Salt.

When I am at Salt I feel like this is exactly what my university friends would do if they were trying to be classy.

Agreed on the NYE comment. But it seems that these issues are more institutional than staffing related. Luckily as you say, everything shifts in those first few months. They could still do great things. I'll stop by for a drink and look at someone else's food. (I am on a university budget.)

How is the ambience? Does it feel like Salt?

Do you notice that Salt looks just like Soma? Down to the chandelier. Same decorator? Anyone know?

Jan 18, 2009
sophie. in B.C. (inc. Vancouver)

looking for reasonably-priced kitchen gadgets in Vancouver

I'm really glad you bought Epicurean. I was going to second the suggestion. When I was looking to buy in New York, I talked to my favourite guy at Sur La Table and he assured me that Epicurean was the way to go. Better for your knives. No need to treat it. Dishwasher is not a problem. Dries really quickly. Easy to wipe down. Environmentally legit. And pretty too. I adore mine.

When I was at Ming Wo today I noticed that Epicurean just came out with recycled boards. Cool.

What is daiso? Where is Home Sense? I'm interested.

Gourmet Warehouse sounds like a dream.

Jan 18, 2009
sophie. in B.C. (inc. Vancouver)