spazita's Profile
Uses for fig jam
Put layers of buttered filo in mini muffin cups, add chevre and fig jam, bake until golden. Mmmmmm!
Caesar salad, a perfect storm is brewing.
Croutons! Try this! Olive oil, a dollop of butter, worcestershire, and crushed garlic. Nuke until the butter melts and you can smell the Worst. Toss with cubes of day-old French or Italian bread (something with substance, not crappy kleenex ben's bread!) and smoosh with your hands until the flavoured oil/butter mixture is infused into the bread. Bake until crisp. This will give you yummy flavoured croutons that are crisp and light, and not hard to bite into as are most croutons. Seriously! Try it!!
coeur de lion cheese
Hi people. What can someone tell me about this cheese? The label says Coeur de Lion Le Coutances du Cotentin. Has a rind like brie, creamy, almost runny, double-cream. Got it Costco, and it is delicious! 200 gr for 1.99. Good deal?
coeur de lion cheese
Hi people. What can someone tell me about this cheese? The label says Coeur de Lion Le Coutances du Cotentin. Has a rind like brie, creamy, almost runny, double-cream. Got it Costco, and it is delicious! 200 gr for 1.99. Good deal?
taz
As You Like It Sandwich Bar, Hollis St.
Anybody know the hours for this place? Thanks!!
Taz
Pancakes and waffles - how do you top them?
My Dad was brought up in England. He used to sprinle his pancakes with sugar, and then squeeze lemon juice over them. My Mom was from Yarmouth, NS, and was appalled. She preferred molasses. Dad thought that was disgusting lol! Now he eats waffles with maple syrup and lemon juice on top!
Largemount of roasted red peppers- what to do?
Don't hang onto them too long. They spoil very quickly, as I found out recently...the hard way. Must be because the roasting raises the sugar content.
Jazzing up Beef Stew
After it's thickened, stir in a tablespoon or so of Dijon. Really perks up the flavour!
Taz
Fish and chips
He apparently goes to Mid-October. I've gotta get back there for one more feed! And, according to other sources out there, the tartar sauce is Kraft, but Kraft never tasted like that to me lol!
A failed experiment. What's yours?
Haha! A good friend of mine who used to work in a food research facility discovered her love of kale late last year. She put it in soup, stew, lasagne, everywhere. A few months ago, her allergies started to act up, and her husband said "PLEASE tell me you're allergic to kale!", with a very hopeful look on his face. Sadly for him, it wasn't the kale lol!
Fish and chips
I hesitate to post this, as I don't want to ruin this experience LOL! But I MUST share with all other CHers out there that the best F&C we have found is at Hubbards camp ground., OH MY! So fresh, not greasy, real chips, and the best (homemade) tartar sauce EVER! I never used tartar sauce before (YUCK) but this is really good!
Taz
Do you get obsessed with certain foods?
I am 50+ years old and JUST discovered rapini this year!! All that rapini I missed out on... can't get enough of the stuff. Tossed it in EVOO and garlic and roasted it...YUM! Also garlic scapes, too bad they're only here for a short time.
Seasonings question
Mid-eastern Mediterranean Foods on Agricola Street will have what you are looking for. It's right on the corner of North and Agricola, across from Gus's Pub. Great store!!
scapes
OK, got a big mess of garlic scapes here. Now what the heck do I do with them?
Taz
What were your FIRST three cookbooks?
The Purity Cookbook,
Out of Old Nova Scotia Kitchens
The Joy of Cooking,
Kale
Hi all. Can the stems on kale be cooked and eaten, or are they always really tough and inedible?
Taz
Buttermilk
Hi fellow CH-ers! How can you tell if buttermilk is still good to use?
Taz
"Only in Canada" food items: add to the list
Donairs, donair pogos, donair eggrolls
Deep fried pepperoni (has to be Brothers, made in Halifax) served with honey mustard
One Sandwich for Every American City
From Nova Scotia, Canada, the ubiquitous Donair, with a side of deep fried pepperoni (has to be the local Brothers' pepperoni, not the hard Italian kind!), with spicy honey mustard on the side! YUM!!
Do you hoard?
Honeybee Bread! The song went " Honeybee Bread is made with honey, tastes so good la la la la la" Forget the rest of the words OL!
San Marzano canned tomatoes in Halifax>
Last time I was at Costco (less than a month ago), they had San Marzano in 28 oz tins{packs of 6) and also in the big restaurant size tins. I bought some of each and they are WONDERFUL!!!
Italian market on Young St
Hmmmm... what a great idea! Even though I am not Italian, I do know my way around all Italian food from many years of experience and plain old hard work. Hmmmm...... ;-)
Italian market on Young St
Trust me, it doesn't take very long for the end of a piece of deli meat to oxidize. And the Italians will tell you that you have to have some fat on the prosciutto to balance out the flavour(sweet and salty). That being said there are some prosciutto I have seen with too much fat and a need to trim. The onus lies in training the deli staff to ask how the customer wants their prosciutto trimmed. that still does not excuse the mess of the meats all piled on top of each other and improperly wrapped!. Presentation is everything! How do you think the prepared foods look?
Italian market on Young St
chilibeanpaste
That's the feeling exactly! The lack of responses to my post leads me to believe that not a lot of people who used to go to the old IM go to the new spot. They used to have an outstanding deli, with SO many different meats and cheeses! The service was friendly and well-informed. It was a real gem, and now it's nothing but a sham. Did you see the pieces of Reggiano they were selling? The price is so high, they have to cut them SO thin to make them affordable. A piece of that would disintegrate as soon as you try to grate/shave it over a salad or pasta! Better off using them as (pricey) skipping stones on a lake lol! Surely there must be other CHers out there who have seen this demise of a once great deli?
Italian market on Young St
Well. I decided to drop into the IM for some cheeses I can't usually find anywhere else. What a major disappiontment! There is basically no deli meat and cheese case the way it was. Cheeses mostly all pre-cut in a separate case; hardly any imported cheese at all. The deli meats were a mess... all in a higglety-pigglety pile. I'm shocked and saddened to see this great difference from the old IM on McCully Street of years gone by. The new owners seem to be putting more emphasis on the prepared foods side of things. Which is a shame, considering most of those offerings looked tired and dried out. I hate to say this, but Pete's is doing a FAR better job of taking care of all their foods. And the prices! Outrageous. You'd think they were downtown at the old hoity-toity Italian Gourmet. So sad. Another great deli that can no longer call itself a deli. RIP "Original Italian Market" :-(
Color me stupid ... but has anyone ever used melted ice cream as "ice cream sauce"?
For sure! Used to work in an Italian deli that sold gelato. I used to dish up some hazelnut gelato, then nuke some of the "devil's chocolate" flavour as a topping. NOM NOM!!
promised pumpkin muffin recipe!
Does anyone know if the leftover pie filling can be incorporated into muffins or bread?
