"Join Now" box in French

Submitted by Roland on Thu, 02/08/2001 - 23:18

For some strange reason, the "Join Now" box for new members is in French!

Please bear with us! We are trying to fix this! It's important because we want the widest possible membership! We will post a followup item when this has been fixed.

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Superior Tofu

Submitted by Roland on Thu, 02/08/2001 - 23:16

Tofu rocks! I love tofu! And the tofu from Superior Tofu, a Vancouver tofu producer (they also have a restaurant in Chinatown) is very good. And their website has some recipes that look good!

I found out about this site from Demystifying Tofu which I found by doing a web search for Vancouver food sites. Much to my chagrin, I have not been able to find websites like ours.

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Zagat Vancouver Restaurant Guide

Submitted by Roland on Wed, 02/07/2001 - 23:16

Zagat has an online Vancouver Restaurant Guide. The cool thing about this is that you can vote for your favourite restaurants. The prices are a bit off though e.g. $55 for dinner Lumiere is a bit low (more like $80 Canadian for dinner with a drink)! An interesting list of restaurants; they generally are in agreement with the opinions of Barb and myself.

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Dim Sum at OrientalFood.com

Submitted by Roland on Tue, 02/06/2001 - 23:46

It's funny how surfing the web goes sometimes. Barb pointed out orientalfood.com to me. The site isn't too bad. They have user-contributed recipes which seem OK, but what really caught my eye was their page on dim sum. I love dim sum!

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Korean Noodles with Beef and Vegetables--Jap Chae

Submitted by Barb on Mon, 02/05/2001 - 21:40

On the topic of great Asian noodle dishes, jap chae is one of my favourites. The noodles in this Korean dish are somewhat unusual. They are made from sweet potato starch and are a translucent greyish, green before cooking. After cooking, the noodles are chewy and are mild flavoured.

You can find these noodles in some Asian grocery stores. If you can't find them, you can substitute lightly cooked rice vermicelli.

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Jap Chae

Submitted by Barb on Mon, 02/05/2001 - 21:32

5 dried shiitake mushrooms
1/4 lb. beef, sliced thinly
3/4 tsp. soy sauce
1 package (10 to 12 oz.) dried Korean sweet potato noodles
1/2 bunch spinach, washed
1 egg
1/4 tsp. salt
2 Tbsp. oil
1 small onion, cut into thin wedges
1 large carrot, julienned
3 cloves garlic, minced
2 tsp. soy sauce
1 Tbsp. sesame oil
1/2 tsp. black pepper
Toasted sesame seeds

Soak mushrooms in warm water for 20 minutes or until soft. Drain, reserving soaking water, and cut into strips.
Season beef with soy sauce and set aside.

Padh Thai

Submitted by Roland on Sun, 02/04/2001 - 23:43

Teresa gave me this Padh Thai (Thai noodles) recipe many moons ago. It is absolutely delicious and is a perennial crowd pleaser.

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Padh Thai

Submitted by Roland on Sun, 02/04/2001 - 23:20

1 16oz package rice noodles (banh pho)
1 lb chicken breast
1 large square tofu
8 large shrimp
4 eggs beaten
4 cups bean sprouts
4 green onions chopped
1/2 cup ground peanuts
1/2 cup peanut oil
4 cloves garlic crushed

For the sauce, mix together:
4 tbsp fish sauce
4 tbsp tomato paste

Essentials of Cooking

Submitted by Roland on Sat, 02/03/2001 - 02:55

James Peterson's cookbook, Essentials of Cooking: The 100 Indispensable Skills That Spell the Difference Between Merely Cooking and Knowing How to Cook, as featured in January's Atlantic, looks like a great cookbook because it shows the details of cooking with photographs.

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Citrus Sugar Cookies

Submitted by Barb on Thu, 02/01/2001 - 22:57

My friend Toni requested a cookie recipe that is easy to handle for making cut-outs of fun shapes. This sugar cookie recipe is great for rolling and cutting. For any cookie dough that requires rolling out, remember to chill the dough thoroughly. The dough handles much easier and cookies hold their shapes better.

Why not bake a batch of these in hearts for your favourite valentine?

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