VanEats

This sounds great. Would have loved to have tried out the Longwood Dunkelweizen!. Someday I'll make it The Whip (209 East 6th at Main, 604 874-4687) for this

From The Whip's Events page
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We only had time to make a brief trip to Eat Vancouver this year; it was short but sweet.

We'll be at Eat Vancouver 2007 today. Check it out from 11a.m. to 5p.m. More later.

Finally tried Dona Cata's (5438 Victoria Drive, 604 236-2232) tacos. $1.25 each! The bargain of the century. My favourite was the al pastor. Flavourful pork with pineapple. Add a generous dollop of one of their delicious homemade salsas like the radioactive but tasty chipotle and you have heaven for less than a toonie! Highly recommended.

Lately I've been wanting to explore Junior's Filipino heritage. What better way to learn about a culture than through its food? I started to research different ensaymada recipes and came up with one that I like. Although the rising times seem long, the extra time for the yeast to ferment results in a rich flavour that complements the eggy flavour of the dough and the sweet-savoury topping.

Because the recipe makes a large amount, I've also included instructions for freezing and baking individual ensaymada.

Join the fight against AIDS while enjoying great food during  Dining Out for Life this Thursday, March 29. If you eat out only once this month, this is the day!

I am in the process of deleting the spam on the discussion group. My apologies. It should be deleted in a couple of days and I have taken steps to ensure it won't happen again.

Stella loves the Steak Frites at Jules Bistro. $15 for 8 ounces. Have to try it soon. Thanks Stella!

In my spare time (ha!) I've been baking bread. I had been looking for a slow rise bread that would work with the rhythms of our household. Something that was flexible enough to mix and set aside for a few hours or even a few days.

I came across a recipe from Homebaking by Alford and Duguid for a simple loaf that starts with a biga, a yeast, flour, water mixture that ferments from 12 hours up to several days. As the yeast grows and ferments slowly, the mixture develops a rich yeasty flavour.