Lan May, Taste of Taiwan

Lan May, located at 1373 Portage Avenue, is a great spot for anyone seeking asian flavour that transcends the ordinary.  The Taiwanese flavours are sometimes bold and sometimes subtle, but every dish was cooked to perfection, the veggies still crisp and the meat tender and sumptuous.

The attention to detail was evident, the julienne vegetables, perfect matchsticks.

The chicken was as tender as could be, with a slightly sweet, tangy and spicy sauce.

I highly recommend a trip to Lan May for a unique, affordable and delicious meal.

Hunky Bill's

Oh sweet Winnipeg. Only you would bring the world this. Yes, a trip down memory lane. . . but WOW!
http://www.youtube.com/watch?v=dpRO8vMwCCc

I couldn't get the video to upload, but go to this link for some sweet, sweet perogy making love!

Stock Stalker

On the topic of chicken stock, here is a great video for anyone who wants to learn how to do it right. People complain that it is long and too talky, but he explains the fundamentals and goes through all the right steps to get a properly clear white chicken stock. Well worth the ten minutes if you want to do it right.

Ringing the Butter Bell

I recently discovered an amazing and simple culinary tool called the butter bell.

It is a bowl, which you fill with butter, that then sits upside-down in another bowl which has a small amount of water in the bottom.

Why, you might ask? Well the answer is that the butter remains firm, but perfectly spreadable. It also slows the process of the butter going rancid.

This little gem is attractive and can just sit on your counter or kitchen table. They are available at any kitchen supply store and are very affordable. If you love butter the way you should, get it a nice little house to live in, the butter bell.

Pho No. 1. What a Sandwich, What a Bun.

 There are many delicious Vietnamese subs in town, but my favourite is from Pho No 1 at 81 Isabel St., (204) 943-7449.

The sub is made with a delicious crusty on the outside, tender on the inside house-baked roll filled with shredded carrots, cucumber, cilantro, mayo and the super tender marinated grilled pork.

The pork is sweet and tangy and full of flavour.

The sandwich is yet another Vietnamese dish that was born from the French occupation of Vietnam. The bun is strong evidence of this as it has the same qualities as a French country roll.

Vietnam's national dish pho (pronounced "fuh, it  sounds like feu, french for fire) is also born from the French occupation, incorporating Vietnamese flavours with traditional French style beef stock making.

Magic Chicken Powder

It's a fact. There is no beating properly simmered chicken stock. That slow cooking with your favourite veggies and spices. Every region has a take on it and the recipes are endless.

Sometimes, though, there just isn't time, and bouillon is the only solution. Lee Kum Kee makes a powder that far surpasses all others I've tried. Around my house we call it Magic Chicken Powder.

It's just plain more chickeney than the other brands.

It is also great to add a pinch to liven up soups and gravies.

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