A new Chinese restaurant popped up in Central Richmond earlier last month — Home BBQ, serving Szechuan Chinese dishes such as grilled skewers and spicy chili hotpot 麻辣燙. Out of curiosity, we checked it out.
What caught our eyes was one of their signature items named Barbecue Chilled Noodles ($4.99). If it’s barbecued, how can it be chilled?! We were intrigued.
Turns out it’s quite similar to the Shanghainese beef wrap, but instead of a pancake, it’s a big piece of noodle. And instead of sliced braised beef, it’s a mixture of ham and green onion. OK maybe they are not very similar but you get the idea. The flavour was not bad. The noodle itself, even though brushed with an egg wash, is quite bland but the green onion & ham combo made some good fillings. The green onions weren’t cooked through, so there’s still that punch you got from raw green onion. It may get a bit messy to eat as the little pieces of filling fell out of the wrap. That said, I’m still not sure how it’s chilled noodles – the server couldn’t explain to us.
Then, we ordered a while bunch of Grilled Skewers Continue Reading »
Posted in BBQ, Chinese, Dinner, Grill, Hang-Out with Friends, Joyce, Meat, Restaurants, Richmond, Wraps | Tagged BBQ, Beef Short Ribs, chicken gizzards, chicken heart, eggplant, grilled meat, Home BBQ, lamb, Richmond, skewers, Szechuan | Leave a Comment »
Pizzas, beer and board games – how can you go wrong with that? Courtesy of Panago Pizza, Mr. and I threw a pizza party and hosted 6 other friends last weekend.
Panago is currently featuring six fall pizza flavours, and lucky for us, we got to try each one of them:
- Deluxe Tropical Hawaiian #dlxtropicalhawaiian
Sweet + smoky tropical sauce, bacon, extra Canadian ham, extra pineapple, mozzarella + cheddar
- Steak Mushroom Melt #steakmushroommelt
Cheezy cheddar sauce, steak, bacon, sauteed mushrooms, mozzarella + cheddar
- Chicken Club #chickenclub
Jalapeno white sauce, grilled chicken, Canadian ham, bacon, tomatoes + mozzarella
- Chipotle Chicken #chipotlechicken
Chipotle cilantro sauce, grilled chicken, roasted corn medley seasoned with onion, red + green peppers, topped with mozzarella + cheddar
- BBQ Chicken #bbqchicken
BBQ sauce, grilled chicken, bacon, caramelized onions, red peppers, mozzarella + cheddar
- Veggie Mediterranean #veggiemed
Fresh passata tomato sauce, fire-roasted tomatoes, kalamata olives, red peppers, baby spinach leaves, red onions, feta cheese + mozzarella
To us, a pizza party wouldn’t be complete without some beer. Continue Reading »
Posted in Contests, Dinner, Group Dinner, Joyce, News, Pizza, Product Reviews | Tagged #PanagoChallenge, contest, Panago Pizza, Pizza, Pizza Party | Leave a Comment »
In an earlier post, I mentioned that we made some apple roses for our thanksgiving dinner. It was quite easy to make, and I think it’s a very romantic finish to any dinner with your loved ones.
Apple Rose Recipe
The recipe is originated from this YouTube video by Cooking with Manuela. We made some adjustments because 1) we didn’t think it would be sweet enough and 2) we made extra jam mixture to add more moisture to this, so our recipe here is slightly different.
- 1 frozen puff pastry sheet, thawed
- 2 Fuji apples
- Juice of half a lemon
- 40g of peach jelly
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- Water, to soften the apples
- Flour, to sprinkle the counter
Directions Continue Reading »
Posted in Baked Goods, Dessert, Home Cooking, Joyce, Pie, Recipe, Special Occasion | Tagged apple, apple pie, apple roses, baking, puff pastry, recipe | 2 Comments »
Traditionally it’s not in our culture to celebrate Thanksgiving. Instead, we celebrate Moon Festival (aka Mid Autumn Festival). But this year, as newlyweds, we did something different and invited 4 friends over for a Thanksgiving dinner.
Courtesy of Echelon Foods, we received one of their Bacon Wrapped Turducken Premium Roasts and that was the star of our Thanksgiving dinner. Yes, it’s a turducken roast with Italian sausage stuffing and wrapped with bacon. A 3kg meaty goodness. It’s going to be an epic dinner!
Preparation was quite simple. Continue Reading »
Posted in Dinner, Home Cooking, Joyce, Meat, Parties, Product Reviews, Special Occasion | Tagged Bacon Wrapped Turducken Premium Roast, Echelon Foods, Gravy, Roast, Thanksgiving, Turducken | 2 Comments »
My job sometimes takes me to places, and when it does, I could be treated to some pretty cool experiences that I otherwise may not plan for myself. Last month I went to Campbell River for a conference, and we were taken to visit a local distillery.
The Shelter Point Distillery is BC’s only pot distilled single malt whisky distillery and the second one in Canada. Single malt whisky, as suggested by the name, means the whisky is only distilled at a single location and not blended with whisky from any other distillery. The whisky is produced from 100% malted barley.
The pot stills at Shelter Point are hand made and shipped from Northern Scotland. They are are 18ft tall, 1/4 inch thick, and according to the staff, the use of copper (vs. stainless steel, aluminum, brass or other material) helps pull the sulfur from the product, which may otherwise taste bitter and not be as smooth.
While the whisky is being aged in the American oak bourbon barrels, Shelter Point is also producing some single malt, triple distilled vodka. Continue Reading »
Posted in Drinks, Joyce, Product Reviews, Travel, Vancouver Island | Tagged Campbell River, Distillery, Pot Still, Shelter Point Distillery, Single Malt, Still Master Vodka, Triple Distilled, Vodka, Whiskey, whisky | Leave a Comment »
Continuing last year’s tradition, Vancouverites once again celebrated Oktoberfest at Harvest Haus, under the big tent at the Queen Elizabeth Theatre Plaza. This year, they extended the event to run over two weekends. Mr. and I went to the Friday seating on the second weekend, checking out the German-style food, beer, live music and entertainers.
Clearly craft beer has become increasingly popular here in Vancouver, so has food and beer pairing. Given Germany is known for its beer, its dishes must be great for beer pairing. We’ve put some food dishes to the test with Samuel Adams, a US craft brewery that I have been spotting at many local food events, supporting and promoting the idea of food and beer pairing.
At Harvest Haus, Samuel Adams was serving two brews: Boston Lager, its flagship beer, and OctoberFest, its seasonal beer that emulates the traditional Oktoberfestbier. On its own, the Boston Lager has an amber-ish hue, light and quite easy drinking. It’s a good entry-level craft beer for most, and the taste and mouthfeel is quite suitable for drinking all year long. On the other hand, OctoberFest is similar to brown ale, slightly heavier with more prominent hoppy note, and it’s a good transition beer into the fall season (before we start getting into stout and imperial ale and alike).
We had our eyes on the Bratwurst from Oyama and Pork Hock (Schweinshaxn) from Yummy Foodies.
Continue Reading »
Posted in Beer, Culinary Events, Joyce, Meat, News, Vancouver | Tagged #HarvestHaus, #SaminHand, Beer pairing, Bratwurst, craft beer, Harvest Haus, Oktoberfest, pork hock, Samuel Adams, Schweinshaxn | Leave a Comment »
When Bryan (the “beer guy”) isn’t writing about beer I put him to work as my camera man – so he and I were proud and honoured to represent VanFoodies at the 11th Annual ChefmeetsBCGrape while our fearless leader, Joyce, had other work commitments. The ChefmeetsBCGrape Signature Tasting is a fundraiser for the Arts Club Theatre to support the local theatre arts while showcasing BC food paired with BC VQA Wine.
Very “handy” third hand provided at the event
The event started off with a bang with my favourite dessert of the evening (and, needless to say, favourite dish overall):
Chocolate gianduja pate with sour cherry compote, lychee foam and toffee brittle paired with Baillie-Grohman Estate Winery Pinot Gris 2014 presented by P2B Bistro & Bar
I’ve never had chocolate in a pate form before but let me tell you, it was smooth, creamy, not too sweet, and went beautifully with the toffee brittle crunch. The lychee foam and sour cherry compote disappeared behind the richness of the chocolate but gave it an interesting look with the white bubbles and pop of red colour. I found the white wine pairing quite surprising and would have preferred something equally as rich to balance with the chocolate/toffee flavours such as a Cabernet Sauvignon – the Pinot Gris was washed out by this delicious and delightful treat.
Now being Aussie I am a lamb fan (it’s a national Aussie meat) but I don’t find many Canadians who enjoy it. However, on this night, I only heard positive feedback from everyone I spoke to regarding this dish:
Sous-vide lamb sirloin slider, grey baby cheese, smoked tomato relish and beet chip paired with Upper Bench Winery Estate Grown Merlot 2012 presented by Provence Marinaside
The combination of flavours was well balanced with an equally balanced wine that paired very well with the strong flavours of the meat and cheese. Continue Reading »
Posted in Cheese, Chocolate, Culinary Events, Kathryn, Meat, Seafood, Vancouver, Wine Pairing, Wine Series | Tagged BC wines, ChefmeetsBCGrape, food pairing, fundraiser, Haywire Winery, Okanagan Crush Pad, Stoneboat Vineyards, The Arts Club Theatre Company, Wine Pairing | Leave a Comment »