Fall Colors Canadian Style - White Rabbit Candy Go ask alice · Wednesday September 24, 2008 by colin newell
If you work in a busy office or lab like I do, you will know that the summer days are often powered with strong coffee, home made muffins and mystery candy from China.
And one of these tasty confections making the rounds was White Rabbit creamy candy. It is cheap and you can buy it by the bucket full.
But unlike the Kopi Luwak, I did not eat the candy.
Working on a University campus that is patrolled by hundreds of rabbits, many of them white (and decidedly inbred), I avoid candies and snacks with the brand name, flavor or ingredient; Rabbit, Student, Professor and Textbook… I mean, it only makes sense.
White Rabbit candy is exported to Chinatowns around the world, including those in Toronto and Vancouver, says CBC’s China correspondent Anthony Germain.
The news of contamination of White Rabbit candy comes a day after the CFIA advised Canadians not to consume three Mr. Brown 3-in-1 instant coffee products — imported from China — because they may contain melamine.
Mr. Brown. Your coffee keeps me warm. In more ways than one.
On Sunday, the agency also warned people not to consume Nissin Cha Cha Dessert, a Chinese dessert mix, made with Yili Pure Milk that was possibly tainted with melamine.
Nearly 53,000 children have been sickened and four have died in China after being fed baby formula tainted with melamine.
IOC Connection alert: Chinese physicians alerted the Chinese government prior to the 2008 Summer Olympics about the milk issue. The Chinese government buried the news (and naturally the ICO is complicit) – the result dead children.
In September 2008, taking candy from a baby is now a good thing. It is a necessary thing. And by the way, take the milk too!
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Summer food fun and drink - feel the love at J & J Wonton Noodle House · Saturday September 20, 2008 by colin newell
Just prior to getting married in the mid-nineties, Andrea and I watched with great anticipation the opening of J & J Wonton Noodle House. For the life of me I cannot remember quite why. Maybe as marriage is a new beginning, so the opening of a new restaurant plays a symbolic role in that chapter.
So. J &J Wonton Noodle House opened in 1994 by Head Chef Joseph Wong, the restaurant is a family run business, bringing the authentic style of Chinese cooking from all over China. Joseph has over 20 years of experience and has won countless number of awards. He previously owned Szechuan Resturant in Victoria, he then decided to re-challenge himself and opened J and J Wonton Noodle House which has become more successful than his last culinary adventure.
For me, the joy of J & J, in part, is being greeting by the ever lovely and vivacious Lillian – Lillian, who has been at J & J since day one seemed to recognize us on our 2nd and subsequent visits.
About 56 visits later, we are still feeling that love.
Lately I have been popping in for semi-business lunches – today for example, I met up with baker-mentor-friend Mark Engels of Bubby Roses Bakery. We both ordered soup – and in Mark’s case, we got the soup that Lillian thought was best for him. Is that caring or what? No one cares what I order! Actually – Lillian does care and explained why the Sichuan Shrimp Noodle soup was more appropriate for me over the Spicy Ginger Beef Noodle soup that Mark got. Sorry. No explanation for you punters out there on internet land.
Anyway – Mark and I both agreed that we have a crush on Lillian and a love for the food at J & J Wonton Noodle House – a joint that is as much embedded in the fabric of foodie in Victoria… as the hanging baskets are part of the streets of the city.
Lunches at J & J are typically under $10 with Tea. The service is prompt, professional and filled with attentive love.
Summer food fun and drink - great food at Santiago`s Victoria · Sunday September 7, 2008 by colin newell
Everyone needs or should have an alternative kitchen. That special place for celebrating special things… like Tuesdays… or the third Sunday of the week… or a crescent moon… or that you and yours have survived another day in the paradise that is Victoria B.C. Canada.
Days where you do not want to cook. Days where paradise doesn’t seem so great. Days that you just want to be frivolous and let someone bring you food in exchange for a few bucks.
Santiago’s in scenic and historic James Bay, Victoria is not only that place (for us) but I think it is the place for a few other locals (and tourists) as well. Santiago’s restaurant is a stones throw from the inner harbor and the economic tourist heart of greater Victoria. Another good thing. For us, it is a 7 minute drive from our miserable neighborhood of million dollar homes in Rockland. How depressing is that?
Anyway – we have been going to Santiago’s several times a month for a couple of years now – and I guess it’s time we let a few people in on the secret.
Their menu is somewhat Chilean. Somewhat Thai. Somewhat Spanish.
And while some might find this a bit of a mish-mash… We find it delightful.
Where else are you going to go when you are not sure if you are in the mood for the cities best Nacho’s, or one of the cities best burgers, or one of Victoria’s best bowl of Chipotle Mussels, or an awesome quesadilla?
The menu at Santiago’s is extensive, yes – but they do it all well, really well.
And consistent? I have had some of the dishes over a dozen times and I have never been let down. There is never an evening where the kitchen is off. It has yet to happen for us.
I do have a few favorites: The chipotle prawns is a balance of heat and delicate flavors – its heat is not for the faint of heart. I get it with a side of rice (arguably the best rice in town – blazing hot with the consistency of snow flakes…) and I always have their food with a sleeve of draft beer. Their small order of Nachos is large enough for 3 people and comes with an in-house Salsa, Guacamole and corn chips. Yes, they make their own corn chips! Finally, my wife loves the Chipotle Mussels. It is hot and creamy with a seductive smokiness – and served with a brick of fresh bread for dipping. You will be dipping. Trust me.
We have been there dozens of times now and I love these folks. After a hearty meal, they always offer up the dessert menu – and we have succumbed once – for an ice cream treat that is suitable for 2 or 3 people and big spoons.
At under $40 for two, including drinks, Santiago’s in James Bay-Inner Harbor Victoria represents fabulous value and incredible eats!
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Summer food fun and drink - Slow food - Prawn and Goat Cheese Linguini · Tuesday August 26, 2008 by colin newell
Nothing says Summer love better than a nice batch of pasta topped with fresh local ingredients… like Goat cheese from the Saltspring Island Cheese Company – And when we visited the Farm store off of Beaverpoint Road on Reynolds, we were delighted by… well… everything.
Photo above – Canon EOS-30D 50MM Macro F11 Camry 300 Watt/s Softbox
Frankly, Andrea and I did not know what to expect. Sheep? Goats? Goat herders? Julie Andrews? Apparently, the sheep and goats were on a coffee break because the only sign of life were the staff hard at work on their products. And the tasting room! Holy fromage heavens! Every product in their dairy roster was available for noshing along with a wide variety of crispy crunchy things. And to be fair – we found ourselves here because we had just visited Salt Spring Vineyards and the neighborly Garry Oak Winery – in all seriousness readers, this has to be the safest wine tour on the planet Earth. Salt Spring Island has two wineries… so even if you swallow, you are not going to get hooped or looped if you are behind the wheel – Some of the wine sampling was paired with canapé made from the local chèvre and locally made crackers. Conspiracy! Anyway… here is what we did with the cheese… at least… some of it!
Prawn and Goat Cheese Linguini
12 Prawns – Cleaned
1/2 cup sliced white Onions
6 asparagus spears
1 Roma tomato – chopped
1/2 Cup marinated artichoke hearts
1/8 cup artichoke heart liquor
3/4 cup Salt Spring Island goat cheese
Pasta of choice
Sauté the prawns in a frying pan with one tablespoon Canola oil 2 minutes each side – drain on paper towel.
Sauté onions and asparagus spears (sliced in 1” pieces) 6 minutes
Add artichoke hearts and liquor – stir to blend
Added chopped tomato
Add 3/4 of the goat cheese – stir to blend over heat until melted
Add 1/2 ladle of pasta water to the vegetable mix and stir to blend.
Just prior to pasta being cooked, put remaining goat cheese in vegetable mixture.
Cover with drained pasta. Basil and pepper to taste.
Stir to mix.
Return prawns to dish for a final blend.
Serves 2 – Wine pairing: Red Rooster Meritage
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