A couple of days in Scotland

I didn't have any real expectations of eating in Scotland - yeah, I've heard that they deep fry Mars bars and possibly pizzas but who am I to judge? I come from a land where people cook mac 'n cheese-- bake it, freeze it and then deep fry it (I've never had it myself but it sounds deliciously disgusting). We were there for the Scotch tour, so I decided before that food wouldn't be the star of this visit. 

Boy, was I wrong. Scottish food was a pleasant surprise and a culinary experience. Unlike some places where local ingredients mean premium prices--all the restaurants and bistros I patronized featured local ingredients all at affordable prices. Also, the people in Islay are also very accomodating and friendly- I had a great time, ate a lot of interesting meals and I look forward to my next visit.

Whitebait

Falls of Lora Hotel - Connel Ferry, by Oban, Argyll, PA37 1PB, Scotland

The food and service was amazing.  We arrived for dinner just after the kitchen had closed and there was only one other group of people in the whole restaurant. Despite our bad timing--the kitchen was willing to turn the ovens back on for us and offer us the full menu.  I ordered the Whitebait and it was delicous. Crispy on the outside and moist on the inside. Perfectly seasoned and light. I also tried the Fish and Chips - lightly coated and crispy. Delicious and moist on the inside. Sometimes I have a tendency to just eat the fish and leave the fried coating (because it's too stodgy) but in this case-- the thought never crossed my mind. I also tried the Lamb and potatoes with stuffing. I was anticipating something heavy but it was a delicately prepared but not delicate in flavor at all. 



In the morning, the hotel offers a full three course breakfast which was lovely. I wasn't feeling hungry--so I ordered the yogurt, fruit plate, and sliced ham and cheese. I ended up wrapping up the ham and cheese and taking some toast for later when I would inevitably get hungry on the ferry.

The Islay Hotel - Charlotte Street, Port Ellen, Isle of Islay, PA42 7DF Scotland

Oh man, what didn't I eat off the Islay Hotel menu? We stayed there for several days and I looked forward to every dinner. 

Loch Gruinart Oysters- so fresh all you need is lemon juice. 

Scallops with Peas- Sweet Scallops over a sweet peas puree with bacon (this was so good that Adam ordered it the next night) 


Mussels with Sea Bass - this was a bit of a disappointment because it was well cooked but there was no real flavor to the dish


Haggis- I hate Haggis and the idea of Haggis but this was delicious. It was spicy and meaty but not gamey

Crab Cake - Flavorful but mostly potato

The Old Kiln Cafe - Ardbeg Distillery - Port Ellen, PA42 7EA, Scotland 

I am a big fan of Ardbeg after visiting the Distillery. Not only does the Cafe serve good and honest food but the staff was lovely (in fact our tour guide turned into our waitress after 12 o'clock). 

The day we visited it was cold and rainy so I was delighted when I found lots of comfort food on the menu. I ordered the Mussels in a white wine sauce and the Smoked Ham, Mozzarella and Red Onion Baguette (for dipping, of course!). This meal was everything I needed it to be and with such simple ingredients it did not disappoint.

Port Askaig Hotel - Port Askaig, Isle of Islay, PA46 7RD, Scotland



On our way back to Wales, we had some time to kill so we decided to break bread at the only Restaurant near the Ferry Terminal. The ambience was stale, the Christmas lights July a little corny but my meal was out of the ball park. I ordered the Sea Bass and it was quite easily the best meal I ate in Scotland. The portion of fish was generous and the price affordable. The skin was pan seared and crispy but the flesh was buttery (not to be confused with greasy). The beans were very fresh and sweet and the potatoes were cooked perfectly. In fact, the whole meal was perfect.

Scotland, I love you.

Pub Crawl: Liverpool

I <3 Liverpool

This summer I had a chance to spend the night in Liverpool and I had such a good time that I can’t wait to go back.  Despite all the stereotypes and labels of Liverpudlians-- I found everyone very welcoming, sincere and fun to watch. The most fun to watch, of course, were all the girls walking around with their hair curlers in. At first, I thought I was seeing the start of some sort of fish wife flash mob, but no- there were loads of them all minding their own business thinking they they looked the shit.

We arrived in the afternoon and decided we would go on a pub crawl.  First stop:

Colins Bridewell (no website) - Argyle Street  Liverpool, Merseyside L1 5BL

Police Station turned into restaurant and pub. Low key place to get a pint and more importantly they stock one
of my favorite guilty pleasures-- Desperados Beer.

The Cavern  - Century Buildings, 31 North John Street, Liverpool L2 6RG

Though I didn't go to the real club (just like the fake Cheers Bar in the Haymarket)--I still had a great time. No cover charge, awesome live bands and people just dancing. It could have been 2 o'clock in the afternoon or 2 o'clock in the morning--people were there to have a good time, enjoy the music and dance. 

Dijango Riff - 24 Wood St, Liverpool,  L1 4AQ

Bar in the cellar - beware of the Swedish Cider.

Mei mei restaurant (no website) - 9-13 Berry Street  Liverpool, Merseyside L1 9DF, United Kingdom

A sight for a sore stomach! Located in Chinatown (the oldest Chinatown in the world outside of China, but there they just say towns).  Best Chinese meal-out that I've had this year. We ordered Morning Glory/Water Spinach/On Choy in a Malaysian sauce (shrimp paste with chili). Roasted Duck and Sea Salt, Pepper Ribs and some rice.  Everything was delicious and filled the void in my life that Anglo food alone can never completely fill. 

The Pilgrim (no website) - 34 Pilgrim Street  Liverpool, Merseyside L1 9HB

Student bar but that's not a bad thing ($!). Hear they have a great English Breakfast but didn't have a chance to try it out.

Fly in Loaf - 13 Hardman Street  Liverpool, Merseyside L1 9AS
Bakery turned into a pub. Serves Schneider Weisse at very affordable prices.

The Philharmonic - 36 Hope Street  Liverpool, Merseyside L1 9BX

The coolest bar we visited. It was ornate but not stuffy. It was classy but I didn't feel uncomfortable. Very welcoming and an experience.

The Walkabout - Concert Square, 26 Fleet St, Liverpool, L1 4AN  

Great for a laugh and watching people dancing their hearts out. Everyone was engaged: (the people you would noramlly have to drag to the dance floor, ugly people, pretty people, old people, young people, etc.) and having a great time.

The Boot Room - Anfield Road, Merseyside, Liverpool L4 0TH

The gastropub next to the Liverpool FC Museum. Nice spot for a drink and a bite after a trip to Anfield. Reminds me of Fenway but without all the backward baseball caps.

2 Weeks of meals in Wales, Chester and Liverpool

Walls of Conwy Castle

Wild Strawberries growing between the
sidewalk pavement

This past June, Adam and I were based in Wales for 2 weeks visiting family. We ate out almost every night and it was not cheap, let me get that out of the way, but it was necessary because the village where we were staying had limited access to fresh meat and produce. 

In my stay, I found the Welsh palette to be very simple - predominantly using just basic flavors like salt, pepper, mint, vinegar and sugar in their meals. I wonder why the restaurants, pubs, and people in general do not take full advantage of all the wild herbs and flowers growing everywhere. In Wales there is literally wild strawberries growing between the cracks in the pavement and garlic, rosemary and camomile growing on the sides of houses. I think this is a great opportunity missed in a culinary, sustainable, and economical sense. 

So, where do the locals go when they want a break from beans on toast and egg and chips?



French Onion Soup



The Cliffs  

Tan Rallt Holiday Home Park

Rhyd Y Foel

Abergele

North Wales

LL22 8EE

tel: 01492 511633

Nice views and a pleasant menu. Older people friendly.

Fish with potatoes and peas



Habit Tea Rooms

Cheetham

12 Mostyn Street

Llandudno

Conwy 

LL30 2PS

 

Good spot for people watching or just talking a break from shopping. Generous portions and friendly waitstaff.

Bangers & Mash

The Groes Inn

Tyn y Groes
Conwy
North Wales

LL32 8TN

A bit expensive but at least here they serve Bangers & Mash with 3 Bangers and a side of vegetables. Also, this was my first opportunity to try out an Eton Mess (strawberries, whipped cream and meringue). This Eton mess was disgustingly good but I'm happy I tried it. 

Eton Mess





Moroccan Spiced Lamb

The Armoury

Victoria Quay

Victoria Avenue

Welsh Bridge

Shrewsbury

SY1 1HH

 

Ordered the Moroccan spiced lamb with apricot and date couscous salad, feta cheese and chick peas. It was disgusting. The Lamb few shaves of lamb served was dried out and salty, the sauce sticky and salad was really just feta and onions.



Paella

Oddfellows

20 Lower Bridge Street
Chester
CH1 1RS

Pretentious, expensive and not impressed. Ordered paella- though the fish was beautifully cooked, the rice was too salty, and clams and rice overcooked. All looks and no quality.



Mussels in a thick cream

 White Lion Inn (no information)

Friendly waitstaff but more importantly bizarre food. I ordered Mussels in a cream sauce and what I got looked like Mussels in whipped cream. The Mussels were nicely cooked and the cream was lightly salted. I don't know if I'd ever intentionally order this again but it was an experience. 

Brown Shrimp

Plas Hafod Hotel

Gwernymynydd

Mold
Flintshire

CH7 5JS

Nice gardens and more very British food. Ordered the Brown Shrimp salad with Rose Marie Sauce (Thousand Island Dressing, anyone?). Smaller and definitely browner than the Shrimp I am used to. Wonder what the shrimp would taste like on their own?

Main course was roasted pork with a sage stuffing and watercress salad. I've never had pork with the rind still attached. It didn't really add to the flavor nor keep the meat any more moist. Stuffing was dry but I'm thinking that's the British style stuffing.

Heaven Sent Fried Chicken v.s. Ma’ono

Last weekend, we drove down to Seattle to visit my cousin. It’s been over a year since I’ve been to the States, so when I’m there I want to seize every opportunity to enjoy the things I can’t find/afford/enjoy in Vancouver. And the very top item on my To Eat List: FRIED CHICKEN

Heaven Sent Chicken – 14330 Lake City Way Northeast  Seattle, WA 98125 (more than one location) (206) 363-1167

There is a back story to this place but it just sounds like drama. Something about the Black guy in the cow boy hat used to work for Ezell's and yadayadayada…drama.  And like I say to my friends: I’m not getting involved—I’m just here for the chicken. 

I ordered the 3 piece Spicy Dark Meat dinner with a side of mashed potatoes and corn and not only was it affordable as hell, it was the tastiest chicken I have ever eaten. The skin was crispy and perfectly seasoned. The meat was moist and tender.  The sides were delicious and the roll was lovely, but this fried chicken is good enough to be a stand-alone meal.

Ma’ono- 4437 California Ave SW Seattle, WA 98116

(206) 935.1075

Again, there’s drama in the back story but the most juicy part of Ma’ono is the $38 eight piece Fried Chicken Dinner. Though it is not so affordable- it’s good, but not great. Ma’ono chicken tastes like it’s been brined, has a nice thick crispy skin, but the flavor of the chicken relies heavily on the underwhelming dipping sauces provided. So, eh.

All things considered, I would say Ma’ono is the kind of place where you would take someone you want to impress: there’s a modern ambience, a bar, fancy sides and the waiters have asymmetric hair styles. Heaven Sent Chicken, on the other hand, is the kind of place where you want to go the other 364 days of the year. Heaven sent Fried Chicken all the way.  

Bistro Review: Sardine Can

While coming home last week, I noticed that 26 Powell Street had once again changed hands.  Maybe it's an unlucky spot but this space has seen many different hands in a short amount of time.  That's not to say that the former bistros were bad -- but you could tell every time that the operators were small time and that it was most likely a venture of love.

Yesterday, while I was out and about I decided to check out the space and look at the menu. Immediately I recognized that whoever took over the space was no Mom and Pop operator.  You could see that this space is run by professionals with enough money to pretend this was still a hole in the wall. Also, I noticed that it was a tapas bar. Most items on the menu were $10 (a bit more expensive and with less variety than La Bodega (1277 Howe Street)) but lot more interesting than Notturno (280 Carrall Street).

Gastown is not short of "tapas bars" a.k.a. "Let's serve average quality food in small portions and call it tapas, so people have to order 7 plates to get full."  With this in mind, I decided to try out Gastown's newest tapas bar the Sardine Can and see if this was the case.

"Prove me wrong, kids. Prove me wrong"

I met my friend last night and ordered: The Asparagus with Aioli, Sardines on Toast, The Clams and the Pepper stuffed with salted Cod.

Usually, I define each dish and explain the different flavors I liked but I don't feel that this needs to be the case here. The food in general was not offensive but not impressive either. None of the dishes carried any distinctive flavors or character (unless Spanish is synonymous with salt alone).  All in, I lack to see the value or unique dining experience of Sardine Can.


 

Bistro Review: Kita No Donburi

Yesterday I decided to get some take out from Kita No Donburi, at the bottom of Seymour Street. I was on my way back to the office and was looking for either something quick/cheap and cheerful or quick/value for money.

I noticed that Kita No Donburi opened a couple of months ago, was meaning to try it out but the only thing stopping me were all the bad reviews. Bad reviews and maybe also the plastic food on display (I'm like Colin Ferrall in the movie In Bruges--he has an unhealthy fascination with midgets; I have an unhealthy fascination with plastic food). Decided to try it out myself and I have to say that it's true the service is bad but it's honest. Also, the food portions are fair, the quality is lacking a bit and the prices average.

I ordered the Chicken Katsu Curry around the same time someone else ordered the same. She got her to go order within 2 minutes but I was still waiting 5 minutes when the hostess came over to me and showed me something in a bowl (not a to go container) and asked me if that's what I had ordered. It wasn't what I ordered and for the record, even if I was I would have said "no". I am not about to eat an upside down curry. The hostess then came back and asked me to what I ordered and if I had my receipt. I showed her my receipt, to which she said, "Oh, Chicken KATSU Curry!" and proceeded to yell my order, again to the open concept kitchen. Another staff member then told me I would have to wait two more minutes. The total wait time was around 15 minutes (even with all the hiccups), so I'll give them that Kita No Donburi is quick but not efficient in service.

When I got back to my office--I opened the box and it was a nice portion of chicken, rice and pickled vegetables.  The curry was a bit bland for my liking and the chicken was a little lost in the breading but I wasn't put off by the food.  All in all, I don't hate the place. Next time I'll try the Agedashi Tofu Don and see what happens.

That Conversation We've both been Avoiding

Hi, this is awkward. I know I haven't written in a while and then I kept on putting it off. Finally, I was just embarrassed to even bring myself to Blogger.  Today I'm recovering from my work out yesterday and I'm home alone, so I'll put in the effort and see what happens.

Since December, I went on a Gym kick (40 minutes of cardio and strength training 3-4 times a week) and have been committed ever since. And anyone who works an honest living and goes to the gym regularly knows: work + work out + shower = one tired and cranky girl.

Most times I  don't even want to think about cooking--let alone blogging about it. Often I'm so tired I don't even bother to eat with utensils. Rice, veggies, whatever--just get in my mouth and replenish me!

I'm still trying to find my balance between eat to live and live to eat but one thing's for sure: if you want to eat as much fried chicken as I do--working out regularly is a must.

I don't know how much weight I've lost/gained because I don't own a scale (and sometimes wish I didn't own a mirror) but I can definitely tell that I look a hell of a lot healthier.  And more importantly--I feel a lot better.

You know, a way to make a tired and cranky girl feel appreciated? A natural face mask. There are loads of recipes available on the internet but I discovered some real gems.

Egg Face Mask

A basic mask great for re-hydrating your skin after laps in the pool. The Egg white draws out the oils in your skin and the yolk moisturizes. 

Ingredients

* 1 Egg

Preparation

Wash and dry face. Separate the Egg white and yolk. First, with the Egg white spread it across you face and neck with your fingers, cotton pad, brush or spatula. Avoid Eye and mouth areas. Lie down and relax until the wash has hardened.  Wash Egg white off your face and pat your face dry.

Second, spread the yolk the same way you applied the whites (you may want to scramble the yolk a bit).  Lie down and relax until the mask hardens.  Wash yolk off with a wash cloth and warm water. End with a slash of cold water and pat your skin dry with a towel. To seal in the moisture, add your face cream/moisturizer.  

Poached Pears and incidentally Pear Mulled Wine Recipe

Ingredients

1 bottle of Red Wine (or enough to cover Pears)

1 sliced Lemon

2 sticks of Cinnamon

Sugar to Taste 

Bag full of Pears (any kind peeled, stems left intact and at any level of tenderness)

Preparation

In a large Pot bring ingredients Wine to Sugar to a rolling boil.

Add Pears and let boil for 10 minutes and then turn heat down to a gentle boil. Pears are done when they are fork tender.  With a slotted spoon transfer Pears to a plate to cool. Serve at room temperature with a side of Vanilla ice cream (if you're feeling like a fatty). Reserve wine and drink with good company.

Smoked Sausage, Shredded Cabbage and White Beans in a Tomato Broth

Adam had his operation this morning and it looks like soup's up until he gets his strength back.  He's weak and vulnerable - so tonight I made him a comforting Smoked Sausage, Shredded Cabbage and White Bean soup.  This soup is easy on the stomach, filling, and the Smoked Sausage makes it so good--no one would suspect that this was my "I'm sorry you needed to have surgery and I understand that you need to build your strength, so I made you this Recovery Meal."

Ingredients

* 4 sliced Mennonite Smoked Farmer's Sausage or your favorite Smoked Sausage

* 1 can of White beans- drained and rinsed

* 1-2 cups sliced Cabbage

* 1 can of Plum/Diced/Pressed Tomatoes or a container or your favorite Tomato soup

* 1-2 cups Chicken Broth 

* Favorite Spices to taste

* Fresh Parsley

Preparation

Add Sausage to Wok on medium-high heat (no oil necessary). Cook for until Sausages turn slightly golden. Add Beans. Add Tomatoes (if using whole tomatoes--make sure you crush the tomatoes in the pot). Let cook for a minute. Add Broth, Cabbage and desired Spices. You should taste as you cook. Cover with lid and simmer until cabbage is soft.  Garnish with fresh Parsley.

Feeling Crabby

There's nothing to boiling Crab--you just put a pot of water to boil and you slide in the Crab. The thing is not until last weekend--I've never boiled a Crab before. Stir-fry? Ok. Steam? Ok. Boil? Not so much, and after last weekend I think I'll stick with the first two methods.  What's the problem? Um, lets start with how about the Crabs kick the pot while they are boiling to death. It's a little weird--for a first time killers (moths don't count).  Second, boiling boils out the natural sweetness of the Crab meat. Third--you need a big-ass pot to boil more than two Dungeness Crabs at a time. Fourth, you need Seinfield's Man-Hands to break a nice 2 lbs crab in half.

I much rather prefer having my Fish Monger to chop my Crabs and cooking within the hour, thank you. Want to try out my Steamed Crab recipe? It brings out the sweetness of the Crab with sesame oil, ginger and scallions. Check it out:

Ginger and Scallion Crab Recipe

Mussels Night

Last weekend was cold, rainy and uninspiring. What a better reason to get together with your closest friends to gather around the table for Mussels and a drink or two (or eight). Costco has the best deal for Mussels--they are sold in 6 pound packs for $11 +/- and they are already de-bearded. All you need to do is give the Mussels a scrub, discard open shells and away we go:

Mussels in a Chipotle Tomato Broth  

Ingredients

* Handful of Chopped Bacon, Chorizo and Onions
* 1 Can of crushed Tomatoes
* 2 lbs of Mussels 

* Chipotle to taste

* Salt and Pepper to taste

* Pot with tight fitting lid

Preparation

In a large pot add Bacon and Chorizo on medium-high heat. When the Bacon and Chorizo has rendered some fat add Onions. When Onions soften add Tomatoes. Bring to a simmer.  Add a dash of Chipotle, Salt and Pepper. Taste and add more to broth as desired. Add Mussels. Close lid. After 3-5 minutes stir pot. Cook until the majority of shells have opened. Discard closed shells and serve immediately with crusty bread or fries.

Mussels with White Wine and Dill

Ingredients

* Handful of Chopped Bacon and Onions 

* 1 cup of White Wine (any will do--just make sure it's good enough to drink)

* 2 lbs of Mussels 

* Dill to taste

* Salt and Pepper to taste

* Pot with tight fitting lid

Preparation

In a large pot add Bacon on medium-high heat. When the Bacon has rendered some fat add Onions. When Onions soften add Mussels and Wine. Bring to a simmer.  Add a dash of Dill, Salt and Pepper. Close lid. After 3-5 minutes stir pot. Taste and add more spices to broth as desired. Cook until the majority of shells have opened. Discard closed shells and serve immediately with crusty bread or fries.

Mussels with Pernod and Bacon

Ingredients

* Handful of Chopped Bacon and Onions 

* 2 lbs of Mussels 

* 1 cup of Pernod (A Fennel like liquor)

* Salt and Pepper to taste

* Pot with tight fitting lid

Preparation

In a large pot add Bacon on medium-high heat. When the Bacon has rendered some fat add Onions. When Onions soften add Mussels and Pernod. Bring to a simmer.  Add a dash Salt and Pepper. Close lid. Taste and add more to broth as desired. After 3-5 minutes stir pot. Cook until the majority of shells have opened. Discard closed shells and serve immediately with crusty bread or fries.