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Friday, December 31, 2010

Raul’s 2010 Year In Review: Food

January 2010.
January introduced me to Glowbal Grill and I fell in love with their linguini with giant prawns. Enough said.
I also tried a few new restaurants on Main Street, including Grub and re-tried Latitude (which has now become one of my favorites), with my good friend Nathan Tippe.

February 2010
February was another blur – with the Vancouver 2010 Olympics coverage, I rarely had any time to do anything else other than work in my consulting projects, prepare classes and teach and run around town covering events and visiting Olympic Houses. Insane. I did visit Timbre, Hakone Sushi and others, but for the most part, it’s hard for me to remember. But there’s one restaurant that stayed with me: The Well (on Main Street near 14th). I’ve been there for brunch several times, including this summer with my Mom. And they know how to do brunch, for sure.

March 2010
My highlight, other than Parksville Uncorked in Parksville that was amazing pairing of food and wine, was Bandidas, surprisingly, a little Mexican-themed vegan/vegetarian restaurant on Commercial Drive. Go figure. Oh, right! How could I forget the Tomahawk in North Vancouver? Artery-clogging goodness for brunch.

April 2010
Visited two of my favorite Glowbal Group restaurants: Italian Kitchen and Coast. Both with my best friend from Mexico, both incredibly important evenings for me, because we (CB and I) spent a lot of time talking about the important things that we share, amongst those, a wonderful friendship. I am so grateful to have him in my life, and having shared two great restaurants with him was incredibly relevant to me. Plus the salmon at Coast is to-die-for.
Other restaurants I loved: Hime Sushi (Mount Pleasant), Sitar (Gastown), Momo Sushi (Gastown). And of course, one of my best experiences (shared with Jason Sanders, who has since become a good friend of mine), dinner at r.t.l. yaletown (Regional Tasting Lounge).

May 2010
Kerkis Taverna in Kitsilano (on 4th Avenue) reminded me why I love Greek food.

June 2010
Wow, the more time I put into creating my year in review posts, the more I realize I don’t have time for it (I have to work on writing my book instead of these posts). So, quickly – Rogue Wetbar was good, and more importantly because I got to say goodbye to my good friend Karen Parker, who moved to Edmonton.
I also loved Les Faux Burgeoises (finally made it there for dinner with JT). Comfort food with Acme Cafe and Phnom Pen.

July 2010
I returned to Q4 Restaurant (formerly Quattro on Fourth) in Kitsilano, which was one of my absolute favorite. I adore their pastas. And you know what I like the most? That they treated me and my Mom like absolute royalty. And anybody who treats my mother extremely well is alright by me.
I took Mom and JT to Trattoria Italian Kitchen in Kitsilano (one of the restaurants of the Glowbal Group). Glowbal partnered this year with me to give away packages for Father’s Day and I am indebted to them. While I have eaten at and adored each and every other of their restaurants (in particular Glowbal Grill, Coast, Italian Kitchen and Society, although Sanafir is also a favorite), I wasn’t totally taken with Trattoria. But that’s ok. It’s out of my way so I’ll stick to my trusty Italian Kitchen downtown. Very good Italian food at Trattoria, nonetheless.
Absolutely delightful: Conviction Kitchen Delilah’s. Particularly because I got to enjoy it with my Mom, Minna and Jay.
And of course, Arms Reach Bistro in Deep Cove (North Vancouver) is and remains one of my absolute favorite restaurants.
Other honorable mentions include also my partner for Father’s Day: Refuel Bar and Restaurant in Kitsilano. I *loved it*. More importantly, because I went there with my friends Lisa and Greg to welcome Jenny and Thad to Vancouver (they were visiting from Chicago).

August 2010
Highlights in dining out in August 2010 include The Academic in the Broadway and Granville area.

September 2010
The most amazing restaurant this month and probably this year was Milestones Crossroads on West 8th and Cambie. Milestones Crossroads partnered with me for my birthday, which was hosted by my good friend Minna. The service was absolutely stellar, and my birthday trended on Twitter in Canada. Go me.
For my birthday, JT took me to one of the great restaurants I had never been to, Le Gavroche. And it was spectacular. More important than the food was the company, and I adore JT to the bottom of my heart, but the food was just fantastic.

October and November 2010
In October and November I shuttled so much between Victoria and Vancouver that it feels like I was never actually anywhere for long enough. In Vancouver, I visited Sanafir again, as well as Piato Estiatorio in Kitsilano. New favorites in Victoria include Brasserie L’Ecole and Pizzeria Prima Strada. Especially that last one. But I never forget Rosie’s Diner, particularly because JT and I celebrated his birthday there.

December 2010
December is a month of eating, and I’ve had fabulous dinners all around, including The Helm in downtown Vancouver.

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Thursday, December 30, 2010

The Official Guide To Pizza & Food Delivery

Product Description

This book introduces you to the art of pizza and food delivery. It sets you up for success by teaching you the basics of preparation, appearance, productivity, customer service and security regarding the necessary steps required to deal with potential problems that you might encounter while delivering pizza.
(When robbery occurs / Filling your tank with gas / Carring your car spare keys / Using proper working car lights / Always be vigilant / Mounting car top sign / Making money drops / Calling back customers for late night deliveries / Keeping track of your deliveries / etc.)
Customer Review
Having been in the author's shoes, he hits the nail head on. A perfect, black and white, common sense approach to a sometimes complicated and confusing occupation. Trust me, it is an occupation and can be very lucrative if done well. As stated, this is a great starting point. Use this to shape your current attitude towards the pizza delivery business as well as influence others on how to succeed. Every idea is well thought out and put to ink. This guide will be a mandatory read for my drivers, and will be offset with my own localized education. Drivers will be much more prepared in a shorter amount of time to "hit the road". This book focuses not only on individual attitude while on delivery, but also team effort back at the shop...and it is a team effort. Everyone does well when they work together. Highly recommended reading for drivers, managers and owners (who have not pounded the pavement). By Kelly L. Baze "Deal Browser

Wednesday, December 29, 2010

The Fresh Diet: Food Delivery Program Bringing Weight Loss to You

As diets and weight-loss programs go,The Fresh Diet certainly looks like a winner, albeit an expensive one. Established in 2005 by a Le Cordon Bleu trained chef, The Fresh Diet is a food delivery service that provides gourmet food in tasty calorie-controlled portions.
Based on the tenets of the Zone Diet, Fresh Diet provides 3 freshly prepared meals and 2 snacks daily that equate to 40% carbohydrates, 30% proteins and 30% fats and range in daily calorie count from 1200-1800 calories. The food is not frozen, not freeze-dried or powdered. Fresh Diets uses high quality ingredients and offer special menus for both diabetic and vegetarian clients. Cost can range from $35 and up per day, with the cheapest option based on monthly subscriptions and Fresh Diet is only available in select markets at this time (South East & West Florida, Chicago, Indianapolis, NY Tri-State area, Southern & Northern California, San Francisco, Boston, Washington DC, Baltimore, Virginia, Philadelphia, Houston, and Toronto, Canada.
Fresh Diets allows offers two programs:
  • Premium Choice provides 3 meals + 2 snacks daily, 4 or more choices per meal and unlimited dislikes
  • Chef’s Choice provides 3 meals + 2 snacks daily and up to 8 dislikes
The sample menus are mouthwatering. For breakfast, Hawaiian macadamia nut whole wheat waffles with fresh strawberries and bananas; lunch is a corned beef deli wrap; for dinner you can start with tri-color heirloom tomato salad topped with mozzarella balls, followed by grilled asparagus topped with parma ham-wrapped chicken breast. And for a snack there is granola with yogurt and berries. Certainly sounds filling enough as well as tasty. 
Food delivery services are not new. Nutrisystem has over 170 food items, but only their Nu-Kitchen out of NYC can compare to the quality of the Fresh Diet. Jenny Craig offers 17 breakfast choices, 21 lunch choices, 28 dinner choices, and 25 desserts and snacks., but meals arrive frozen, not fresh. eDiets offers a Healthy Living Program where the food is delivered fresh or frozen. Medifast is primarily freeze-dried, more like camping food that a 3-star meal. Diet to Go does offer freshly prepared diet meals, along with all the little extras like fruit, juices, side items and condiments. BistroMD is similar, taking freshly prepared meals and quick freezing them for FedEx delivery to your home.

Monday, December 27, 2010

Best-ever party platters

Best-ever party platters

When the e-mail about the office potluck arrives or out-of-town relatives inspire an impromptu get-together -- or anytime you're in a rush to entertain during the holidays -- don't fall victim to buying the often expensive prearranged platters of meats, cheeses or crudités. Instead we inspire fledgling and experienced cooks alike to create their own unique platters with the help of quick tricks, simple serving suggestions and bonus recipes.

Friday, December 24, 2010


Christmas is in the air!

Wishing you all the joy, hope and wonder of the season.
Warmest thoughts and best wishes for a wonderful holiday and a very Happy New Year.

- 5Delivery -

Thursday, December 23, 2010

5Delivery Christmas

So~ what are you guys up to for Christmas Eve? 5Delivery is staying at the office and waiting for you guys calls on Christmas Eve! HOHOHO~ Call us anytime. 604-968-3333 (It's called Santa Claus, isn't it?hahaha)
Although we're gonna be here at the office, it should be a fun Christmas for us!
Cuz I've already made huge cookies for 5Delivery staffs. I made cinnamon cookies and coconut cookies. I also might make a cake...:D I hope that everybody's gonna love it.
Merry christmas to everyone!!! :)

자~ 크리스마스 이브 때 뭐하실거예요? 5딜리버리는요 사무실에서 여러분들 전화를 기다리고 있을 거예요! HOHOHO~ 아무 때나 전화주세요. 604-968-3333입니다. (이런 거 산타클로스라고 불르는 거 맞죠? ㅎㅎㅎ)
비록 크리스마스이브에 오피스에 있겠지만, 이번 크리스마스는 아주 즐거운 크리스마스가 될 거예요. 왜냐면 제가 엄청큰 쿠키를 우리 직원들 줄라고 만들었거든요! 시나몬 쿠키랑 코코넛 쿠키요. 그리고 케이크도.. ^-^* 모두모두 좋아해줬음 좋겠어요.
여러분 메리크리스마스요!!

Wednesday, December 22, 2010

Christmas Party Food

Christmas party without mouth-watering food items doesn't sound like a good idea. Along with the ambience, music and decorations, food also matters a lot in making your Christmas party a perfect one. Christmas party food includes everything, right from drinks to appetizers to the main course to the dessert. However, you need to make sure that the food and drinks you are planning to serve are as per the taste of the guests. In case you are looking for some Christmas party food ideas, you can check out the ones mentioned below.
The first thing you will serve your guests on arrival would obviously be something to drink, which will be accompanied with snacks. You can serve coffee, tea, soft drinks, or lemonade and even alcoholic drinks like wine, champagne, beer, scotch, etc. If you are also having kids at the party, make sure to keep some soft drinks at hand.
After the guests have played all the games and even danced a little, the time comes for serving soup and appetizers. Keep atleast two varieties of soup and three types of appetizers. You can serve Shrimps, Oysters, Chicken Drumsticks, Cheese Puffs, Stuffed Mushrooms, etc.
Now comes the time for the main course, which should include both non-vegetarian as well as vegetarian dishes. Some of the popular dishes are Lamb and Potato Skillet, Baked Beans, Cold Sandwiches, Grilled Chicken Caesar Salad, etc.
If you want, you can also serve wine or champagne along with the main course.
By this time, the stomach is almost full and the only space that is left is reserved for the dessert. There should be atleast two types of desserts. You can serve Trifle Pudding, Chocolate Mousse, Apple Pie, Cinnamon Truffles, etc.
The last course to be served is the quintessential coffee. Nothing like a cup of espresso coffee to complete the dinner.

Read more~

Friday, December 17, 2010

Date food: trick her into thinking you're a gourmet cook with this quick and easy meal

The PHOSPHORUS in Parmesan cheese helps fire up the engines within your body's cells, giving you the energy you need to last all night.
  1/2 cup instant polenta /  2 cups water / 1/3 cup grated Parmesan / tbsp butter / FOR THE FILLETS
1 1/2 tbsp butter / 2 (6 oz) filets mignons, about 1 inch thick / 1 medium shallot, finely diced  cup dry red wine
      Salt and pepper to taste

To make:
[1] Combine polenta with water. Bring to a boil, stirring constantly.
[2] As mixture thickens, add Parmesan and butter. Stir until polenta is fully cooked and thickened, about 4 minutes.
[3] In a nonstick skillet over medium-high heat, melt 1 tbsp butter; when it starts to bubble, add fillets.
[4] Cook, turning once, until browned on both sides and done to your liking (about 12 minutes for
medium). Remove fillets from pan but leave pan on stove.
[5] Add remaining 1/2, tbsp butter and shallots; cook until softened, 1-2 minutes.
[6] Add Beef, like this filet mignon, is a great source of CLA--CONJUGATED LINOLEIC ACID--a type of good fat that has been shown in studies to help increase muscle mass and decrease levels of body fat.
Stick with butter when cooking rather than margarine, which has three times the number of evil TRANS FATS.
Dry red wines supply the body with FLAVONOIDS, beneficial plant compounds that keep the blood flowing to all the right places.
You'll look better in the buff with the POTASSIUM in asparagus. It prevents puffiness by helping counteract the water retention salt can cause.
Polenta is packed with carbs, but they're the good kind--capable of boosting levels of a natural feel-good compound called SEROTONIN in both your brain and hers.
wine; cook sauce until 2-3 tbsp of liquid is left (no more than 5 minutes).
[7] To serve, put a small mound of polenta in center of plate; top with fillet. Spoon sauce over all.
[8] Serve immediately with roasted or steamed asparagus.
Nutrition Facts
Serves: 2
Amount per Serving
Calories    572 / Protein    46 g / Carbs      40 g / Fat      23 g / Fiber       6 g

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Monday, December 13, 2010

[SBS스페셜] ④ 밴쿠버까지 파고든 '철가방 문화'

5딜리버리 티비 나왔어요!! ^-^* 아래 링크 클릭하면 동영상 보실 수 있습니다.

정신없이 바쁜 샐러리맨들로 가득한 밴쿠버 다운타운.

근사한 점심을 포기한 채 일에만 열중하는 그들에게 구세주가 나타났다. 밴쿠버에서 철가방을 이용해 음식 배달 사업을 하는 신종민 씨다.

빛 보다 빠른 디지털시대에 철가방을 이용한 배달사업은 최상의 아이템이다.

신 씨는 "남들은 다 배달이 생겼으면 좋겠다는 말만 했지, 아무도 실천하지 않았다"며 "해보자는 마음으로 시작하게 됐다"고 말했다.

오늘날 신종민 씨처럼 배달 문화가 활성화되지 않는 세계 각국에선 철가방을 이용한 한국식 외식문화 정립에 앞장서는 이들이 많아지고 있다.

한국인의 '빨리빨리'정신과 발로 뛰는 부지런한 근성 그리고 보온성과 가벼움을 겸비한 과학적인 철가방.

한국식 '찾아가는 서비스'가 전 세계인의 마음을 사로잡을 날은 멀지 않았다.


Friday, December 10, 2010

Grilled Herb Shrimp

I hope that everyone has a wonderful weekend with this! :D
FYI 5Delivery can deliver fresh shrimp from a market to you if you need :)
여러분 모두 맛있는 음식과 즐거운 주말 만드시길 바랄께요! ^-^*

참고로 5딜리버리가 신선한 새우를 마트에서 고객님한테 배달해드릴 수 있다는 거!

Grilled Herb Shrimp (from Ina Garten via FoodNetwork.com)
2 pounds large shrimp (16 to 20 per pound), peeled
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1 lemon, juiced

Place the shrimp in a resealable plastic bag. Add all of the other ingredients to a bowl and stir to combine. Pour the marinade into the bag with the shrimp and allow to marinate for at least 1 hour or for up to 2 days in the refrigerator.
Skewer the shrimp. If you are using wooden skewers you may want to soak them in water for 30 minutes beforehand (there's an interesting discussion here about whether soaking is necessary). Light your grill and adjust the gas (or coals) for medium heat. Brush the grill grates with oil to prevent the shrimp from sticking. Grill the shrimp for about 1 1/2 minutes on each side, or until they are opaque and cooked through (if you're using smaller shrimp than the ones recommended in the recipe, they won't need quite as much time).

Thursday, December 9, 2010

What's on your weekend menu?

How are you doing guys? It's Thursday and as you know tmr is Friday!!Awesome hahahahaha
In my case, I usually decide what I'm gonna cook over the weekend on Thursday(today). Weekends are my favorite time(there's no doubt), and food is very important part of spending time for me.
What's on your weekend menu? I'd like to try sushi rolls for this weekend! Wish me luck! :D

Wednesday, December 8, 2010

Lunch Box Special Recipe

- 4 ServingsPrep/Total Time: 10 min.Ingredients

1/2 cup peanut butter
1/4 cup orange juice
1/2 cup finely chopped apples
1/2 cup finely chopped dates, optional
1/2 cup chopped walnuts, optional
8 slices bread
- Directions
In a small bowl, combine peanut butter and orange juice until blended. Add the apples and dates or walnuts if desired. Spread on four slices of bread; top with remaining bread. Yield: 4 servings.
- Nutrition Facts: 1 serving (1 each) equals 401 calories, 18 g fat (4 g saturated fat), 1 mg cholesterol, 419 mg sodium, 51 g carbohydrate, 5 g fiber, 13 g protein.

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Tuesday, December 7, 2010

Healthy Eating Tips: Best Indian Meal Options

This week I’m addressing what the best options are when you are eating out at an Indian restaurant.
We did a bit of Indian on Saturday night and it was fantastic. If you’re ever near North Strathfield and want some good Indian check out Dawat.
So I’m going to give you a run through of what’s good to eat and not count as one of your cheat meals.
Indian is a pretty good dining out choice for the most part because a lot of the meals are already gluten free because they are just spices and meat or vego if you go that option.
Not much extra stuff is added.
So despite popular belief by all the garbage nutritionists out there I believe Indian is one of your smarter dining out options.
We had an onion type of dish that was coated in chick pea flour that was delicious. It’s not on their online menu so from that choice I’d go for the Chicken Tikka (Juicy boneless fillets of chicken marinated in spices & yoghurt, roasted in tandoori oven) – it can’t get much cleaner than that!
We also were served some papadums which are gluten free so are definitely not the worst thing you can eat at a restaurant. And it’s 10 times better than bread as a starter.
Main Meal
Plenty of options here as they base their meals on real spices and not rubbish stuff.
We went for the Chicken Korma (A lightly spiced chicken dish cooked in a rich sauce of cashew nuts & green cardamom) which was amazing. Nice taste.
We also got a Prawn Vindaloo (Prawns cooked in a vindaloo curry with a spiced-up flavour of tomato, ginger, cumin & peppercorn) – very hot but if you don’t mind it hot you’ll love it.
Now people are going to probably jump up and down and say any curry isn’t a good choice because it’s based around coconut milk and it’s fattening etc. etc.
Well, does a coconut come from a tree? Yes. Is it made with a hundred artificial flavours and numbers? No.
There’s your answer. Those numbers in your food are far worse than a bit of coconut milk.
We didn’t do dessert here but going by the menu if you wanted to stay pretty much clean I’d guess the Rice Pudding (Kheer -Rice pudding cooked in milk & flavoured with cardomoms, safron, pistachios & almonds).
Not the best thing on the menu but it’s probably a better bet than the ice cream.
I know that I’ll be back going for some Indian again. It was nice. Didn’t leave me feeling bloated like a meal with heaps of wheat does and it wasn’t expensive at all.
Stay tuned for another healthy eating tips choice next week to help with your weight loss success. And be sure to let me know in the comments section below if you want to see a cuisine featured!

Read More~

Monday, December 6, 2010

10 Things You May Not Know About Korean Food

Did you know that L.A.-style galbi is famous in South Korea? If the answer is no, then bone up (what better term) on this and other little known facts about Korean cuisine with a 10-point guide that will make you sound like an expert.

1. L.A.-style galbi (grilled, marinated beef short ribs): In Korea, chefs use a vertical cut of beef that they slice by hand to preserve the texture. Here, the meat is cut horizontally with a slicer, not a knife, and usually has two or three small bones in the center. Korean Americans have adopted the local, cheaper cut, although it produces less tender galbi. It has even made its way to Korea, where LA galbi is regarded as a cool western innovation.

2. Anju: Anju is the Korean word for bar food, and it's lighter and healthier than nachos, fries, onion rings and their ilk. Korean bar noshers eat such things as chicken skewers with veggies, fried mung bean pancakes, egg-battered zucchini or fish, pork wrapped in fresh leaves with kimchi and other small bites that offer more sustenance than grease.

3. Makgeolli (maguli): High-powered cocktails may be popular, but Korea's makgeolli is the safer way to go, because its alcohol content is below 7 per cent. Made from fermented steamed rice, barley or wheat, makgeolli is creamy, with a touch of sweetness. You can buy it in Korean markets here.

4. Banchan (panchan): If you judge a restaurant by the number of these side dishes it serves, you're right. The amount is a status symbol in Korean culture. A king would have been served at least 100. Dinner with the boss requires no less than five, and with future in-laws, seven or more. So turn up your nose at places that offer only a paltry two or three side dishes.

5. Bibimbap: What is the most popular Korean dish? Among westerners, barbecued meats. Among Koreans, the hot rice mixture called bibimbap. From humble origins as a catch-all for leftover vegetables, it has become a top dish in its own right.

6. Geotjeori kimchi: You think that kimchi is really complicated and has to ferment for months before it's ready to eat? Not so. Geotjeori kimchi takes only 10 minutes. It's a dressing composed of kimchi seasonings that you toss with salad greens. See the recipe, from Chef Kiyong Jang of Yongsusan in Koreatown.

7. Kimchi refrigerators: Traditionally, kimchi ferments in stone pots outdoors. This may be the old way, but modern Korean homes now have kimchi refrigerators, which keep the spicy pickle at the ideal, steady low temperature to encourage fermentation. It certainly beats trekking out in the snow to get some for dinner.

8. Soju: Soju may be the national drink of Korea, but it didn't originate there. This distilled beverage, made from fermented rice and/or other grains, originated in China and traveled through Mongolia to Korea, where it has been popular for centuries.

9. Balance: Throw away your prescriptions and eat Korean food. Well, not really, but traditional Korean food is designed to produce a healthy balance in the body. For example, pork is regarded as "cold" even though it may be hot when you eat it. One way to achieve balance is to add chives, which are "hot." And it's customary to eat the cold noodle dish naengmyeon in winter. Have a cold? Drink hot ginger tea to dose yourself with hot energy. Or cool the heat of a fever by eating a poached Korean pear.

10. Vegetarianism: Koreans eat lots of meat, true or false. The answer is, not always. After the death of a parent, they don't eat meat for a period of time. Today, vegetarianism is on the rise. And what is really popular is temple food, mildly seasoned dishes that are drawn from Buddhist tradition, sourced locally and eaten in season--just like we're trying to do here.


Thursday, December 2, 2010

Fast and Easy Meal IdeasGetting healthy meals on the table in a hurry takes less time than you might think. It's all about being prepared.

•Plan your meals and do your shopping ahead of time.

•Stock up on basics such as vegetables and fruit, whole grain bread, whole grain pasta and brown rice, milk, yogurt, cheese, lean meat, fish, poultry, eggs, beans, lentils, nuts and seeds.
•Use frozen or canned products to help speed up preparation time. For example, canned or bottled tomato based pasta sauces, frozen or canned vegetables, frozen or canned fruit, bagged salad greens, canned tuna or salmon, canned beans or lentils.
•Prepare foods in advance. Cook double the rice and freeze leftovers for another meal. Cook twice the chicken or ground beef you need and keep extras to make chicken salad, enchiladas, chili or spaghetti sauce the next day.
•Cook up a big batch of soups, stews, casseroles, pasta dishes, cooked ground beef and pizza dough to keep in the freezer.

Read more~

Wednesday, December 1, 2010

Greeting December!

It is the first day of a new month, and the last month of 2010. Happy December! :)

살 '덜 찌는' 연말 건강 회식법

연말 회식의 시즌이다. 이런 연말 모임을 치르면서 많은 이들이 만성피로나 집중력 저하, 일명 '속병'과 같은 소화기 장애 등을 겪게 된다.

몸의 외형변화도 눈에 띄게 느낄 수 있다. 물론 한 두 번 회식으로 갑작스럽게 체중이 증가하거나 신체사이즈가 늘어나지는 않지만, 횟수가 많아지고 간격이 짧아지면 불과 12월 한 달 사이에도 3~4㎏ 이상은 쉽게 증가할 수 있다.
기왕 치러야 할 회식, 살 덜 찌고 건강하게 즐길 수 있는 방법에는 어떤 것들이 있을까?
▶무조건 참지 마라, 스트레스는 오히려 다이어트의 적
다이어트 중인 이들의 경우 연말 회식자리는 그야말로 스트레스의 연속이다. 음식섭취 자체를 참아야 하는 어려움도 있지만 회식에 제대로 동참하지 못해 생기는 조직 내 부조화 등의 우려도 만만치 않은 스트레스 요인이다. 전문가들은 회식에 너무 민감하게 반응해 스트레스를 받으면 오히려 정신건강을 해칠 뿐 아니라 체중관리에도 도움이 안 된다고 입을 모은다. 실제로 스트레스를 받으면 스트레스 호르몬의 일종인 코티솔이 과다 분비된다. 이 경우 지방의 생성과 축적량이 증가하는 결과를 초래할 수 있다.
▶안주, 꼭 챙겨먹어라
살이 찔 것을 염려해 회식 중 술만 마시는 경우도 있다. 음식 대신 술만 마신다는 이른바 '술다이어트'에 대한 내용도 인터넷에 떠돌고 있지만 위험천만한 행동이다.빈 속에 술을 마시면 평소보다 알코올이 빠르게 흡수돼 위와 간에 강한 자극을 준다. 회식자리에선 무조건 안주를 피하기 보다는 포만감이 들지 않을 정도로 안주를 섭취하는 게 건강을 위해 좋다.
▶개운한 해장의 유혹을 이겨라
흔히 과음한 다음날 얼큰한 해장국으로 해장을 하면서 땀을 빼면 술이 깬다고 느끼는 경우가 많다. 하지만 매운 짬뽕, 라면, 감자탕, 뼈해장국 등과 같은 해장음식의 경우 나트륨 함량도 높고 자극적이다. 숙취 해소는 커녕 오히려 위장장애나 체중증가의 원인이 될 수도 있다.
심리적인 해장 보다는 실질적으로 몸에 도움이 되는 콩나물국, 북어국 등과 같이 담백한 해장음식이 숙취해소와 다이어트에 도움이 된다. 또 우롱차나 녹차를 많이 마시는 것도 좋다. 우롱차나 녹차 모두 이뇨작용을 하기에 알코올 성분은 물론 노폐물도 배출시키고 신진대사를 좋게 해준다. 특히 구기자차는 콜레스테롤을 낮추고 간세포에 지방이 쌓이는 것을 억제한다.

기사 더보기~

Tuesday, November 30, 2010

20 healthy lunch ideas

Forget peanut butter and jelly—these healthy lunch ideas will brighten your workday, help you save cash and boost your health, too!

You need to eat lunch. But sometimes, the prospect of coming up with creative, healthy ideas for homemade lunches is far less appealing than taking the easy way out and grabbing something quick around the corner—often at the expense of your wallet and your waistline. Instead of struggling, try some of these healthy lunch ideas to refresh your meals. Many of them can be made for dinner and the leftovers saved for lunch. (Just be careful to hide them from your coworkers.)
Tangy Noodle Salad
This light and refreshing salad makes a great lunch. Double the recipe and serve it for dinner alongside barbecued chicken, as well.
Sushi Pockets
This quick and healthy lunch idea also makes an excellent appetizer or party canapé.
Guacamole, Egg & Arugula on Crackers
The simple combination of ingredients and diverse textures in this lunch offer a twist to the traditional sandwich.
Almond-Currant Couscous
Crunchy toasted almonds add flavour and nutrition to this simple couscous dish. Top with grilled chicken or tofu to make it more filling.

Read More~

Low Fat Lunch Ideas

By Fiona Haynes, About.com Guide

Rather like breakfast, lunch seems to be one of those meals we grab, eat as quickly as possible, and forget. Many of us eat lunch at our desks, in our cars, between classes or meetings, or in some cases, forgo it in favor of candy and snacks from the vending machine.
Even though time is limited, we should give a little more thought to lunch. What and how much we eat will determine how alert we are the rest of the afternoon, and set us up, for better or worse, for what we may choose to eat at dinner. Eat a lunch that's high in fat and carbs, and we'll likely feel bloated and sluggish.
Reforming Lunch
The best option is to make your own lunch. Who has the time, you might think? Well, think of it this way, while it would require an extra 10 minutes in the morning, or the night before, it will save you time later, as you won't have to spend part of your lunch time actually finding lunch. So, what to eat? In a nutshell, whole grain breads, lean meats, reduced fat cheeses, lots of vegetables/salad items for crunch, light mayo or mustard instead of full-fat mayo, broth-based soups, and fresh fruit.
•Soup and a sandwich can be a great combination, so long as you steer clear of cream-based soups, and sandwiches piled with mounds of meat, cheese, and mayo-filled chicken/tuna salads. Dig out your thermos and fill it with a low-sodium vegetable or chicken noodle soup to enjoy with a half sandwich filled with two or three slices of thinly cut, low-sodium deli meat, shredded veggies, light mayo or mustard.
•Wrap it Up! Replace bread with a whole-wheat or spinach wrap, add a little Dijonnaise, or tangy plain nonfat Greek yogurt, or perhaps a little salsa, and fill with shredded cooked chicken breast, spinach and chopped tomatoes. Another great substitute for mayonnaise is heart-healthy avocado, which you can mash and spread on a wrap, or some hummus.
•A thinner bagel with light cream cheese. Thin bagels and buns are available in the packaged bread aisle. Choose a whole grain variety, and enjoy with some light cream cheese. Add some sweet pepper slices or a little red onion for crunch, or a slice of turkey for added protein. If you prefer to sink your teeth into a thicker bagel, choose a mini bagel instead of a thin one.
•A lighter salad filling. If you love egg salad, tuna salad or chicken salad, replace full fat mayonnaise with low fat mayo. Plain nonfat yogurt is a nice tangy alternative, and works well with chicken and tuna. Add dried fruit, chopped or shredded vegetables into chicken and tuna salads, too.
•Pack your own salad. Fill a reusable container with salad greens (the darker the better), tomatoes, sliced peppers, chick peas, red onions, and cucumbers, and top with some chopped or shredded cooked chicken breast. Bring a small tub of low-fat or fat free salad dressing to add when you're ready to eat.
So these are just a few ideas for lighter lunches. You'll save money, time and your waistline.
Sounds like a win-win to me.

Read More~

Friday, November 26, 2010

Easy Dinner Recipes | 30 Minute Meals | Quick and Easy Recipes

What's for dinner? Whatever you choose, with these easy dinner recipes you can be sure it will be easy to make and taste great.

Some of my favorite dinner recipes are those that take just a few minutes to put in the pot, then just sit and cook while I do something else.
Others are 30 minute meals. 30 minutes from the time you start the recipe, dinner is ready!
Either way, I am sure many of these easy food recipes will become as familiar in your home as they are in mine.

Chicken and Turkey Recipes : Baked Garlic Chicken Recipe is easy to prepare then sits in the oven.
Baked Chicken Breasts, Italian Style
Delicious Chicken Broccoli Cheese Casserole Recipe
Another tasty Chicken and Broccoli Casserole
Creamed Turkey (one of our leftover turkey recipes)
Turkey Cutlets with Garlic Butter Sauce Sounds gourmet but definitely quick and easy.
Crockpot Chicken Cacciatore - Easy Italian!
Rosemary Roast Chicken Pieces with Vegetables
Chicken Enchilada Casserole
Chicken Stir Fry
Chicken Fingers
Cashew Chicken

Other Meat Recipes : Our Meat Loaf Recipes Easy comfort food. You'll find an easy basic meatloaf here, plus a meatloaf using healthy oats.
Easiest Ever Beef Stew Recipe Slow cooks and makes it's own gravy!
Chinese Broccoli Beef Recipe
Easy to make Chili Recipe
Cheddar Bacon Broccoli Quiche Very easy to make using pre-made pastry or bake without a crust for a lower calorie, low carb food.
Hamburger Soup - a One Pot Meal
Ground Beef Casserole with Noodles
Easy Marmalade Pork Chops
Ham Casserole with Sweet Potato Crust
Grilled Lamb Chops with Garlic and Herbs

Read More

Thursday, November 25, 2010

Healthy options sought at fast-food outlets

A new survey shows a growing number of Canadians are avoiding what they perceive as unhealthy foods at fast-food restaurants.
It also suggests the trend is being led by baby boomers, women and high-income earners.
The survey, by Toronto marketing research firm NPD Group suggests as many as 20 per cent of Canadians who frequent fast-food restaurants are looking for healthier food choices.
Garth Whyte, president and CEO of the Canadian Restaurant and Food Service Association, cites his own family situation as an example of what is fuelling the trend.
Whyte says he has a family of five — and one of his kids is a vegetarian.
He says a fast food restaurant should be able to accommodate all five members of his family, and if it doesn't have vegetarian options, then they avoid that restaurant.
The survey finds while some fast-food chains have had success with healthy food options, these chains remain few and far between.
The study suggests that to make up for the lack of healthier restaurant menu choices, many consumers substitute where they can — such as replacing french fries with salad and swapping pop for other drinks.
The results come from NPD's Foodservice Megatrends 2010 report. The results are based on a representative sample of 2,355 Canadians between the ages of 18 and 64. The survey's error margin was plus or minus 2.02 percentage points, 19 times out of 20.

Read More~

Wednesday, November 24, 2010

Chocolate Covered Snow Peaks


4 large egg whites at room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons superfine granulated sugar
1 teaspoon pure vanilla extract
1 1/2 cups dark chocolate chips


Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

From : http://www.foodnetwork.com/recipes/tyler-florence/chocolate-covered-snow-peaks-recipe2/index.html

Tuesday, November 23, 2010

20 superfoods for weight loss

Foods that can help burn calories and curb cravings
It’s time for a new slim-down mantra: Eat more to weigh less. No joke! The right foods help you drop pounds by revving your calorie burn and curbing cravings.
Top experts share their best picks. Add these eats to your plate today and you’ll be slimmer and healthier in no time!

Steak / Eggs / Kale (or spinach) / Oats / Lentils / Goji berries / Wild salmon / Apples / Buckwheat pasta / Blueberries / Almond butter / Pomegranates / Chiles / Yogurt / Quinoa / Sardines / Tarragon / Parmesan / Avocado / Olive oil

Read More~

Monday, November 22, 2010

Pizza Recipe : Recipes for Pizzas

How to make a pizza

Over the years I've enjoyed eating pizza and now my favorite pastime is making them. I've collected many pizza recipes and brought them together for this website.

The website comes in 4 parts: pizza dough, pizza sauce, pizza toppings and a part where I talk about other related topics such as pizza stones and the history of pizza.
Some of you might be wondering what the benefits of homemade pizzas are in these times when you can order pizza online.
These are the 3 main benefits of homemade pizza (in my opinion):
Making pizza is fun!
Home made pizzas are healthy, the ones from your local pizza delivery are not.
You can adapt any pizza recipe to your own taste.
OK, now lets get started. I recommend starting at the pizza dough section, then moving on to the pizza sauce section before finally taking a stroll into the pizza topping area.
What are you waiting for? It's time to roll up those sleeves and get stuck in!!

Friday, November 19, 2010


Now that I have hit my Weight Watchers goal weight, it has been hard for me to resist those ever so tempting foods like Philly Cheese Steaks. Recently we found a new Philly Cheese restaurant in our area that is AMAZING…well instead of going there all the time (and Pete would if I would let him) I decided to try a lower calorie version of this occasional treat. As usual, I was not disappointed with this Weight Watchers recipe. Below is the recipe that I used, it was taken from the Weight Watchers eTools site.

Philly Cheese Steaks

Servings: 4
Preparation Time: 12 min
Cooking Time: 21 min
Level of Difficulty: Easy

1 spray(s) olive oil cooking spray
1 medium onion(s), thinly sliced
1 pound(s) raw lean flank steak, cut into 8 thin slices
2 tsp Worcestershire sauce
1/4 tsp table salt
1/4 tsp black pepper
4 roll(s) reduced-calorie hot dog bun(s)
1/3 cup(s) low-fat shredded cheddar cheese

1. Preheat oven to 350°F.
2. Coat a large, nonstick skillet with olive oil cooking spray and set pan over medium-high heat. When pan is hot, add onion and sauté until tender and golden brown, about 10 minutes. Remove onion from pan; set aside.
3. Add steak to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper and cook until liquid is absorbed.
4. Divide steak evenly between rolls and top with onion and cheese. Wrap in foil, transfer to oven and bake until cheese melts, about 5 to 7 minutes.
Yields 1 sandwich per serving.
Sliced peppers…
Beef cooking…
Sandwiches before they were put in the oven…
Final product…
For an alternative to the greasy restaurant style sandwich this was pretty good. I’m not a big fan of Worcestershire sauce so I am not going to rank it as high as my husband will. And of course, the recipe asks for onion which neither of us likes, so I replaced them with peppers. I found a high fiber whole wheat sandwich roll that we used instead of the hot dog bun. Either way, a good recipe and I would recommend it.

Read more~

Thursday, November 18, 2010

Chili Cheese Fries


1 (32 ounce) package frozen seasoned french fries
2 tablespoons cornstarch
2 tablespoons water
2 cups low-fat milk
1 tablespoon margarine
8 slices American cheese, cut into pieces
1 (15 ounce) can chili without beans (such as Hormel®)

1.Prepare french fries as directed on the package.
2.Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
3.Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.

=> Is it hard to make? Looks easy though.. I do wanna try!!

Wednesday, November 17, 2010

Food prices fall heading into busy holiday season

A price war between Canada’s largest supermarket chains is good news for your holiday shopping list.

Both Metro Inc. and Loblaw Co. reported earnings Wednesday and executives told reporters on separate conference calls that competition is intense and discounts are steep across the board.
Grocers continued to see fresh food deflation last quarter and no price movements in other grocery items.

“Frankly, I expect it to stay like that for a period of time,” said Loblaw President and Deputy Chairman Allan Leighton.
Inflation is often called “a retailer’s best friend” and without it sales suffer.
“I think that there’s got to be a pretty big justification for price increases in a market in a condition that this market is in today.”
Making matters worse, unemployment is still high and consumer confidence is shaky.
“You cannot escape that consumer confidence is not in a good place,” Leighton said.
“Everybody is trying to be pretty aggressive to try and get some volume,” he said, adding flyer promotions are the most popular way to get shoppers through the door.
“We are still in a position where every week a new market low appears for something.”
Leighton said company chains including No Frills, T&T Supermarket and Superstore will stay competitive in order to retain market share while protecting the bottom line.
“We very much are in a balancing act,” he said.
“Although the economic and competitive environments remain challenging, we are confident that we can continue to grow in 2011,” echoed Metro chief executive Eric La Fleche.
Leighton did say food prices could begin to rise in the New Year when annual benchmarks are historically set.
Loblaw and Metro each posted higher quarterly profits though same-store sales fell at both retailers.
Loblaw, Canada’s biggest grocery chain, reported a 13% jump in earnings but said costs related to systems and infrastructure upgrades will pressure margins.

Tuesday, November 16, 2010

밴쿠버 맛집 간단 정리!

1. 랍슨 퍼블릭 마켓 Robson Puclic Market 1610 Robson st.

간단한 스낵류를 비롯하여 신선한 과일, 크루아상 등의 베이커리 등이 풍부하게 들어 있으며 가격 또한 저렴하다. 밤 늦게까지 문을 연다

2. 카페 드 메디시 Cafe De Medici 1025 Robson st. 604)669-9322
이탈리아 요리를 전문으로 하는 고급 음식점. 밴쿠버의 이탈리아 음식점 중 단연 으뜸이다. 요리가 뛰어난 만큼 가격도 만만치 않아서 디너가 보통 $30이다.

3. 헤미티지 Hermitige 115-1025 Robson st. 604)689-3237
벨기에인인 킹 레오폴드라는 주방장이 솜씨를 자랑하는 프랑스 요리 전문점이다.

4. 리틀 프랭크스 Little Frank's Restaurant 1487 Robson st. 604)687-7210
젊은이들에게 인기 있는 이탈리아 요리 전문점이다. 신선한 해산 요리 뿐만 아니라 다양한 종류의 파스타 메뉴가 있다.

출처 및 더 보기

Monday, November 15, 2010

Vancouver’s addictive new street eats

Vancouver’s new street food vendors are on a roll. The pilot project designed to rescue downtown denizens from the tyranny of the tube steak may have hit a few early roadblocks and been slow to launch. But there’s no stalling it now.

Fourteen of the 17 lottery winners (or their alternates) are up and running. Some have been so successful they’re already expanding.
Re-Up BBQ, purveyor of “addictive” pulled pork sandwiches, recently opened a second location (sublet from another lottery permit holder) at Granville and Broadway.
Actually, there are more than 14 new eats on the streets. One of the unexpected benefits of the program is that a handful of the 60 hot dog vendors already there have taken advantage of the new rules and converted their operations – or have rented their spots to others that are doing so.
Grant Woff, the city’s acting manager of street administration, says conversion applications are evaluated on a case-by-case basis to determine if the permit’s designated piece of sidewalk can accommodate a larger cart.
“It’s not something we anticipated right off the top, but we think it’s a real plus,” he said.
This happy street hound agrees. The fabulous fare at these four late arrivals was well worth waiting for.
Eli’s Serious Sausages
Sausages and knishes
Pacific and Drake, Tue. – Sun.; 11 a.m. to 7 p.m.
It may seem counterintuitive to sell wieners when everyone else is getting exotic. But this is no ordinary meat on a bun. These are D-Original sausages, made with passion and hand-selected pigs by Drew Dreissen, a fifth-generation German sausage maker and new darling of the artisanal food scene.
Try the currywurst ($6), garnished just like they do it in Berlin, with a sprinkling of curry powder and a squiggle of ketchup. It comes wrapped in a toasted caraway-seed bun that’s chewy enough to stand up to the meaty, coarsely ground and seriously juicy bratwurst.
Cartel Taco
Korean tacos
Burrard and Georgia: Mon. – Fri.; 11 a.m. to 3 p.m.
Cartel doesn’t win any points for originality. Korean-style tacos are already on the menu at Roaming Dragon, which borrowed the concept from Kogi, a celebrated Korean BBQ taco truck in Los Angeles.
Then again, one can never eat enough bulgogi – the sweet soy marinade in which Cartel braises its grass-fed rib eye and free-range pork butt. The thinly sliced meat is sizzled to order, piled wet and dripping into corn tortillas, then garnished with cilantro, onion and mild kimchi. If you need more spice – which you probably will – there are two types of bottled hot sauces on the counter.
Some may have expected something more daring from chef Joel Watanabe of Bao Bei, which enRoute magazine recently named the second-best new restaurant in Canada. Still, these are solid fusion tacos that are priced right at $3 each.
read more~

Friday, November 12, 2010

Microwave popcorn bags may contain harmful chemicals

Wrapping used to line popcorn and other junk food is leaving dangerous chemicals inside some foods, a new study says.
University of Toronto scientists have discovered chemical contamination in the blood of those who ingest foods wrapped in these papers.
Perfluorinated carboxylic acids or PFCAs are the breakdown products from chemicals used in the manufacture of certain products, such as non-stick pans, clothing and food packaging.
Theses PFCAs have been discovered in humans and have been worrying scientists for years.
Now it seems the major source of human PFCA exposure may be in the consumption of polyfluoroalkyl phosphate esters or PAPs, which are the chemicals found in junk food papers.
"Those chemicals called PAPs move into food, make it into humans upon ingestion and metabolically are transformed into the PFCAs," said Scott Mabury, the lead researcher and a professor in the Department of Chemistry at the University of Toronto.
The packages are lined with this chemical to act as a grease-proofing agent to keep water and fat from escaping.
"Any kind of paper-based food packaging that comes into contact with food may contain these materials," said Mabury.
"Usually it's the popcorn bags, the fast food wrappers, but frankly it's much more widespread than that," he added. "It's not just in the fast food industry."
The discovery is important because it could help scientists control human chemical exposure, now that they understand the source of this exposure.
In the past, some scientists have tried to blame chemical exposure on environmental contamination from past chemical use, rather than chemicals in production right now.
"What our results suggest is actually that a significant proportion of that (PFCA) is being made in the body from these food packaging chemicals," said Mabury.
It's not known exactly how dangerous these chemicals are to humans, but Mabury said the chemical personality is "highly reactive," which is concerning.
The study was published in Environmental Health Perspectives.

Read more~

Thursday, November 11, 2010

Quick meatless dinner : This Chinese-inspired dish uses tofu as a healthy base

By Julian Armstrong, Postmedia News November 8, 2010 Inspired by Chinese cuisine, this quick meatless dish comes from an appealing cookbook by Martha Rose Shulman, whose Recipes for Health are distributed on NYTimes.com.
Shulman has written more than two dozen book. Her new one, The Very Best of Recipes for Health ( Rodale, $40), covers every popular vegetable and plenty of ways of preparing tofu.
The book features mostly vegetarian or vegan dishes, and also includes an assortment of chicken and fish. Most of its 250 recipes include tips about advance preparation. You can prepare everything for this dish well ahead of time, and then cook at the last minute.
Stir-Fried Tofu and Peppers
Serves: 4 1/2 pound firm tofu 2 Tbsps. soy sauce
1 1/2 tsps. packed light brown sugar
2 Tbsps. vegetable, peanut or canola
2 tsps. hoisin sauce
1 tsp. Asian sesame oil
2 red bell peppers, cut in 1-inch squares
1 green bell pepper, in 1-inch squares
2 large cloves garlic, minced
1 Tbsp. fresh ginger, minced
1/4 to 1/2 tsp red pepper flakes
2 green onions, cut on the diagonal in 1-inch lengths (keep dark green parts separate)
Cooked rice or noodles

Read more~

Wednesday, November 10, 2010

A Cornucopia of food and wine

Wine, food, seminars, tastings, parties, workshops: Whistler's 14th annual Cornucopia does it all.
It runs Thursday through Sunday, with the flagship event, Crush! Gala Grand Tasting at the Whistler Conference Centre. That event is held over two nights with representations from 75 wineries.
Events include a Whistler Chef Challenge (free), a competition that will go through several "heats," with an ultimate winner. The Viking Stage series includes cooking demos such as chocolate-making, sushi making and molecular gastronomy. A wine and cheese tasting "keeps it local." Slow Food puts on an artisan market. ARTrageous combines artists, art lovers, costumes, live music and dancing.
Winemaker dinners include partnerships of See Ya Later Ranch and La Bocca restaurant; Mission Hill and Fairmont Chateau Whistler; chef Wayne Martin with Road 13 wines.
You can learn to pour rye cocktails like a pro; learn about Riedel wine glasses and there are plenty of wine tastings. They include New Zealand, South African, Australian, Washington, and B.C. wines.
Some events are sold out, such as a chef's trip to a farm, a chefs' table luncheon, holiday entertaining demo, and a chocolate and wine pairing.
"The emphasis on quality has led to record sellouts for events and the community feedback has been positive and supportive," says publicist Jess Smith.
For tickets or more information, go to www.whistlercornucopia.com.

Tuesday, November 9, 2010

Its always better with broth

Sip in hot & straight up or use it to cook risotto..its always better with homemade broth.
"Good broth will resurrect the dead," says a South American proverb.
Medicinal yes, but culinary too. Escoffier said, "Indeed, stock is everything in cooking. Without it, nothing can be done."
A remedy in traditional households and the magic ingredient in classic epicurean cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, soothes sore throats, nurtures the sick, calms the digestive lining, puts vigor in the step and sparkle in love life--so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for rich, delicious, soul-warming soups and unparalleled sauces.
Broths are incredibly nourishing when made properly. The delicate balance of wine or vineger (as acid) helps to leach nutrients from the tissue of animal and vegetable.  The broth will contain minerals from bone, cartilage, marrow and vegetables as electrolytes; a form that is easy to assimilate. Tis the season for this nourishing elixir.  The next time you roast a chicken, save the bones or why not even roast a chicken in order to make broth? 

Monday, November 8, 2010

So delicious, such a great value! MaDangCoul! 정말 맛있는 집! 마당골입니다!

Myself and my co-workers went to mess to MaDangCoul yesterday. (You can order MaDangCoul ‘s delicious food by phone. 604-968-3333)

You may know there’s no doubt about that we ordered various fantastic foods as we were 8.
(I'm salivating only thinking about MaDangCoul Bul Gal Bi!)
We've ordered about 12 different items. The one that I mentioned MaDangCoul Bul Gal Bi (Slice of beef rib eye marinated in Korean style B.B.Q sauce and grilled) was very tender and sweet!!… aww I can't wait to go again!
Normally I order food from 5Delivery, so I had no idea that here’s a lot of native Koreans come! I don’t have to tell you that one is a really good sign, huh?
- Bul Go Ki(Slice of beef rib eye marinated in Korean style B.B.Q sauce and griled)
- Bul Gal Bi(Slice of beef rib eye marinated in Korean style B.B.Q sauce and griled)
- MAE WUN SAM KYUB SAL(Slice of pork belly with hot spicy chill sauce grilled)
- Muk Muchim(White chestnut jelly and vegetable with soya sauce)
- SUNDUBU JJIGAE(Spicy soft tofu soup with vegetables and seafood or beef)
- TTEOK MANDUGUK(Slice rice cake with beef dumpling in beef broth soup)
- O JING UH TUIGIM(Squied tempura)
- DAK BOKEUM TANG(Korean style chicken with spicy potato stew)
- GAMJA TANG(Pork neck bone with potato and vegetables stew)
- TTEOK BOK KI(A broiled dish of sliced rice cake, vegetables with red papper sauce)
- SHABU SHABU(Beef and vegetables shabu shabu)
- GYERAN JJIM(Egg pudding steamed egg with vegetables)

어제는 마당골에서 회식이 있었습니다. (마당골 전체 메뉴를 전화 한 통으로 주문하실 수 있습니다! 604-968-3333)
아시겠지만, 저희가 8명이었으니까 끝내주는 음식들을 엄청나게 시켰을 거라는 덴 의심의 여지가 없겠죠? (마당골 불갈비만 생각해도 침이 잔뜩 고입니다.)
저희는 12가지의 음식을 주문했는데요, 그 중 제가 언급한 마당골 불갈비는 정말 부드럽고 달콤했습니다!! 완전 맛있어요!!! 아우!! 다시 갈 때까지 못 기다리겠네!
평상시 저희는 5딜리버리로 주문해 먹는데요, 그래서 이렇게까지 한국사람들이 많이 있을 줄 몰랐습니다! 이게 좋은 징조라는 건 말 안 해도 아시겠지요?
- 불고기, 불갈비, 매운삼겹살, 묵무침, 순두부찌개, 떡만두국, 오징어튀김, 닭볶음탕, 감자탕, 떡볶이, 샤브샤브, 계란찜

Study finds worst fast food meals for kids

Despite promises from fast-food chains to change the way they market their meals to children, kids now see more ads for fast food than ever, researchers say.

And once children are in a restaurant, unhealthy foods overshadow healthy ones on the menu. In most cases, unhealthy foods such as french fries automatically come as sides with a meal, rather than the more healthy options, such as apples, that are shown in commercials.
The researchers would like to see healthy foods and beverages become the default options for kids' meals, and would like fast-food advertising aimed at children to be regulated in ways that make a real impact, said study researcher Marlene Schwartz, the deputy director of the Rudd Center for Food Policy & Obesity at Yale University.
Such attention to fast-food content and advertising is important considering that every day, about one-third of American children are eating a fast-food meal, she said.
"It’s a huge source of meals for kids, and that’s why we feel they need to be really looked at more carefully."
Read more~

Friday, November 5, 2010

Salam Bombay(살라암붐베이) : This place is totally worth it. (정말 먹어 볼 만합니다!)

I've been searching for great Indian food in Downtown Vancouver for my friend who is South Indian and finally found it here.
Today I have had lunch with my Indian friend.
Salam Bombay’s food is the best value!
We ordered basmati rice, butter chicken, naan, and lamb methi by 5Delivery food delivery service as usual. :D
I love their Butter Chicken & naan. I also enjoy their lamb methi which is my friend’s favorite. I haven't eaten a lot of Indian food, so I don't really have anything to compare it with, but he said he’d most definitely recommend this place for Indian food!! FYI he’s a really picky eater. If he says this is good that means the food is excellent! This place is totally worth it. I can say 5 star food! :)

제 인도 친구 때문에 다운타운 벤쿠버에 있는 인도레스토랑을 찾고 있었는데 드디어 찾아냈어요.
오늘 점심은 제 인도친구랑 먹었는데요~
살라암붐베이 음식 정말 최곱니다!
바스마티 라이스랑, 버터치킨과 난, 램메티를 늘 그렇듯 5 딜리버리를 통해 시켜먹었는데요. :D
전 버터치킨과 난 같이 먹는 게 넘 좋더라구요. 물론 제 친구가 젤 좋아하는 램메티도 너무 맛있게 먹었습니다.
전 인도음식을 많이 먹어보진 못해서 비교할만한 입장은 못 됩니다만, 제 친구가 말하길 살라암붐베이 강추랬어요. 살짝 말씀드리자면 얘가 음식 고르는 게 까탈스러워서 만약 이 친구가 끝내준다고 말 한다면 그 음식은 아주 환상이라는 겁니다! 여기 정말 먹어볼만 해요. 별 다섯개 짜리 음식점이랄까요 :)

Salam Bombay(살라암붐베이) : Indian restaurant (인도음식점)

Thursday, November 4, 2010

Toyama (토야마) - Good and fresh sushi Lots of selection (양질의 신선한 초밥과 다양한 메뉴)

Hello there~ It’s 5Delivery. :)
Yesterday I ordered avocado roll, dynamite roll, yamtempura and okonomiyaki chicken from Toyama through our 5Delivery food delivery service. :D They were bright, fresh and absolutely delicious.
My favorite is avocado roll which loaded with slices of ripe avocado… great food! There’s no doubt. Soooo yummy! Yummy!
The yamtempura was good, okonomiyaki chicken was nice as well :)
The service is very good, and the prices are so cheap. The ingredients are fresh and presentation is outstanding.
Personally I am not a good judge between good and really good sushi, so all I can say is it was good value. Toyama does a great job!! :D
How does Toyama for dinner sound like?
You can order by phone~ 604-968-3333
Have a good day guys!

안녕하세요 여러분, 5딜리버리입니다. :)
어젠 제가 토야마의 아드보카드롤, 다이나마이트롤,얌덴뿌라,오코노미야키치킨을 저희 5딜리버리 푸드 딜리버리 시스템을 이용해 배달 받아 먹었는데요~
제가 제일 좋아하는 음식은 잘 익은 아드보카드로 꽉 찬 아드보카드롤입니다. 의심할 여지없이 아주 훌륭한 음식이죠! 너~무 맛있어요!
얌덴뿌라랑 오코노미 치킨도 물론 좋았구요. :) 서비스도 좋았지만, 가격이 너무 싸서도 좋았어요.
신선한 재료로 만들어 진데다, 어찌나 맛깔스럽게 만드시는지 너무 먹음직스러워 보였습니다.
제가 최고의 초밥을 구별할 줄 안다곤, 토야마 음식이 훌륭하다는 것은 확실히 말 할 수 있겠네요. :D
오늘 저녁은 토야마에서 어때요? 전화주문도 하실 수 있어요~ 604-968-3333
오늘도 행복한 하루 보내세요 여러분~

Toyama (토야마) : Japenese Restaurant (일식집)

HST on restaurant meals has got to go

To receive my vote on the harmonized sales tax referendum, the tax on restaurant meals must be removed. Taxing our greatest pleasures is always unwise -- but particularly so when there is no net benefit to be received. We are still waiting for the business savings to trickle down to us.
This could be financed by cancelling the 2011 income tax cut and increasing business income taxes so the HST is revenue neutral to both business and individuals.
With beautiful B.C.'s many lifestyle advantages we do not need our taxes to be much lower than Alberta and Ontario to attract people and capital.
The $500 per year our family spends on restaurant HST represents more than two-thirds of our total sales tax increase, and is about the same as all of the Liberal income tax cuts in past years.
If the HST and stricter liquor policies cause our favourite restaurants to close, there will be hell to pay.

Jim Ash

Read more~

=> Totally agree!!!

Wednesday, November 3, 2010

Baked Eggs with Prosciutto and Ricotta Pancakes

Breakfast has long been known as the most important meal of the day. It fuels the body for the activities ahead, giving much needed energy after a night of rest.

To mark Diabetes Awareness Month, here are two breakfast recipes that would suit the meal plans of people with Type 2 diabetes, as well as anyone who wants to eat well.

Baked Eggs With Prosciutto
4 medium stalks asparagus, blanched and cut into 1-cm (1/2-inch) pieces
50 ml (1/4 cup) prosciutto, sliced 3 mm (1/8 inch) thick and cut into 5-mm (1/4-inch) dice
8 large eggs
120 to 180 ml (8 to 12 tbsp) 2 per cent evaporated milk
Sea salt and freshly ground pepper, to taste
50 ml (1/4 cup) toasted whole-wheat breadcrumbs

Preheat oven to 190 C (375 F). Spray 4 ramekins with cooking spray.
For each serving, divide asparagus and prosciutto among ramekins, crack in 2 eggs, drizzle each with 30 to 45 ml (2 to 3 tbsp) cream and season gently with salt and pepper.
Bake for about 6 minutes or until whites of eggs are set and yolks are still loose. Sprinkle top of eggs with breadcrumbs.

=> That's going to be my tmr's breakfast! I cannot wait till morning! :D

read more~

Tuesday, November 2, 2010

Six food and dining events

Red Wagon Rolls Into Action

Chef Brad Miller, formerly of Au Petit Chavignol and Bistro Pastis, is set to open the Red Wagon Restaurant (2296 East Hastings Street) this week. The casual, kid-friendly café serves breakfast and lunch and specializes in brunch. Menu items are under $15 and include burgers, Reuben sandwiches, chicken stew with mushroom herb dumplings, and short rib pot roast. It’s open from 7 a.m. to 7 p.m. weekdays and 9 a.m. to 5 p.m. weekends.

Pig Out
The promise of porchetta sandwiches had passersby salivating as they awaited the unveiling of Meat & Bread (370 Cambie Street). Patience has been rewarded, and this brick-and-beam sandwich shop has been swamped since its recent opening. Besides the mainstay porchetta sandwich ($8), other sandwiches from a changing selection include soy-glazed chicken, lamb, meatball, and barbecue beef brisket ($7 to $8). For dessert? A maple-bacon ice cream sandwich ($3).

From Tapas to Italian
After 13 years, popular tapas spot and wine bar Tapastree (1829 Robson Street) has renovated and reemerged as Tavola (Italian for table) under the same ownership. There is now a mozza bar with buffalo mozzarella and burrata cheeses, and highlights from the all-Italian menu include agnolotti with osso bucco, brick chicken, pork chops, and prime rib steak. Mains run $15 to $24, except for the steak, which is $45. Partners Mike Jeffs and Nicole Welsh also own Nook—a pasta-pizza smash hit—around the corner on Denman Street.

Nu Goes Greek
Across from Granville Island, Nu Restaurant + Lounge (1661 Granville Street) is rebranding and shifting its fare from West Coast to Mediterranean-focused. By the end of November, the restaurant will be known as Nu: Aegean Cusina. It’s currently closed for weekday lunches while its décor is being updated (including replacement of the Jetsons chairs). It remains open for dinner every day as well as weekend brunch with a transitional menu that adds a taste of what’s to come to its previous offerings. For example, small plates include spanakopita and souvlaki ($8 to $12), and mains feature baked orzo and crispy saganaki ($19 to $29). See www.whatisnu.com/ for updates.

In the Market for Spices
Diners can get a taste of New York’s Spice Market this month when the executive chef of Jean-Georges Vongerichten’s Asian restaurant visits Vancouver. Anthony Ricco is teaching a cooking class at sister restaurant MARKET by Jean-Georges (1115 Alberni Street) on Wednesday (November 10); it’s open to a mere six people at $125 each. If that’s sold out, six of Spice Market’s signature dishes ($10 to $30), including black pepper shrimp and Vietnamese chicken curry, will be available on MARKET’s dinner menu from November 8 to 30. A tasting menu will be on offer for $68.

Gastown dining for a twenty
Until November 3 and from Sunday to Wednesday (November 7 to 10), catch the final days of the first Eat Drink Local promotion, which highlights five eateries in Gastown and environs. Twenty dollars buys an entrée plus a cocktail or a glass of wine at Cork & Fin, Boneta, the Diamond, 2 Chefs and a Table, or Au Petit Chavignol. See www.eatdrinklocalweek.com/ for menus and more info.

read more~

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