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The process that breaks down the starch granules in the grain making the starch available for the liquefaction and saccharification steps.

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Moderne Burger Sneak Peek Photos posted on flickr on 6/26/08 by Roland AtRolandTanglao.com Tanglao
<a href="http://www.flickr.com/photos/roland/2612757787/" title="Moderne Burger - Jun23_0001a by roland, on Flickr"><img src="http://farm4.static.flickr.com/3032/2612757787_c079e19335_m.jpg" alt="Moderne Burger - Jun23_0001a" height="192" width="240"></a><br>Peter of Moderne Burger sent me the same photos that <a href="http://urbandiner.ca/2008/06/23/moderne-burger-coming-this-friday/">Andrew posted</a> on <a href="http://urbandiner.ca/">UrbanDiner</a> and I have posted them to flickr to further publicize the re-opening. Check out <a href="http://flickr.com/photos/roland/sets/72157605825974612/">Peter's Moderne Burger Sneak Peek Photos on flickr.</a> And see you at <a href="http://www.moderneburger.com/">Moderne Burger</a> (we hope to make it out there Saturday night fingers crossed!).<br><br><br>
SteakCamp at Brave Bull tonight - Vancouver then and Now on 6/23/08 by Roland AtRolandTanglao.com Tanglao
Check out <a href="http://www.miss604.com/2008/06/the-brave-bull-and-steakcamp.html">SteakCamp</a> which is tonight at The Brave Bull at Clark and Hastings (join them if you wish), organized by <a href="http://hummingbird604.com/">Raul</a>. However good or bad the food is, I love <a href="http://miss604.com/">Rebecca</a>'s and others meta reflections on how we could be losing a certain Vancouver "essentialness" as neighbourhoods like Brave Bull's gentrify and change.<br>
Deluxe Moderne Burger to Re-open Friday June 27, 2008! on 6/23/08 by Roland AtRolandTanglao.com Tanglao
Go Moderne Burger go! Full skinny from <a href="http://urbandiner.ca/2008/06/23/moderne-burger-coming-this-friday">Andrew Morrison at Urban Diner</a>. Fingers crossed that it re-opens without a hitch on Friday.<br>
Kitsilano Farmers Market Opening 2008 - June 1, 2008 on 6/1/08 by Roland AtRolandTanglao.com Tanglao
Check out the video below and the <a href="http://www.eatlocal.org/">Eat Local / Your Local Farmers Market</a> website.<br><br><br><object height="280" width="320"><param name="movie" value="http://qik.com/player.swf?streamname=8ab5fcfa6f4c48cb895457fda26727ec&vid=92243&playback=false&polling=false&user=roland&userlock=true&islive=&username=anonymous"><param name="wmode" value="transparent"><param name="allowScriptAccess" value="always"><embed src="http://qik.com/player.swf?streamname=8ab5fcfa6f4c48cb895457fda26727ec&vid=92243&playback=false&polling=false&user=roland&userlock=true&islive=&username=anonymous" type="application/x-shockwave-flash" wmode="transparent" allowscriptaccess="always" height="280" width="320"></object></embed>
Now updating on Twitter as well! on 5/10/08 by Roland AtRolandTanglao.com Tanglao
Fallen in love with "micro-blogging" 140 character or less updates for <a href="http://twitter.com/vaneats">VanEats</a> and <a href="http://twitter.com/rtanglao">my personal stuff</a>. I've added them to the right sidebar. You can also:<br><ul><li>surf to <a href="http://twitter.com/vaneats">http://twitter.com/vaneats</a></li><li>subscribe to: <a href="http://twitter.com/statuses/user_timeline/14463833.rss">http://twitter.com/statuses/user_timeline/14463833.rss</a> </li></ul>
Mini mini review - La Buca on 3/25/08 by Roland AtRolandTanglao.com Tanglao
Since we haven't been doing so great at writing restaurant reviews, I'm going to start writing even briefer reviews. <a href="http://www.labuca.ca/">La Buca </a>(<a href="http://maps.google.ca/maps?f=q&hl=en&geocode=&q=4025+macdonald+street&sll=49.891235,-97.15369&sspn=28.182858,82.353516&ie=UTF8&z=16&iwloc=addr">4025 MacDonald Street</a>, 604.730.6988) is a simply decorated but smart looking restaurant in the middle of nowhere (OK it's in Dunbar but there ain't much there). Compact (I always wonder how they make money with such a small room) enough that they can't fit an espresso machine but expansive in flavours. It's well priced Italian menu full of classics. e.g. a very large portion of spaghetti vongole for $17.50 and and Coniglio in umido (rabbit, porcini, etc) for $24.50. We usually share an appetizer, one of their big pastas and a main between two and come away with a happy tummy and a reasonable load on our bank balance. And it's even decently kid friendly. We've seen parents with their kids when they open at 5p.m. so we're thinking of bringing our four year old the next time! Make a reservation or show up at opening time, they are always busy! Highly recommended. <br>
The Great Food Challenge on 1/16/08 by Barb Wong
I love a good food challenge. Not that food should be challenging. I just like to push myself a bit, think out of the box and try out new ingredients, cooking methods and flavours. <br><br>We have been thrown the ultimate challenge. The Kid has undergone some preliminary allergy testing and we have to put him on a 2 week food elimination trial: <br>-no shellfish<br>-no wheat<br>-no rice<br>-no eggs<br><br>No shellfish, no problem. We're not huge shellfish eaters.<br><br>No wheat. OK...<br><br>No eggs. Fine.<br><br>No rice. What?! He's Asian! What's he going to eat?!<br><br>Actually, after some initial research, there are plenty of grains he can eat. Luckily we have a varied diet and the Kid is receptive to trying new things. It's all a matter of being creative and open to experiment. <br><br>Hopefully the Kid won't be bored and won't feel deprived. I'm sure we'll have some interesting items to post as we undertake this challenge.<br><br>
VanEats on Living Vancouver on 1/16/08 by Barb Wong
After a hectic week home from the holidays, today was my first chance to plug into <a href="http://www.cbc.ca/livingvancouver/">Living Vancouver</a>. I caught the <a href="http://www.cbc.ca/livingvancouver/?page=segment&sid=6011">Living to Eat</a> segment and low and behold there's a link to VanEats' <a href="http://www.vaneats.com/recipes/baking/">Baking Recipes</a>! It's great for the show to support a local blog! <br><br>For more dessert recipes, also check out our <a href="http://www.vaneats.com/recipes/desserts/">Dessert Recipes</a> section.<br>
Tableland - a film about Sustainable Food on 12/3/07 by Roland AtRolandTanglao.com Tanglao
<a href="http://www.flickr.com/photos/roland/2083132282/" title="20071202-48- Tableland at the Ridge by roland, on Flickr"><img src="http://farm3.static.flickr.com/2164/2083132282_318e8472fb_m.jpg" alt="20071202-48- Tableland at the Ridge" style="margin-right: 5px;" align="left" height="240" width="160"></a><p><a href="http://www.fieldsofplenty.com/">Michael Ableman</a>, Michael Stadtlaender, <a href="http://www.vaneats.com/2007/06/05#a4323">Heidi Noble</a>, Brent Petkau aka <a href="http://www.theoysterman.com/">The Oysterman</a>, <a href="http://www.sookeharbourhouse.com/">Sinclair Philip:</a> These are just a few of the people and personalities across North America who are building sustainable food systems and sustainable food is what <a href="http://p1-productions.com/tableland.html">Tableland</a> (a film by Craig Noble featuring these people) is all about.</p><p>I was lucky enough to see the screening on Sunday at The Ridge and was able to record the dialogue and Q&A with Chef Jeff Van Geest (9:16 5MB <a href="http://blip.tv/file/get/Roland-TablelandChefJeffVanGeest286.mp3">MP3 file</a> for your iPod or MP3 player) of <a href="http://www.aurorabistro.ca/">Aurora Bistro</a> (one of the first restaurants in Vancouver that uses primarily sustainable food) and with Craig Noble (20:39 11MB <a href="http://blip.tv/file/get/Roland-TablelandCraigNobleQA606.mp3">MP3 file</a>).</p><p>The film is a gentle, convincing case for sustainable food and leaves you hungry and wanting more. Hungry for more sustainable food, more food with great taste and more knowledge about how we can all move to this in the future because of course a move to a world where everyone eats sustainably will take many years just as it has taken decades to invent and globalize industrial food production.</p><p>Highly recommended! A perfect Christmas gift for everyone interested in food. The DVDs will be on sale for $20 at <a href="http://www.edible-britishcolumbia.com/">Edible BC</a> at Granville Island and other locations.</p>
Baking Bread on 11/30/07 by Barb Wong
I can't remember the last time I bought a loaf of "regular" bread. "Regular" bread meaning a loaf of whole wheat or multigrain sandwich bread. Over the last few months I've been experimenting with different whole wheat bread recipes and have come up with one that I'm happy with.<br><br>This <a href="http://www.vaneats.com/recipes/baking/wholewheatbread">loaf</a> is pretty basic: whole wheat and unbleached flours, yeast, butter, honey, water, salt. The variations are limitless: vary the proportion of whole wheat to unbleached flours, throw in other flour or grains, seeds or nuts.<br><br>I've found that yeast is very forgiving. If I'm proofing the dough and don't have time to shape it, I'll quickly punch it down and come back to it later. I love the idea that the bread making process fits into our household rhythm.<br><br><br>
Progressive Dinner November 2007 on 11/3/07 by Barb Wong
Roland and I live in a townhouse community with some great food lovers. A few years ago we started having progressive dinners. Tonight's theme was small plates. <br><br>Heather and Andrew's (Spanish tapas):<br>-sauteed prawns and scallops with roasted pumpkin puree and spicy sauce<br>-Spanish beet salad<br>-olive bread with balsamic vinegar and olive oil for dipping<br><br>Barb and Roland's (local, seasonal):<br>-roasted kabocha and pear soup with homemade cracker sticks<br>-a "deconstructed" streudel filled with wild mushroom and duck confit ragout accompanied with salad of pea shoots and celeriac in truffle honey vinaigrette<br>-homemade focaccia<br><br>Sharon and Alex's (desserts galore):<br>-tiramisu<br>-gingerbread biscotti<br>-brie with pistachio honey drizzle<br><br>Of course our meal was accompanied by lots of great wine, sherry and dessert wine. <br><br><br>
Whole Wheat Bread on 11/2/07 by Barb Wong
2 1/3 cups warm water (about 110 degrees F)<br>2 tsp. instant yeast<br>1/4 cup honey<br>1/4 cup butter, melted<br>2 1/2 tsp. salt<br>3 cups whole wheat flour<br>3 1/2 cups unbleached all purpose flour<br><br>Pour water into the bowl of a stand mixer. Sprinkle on yeast and let stand for 10 minutes. <br>Add honey, butter, salt and one cup each of whole wheat and all purpose flours. Stir to combine.<br>Add remaining flours, attach dough hook and knead on low speed until combined. Knead on medium speed until smooth and elastic, about 5 minutes.<br>Turn dough onto floured board and knead by hand for 1 minute.<br>Place dough in a large, lightly greased bowl and roll dough to coat with oil. Cover tightly with plastic wrap and place in warm area until dough is doubled in size, about 1 to 1 1/2 hours.<br>Press down dough and divide into two. Pat each into a rectangle about 1" thick and 9" long. Roll each into a jelly roll, pinching it closed. <br>Place cylinder of dough seamside down in greased 9" by 5" loaf pan and press down so dough reaches all corners of the pan. Repeat with second loaf. Cover and let rise for 35 to 45 minutes.<br>Meanwhile preheat oven to 375 degrees F.<br>Bake in bottom third of oven for 35 to 45 minutes. To test for doneness, take a loaf out of its pan and tap bottom. Loaf should sound hollow.<br>Take loaves out of pan and cool on baking racks.<br><br>Makes 2 loaves<br><br>Adapted from Baking Illustrated, America's Test Kitchen, 2004<br>
Circle Farm Tour on 11/2/07 by Barb Wong
In the Lower Mainland we are fortunate to be surrounded by rich agricultural land that produces food for our area as well as across Canada. <a href="http://circlefarmtour.com">Circle Farm Tours</a> highlight some of the great food producers in the Fraser River area. The tours are self-guided and focus on a small region such as Abbotsford, Langley, Mission.<br><br>This past weekend I checked out the <a href="http://http://circlefarmtour.com/index.php?page_id=213">Agassiz-Harrison Mills Circle Farm Tour</a> and made a few stops.<br><br>The Back Porch: Pottery meets freshly roasted coffee. The coffee is roasted in small batches in a 1919 Flame Roaster. I picked up some dark roast Columbian coffee. The barn houses some fabulous (and reasonably priced) antiques. Also picked up some tulip bulbs produced by <a href="http://www.tulipsofthevalley.com">A&B Tulips of the Valley</a>.<br><br><a href="http://www.farmhousecheeses.com">The Farm House Natural Cheeses</a>: handmade artisan cheeses made from their own dairy cow and goat milk. The range of different cheese "styles" and types is impressive for a small cheese producer. I picked up a luscious round of Florette goat cheese (bloomy rind that is slightly gooey yet firm in the centre) and a piece of their Alpine Gold, a washed rind cheese similar to Oka.<br><br><a href="http://www.limbertmountainfarm.com/">Limbert Mountain Farm</a>: idyllic farm that specializes in organic herbs and herb products. They offer light lunches, delightful baked goods and afternoon tea. Definitely a spot to revisit in the summer for a guided herb walk and lunch.<br><br>On the way to Agassiz, I also popped into the <a href="http://www.thefortwineco.com">Fort Winery</a> in Fort Langley and picked up a bottle of fruit wine. Their line of unique fruit wines capture the best of locally produced fruit.<br><br><br><br>
Claire Clark on Indulge 100 Perfect Desserts on 10/31/07 by Roland AtRolandTanglao.com Tanglao
I am quite fond of many many things British and look back at my time in London in the 90s happily. So I love chatting with British people like Claire Clark, pastry chef to the Queen and now Head Pastry Chef at <a href="http://www.frenchlaundry.com/">The French Laundry</a> (<a href="http://www.vaneats.com/features/french.laundry.reservation.saga.part1">our most popular story</a>) and author of of <a href="http://whitecap.ca/search_individual.asp?ISBN_search=1552859096">Indulge 100 Perfect Desserts</a> (a big "Vielen Dank" to Amanda of <a href="http://whitecap.ca/">Whitecap</a> Books for arranging this!).<br><br>Check out our videoblog below (<a href="http://blip.tv/file/get/Roland-ClaireClarkOnIndulge100PerfectDesserts227.mp4">original MP4 version</a> for those who are "Flash challenged") as we discuss the secrets of baking, desert island desserts, Barb's amazing Chocolate Ganache cake, <a href="http://en.wikipedia.org/wiki/Banoffee_pie">banoffee pie</a> and much more. (Recorded at <a href="http://www.minkchocolates.com/">Mink Chocolate Cafe</a>, October 29, 2007)<br><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="viddler" height="370" width="437"><param name="movie" value="http://www.viddler.com/player/cea7df6e/"><param name="allowScriptAccess" value="always"><param name="allowFullScreen" value="true"><embed src="http://www.viddler.com/player/cea7df6e/" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" name="viddler" height="370" width="437"></object></embed>
Ken's Chinese Restaurant - First Visit on 10/28/07 by Roland AtRolandTanglao.com Tanglao
<a href="http://www.flickr.com/photos/roland/1665680416/" title="Ken's menu"><img src="http://farm3.static.flickr.com/2291/1665680416_205c24ed12_s.jpg" alt="Ken's Chinese Restaurant - menu - - Image1108" style="margin-right: 5px;" align="left" height="75" width="75"></a><p>Ken's Chinese Restaurant (<a href="http://maps.google.com/maps?q=1097+Kingsway,+Vancouver,+BC&hl=en&ie=UTF8&z=16&iwloc=addr&om=1">1097 Kingsway</a>, 604 873-6338) is a bright, cozy Hong Kong style eatery which means among many other yummy things <a href="http://en.wikipedia.org/wiki/Hong_Kong-style_milk_tea">Hong Kong-style Milk Tea</a> and Hong Kong versions of "western food" (which I don't care for but the Hong Kongers seem to love; to each his own!) and lots of families of Hong Kong Chinese heritage enjoying cheap, cheerful and tasty meals.</p><p>Last Saturday for dinner, took advantage of their $25 special: 1/4 <strike>Hainese</strike>Hainese-like chicken (or <strike>roast</strike> duck, Jr. likes chicken so we didn't try the duck), slow simmered soup, two dishes (we picked pork with Taro and mushrooms with Chinese mustard greens (the kid is obsessed with mushrooms)) and one of my favourites red bean soup for dessert, enough to feed two adults and a kid for two meals!</p><p>The verdict was three thumbs up; the kid loves Chinese restaurants and we loved the fatty pork with the taro. We only erred in ordering two dishes with same kind of sauce. This restaurant is very close to where we live, so we'll be back!</p><p>Check out some photos of what we had below:</p><p>Mushrooms with Mustard Greens</p><a href="http://www.flickr.com/photos/roland/1796165665/" title="Mushrooms with Mustard Greens"><img src="http://farm3.static.flickr.com/2174/1796165665_b580e069b9_m.jpg" alt="20071020-4 - Kens Chinese Restaurant-2" height="160" width="240"></a><p>Pork with Taro</p><a href="http://www.flickr.com/photos/roland/1796170093/" title="Pork with Taro"><img src="http://farm3.static.flickr.com/2068/1796170093_baf2447636_m.jpg" alt="20071020-3 - Kens Chinese Restaurant-2" height="160" width="240"></a><p>Hainese-like Chicken</p><a href="http://www.flickr.com/photos/roland/1796174793/" title="Hainese-likeChicken"><img src="http://farm3.static.flickr.com/2354/1796174793_bb18d653ea_m.jpg" alt="20071020-2 - Kens Chinese Restaurant-2" height="160" width="240"></a><p>Hong Kong-style Milk Tea with Ice aka Dong Lai Cha</p><a href="http://www.flickr.com/photos/roland/1796178545/" title="Hong Kong-style Milk Tea with Ice aka Dong Lai Cha"><img src="http://farm3.static.flickr.com/2037/1796178545_507d056498_m.jpg" alt="20071020-1 - Kens Chinese Restaurant-2" height="240" width="160"></a>

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10 Tips For Baking Up Memories With Kids!
By Chef Gigi
The kitchen is a terrific place to bond with children. Whether you’re planning to rustle up breakfast, or decorating cookies, you can create memories that will last a lifetime. Here are 10 super suggestions for making with the kids fun for everyone!

1.Safety First- Kids need to understand the importance of safety. Teach young children to stay away from the hot stove, sharp knives, and other kitchen dangers. Every child loves to pour the milk and add the flour, so take a couple extra seconds to turn off the mixer and let them! Even better, do the mixing by hand when you can! That leads right into…

2.Cootie Protection- Good hygiene is an essential kitchen lesson to teach your kids. Make sure they understand the importance of washing their hands often, sneezing away from food, and to use clean dish cloths and cutting surfaces to avoid cross contamination. If you do it they will too!

3.The Simpler the Better- Kids love to dig in with both hands. Choose recipes that are easy, hand formed cookies are a fun start that keeps them involved.

4.Don’t Watch the Clock- If the recipe says it takes 20 minutes to prepare count on 40 with kids in the kitchen. Plan accordingly and keep it fun. You and your child will have a much more enjoyable experience if you are not in a hurry, and the extra time is well spent when you consider those priceless memories and life skills!

5.Relax and have fun- There WILL BE funny shaped cakes, maybe a few egg shells in the batter. Take it all to heart and give praise often, even if it’s not perfect. This is a great time to share your own memories or even a baking secret. Shhhhhh!

6.It’s Not Just About - The kitchen makes a fantastic classroom for kids. Learning to read and follow written directions is a very important lesson. Take advantage of showing them how fractions work in a recipe, how many minutes are in an hour when baking a cake, or the science in making a soufflé rise, the educational opportunities are endless.

7.Why? – We all know that’s a child’s favorite question. Even if they don’t ask it you can provide all kinds of useful information. Explain why you need yeast in the bread, how baking soda works in cakes and cookies, and the differences between similar items like granulated sugar and confectioners’ sugar. Give them an opportunity to see, touch, and smell

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all the ingredients you are using in the recipe.

8.Food Safety - It’s important to teach kids how to care for food. Make kids aware of the bacteria that can live in food if not treated properly. Remind them that hot food should be kept hot (over 140°F) and cold food cold (under 40°F).

9.It’s OK to Use a Mix – The attention span of small children can be short to say the least. Using a mix can take less time, leave less room for error, and create less of a mess. Yes, this is one of those times where less can be more! Keep mixes handy for when time is of the essence. So what if it’s not made from scratch – it was still time well spent!

10.Clean Up - Teach children that cleaning up is all part of the process. Do it as you go to keep a safe and sanitary area. Remind them that no good chef leaves the kitchen until it’s clean.

We hope these helpful tips provide you the recipe for successful kitchen time with the little ones near and dear to you!

Bon Appetite!

Chef Gigi

Article Source: http://www.ArticleJoe.com

Chef Gayle “Gigi” Gaggero is co-owner of Kids Culinary Adventures (KCA). This exciting school is where math, science, reading, and art mix with kids. KCA is proud to serve as the Bay Area’s premier professional school for children and teens. KCA boasts a broad spectrum of offerings ranging from one-day classes to a professional culinary certification program. KCA also mixes up a great time for seasonal camps, birthday parties, special events, and field trips. For more information on Kids Culinary Adventures visit www.kidsculinaryadventures.com

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