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(Process) Heated in the presence of moisture to alter chemical and/or physical characteristics or to sterilize (AAFCO, 2000).

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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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Calling All Singles - Cooking For Busy Lives
"If you have the lifestyle where you eat out or order take-out every night, you can really get tired of it and it's so expensive", says expert , "so why not learn to cook with ease, and actually enjoy it?" "There is more to life than pizza and popcorn. Be a little adventurous. With just a few simple secrets, you can create a great meal for yourself and others.", say this active business owner who offers tips to making easy for a single person or smaller household. Many people with active lives think that for one, or two, is just not worth the time, or they simply don't know how. Be a little different - your skills may make you stand out in the crowd!Marybeth, owner of Cook-with-Confidence School, has found out that there are major benefits to – you eat healthier, it costs less and you get to actually create something on your own.

Many people with hectic lives usually snack, skip meals or grab a quick fast food or other take-out meal. Skipping meals or eating high-fat foods deprives your body of energy and can make you feel tired. And a lot of people are in jobs that offer little creativity so is a wonderful way to jump out of the box and be inspired and use their imaginations for a change!So what's a body to do? Marybeth offers some tips and techniques for making eating alone an easier, more enjoyable experience by learning to shop and cook quick, delicious meals for one or two people.There are a few strategies are essential for smaller quantities.1.Plan ahead - using a written or mental menu. You don't have to cook everyday! Just start with one or two times a week – select an easy menu, organize your ingredients and shop on the weekend when you have a few extra minutes. Organize your list by stores (grocery, specialty Italian, etc.) 2.

Food Shopping - Make a list and stick to it. It may be difficult to resist the temptation to buy more food than you need or frozen ready-made dinners. But keep to your plan. §Ask the produce manager to halve heads of lettuce, or other produce to meet your needs. Just but one leek, not a big bunch of three.

§Buy smaller cuts of meat or ask the butcher to cut beef or chicken into pieces big enough for one meal. §Look for foods that can be portioned with ease into smaller serving sizes such as rice, pasta, or fresh vegetables like a broccoli crown or pre-cut carrot and celery sticks. Buy fruits and vegetables by the piece, not by the package. 3. Time to Cook –Cooking need not be a dirty word and for one has many solutions.

§Cutting Recipes or Freeze It - Many recipes serve 4-8 as a rule. So you can either reduce the quantities, if they lend them selves to division, or make the whole recipe and freeze it. I recently invested in one of those vacuum-

sealer appliances, and find it really useful. I put in a smaller quantity, seal it, mark it and freeze. You can also use those zip-lock bags which work just as well.

This way you can also have a great meal you can thaw out in the microwave – make sure to remove the food from the bag when you do nuke it- and then just sit down and eat a fine meal after a tough day at work. §Invite guests when making a large meal – they can help you cook and then you can divide leftovers into smaller portions, enough for one meal and have 3-4 meals ready. Make it into a mini-party. §Save leftovers and create new meals by adding rice, pasta, vegetables, or a different kind of cheese. 4.Your well-stocked pantry – this is key to with ease.

Use some wonderful ingredients in your cabinets so that you can come home and just throw them together. Roasted peppers, tapenade, fig balsamic vinegar, capers, a great extra-virgin olive oil, a variety of spices, walnuts, almonds or pecans, all ingredients that can help you make a piece of plain chicken or fish into a delicious and fast meal and in barely more time than making a sandwich, or waiting in line for take-out. 5.The Niceties of Life - To make your meal more of a treat, rather than a chore, remember the table. The ambiance often make the meal, even when eating alone. Vary the color of your foods – a meal of foods that are all the same color is dull.

Choose multi-colored foods and use your nicest plates and place mats. Maybe even place some flowers on the table. Make it fun to cook and eat for one. Make a recipe you've been wanting to try so that you can use it for entertaining. Why not?And you know you can always invite a friend to dinner.

No matter what your age, company is really important to making us feel good. Sometimes the only socialization people get is at work or with family. Company during meal times can make a difference in what and how you feel about eating. It doesn't have to be a fancy meal. A simple menu, using only the fresh ingredients, will go a long way.

So do something different and just enjoy a home-cooked meal for a change. You surely don't need to cook every night, but when you do, you will get great satisfaction, and your body will love you for it! Have fun in the kitchen- it can be done. Visit her at www.cook-with-confidence.com and ontact her with any thoughts or questions at: Marybeth@cook-with-confidence.com.

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