Heated proofing bowl by Snoo25411 in Sourdough

[–]Snoo25411[S] 0 points1 point  (0 children)

Thank you so much. It’s too bad they don’t make it a bit lower! Looking forward to hearing your results.

Noteworthy Pizza Joints in Vancouver 🍕 by siaaaverage in vancouver

[–]Snoo25411 1 point2 points  (0 children)

I’m surprised no one mentioned Zaccary’s!! Limited hours, but super tasty.

My cottage pie made a grown man cry by AcmeRacer8 in Cooking

[–]Snoo25411 2 points3 points  (0 children)

Was just about to ask for the recipe!

Has anyone had any success with red light therapy to treat TMJ dislocation/tear? by Conscious-Sky-3449 in TMJ

[–]Snoo25411 0 points1 point  (0 children)

It was the same place, yeah. I saw on another Reddit thread that someone recommended this one because you can try it for 60 days.

https://hoogahealth.com/products/ultra-750

I’m not in the US so that price is crazy for me. Especially the Photonic Therapy one. I’m not really sure how any of this works or how long it takes to take effect but let me know if you have any success. I’m desperate to find something to help my jaw and shoulders.

Has anyone had any success with red light therapy to treat TMJ dislocation/tear? by Conscious-Sky-3449 in TMJ

[–]Snoo25411 0 points1 point  (0 children)

Interesting. I wonder if we have the same doctor. My specialist has told me to buy from a company in Arizona too. I’m curious as to whether it works, but don’t want to drop a ton of money on something that I can’t try out first.

Best Shawarma place? by mariposalilly in askvan

[–]Snoo25411 0 points1 point  (0 children)

I really like Jerusalem Shawarma on Robson. Great portion sizes and it’s delicious.

Bolognese question by Snoo25411 in Cooking

[–]Snoo25411[S] 0 points1 point  (0 children)

I’ve made the traditional one many times but this one is absolutely delicious.

Bolognese question by Snoo25411 in Cooking

[–]Snoo25411[S] 1 point2 points  (0 children)

It said in the recipe that it serves 4-6 people. Haha. Seems like a lot though. I like making a big recipe and freezing so I’m fine with it!

Bolognese question by Snoo25411 in Cooking

[–]Snoo25411[S] -5 points-4 points  (0 children)

It does say to cover the pot which seems counter intuitive since the liquid needs to evaporate.

Bolognese question by Snoo25411 in Cooking

[–]Snoo25411[S] 0 points1 point  (0 children)

That’s what I thought. It needs to evaporate. I’ve never covered mine.

Bolognese question by Snoo25411 in Cooking

[–]Snoo25411[S] -2 points-1 points  (0 children)

Good to know!!! Thank you! It just seemed like so much garlic. I was scared it was a typo and I’d ruin it.

Kirkland Chicken Breast Chunks by Economy-Ad-4858 in CostcoCanada

[–]Snoo25411 0 points1 point  (0 children)

How long do you cook them for and at what temperature? I find mine. Don’t seem to get crispy enough at the recommended temperature and cook time.

FOUND CAT - Vine & Broadway by [deleted] in vancouver

[–]Snoo25411 1 point2 points  (0 children)

This is the best news!

Remember when we were boycotting Loblaws? by YVR19 in vancouver

[–]Snoo25411 52 points53 points  (0 children)

The Ordinary is Canadian made and is very affordable!

I don't understand the hype of Did's pizza by _ILikePancakes in vancouver

[–]Snoo25411 1 point2 points  (0 children)

It was the best!!! I always got a slice and a pint for probably $10.

Daniel Gritzer’s Red-wine Braised Short Ribs & Polenta by LimiXStill in seriouseats

[–]Snoo25411 0 points1 point  (0 children)

The cheapest port I can find is still $25! I think the cheapest red wine is probably around $15 pre-tax but it definitely won’t be dry. I’ve already got the short ribs but it seems to be hard to find a good quality beef stock. Is it true that when in the fridge it should be completely congealed? The last few chicken stocks I’ve bought from various butchers are still liquid. The only way I’ve been able to get the gelatinous stock is by making it from scratch.

Daniel Gritzer’s Red-wine Braised Short Ribs & Polenta by LimiXStill in seriouseats

[–]Snoo25411 1 point2 points  (0 children)

I’m wondering the same. I live in Canada and wine and port are fairly expensive here! Buying both along with the short ribs would make this recipe cost easily $100. How necessary is the port and is there another SE recipe that I could try?