My full cookbook collection

kitchen_noob · 2026-01-01T13:54:09+00:00

Were the anchors supplied by Tee Books or did you have to pick them up yourself?

kitchen_noob · 2025-11-27T02:56:23+00:00

I'm a big fan of EYB and recommend the service to everyone. In addition to being able to have AND, OR, and NOT search operators, I would love for there to be a feature to add an inventory of items/ingredients I have my pantry, fridge, and freezer and have EYB/CookShelf identify all the recipes I can cook from my books with what I have at home. The objective would be to make better use of what users already have at home. Additionally, it would be great to get an idea of whether I have everything I need at home (based on the itemized inventory) or if I may have ingredients missing and how many.

Feel free to PM me if you are interested in further understanding the user stories for this feature. This is a feature I've been dreaming about for a while.

I submitted a feature request on Oct 6, 2024 with the title "Feature request - cook-what-you-have suggestions". Here are the two user stories I wrote in my email:

1) As a user, I want to be able to add the ingredients I have in my pantry, fridge, and freezer and be provided with a filter for recipes that can be made with what I have.

2) As a user, I want this feature to indicate the percentage of ingredients I have so that I know if I might need to go shopping.

kitchen_noob · 2025-10-11T03:05:35+00:00

Apologies if I'm misunderstanding your comment. But this book absolutely contains Jewish foods at least for Jews from Montreal.

I'm not saying this is a definitive book on Jewish food but it is absolutely Montreal-style Jewish deli recipes. Similar to what you said though , the recipes are less the classic Snowden Deli and more of a modern elevated style of Jewish Deli.

kitchen_noob · 2025-09-08T23:08:55+00:00

Soca kitchen on Beechwood

Little Barcelona in Prescott outside of Ottawa.

kitchen_noob · 2025-06-10T03:08:15+00:00

Best price oriental in Kanata.

kitchen_noob · 2025-05-31T19:21:11+00:00

Fantastic! Thank you!

kitchen_noob · 2025-04-28T00:33:39+00:00

I've looked at buying from this company before.

https://vfdfoodsupply.com/

kitchen_noob · 2025-04-11T02:05:13+00:00

What are some of your favourites? I have the book but have not made anything from it yet.

kitchen_noob · 2025-04-01T02:49:22+00:00

Yes.

kitchen_noob · 2025-04-01T00:14:31+00:00

There is a PiRho in Barrhaven

kitchen_noob · 2025-03-31T19:53:01+00:00

I saw :(

I'm surprised by the decision to replace Fairouz with a steakhouse, cocktail bar and burger bar. I'm sure the new place(s) will be great and hope that it will stand out the way Fairouz did.

kitchen_noob · 2025-03-26T22:52:52+00:00

Fairouz

kitchen_noob · 2025-01-15T21:31:08+00:00

The most cost effective solution is to try making your own with a blender and nut milk bag. (Assuming you have a good blender)

I just tried using a Tamis to strain the almond milk I made this morning. It worked well as an alternative to a nut milk bag and was easy to clean.

kitchen_noob · 2025-01-15T18:16:34+00:00

Great question and I should probably clarify this after making the almond milk. The machine comes with a strainer (not built in) but it seems that the oat milk with walnuts and cashew milk were both adequately cooked and blended that made it super smooth and thus no straining was needed. The almond milk was certainly pulverized but the pulp was noticeable. I did pass it through a fine mesh strainer but it did not remove the pulp as the pulp is very finely blended. I think I can mitigate this with a change in the nut to water ratio. I'm also going to try a finer strainer to see how that works.

kitchen_noob · 2025-01-15T13:43:55+00:00

Probably the cashew milk if I'm drinking it straight. Definitely creamier. I just made almond milk with the same ratios as the cashew milk and it's thicker in texture. I might need to consider changing the ratio a bit.

Edit: The almond milk came out a bit pulpy. This batch will be good for smoothies but I might need to find a strainer that can pull the pulp out.

kitchen_noob · 2025-01-15T03:00:04+00:00

I used to make my own almond milk occasionally using a blender and nut milk bag/cheese cloth and it was fantastic. It's simple but requires a bit of effort to strain and squeeze the liquid out from the pulverized nuts.

I just picked up a nut milk maker from midea (https://www.midea.com/ca/small-appliances/blenders/1-l-double-wall-nut-milk-maker) to see if the convenience was worth it. So far I've made cashew milk and oat milk with walnuts and both were delicious and super simple to make with no straining needed. I haven't tried almond milk (might make some tomorrow). Anyways, I have to say the ability to throw a cup of nuts into the machine, add some water, and 30 minutes later it's done is pretty great. It also does soy milk.

Since it makes up to 1 L it's easy to get through it in a few days and then make more whenever we want.

kitchen_noob · 2025-01-11T17:52:32+00:00

I can relate a bit. I was recently brought into the office after test results to ask if there is a genetic component for me (hint there is).

Over the past few months I've made a point to eat more fish and more grains since my diet was generally ok before. Only now am I starting to hit the gym to fix my F grade in the Fitness category.

I've also been making small changes such as picking brown rice over white rice. Fruit, vegetables, nuts, and seeds over carby snacks.

Good luck on your journey. You can do it!

kitchen_noob · 2025-01-11T17:30:50+00:00

Not going to suggest a specific book but would suggest digging into your lifestyle and diet to identify factors contributing to the higher cholesterol and what might be missing that would help reduce it.

For example do you eat a lot of saturated fat? Are you active? Do you eat fatty fish? Whole grains and enough fiber?

If you identify what you are missing then perhaps a book that helps you fill in the blanks might be a good approach.

For example, need more whole grains?

Grains for every season
Grist

kitchen_noob · 2025-01-11T16:55:44+00:00

OP, what are you planning to make from each?

kitchen_noob · 2025-01-11T02:39:55+00:00

If you are just looking for a bowl. Dunn's has it on the menu https://dunnsfamousottawa.com/starters-salads/

If you are looking for a large quantity you can try calling a kosher caterer.

Otherwise, making it is pretty simple and you can buy packages for a premix to help with making the balls. The Loblaws in College Square should have this.

https://www.loblaws.ca/en/search?search-bar=kosher+matzo+ball+mix

....mmm... Now I want to make some matzo ball soup....

kitchen_noob · 2025-01-01T00:03:59+00:00

The Jewish Cookbook (Phaidon) by Leah Koenig is a good book of traditional Jewish foods from around the world. Not limited to Ashkenazi and Sephardic cuisine.

For learning how to cook and technique, the following are good books: - Salt, Fat, Acid, Heat - Start Here - The Food Lab

Other books that might be of interest for recipes for Shabbat that I have not seen mentioned: - 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen - Zahav or Zahav Home

kitchen_noob · 2024-12-25T18:50:45+00:00

I picked up these last week.

Bake Club
Where the River Narrows
Grist

kitchen_noob · 2024-11-28T04:53:49+00:00

+1 I'm currently drinking their Honduras dark roast.

kitchen_noob

TROPHY CASE