Sipping and Supping

One food experience we did not want to miss was a visit to Les Roulottes – the Papeete Food Night Market.  Street food dining has taken on a new flavour so to speak, in many cities including Vancouver.  From the days when street food meant only hotdogs, pizza or pretzels, the street cart program at least in Vancouver has encouraged a varied “gourmet” street dining experience  with carts at different locations throughout the city (Vancouver Foodie Tours Tastes Curbside Kitchen Food).

Papeete has its Roulottes. These are like the street carts we see in Vancouver but they are located in a large market area near the cruise terminal. There are tables to sit at and enjoy your meal.  The vendor who was recommended to us was said to serve "restaurant quality" foods.

Eating out with a hungry toddler and pre-schooler can be challenging but in the many mini-cities of south Orange County there are plenty of diners where a "terrible-two's" unpredictable behaviour raises no eyebrows. On this short trip   I had occasion to try out two  kid friendly places; Ruby's Diner, a regular favorite for the kids, and Deemer's American Grill, to which we had never previously been.

Ruby's Diner Laguna Hills
24155 Laguna Hills Mall
Laguna Hills, CA 92653
Ph: 949-588-7829

Oysters, Cheese and Sauces - who knew these things but chefs, fishmongers and dairy people?

Cheese: Our recent tasting of Soft-ripened Bloomy Rind Cheeses prompted questions from our tasters like  "how are Camembert and Brie different anyway?" It was a question that had frequently flitted across my mind, but one that I had never seriously set out to research. So now was the time.

So here goes with some foodie trivia: Without  any books on cheeses in my library, my first visit was the web - but as usual I found conflicting information but this is what I gleaned from my reading.

 The modern day form of both Brie and Camembert that we get in North American s similar in that both are soft ripened and often made with similar bacterial cultures.  The original French Brie has a long history, and was often required as a tribute by the French Kings. Camembert is named after the 18th century Norman village of Camembert, where its originator Marie Harel lived. The name was given to this cheese after Napoleon had enjoyed a sample presented to him by one of Marie's daughters in 1855.

Oysters, Cheese and Sauces - who knew these things but chefs, fishmongers and dairy people?

On my to-do list of items I had said I would follow up on from previous stories, the second item was Sauces. Way back in April when we were cooking low carb dishes and I made a Mornay sauce to accompany a shrimp dish, I promised to summarize different sauce names for the non-chefs among us who don't remember the difference between Béarnaise and Hollandaise. I had let that promise slip until I was recently reminded of it by a discussion of Hunter's sauce over lunch at Sage Bistro.

So here is foodie trivia: Part II: The main course Sauces. This represents what I have gleaned from a number of different sources (no pun intended); cookbooks, encyclopedias and posts on the net, and Hopefully it is a fairly accurate summary.

With respect to the sauces commonly used in Western cooking it is simple to think of sauces as primary or mother sauces (as classified by French chef Auguste Escoffier) and secondary sauces, made by adding other ingredients to a primary sauce.