Timothy D
Vancouver
British Columbia
Canada
About Timothy
Member since Jun 03, 2008
Started falling in love with food when I left home and went to university in a small city in Ontario (80, 000) that for some odd reason, was full of particularly good authentic and international cuisine restaurants. Today, I am still on a quest to find a place that offers an equally delicious hot & sour soup - but to no avail. I remember my first head explosion in the world of food was Carribbean goat curry. Never had I put something like that in my head before. And seeing as I lived off campus for my entire BA, I quickly learned that despite the solid foundations and recipes my mom had quickly taught me before I headed off to school, there was a power in changing them and ramping it up to suit my new found tongue... Since those early university days, I have been a person who frequently wakes up thinking about what to cook for the family (a new fiancee and a 5 year old lad), after going to sleep thinking about the same - food and the absolute pleasure one can experience in the entire process of discovery around it. I love it so much, I have looked into quitting my current profession to spend $15,000 on culinary schools, only to realize that someone has to pay for the bills...to put food into my family's mouths. So there you have it - me and my passion for food.
Timothy has no recipes published on Rouxbe.
Timothy's favorite things
| Breakfast: | Huaevos Rancheros |
| Cooking Knowledge: | moderate |
| Cuisine: | Italian |
| Dessert: | Creme Brulle |
| Dish or Meal: | braised lamb shank |
| Food Related Movie: | Ratatouille |
| Food Tip: | Love what you make. |
| Kitchen tool: | handcrafted wooden spatula |
| Knives of Choice: | Shun Classic Santuko 7" wide |
| Pots/pans: | Cuisinox Elite/Scanpan/LeCreuset |
| Restaurant (City): | Wild Rice (Vancouver) |
| Sinful Food Snack: | Teddy's Style Hot wings w/ a side of suicide |
| Top Ingredients: | olive oil, garlic, tomatoes, sea salt, pepper |
| Vegetables: | tomoto (fruit), squash, porchini mushrooms,beets |
| Wine: | Do I have to have a favourite? |
Cod Provençal
by Dawn T
Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
| Active Time: 20 mins | Comments: 11 |
| Total Time: 30 mins | Views: 31272 |
Panaeng Curry with Pork
by Dawn T
This seemingly difficult recipe is actually very easy. Once you have all of your ingredients prepared, this beautiful Panaeng curry comes together ...
| Active Time: 1 hr 30 mins | Comments: 13 |
| Total Time: 1 hr 30 mins | Views: 1538 |
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The key to this smokin' recipe has to be the tamarind paste that is the foundation of the entire thing. I have now done it twice, and each time, although slightly different, got astonishing responses from some of my most experienced (read critical) and well travelled foodie friends. And do make certain you make the effort to hunt down the palm sugar - it really is different than anything more readily available out there...
I have several knives at home, ranging from 4 star Henkels (8" chef, a 6" all purpose/meat, 3" paring), to a Shun 7" wide Santuko (which has a small nick), plus a few other odds and ends that are of varying quality, but pretty decent knives overall. I do all of the cooking at home and am in the kitchen as much as possible when I have time to spare (these days its been about 6-8 hours per day). I have a metal honer that I use to perk up the blades before I go to work, but am afraid of trying anything else to bring them back to a crazy sharp edge that I want when I work.
Fairly recently, I made the mistake of taking my chef's blade to House of Knives and well quite frankly, I was lucky to get it back in 1/2 the working condition as the blade was sharpened past the bolster and the rocker was gone. They did their best to repair it, but sadly it just isn't the same knife anymore...
That all said, was/is there any professional services in the downtown Vancouver that anyone in the industry would trust their knives to?
Timothy