Very Good Food || Archive | Foodie’s Ask

By: Very Good Food  09-12-2011
Keywords: recipe, Belgian Waffles, Waffle Recipe

Today’s question comes from Jenni Stock who asks: “I would like to have someone explain to me the difference between Belgian waffles and normal waffles… Please advise. For example, could a waffle recipe be used in either machine, Belgian or classic? Thank You So Much, Jenni”



I chose Marjorie’s question for this week’s Foodies Ask because I just got back from Mexico where I had the most delicious and perfectly ripe avocados. More on Mexico, tequila and yummy street food over the next week but for now Marjorie writes me… “Hi, I would like to know how do you prepare Avocados. [..]


This weeks question comes from June who writes: I’m really enjoying your site. My question is in recipes that call for pan that are 8×8, and 9×9, can they be doubled to 9×13′s,and would the timing be any different? Thanks June


This weeks Foodie’s-ask question is from Caroline who writes: “Hi Christine: Is there a difference between yam and sweet potato? If there is, which is better to use mashed? Looking forward to your reply.” This question can spark quite a bit of controversy as you can witness in this forum thread on the topic of [..]


Today’s foodie question is about substituting wine in cooking:

My partner is a recovering alcoholic – our fave’s include coq-au-vin, mussels cooked in white wine, beef bourguignonne, etc. Is there a simple trick to “substitute” white wine or red wine WITHOUT affecting the taste?


This week’s question comes from Chris Steeves: “I hope this is the right place to ask another question. Can you freeze leftover unwhipped 35% cream to use for sauces and soups later?” Chris – the answer is yes, and here are some details. The problem with freezing any milk products is that they will separate [..]


This week I have a question from Kris T: I have a baking question for you: I have stopped using shortening in an attempt to eliminate trans fats from my diet. When I bake a recipe that calls for shortening, can I substitute butter? I have tried this with a few recipes. Some have turned [..]


Today’s question comes from Elaine Samuel and she askes me, “I love to make a Red Velvet Cake for my family. We all love it and it is just so pretty. The recipe calls for a full bottle of RED FOOD COLOUR. It bothers me to add all that food colouring to the cake. Is [..]


This week’s reader question comes to me from Lisa Neuls who asks: “Is it alright to peel/cut the outermost green layer of the potato and still eat the inside white core?” If the potato has a lot of green or tastes bitter, it’s best to discard it. If not, peel and cut out any green [..]


Keywords: Belgian Waffles, recipe, Waffle Recipe

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09-12-2011

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Christine Picheca provides innovative ideas and professional customized content to promote your food products and communicate your message. My friend Stephen Beaumont and chef Brian Morin over at beerbistro restaurant in Toronto just launched THE beerbistro COOKBOOK. Here in the Foodie-file I use my 15 years of professional cooking experience to answer your burning foodie questions.


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Today’s question comes from Jenni Stock who asks: “I would like to have someone explain to me the difference between Belgian waffles and normal waffles… Please advise. This weeks “relaxed” entertaining recipe is for Asparagus Brunch Bread in honour of the first local asparagus (hopefully asparagus has arrived in your region).


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The awards are a stamp of approval from the Liver Foundation to food manufacturers that rise to the challenge of creating delicious and convenient foods that meet health and nutritional standards. Brewers Plate is a delicious collaborative effort between Green Enterprise Toronto, Slow Food Toronto and Local Food Plus who work to promote local-sustainable food and farming.


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Very Good Food || Archive | Recipes

Christine Picheca provides innovative ideas and professional customized content to promote your food products and communicate your message. While in Mexico I learned about and indulged in many new ways of enjoying this libation outside of the popper with lime and salt. Through recipe development, food campaigns, spokesperson services, food production and industry consultation, Very good food.