annanstee

I absolutely get a buzz off chiles of any kind- I would love to know the science behind it

Canucklehead, It is on the east side of the market building, in the parking lot in front of the Arts Club Theatre.

Cheese Garlic EVOO

Personally, I love to eat meat, but not factory farmed meat (or eggs). That is the personal line I draw in the sand, and everyone's is different. The vegetarians I know choose to eschew meat or various animal products for many reasons. Some don't like the taste or texture, and have leapt out of their seats at the taste of Texturized Vegetable Protein. Some have religious convictions, are buddist or hindu. Some have concerns with the environmental impact of large scale animal husbandry. Some feel it is healther, and some feel it is ethically wrong to eat anything with a face. I agree with the person who is contempuous of those that see meat as being born from a styrofoam tray, but I can't fish or even squash bugs- even though I eat fish, and might even try bugs. Conclusion? People are complicated. We all have reasons for what we will and won't eat, based on many, many factors. Food Taboos can seem incomprehensible to the "uninititated", so the best we can do is to eat with mindfulness, eat what pleases us, and look upon those with kooky food ideas with gentle indulgence. But those raw food nuts? Don't even get me started!!!

But I think the point here is that these stores are failing to go above and beyond what the LDB's offer, and as such are not offering any value to the consumer. I went into one lately that was two blocks from the govt store. I didn't see anything I couldn't get from the LDB down the street, which is open Monday to Saturday until nine. From what I could see, I was paying a premium for the decor. I prefer to go to Marquis and Liberty, where they actually have product I can't get at the LDB, and knowledgeable staff.

Well I vote yes- I think this is something we want to know, and would fall under the catergory of Cuisine (Books about). Thanks for the info. I will definitely be stopping by this Saturday. I will bribe my four year old w/ Lee's Doughnuts to keep him happy about the sidetrip.

Could this have anything to do with how competetive the prices ar in restaurants in Vancouver? I think we as diners have a pretty good deal in terms of what we expect to pay for high quality food. Could this be part of the problem? Or do kitchens in New York and London pay the same sort of wages and charge thrice to the diner?

I stole the "I love chocolate chip cookies" cook book form the book bus at around seven and systematically made every recipe in the book. (Shhh, I still have it).

cinnamon toast, and "garlic toast with french bread buttered, sprinkled with garlic salt and then toasted. Ther first actual meal I remember preparing for others was spaghetti with meat sauce.

Okay, but can you actually live in this city for less than 14 per hour- and as other posters have said, the busser likely makes more with tips? I know that I expected that my own education would add to my bottom line. Is it any wonder that they would feel the same? I am not saying it is realistic, or that an independent restaurant can afford it, but that is not to say that these students are underestimating their worth. 14 dollars is barely a living wage in Vancouver.

Raimac Food Store Equipment (604) 324-1466 54 69th Ave E Vancouver, BC I called and they said they had 3 in stock at about 24 dollars each. I am sure they would order more if you needed quantity. These are the heavy ones butchers would wear. Lighter weight dishwasher aprons can be found at any restaurant supply place, or probably uniform suppliers as well. Hope this helps. Ann

Is hijiki considered sea asparagus? There was some down at the South Seas Trading Company In the GI market last weekend.

Sorry, guess we were all posting at the same time- I withdraw my earlier suggestions and endorse the Smoking Dog : )

How about Annapurna on 4th and Burrard if your folks like Indian, or Incendio on 5th and Burrard?

I second the Enoteca and Adesso!

Pan Roasted Halibut in Cilantro Lime Butter Risotto with Morels, Oysters, and cremini, viognier and shallots, spinach with crispy fried garlic. I drank the rest of the viognier : ) Edited to say- that is oyster mushrooms.

"That's it kids...suckle daddy's giant sugar ball" (80 pound caramel coated cotton candy ball)

You know, that actually could be it. There was one on the old concession. Edited to add Okay, I just read more carefully upthread, and someone else already pointed this out

You ever so humble servant. A. ← Thanks Daddy A

Daddy A, Where IS the web page? I couldn't see on a Google attempt. Snacky Cat, your discriptions were tempting enough to make me plan a trip there this Saturday, so thanks for letting me know about a find I had never heard of. Ann

ketchup. I just don't get it. I have learned to eat it with fries occasionally, but the idea of putting it on a hamburger or hotdog totally freaks me out.

Rainforest crisps St Andre triple creme Smoked oysters. I don't have to hide my bottled water from my husband, as he won't drink water unless he's playing hockey. My four year old is another matter. My husband hides chocolate and chocalate covered hobnobs from me all the time.

Onions Beets Bananas Grapefruit Chicken Livers Squid Homous Fish, but fish wasn't as good back then- it came from further away, under cellophane, and smelling distinctly fishy.

From the days when flying on a plane was a special occasion worth getting dressed up for, rather than a torture session involving lengthy interrogation, attempted poisoning, forced contortion, leg emboli, and drinks in plastic cups.

Hmmm. All this controversy is leading me to believe that I must head straight to Pan-o-Pan! PS: Lots of yuppies can't cook worth a damn : )