Jump to content

barolo

participating member
  • Posts

    1,125
  • Joined

  • Last visited

Posts posted by barolo

  1. I have to agree this release is not exactly enlightening.

    Does it mean that the holdouts who would not join the VQA program will participate under the new model? That is what I divined from this comment: "The benefit of this is that it will meet industry demands for an independent and objective governance structure"

    Anne

  2. I always thought that the presence of Red Tide precluded doing this now. I'd be thrilled to know I had the go ahead to go harvesting again.

    My son is four and he would be thrilled to pick his own mussels.

    The link provided by Rhea_S above gives you the information on picking limits and a link to closure information, although it is probably easier just to call the DFO office and ask about closures.

  3. Leaving aside the all the obvious jokes - the opening of a food store devoted to dogs in the West End doesn't surprise me at all.

    There's lots of pampered pooches in Vancouver and already a number of dog bakeries or deli's, not to mention the success of Modern Dog magazine - the lifestyle magazine for urban dogs and their companions. Then there's the dog spas and summer camps.

  4. The mussels most commonly grown out here are the Mytulis galloprovincial and in a very small part, the eastern variety Mytulis edulis.

    Thanks Oyster Guy.

    Do you know if the BC Honey Oysters now on menus all over Vancouver are Mytilus e., Mytilus g. or something else altogether?

  5. OK, here's an explanation from the BC Shellfish Growers:

    In BC, efforts at mussel culture with the native Mytilus trosullus have been thwarted by both duck predation and massive natural summer mortality before reaching marketable size. A pilot project was carried out in the early 1980's to determine the potential for growing the blue mussel, M. edulis. It met with limited success. Problems of summer mortality, weak byssal attachment and losses due to handling and shipping were the main obstacles to successful culture. Those problems are slowly being overcome and now M. edulis and M. galloprovincialis are being cultured on a small scale.

    Website is here: BC Shellfish Growers

  6. Leave home shortly after 9:00 this morning and walk down to the Aquatic Centre ferry, picture postcard morning, eight of us on the ferry. On to the island - JJ Bean coffee, bread, fresh halibut, sausage, spinach, two big bunches of daffs for $4, Globe and Mail. Lots of room in the market for strollers, tourists and even the locals. Back on the ferry, walk along the seawall admiring happy dogs on the beach and home by shortly after 10:00. Seems like a good thing to me.

  7. Aak! Forgive me Neil, I thought you were kidding.

    "The Saltlik is a renasent steakhouse that speaks to the casual dining market of our times"

    This fine prose should inspire us as we develop our own little dream restaurant with the fire pit and roving buses.

  8. how are you finding availability of the magazine in vancouver?

    Hi Treve: Not just reading it - picking up extra copies to pass on to friends and relatives. I have no problems finding it, I'm often at Marquis Wine Cellars and they always seem to have stacks. This month I picked it up at the Cookshop downtown.

  9. Taking barolo's advice, a group of us took on the arduous task of taste-testing some of the desserts at Ganache Patisserie on Homer Street in Yaletown.  A tough job, to be sure, but we manage to suffer through somehow.

    PeppermintTea, Ling, dUbVADER and I taste-tested five desserts between us. 

    Wow, good work and great images. I haven't had the Caramel Chocolat yet, so I will have to make up for this lapse. My two favourites so far have been the Opera (obviously I like it more than your tasting panel did - I really like the combination of textures and flavours) and the Concord Framboise.

  10. I picked up the March/April EAT Magazine this afternoon. A few of the highlights:

    Vancouver and Victoria hotel dining

    Artisan Cheese Desserts

    Asian Palate - as series of articles on Asian influences on BC food - includes recipes

  11. Also, taking a cue from places like Sooke Harbour House, our own garden for herbs, peppers, etc.  I'm sure J (my wife, not BonfireCuisine  :hmmm: ) would be happy helping look after that (I'm expecting a call from her any moment to give me hell for volunteering her!  :laugh: )

    A.

    I'll take a few shifts on the garden to help out.

  12. OK, I'll play.

    I think it would be helpful to pick a location and expand from there.  I'll start by suggesting the Boathouse location on Beach. 

    Have at it.

    How about that giant ashphalt salb down by Jericho Beach, to the left of the Sailing club. Slightly out of the way, with parking, amazing view, parks board as the landlord, build a boat launch for day sailers etc. Wow, what a Westcost experience that would be.

    Patio - huge

    Chef, why me of course ! Can anyone secure the funding ? PM me if you can and I can clear my schedule right away !!

    Food cost ? As long as all other elements were in line to turn a profit, this could go up to 40 % In order for that to work, it has to come from somewhere - service, beverage cost, little or no rent, or just sheer volume, volume, volume - in order for a restaurant like this to sustain itself, it needs to turn a profit. People have lost fortunes building their dreams.

    Build a salmon stream right into the park. That would have David Suzuki eating there every day !

    How about that as a starting point ?

    OK, this is getting interesting!

    I like your ideas Neil. And of course we need to make a profit.

×
×
  • Create New...