Jeffy Boy

Just to make this clear, this is all just a hypothetical backpacking trip. Over the years my travel style has also matured ("what kind of crappy hotel doesn't have bubblebath?!?"). I can guarantee if I do go backpacking again it would NOT be in arctic conditions. (I moved to Vancouver from back east to escape that shit!) Two problems I see with wine: relatively low alcohol concentration, and rule #3 of backpacking - "ya pack out what ya pack in". Humping out an empty wine bottle would be a drag. I think I'd lean toward scotch. And maybe some Grand Marnier to put on my instant oatmeal!

I've never been to the French Laundry or Trotter's, but Lumiere or C don't do it for you?

I can't believe I read all of project's last post. But this thread is like a car accident - I just *hafta* look.... OK - When I go to a fast food place, they usually throw in a last up-sell (would you like fries, apple pie, super-size it, whatever). In every instance, I've found the question -it's always framed as a question - to be polite and brief, and they've always taken my "no, thanks" as the answer. OK, maybe a couple of times they strung it out into two questions, but my second answer of "no thanks, that'll be it" has ended it. I've never felt "insulted" by the question. I could see how one could find this annoying, though. Seems like a simple solution, though - don't go back!

Didn't MacDonald's test market a Big Mackerel McSnackerel? In Finland??

Criminal! Beer in cans, or still in cardboard packaging should probably be OK - the cold storage will do them good. But it wouldn't take long for anything in a bottle exposed to that light to start getting skunky, even with a good turnover of the product.

I agree completely. Maybe you should stick to vending machines.

So that's just over $15 US - Is Santa Margherita cheaper in Canada than the USA? Isn't it usually the reverse? Actually, I've found wine prices to be quite good in Canada, when compared to the US. Our government-run liquor stores are huge buyers, and should be able to get some economies of scale. I found something on the web that says BC has an average 110% markup on wine, with a 10% provincial tax and 7% GST on top of that. Not sure how that compares with elsewhere. We get hosed though on beer and liquor, when compared to the US. It's the minimum prices that kill us - $3.00 per litre for beer, and $25.91 per litre for spirits. The minimum wine price is $7.20 per litre (no two-buck-chuck here). I noticed KMPickard says the Santa Margherita is only $15.55 in Ontario - is that Canadian??

A few thoughts: Portugeuese - I really like Latin Quarter on Commercial. Their paella is terrific, and with a pitcher of sangria I'm done for the night. Pizza - if you haven't been to Incendio (the one in Gastown is better than the one in the west end) you should try it. Agree on Mexican - a little short on good places. Still no Moroccan? I'm dying for a good, rich Tajine. Best Lebanese I've been to is Habibi's on Broadway. Great food, and inexpensive.

Vancouver BC - $19.95 Canadian, through the BC Liquor Stores.

No argument that the quality of food on North America has gone down the dumper, but have you BEEN on a flight in the US lately? At least in Canada they still serve something. My last several flights in the US have offered nothing but those little "mystery baked and seasoned dough knobules" in a foil packet.

Great to have eyes & ears out in Tofino! Let us know when SOBO actually reopens, if you can. I'm looking for an excuse for a roadtrip out there, and I'm really interested in trying that place!!!

We used one of these services a few years ago. With both of us working, we ate out fairly often, and found it a bit of a challenge to use up the stuff before it went bad. We didn't always know exactly what we would be getting, which was OK. Figuring out how to use up the occasional "surprise" ingredient was often fun. We stopped the service after about 6 months for two reasons - the amount of wastage we ended up having, and (the final straw) a delivery in which the lettuce was crawling with aphids. (welcome to the world of organics). Unfortunately I don't remember the name of the place - wouldn't be surprised that they don't even exist under that name any more.

I've read you should give 5% to the captain/headwaiter, and the balance (10-15%)to your personal waiter. But I've never actually seen this in a restaurant. Sounds kind of pretentious to me, and I think it would turn me off. I'd do the same and lump it all together. Believe me - they'll figure out how to split it!

Thanks for the review, Coop. This sounds like a great place! We'll be going to Parkside for the Dine Out deal later this week. At least one of us will be sure to get the toffee pudding!!

2003 La Chamiza (Argentina) Chardonnay. Had this along with chicken breasts stuffed with artichoke, brie and garlic. The La Chamiza was crisp and fresh, with tastes of green apple and grapefruit. And an absolute bargain at $6.95 CANADIAN!

The Brady Bunch cookbook! Does it have Alice's recipe for "Pork Chops and Apple Sauce"?

The square watermelon is a good first step. Now they just need to get it down to the size of a grape, with no rind or seeds. Then I'll be happy.

I didn't know what "Everclear" was, so I searched on-line. Found this on Webtender.com. You tryin' to kill me? You certainly score points though for weight-efficiency! Everclear -------------------------------------------------------------------------------- Everclear is a brand of pure grain alcohol, available in 190 proof (95%) and a less common 151 proof (75.5%) variant. It is produced by the David Sherman Corporation. Because of its strength it is illegal in many US states, and probably not available outside USA (at least not the 190 proof variant). If Everclear is not sold where you live, plain vodka can be used instead (Everclear is basically a strong form of vodka). Shots of Everclear can be done, although it is ill advised. Warning: Can be lethal when substituted for water in Jello shooters.

Great question. Same question for Vancouver here: Under-represented cuisines in Vancoouver

I was just recalling a backpacking trip from my younger days, where we brought a couple of wineskins full of vodka, and some packets of Tang crystals (to make Screwdrivers). My tastes have matured a little since then, so I'm curious: what would you bring along for a 4-day backpacking trip, for a little fun around the campfire? Remember - weight and space are at a premium (penalty for anything you have to bring in a bottle), and there ain't no ice or refrigeration.

Saw a thread in the Toronto section of eG talking about cuisines that are under-represented (or even absent). What types of cuisine do you think are under-represented, or you would like to see a greater selection of, in Vancouver? I haven't found much Moroccan here. I'd also like to see more Lebanese.

You're right, Tiger was a Canuck after being a Leaf. His catchphrase, "Done like Dinner", was used in the context of how they would beat the opposing team, as in "they'll be done like dinner". He also invented the hot-dogging move after scoring a goal where he would ride his stick around the ice. Kids were imitating this move for years.... I recall the recipes were just a bunch of macho barbecue dishes, with made-up corny names like "Cross-check Chicken Wings".

butter_chicken.

Ah yes... The ESSENCE of the hot dog! Well, here's another good link A Hot Dog Primer for Inquiring Minds from our good friends at the National Hot Dog and Sausage Council. Along with meat and water, other ingredients are "curing agents and spices, such as garlic, salt, sugar, ground mustard, nutmeg, coriander and white pepper"

Well, if you're a fan of Kids in the Hall, you'll know that the secret ingredient is WIENER FLAVOUR! (If you're not a fan, you'll have no idea what the hell I'm talking about...) I found an interesting link Focus On Hot Dogs - a USDA Food Safety and Inspection Service site. It has a full definition of a "hot dog", and applicable rules and regulations. For example: -> they consist of not less than 15% of one or more kinds of raw skeletal muscle meat with raw meat byproducts -> the byproducts (heart, kidney, or liver, for example) must be named with the derived species and be individually named in the ingredients statement -> Turkey Franks or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass. Also, did you know that "The definition of "meat" was amended in December 1994 to include any "meat" product that is produced by advanced meat/bone separation machinery"?