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Keith Talent

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Everything posted by Keith Talent

  1. Just back from a very early dinner (lupper? Dunch? Linner?) at Nu. Anyway, as advertised it was superb. And there was no lotion on the taps in the mens room, props to Len for hearing customer feedback. The room is gorgeous, absolutely stunning, cooler than Vancouver deserves. So cool that you look arounds the room instead of at the view outside. Only two complaints, and only one is a fualt, the other is a minor niggling point just to be cantancerous. The chairs are gorgeous, but very uncomfortable. Fuck, maybe it's just I'm old. the other minor bitch is the pears were hard and unripe under the incredibly succulent and delicious fatty pork belly. The Prk is so good you're willing to ignore this detail however. Killer value. Beautiful room. Good service. Amazing food. Grand slam.
  2. Short answer, there is none. The long version would see you stop at Papi's in Steveston, which truthfully I haven't eaten at since Ken Iaci took over, with the exception of the Cantina at the back, and they make a very good pizza. Truthfully, there is so much absolutely superb asian, Chinese (in all its' gloroius variants), Japanese, Korean, Malay, Vietnamese etc. why bother looking for western? Downtown is fifteen minute away over the Aurther Lang, probably closer to central Richmnod than Steveston, so enjoy the terroir of your locale and gorge on asian. No to belittle your question, but a better question might be why does Richmond not have a good Thai restaurant? Hell, I'd settle for an average Thai restaurant.
  3. I'm going to take Paopao's recco and give it a go. I've heard from two (non food oriented) friends that it was brutally bad, but I suspected it didn't live up to their expectations of a week at the Club Med in Mazatlan, as it were. Your praise makes me think the chips/salsa/cerveza crowd might not get it. The menu has always looked good to me.
  4. I'm clearly missing something. You made this, correct? Or ate in it Mexico? THis food is not available withing a 2000 mile radius of my house. And Reidel makes a tequila glass? WTF? Imagine how much better it would have tasted if you had the Riedel Mezcal glass. And now I'm super hungry. Off to the kitchen for some lame pale immiatation of the glory above.
  5. Damn, I had reservations that I stood up based on Andrews opinion. I thought to myself, screw it, I've been to one too many Watermark/Lift styled joints lately, no more for me, Morrison scathes it in his latest review. Sorry Len. "No standards in dining"? Screw that, that's even worse than Gill calling Watermark crap.
  6. And I'd totally love to spend more time in Victoria, it's a shame that I know my way around downtown Portland better than Victoria, and Seattle about a hundred times better. Stupid un-fixed link. Can we build a bridge already, those ferries seem to work about as much as me on a Friday afternoon. With a bridge I could be in the inner harbour sooner than I could be in Bellingham. Criminal. I'm heading over to the Eastern Canada forum to vent my frusteration at the Confederation bridge. Don't be alarmed if you see smoke eminating from the board.
  7. Thanks to all that replied, either by pm or here. Now I've got another question, why is Vietnamese coffee not more prevelant at home? I hate to break it to you folks that spent fifteen hunded bucks on a Saeco automatic esspresso machine down at ECM, but your after dinner esspresso tastes like crap. Seriously. Good esspresso is near impossible at home, only made well by those obsessive coffee geeks, and I have none of them in my aquaintence. Vietnamese coffee would seem to be the perfect substitute, surely I'm not the first to conclude this, google has lots of people making it at home. Why not more? Why not 99.9% of Vancouver restaurants that serve embarrassingly bad coffee? Is it hard to do? There some trick that I don't get, because on the surface it looks pretty simple and yields the best homebrew I've yet tasted. Results pending.
  8. The missus has taken the notion that our hospitality ergo our love will be incomplete until we can finish meals with a Vietnamese coffee. We need those little pressed tin drip utensils, Anyone have a line on a Vietnamese housewares shop? My initial response was we could steal them from cafes, but I was reminded that this was both unetical and immature. Damn being a grown up sucks. Looked at Daisio. No joy. Assorted Richmond asian housewares/kitchen/weird crap shops were no luck either. Somewhere on Kingsway perhaps? Gracias
  9. For the record, I never go to Costco either, but I'm not letting that fact dissuade me from having an opinion as to their cheese retailing prowess. Apparently, they do a bang up job with the cheese. Tires too.
  10. La Grotta del Formaggio 1791 Commercial Dr 604.255.3911 A better store than the slightly pretentious Amis. Doesn't have a Lambourghini dealership across the street to drool at after buying cheese, so it's a wash. Actually, Ami is stronger in French/English frommage, La Grotta in Italian formaggio.
  11. Is there a smilie for least suprising revelation ever, 'cuz if so I'd use it right now. Anyway, I'm going to arrange a trade, Rick Bayless from Chicago for Rob Feenie and future considerations. Think they'll go for it? Actually, maybe we should package up some Cantonese chefs, ship them off along with a couple hundred poundss of salmon. It'd work.
  12. You can buy Plymouth in even crappy liquor stores. And it's cheap. Not really suitable for a G&T though. Not really unsuitable either, just kinda overkill. The lime and Tonic play a far larger role than the gin, and I come from the equal measure school of thought.
  13. Caperberry? Sounds too much like further development is being done on a product that needs no more. Just like fries, why are people working on battered fries and curly fries, plain old fries were good enough, no further development work was needed. And this is just a guess, I could be wrong, but I like the surface area that a green olive gives. I suspect the interior dimension plays a significant role.
  14. Heretic. Townsfolk are currently marhing towards you, pitchforks and torches at the ready. You will be run out of town unless you recant your sacriledge. The only acceptable use of vodka is in a Vesper. Or a Caesar.
  15. A more intelligent member might be able to argue the birth of the "secondary cut steak" from the loins of our pride and joy, Neil Wyles at the HSG. (<--Worst imagery ever.) You can't swing a dead beaver in this town without hitting at least three patrons sitting on a patio eating a Flatiron. Is there a place in town that doesn't currently have it on its' menu? All because of the Hanger at Hamilton
  16. The Red Door does a version of chili squid (please note the absence of the word acceptable in front of version). Actually, it's not that bad, just has batter issues. But then again who among us doesn't have issues of some sort. The Belini as re-interpreted by the genuises at Milestones has become an embarrasing and ubiquitous addition to Vancouver casual joints. Frozen, with no real booze flavour, overly sweet and dispensed from every good bartenders most cherished implement, the Slurpee machine. Certainly better than the plain old prosecco version at Harry's in Venice, and doesn't go for twenty-five Euros a pop.
  17. Canuckle and Hue, thanks for the help. The crispy rice was being dipped into soup, which looked like a slightly thickened seafood base, not particularly appealing to my pallette, dip it into dan dan noodle sauce however would be another matter. are the accompanying flavours open to interpretation, or is there a tradition crispy rice dip/suace?
  18. I meant to give a shout out to Chuck-e-che. Best line around here in ages.
  19. You should know that the Eggs over my Hammy was created by none other than Jacques Pepin and Pierre Franney just prior to the end of their tenure at at Howard Johnson, the concept was then sold to an upstart Denny's just as a young Phillip Roth was interning as a copywriter at the ad agency hired to name the egg/ham/cheese/sourdough sandwich. A little respect please.
  20. Pleased to see people trying and liking Shanghai Wind. Just don't forget, it's our little secret. Saw two interesting/strange/weird dishes there last week, was hoping someone could help with a little background. First was "Crispy rice" which looked like large flat sheets of rice crispies, broken and eaten like a giant taco chip dipped into soup. The second was meatballs, straight outta Nick Spaghetti, two bocce ball sized orbs in a hotpot surrounded by bok choi. Has anyone ever heard of these? I've never seen them before. My problem is we always go at 5:30, in order to ensure a table along with the first wave of customers and other tables don't have food as they're just ordering too. Ineveitably whatever they're having next to us looks about a million times better than what we're having. And one last point about Shang Hai wind. Where do elderly chinese get thier constitutions? The place is a huant for older couples, inevitably frail and tiny individuals, they always without exception order more than our family of four, and finish everthing. Whole fish, noodles, soup, appetizers, meat entree, the whole deal. Gone. It's almost like Ling has inherieted her ability from a grandmother somewhere.
  21. Oh please, everyone knows your mullet, tats and assorted pierceings are just your restaurant critic disguise. It's the worst kept secret in town.
  22. Oh please, everyone knows your mullet, tats and assorted pierceings are just your restaurant critic disguise. It's the worst kept secret in town.
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