owzer

Try C-Wok in North Vancouver. Pemberton and Marine (I believe). It is has pretty decent Szechuan takeout/delivery. (Usually under 45 minutes) Mongolian beef is a fav of ours there. (although it use to be even better under the last chef) Red Chili is another that we use in West Vancouver. Small family runned operation on Marine & 15th. My wife loves the soya duck & the double cooked pork. Use to order from the Chinese place on Westview. (same complex as the Safeway & Esso station) Use to have decent dim-sum (if one didn't want to travel across the bridge). They have since changed owners a couple of times. Anyone tried it recently? Best, Wen

For ya out of towners, Congee Noodle House is a cash only operation. Wen

Interesting read. Thanks for the post. Seems like these are the Pacific lobsters instead of the Atlantic ones we are accustomed to. Best, Owzer

Went to Arian for a late night snack. My brother had beef stew with tomatoes and eggplant and I had a stewed lamb shank. Both orders came with really fragrant Basmati rice (mine green) and the portions for the stews were huge (portions for kebobs seemed more reasonable). All this for about $17, tax and two pops included. T'was very good and it was a really inexpensive way to introduce myself to Iranian food. An Iranian woman customer seemed surprised to see two nice Chinese fellows in the place and asked if we like the Iranian food - and well - we did. ← Been to Arian's with my wife and baby boy. Got a couple of stares from both the ladies behind the counter and a few customers. (we are both chinese) The portions are indeed huge (more rice than shanks) and it was food court style self serve. Will go again.

Thanks for the tip. My wife and I have driven by it a couple of times and have been tempted to give a try. Now we will. Best, Owzer

Back to Eat. Went a couple of years ago, and this was my impression. 1) Remembered that they had some sort of competition for local chefs and new cooking school grads. Tons of beautiful displays and interesting plating techniques. Saw Scott from Diva @ the Met with his videocam. Don't know whether they still do that. But a definite highlight for the aspiring chef or the semi-pro home cook. 2) They issued us food vouchers upon entry. Stubs that you could use at various stores for the "free" food. Be warned that the lines get pretty long. Extra vouchers were also sold on site. Can't remember how much... 3) The live demos were kind of interesting. Remember Christine & Rob doing their thing. Don't get much of a view when you seat further back, though. 4) The rest of the show consisted of various retailers and vendors hawking their ware. Interesting enough the 1st time around, but won't do it again. The only reason back this year for me would be to meet up with the EGers and finally put a face to the names... Best, Owzer

Hi everyone. Long time lurker, first time poster. Why the sudden post? 2 words. Bob "i don't have a clue what i'm doing" Blumer. (I know, its more than 2 words.....) My one and only true nemisis. The one that taunts and haunts me even in my dreams.... Why this clown is still on air baffles me to no end. Watched one episode when he 1st aired. Horrific is the word I use. Decide to give him another chance. Same reaction. Now I just plain avoid him. Even to the extend of planning my Food Network TV time around missing his shows. One thing I know. My nemisis must GO..... Best, Owzer

It all boils down to what gives you the most drinking pleasure. Some people like it filtered & without any sediments. I know of a couple of guys who love sediment in their wines. Go figure. Some people like primary flavours with tons of fruit. Some people like dirt and poop. What I am saying is that there is no right or wrong when it comes to the issue of decanting. As long as you maximise value from your wine, who is to judge? General rule of thumb for decanting, though. If you don't enjoy sediment, try standing up the bottle 24 prior to serving. This is especially true for older wines or young unfiltered wines as they both have a perpensity to throw sediment. Decanting is often easier when the sediments are at the bottom of the bottle. If there is no sediment or you do not mind some in your vino, then pour a glass and have a sip. Great if you like the taste. If you don't, try decanting the whole bottle. As discussed above, decanting adds air into the equation thereby starting an irreversible chemical reaction. Most times it works, sometimes it doesn't. Hope that helps.

Market forces decide these issues. I am sure a potential proprietor of a French Bistro will do their due dilligence and research on the best location to maximise returns. That they do not have a FB in Commerical drive is probably the same reason why one does not exist in South Burnaby. Any ways you are always welcome to come over when you are craving for some red meat.