stovetop

source saputo readers digest version

I am very sad about this and I have not seen very much written about, this would be very bad for Vancouver Island and for BC, we do not have very much left in the dairy industry, Dairy world is owned by Soputo out of Quebec. Quebec would become the dominant leader in Canada in the liquid milk business and it could close all plants on the island, just like they did with the chicken industry, there are no more fed plants on Van Island. Please does anybody care about The BC agricultural sector; I have been a chef all my life and I am getting tired of all these multinationals and vertical integration going on, when will somebody care about our very sacred food source. Times colonist island farms Agropur steve

Coop, I agree with you on that one, I have watch places last about seven months at a time in that location, I can not think of any spot in that part of Westside that has flipped more then that location, although now the whole area has changed and the density probably has more then doubled, it has bad KARMA on it, they should have done an exorcism on it before a new place goes in, like have naked people running around on the summer solstice burning wheat grass or something, hell if that don’t work what will? steve

You mean, burn to the ground?? That is the broadway location you are talking about, or Northvan?

Right by Milestones on west fourth going west next to the laudry mat. steve

Does not everyone serve Campbells soup? That is true. Junction cafe at the campground is one of the fav local hangouts. Sushi Village one of the fav locals hang outs Tapleys pub food is cheaper and good and all the locals hang out there, cittas is cittas and always will be, upstairs you are definetly in the whistler zone. Boston Pizza in the creek side, Hauses pub. Earls, Milstones, The original and Blacks Pub. After that you are talking like a hundred bucks steve

What happened to the living room?? It was a HOT place about six years back; let's see, somebody from there went to hells kitchen or their other place??. I lived in the hood for over ten years, it was a kits fav, no joke, then it fell and fell. Now I have no idea, nobody I know goes anymore, also every one moved to main street area, only a few left in skitsilano. Your sarcasm ranks up there with the cruelest, do you ever hold back or do you just say whatever crosses your mind. steve

Yum! With bananna and maple syrup, walnuts, whip cream (real). steve

I have had so many great experiences at jericho sailing club; it also is so accessasable, not like RVYC or Jericho tennis, borrow me a dollar sir? I mean ten years of being a regular customer, you have a lot of experiences, sunsets, days of sailing, walking, football, mountain biking, god I love Vancouver. steve

The Green Room; on main street, king edward, related to the juice bar in kits, alma, been around for long time, vegetarian and meat products, very high quality, casual service, table service. one of the firsts on main in restaurant row. regular customer for 10 years ( more then one location) steve

These are great places. steve

They can not grow them on logs, lke oyster mushrooms and shitakes, somebody I am sure will fiqure it out, Otto would for sure would have done it, if it could be done?? Chanterels also can not grown on logs, they also are still wild muchrooms in the commercial market false morrels are easy to pick out, like I said before pick one mushroom stick with picking it, once you a very confident, then move to the next one,one at a time, I am not a fool, we all should be carefull in the woods, but it realy is not that difficult to indentify a morrel, i made 600 dollars in a week when I was eighteen, I had know idea about mushroom, if I can learn then anybody can learn. steve

i am sure there is a recipe, but hell just wing it, you will see with your eyes what you are looking for, it does not take to much cream, ppepercorns, can you ever have too much??? steve

what my jazz drummer friend used to call guiter players that play way outside the groove kinda like john scofield, but we are talking like aliens, no one understands except for maybe the bass player. That is wanking off. steve

My biggest beef is chefs who wank off like a jazz musician, not every one gets what you are doing , and if they do not get it, that is your fault , the chef . steve

Robyn I am with you all the way, you bring up all valied points, you want things just done right, so do I. It is kinda like goldy locks and the three bears steve

Sorry, I just have a hard time being in fear in life, I meant that people died eating hamburgers that were contaminated with bacteria, in nature this bactreia or poison also exists, it is just part of life, we can hide in our homes because of fear or we can learn about the mushrooms, I am glad that more info is being brought up and I appologize for my conveluted direction rather then explaining the way you did. Sometimes my passion gets the better of me. steve

People die eating burgers to but they still eat burgers.

Thanks steve

Sandra where is the origin of this recipe, is it like Moroccan or somewhere in that part of the world steve

Is/was the owner of Le Cirque??? I have been in the bus. all my life, Is this book worth reading. That is what our business is all about, some people walk into a place with such an attitude, who the hell are you?? You do not have a history here to have such a bad attitude and heavy demands. Relax then maybe we will get you all those weird request, but to walk into a place and think you are god is a lousy way to bring someone onto your side."You draw more fly’s with honey then with vinegar" steve

Morels are easy enough to find and identify, you must have a local mushroom book about the region you are in. I was just eighteen years when I picked morels, I was as green as you get, I was not a mycologist and most pickers here now on the coast of Vancouver island Canada are not mycologist, fear is our biggest enemy, stick with one mushroom, do not stray away from what you know, read the books from your area, maybe go out with an experienced person, learn and then you will be able to pick on your own, this is not rocket science here, it is just a wonderful mushroom called a morel, it is a beautiful thing; nothing like finding a big cash of mushrooms on a hillside, it is on of the most exciting things in food, but sometime you have been hiking in the pouring rain for hours almost lost then you think your eyes are deceiving you, rubbing them, you still see all on that hill. Wow!

Chef I am so there, if you need some help putting together a class on meats. steve

For me I have to put one thing into perspective, when you buy a car you kind of have to have something in mind, type, colour, model, brand; then you go shopping, you have the opportunity to test drive the vehicle that you want to purchase. You finally decide on a vehicle, now the hard part the fine print and details. The add ons and the standard or special editions, this is where my point becomes clear, you pay for every addition and change you make and sometimes you will have to wait because of those changes, like 3 months. You can jump up and down and leave because you can not have your car now. That is life. I have more analogies but I will spare you because I believe you will get the point. I have been an owner, chef, waiter, busboy, cook, dishwasher, and have worked in the food retail business and I can not understand sometimes the request of spoiled, unreasonable, picky and just demanding customers who want everything for free and who I suspect get it. When I write the checks things are a little different when dealing with customers; at this point the restaurant is an extension of my home, sometimes it is my home, cause I spend more time in the restaurant then I do at home. I am able to deal with the customer one on one and I am not afraid to refuse service to a customer because of their unreasonable request or that they are just an asshole. You guys think that the CHEF is the asshole; well I have to tell you that you have not been out there, people are out there, just to get as much free food as possible and make restaurant people mental and push cooks to the brink of insanity. The customer is not always right and I will never be your servant, I will always choose who I want to do business with and will send any but head out on their arse if I feel that they will never be good for my business or for my staffs mental health and disrupt the paying and loyal customers. This is also a detail so many threads miss is we like to deal with the regular customer. This person has developed a relationship, they know what they can get, they become a customer because of this, they demand and you supply. If they demand something you cannot supply why the hell they are there. You do not go to ford looking for a Toyota. Customers are not always right, but if they are a regular customer and 90% of the time they are a reasonable human being most of us would bend over backwards to accommodate their requests. But still you can’t get a ford at a Toyota dealer. Lawyers, Accountants, Accountants, Mechanics, Plumbers, and any other business that I did not mention charge you for every detail, so why can not we charge you and when it is very busy and you have twenty people making changes to the MENU, it is the “fucking” menu for a reason it is what we sell. If you make those changes are you willing to wait and pay for it???????? The answer 90 % of the time is: “no”; the customer does not want to wait, no they will not pay for it. So who is the unreasonable one here? steve