Daddy-A

They were nagged into it by a woman? Besides, I never said men didn't talk about food, just that we'd rather eat than over-think. Thinking hurts. (Note: I left that one wide open ... go ahead, knock it outta da park!) A.

See, herein lies the difference: Women want to talk about this stuff. Men just want to eat. Proof? A woman started this thread. A.

My wife & I are Disneyland nuts. Last time we took the kids, we lived off smoked turkey legs for 4 days! Other faves include the Veggie Chili in the Sourdough Bowl (California Adventure Park) and Frozen Bananas! A.

I wouldn't worry about that, although others may disagree. The fat is only going to add flavour anyway. If you're doing burgers as well, this should be plenty. I did 2 x 10lb butts for 40 people, but had roast suckling pig, and others food as well. I ended up with about 2lbs of leftover meat. I rotate simply to have the juices (fat, etc.) distribute evenly throughout the meat. I know many others don't turn their butts, so take that for what it's worth. Low and slow. It's all good. A.

Actually, considering the topic of discussion (i.e. Gill's latest review) I think the question for me would be: Are CFD's worthy of a review on the G&M? Other than the Joey's opening up new digs downtown, I saw her whole exercise pointless. She could have easily written the entire "review" from a press release, and from my POV added zilch to our collective dining knowledge. Then again, maybe we aren't her target reader. A.

I'll be sitting on the dock at our cabin, drinkin' G&T's and swatting black flies. A.

Timely this, as the families (mine & my X's) got together with our sons for a colective birthday & Father's Day dinner at the Joey's on Lougheed. I won't bore you with the predictable details, but two incidents did stand out. 1) J & I ordered a bottle of "Smoking Loon Viognier" (fairly priced at $32). Server looks me in the eye and asks "Um ... is that wine?" I replied (as politely as I could without snickering) "Yes" and trying to be helpful, added "it's a white wine." Server again looks me in the eye and says "Could you just give me the number?" (their wine list is numbered). I obviously didn't understand how thinks worked. "A bottle of #123 please!" 2) My brother orders a Warsteiner, one of several imports on their beer list. Same server, "Um ... is that beer?" Brother replies ... "Sorry, I don't see a number beside it on the menu." I think this is the most informed thing Alexandra has ever written. In our situation, Joey's was the best thing between Burnaby & Pitt Meadows. Our other option was the Earl's in PoCo, but it was shut down for reno's I agree with that, except in light of what Gill said above. In the less urban centers, there are few if any options. It'll be either ABC (and their award winning BBQ!) or some CFD joint. It's a liscence to print $. As far as the article being well researched ... I dunno 'bout that. Is glomming info from the company website research? I'm pretty sure much of this information has been discussed in these fora by Maw, Morrison and others ad infinitum. Hell, if I know who owns these places it's just this side of common knowledge! A.

1. Pear & Stilton Salad at the Hammie. 2. Waldorf Salad (while watching Fawlty Towers) 3. "Golden Glow" Salada - a jello/carots/fruit concoction my grandma used to make. I seriously miss both. 4. Anything that ends in "Slaw" A.

I agree with Chris. You're not going to tell them what they should order either. A gift is a gift and once given it's not yours anymore. Nice gift btw. Lucky friend. A.

That's the fault of the diner, not the salad bar. Many friends of mine worked at Wendy's during their "Salad Years" and the biggest trouble they had was keeping children's mitts out of the cherry tomatoes and carrot sticks! A.

Rich ... my wife and I have gone to the last 3 or 4 Brewfests, and will be making the same pilgrimmage this year. I've blogged the trip the last two years ... HERE [2004] and HERE [2005]. Our plan is to do Andina & clarklewis this year. Breakfats is coffee and pastries from wherever. We'll pick up lunch at the Farmer's Market on Saturday. Nibbles at the Brewfest are pretty sad IMO, but there are a number of street-food vendors just off site worth checking out. A.

Just weekdays. From 5:00 until 6:00 or 6:30 pm, I think ← Don't let the Liquor Board hear about that! Sounds almost like Happy Hour! Nu does something similar (Cinq a Sept) as does Morton's (free steak sandwiches). Back to the topic at hand: Breakfast - 4 shot latte from JJ Bean and a Ham & Cheese croissant from La Baguette (Granville Island) - $6 (The view is free) Lunch - Pho from Kim Phung - $7 Snack - Pappusas from La Salza (Burnaby) - 3 for $5 Dinner - Pork Belly & a Stella at Nu - $26 (or forget the snack and have the Fried Olives!) A.

Well, maybe the packaging ... but not the food inside. Anything but stereotypical. A.

Their sign also makes a big deal about being the "Victoria" Noodle Box. Does this mean anything to you Victoria folks? ← AWESOME!! There are 2 Noodle Boxes in Victoria. Too early for me to find their web site, but this is a great addition. 4th Ave is the perfect place for them. Concept: Chinese Take-out fast food. Noodles (think Chow Mein) in the old Chinese take-out boxes. Really good! A.

I'm with you Rogov. ← Then HERE is the thread on Princess Camping that you might find more to your liking ... not that I'm calling Daniel a princess or anything A.

You're joking right? Fried chicken & watermelon? Hey, let's perpetuate some more food stereotypes ... no grits in there? Black eyed peas perhaps? Please elaborate on just what you find so offensive and why you believe this is stereotypical... Wow! If y'all go back and read my post, you'll notice I never said anything about a RACIST stereotype, but rather FOOD stereotypes. Funny how the assumption immediately went to race. I stand by what I said. The dish of watermelon and fried chicken is a stereotypical meal. To be clear, I mean that it is cliché, predictable. I've not tasted it, so I'm not in any way commenting on its taste. Even if it was orgasm-inducing delicious, I'd still say it was a stereotype. So is Heather's meatloaf and patty melt for that matter. Best fried chicken? Used to be from Big Al's place on 1st Ave. A.

So here goes ... Our group (Doug, Liz & I) tried to take a simpler approach with a couple of the courses so as to give ourselves more time to enjoy the evening. It sorta worked. Crab Ceviche This dish was all mise, so while I was getting the meat from the crab, Liz was chopping her heart out. At the same time, Doug was prepping the pheasant, and getting the crab stock going for the second course. This was my favorite of all the things we did. Really really good, but very simple prep. J & I enjoyed the last of it on the patio last night with a bottle of viognier. Crab & Brie Capuccino w/ Fennel Biscotti Yes, this is a total rip from The Pear Tree, but the addition of the brie really upped the richness. Liz provided the biscotti that went really well with the last minute addition of pernod to the bisque! The plan was to use the crab stock in this soup ... unfortunately it was accidentally dumped down the drain Fortunately, Chef Tony had some lobster base on hand and we simply switched gears a little. The Aforementioned Pappardelle with Mushrooms (Oysters, Criminis & Morrells), Shredded Pheasant and Lemon Thyme This was a really nice pasta dish ... like BC said, very lightly sauced but with a wonderfully rich flavour. Southern Style Pheasant The pheasant breasts were brined with some bourbon & cayenne, and then smoked over mesquite (also soaked in bourbon). They were then seared, and a bourbon-cream sauce was made from the pan juices. Doug made cornbread muffins, and Liz made an apple-red cabbage slaw with bacon. I really like the idea of this dish but I think the pheasant came up short, probably because I overcooked it a bit. The flavours were good, just not WOW. Overall, I'd have given us a 7/10. Best dish I tasted that night? Brian, Alex & Greg's tarte. I didn't loose control like Fud (get a room dude) but I would have easily expected that to be served at any fine restaurant in town. Really well done. What am I going to do with my Monday's now?? A.

Outstanding In The Field is coming back! August 6th is the date listed, but no details as of yet. Web Site I'm gettin' my plate ready! A.

Hey Wes, can you get Erin to post the pictures of the pig butchering class ... or at least email them my way! Last night's class was a "Black Box" (even though we were told last week what we were getting) with crab and pheasant ans the featured proteins. Great class even though it was the last . I was totally impressed with the calibre of dishes coming out of the kitchen. My only regret is not getting to taste everyone else's cooking! Pictures of our dishes are coming later today. A.

As one of the non-Asians in attendance, I'd have to concur with Mr. canucklehead and add that the buns at the start were excellent too. I'm sure my chopstick skills kept everyone entertained and were the big reason why the noodles were late ... "Don't bring that guy the Singapore Noodles ... he'll have shit all over the place once he's done eating!" A.

The Comic Book Guy reference was one of the frickin' funniest things I have EVER heard from him. Besides it being a near perfect imitation, it was a direct reference to a certain founding member of a certain on-line food community. Brilliant. I asked him how he felt Fox did with their adaptation of "Kitchen Confidential." I was kinda surprised at his answer, until I considered his creed: "I'm just surprised I get paid to do this." Imagine writing a book you thought nobody would read, and then having the same book turned into a TV show. I know I'd be blown away. A.

You're joking right? Fried chicken & watermelon? Hey, let's perpetuate some more food stereotypes ... no grits in there? Black eyed peas perhaps? Jeesh. A.

Always on the top. I only use the bottom for "overflow". A.

You are one sick dude. A.

Cool! J & I walk by that place all the time when we're in PDX but have never tried it. When's you're anniversary Abra? We'll be down at the end of July for the Brewer's Festival, so I'll be counting on you for updating my list! A.