Daddy-A

I'm a big fan of the Cooks Illustrated Guide to Grilling & BBQ. Excellent cross-section of cooking styles, and it focusses on charcoal (although there are optional gas-related tips). You just have to forego the glossy pictures of the Weber book (which I also have). A.

Actually, it started last Monday. First night was salmon, last night was duck. We also did a bit on pig butchery. Photos are to follow, but to be honest, I find the class is conducted at a higher pace than the introduction so I haven't even thought about taking pictures. I'm pretty sure *Deborah* took a few shots. Yours truly has been given the honour of cooking off the ribs from the pig we butchered last night. Since I won't be at the next class (going to Hot Chefs Cool Jazz) and the following Monday is a holiday, I'll be waiting a few weeks before I smoke them bad boys ... definitely will be posting pictures. A.

Been there done that. It's a good read. A.

I worry about this but in my case think it solves more problems than it causes. Because of the 3 doorways in my kitchen (none can go, sadly) and the unfortunate placement of structural constraints, like the building's chimney and plumbing that runs from the condo units upstairs, I don't have a lot of wall space I can use for counterspace and cabinetry, or a rolling island. An island gives me both, even if the width if my kitchen only allows for a relatively narrow one. Alternative ideas are most welcome. ← This is the crux of it all isn't it? There is no perfect solution, just a best solution. A.

Once I watched James Barber scream when a squirrel bit his toe. I am sure that James used a Van Mag to beat the animal down...It was a sad day, the rodent scampered off. ← Watch out Chef Fowke, I don't believe that post has anything to do with the topic. ← Oh jeez ... quit being paranoid Peckham. I just asked a question and you anwered. Thanks ever so .... I'm assuming then your comments had to do with the quote she gave from Don Genova? Honestly, I'm just trying to make sense of what you said about Barber as I didn't see his name mentioned in the article (thus my asking if I missed something). A.

Sandy, you bring up some excellent points, especially the one about TV cooking shows. I'd add to that the effect of Home & Garden TV. For example, when Martha Stewart redid her kitchen, she commented how all her lower cabinets contained nothing but drawers. For months afterwards, clients wanted drawers only. Islands are impressive and are reminiscent of kitchens of old with the large farmhouse style table. I can't begin to tell you how many clients tell me upon their first visit "I don't know exactly what I want, except that I want an island." Quite often, an island is not the best solution for their kitchen ... yet they insist. The big problem with islands is they often get in the way of the natural flow of trafic in the kitchen. I frequently comment, "there's a fine line between an island and an obstacle. The rolling island can help with this, but unless it has a home (as in Chris's kitchen), it too will become an obstacle. A.

I'm curious what this has to do with A. Gill's reviews. Did I miss something? As to James Barber ... he's mmmmmmmmmmmmmmmmmmmmmmarvelous. A.

It's Friday ... you need tequila, not air. A.

I'm surprised the accusations haven't been made before, but in her latest contribution to the Globe & Mail, Alexandra Gill suggests that an attempt was made to "influence" her opinion with regards to an unnamed Vancouver eatery. Thoughts? Is anyone surprised? Shocked? A.

Silly me. When you said you were shocked, I took that to mean you were ... um ... shocked. Kinda like how Don Genova "opted out" of the awards. I'm pretty sure he wasn't able to participate because he moved to the Cowichan. (Then again, that could all be an elaborate cover up ) And both are great examples of my biggest problem with Ms. Gill's reviews; these apparent gaps in fact. Granted, if I were Joe 6-Pack and not connected to all these insiders through this site and others, I'd have no idea these gaps existed. That's when shoddy journalism gets dangersou. A.

Speaking of yellow journalism ... (KIDDING!) Are you honestly shocked Andrew? Really? 17 years of Van Mag awards and you're surprised that a restaurant might try to "influence" a judge? Because, that NEVER happens anywhere else. The Oscars, the Grammy's, The Gemini's (actually, nobody cares about the Gemini's ) ... all awards are squeaky clean right? Sorry for the sarcasm Andrew, but that is either the most naiive thing you've eveer said, or you're grossly understating your thoughts on the matter. Of course that sort of thing takes place. It may not be as brazen as Ms. Gill's example (or as outright stupid) but rest assured it happens. A.

First off ... nothing was slanderous since the comments were written, not spoken. I think the word you're looking for Wes is libel. That out of the way, I'm with Keith. Dictionary.com defines libel as "A false publication, as in writing, print, signs, or pictures, that damages a person's reputation." What she said, wasn't false, and she didn't identify anyone, so no libel. Now, as an example of "yellow journalism", you may have a case. A.

Hey pal, we can see how easily typos can be made. It is egullet.org And no, you can not go back and edit yours. Or delete this. ← Wanna bet?? Ah, the internet. How quickly a fool I become ... A.

The new menu is up at Nu. Some nice changes ... and more than a few reasons to return. J & I dropped by yesterday after work. Phoned ahead to see if we could reserve a spot on the deck. Keith answers. Normally "no" but "the deck's not too busy tonight, so sure." We arrive, are seated, and notice no fewer than 3 tables of people we know. Some co-workers, and a table of eG folk. We must have spent the first 1/2 hour chatting at our table. Our server (Claire) was first rate. No rush ... did you want some water ... just flag me down when you're ready. Exactly what we were looking for. Started with the fried olives (I swear they sprinkle them with crack) and a bottle of the Joie Rosé. More chatting. Damn I like the patio! Unobstructed views, and warm (maybe a little too warm that evening since I don't have the hair to protect my skull ). Next came a newly tweaked marrow dish - Bordelaise with brioche and crepes. Comes with bI liked the crepe it came with, but would have prefered more brioche. Celery root puré was a nice touch. 1/2 order of duck confit with a foie "pull-apart". 'Nuff said. Confit just about anything and I'm there. The pull-apart was fun, but served mostly as a sponge for the sauce. Apricot preserves were all mine since J don't like'em. Pork belly (I know I know, you're all thinking "Arne's eating WAY too healty", but screw it, it's patio season. I have to watch my figure). For me, this was more of a fall dish ... pork belly, pears, sweet potatoes and walnuts with a cider vinegar reduction. Leonard or Keith if you're listening - try using pecans. I know, I'm an ass, but I like pecans. Nicely executed though, just not what I should have had that night. We had a number of other new dishes at a private function a couple weeks back: beef tartare, crispy ribs, fried olive bread ... all top notch, especially the tartare. Hell, even J's 13 y.o. neice from Kamloops liked it! The foie & confit croquettes are gone from the menu. No worries, the new confit dish is much better IMO. A.

SHE'S BACK! Gill's take on the Van Mag Restaurant Awards. Is anyone else finding her tiresome and predictable? A.

Nice article on Rare as well ... albeit sparse. And for crying out loud ... it's eGullet.ORD, not eGullet.COM! A.

I have a solution Karole ... sit on the patio! J and I were there last night (as were 3 other table of people we knew ) and really enjoyed their updated menu. I'll post details elsewhere, but suffice to say, the patio chairs are quite comfy, and the heaters & wind-screen on the patio allowed us to enjoy everything until late in the evening. A.

The Cheesecake restaurant is a classic haunt for the young asian crowd for many years. I suspect the cheesecake style is aimed to that group. They seem to like their cakes very light. I, being a nice jewish boy, like my cheesecake dense, and creamcheese thick. I was going to Cheesecake Etc. (this places name btw) over 20 years ago when I was going to university and was still young and hip ... okay, young. It used to be a kinda Bohemian place with live music and good coffee, and use-a-chissel dense cheesecake ... or at least denser than the pudding-with-cracker-crust stuff they substitued years later. I think there was a change of ownership, but I don't know for sure. Now it's just sad. A.

I'd tell you two to get a room, but it seems you already have. Ostrich ... ummm ... wife loved it when she was in South Africa. She keeps trying to get my to try it, but I have memories of that episode of "Mad About You" (Paul Reiser & Helen Hunt) where Paul eats the ostrich and has all these wierd dreams. Did try kangaroo however. Delish! A.

I've honestly stopped caring who wins. It's all so subjective. I've never eaten the food of any of the Iron Chefs (past or present) and since I'm not there eating what the judges are, my comments are kinda pointless .... HOWEVER ... if Flay makes another "riff on the classic American Bacon & Eggs" I think I'm gonna hunt him down and force feed him a dozen quail eggs. This was about the 4th one he's done. Original?? And WTF was with Rocca? I find him really quite funny on NPR. On ICA last night he just looked moronic. Go on ... make a Canadian crack about bacon, maple syrup and Celine. He missed fitting in hockey. Looser. Susur Lee sure didn't know what the hell he was going on about. A.

I thought ostrich was out of season ... but it's kinda cool they kill their own. A.

That cranky SOB? You're kidding right? Agree 110% - Well deserved! The question is ... will we still be able to get a table? A.

Aparently neither was the quality of our poets. The croissants at La Baguette on GI used to be really good ... although I haven't had them in a long time. I've been lucky with LeBeau ... always good for me. Time to do some research. A.

WOW! Congrats Jeff! How hungover are you this morning?? No surprise here. I still say the chairs suck (sorry Leonard), but everything else is spot on. I'm sorry. I still don't get it. Nu finally injecting some new blood into this category. Maybe I need to re-visit the Bins. What these awards highlight for me is how small this city really is. I'm not knocking anyone's accomplishments, but how many categories feature the same 3 or 4 restaurants year after year? I wonder if this is the case in a city like New York or Paris? Kinda doubt it. A.

quite! ← I KNEW you two would connect over this! I'm not sure where the city does its research. But I've never chosen a park by the quality of its concessions. In fact, I'm pretty sure I avoid Kits now because of Watermark. A.