Daddy-A

Sorry no pictures ... but we made some salmon "bacon" last night during a cooking course I'm taking. Strips of belly meat, marinated in soy, ginger, fish sauce, etc and then smoked in a wok over apple, star anise, pink peppercorns and a couple other things I can't remember. Super easy, and really quick results. A. oh yeah ... make sure you have a really good hood fan, or a large open window ... or at least remove the batteries from the smoke detector.

I agree with you 100% on this one. This is one dish I crave, which is odd for me. I can genuinely like a dish, but never feel the need to go back for another round. I find myself really looking forward to my next visit just to have the quail & sweetbreads. Damn fine pinot too! A.

Lee, was that the dish with a little wooden rack, with each strip of meat hanging over it's own peg? I still dream about that dish Fatty goodness indeed. A.

Thanks for the link Anne. Just skimmed the report (linked in the CBC article) ... had a nap ... then skimmed some more. Didn't see anything in it about Harbour Green Park ... perhaps that's for another report. Wonder how the folks at The Mill will feel about the new competition? A.

Actually, the thread on Mexican is over HERE. This thread is about eating in the Dunbar & 29th area and trying to avoid bratty private school kids. Apparently quoting Churchill also fits in. (perfect quote btw Paul) A.

Well, that's definitely a matter of opinion. What does this city have against histroical structures? Glass & concrete seems to be a constant mantra. *sigh* Leave Go Fish where it is. Replace everything with vending machines. If the public sector can't do it right (prepared foods) then leave it to the private sector. A.

I'm with you on that one! Straight on the grill is the best way to go. In fact we hardly do them in the oven anymore. There's a great dough recipe in the Cook's Illustrated Grilling & BBQing Cookbook specifically designed for the grill. Dough is very elastic and holds up well. Smoked Chicken & Gruyere A.

MMMMMMM .... Tots! A.

Yeah ... that's a fair comparison - NOT. I understand where Nancy is coming from with the comparison ... but Daniel is no John Bishop and Senhor Rooster is no Bishops, and I'd guess that Daniel would agree. Making that comparison is way off the mark. Senhor Rooster's is a nice place, but it's not the Second Coming. Would it make my list of Best Values? You betcha. Top 5 easily. Would it be on my list of places to suggest to someone visitng from out of town? Not even in my top 50. Time for a little perspective. A.

I'll vouch for Deborah on this one. Opening up the kitchen to the dining room in her case would have resulted in a poorer design, and definitely would have meant she couldn't have her 48" range. I think in the case of the island, it's more a question of perception (i.e. islands are desireable because people think they're desireable.) I've had many many clients ask me to design islands into their kitchen when IMO it was the wrong thing to do. A.

My thoughts exactly! A.

For the record, this is the second go 'round for the "medium rare burger" dilemna. HERE is the first time from January 05. Pretty much the same conclusions drawn ... no specific law against it, but very few seem to do it. Can somebody explain why there would be a concern over a medium rare burger, but NOT steak tartare? I wouldn't have either at McD's, but Nu (where I had an awesome tartare on Sunday) just try and keep me away. Common sense right? A.

HERE, let me save you some flippin' time. In fact, Burger Club even paid the Rodeo a visit. Their exploits begin HERE. Somehow, I don't think anyone is really going to miss the place. A. Damn, I broke a legitimate sweat on that search!

[host] Yes it would be another thread, and one for the General forum as well, not here. Let's keep things focussed on regional discussion ... i.e. local laws & regulations, not management philosophies that can be applied anywhere. A. [/host]

Glad to see you're ready for cabinets Monday morning! A.

How was the quality? I seem to recall this bakery being mentioned in a thread about Diplomat cakes. ← The quality of what I bought was very good, I didn't buy much though, time was tight, we had an appointment. However, the clientele and the number tab machine (like they have at Cioffi's (sp?) helped tell the tale, it seems like a nice local establishment that has stood the test of time. It was well staffed and looked really clean, and the assortment of items was wide and varied. They even offered the little one a cookie, one like my mum used to make. ← Valley is a really "old school" bakery ... in that it's been baking the same items since my grandma took me there when I was a kid. They still have huge line-ups on Saturay morning to pick up their fresh Portuguese buns, and as mentioned, the kids still get cookies from the counter sales staff. Their birthday cakes are really good ... not excellent, but really good. I hope you like butter cream! A.

[host] Thanks for the lead-in wg. Time to bring this back on topic ... i.e. places we've eaten at lately However, the discussion of of where/how to find small-lot BC wines is a good one. I'd encourage someone to start a new thread. Thanks! A. [/host]

A little background: Deborah's new kitchen was designed by me, and my firm will be supplying & installing cabinetry & countertops. I'm sure photos will be forthcoming I sure HOPE you'll be happy, what with a 48" Wolf range skillfully designed into an 8' x 10' kitchen I know I'm pretty stoked about it! A.

From the latest issue of DESIGNER Magazine (Kitchen & Bath Industry Trade Magazine) comes the following: Further observations: The most coveted kitchen feature? In island, with over 40% of respondents listing that as a "must add." Does your kitchen make you happy? Would a new island bring you to a state of higher nervana? A.

Just to keep this thread on topic ... HERE is a recent discussion of best places to watch a hockey game around Vancouver. As far as where there are Oiler or Flame friendly places ... might I suggest Alberta? Go Sens! A.

I was going to suggest Save-On as well. Pretty amazing selection at the Maddison store in Burnaby anyway ... A.

Marlene, I guess I should have added to my equation: "injected with marjarine" = "self basting" = "Butterball" They're all one in the same. Don't brine. A.

I dunno ... I think you're getting caught in semantics here. My understanding has always been that "injected with margarine" = "self-basting". A.

GASP! Brining is a definite no. HERE is the instruction page from VirtualWeberBullet.Com on smoking a Butterball. I would have thought the butter-injections in the turkey would have cause flare ups ... shows what I know. A.

Have you thought about half-ing a larger bird. I had my butcher split a 22lb bird when I smoked it in the Bullet. Worked perfectly! HERE is the post on my turkey-smoking efforts. I brined it for 24 hours (as per virtualweberbullet.com) and was very pleased with the results. Of course, you have to keep it cold, but that shouldn't be a problem for some of you this weekend. A.