Daddy-A

MMMMM ... Castle Blue Debra & her hubbie (forgot his name ... sorry) make some great cheese. One day I will apprentice there! Farmhouse is part of the whole Circle Farm Tour on that side of the Fraser. For more places to visit check out the WEB SITE A.

← My prayers are with Chef Tony. Good PR for NWAC A.

I wasn't aware that was the mandate of the UBC Botanical Garden to provide apples to anyone. In fact, a quick glance at their web site reveals this tidbit of information: Inexpensive apples are available everywhere. Some are probably just down the street from you right now. They're just not at UBC during the festival. A.

We spend the months of September and October roasting off the tomatoes and then bagging & freezing. The roasting turns them to mush anyway, so the thawed product loses nothing in the translation. A.

I believe the UBC Farm is a non-profit entity, so that would partially explain what you experienced. It also goes a long way to show the impact the large factory farms/prchards have on our food chain. We are all very accustomed to $1/lb (or less) apples ... but the fact is that it costs way more for the smaller producers to get those same apples to market. I've gone to the Apple Festival in the past and had a great time. Granted we got there early, and we viewed it as an educational opportunity rather than an chance to grab free apples. A.

Just back from the cruise & Disney. Thanks to all (both of you ) who contibuted. Lunch choice was A16 ... and we were extrememely happy with it! We hiked over from the top of Lombard after the cliché cable-car ride and spent a couple hours at the bar chatting eith the staff and a couple regulars. We started with the house-cured ciccioli and salami, and followed with an amazing eggplant bruschetta (I begged for the recipe to no avail) and tripe Napoletana. A couple glasses of Tally Chardonnay for me, and a couple Bokisch Rosé for my wife and we were out of there for under $100 ... $102 Canadian that day! An easy walk back to Pier 32 by way of the Ferry Building (nice, but I think I'd like it better on market day) completed the afternoon. Next time I think we'll take more than 6 hours. A.

Rather than take over Behold my Butt or Smokin' Brisket, I figured an "other" smoking topic was in order ... for all those other items we smoke. This being Canadian Thanksgiving weekend, it was time to crank up the Bullet and churn out a feast. Included would be smoked sausage, turkey breast and a brisket (brisket detailed HERE). The sausage came from nwyles ... the deal being I smoked him some sausage, he'd provide it. We smoked this for dinner the day before Turkey Day. I include this photo only to show that Chef Neil is too lazy to tie off his sausage in sections. Smoking time was short ... just under 2 hours. Finished product. Looks like ... umm ... never mind. Threw it on top of some cabbage I was braising to help give the cabbage a little extra flavour ... Finished plate with some roasted potatoes. TURKEY DAY! Turkey breast that had been brined for 24 hours in a mixture of water, apple juice, kosher salt, brown sugar, oranges, cloves and black pepper. To help keep the breasts moist bacon was added under the skin. Finished product ... after just shy of 3 hours smoked over cherry. The bacon was cut up and put into mashed potatoes. A.

Canadian Thanksgiving is today, so I did what every good Canuck does ... smoked a brisket. Last time I smoked brisket I had some unusual results. This time, better informed and armed with some kick-ass lump charcoal that colds 225 like nobody's business, I ventured forth. I've recently discovered a great braised cabbage recipe, so I decided a pastrami-like approach to the brisket would work well. However, a week in the brine was not possible, nore desireable. 24 hours of brining was all I could fit in, which turned out to be perfect. Out of the brine, the brisket (small ... about 5lbs) received a rub of 1/3 cracked black pepper and 2/3 cracked coriander. 9 hours in the bullet, and we ended up with this: The ring was about 4mm deep. Smoking wood was cherry, which added a nice richness to the smoke. 24 hours was perfect for the pastrami "effect" without making it too "cured." A>

I dunno ... you never saw my granny guzzle the grapa! A.

Anything special at the bar? I had a quick look, and agree with barolo's comments about the retro look. Really nice. But if I could get a Negroni or Sidecar at the bar, that would be even better. A.

Wasn't sure where to put this, as it pertains to a recent meal, Cambie Street and Brunch. I had one of my regular Saturday-bofore-work breakfast/brunches at Figmint this week. That wasn't the plan heading in mind you. I usually like to bulk up on breakfast on Saturdays so I don't have to leave the showroom. White Spot seemed the best candidate for the "bulk" side of things, but with all the chaos on CAmbie due to the Canada Line, I decided to support Figmint. White Spot after all has more locations to help weather the storm. There were about 1/2 a dozen other patrons in the room at 9am. Not bad, but considering the size of the room it felt kinda sad. My server however soon broke the gloom with a cheerful smile and a copy of the G&M (they panned Mulroney's new book). My de rigeur cup of coffee came in a personal size Bodum with instructions to "wait 30 seconds" before I plunged and poured. Call me old-fashioned, but I like my morning coffee a-la-drip. The Bodum served up a lilght-hearted roast that left me longing for something more robust. Breakfast choices are limited (10 "mains" with the standard pastries and fruit salad) but well chosen. I am a hash-n-eggs guys, so I chose "Hash". I like one word ordering especially at breakfast. It eliminates the need for chatter beyond the occaisional grunt. The Hash is done with corned beef and chorizo sausage, taters, peppers, etc. A piece of toasted brioche sits on top and acts as both a platform and barrier (i.e. the eggs don't drizzle into the hash until you say so) for two poached eggs. The eggs are topped with Hollandaise. Without a doubt, this was the best hash I've ever had. Spices were nicely balanced, the fat content controlled (i.e. greasy but not too greasy) and the brioche was there at the end to help mop up the yolk. And dammit, it's nice to find a place that can poach an egg properly! I'll be back in 4 weeks. As for the other 2 places I've eaten: Kingston Tap House (before John Pinette): Nice deep frying guys! Good bears too. I still miss the RAT tho' HSG (after John Pinette): GBP and some stout from a 2 litre jug. A.

A short report on last year's Fete. A.

Bravo! I think this list should be laminated and send to the powers that be to be given out to each and every eG food-blogger. I think the most important part is finding a fine line between being discreet (my translation of #4) and being an apologetic twit (#1). Taking into consideration #6 as well, I took many pictures of meals during our trip last year. Nobody was bothered, and in fact we were asked once if we had any questions oabout the dish the server had not answered. I guess the world is getting used to bloggers. A.

They are indeed. Having dinner there this evening. Mmmmmm .... foie. A.

This link should set some light on things. While Urban Diner doesn't say anything specificaly, Sean Heather does chime in on the comments. Bottom line, not enough butts in seats. A.

Try these links: Vancouver Island Restaurants Rosemead Dining Room Anniversary Trip to Victoria Been to Rosemead twice. Solid food, nice room (cool fireplace in the waiting area). I prefer Paprika & Brasserie, but wouldn't balk at all at Rosemead. A.

There's a restaurant that specializes in cream puffs???? A.

The accommodations at Burrowing Owl are up and running ...

Just made Velveeta Fudge ... Velveeta (375g) Baker's Chocolate (6 squares) Butter (1 cup) Corn Syrup (2 tbl) Icing Sugar (8 cups) Chopped Nuts (2 cups) I tasted it 2 hours ago. Not dead yet. A.

Is that the same location as the original? If not, what's the cross-street? Believe it or not, a Keg lounge in Bby is a welcome thing A.

The question I keep asking about the dish drawers is that if they're so wonderful, why aren't more manufacturer's making them. Nobody at KBIS (Kitchen & Bath Industry Show) this year would/could answer that question directly, but the implication was "if it was a good idea, we would have done it by now." I believe the pitfalls (size, repairs, etc.) outweigh the benefits. The only time I spec them is for situations like BekkiM's ... single DW's in bars & prep kitchens. Fridge drawers rock! A.

I found this book in a store in Beaune last year, and wanted to buy it them, but A) it was HUGE and I was still travelling, and B) it was originally published in French (Cochon et Fils) and my French is sketchy at best. Thankfully I found it last weekend at Powell's in Portland, OR ... much smaller, and now translated into English! What a beautiful and poignant book! Stunning photography and a touching insight into the lives of those who depend on the pig. Makes me wonder how I ever survived without boudin noir. A.

Like Ego says in Ratatouille: "Bad reviews are fun to read and fun to write." AG must have had a giggle over this one. A.

Perhaps 2000? *sigh* [CLICK] A.

Amen brother! It took my wife and I a couple months to figure out how to cook together. Being the food-geek in the relationship, I'm usually the one who gets uptight about how the other has (or hasn't) done something. Like my dad used to say "If it's so damn important, then YOU do it!" My wife is an excellent cook, and a way better baker than I'll ever be. If I want her in the kitchen I just relax and let it happen. Unless of course we're grillin' or smokin' ... then she stays the HELL out of my way! A.