Daddy-A

Just had to share this with folk who would appreciate it: Just received notice of THIS bad boy in a recent trade magazine. Provides storage for more than one thousand bottles on premium-quality, moisture-resistant redwood racks. Racks are arranged for single-, double- and triple-bottle storage, while also accommodating magnum bottles and crates. Liquid-based, digital thermostat system offers precise control over temperature, allowing adjustment between 50ºF and 70ºF, while maintaining ideal humidity conditions. Stainless steel walls and door have a high-density foam (R-33 value) that helps ensure precise temperature and energy-efficient performance. The damn thing even has a bar code scanner that links to a computer based inventory system. An online version of the software enables you to view your cellar software anywhere and to queue bottles for removal at your walk-in cellar. Now ... to win the lottery ... A.

That was my source for Cinnamon Knots before work when I first lived on my own ... sad indeed. A.

Good afternoon Costco shoppers ... 6 Riedels (Vinum Series) - White or Red (sorry forget the exact model) - $99. I haven't priced Riedels out in a while, but it seems like a pretty good deal! A.

Mr. Heather and co. took care of the "official" opening last night. J & I popped down for a couple pints. I wish I could comment on how much the room has changed, but from the stories I heard about the Brick Yard, I wasn't likely to have darkened their door before Sean got hold of it. I won't lie ... this is NOT my favorite part of town after dark. Yeah yeah ... big chicken. But when the pan handler is warning me I'm about to head into "druggy-ville" I'm not feeling all warm and fuzzy about the cobblestones. Having said that, it's business-folk like Sean Heather who make this part of town work, and will get me to visit late on a Monday night. Once inside Limerick Junction (very friendly doorman btw) I felt very much at home. The bar alone is worth the visit ... a big circular white oak bar with Carrera marble tops, aged like a favorite barstool. The rest of the room is rough & tumble version of the Irish Heather, only bigger. Like the Irish Heather, Limerick Junction takes the walls it was given, and molds them into a familiar rec-room quality, but with less refinement than it's sibbling down the street. It's a much more open room than the Heather, but that makes it more suitable for watching rugby or soccer ... and getting a little rowdy. Thanks to Sean & John for the invite! A.

Well Mike, you can thank Tim's post for my visit last night. Downtown on a Monday night with two pints of Guinness and not enough food in my belly, I was happy that you were open to be sure. First of all, this is an AMAZING room. Impressive without being intimidating. Turning a room that volumous into something cozy is quite a feat. Sean was telling us about the saddle-leather for the banquettes and the trials and tribulations of the round booths ... all things I'm sure we'll hear about on the Opening Soon episode. J & I shared the Pork Belly, the Braised Spare Ribs & Beef Cheek, and the Crab Burritos. The Ribs got my vote, especially with that sauce that was so thick, so intense ... meat induced coma here I come. The pork belly was excellent as well .. nice match of flavours with the maple glaze. The fritters were also good, the cumin a nice foil to the otherwise bland plantain. Burritos ... hmmm. I think a mojito would help these along. Very tasty, but the crab kinda gets lost with the salsa and guac. Oh yeah ... BEST GUACAMOLE EVER! We did the 4-taster for dessert. All I have to say is that anyone who thinks up pineapple-tapioca-clove and still has the balls to go ahead with it is just this side of genius. Really cool flavours. I was glad to see only a moderate amount of chocolate on the dessert menu. This would have been one concept you could easily expect to see 5 chocolate items and a flan on the menu. High marks to Remi for not copping out. Got the guided tour of the rest of the building ... the upstairs lounge looks very cool. I see mojitos and Buena Vista Social Club in my future .... A.

Three more weeks in the brine...and it is being made from caribou! ← Damn! I need to change my reservation! A.

HAH! I know that feeling well! I hafta remember that my butts always seem to finish 2 hours later than I think they will (blame it on poor note taking) and it's better to have the butt finish sooner than later. The kids were pretty hingry when we sat down to eat at 8:30! Well this is another "experience" I can add to my repetoire. It was wierd ... the stall just came way earlier than any previous smoke. I knew that I needed to ride it out. I just usually see it at around 170. Live and learn! And smoke! A.

As opposed to that much safer option ... soup. Who the hell eats chili in the car anyway? I found it interesting the list dealt with a lot of grease on the steering wheel rather than the driver being distracted. A.

We have a couple members who live in that area ... they'll likely chime in. HERE is another thread on a similar search. Giraffe is good ... but I don't think they do lunch. A.

Would you??? The aforementioned hock. Being a good smoker, I had also planned to smoke a mess of chicken thighs. Alas, Costco did not have any on Friday, so we picked up 3 fryers instead. A little butchering, brining and smoking later ... We snacked on this while we waited for the butt to reach temperature. It was okay as we kept ourselves entertained watching repeats of Canada winning medals #22, 23 & 24 in Torino. Shredding served another purpose ... warming up my hands after retrieving the but from the cold & snowy outdoors. We were also delinguent in our bun-shopping duty this week (Olympics and all), so J whipped up a batch of cornmeal buns. (Imagine her reaction when I told her I'd just posted a picture of her buns in the internet!) The plated dinner. The "fries" in front are yam that we baked with some dried chilles and olive oil. A.

[host] I've merged the two threads on Rare, and re-named the thread ... all in the name of continuity! Just didn't want y'all thinking anything had been canned A. [/host]

[host] At the risk of sounding like a hypocrite (as I posted a comment up-thread) it's time to move on. We're here to talk about the class at NWCAV, not about copyright infringement. I will speak with Chef Tony this week (or someone taking the class could) and make sure he's cool with the discussion. Thanks. A. [/host]

Had their 99 cent breakfast with my wife and son (oldest son started his first job today <- colour me proud). Breakfast was OK ... excellent for the price, but otherwise just okay. I really like their coffee though. Okay Pam ... this is eerie. They were sampling the same things at our Costco on Friday night. I agree 100% on the cheescakey thing. Blech. But the cookies were good. Seems Costco has a sampling schedule for Western Canada Dinner was the same for us too ... except no gravy. A.

Oh I've wiggled the bone alright! This was just a little early. My thermometers are all fine Hock? What hock? The dogs & I just finished it with a couple of Stellas! A. ps - It's snowing in Vancouver. No big deal for you Susan I know ... but it's the first snow of the season for us.

Don't worry about it ... some folk just get their knickers in a knot over the oddest things. IMO the first class (of which I was a part) shared a lot more info in this forum than the current class. I don't think anyone's giving away the farm ... just a list of grocery stores you can pick up anywhere. Besides, unless you have commercial grade BTU's, a staff of helpers cleaning and prepping for you, and Chef Tony's joyous banter in your own home, you still wouldn't be getting the full effect. A.

A question for my fellow butt-smokers ... Have you ever had a stall at 150°? I'm smoking a 12lb. butt as I type, and I am most definitely at the stall ... either that or three electronic thermometres have all broken at 150° Another question ... I picked up these butts with the hock attached. I've removed it and am smoking it with the butt. What to do with it? Split pea soup? Flavour some baked beans? A midnight nosh with a nice porter? A.

Brilliant! And you are just down the road. I will check out Albert Lee on my next visit. Liebherr is one of those companies you just have to believe in: like Porsche or Linn Audio or Apple or Leica or Lagavulin or Harley Davidson or The Folio Press. ← Ducky ... closer to home, check out Midland Appliances. I'm pretty sure they carry Liebherr as well. Midland in general is a pretty good source for the European appliances. HERE is their list of manufacturers. If you go to their Kingsway showroom, see if you can spot my display. A.

Add my voice to the Anti-Rubino camp ... I'll forgive them for looking like freaky aliens , but WTF is up with the stacked food? Guy seems to measure the quality of his dishes with a ruler. Michael seems obsessed with muddling. Perhaps a muddling stick fetish? Keep in mind I've never eaten at either of their restaurants ... but based on the show I'm not likely to do so. I've only seen Susur Lee on Opening Soon ... and I'd make a bee-line to his joint before even thinking about visiting the Rubinos. A.

Old Dutch??? Really? Them are ghetto chips out here! I suppose it's a case of "grass-is-greener" becasue you're not the first Easterner to mention a love for Old Dutch. Back to Lays ... I remember the ads that featured Mark Messier (hockey player) doing the "betcha can't eat just one" schtick. Priceless! Myself, I'm with Ling ... Kettle Chips ... or Miss Vickey's! A.

You are my hero Jeff! A.

[host] Just a reminder that this is the Burger Club thread. Let's take the discussion of Cactus Club and their business practices over to the CFD Thread. A. [/host]

[host] I've merged the two threads on The Next Great Chef for continuity. [/host] Chef Marti was brutal with some of the earlier competitors ... and I mean brutal in a good way, i.e. he wasn't pulling any punches. I wish the cooking portions of the shows were longer. In a 24 minute show, only about 1/2 of it was actual cooking. The bio's on the chefs and the judges, etc, are all required, but IMO took up too much time i a show that's supposed to be about the competitors. A.

Yeah, and it's a shame that Ryan Stone (the other BC chef) couldn't have been there because he was head and shoulders better than the rest too. PRIME aired all the episodes last weekend. I'm not sure what surprised me more ... how good the BC chefs were, or how amateur most of the other chefs were. I think more former than latter. The DVD is soon to be available on the Web Site. Congrats and good luck to Laura! A.

DON'T get me started on Jenn Air! Where I'm doing most of my work, the trend is towards smaller fridges (Smeg, Liebehr or LG). Lots of condo's and lofts owned by daily market shoppers or daily diners. I have to admit, I like the look of the Traulsen! I've heard good things about them too. Very reliable. For really good appliance info, give THIS site a visit. A.

Okay, not that this is attainable ... but HERE is what would be in my dining room if I had the resources. A guy can dream right? A.