Daddy-A

Yeah ... no love lost for SZ on eGullet Makes me wonder why the damn things still sell. I assume you're looking at THIS bad boy. I'd go with two 700 series (1 x 27" fridge, 1 x 27" freezer) before using this behemoth myself, but I understand the appeal. But the service issues are still there, and are very real. Consumer Reports gave them a nasty review a couple years back ... sounds like nothing has changed. A.

Samasutra, Welcome to the madhouse! I haven't been to the Old Surrey in ages. I had a gf who lived out that way and her mom & dad always used to take us there. Glad to hear it's still chugging along. Looking forward to more from you. Re: East End near Slocan ... Phnom Penh? A.

Dodgy? Unless you went into the gambling den next door for a little wager, that part of town is hardly dodgy! I've never been to Portugal ... but am beginning to think a trip is in order. A.

[host] Before this gets out of hand, I'm going to remind everyone about the eGullet Events Policy [CLICK] that does not allow for events to be organized in these forums. Please, feel free to get together. I encourage it! But you need to organize purely social events via PM or email, not in forum. If however you'd like to organize a more "official" type event, please PM me and I can walk you through the process. Thanks! A. [/host]

Add J & I as fans of this place. Daniel and his family are gracious hosts ... in fact I may bring the kids with us next time so Daniel's son & nephew have someone to play with. We were joined by Lemon Curd & Jeffy Boy (aka Lemon Boy) so were able to sample many different dishes. I won't go into detail except to say that the sweetbreads and horse specials were spectacular. Daniel obviously loves to cook and his passion shows in each and every dish he brings out. Service is, as has been mentioned several times already, relaxed. But that didn't bother me ... a couple glasses of vino verde and some good company? I'm fine to sit there for hours! Only one complaint ... it's not close enough to my house. But then, I think of all you West side folk trecking your wait out to this side of town for once, and the chuckle makes it close enough indeed! A.

Rumour has it that Saturday night a couple of oysters were shucked in the name of charity at Rare. Tim? Brian? Anything to report? Were the toilets installed? Did the dishwasher work? A.

[host] Just a reminder that this thread is about the Dine Around Victoria event. Discussion of dining in Victoria in general should take place in this thread [CLICK]. A. [/host]

No. But out of respect and a sense of propriety, I opted not to take any photos in the test kitchen proper. I dunno ... seems like turnabout would be fair play in this situation. Translation: I would have taken the photos. Back to the subject of the matter ... the burger. So far I'm sensing a "meh" vote? A.

Excellent report Lee! I'm curious how those of you who attended felt about all the "extra" food. After all, you went in for a "Burger Club" and ended up with something completely different. Not that that's necessarily bad, but did the extras detract from the task at hand? Did you feel "used" ... because this was after all market research for CC? A.

[host] Meanwhile ... in other forums, members are talking about FOOD! This discussion needs to return to a more civilized tone. Further attacks substantiated by nothing more than opinion of what went on at this particular Blenz, will be removed. Discussion of employment practices in general, will be likewise removed. This is a regional forum, and discussion needs to focus around dining and cuisine in this region. A. [/host]

He's referring to Chef Rodney Butters, the owner - ex Wickanninish Inn, Pacific Palisades and other Vancouver restaurants. He owns the restaurant along with his wife Audrey Surrao. ← I was gonna say .. 'cuz Butter (of eG fame) lives right next to my office and I saw her just the other day. People move fast in BC, but that would be amazing! A.

CLICK For MAP Just be sure you don't confuse Aberdeen Centre (Richmond) with Aberdeen Mall (Kamloops). A.

Congrats Marlene! Looks awesome. Welcome to the Butt Shredders club A.

The Red Burrito is a recent additon to the Commercial Drive dining scene. It sits on the corner of 1st and Commercial in what seems to be a bit of a restaurant graveyard. Some hope was raised that Red Burrito would give the Mexican scene in Vancouver a much needed shot in the arm. I'm here to dash those hopes. It's not that the food is bad ... but it's nothing different from anything else being offered at dozens of other establishments. The menu at Red Burrito. Essentially you pick the type of meal (burrito, taco, bol(?) ...) and then the meat. The you can add salsas, chips, etc. etc. The first thing I noticed ... no pork! Steak, chicken, veggie & shrimp. No pork. The second thing? Tomales only available in chicken. No biggie, just odd. Steak Tacos. These were pretty good, but nowhere near as good as I've had in PV or in Portland for that matter. Your tortilla options are "white" or "brown" ... no corn . Salsa tasted fresh and home made. I'd give them about a 6/10 Tomale Plate. Notice how the tomale is kinda shiny? That's because it was still wrapped in plastic when I received it. Again, not a big deal ... i.e. nothing that couldn't be fixed with some FOH training. Beans with cueso and Mexican rice rounded out a pretty disappointing meal. 4/10. Prices were pretty reasonable, and the staff was friendly and helpful. But authentic it ain't. A.

Lately, I've been using a steamer to reheat pulled butt. The microwave makes the meat all chewey, whereas the steamer keeps things nice & moist ... almost as good as freshly pulled! Almost ... A.

Lobster Man on GI has the best oyster selection in the city I have seen. I can't comment on the quality as there is a serious bi-valve alergy in my household ... but Lobster Man always seems to have many many tubs of them. A.

Let it rest, and then pull it. Wrap it in foil right off the grill, and then have another Caesar. Are you serving it with or without sauce? Tomato based or vinegar? Another thing about your temperatures marlene ... I noticed you're using lump charcoal which tends to run a bit hotter than briquettes (my experience). Something to keep in mind. Not much you can do about it ... just be aware. A.

[host] Anyway ..... A. [/host]

If you can get here by the 25th, then HERE is your chance! A.

Chris, I seriously doubt it's the pressure. Gas ranges have built-in regulators, so no matter what the pressure is coming in, the range will regulate it to what it needs and all will be well. It's a code thing. Could you imagine the fun if you had a commercial size gas line running into your house and hooked up a residential appliance without a regulator? Burnt handles wouldn't be your problem ... a burnt ceiling would! A far-fetched situation true ... but it happens. I've also never heard of using a switch to change between LP and NG. The size of the nozzles are completely different for each gas type, and that's something a switch can't compensate for. On page 11 of the Installation Manual [CLICK] for your range, you'll find the instructions on how to convert to LP. If you haven't followed the 2 page long list of 18 steps ... it ain't your problem. I think you may just have to live with singed pots. Think of it this way ... they'll look PRO! A.

You tick off a lot of places do you fud? I just hope Brian doesn't kill the banquette contractor before it gets finished. There was seious tension when I was there Tueday! A.

You know ... I usually charge for this sort of consulting! Dacor says racks out ... because of the way the racks slide into the range (I'll upload a picture if I have time) there is a danger of the racks sticking if they warp even a little bit ... which they're prone to do if subjected to the heat of the self-cleaning mode. I take mine out too. A.

We dropped the ball.Sorry Arne Leonard Leonard ... no, not at all! I was honestly trying to make light of the fact that I was being a cheap bar-fly that night. In fact, I was planning on ordering a couple things from the menu, but your bar staff kept giving me new bowls of shoe string & gaufrette potato chips. Speaking of those chips ... nice chipotle in the spice. Any chance I can work out a chipotle for dinner arrangement? From the Daddy-A Backyard Smoker A.

I am overwhelmed! Awesome pictorial OG! How often do you get to enjoy excursions like this, and more importantly, how can I get in on it?? A.

I would love to know what products people think deserved a mention from BC (for a small project I am working on). Nice to know when we're being fleeced for ideas Tiger Blue Cheese - Poplar Grove Goatgonzola & Carmel Cheese - Carmelli's Peach Chipotle BBQ Sauce - Taste of the Okanagan Bad Girl Chocolates JJ Bean Coffee Wine - too many to mention Tomatoes - Stoney Paradise Vanilla Pears - Chef Allemeier @ Mission Hill Mint-Mango Chutney - Rangoli I'm sure I'll think of more later ... A.