Daddy-A

Stovetop rec'd this place to me last year. Pretty damn good ... even if it's in New Westminster A.

Once Alex learns how to handle his Weber you may never go back A.

Consider it less admonishing and more gently coaxing. It's been a long day. Thanks for the link ~cayenne~. I thought this comment from the article was quite interesting. First of all, who's less expensive than we are???? Second, if Vancouver is so inexpensive, why do we need all these "deals"? Are we that cheap, or are there that many great choices? I vote for the latter ... but what do others think? A.

[host] Does anybody have any comments on the ARTICLE??? A. [/host]

Received this email from Kirk Shaw at Bearfoot Bistro and thought I'd pass it along to you here ... A.

Have a look at THIS thread for some ideas. A.

[host] Since we have a lot of cooks participating in this forum (amateur & professional) I've gathered a bunch of the "Where do I find??" threads into this one uber-shopping thread. Welcome to the new Vancouver/Western Canada Sourcing Thread! Looking for chef whites in Winnipeg? Bamboo shoots in Burnaby? Eel in Edmonton? This is the place to ask! If you find other threads to be merged that I haven't, please PM me A. [/host]

Sorry? With apologies to Vancouver Lee ... since this thread is moving in this direction anyway, I've renamed it to include all rib houses. Get out yer bibs! A.

[host] Quite right Sarah ... and as long as that's what happens here we'll all get along just fine. Let's keep the discussion focussed on special finds at the local liquor stores. Thanks Your tired, cranky host ... A. [/host]

I can't believe that place is still there! I think I was 14 or 15 the last time I was there. Took a date there ... this was of course before I figured out that wearing a bib and wiping sauce of your face with Han-D-Wipes was not the best way to "impress the ladies". Would a 25 year old review help you? A.

Hey, I learned to make bread and pasta. 'Nuff said. A.

I'm sure it's way to early to know, but I sure hope they find their way into the new Whitecaps Waterfront Stadium. They're at Swanguard, so I hope they'll get asked to make the move. Ahhhh ... soccer, a pint and a pie A.

[host] And an example of what can happen as a result can be found in the "Infamous" Irish Heather Thread. This has been discussed ad nauseum. My points being: We can't stop people from making poor judgement Further discussion of this is OT and posts will be removed. A. [/host]

I guess that explains why you're not whisking eh Wes? The Calamari salad was the best/simplest thing we've made so far IMO. Great flavours, wonderful difference in textures. I'll be adding that one to my dinner part repetoire for sure. Not so sure on the Pad Thai ... I liked woking with the BTU's we have at the school. One day the Daddy-A kitchen will feature a pro-style wok burner. Like others, I'd eliminate the molasses from the sauce ... and I'd add more sauce. The dish didn't really take off until we added the Sweet Chile Sauce which for me was because it was too dry to begin with. *sigh* Only one more class. A.

The segment that aired tonight was excellent! And, wow, what a beautiful kitchen that West has, very impresssive. Looking forward to tomorrows feature. ← Same segment on the morning news. I wonder if this is the first time Andy Lynes has been mentioned on Canadian television Nice feature ... congrats to West! A.

You guys rock! Awesome looking tortellini, and an impressive array of vino! A.

Apparently, there is a story on Cornucopia in today's Province. Unwind section ... Page b5 A.

[host] I've just merged Vancouver Lee's "Hope Springs Eternal" thread into a pre-exisiting thread on local pizza joints, as the former was become too much like the latter. I also need to remind everyone that the subject at hand is pizza in the Vancouver area. Discussion of pizza outside this area needs to take place in other fora. Thanks [/host]

I'm picturing the bar scene in The Blues Brothers where Jake & Elwood sing "Stand By Your Man" behind chicken wire! A.

Did everyone on the East Coast hear the groan I just let out?? The first two times I fired up the Bullet I had yet to purchase a chimney. Oddly enough, I used the box it came in and some liquid parrafin to get things going. A.

Yep ... his parents in fact. That's where George cut his teeth so to speak on charcuterie. Gasp! Nope, all made in house. You're coming over in December right? Shall I make your reservation now? A.

Pepper Smoking - Round II. As we're getting into late fall, the last of the peppers have been harvested. Lest you think Vancouver is getting an unusual stretch of warm weather in October/November, we moved our plants inside about mid-October. Still lots of sun, but pretty cold outside. This smoke was a double duty ... I needed to replenish our supply of smoked chicken, and I had a whack of peppers to deal with. The jalapenos and anchos in the Bullet. If you look closely you'll see the layer of chicken thighs below. I figured it was better to have pepper juice dripping on the chicken than vice versa . The chicken smoked for 4 hours, and the peppers stayed in an additional 4. I let the temperature drop to about 150 once I removed the chicken as I was trying to dry the peppers not cook them. Once out of the smoker, the peppers went into the convection oven (about 135F) for more drying ... another 4 hours or so. Used some in a soup yesterday along with the smoked chicken. A.

Yeah, Neil's got it, except that it's Federico's (without the "R"). SEARCH RESULTS - which prove that most people thought it was Frederico's as well! Web Site I've never been, but from what I've been told, you either get it ot you don't ... kinda like Tony & Tina's Wedding. A.

It's Champion's League fer crissake! Order up some Fish & Chips and a Nut Brown and enjoy! A.

You worry me Morrison A.