Daddy-A

Suggest that, perhaps, a friend could pick one of these up for another friend... and a Turkey Dinner one too while that friend is at it. ← Keith's gotta add an online ordering component to his web site! I must have just missed Deborah ... was there at noon, but only to pick up and dash. Turkey Dinner would have been better with some cranberry relish IMO. Reuben was excellent as always. Is it just me or do the kolachies have a heavier crust on them than before? I like it! A.

Just as long as Ernie doesn't show up dressed like the Hulk or Spiderman. He may be amazing, but his TV ads ore so brutal they're hilarious! Is that the Uncle Willy's of All You Can Eat buffet fame? A.

I'd show you a picture of my baguette (which served as a deliscious vehicle for some pulled pork the other day), but somebody hasn't sent me the pictures from their camera! I mean really, how difficult can moving be? A.

Never underestimate the power of the Gullet! Should I put on my Robin Hood outfit and come for a tasting? (Robin Hood drank mead, right? Otherwise, that sounds just ... wrong ) A.

Too many return trips to Smithers via Ac/Jazz for me lately, and the only thing to eat was either something called "Sun Mix" (nuts 'n bolts sort of thing) and Peak Freen shortbread. Quit yer bitchin! A.

I'm curious ... Who's gone out and bought "Seasoning of a Chef" as a direct result of reading this thread? Just a quick show of hands please? The only thing worse than being talked about is not being talked about. - Oscar Wilde A.

I don't know what's crazier ... subjecting your body to that much air travel, or subjecting your body to that much airline food. At least he's ordering the Special Meals ... Air Canada food is pretty much crappy. A.

Vancouver Lee has started a thread in Adventures in Eating on this guy's quest HERE. A.

I am SO out of the musical loop! I was just about to suggest Chi'i ... not walking distance but certainly a quick drive. A.

I guess that's a subjective thing, but this was the only "award" I could argue with. Some were not to my taste, but nothing that left me shaking my head. I think the big question here was asked by SBonner. Exactly how are these awards decided. Another question: Does anyone care? A.

Not as long as Daddy-A gets an invite from kurtisk as well A.

Dang. To bad I had no ripe tomatoes last time I smoked, but, if there are still tomatoes at the farmer's market tomorrow, I'm smoking on Friday or Saturday (a nice 16 pound brisket), so do tell you how did them. Whole? Halved? And, how did you consume them? As is? As adornment/accompaniment for something else? ← Susan - Just halve the tomatoes, drizzle a litlle olive oil, s&p. I smoked them at the end of a long smoking session so the temperature was down around 150F. I'm sure they could handle the 225F or so you'll be using for your brisket. Left them on for about 2 hours. We ate them as a side dish. A little parm on top and they were good to go. A.

[host] I was going to jump in a remind everyone to keep the discussion local. Looks like someone was reading my mind If you;re looking for more generic discussion/info on mead check out these threads over in the Beer forum. A Mead Brewing Project Mead A. [/host]

Hey... I resemble that remark. And, for the record, I go by "joy". French-speaking friends call me "zhwa" (yes, with the umlaut over the 'a'). Members of my family call me "joey" and it still gets my goat. Substitute teachers even called me "joyce" and "josie". That being said, I love Joie's first release Chard and their Year One Noble Blend. According to Michael Dinn, the future brings more new adventures in winemaking. ← To actually answer Lorna's question ... the winery name is pronounced "zwha". Or at least that's how Michael & Heidi pronounced it. A.

Lookin' good! We had a bumper crop of tomatoes this year and roasted the majority of them. They then went into freezer bags and are sitting in the deep freeze until our next craving for pasta sauce - I like them as is on pasta, but you can add sausage or your favourite protein. pizza sauce bruschetta - the tomato oil would work well with this too. We also smoked a bunch of the tomatoes as well. Same result, just smokey I think they'll be used for some sort of salsa ... Great blog you two! With the difference in the time zones, it's Blog-o-rama 24-7 around here! A.

They used to work with several caterers but for the last few years everything has been done in house. Don't know if that is a bad thing or a good thing. ← I've actually been to a couple functions at the Aquarium ... neither involved food, so I'm flying blind on this one. *sigh* I guess I'll take on for the team. A.

Yer skaitng on thin ice Maw! J's work had their Christmas party there 2 years ago. Your assessment is pretty much bang on. Cool room ... but it ended there. We're at the Aquarium this year. Anybody know who does their catering? Should I bring my fishing pole instead? A.

[host] Obviously my subtle title change to this thread has gone unnoticed .... I'd like to see this thread stay in the Vancouver/Western Canada forum, but unless we can keep the stories about regional restaurants and catering halls, I'll have to move it to General. Help me out ... I'm already over-worked and stressed. A. [/host]

Some more Christmas party stories can be found HERE, and HERE. A.

Hmmmm ... I need some therapy this week. I think I see another baguette in my future. Good idea ... A.

I'll jump in to say that Mooshmouse has the camera and pictures ... and is in the middle of moving. Not sure if she's been able to meet up with Shaw yet for ADSL. So it may be a bit of a wait. You've been warned A.

We had a similar discussion last year [CLICK] ... so it would seem that the donut is not in fact dead. My vote goes to Lee's on GI, or Honey Dougnuts in Deep Cove. MMMMMM Chocolate Rolly Polly! A.

[host] As a general rule, eGullet does not allow members to run their own contests in forum. However, after much discussion (and gin) with site management, we're going to allow this thread to continue under the following conditions. Any and all entries to the Build a Better Burger contest should be sent via email to gerald. Any entries made in forum will be deleted. This thread can also be used to discuss potential ingredients for your entry, although doing so can reveal any secret ingredients to you competitors. Keep the discussion local (i.e. where to source, what's in season, does this burger already exist, etc.) gerald, if you would be so kind as to post the winning entry once selected Thanks to gerald for inviting us to participate in this venture! I'm hungry already. A. [/host]

Mine too ... I just like the look of them off the board. Besides, I can never have too many kitchen gadgets! A.

Yeah, mine turned out pretty good too. Went very well with some of my mom's strawberry jam. I think I may have found my new cooking therapy ... bread making. I'll be dropping by Commercial Drive for a gnocchi board this week. I see much gnocchi in my future. Something tells me we needed (not kneaded) to have more flour in that as most people's turned a bit mushy. Perhaps a visit to the lastest eGullet Cook-off is in order? A.