Daddy-A

I know others offer it, but the gang at Franke have a built in countertop waste bin that works really well (scroll down about 1/2 way). Personally, I use a big stainless steal bowl and then empty it when I'm done. A.

Well, you can eliminate the bald guy and the beautiful woman to his right from the list of potential bloggers. We'll be away on vacation! Hint hint hint .... Really loving this Johnny. How large is the Public Market in Portland? The architecture looks somewhat similar to Granville Island in Vancouver, BC, but saddly, we have no industrial smoker of which I am aware. I'm also really looking forward to the seafood ... please? A.

Are you open for a "soft" lunch? Maybe I'll sneak away tomorrow from packing for vacation My wife doesn't lurk here, right? Thanks for the input Leonard. I thought the comparison between Nu and Watermark was far too flattering to the latter. A.

DOH! Forgot about the coleslaw. But at 50 cents for that size portion, I don't really consider it a "side". Still, a DAMN tasty taco. Had another today! A.

Considering Go Fish! does 2 fish tacos for $9 (with no sides) this strangely seems in line. If I weren't so damn addicted to them, I'd join Keith in his condemnation ... ... but I'm just too weak. A.

From my ever vigilant wife .... Scuie (pronounced Shoo-ey) is opening at the SW corner of Howe & Pender. Sign says "Italian street food" (?). Lots of workers, no definite opening date. Any inside info? A.

Be still my beating heart!! ← One of my favorite restaurants in both my home town and my favorite "weekend away" place? Life is too good! A.

For the record, I happen to find that a certain level of inebriation helps too. Not so much an issue with shorter smokes like poultry ... but an 18-hour butt? A couple o' pops helps a lot during the "stall". I'll have to try smoking some turkey for Canuck Thanksgiving. I threatened my aunt with deep-fried turkey a couple Christmas's ago (oh no Arne, we couldn't possible do a Cajun Christmas! ) so this oughta go over real well! A.

Personally, I like the benny at Sophie's in Kits. But ask over in our forum. I'm sure you'll get a plethora of answers. Rocky, I'm still recovering from my last visit to Seattle! A.

Considering Eggs Benny is the official dish of Vancouver, BC, I think a trip is in order. Research! A.

I think Arlo's protecting what he feels is HIS butt! How long will the butts be smoking in total? I'll live vicariously through your smoking this time ... I'm away for two weeks of vacation next week and there's no room for the smoker A.

Nat Bailey Market on Wednesday A guy needs his Bad Girl A.

Thanks Chantal. I was wondering why the mystery recipe was included in here ... had I missed something? Maybe I hadn't done the trick properly? Nope ... it was a dingle-dork. A.

This from Ms. Gill's reveiw of Lolitas in yesterday's G&M: A.

I agree, except that Milan shouldn't have to make the decision. Where were the market organizers? Milan knows about tomatoes, not crowd control. A.

OK, so maybe my POV is tad more cynical A.

Our showroom is just across the street from Tropika, so I'm accustomed to the laksa there. Will have to drive the 3 minutes up to Hawkers next ... Portobello Mushroom and Red Bell Pepper Curry from Rangoli. Awesome Curry served with paneer! Fish Taco at Go Fish! Even the staff there are getting worried about me . A.

It doesn't. GI Public Market is a commercial venture, with a few local farmers inserted for authenticity. Like ExtraMSG said, the produce most vendors carry on GI is neither organic nor local (e.g. papayas next to Chilliwack corn). However, the market at GI is still excellent and a great way to spend a day, especially when you factor in the other vendors (butchers, bakers, candle-stick makers, etc.) The Trout Lake Farmers' Market only runs until October(?) and is Saturdays only. It's total emphasis is "local" and "seasonal." It doesn't compare size-wise with markets in places like Portland, but it almost makes up for it with enthusiasm. We go quite regularly to support it with the hopes it will get bigger. A.

It was great seeing you again Nick, and meeting Lisa as well. Glad to hear your trip was a success. At least you guys actually made it to Salumi when it was open. Now, a REAL friend would have brought something up for me .. Your comment (on ExtraMSG.com) was spot on when you said that the bun:meat ratio on my Albacore Poorboy was a bit off. That was the first time that had ever happened to me ... which really isn't a problem since I pretty much always order the Tacones. Looking forward to the next reports! Arne

[host] I was wondering the same thing myself. Of course, the proper place to ask would be over in the Cooking forum. [/host] The comments on Kozy Shack here reminded me of a really hot and muggy evening in July when I was playing volleyball at Kits beach. We'd just finished a killer match and were all hot and sweaty when we were approached by a couple of mildly attractive young women wearing "Kozy Shack" t-shirts. "Great game!" they said. "How'd you like something refreshing after that work-out?" They offered up small tubs of rice & tapioca pudding Warm rice & tapioca pudding. Good? Yes. Refreshing? Ummm, no. A.

Do you say "crap" in yours Andrew? A.

Yeah, that Consumer Report was a real black eye for Sub Zero ... and it happened not long after they took over Wolf, so the timing couldn't have been much worse. Why do Sub Zero's cost so much? Why do Sony stereo components cost so much? It's all about price-point marketing. Sure, they could lower the price of a Sub Zero, but why woould they? They're still selling them like mad at their current price. Other things to consider ... the dual compressor system means the fridge and the freezer aren't swapping air like they do in single compressor fridges. This means (supposedly) that food stays fresher longer. I've never tested this theory out, but my SZ rep has and swears by it! Personally, other than the 650 or the 700, I find them too damn big! Now you know what a kitchen designer thinks when he finds out his client has just purchased 3 Subs for their kitchen! A.

Forgot about that one! It was ... okay. Needed more cream, but that's the Norse in me talking A.

The only "rice pudding" I've seen on a menu was at an Indian place (or two), and that's not really rice pudding now is it? Rice pudding is a Norwegian thing, especially around Christmas. You'd leave some for the julenisse (sp?) hoping to bribe for better presents. A.

Check out their web site ... I'm sure they could find room for you on the bus! This is what they did: If you look closely you'll see little spikes sticking out of the side of each chicken. These not only held the birds together, but when a long "stick of chickens" was pushed up against another "stick of chickens", the spikes would stick into the neighbouring bird and prevent the sticks from turning over. Very clever! A.