Daddy-A

I can back Shelora up on this ... having made campfire paella a couple times with a cast-iron pan. Once was on the Sunshine Coast with some prawns fresh from the dock at Madeira Bay (no mussels unfortunately), and another was at our cabin ... although technically NOT campfire as it was over our wood-burning stove. A.

3 letters: TMI (Too Much Information!) On a burger related note ... on our way over to Sechelt last weekend, Matthew & I "enjoyed" a BC Burger platters from the White Spot on BC Ferries. I gotta say, I'm starting to side with Keith on this. WTF was Feenie thinking?? A.

I've merged taryn's thread with an earlier version of the same question. Most of the rec's worthy of a visit on the Sunshine Coast are mentioned. A recent addition my son & I discovered recently is the Green Rosette Bake Shop, located at the entrance to the Skookumchuck Narrows trail near Egmont. I detail it in this thread about our camping excursion to Sechelt last weekend. CLICK A.

There's an active thread in the Cooking forum all about Paella. CLICK hear to read it. This thread is about where to get siad rice in the Lower Mainland ... I'd be cheking out the latin markets on Commercial Drive myself. I have no knowledge of the rice being there ... but that's where I'd look. A.

I thought it was all about the LOVE A.

Full Article The authors, Alisa Smith and J.B. MacKinnon will be writing twice a month about their efforts. Read about them in The Tyee (local on-line news site with a Birkenstock bent). Could you live on the 100 mile diet? As I live in the city as the authors, I'll be following this closely. The link within the article on "ecological footprints" is NOT for the mathematically challenged! A.

And damned if you can't taste the difference! After latte at The Elysian Room or Artigiano I'm full, not so at JJ. All the more reason for me to stay with my Americano A.

GOD YES! Brine the bird! Best smoked chicken I ever did was brined. Both Susan & Ron nailed the brisket question. Last month I was asked to smoke a 10lb brisket for a local beer tasting. Little did I know the brisket had been brining for ... well, a long time. Read about it HERE [CLICK]. The results, while tasty, were not what I was hoping for. I was apparently smoking under false pretenses A. PS: Awesome butt Bill!

Good God but that's a fine looking cassoulet! And cassoulet for breakfast? Perfect way to start the day. After my last batch of cassoulet (Bourdaine's recipe) I had cassoulet for about 4 more meals. How does the confit from Oyama stand up to home-made? I know there's is "home-made" but I'd like to have the option if I just wasn't up to two days of confit making. A.

No worries Brandy, most industry people in these forums try to be as transparent as possible, especially when reccomending their own place. You're just down the Millenium Line from me (I'm at Holdom) so we'll be sure to drop by soon. A.

Is everyone happy? You've made Lynn sad! Lynn, this is indeed about experiences had at Vancouver Culinary schools. A number of people (including myself) are taking a course at Northwest. Discussion of this programme IMO fits the topic of this thread. Our intention is to continue discussion of this programme in particular in its own thread once it gets underway. As far as the knife sharpening and drinking goes ... this is chatty group, and we only have one forum host. I'll try to do better. A.

Stovetop Steve is currently working in New Denver, a far cry from Port Alberni. Maybe there's a Drive-In in the Kootenays we don't know about yet ... A.

Ah yes ... but have you ever eaten from the menu??? It's not bad - you should try it. I've been to 8 ... 9 if you include the tacos I had from the Mouse & Bean stand at the Taste of Vancouver last year. My bloody "go to" list keeps getting longer! A.

Apparently we were eating it too quickly. A.

So now I've become your quality control expert? I didn't notice any okra. Just finished the Brie & Pancetta for breakfast. Awesome! Perfect with a latte. The Peppercorn Steak was excellent too. Not as good as the Steak & Guiness, but worthy of the Kolachy Shop's newest shop-keep. By the way Brian, you should be wearing an apron when you work the counter. And for God's sake, shave! A.

I play volleyball at Kits Beach every Wednesday night and walk by Watermark on my way to the 4 porta-potties they are using to compensate for the temporary loss of the beach-house washroom facilities. A couple observations: Prison? No. Public Library? Yes. I hope they're working mostly inside, because from the outside, there has been little visible progress over the last 3 weeks (other than the new turf). The upper deck patio is going to kick ass! I'll be visiting later this summer for sure. Once you find parking at Kits, you just don't want to move. Location-wise (with apologies to Sam) this place has it. A.

Anyway .... ... does anyone deliver phô in the Lower Mainland? Nope. A.

Not sure about the Bahn Mi except that it's kinda hard to justify free delivery on a sandwich that's being sold for $2.75 Pho? The noodles, sprouts & basil wouldn't stand up to the 30 minutes it would take to deliver it. Soggy Phô? Don't think sô! Keith, turn off the laptop, get off your ass and walk the 5km! It'll help you vent off some of this frustration you've been feeling. A.

Surely you are insane ! I worked across the street from C-Lovers for 4 years, and couldn't understand why it was so popular. I'm glad to hear your fish wasn't greasy ... I was wondering where all the grease on mine came from! Heavily battered ... more batter than fish in many cases. I am always supicious of a place that tries to do too many things at once, and C-Lovers does f&c along with Westernized Chinese. Fish or prawns? Same fat! Having said all this ... the place is wildly popular, so who am I to judge? A.

I've just merged this thread into an older thread on the same topic started last year. CLICK HERE to check out the original posts. Do we still feel the same way? Are style preferences fleeting? A.

Just received this email from Marla at NWCAV: I'll start a new thread in the Cooking forum once the class starts where we can post our comments ... a "Serious Foodie" Class Blog of sorts. I wonder how Chef Tony will handle a room full of cameras A.

You're sure it didn't get run over by The Queen of Oak Bay? The only f&c places in Horsehoe Bay I can think of are Troll's & Yay-Ya's Oyster Bar, and I'm pretty sure you're not thinking of Troll's .... A.

What $50 said. We used up the last smoke chicken breast that we put away about 8 weeks ago. No problems ... except that I have to smoke some more now, and its supposed to rain all weekend A.

That's a viscious rumour ... These 3 I can confirm. All are of the "turn-your-lights-on" variety. A.

This is a clear attempt to out myself as a cart user, which I am (generations of kilted Morrisons groan). I keep the half bottle cozy in the cupholder and dole out tots at each tee. ← Yeah, I can see where you'd work up a thirst in this game. Personally, I'd take Jamie's tour, and skip the back 9 ... unless Andrew was pouring. A.