Daddy-A

I've brought this thread back from "great beyond." With summer upon us (or so I'm told) I started thinking about road trips and stopping for burgers & rings alond the way. Am I destined for White Spot and the occaisional A&W? Do I seek out the Clamshak? We're looking for anything in Western Canada. RESTAURANTS only please A.

I've never eaten at Penrose, so I'll have to take you at your word. But I have a tough time believing that the halibut in Toronto is going to be better than the halibut in Vancouver. Get ye to Go Fish! Everything is fresh, and the batter is a lighter tempura style. The fries are often good, but are somewhat inconsistent. I also like Pajo's (Port Moody - although they have one in Steveston) and Dave's (Steveston, but not the one on the pier. The older, dumpier one ). Cockney King's in North Burnaby is also worth a visit. A.

NOOOOOOOO! That is so sad, although I must admitt my last visit to Moby's was less than stellar and hardly what it was when I first went 10 years ago. First Barb's changeover, and now this. *sigh* A.

And a damn fine job you did too! If you'll remember, the day after you sharpened my chef's knife, I sliced the tip of my finger. But it was so sharp there was very little bleeding Not sure if I'd want anyone teacing me knife skills after a martini. Good tip on the Victorinox at VCC. I've already got a Wuestof set going ... time to keep my eyes peeled for a sale. A.

[host] Time to bring this one back on topic. Discussing the contents of the "Foodie" programme are fair game. Planning who's coming is not. (Yes, I've just slapped my own wrist ... ) [/host] Are you provided with knives for this class? A.

That will make three eGulleteers, Deborah. Joie and I are in for the course starting in September. ← Four and counting. Maybe 5 ... considering it as a birthday gift. Any idea how many places are left?My only concern is how much (or how little) work we'll get done. We're not exactly a quiet group. A.

We usually do a quick grill for those. Never thought of smoking them. I think the thin beef is better suited to quick grilling. Good call on the chicken thights by the way. I often add chicken parts during a smoke or even a whole bird at the end of a smoke just to use up the last of the coals. Perfect to toss in the freezer for those unexpected snack attachs. A.

This is the one at the corner of Commercial & Venables, no? Glad to hear its worthy of a visit or five. I have to admit the whole spelt thing had me rolling my eyes. Live and learn. A.

.... which would of course NOT be organized in forum. Since I'm not a golfer you can take this for what it's worth .... but I second the Swan-E-Set rec from montrachet. I may be biased as I designed some of the millwork out there, but it's a beautiful facility, and the steak sandwiches and burgers are great. A.

Does anyone remember The Red Barn? It was your basic McD's knock off. What I remember most about this place was not the food, but their characters. The Red barn's version of Ronald McDonald were "The Hungries". There was Fish Hungry and Hamburger Hungry & Chicken Hungry. They even had a theme song that you can hear at The Red Barn nostalgia page. Sad thing is ... I still remember the words! Funny how Hamburger Hungry looks an awful lot like Ernie from Sesame Street A.

Ummm ... barbecue potatoes? Explain please 'cuz they look really good! A.

I think that would depend upon the individual. From where I sat, the message was pretty clear: What we consume from our oceans has a direct impact on their health. We can't keep harvesting the same types of products in the same way we have been. The oceans can't take it. The salmon and scallop producers featured at the lunch are two examples of how some planning from the producers end can make the industry sustainable. The Ocean Wise programme is an example of what we can do at the consumers end. And just to reiterate, if sustainable scallops taste as good as what we had on Saturday, I say bring it on! A.

Totally OT ... but I was in The Maple Leaf when they announced that Ben Johnson had tested positive for steroid use at the Seoul Olympics. I was drinking a Canadian at the time. A.

Oh my God! I used to love these when I was a kid- I remember it as 3 hefty chunks of milk chocolate with peanuts in it. I wonder why it was called a Cuban Lunch? ← I loved those things! But the only time I remember seeing them was Halloween. Speaking of which ... how about those molasses candies in the Halloween wrappers? I hope to hell nobody else has those! Good beer? No, wait ... the Belgians have that too. Just us and the Belgians. Sad. A.

Southern Poutine. Mon Dieu y'all! Arteries cloggin' as I continue to read this blog ... A.

Is that a euphamism? Back to more of the same ol' routine for me this week. Tropika across the street from the office for a bowl of Karay Ayam Noodle Soup. Kinda sad that a warm bowl of soup is the perfect lunch for the second last day in June. Roti as well ... perfect as always. Pastis yesterday for Mooshmouse's birthday lunch. Gotta say she looks pretty good for 46! [ducks, runs & hides] Enjoyed the Salade Nicoise which was more of what I was looking for than Boeuf Bourguignon which the others enjoyed. I must say I was a little surprised to see the salad dressed in foam! Damn tasty foam, but still it was kinda wierd. Shiro for Lunch Combo B. Yum!! Chicken Karaage, sashimi, tempura and an extra helping of gommae. A.

That reminds me of an early episode of the series "Red Dwarf" where Rimmer sends his gazpacho to the kitchen because it's "bloddy stone cold!" How about "forno oven"? Doesn't that mean oven-oven? A.

The menu: A.

[host] I've merged the above threads into this one ... just in case anyone goes looking for them. [/host] A.

Just wanted to add our thanks to Neil, Joan and the staff at the Hamilton Street Grill for hosting another wonderful function for all us mouthbreathers and miscreants. Good to meet so many more of you, and a special thanks to Andy Lynes & his family for fighting off jet-lag to join us. I'll be starting a discussion thread in the Beer forum for your tasting notes ... you all remembered to keep your notes right?

What is it about eGullet events and amazing food? We are a truly fortunate group. First, both "J" and I want to offer our deepest thanks to Harry Kambolis, Leonard Nakonechny, Rob Clarke & Rob Belcham and the entire staff at C for hosting an absolutely amazing afternoon! They rolled out the sustainable red carpet for us and really put on a show. Thanks also to the panel ... the reason we gathered ... for an informative discussion on the subject of sustainability. Anyone interested in reading more of the reports from the Suzuki Foundation can check out some publications HERE. Included is the report on shellfish by Heather Deal. Finally, a huge thank you to Jamie Maw. Without Jamie, this event would not have happened. Organizing guests for an event like this is a piece of cake compared to what Jamie did ... especially when the venue and the programme practically sell themselves. Now ... I can die a happy man having enjoyed a Kagan Bay scallop. Easily the best dish I have ever eaten. A.

If you're interested in another chance to learn from Rockin' Ronnie, our own Edible Vancouver (Eric Pateman) is hosting a BBQ & Whisky Night at the Hamilton Street Grill. Details can be found HERE A.

uh, wouldn't that make it more of a pastrami variation? ← All I know is that after resting over night in the fridge it has come together much better. Flesh is firmer. Tasted perfect for breakfast (just a little don't worry!) A.

Sorry ... Kingsford. Yes, that's what I've usually used ... only because I can get 10kg bags just down the street from me. Trying to find bigger bags is a major PIA! A.

Experience with the kettle? Until I found eGGullet I figured Weber kettles belonged in a museum! I will eventually purchase one .. . once I have my BBQ hut built (more on that later). Ahhh .... therein lies the rub. The brisket came to me pre-rubbed courtesy of Chef Fowke & Chef Neil. I'll have to check with them as to the contents. First taste .... there was definitely salt! My inclination is smoke the meat naked the first time to see what I'm dealing with, and then go from there. My only exception was the pork butt, but then I had a specific objective, and lots of internet experience to draw from. A.