Daddy-A

LeBeau Hands down A.

Ummm Eddy? Doesn't boycotting mean you don't go to a place? Bread Garden served its purpose for me ... in the form of Cinnamon Knots and Latte's before work back in the 80's ... and now I've moved on. If they can make a living selling what they do, all the power to them. I'm not going to deny someone the right to pander to the lowest common denominator. I just won't support it, that's all. A.

Yeah, even my 13 y.o. son thought that was odd ... "Sushi from the Bread Garden ... that's just not right!" A.

*sigh* another link to fix: The Firewood Cafe I really like this place ... my only complaint is that they only open for dinner. My showroom is one door away from The Firewood and there are times I could really use a pie for lunch! Camobie & 14th (SE corner) There's parking in the back, just don't hit the green Subaru. It's mine A.

quady photos - repaired link I repaired the link ... at least, it wasn't working for me Welcome to eGullet Wendy(? ... just a guess) Thanks for the pictures! Fumiko's dessert looked good, but that Brownie Pudding from Chris Lee at the Vancouver Golf Club sounds pretty tempting too! I see Thomas Haas was there as well ... was he a judge or was he teaching a class? A.

I'm rooting for you Lucy! Not only do I now know the anguish of uploading picture after picture (THANK YOU for the effort btw), but with the time difference, you'll be waking up to a mountain of questions . Then again, you'll also be waking up in Lyon, and to a breakast that would put my Raisin Bran to shame I'm really looking forward to this! A.

I'll step in for Lee ... The full gallery: Horse Meat Dinner at Bis Moreno Be sure you put a towel down on the keyboard first!! A.

It must have been a while since you've been here Russel. Burnaby is now a full grown city! Oh Canada? Only before hockey games Thanks for the kind words, A.

You've obviously never eaten with Ling! Leftovers? What are those?? Thanks for sharing Hue! Hell, I didn't even know Boston Pizza took reservations. A.

I'll admitt it. I'm tired. It's Monday, and a short week so I'm really pressed for time to get things done. Fortunately I'm also efficient and was able to coordinate a client meeting in North Vancouver with a lunch meeting with another eGulleter in Deep Cove. Eric (Edible Vancouver) runs a terrific Web-base Service called strangely enough Edible Vancouver. It's essentially a concierge service for foodies coming to BC. So, now that so many of you are coming to visit you now a good place to get some help. We met at one of my favorite coffee places, Honey Doughnuts: This place is known for one thing ... um, it's doughnuts?? They are of the deep-fried cake variety, and are so big an round that are called "Rolly-Pollies" Mine was a Chocolate Rolley. Doesn't everything taste better with chocolate? Just before lunch I wandered down to the waterfront (about 1 block in Deep Cove) and took one more picture, just in case there's someone that doesn't understand what the "big deal" is about this little corner of Canada I call home. And that's about it for Daddy-A's Foodblog. Thanks everyone for reading it, and thanks to all of you who so graciously passed on your comments. They were most sincerely appreciated. I also want to take this opportunity to thank my wife "J" who not only put up with me during this week of snapping pictures of every freakin' thing I ate, but also encouraged me, and continues to be my best friend and dining companion. I love you! Goodnight from Vancouver! A.

There are two things that I appreciate about the Vancouver forum on eGullet: The large number of industry professionals who participate The willingness of all members to get together for a good meal. Last night was an example of both at work. The Adesso Bistro is a newly openned restaurant in the Kitsilano neighbourhood of Vancouver. Chef Travis Williams, Sous Chef Joseph Thomas and co-owner Luciano Loi are all active members of eGullet, and were encourage by Andrew Morrison (editor@waiterblog) to host a dinner for a group of eGullters interested in learning about some of the regional cuisines of Italy. The evening was dubbed "Taste of Liguria" - a 5 course journey through this unfamiliar (for me at least) cuisine. Chef's Taster: Chestnut Soup with Extra Virgin Olive Oil (paired with Montresor Chardonay Della Luna) Appetizer (choice of 2): Grilled baby calarmari, spicey greens and roasted ligurian olive vinaigrette (paored with Santa Margherita Pinot Grigio) Herbed rice tart with artichoke, leek and parmigiano-reggiano (paired with Libaio Chardonnay) Sorbetto: Sorbetto limone (paired with ... you're thinking we're all a bunch of lushes, aren't you?? ) Specialita Della Cass (choice of 3): Roasted whole sea breme, black olives, sliced potato, fresh herbs, tomato and white wine (paired with Chianti Rufina Basciano) Tagliatelle with baby red potato, chick peas, green beans & pesto alla genovese (paired with Tenuta Di Pomino Pinot Bianco) Marjoram crusted free range chicken breast on cippoline onions, porcini mushroom & Swiss chard with herbed roasting jus (paired with Tommasi Ripasso) Dolce (choice of 2): Apple & raisin fritters with powdered sugar and vanilla bean gelato (paired with Moscato D'asti) Blood orange panna cotta, blackberry sauce and basil infused creme anglaise (paired with Moscato D'asti) Y'all full yet? Chef Travis Williams (second on the right) and his crew ... Andrew (editor@waiterblog) on the left, getting extra parm from Adesso co-owner, Luciano Loi. A room full of well-fed eGulleters. The posts after the fact can be found in this thread HERE (CLICK). So as you can see, I will most certainly need to abstain for a week or so to make up for blogging. And I'm not done yet ... one last place to visit. A.

Did I mention that Sunday was kinda busy for "J" & I? Before our dinner with a "few" local eGulleters, the intrepid Jamie Maw invited us over for a drink and a small sampling of some of the best food BC has to offer. Personally, I think it was killing Jamie that he hadn't made an appearance in the blog yet! For those who have yet to "meet" Jamie, he is a local developer who stumbled into the world of food and food writing some 15 years ago. He is the resident food critic for Vancouver Magazine and is involved with the BC Chef's Table Society, and projects like Vancouver Cooks, a cookbook featuring recipes from the best chefs in BC. You can find Jamie's musings throughout eGullet, and most are worth a read or two We started with a seletion of seafoods from Longliner on Granville Island: Indian Candy (smoked salmon), hand-peeled shrimp and dungeness crab. I'll have to let Jamie fill in the details on the wines. I can tell you they were from Cedar Creek in the Okanagan, and they were white. Sorry, I wasn't taking notes. An assortment of BC cheeses, including Salt Spring Island goat's cheese, Poplar Grove Blue, and an organic Chevrotina from McLennan Creek Dairy in Abbotsford. Gone Crakers crackers from Delta, and "C" sea salt from C Restaurant here in Vancouver! The aforementioned Vancouver Cooks and some Rainforest Crisps from Lesley Stowe. And then, Jamie brought out the piece de resistance: Just another lousy evening on the West Coast Adesso Bostro and about 50 eGulleters await ... A.

Finally, a chance to catch up! I've had an appointment cancel on me this afternoon so I can try to get caught up before the door closes on this foodblog (has it been a week already?). Commercial Drive is one of the most culturally and demographically diverse areas in Vancouver. Stretching for about 16 blocks between Broadway & Venables, The Drive is home to many members of Vancouver's Italian, Portugese, Brazilian, Mexican, El Salvadorian, Cuban .... communites. During World Cup (Soccer) this is the place to be! My first experience with The Drive was back many many years ago , when I was brought to a place called Joe's Cafe by some university friends. I was there to try this amazing drink they had discovered called .... espresso. Long before *$'s had even thought of making Vanilla-Soy-Half-Caf-No-Whip-Frappucinos, The Drive was serving espresso the way it was always meant to be served ... in front of a soccer game with lots of 60 year-old Italian men pining about the "old country". These ten coffee shops are all within a 10 block stretch. "J" and I tried a new place on The Drive: Prado is on the corner of East 4th Avenue and Commercial Drive. Nice looking place very clean interiors. I was told however, that I wasn't allowed to take pictures ... I suppose the coffee business is ripe with espionage So I may be risking my life by posting this ... but I know you'd all do the same for me: For our family, The Drive is also where we do a lot of our grocery shopping. The rapid transit system in Vancouver (SkyTrain) takes us right to The Drive in about 20 minutes, so it's easy for us to hop down for a quick shopping trip, followed by a coffee, or better yet, a glass of wine and a pizza! The Santa Barbara has been on The Drive for as long as I can remember, and is one of the least expensive places for produce and deli items anywhere. The bread on the right is the Pao de Casa from Westview bakeries ... my current #1 in the Vancouver bread standings. Incidently, those are Italian Easter candies in the last picture. And, what is Commercial Drive if not an avenue for the protest movement in Vancouver? What protest you ask? Name your cause, they'll be protesting one day on the drive. Today, it was the Asian Women's Peace Movement. With all the singing, it sounded a lot like a Yoko Ono convention A.

Neil makes his staff cry ... you don't want to work for him I have no clue ... kinda like the Caramilk Bar mystery, no? Yes. On thin slice rolled into a cone and then deep fried. I'm trying to figure out how to make them myself ... A.

Good morning everyonoe, and welcome to Spring! In Vancouver, there is only one way to celebrate the coming of spring: All Hail the Altar of Java I have a busy work day today, and there are lots of pictures to upload. I'll do my best to get to them around 7pm Vancouver time (PST). So until then, talk quietly amongst yourselves, and we'll see you tonight! A.

Writing this blog has made me realize a couple things: It's a lot of work! There are many parts of this city I completely take for granted. One of those areas is the Punjabi Market in Vancouver: Growing up in the Lower Mainland, most of us have had at least a couple school-mates or friends who are Punjabi, Pakistani or Indian. Personally, I can think of more than just a few. Yet it wasn't until I was in my late 20's that I started to explore that culture. Today, I'm no expert, but I know enough that I love the food! The Punjabi Market is predominantly a clothing district. Indian wedding boutiques are everywhere as are jewelry stores, each filled with excited wives and daughters, and bored-stiff husbands and sons The #1 reason I come here ... samosas from The Himaya These little bundles of deep-fried goodness are $1 for two! There are a couple places around that sell them at 4 for $1, but I'm not too sure about them. So $1 later, "J" and I had a mid-day snack: The Himalaya also features a wonderful assortment of sweets: I come for the colours alone! We picked up 6 different sweets to have with coffee later on. Total bill for the sweets and 6 samosas was a whopping $6.50!! I wish I had known about this place when I was a student! Also scattered amongst the clothing shops are several grocery stores, filling all the various spice and veggie needs for any Indian meal: Dahl, dahl and more dahl ... I was looking for some pepper, but couldn't find any This aisle is about 40 feet long, and it has spices on both sides. Veggies from another planet. I used to find these markets a bit intimidating, but have come to learn that most of the owners are more than happy to help you out. Just keep an open mind and ask "what's this?", and "how is it prepared?" and you'll find all sorts of wonderful suprises. After the punjabi market, "J" and I took off to Commercial Drive ... a more "European"/Bohemian neighbourhood in Vancouver. I'll get pictures up soon. Time to get ready for dinner at Adesso! Can't wait! A.

Thanks for the compliment ... I do enjoy working in it to be sure. I was about to tell you the tiles were "no problem", but then "J: reminded me that my cleanliness standard and hers are quite different. After almost 3 years the grout is starting to look a little dingy. It seems we'll be bleaching then sealing the grout this Spring All in all, I like tile for the splash ... granite or Corian would be nice, but are way too pricey. Stainless steal is great for cleanliness, but shows all the spatters. Pick you poison and the just deal with it is what I'm trying to get at! A.

Tell you what ... you come visit us, we'll come visit you. Sound fair?? I believe the tapas were special for that event. A number of our local eGulleters have been there so they may be able to answer better than I. I do know that the chef has changed sine they were there last, so perhpas your only option will be to visit yourself! A.

Oh wow!!!! Wait till Daddy-A sees this!! He has, and is suffering greatly to be sure! Looks amazing Marlene ... when do you finally get to use it?? A.

Okay everyone, say it along with me ... All Hail the Altar of Java I had an 8am on-line meeting this morning, so this is what breakfast looked like for me: The obligatory coffee and a chocolate-coconut-oatmeal cookie from the pile that Ling gave me on Friday. I have the nicest friends! After the meeting, I got down to some serious breakfast making. After all, I have a container full of pull-ed pork to use! The dogs fo course, were impatiently waiting their breakfast: Umm, Dad? You know there's meat up there, right? While boiling the water for my poached eggs, I put the steamer on top of the pot to steam the pork. I'm wondering, is there a better way to reheat pulled pork? Yes, I know, there shouldn't be any leftovers but on the off chance there are, how would one reheat it? I found the steaming worked well, but made it a little damp which affected the flavour a little. Using the MW would inevitably create toucgh pork. Any other ideas? Poached Eggs with Pulled Pork on Light Rye Toast. That's a little hot sauce there on the eggs. Further to the "Food on Keyboard" thread ... anybody know how to get pork fat off their mouse? Of course, I still have 3/4 of a tub of pork to use. Friday was my dad's 61st birthday, so ... ... he got a share. After all, he was keeping an eye on the smoker while "J" and I were at the hockey game. "J" just got back from her run, so she's going to warm up, then we're going to attempt to brave the elements and visit a couple more foodie areas in town. Tonight, a number of eGulleters and their SO's will be gathering for what promises to be a deliscious evening of Italian food and wine. Then, I'll be fasting for a month! A.

Don't forget Karole (Foodie)!! Something interesting to check out after a wonderful meal of regional Italian food ... The Italian Government Cultural Office is hosting and exhibit on the history of Italian Cuisine since WWII. It's on until the 23rd. Exhibition details HERE (CLICK-ARONI) A.

peppyre impatient for "the butt" ... nothing wierd there! Ohhhhhhhhh .... the good ol' hockey game, it's the best game you can name, And the best game you can name, is the good ol' hockey game ... Good evening hockey fans from the Pacific Coliseum in Vancouver, BC for tonight's contest between the Kelowna Rockets and the Vancouver Giants! Tonight's score: Vancouver 5 - Kelowna 1! I wish I could tell you the Coliseum has the best food ever, but alas, it would be a horrible horrible lie. While a beautiful pork but smoke away at home, this was dinner: Nachos Deluxe (I'd hate to see the "regular" nachos! ), Hoty Dog, and a Jumbo Pretzel WITH Salt (heart disease be damned!). Of course it was all made better by a visit to the happiest guy in the building: Just to make everyone outside Vancouver feel better, it was cold and pouring rain last night! A more typical Vancouver spring-time weather. Unfortunately, this made things back at the smoker a little "cooler". By the time we got back home, the butt had been in the smoker for 8 hours. Inside temperature however was only 200F (needed to be around 250) due to the wet and cold. Internal meat temperature was only 158F (shooting for 195-200). It's late, I'm cold and jonesing for pulled pork. So I cheat ... ... and wrap the butt in tinfoil and pop it in the convection oven. In the meantime, we can check out the pastrami: Smoke flavour is awesome. Nice and juicey. Yet, I think it too suffered from the lowered smoker temperature as it's not as tender as other pastrami's I've had. Perhaps after popping it in the steamer? Hopefully the experts can fill me in. By now, the whole house smells of smoked meat. The dogs are going crazy! After 45 minutes in a 350F oven, we reached 197F internal butt temperature!!! Without further ado, I offer you ... Pork Food Porn Smoke ring! I got my first smoke ring!! This stuff is amazing! Some parts are more pull-able than others, but all-in-all it's not a bad first effort. The great thing is, I have another butt to practice with in a few weeks ... when the weather warms up! After a few minutes of pulling, this is the result: Guess what I'm having for breakfast??? By this point it was midnight. I needed sleep! Back with breakfast in a few. A.

Is anybody really fooled by these "awards"? Really? As soon as I saw some of the results the paper was destined for the dog-pile. The adverts just got it there sooner. Honestly, The Straight has really disappointed as of late. I'm more of a Terminal City guy now. A.

I have found my entry into the "School of Q" an arduous one. This is one method of cooking that is as much about years and years of experience as it is about technique. In Vancouver, barbecue always meant burgers on the hibachi. This whole concept of smoking, rubs and sops is completely foreign to me. So as I began to search for information, I was definitely flying blind. eGullet probably gave me my first glimpse at the inner workings of the pit. People like Varmint and Mayhaw Man posted a lot about barbecue and gave a great place to start. On a side note, is there a barbecue forum? If not, there easily could be. I've found two great sources on-line: National Barbecue News has great forums and articles, and a lists of a lot of suppliers (unfortunately most are in the US), and Virtual Weber Bullet which focuses on cooking with that particular smoker. So on with the smoking! I started by rubbing a 4.5lb pork butt with this concoction: Unfortunately I lost the pictures of this, but just imagine a hunk of pork, really really red Time to light the coals: Using a lighting chimney really helps here. Once the meat was put in the smoker, I went and had a nap! Then I started on the sop: Simmering the sop ... and I hope you like the smell of coder vinegar, because our kitchen is ripe with it! This is what the sop looks like: The little brush and cup were a Christmas gift from my beautiful wife. Finally, I get to use it! In addition to the butt, Chef Neil donated a chunk of brisket he was going to turn into pastrami to give me the opportunity to "try this at home" Snack time ... "J" and I shared the last waffle from LeBeau. This one was caramel filled: You'd think we never fed Ringo & Gromit! After about 3 hours (should have been four, but we're going out at 6:30), I applied the sop, and turned the butt. Ringo is not a patient animal! So we're still smoking. The pastrami should be ready in about an hour ... we'll snack on that for dinner before the hockey game. About the hockey game - this is WHL (Western Hockey League) action between the Vancouver Giants and last year's Memorial Cup (Junior Hockey Championships) winners, The Kelowna Rockets. Yes, food will be consumed just to keep this on topic. But since the NHL has cancelled its season, well, life has been pretty bleak. I'm pretty excited about tonight. Oh, and about the pulled pork too! A.

Yeah, and you'll be kicking and screaming the whole way! A.