Daddy-A

Can the guys chime in here? My wife (J) has a strong allergy to bi-valves, so much so that I am unable to enjoy them myself if I hope to get any lovin' that evening Just a little on my lips and she's not having a good night (NO WISECRACKS PLEASE! ) On the rare occassion she leaves me at home alone for the weekend, I am on the phone to whomever wishes an oyster/clam/mussel feed. Sometimes we'll hit Rodney's (I guess I can add Chambar to my list now for mussels!), but in the summer it's the fish-docks for a couple bags of Blue-Points, some BC mussels and a case of beer. BBQ on the patio! The last time I was sans-wife I was on Salt Spring Island for work. Dinner was to be at The Oyster Catcher for 3 straight nights! When I arrived the first night ... ... NO OYSTERS! The supply boat had blown an engine and wouldn't be repaired until the next week. I was bummed. So I'm jonesing. Any chance you ladies want to my lovely wife to your plans?? A.

Anbody see it? Seemed kinda ant-climatic since most of the goings-on had already been reported here. That Kerri sure is a babe though .... Nico's a lucky man. A.

I've told this story elsewhere, but it bears repeating ... This happened at a Thanksgiving dinner when my eldest was 4. My mother, who was trying her best to be the "good grandmother" and cook the big dinner all by herself, unknowingly put salt in the whipped cream for the pumpkin pie. Needless to say, come dsessert, we went without whipped cream. My son however became the hero ... and bless his innocent little soul, while mom was busy being upset, he suggested we use the salty whipped cream on the mashed potatoes! Yummmmmmmmmmmmm! A.

Any chance of a picture of this kitchen Sam? If it is anywhere as amazing as your knives I may just break down and cry like a 5 year old who's brother got a better trike than his. I am in complete and total AWE of this blog and this meal. The prep and strategic planning put into it leaves me shaking my head wondering why I can't even throw together anything more than toasted cheese & tomato sandwiches for dinner most nights. I am inspired to start planning NOW for next Thanksgiving ... although being in Canada, I am already 1 month behind! A.

Aaaaahk! The Secret Shopper! Gawd I hate that method of corporate culture management. I know why it exists, and I'd probably use it myself, but it just feels so sleezy! It also limits "flexibility" which often is required in this thing called life. There was a programme on the CBC last year called something like Back to the Floor where corporate execs spent a few days on the "floor" of their company, working with all levels of employees. It gave them a chance to experience first hand how their executive decisions played out in the real world. One of them (CEO of some big retail chain) got "busted" by a secret shopper. When he returned to the board room, they started re-thinking the secret shopper. Back on topic ... I don't mind the quaility check. One phrase does irk me though: How are things so far? Answer: Great so far, but any minute now I'm sure it'll all go to hell. A.

Ling, it's at 888 Beatty ... sorry Brian. Secret's out See you there for lunch tommorrow? A.

Joie, I did mention we had the kids with us right? Thierry & Cafe des Artistes will have to wait for another trip, as will Bianco and many others. If AB taught me anything its that some of the best food is found off the beaten path. What he didn't teach me was that I ain't dropping big coin on a meal for my kids when they'd be just as happy with fish tacos. A.

Another way I like to use them is to add some magentic tape to the bottom of each tin. A section of metal on the backsplash and you have a convenient storage place for as many tins as you need. If you're looking for tins with see-through lids, look for something called jewellers or watchmakers cases. Lee Valley has them in various sizes. A.

So I'm sitting here trying to figure out what happened with the Lions in a game I really couldn't care less about, and recovering from a week of 30 degree weather in Puerto Vallarta, and from returning from that weather to 3 degrees here in Vancouver ... sitting here trying to find a way to describe whereI've been eating lately. Few people who experience all-inclusive resorts will rave about the food. I knew that going down, and I know that as I type this now. We stayed at Palladium Vallarta not for the food, but for the staff and the location. The staff is great and the location is remote and beautiful. Having said that, the food was not horrible. It's kinda like eating the same meal 5 different ways. You need to be creative and look at what the locals eat. Once I let the kitchen know this gringo wanted to explore some local food, the buffet started featuring things like menudo, and a very good pisole. Desserts were a major downer, although rice pudding made a welcome appearance. In Puerto Vallarta, amid the miriad of hucksters and trinket booths, we managed to find some decent chow. J & the kids found a really good jeldo place right beside the main bridge to the old town. On the top floor of the mercado we found a booth selling chilli powder covered mangoes and candied coconut. Our favorite find was a little mom & pop where we enjoyed a feed of fish tacos ... thank goodness my kids are adventurous eaters! Tonight, J & I stopped off at Bombay Bhel. Situated right beside the infamous Anton's on Hastings in North Burnaby. We were hoping for big things from this place ... North Burnaby hasn't done Indian cuisine well, or at all for that matter. We started with Sev Poori ... nice tamarind sauce, crispy texture, good spice ... if marketed correctly they could kick the crap out of Natchos as a TV snack. Entres were Saag Gosht, Fish Masala and Aloo Gobi. All were served with a choice of rice or naan. You know how sometimes Indian dishes all taste like the same sauce but with different proteins? Not here. Everything was very delicious ... lamb was very tender ... one question: Is Alaskan cod commonly used in Masala? Just wondering. A.

Shhhhh ling! I think she's having whiskey w/ "T" I'd have cancelled after 60 minutes. I always keep a bag of pot-stickers in the freezer for just such emergencies. A.

I dunno ... cheap doesn't seem to work so well with poultry for me. Don't ask why it's different for beef ... except I've never got food poisoning from beef. Dumb luck I suppose. Welcome to eGullet inanimate! Judging from your website it looks like you've got the on-line addiction thing all figured out! A.

Although it has been relegated to the unhealthy column, I love fries & gravy. While working at Whistler, I became hopelessly adicted to fries and peppercorn gravy from Araxi's. Poutine? That's what fries aspire to be when they grow up! A.

Cool! I have a new mantra Love the gyros! Saddly I can't have them for lunch ... no garlic breath when you meet with clients Great blog LMF ... a trip to Seattle is looming on the horizon. A.

I bought my kids The Kid's Cookbook (Williams-Sonoma) a couple years back. They've since moved well beyond it (or at least one of them has) but it's a good starter. (ISBN 073702041-5) A.

Anybody check out The Straight today? Read Full Article Here Funny, I think the only one who swarmed him was Mooshmouse ! A.

The Opening Soon episode featuring Chambar will be airing Monday, November 22 @ 6pm & 9pm. Set your VCR's! A.

I tried South at the Eat! show last year. Quite excellent from what I remember, which is why there's a bottle in my liquor cabinet ... think I'll use it tonight to toast Remembrance Day! Remind me and you can try some at the Cookie Exchange A.

Have you tries St. Street Grill in PM? Not brilliant, but certainly better than Mr. Mikes or Boston Pizza. A.

OMG! Talk about leading a lamb to the slaughter ... or in this case bringing the wolf to the lamb! Set your VCR's folks ... that should be fun! Honestly it started with a PM to the man himself. nwyles & Chef Fowke are both local chefs (no duh!) so when they asked it had a lot of clout ... Tony kinda respects chefs We also had a connection with the people who had arranged the events at The Opus and Bar None. I wouldn't bombard the man with PM's. Pick a single representative amongst your group. He's was very accommodating with us, especially after a busy visit to Montreal, and a full day in Vancouver the day before. He was tired to be sure. But oh so very cool! Good luck! A.

GASP! You read another web site? I feel so betrayed! Funny stuff Chef. A.

Now you're talking! A.

It wasn't Jamie that got it done it was a group effort. A.

So am I to understand this "hangar steak" or "onglet" is a fine cut of meat .... but is not available in Vancouver? Or at least not in Vancouver restaurants? If not now when? If "never" is there a close substitute? Excuse me if I ask "silly" questions about beef. Unlike peppyre, I am not bovine obsessed ... or even steak-savvy A.

I used to manage the kitchen department for two Home Depots. Trust me, that's just the tip of the iceberg. BWOOP BWOOP BWOOP - Please step away from the Thermofoil! Thermofoil was at one time the #1 seller in many markets, driven almost completely by the cost-sensitive condo/multi-family market. The door is cheap, durable, scrubbable ... and peels lilke the skin on my forehead after a tequila induced nap on Playa del Carmen. Of the 5 or so manufacturers that were making thermofoil doors in our market-place in the late 80's early 90's, only 2 are left, and they've noth branched out into other products as well. Peeling due to glue-failure is a big problem, as is melting when the doors are mounted next to ... say ... a self-cleaning oven. I personally will not sell them, partially because I don't think they look all that great (too plastic-y) but mostly for the reasons I mention above. A.

Really looking forward to this one lmf! Especially where you guys are eating out these days. We're only 3 hours drive away, and with the Canuck Buck gaining value a trip to Seattle seems on the horizon. 60 cents on the dollar was a bit much. Happy blogging! A.