Daddy-A

Well, this forum in general has never been very good at staying on topic. Keep in mind too maxmillan that after the Big Night, there is a lot of familiarity between some of the members. However, if we want to discuss butchering or peppyre's obsession with things bovine let's start another thread. I drive by Save-on most mornings when I take J into work. Isn't there another butcher in the same neigbourhood ... on Hastings I think? Never been to Save-on, but used to buy from the other place all the time. I'll step over a junkie or two for cheap meat A.

Anybody (Coop??? ) find it odd that Parkside didn't make this list? A.

First of all, conratulations on your pending nuptials. As chefrodrigo said, you've picked a wonderful part of the world to honeymoon. Even if the food weren't terrific (which it is) you'd have a great time. We'll forgive the "W" reference I agree with Foodie's rec's as well. Without knowing your budget, it's difficult to say what places will be "worth it" for you. For instance, a meal at Lumiere could set you back a couple days' eating allottment. You'd be better off visitng the tasting bar at Lumiere. The food is the same, and you can save a buck. I'd also add Bin 941 or Bin 942 (same restaurant, 2 locations), Parkside, and (shill alert!) definitely a visit to the Hamilton Street Grill for Gingerbread Pudding. Oh yes, and (another shill) Go Fish! for the best fish & chips EVER! For hotels ... again, depends on what you're looking for. If you want romantic, go for The Wedgewood. If you want funky, The Opus is awesome. It's right in the middle of Yaletown. Both are centrally located and easy cab rides to most of the restaurants and attractions you'll want to see. I love that! It's actuall Sooke Harbour House. That place seems to be hit-and-miss lately. I'd probably skip it myself ... besides, it's about an hour drive outside of Victoria. Add to your Victoria list Brasserie L'Ecole Paprika Bistro Zambri's Deep Cove Chalet I'd do Victoria over Whistler (no disrespect Foodie) simply because Victoria IMO is a better "tourist" destination. Whistler is impressive, but unless you're into hiking, golf & glacier skiing, there's not much to do. Victoria has many things to do, great places to eat (highly underrated IMO) and then there's the ferry trip through Active Pass. I don't think I'll ever get tired of it! Hope this helps ... glad to see that you're planning early. You have a LOT of choices to make. A.

Is cheesey the new hip way of saying beautiful?? Great picture Ling! Perhaps a new avatar for you? A.

Yes I noticed Sam. $10 and the friggin thing is the size of a rugby ball. She was angry? I just though it was an Eastern European thing! A.

Do we need to start at the Abattoir? ← You know ... that might be truly disturbing, but educational at the same time. How many vegetarians can we create in one field trip?? A.

How easily did the vinyl come up? Was there any glue or vinyl left behind. Often, vinyl is only glued around the perimeter of the room so removal is pretty easy. Remember that if you put the new CVT over old vinyl, the new floor is only going to be as reliable as the old floor. If the vinyl starts to lift, you're hooped. If you were my client, I'd lift the vinyl and put CVT down onto the sub-floor. Since CVT is relatively thick, the sub-floor needs to be smooth, but not perfectly smooth. Levelling compound will work just fine. I always put flooring under all appliances. It's such a small area that the cost savings if you don't are negligeable. And flooring always stays cleaner than plywood sub-floor. A.

Ummmm Moosh? Doesn't the "side" of the hotdog depend on which way you're looking at it? And KETCHUP??? *sigh* I had such high hopes. Garlic must always be smashed and diced fine ... never pressed. Anything grilled must be quarter-turned to get those cool criss-cross grill marks. Fries with malt-vinegar, never ketchup. (okay, so I have a ketchup thing) A.

DING DING DING ... we have a winner! Picked up a loaf of Pao de Casa from Santa Barabara today at around 11. Much nicer shopping there mid-day/mid-week. I could actually browse the aisles without getting run over. I've been working at home today, and between lunch and coffee the bread is almost finished. Damn you Coop! First Pho' and Bahn mi ... and now this! A.

You gotta think outside the box Marlene! Colour is your friend! Did you notice the way he nicely coordinated the floor with the tea towel hanging o the stove? Well done Dave! A.

Montreal showed him a pretty good time as well. Good luck outdoing the poutine with foie gras and his night on The Main! ← Light-weights! A.

Is it really good, or is that just an English thing? (no offense intended ) Which owner David? The one for L'Odeon or the one from the show? If you meant the latter, seems she only has herself to blame. Also wondering ... have any of the chefs here ever worked with someone like Ramsey? Is that common, or is he just putting on a show for our benefit? It's damn funny television ... just wondering how real it is. A.

I loved the fact that neither of them could make an omlette! But how bloody stupid was the owner?? And who the f**k serves scallops with black pudding?? Yikes! Almost as cool as Into the Fire. A.

I'm tough, but I'm fair You have no idea how much of a buzz I still have about that. Bourdain is all about you guys in the kitchen. I think Chef Fowke needs a new sig line: "Holy fuck, You're "Chef Fowke" ! Man, you are a fucking legend". Jesus Christ, nice to meet you!" - Tony Bourdain - Nov 5, 2004 A.

I’ve been sitting in the showroom most of today, still somewhat awed by what transpired last night. Who’d have thought that this … … would have led to this? I think Chef Neil said it best: I don't want to get all sentimental here ... but a few notes are in order. To Neil, Brian & the kitchen staff at "The Hammy", I offer a quote from Big Night. God damn it, I should kill you! This is so fucking good I should kill you! To Jamie and everyone who contributed to the Silent Auction ... I am continually amazed at the generosity of the people that congregate on eGullet. Thank you for kindness and for your contribution to the evening. For Jamie, Neil & Brian ... I have never worked with a better group of people organizing an event. Some of you may know I have a background in event management. These guys deserve all the credit! Another for Jamie ... what the hell were you singing? Should we make it the Vancouver eG anthem? Mooshmouse ... you married a saint. Either that or Ian actually enjoyed your embrace with AB. peppyre ... wine is for DRINKING not laundry tofino ... damn you for scooping the Note Bene away from me! Keith Talent ... I hope you remembered to take your Nyquil cup to Paris. Coop ... my wife wanted me to thank you for bringing Sharon. She enjoyed being taller than someone for a change Foodie ... TAG you're it. Bread and Olive Oil tasting at you place! So many other thoughts I'm sure will come out later. One thing's for sure ... we have to do this again! From Big Night: Secondo : Primo, do you know why this night is happening? Primo : No. Secondo : Because it has to happen. A.

We need to change your name to MrBottomlessPit! A.

Are you out of your mind Timh-san? The dialogue is so cheesy it's funny. When I first started watching IC about 6 years ago, I'll admitt the dialogue was hard to take. The cooking was amazing. But after a while ... well, once you've seen one matsutake mushroom with foie gras wrapped in fat netting, you've seen them all. At that point the dialogue started adding to the entertainment value. I mean, what other cooking show offers up dialogue like:The first bite was awfull ... the second was even worse!!" A.

Good morning all! Much to post on last night ... but I'm off to work How stooooopid was I to book showroom time after Big Night? For your viewing pleasure here is the link to peppyre's album. Is Jerry_A smoking a doobie or eating short ribs in the 3rd picture? A.

We had a similar discussion in the Vancouver, BC forum with regards to Canadian cuisine. Canadian Cuisine Thread. Keep in mind that 80% of the Canadian population lives within 160 km's (100 miles ) of the Canada/US border ... so regionalization is our speciality. A.

I'll be sure to ask him to be kind to you A. ps. You're the first person to pick up on the "Daddy-o" connection to my login name. Everyone else here seems to think it's something perverted

You know, if you catch the 5pm boat from Swartz you could be at The Hammy in time for the first course! We'll keep you posted. A.

CityCook, Bourdain's Book Tour Schedule. Go down to page 4 for the November dates. You'll notice that after October 27 in NY, his next date is in Seattle ... no mention of Victoria of Vancouver . Of course, after tonight, Mr. Bourdain will make Vancouver a regular stop on any tour he does. A.

Again Moosh? Do I have a reputation for this? Are you saying Ling won't put up a good fight? Sounds like a challenge to me! This IS gonna be a fun night! Thanks for bringing this up Brian ... PLEASE PLEASE PLEASE arrange a safe ride home. The HAMMY??? That's it Brian! After Coop get's through with you. I'm gonna kick your ass! A.

I have two horrible visions of tomorrow night ... First, Coop, in a black strapless evening dress, fighting off Ling for the last piece of Gingerbread Pudding (you don't stand a chance Dave!) .... Second, a bunch of food geeks snapping pictures of dinner with their digital cameras hoping for the ultimate food-porn to post on the Dinner thread. If Ling & Coop can behave, I'm sure the rest of us can. Besides, Chef Brian & Chef Neil have the photo angle covered. A pictorial of the evenings festivities will be posted on eGullet soon afterwards. A.

I can vouch for that! At the Cedar Creek dinner, he told me the same thing (about skipping lunch) and I was glad I did. I started scaling back my meals yesterday. My advice? Wear sweat pants! Neil, any word on the Heineken? Or has Chef Fowke been busy getting prepared for his ass-kicking? A.