Daddy-A

I suppose if people looked at the cost benefit of having children, the human race(at least in developed nations) would be doomed. I agree with chile_peppa ... it's a useful tool and makes for an interesting discussion, but doesn't apply to all aspects of life, regardless of what end of the bell curve we're on. A.

My God! What a waste of perfectly good Campari! Ling, Cioffi's is on Hastings in North Burnaby (4156 Hastings), near Anton's, the Apple Market and La Salza Mexican Deli. Mmmmmm, Deli. I know where I'm going for lunch! A.

Is it a time issue, or just that some people don't care what kind of crap they eat? Do people eat Wonder Bread because it's simpler, or because they can't be bothered to go to the baker (assuming the baker hasn't been put out of business by the local big box retailer)? It's a matter of priorities. Some people put cooking first, others don't. I'm not saying we're not busy ... just that we've always been busy. It's just that what we spend our time on has changed. 100 years ago, the concept of "leisure time" was completely different than it is today. You're in the dreamworld if you think that while your mom was painting and sewing she considered that "free time". Your mom's "job"(and mine too ... I grew up during the same time) was to do those things. Just because she didn't work out of the house didn't mean she had free time. Now it's more common for both parents to work "outside" the home (although tele-commuting is changing that). Chores that used to be done at home are now jobbed out. Are we eating out more? Of course. Does that mean the kitchen will disappear? I don't believe so. You couldn't prove that in our house, or in the houses of many other people I know, clients or otherwise. I'm in my kitchen a lot (and aparently at my computer a lot too) and it's not because I'm not busy. I like being there, and I find time to be there. Again, it's all about priorities. I'm not saying your experience is the same. A.

Them's fightin' words Keith! Unless of course you can get Campari & Soda on 3 Road? A.

This was my favorite answer to this question. How does one put a price on these things? From where I sit, there is some validity to Shalamanese's argument. Many of the kitchens I am designing today have more to do with "WOW" factor than true functionality. I had a client drop $35K on appliances after telling me he never cooks. "I just want the kitchen to look like I do" was his reason. The investment speaks more to real estate values than anything else. However ... The overwhelming majority of my clients continue to cook in their kitchens, and are doing so at the expense of eating out. After all, once they receive my bill, they can't afford to eat out for a while Seriously though, kitchens with what I term specialty appliances (warming drawers, double ovens, wine fridges, secondary prep sinks, steam ovens, etc.) are on the increase, not for WOW, but because they are being used. And I see more specialty appliances being used every day. We call this The Martha Factor. We may laugh at her, but she put us back in the kitchen, and I thank her for that every payday. Back to the point about there not being enough time in the day ... there has never been a point in time where there was enough time in the day. My parents bitched about it, and so did my grandparents. Times are always hard, there's always so much work to do. Today it's trying to fit in time at the gym before taking the kids to soccer practice ... 50 years ago it was darning socks before Ward & the Beave got home ... 100 years ago it was bringing in the harvest before month's end. Same shit, different decade. So, while I understand the argument, I just don't see it playing out. Sure, we're eating out more. But we're also eating at home, and eating better. Cooking is done as much for necessity as for less tangeable reasons. Much like gardening, it has become a hobby as much as a chore. Great topic. A.

I think Cioffi's has had it as low as 4.99 for a 6-pack. I'm there of Friday so I'll check for you. wawairis ... you can google tastes? Cool! Invest 99 cents ... try some! It'll take you a couple cans, but you'll be hooked. I can't eat a prociutto panini without one. A.

This Just In! Went to pick up my tickets for the Opus event today ... and Barbara-Jo told me there are still tickets available for both the Opus & Bar None events. A.

Also posted in the pinned thread in this forum Vancouver eGullet Big NightOctober 7 - Update 1. Ticket sales are under way. Daddy-A will be updating the guest list in this post with those who have/haven't paid ... just a gentle reminder Please ensure that you have paid for your ticket(s) by October 21st, either by dropping by the Hamilton Street Grill at 1009 Hamilton Street, or by calling in your credit card information to Chef Neil Wyles at 604-331-1511. Please note that paired wines are included in the ticket price but that you are welcome to start a tab for additional beverages. 2. SILENT AUCTION Please confirm your silent auction items by sending a PM to Jamie Maw. The more the merrier, with all proceeds going to the Chefs' Table Society of British Columbia. Unfortunately, tax receipts cannot be issued at this time. 3. VOLUNTEERS We need a few good folks to help at the meet and greet and assist with name tags. Please PM Arne.

Awesome rec's dougery .. add to that list Sophie's in Kits and Big C on Main. One more thing ... we call it "eggs benny". Must be because of all that BC bu .... errrr ... fresh air I guess A.

It's writing like that found in this thread that can make eGullet a bit intimidating at times. Food and cooking is what gave me back my family. I know divorce is not unusual anymore, but when my divorce occured, it was a moment of profound loss. My two sons were not living with me anymore, and I was relegated to the title of "weekend dad." In addition, my ex began another relationship very soon afterwards. The kids were also referring to him as "dad." When my sons were with me (they were 4 & 2), meals were the standard Mac & Cheese, sandwiches, pizza ... bachelor food that kids just love. My meals weren't planned as much as they were extracted from whatever I happened to have in the kitchen. They were chances to refuel the stomach, while the soul was left empty. The change happened after I started watching ... Emeril. I laugh about it now, but, well ... the silly bugger just looked like he was having so much fun! He made food & cooking accessible to people like me. It wasn't complicated ... just good ingredients, prepared properly and with lots of passion. Anybody who knows me knows I have lots of that for my sons. And so I started to cook. I sat the boys down one morning and asked them what they wanted for dinner. Once we eliminated chocolate cake and pizza - for the umpteenth time we decided on chicken enchiladas. We spent the afternoon at the market gathering ingredients, and then came home with the food and a couple movies. I cooked, they watched (me and the movies), and then we ate. I felt a real sense of accomplishment. Not only had I prepared a pretty darn good (and healthy!) meal, I was a parent again. I was caring for the two most important people in my life and it felt damn good. The boys scarfed down every last bit of dinner even asked for more. When I tucked them in at night, my eldest hugged me and asked, "What's for dinner tomorrow?" Meal-times are still a very important part of our time together. I've since remarried and my wife feels the same ... it was the fact that I actually cooked that she says won her over. As a family, we make regular visits to the farmers' markets, try out new recipes, and both my sons enjoy helping with meal prep ... less so with clean-up. Food & cooking is my way of looking after those I love. A.

Well this past weekend they were slammed again ... big time! Took my wife & kids there Sunday around 5-ish as a reward for a work-filled weekend around the house. Saddly, when we got there they were closed! And had been since sometime on Saturday according to their note, which said they had run out of food, and wouldn't be replenished until Tuesday I am beginning to look foolish here. This is the third time I've brought my familly for a meal, and the third time they've been closed (granted the first two times Gord wasn't actually open for business). My oldest said to me "Which do you like better dad? Their imaginary fish & chips or their imaginary soups?" Sarcasm is so attractive at 13. So I guess Go Fish! is a success. Congrats! Let's just hope the success lasts once the October rains set in this week. A. ps. Ended up at Apollonia instead. Good, typical Greek fare.

Barbara-Jo called yesterday. Tickets are available for pick-up for the Opus & Bar None events. Something to pin on your bulletin board for motivation. A.

We play football in Canada? I thought we only had rugby (right Jamie?) chromedome: I too enjoy grabbing a turkey breast and stuffing it rather than cooking the whole bird. Truth be told, If there was a way I could forego the roast bird and go straight to the soup I'd be a happy man. Our family tradition has been a larger-than-life meal at our family cabin in the Coquihala. Imagine 3 or 4 families along with friends & partners stuffed like chestnut dressing into our one room shack. On the table (two 4x8 sheets of plywood) is, in no particular order: turkey, stuffing (Capozzi - old family recipe from Kelowna), gravy, ham, lasagne, various caseroles (some with, some without Campbell's mushroom soup), potatoes (scalloped, mashed, roasted, Romanoff, etc. etc.) peas w/ pearl onions, roasted butternut squash (my Dad's contibution), orange glazed carrots, pickles (gerkins, beats, onions, etc. etc.), and buns. Dessert is pumpkin pie, apple pie (both with real whipped cream), various baking which ALWAYS includes butter tarts. Occaisionaly somebody brings up a box of "Pot of Gold" chocolates. Coffee, tea, bad wine, and if I'm there some Old Port's on the patio afterwards. Too many people, too much food. Did I mention everything is cooked on/in a wood burning stove? Maybe this year I'll try this "football". No hockey, so I've gotta do something. A.

I guess that all depends on what you term "good knives." I have an assorted collection from both my & J's pre-married days. Some I'm sure are good for cutting firewood and not much more. We've been resorting to using a serated edge knife for cutting tomotoes as my so-called "good" knife hasn't been sharp for ... a while. The "good" knife was a gift from my father. A cold-rolled steel chef's knife (9" blade) that feels good, but has been dulled from using it on a Corian cutting board. I have an maple end-grain butcher block being made for me by my butcher block people which should remedy that situation. How about a "Knives & Wines" evening at Neil's place? Of course we'd be learning how to sharpen before we started in on the wines. You up for it Brian?? A.

Didn't September just start last week? Hopefully we can provide our US readers with a sense of what we do for our Thanksgiving. What are your Thanksgiving traditions? What are your favorite Thanksgiving entrees? Anybody tired of turkey? Any suggestions for J & I since I have to work that Saturday and our families are abandoning us? A.

Awwww... you guys know we love you! I mean, you 've provided us with so much entertainment over the years ... the Laffs, Don Cherry, Wayne & Schuster. If only Rita MacNeil had adopted TO as her home ... but then you'd have had to amalgamate with Hamilton to make room ... Seriously though ... keep us up to date on the fish issue. A.

I'm thinking Kitchen Bitch as a working title ... A.

Foodie, we have the same saying in Vancouver ... unfortunately our Premier doesn't seem to be listening. I put myself through school working at a seafood market on Granville Island. Worms on cod, snapper, rockfish & others were not uncommon. While I never saw them in wild salmon, I was told they were there. I always kinda knew flash freezing was a good idea despite protests to the contrary. A.

Umm, am I the only one who's toaster has a built-in timer? I am reminded of an incident a few winters ago when the door on my toaster oven jammed shut for some reason. I came into the kitchen to find the toaster (and the bagels within) engulfed in flames. I deftly lifted the flaming toaster (awesome name for a rock group dontcha think?) off the countertop and hurled it out the window in one motion. Going outside to inspect the wreckage, now smoking in a snowbank, I heard my neighbour comment to her husband, "Arne must be cooking again." A.

Can't wait for the next round! As long as Shatner stays on Boston Public (actually he's quite funny on this one) we'll do just fine. One of our local Vancouver chefs, Rob Feenie, is scheduled to be a challenger. We've been talking about it HERE. A.

Vancouver eGullet Big NightPayment Information Starting October 1, Neil (nwyles) and our good hosts at the Hamilton Street Grill will be taking payment for this illustrious event. Hamilton Street Grill 1009 Hamilton Street, Vancouver Tickets $75 per person (includes paired wines, taxes & gratuities) Seating is limited to 50. We're almost sold out! RSVP with your credit card to Neil at 604-331-1511. If you haven't registered, please PM Daddy-A to do so.

Was away on Saltspring & Vancouver Island this weekend. Friday night was an amazing meal at House Piccolo. Chef Piccolo is Finnish, and brings a lot of Skandinavian sensibilities to our West Coast ingredients. I started with Marinated Herring (with some Aquavit) which whomped ass over the lutefisk I had as a kid. Fresh, firm, and not too oily. J. had the Warm Gorgonzola Tart. Hard to argue with warm cheese in pastry. Entree's were Lamb for me and Duck for J. One note on the Lamb ... perfectly cooked. Both entrees were accompanied by scalloped taters ... and that weren't half&half he used. Desert ... crepes with lingonberry & vodka sauce (more Skandinavian memories). Amazing wine list. Highly reccomended. Saturday we caught the ferry from Fulford to Victoria. Made my now mandatory return to Morningside Cafe for their Veggie Burger. Excellent as always. Accompanied by the best latte on Saltspring and a Gingersnap for dessert. Alas, Sunday would not bring a tasty close to the weekend. My father-in-law took us all out to the South Bay Pub & Cafe in Victoria. I won't publish the address, lest you suffer the same heartburn I did after a mediocre birthday brunch for my sister-in-law. Lesson learned: If a restaurant won't offer their regular menu during brunch ... RUN! A.

There are two types of butcher block (well 3 actually, but we only really use 2) Edge Grain and End Grain. Edge Grain looks like a hardwood floor. The grain runs the length of the butcher block. End Grain looks like a checker board. The grain of the wood is running vertically in relation to the surface of the cutting board. If you cut on Edge Grain, you'll cut the fibres of wood, resulting in a rougher, damaged top. Doing the same on End Grain simply splays the fibres ... no damage is done. So what I was saying, was since most people can't afford an entire countertop in Edge Grain, go with a good quality countertop (whatever you choose) and use a smaller, separate & portable butcher block ... that sits on your regular countertop, or is a portable island, like you're looking for. Sometimes I'll use butcher block for a small section of countertop (i.e. in combination with granite, Corian, etc.) This is mostly for aesthetic purposes. This is one of my kitchens with that kind of application ... you can see a round butcher block in the foreground of the island. Good questions ... I hope I'm helping. Arne

Ummm ... thanks for all that advance warning! If you've read the posts here, you know where we stand on Chambar & Parkside. I haven't been to the former, but trust the opinions of those who have. Parkside has been terrific every time I've gone. I've been told Aurora Bistro (2240 Main Street) does a great brunch. I'm not so much a brunch person as I am a honkin' big breakfast person. For that I like Helen's Grill (Main & 25th) - very old-school, complete with little juke-boxes at each booth - and Big C Grill (3941 Main). Apparently the guy at Big C (full of attitude) also does his own corn beef for corn beef hash. Haven't tried it yet, but the regular breakfasts at both places are good. Artiggiano downtown is your best bet for coffee. I think everything else has been covered well elsewhere. Enjoy your visit ... looks like sun. A.

Mottmott,Yeah I'll keep looking, but I think I've found a great deal on a maple end-grain board from a local department store (The Bay for my fellow Canucks). Regular $49, on sale for $19. Wife is picking one up today on her lunch break Actually, I use a local supplier for my butcher block (Vancouver, BC). Let's be honest, IKEA is going to be way cheaper on a small cutting board. Boos makes an excellent product, as does another company called Michigan Maple (in Sault Ste. Marie, ON), but with shipping and all, it's much cheaper for me to go local.Also, when I do countertops, unless the client is insanely wealthy (my favorite kind) I do edge grain tops rather than end grain. They're less expensive, but won't hold if the client cuts directly on them (i.e. they'd still need a cutting board.) Much more cost efficient, and ultimately easier to maintain if you go with granite, quartz or solid surface (e.g. Corian) and use a good cutting board. Re the Boos furniture pieces: Seen this one yet? A.