maxmillan
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Posts posted by maxmillan
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I don't have cable so I didn't see the show. But from what I gather, isn't the premise of this show the same as "Kitchen Confidential" by Anthony Bourdain?
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I would not go back to this restaurant. The experience was similar to Wild Rice. I felt so ripped-off. If I were to have tapas, Bin is the place.
The beef on the stick was tough and chewy and it was one long thick piece making it difficult to eat. The seasoning was no different than my mom's peasant cooking. My chopstick flew onto the floor while I tried tackling the meat off the stick!
We returned the mussels as it tasted and smelled "fishy". Didn't want to risk getting sick. The grilled sablefish was okay as was the duck in tamarind sauce. Dessert was a deep fried banana wrapped in wonton wrapper with a "nutella" sauce.
My friend liked it enough to return for another meal but the atmosphere is too superficial for my taste. The food is too minimalist and the service is attentive but insincere.
But for anyone who likes Wild Rice, they may like this restaurant.
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Any of the Kin's Market, Donald's Market on Nanaimo and Hastings, Yaohan's T&T. I noticed excellent quality and price on garlic and bags of onions in Indian town. For decent organic, Choices on MacDonald and 16th; the one on Cambie and 19th sucks. I find Kin's prices much better.
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The Veggie Special from House of Selassie sounds like a dish I want to try. May I ask what is the price of their dishes?
Thanks!
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In my earlier comment I suggested banning casual cars. Maybe I ought to have said, only allowing casual cars outside the boundaries of GIM. I think it's fine for buses, handicaps, etc. to enter the market. I think the larger parking spaces should be used for more outdoor market stalls during the summer. Generally, parking seem to be the crux of the problem during the summer months. Competition between merchants can be minimized by the central board that reviews the businesses.
I can sympathize with those who have to carry heavy items a long distance. I think the suggestion of a free shuttle bus can be incorporated here. Shuttle buses can drop off and pickup near where the cars are parked. And they should only operate within the GIM so that frequency is not a problem.
I bought a collapsible two-wheel buggy for high volume shopping. They have them for $30 at London Drugs and can fold to the size of a briefcase. Great for GIM shopping.
From what I remember in my youth, the market in Brazil was in a central location and only pedestrians were allowed inside. Cars, taxis, buses, etc, parked and travelled the perimeter of this large market.
What I miss about these markets is being able to find merchants "outside" of the buildings such as the farmers markets. Of course this would be in the summer and if they had extended hours I'd go more often. Someone suggested free samples, and this can be done at the outside stalls, thereby dispersing and decreasing stop traffic in the market.
As a local and a tourist, I think it would be more pleasant walking the market without the high amount of vehicular fumes and presence.
This is quite the interesting thread. I'll see what my friend at GIM has to say about this.
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Went back for a birthday party and the food and service was fantastic.
A finicky friend said she thinks Maurya is a bit better in taste but for the price point difference, Bombay Bhel is definitely better.
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Parking is the big issue. The excessive crowd is another.
I usually go by bike during the off peak times. I would consider shopping at GIM more even if the hours were extended. But I think it would do well for tourism in the summer.
I think NOT allowing cars in GIM is an option with the exception of delivery, handicap, buses, etc. which should be allowed only in certain parts of the island.
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I don't think they are part of Starbucks but they have been around the suburbs for quite some time. I think they opened their first location (at least that I remember) in Delta about 15 years ago. We used to have coffees at their Sunshine Hills location when I was in High School and my mom used to buy their beans, that is until she discovered the wonders of JJ Bean. I noticed the first location in the city opened this past summer on Oak street.
Speaking of JJ Bean, they are opening a new location on Main Street, right at the corner of 14th, directly across the street from Starbucks. I am so happy!!
Exxxxxcellent, and in my neighbourhood, too!
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I notice a few of these popping up in the city. I haven't been in yet but was wondering who they are? Are they under the Starbucks umbrella?
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Was going to order a pizza for Oscars night but they do NOT open Sundays. Oh, well, next time.
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I'll try some of the places suggested above. Thanks.
Through googling I found a recipe that uses pistachios and cranberries. Think I'll try that when I have time.
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I'm a sucker for sweet bread of all types. But I have yet to find good hot cross buns in this city!
Has anyone found a place they can suggest?
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Having been in the fashion industry and baking field, this kind of thing happens, it goes along with the trade. Look at the designer knock-offs that people are buying in stores and back alleys.
I don't condone taking someones' hard work and making a profit out of it but it happens all the time.
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I always ask for a fork when ordering noodles and I end up sitting with a bowl of steaming noodles in front of me without a fork. I find this occurs more often in Vietnamese restaurants. Don't know why.
One time, my family hosted a dinner of twenty people at Pelican restaurant on Hastings and Victoria. I asked for a set of knives and forks for the kids table (about 10 set) and they didn't have enough forks in the entire restaurant. Mind you, we were the only ones using forks in the entire restaurant. Go figure.
But the pointing method seems to work the best. I mention the item number and the item name as I run my finger along the menu.
Some Chinese restaurants have a different menu printed only in Chinese which is different from the duo-language menu most English readers see. The food in this former menu is more exotic and sometimes offer better deals.
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It sounds like you found the source, Vancouver Lee. I haven't been able to get a hold of my informant. I will check it out this weekend.
Frankly, my favorite pizza is from Incendio but Marcello's comes close. I like the Asiago cheese that Incendio uses and the tomato is so fresh. Glad you like the pizza, though.
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I just bought a small Silmat for $10 Canadian at the Vancouver Community College in Vancouver. It's white, has the sharp corners and is thinner. I'm sure it's the same as Silpat. The large goes for $13. Quite a deal.
The small 28.5 cm by 41 cm. The large is the industrial pan size.
To andiesenji: how is your exopat holding out after cutting it and sealing with a soldering pen? I need to cut my mat, too.
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I was told that an ex-employee of Marcello is producing the exact same pizza at half the price on Hastings and Slocan, across from Radio Shack. I haven't been by there yet and was wondering if anyone knows about this?
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Had a great meal here located on 4266 Hastings Street in Burnaby, the same block as, ugh, Anton's.
Very reasonably priced, authentic delicious food with simple Indian ambience. A very extensive menu, good service and most importantly, clean bathrooms!
We had the cold poori appetizer sampler, tandoori chicken, butter chicken, baingan bhurtha (eggplant) and their delicious fries sprinkled with spice.
They were written up in the papers a while back, didn't seen the reviews.
Their website is www.bombay-bhel.com
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While salivating my way though Daniels Chocolates, I noticed that they sell bricks of Callebaut. The saleswoman told me that these are of better quality than the Callebaut sold at the Superstore bulk bins. Is that true? Does Callebault make different grades of dark chocolate (the kind I usually buy at Superstore.)
I didn't post this in the baking section as I am hoping people could direct me to where to get the best Callebaut dark chocolate in Vancouver (if there is, indeed, a better quality one.) I'm also assuming that Daniels prices could be better.
Thanks.
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Have you consider that it may also be the waffle iron? I bought three different ones until I found the one that gave the deep pockets so that the outside stayed crisp and the inside was cooked. I paid $20 at Superstore for my Phillips Belgian Waffle Maker model KB5500. It even says "Gaufrier Belge" on the box.
Ironic that the cheapest waffle maker made the best waffles.
Let us know how it turns out with the bread flour.
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A couple of years ago I asked about the recipe but the wife was quite the waffle Nazi. Like you, I googled "Gaufre de Liege" and found some good recipes.
Be sure to add in pearl sugar which gives it that nice crunch. Where? You can find them at Meinhardt.
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Sweet Obsession's Diplomat is much richer and has a hint of tea leaves. Bon Ton is lighter. I've had Diplomat cakes from Chinese bakeries and they disappoint (they just can't get European richness in their cakes.)
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Mix Bakery on West 10th
Ditto on Sweet Obsession/Trafalgar on MacDonald and 16th
Sen5es on Georgia St.
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Has anyone eaten here? I plan to go mainly to get a T-shirt (which reads, "Full carb, full fat, full sugar" and wear it to the gym.)
Food Histories of the Toysan People
in Food Traditions & Culture
Posted
With my limited comprehenshion of Chinese, my family told me they came from Guandong (Canton.) Is that Toysan? The family dialect certainly is Toysan.
The topic and pictures sure brings back memories. How I've forgotten them. Like some of you, I had asked my parents to show me how to make some of their specialties but they, too, chased me out of the kitchen. I remember how making most of the authentic dishes was such a big production. Friday nights, my mom would prepare something to be finished off on Saturday. I would be responsible for carry the heavy arborite table top from the basement and placing it on top of the kitchen table so they can roll out the dough for dumplings.
I would be allowed to press the dough in the steel dough presser and my brother and I would press the dough so thin (we sat on the contraption) that my mother would sigh in frustration and ask us not to help anymore.
My mom still makes the leaf-wrapped "doong" boiled in a makeshift cooker made of a large square oil can and charcoal filled old cement block. She'd cook this under the backyard porch and I'd cross my finger that the house wouldn't light on fire!