shelora

The space is gorgeous and very downtown. A bit more spacious, but that doesn't stop the crowds to press together at peak moments. The lunchtime I went there, there were some service disconnects and a degree of inconsistency - evident in the 'comp' book that is filling up. IMO this should not be happening. Systems, people, systems.

Totally!!! If you included the closed restaurants - I have plates from the Aristocractic that was located on Granville and Broadway. The plates have the decorative logo of 'Risty' on them. Wonderfully photogenic.

Dear Dr. Grub, What I was referring to was a dish that needed salt to bring out the flavours, NOT salt every meal with relish. Although I have had the urge to take the chef out and explain how a dish should be cooked, I have repressed that urge. If that's all it took to gain control of my life, was to add salt to everything, I'd be carrying a sack of it everywhere I went. ........On second thought, ....... oh, never mind.

Yes, I mentioned fish tacos many times at Go Fish, but no one knew anything about it. So simple to pull off. I'll sign that petition. I also tried the ones at Cactus Club - iodine flavour to the fish, too much fruit salsa - not a fan of fruit salsas. I make great fish tacos. s

Oh yes, my friend. I brought back 10 kilos from Las Salinas on the Pacific Coast of Mexico. Beautiful irregular grains, crispy, good meltability, slightly citrusy-sweet. It's amazing stuff.

Purchased a wonderful 4 1/2 " test tube, very slender, $1.75 and .20 cents for the cork. Filled it with salt and it fits perfectly in the side pouch of my purse along with my pens and business cards. Can hardly wait to try it out. s

Yes, please define what you mean by diner. I have an image of diners having counter seating and there is a whole lot of lingo that go with diners - stack a' brown, two eggs looking at me, etc. And what would the difference be between a greasy spoon and a diner? (No, that isn't a joke). In terms of old style, The Dutch Bakery in Victoria is kinda like diner. Old, long term waitresses, even older clientele with a few hipsters thrown in for good measure. Waitresses always holding the glass Bunn coffee pot, ready to pour a refill. Bit of lingo going on there. The worst food really, but nonetheless, a classic that draws tourists and locals all year long. In Vancouver, there are those coffee shops on the outskirts, like at the end of Fraser and Marine Dr. or maybe its Main and Marine, where you can still get a booth and a grill cheese with a slice of pickle. Wish I was going with you for an exploration, right up my alley.

Smoking is conducted outside underneath an awning from the protection of the wind and rain. Oh and this just in. Hugh run don't walk, right now, down to Daidoco. Kaori just made mochi cake filled with whole ripe strawberries from Umi Nami Farm. You'll laugh, you'll cry, you'll come back for more., more , more. Unbelieveable. That place is so amazing. Everyweek there is some new jewel to behold and feast on.

I think maybe Alifood needs to be open for awhile to get their kinks out. Mystery foods sitting in steam table far too long - our waitress didn't know what anything was, nor was she motivated to ask. Ended up having a wonderful rice dish with ground meat and beans with a zucchini stew called, Kashk O Bademjan - managed to squeeze that info out of her. Bought some of their cinnamon and nut baklava for breakfast - very good. Very strange experience yesterday. We ate along with their kids just back from soccer practice and watched cartoons. The hookah action doesn't commence until late night - now they are open until 6 a.m. on Saturday. Hookah is $12.95 for a bowl, extra bowl, $10.00.

That actually sounds like a real turn off. More like hip people with no sense of adventure, doing what they're told is hip. Ick! You are so lucky in Vancouver with the wealth of urban ethnic markets and farm markets in the summer. Look at Commerical Drive, look at Granville Isl. market, although I understand the need for convenience in your neighbourhood, but come on, support local. s

Hey, I've got a line on some glass vials via a science shop, they have either corks or plastic screw tops. This could just be the thing for my private revolution. Will report back. s

I have a friend who salts and peppers her food not matter what it is, before tasting it. That's just a bad habit. I taste my food. If it doesn't have enough salt or could use a few grinds of pepper, that's my preference. A chef cannot predict the dining public's taste - if they could they would all be millionaires. Some people require more salt and sometimes thats me. I've eaten in restaurants where the food is cooked by an esteemed chef that has a reputation for often oversalting his food. When people comment on it, he blows a gasket. Or ignores you. I don't think that is necessarily so. I've had stellar dishes, perfectly seasoned in Mom and Pop establishments where there are no celebrities in sight. Other times, like I have mentioned, in esteemed restaurants, where just a sprinkling of my special salt makes my meal memorable.

A vial. Great idea! Maybe I can find a rather scientific looking one, kinda like a test tube. That would be cool.

Fercripesake is right. We all have different salt tolerances, including chefs. Must say I was a little taken aback the other night, when the chef met me on my way out of the restaurant to find out who it was at the table who wanted salt. I found myself making excuses, oh, it's just me, etc. - I hated myself later. Damn it, I'm going to salt my food whenever and wherever I deem necessary and I'm going to do it in style. I'll even share it with my fellow diners. So there. What kind of container?

I've found that salt grinders don't do the trick because the salt I've got anyway, has too much moisture, so it doesn't grind. Now, that you mention grinders, I've got a mini-pepper grinder that works like a charm, I might start bringing that with me too. I would say most good restaurants do not put salt or pepper on their tables. Everyone has their own preferences for salt in food and we shouldn't have to stop everything to try and find the waiter and/or the salt.

I've decided that when I dine out, I want to bring my own sea salt. Very rarely is salt available at restaurants these days and instead of trying to track down the waiter to ask and then be interrogated by the chef - which happened the other night - I just want to add salt when I deem it necessary. The problem is what should I carry it in? Are there attractive salt boxes or containers that would discreetly fit in my purse, so I could carry a couple of tablespoons of my favorite sea salt? Does anyone else do this?

Oh yes, hookahs. They are used to smoke flavoured tobacco and the ones they have are gorgeous creations. My heart fills with joy when I see these new developments in Victoria. Alifood is a huge space and is cafeteria style where you slide along with your tray. The food is Lebanese, a bit of Greek, Persian, samplings of the Middle East. Kabobs, stews, saffron, dried limes, sumac, cinnamon, cardamon and barberry - all those aromatic spicing along with parsley and cilantro. Open until 4 a.m. - hey, you don't have to hang out in front of 7-eleven anymore! After years of failed Lebanese restaurants in this city, we boast three successful Middle Eastern specialty grocery stores and now two restaurants - Side Dish on Langley just opened up last month, small with a modest one plate only buffet at lunch - Ben Arani's cinnamon and fried green bean rice is heavenly - and simple but flavour-packed stews and kabobs at dinner. Closes at 8 p.m. I'm off to Alifood for late lunch today - anyone want to join me? Just send me a PM.

Great. I've got some chilcoztlis and they need to be put to use - they've been lying around doing nothing for far too long.

I am well versed in the mole vesuvious experience - and have the scars to prove it! Whenever I make mole in my tiny kitchen, with the stove up against one wall, I have a cloth at the ready for wiping down the walls. Just a matter of course. I would suggest - like Theobroma - just a tad less heat and do pour in all at once. I always forget to buy a splatter screen - damn good idea - and have used the pot's lid to contain some of the scrapnel - using it like a warrior's shield - opening and closing until I add some broth. Oh, what fun!

Two of our favourites. Salmon wrapped in fig leaves by Alice Waters. Salmon fillet - I like to remove the skin and any bones for this treatment - and top with a butter, chopped shallots and lemon zest mixture, wrap the leaf around the salmon, securing with some string if need be and spritz with a bit of water and bake until done. The kitchen becomes very aromatic with the fig leaf. It's such a great way to eat salmon. And when the fig tree is becoming a little too sparse of leaves we do this: From chef Karen Barnaby - Fish House in Vancouver. Mayonnaise mixed with chipotles en abodo. Smear on top of salmon and grill - with the skin side down. I put the lid on the barbeque and cook until done. The mayo mixture becomes crust-like along with the crispy skin bottom - it's great, easy and very addictive.

In Victoria, either Ottavio in Oak Bay or the little coffee shop adjoined to the Grand Pacific. You could also go directly to the winery - do not pass go, do not collect $100. - 4235 Trans Canada Hwy., 250-743-5630 www.verturischulze.com s

Further to the smoked salmon idea, we have been taking small tins of smoked oysters from Canoe Restaurant on the island. They have them done on the island - up in Fanny Bay - very smoky and wonderful and a great alternative to those little soldiers in cottonseed oil available at the grocery store. If you can find someone on the mainland making similar products, go for it. I know you don't want to take glass, BUT, a wee bottle of Venturi Schulze balsamic might just do the trick. And to throw the whole thing wide open - McIntosh toffee is a purely Canadian product, very easy to load up on and their packaging hasn't changed for ever. That and the chocolate covered marashino cherry(Lowney's Cherry Blossom) and if you want to make it a little gourmet, the line of Clodhoppers are excellent treats and pair well with reds. All of these I have taken traveling for gifts and have worked well in terms of packing. I agree with the C salt idea and the real wild rice, too. It all depends on who you are giving the gifts to after all, how much do you want to spend.

Waddling Dog? The Beagle? Pam, you should have called me, I could have steered you a little closer to town. My favourite "pub" grub, is Ferris' for sweet potato fries, just that little bit of peanut oil and the sweetness of the yam, sticks to your ribs after a few formidable martinis. And gratefully, nothing Ye Olde or Jolly Olde about Ferris', just urban neighbourhood. The new contender is the Irish Times, wonderful small booth known as the confession booth, where you can turn down the fiddle music with your own control panel and commune with the bartender by waving your hand out the tiny cut-out window. Love that little place. Food - usual fare, fried this and that. Actually the oysters are good and a bit of stodge in the way of guinness laced beef stew. We still need good bar seating in Victoria. The kind where you don't feel like you are in a holding pattern for a table. Somewhere comfortable, that invites casual dining. s

My question too, is why? Unless you were planning a trip to the moon, why a powdered form of something so crunchy, juicy and delicious in its fresh state? I'm curious. S

It's called horchata - silent h with little rolled r. Made from rice. The corn grain is called hominy corn. Sounds like a great find. Nothing I like better, than a little lengua.