shelora

Good. I can wipe away my tears now! Thank you so much. I'm taking the shortribs out of the freezer as we speak. I have one question about the recipe, how many shortribs are you using? And at the end of the recipe you say,"the important thing to remember is that the rootbeer doesn't get too sweet." What if it does?

When my friend first showed up at my place and suggested we eat at a place he passed on his way over called "senhor rooster", I laughed and said sure. I had heard nothing about the food before that, so it was based solely on the name that I gave it a shot. it reminded me of the mexican chicken joint on commercial drive that I never got a chance to try. ← Indeed. First impression definitely conjures up wacky. A fast food, brightly lit place. But roosters are a symbol of good luck in Portugal, especially when placed in the kitchen.

I had to look twice, three times when I saw that brand name. Thank heavens for the extra "L"

After buying the Ceylon cinnamon in Mexico, I use it for every recipe calling for the stuff regardless of ethnic origin. I grind up a batch to shake on dishes as well - it's soooo good. That other stuff works only as a stirstick for a hot rum toddy or hot apple cider. Good question though.

Thanks Esperanza. I knew someone who could help me would surface eventually. I'll wait patiently for your answer. S

Choux Choux, 830 Fort St. between Blanshard and Vancouver St., 250-382-7572. I think your fellow passengers would be very jealous. Daidoco is not your average Japanese restaurant, although they do a steady trade catering to the teriyaki crowd. Fish used is literally caught that morning -excellent sourcing - and the organic produce these days is mind blowing. Ever heard of butter bur? It's part of the greens selection used in the tiny dishes available. I'm going for lunch today, fresh crab and rock fish are being delivered this morning. I worship Daidoco.

I understand that the cinnamon used in Mexico is Ceylon cinnamon (not Sri Lanka). I cart big bags of it home every year. It is much more aromatic and with a softer bark than the usual variety available up here, is easily ground. But one thing I have forgotten to ask in the market is whether it is imported from Sri Lanka or is it being grown in Mexico. Anyone know?

Cucina is open Mon to Sat. Cash only. Limited hours though, best to get there at noon. Another spot for a hearty lunch is Choux Choux on Fort St. Their daily Plat du Jour at $6.99 is amazing. While you eat you can decide which of their daily sausages and pates to take home. If you like simple and authentic Japanese food, I would suggest Daidoco in Nootka Court. These three recommendations are all open on Monday. Tuesday you might want to try Zambri's for lunch (closed Monday). You can enjoy a glass of wine here along with great food.

Try the Oak Bay Marina which is hugely popular. I advise a reservation. If I can actually manage breakfast, I like the Rosemeade and for something hip and young stand in line with the former and the latter at either Mole or The Blue Fox. For something completely different, try Deep Cove Chalet out in Deep Cove. Just a hop, skip and a jump to/from B.C. ferries. For something working class, there is also Kitty's Hideaway on Douglas for big as your face toasted cinnamon buns and corned beef hash. What's your pleasure?

I am one of the coordinators for the post conference tour to Vancouver Island. I think there is still space available if interested. It's going to be an amazing culinary tour de force.

Since we don't get over to Aurora often enough and demands for root beer braised short ribs are at an all time high over at our house, I am going to attempt a version this evening. Dear Chef Jeff, are there any secrets you can divulge about this delicious dish? Do you dredge ribs in flour and sear first? Is tomato paste involved? What kind of root beer is best? As you may have noticed, Neil has made many people happy when he revealed his gingerbread pudding recipe, perhaps you too could help a few hungry souls across the pond. Signed, Craving in Victoria.

Carry on, m'lord.

Don't mean to be a cow, but I believe I was the one who posted the correct name and address of Chocoatl, House of Chocolate.

Does this mean you'll be sending some muscle over to the island?

Hey Colin, Can you post a link? Do you have your menu worked out yet? Would love to hear about what you are doing up there.

Neil, I just had another look through the Dine Around menus and the offering of warm gingerbread pudding with caramel sauce seems to be a new trend.

Executive chef Jeff Keenliside is making great changes to the menu and improving the overall morale of the staff and ambience of the place. He is a great chef.

mmmmmmm..... Thanks for the ideas.

The ones I had yesterday were fairly firm, served slightly warm and quite salty. The size and shape was like a small plum. I guess the best thing would be to buy some and post a photo for your opinions. Give me a couple of days. s

I had gaeta olives last night for the very first time. They provided a lovely salt component to a dish of seared tuna, alongside shaved fennel salad with truffle cream and roasted beet carpaccio. Where are these lovely little morsels from? What are your culinary experiences with them?

I have not been there but a surefire technique is to explore the back streets, look for any open air market, hang out where the fishermen bring in the daily catch or ask the housekeeping staff where they eat. Guaranteed to lead you in the right direction.

A friend once toyed with the idea of creating divorce piñatas. Don't know what the piñata would be in the shape of, but thought it would be a hilarous way to blow off steam - beating the crap out of a paper mache figure with a stick. There is a place called the Janitor's Warehouse where I live, that has an ever-changing marquee. It is one of those things that you only catch out of the corner of your eye while driving. But their Valentine's advert/words of wisdom is "Nothing says I love you more than a box of heart-shaped urinal cakes."

Greene on Greens by Bert Greene has seen me through the years with last minute ideas on how to make vegetables more interesting. It is absolutely falling apart at the seams. Jean George by Vongerichten and Mark Bittman is an easy and intriguing book of recipes that I use to dazzle dinner guests. Many of the recipes have become staples, especially the roasted beet tartare and the garlic soup. The Art of Mexican Cooking by Diana Kennedy. Invaluable.

Casa Cerra Sagrada perched atop Teotitlan del Valle has a new and improved website. The addition of horseback riding looks inticing in that great countryside. Sagrada

Jenna Dashney, the pastry diva at the Smokin' Tuna in Sooke has a fascinating new website. I invite you to take a look at what she's been up to these days. Butterchik