peppyre

Thanks Deborah. I wish I could have gone, but since I've barely been able to pry myself off the couch to get more fluids, I figured it wasn't a good idea to inflict myself on all of you guys. Feel free to give away spoilers, I'm not going to get to see until the weekend (or until I have enough energy to pull my 24 year old VCR from the bottom of my storage room Spoil away!

I'm adding some of my confit to my Grandma's perogie recipe. I haven't tried it before, but truly, what can be bad about confit, cheese and potatoes. I'll let you know how it goes. (This is also the first time I'm ever making grandma's perogies, wish me luck)

Thank you everyone. After a chat with Daddy-A, I decided that I would just go for it. It seems fine and yes, when it was originally made it was screaming hot and has been in the fridge ever since. I did have a very thick layer of fat on top as well, but I was just a little unsure and thought I would go to the experts. Thank you again. It's now been shredded and placed into smaller jars for gifts and consumption. Now, on to the perogies. (I'm making perogies with confit for a gathering of Van egulleters tomorrow. What can be bad with potatoes, cheese and duck confit

I made confit for the first time 3 weeks ago, put it in a cast iron crock and put it in the fridge. I thought it was completely sealed in fat but turns out the duck was sitting in about 1 1/2 inches of "jelly" and had about 2 inches of fat on top of it. I'm not sure what to do with it now. Is it still safe to eat? I've never really had straight duck confit before, so I'm not sure what it's supposed to taste and smell like, so my nose and taste buds won't help. Right now it smells like poultry but the stuff that was completely submerged in the jelly smells a bit "gamey". I've never really had duck before either, doesn't it smell a little stronger? Help!!

I'm not concerned at all. I eat beef at least 3 times a week, but I figure why stop now. I spent quite a bit of time in Britain in 84 and because of this I can never give blood, yet I just joined the Unrelated Bone Marrow Donors list. Go figure. Life is too damn short to be scared of your food. Eat! Live! Enjoy!!!

I believe there's a group of us who can attest to the 'goodness' of the sangria at Latin Quarter. Heck, we taste-tested 4 or 5 pitchers of it a couple of months ago, just to be sure. ← Umm...Joie...It was only a month ago. Are you still drinking the sangria? Bukowski's was a favorite haunt for and Aussie friend and I. Great drinks, reasonable prices. It's been a couple years but I can't imagine that it's changed that much.

Homer Simpson and Ernest Hemingway in the same post! Way to go Arne.

... and dogs are welcome. A. ← Well, considering it's on the public docks, I would think that dogs would be welcome. Gromet doesn't look very happy in her raincoat, that looks like puppy torture Poor dogs.

I was going to ask ... does a patio count as being "open" when the only reason people are using it is to smoke? Another question ... are there any dog-friendly patios in the Lower Mainland? A. ← Most of the neighborhood places. My mom and I always take her dogs with us if we go for lunch and sit on the patio with them. Then again, we always get funny looks

The Reef. Never empty.

Andrew, it is in Total Darkness and apparently the servers wear night vision goggles which I always thought was a little odd, but that's what they said. I think the idea is that you are supposed to get more out of the food if you can't see it and you don't know what you're eating. You don't get a menu, they just bring you the dishes of the evening. Can't remember the times though. (Yes, I looked into. A friend wanted to take me for dinner and I called them to find out the dates and ended up asking all sorts of questions. Fortunately we didn't go. I think it would've been too weird.)

You know, there are some things that are forgiveable. Holding on to a prized cookbook BEFORE you get a chance to use it, never I split up with a guy who I had loaned one of my Bourdain books and the first thing I did, had him drive over to my place with the book. Good luck getting it back

It is DV8 and no, I don't think it's based on their culinary credibility. When I was younger DV8 was a place to get drunk and get... well....I think everyone can figure that out The whole premise is certainly a gimmick, but it's a gimmick that's working for them. They hold it once a month and every month it sells out.

Because they're not deep fried. ← Right... is there any way to deep fry an egg? I have some time on my hands, maybe I should give it a go! ← After my grandma finished making chips, she would crack an egg into the fryer. Voila, a deep fried egg, her favorite snack. (yes, that's right, snack....surprisingly, she didn't die of a heart attack and had low cholesterol.)

Ummm..NO! Although, if I was in the Southern US, I would definitely give it another shot. Here in Vancouver, no, I will not eat it ever again. Blech....

My grandma used to freeze milk all the time. I think it should be fine.

I know that Yek O Yek on Main has Rose water, but I'm not sure where you could find Lavender water. Yek O Yek is on 14th and Main, great little store with the most amazing Baklava.

For people that know me now, it is very hard for them to accept that I was once a vegetarian. I decided to give it a shot when I was about 16, I wanted to eat healthier, I wanted to eat organic, I just wanted to be better to myself and thought I would start with what I put in my body. It ended up being the best thing I ever did. My stepfather was furious and used to always make fun of me and finally told my mom that she wasn't allowed to cook dinner for me if I wanted to be a vegetarian. I said fine, and learned how to cook. I started with pasta and some of those pasta recipes that I created at 16 are still in my arsenal. I did still eat fish and occasionally chicken, but I couldn't stand to look at anything red. It lasted about 3 years, towards the end I started eating pork and then one night, my mom had BBQ'd steaks and all I wanted was a bite....I still remember that taste of perfectly BBQ's T-bone after not eating red meat for 3 years. OH GOD! it was heavenly. I slowly started eating red meat again, but I couldn't eat more than a few bites and it had to be well done. Absolutely no pink. None! Now, what makes this all so strange for me, I grew up in a butcher shop playing with hanging carcasses. I ate a lot of meat as a young child, and well now, um....I'm known for having a wee bit of an obession with meat. I love it good, well cooked, rare, meat. Yes, rare. The first time I ever had a steak rare was just this past November at nwyles restaurant. I had hangar for the first time and it was blue. Just barely warmed, and I loved it. I will never go back. I still eat a lot of veggies and have plenty of evenings that are strictly vege meals, but now I truly enjoy a good steak.

Considering she managed to make it to Relish after Yuk Yuks, I would definitely have to agree that it was the madarin orange/ice cream drink definitely sent her over the edge. As I was driving away, Joie was practically holding her up. Good call on the post, it's like an experiment of sorts. To get this back on topic, I had a Paris Waltz and a Hail Ceasar martini at Bacchus. Very nice drinks. I also had the appetizer which I shared with J. Everything was very good, but I thought the salmon cake had way too much fennel in it. I couldn't eat it and i love fennel. C'est la vie. A very good night all round. Oh, and can anyone tell me what a "Meat Cookie" is?

Oh....Lorna....Oh....My.

Thank you Deborah. That was the restaurant that I was trying to remember. I had dinner there 9 years ago when I was in Silverstar and if I remember correctly, the waiter did a double take when I asked for the wine list. The "wine list" that I actually received was dusty and the food was awful. Again it was 9 years ago, but there must be something better.

Maybe this thread should be considered "GOOD Indian Food in the City"

Waiterblog starts updating his resume.... I understand Conoir to be very slimming. I can squeeze into just about anything. I hope to be there, Arne. ← Very bad idea, Andrew. Surely something in an Empire waist with a modest decolletage would be more becoming, no? I'm thinking some tasty Blumarine here, by Anna Molinari. Or perhaps, to send this back to bar talk--a little Stella? ← Dear Mr. Maw, Nein. I would prefer to see Mr. Andrew in more of a longshoreman look. Sincerely, etc., Lars ← I'm now concerned. Very, very concerned. Although, I do think Andrew would look in an empire waist

[ IMO, Indian is one of those cuisines it's difficult to do poorly, and difficult to do really well. The Himalaya (yes, they have the huge sweets counter) is a good example. For about $6 you can stuff yourself silly at the lunch buffet and you'd be hard pressed to differenciate it from more expensive buffets in the area. A. ←

I was thinking of the area on Main around 49th. ← OK, so that would be where Himalaya is. Most of the food shops have really good snack items and I think it's Himalaya that has the long counter full of sweets, which, if I can remember are quite good. After eating at the buffets on that strip, I never recomend them. Stick to the sweets and the snack items. Even the samosas in some of the grocery stores are good.