Mooshmouse

But Deborah, you neglected to mention the gourmet fare that sustained us at last night's hockey game: a hot dog each, a shared Coke and the poorest excuse for a hot pretzel that both you and I have ever encountered. Not even salvageable by mustard. Mind you, we compensated for that later that evening at my house with a picnic of nibblies shared between you, me, Ian and peppyre. Glasses of Veuve Cliquot followed by Sumac Ridge sparkling Blanc de Noirs when the Veuve ran out. Slices of Salumi salami... two kinds: smoked paprika and fennel. Saint Agur and monterey jack cheeses. La Panzanella croccantini and Waterthins Pepper and Chive wafer crackers (my new favourite thing). Last but not least, chunks of a Scharffenberger Mocha Bar. I love how things just come falling out of the cupboard when you least expect it.

The Very Hungry Caterpillar by Eric Carle. It's the story of a caterpillar that eats his way through a week's worth of food and eventually transforms into a butterfly. I read this book so many times to my son during his infancy and through his toddler years that I ended up memorizing the entire story, including the litany of the caterpillar's Saturday dining extravaganza. Noah knows most of the story too and can tell it from memory with a little prompting. Now that he's closing in on 4 1/2, I still whisper the story in his ear when he's crying and needs something else to focus on that distracts him from fear or pain.

Touché on both counts! Bravo!

Fabulous, as always, Jinmyo. I've missed your dinner posts.

The Vancouver Courier Monday, October 5 edition Burrito biz hot as a jalapeno – Macey Budgell fulfilled a lifelong dream when she opened up Budgie’s Burritos. (Emily Kendy) Thursday, October 27 edition Critter labels on the loose – “An industry insider recently confided that, effective immediately, the BCLDB had put an unofficial freeze on listing new "critter labels." Just a rumour, mind you. But still, if true, it's an edict that could have considerable consequences.” (Tim Pawsey) Nothing like a little Pinot Envy – Bistro Pastis hosts a women’s only evening of classic Burgundy on November 9. The Georgia Straight Thursday, October 27 edition Best Eating: Tricker treats – “Before you load up on the Snickers family pack, think about scoring goodies from the locals.” (Ron Yamauchi) Best Eating: Tijuana restaurateur demonstrates Mexican cuisine for Day of Dead – From October 31 to November 5, Chef Martín San Román will be among those cooking up authentic Mexican fare for the public to sample at both the Westin Bayshore and the Mouse and Bean. (Alex Waterhouse-Hayward) Uncorked: Cauliflower and wine make a lovely bouquet –Jurgen Gothe’s recipe experimentation prompts pairings with two BC wines. Food of the Week: Diwali – Restaurants in Main Street’s Punjabi Market pull out all the stops for this festival of lights. (Judith Lane) Drink of the Week: Steamworks – Tip a few autumn ales on tap. (Jurgen Gothe) Straight Goods: white knights – The B.C. Organic Harvest Awards take place at the Coast Plaza Hotel on November 5. (Judith Lane and Angela Murrills) Straight Goods: French lessons – Sign up for a series of French Wine 101 courses hosted by Le Gavroche. (Judith Lane and Angela Murrills) Straight Goods: The C word – Start prepping for the holidays at the Fairmont Château Whistler’s Christmas Extravaganza from November 18 to 20. (Judith Lane and Angela Murrills) Straight Goods: Treat time – Indulge yourself rather than the costumed hordes with seasonal treats from Chocolate Arts. (Judith Lane and Angela Murrills) The Westender Thursday, October 27 edition (Lifestyles section) New arrivals on the city’s restaurant landscape – “Five new restaurants from [Andrew Morrison]’s radar to yours.” Terminal City Thursday, October 27 edition Elegance Tucked Away: Parkside on Haro Street – “When one stumbles upon this jewel its bountiful fortunes should please your palette [sic].” (C. Michael Campbell)

What? You who brought the Elvis Sandwiches to the White Trash Party... is this a case of the pot calling the kettle black?!

We're all anxiously awaiting your comments on the class in a new thread!

That's interesting Tepee... I don't believe I've ever seen the pink-fleshed variety here in North America. How much of a taste difference is there between the two?

An accidental description of eGulleters or not, that was particularly funny, Neil!

Oh well. Your disclosure thwarted my guess of your occupation at doughnut jockey as Timmy Ho's. KIDDING! And welcome, Eliz. To the nuthouse, that is. Pull up a strait jacket and stay a while.

No, never did dine at Gladys. An opportunity missed, I suppose. And my last visit to Paul's Place was on a weekend. But I am interested to hear your take on Aurora's brunch when you finally do go. I'm in!

And a mighty purty vegetarian supper that is Alinka!

Thanks! And shout out from East Van, I was one of the servers at Da Francesco's across from the Hastings Library (that's how I heard of this place). ← Aha! We were regulars at Da Francesco, both for eat-in and take-out meals. Take a close look at my avatar... perhaps you'll recognize my son... the flirty one!

Malheureusement, cayenne, I'll have to respectfully disagree with you on this one. The omelettes that I've tried at Paul's Place were rather uninspired and greasy relative to others I've had in the city. Come to think of it, the coffee there was especially bad and I wasn't really that fond of the vibe. Who knows, perhaps my visits were on off days, perhaps chalk it up to personal preference. But I'd rather breakfast/brunch elsewhere. On a more positive note, have you tried Aurora Bistro?

...I try to send you hotel guests all the time - steering them away from pricey establishments meant to soak our lovely tourists. ← Many eloquent responses have already been proffered by fellow eGers; having commented on a similar issue in another thread pointed out by canucklehead, I'll let those comments stand. Interestingly enough, however, your profile on your Wine Fanatics forum indicates that you are a "sommelier and pion [sic]". If you're asking others to put their cards on the table, perhaps you should ante up on your own suggestions and make the appropriate changes to your sigline. Just a thought.

Oh my... oh my dear.... You did this on purpose? What did the poor poor food ever do to you? ← Oh, my. Carrot Top, you are most certainly redeemed from your earlier photo posting misstep. That is, uh, extraordinary.

Damn, those are some fine photos of some outstanding chocolates. Thanks so much for posting them!

Thanks for that, Kristin. I'll be on the lookout!

Okay, I'll bite. What is it: the dreaded, overcooked red X?

This is one of the funniest ones yet... thank you for my morning laugh!

From a past blogger to the present one, welcome to the madness Maggie! More power to you for undertaking this project during a busy week. And, no matter how crazy it gets, I promise that you'll miss blogging once you're done. Have fun!

Bear in mind that other Italian-made pastas such as Barillo or De Cecco are made using brass dies which, though not as rough as stone, also increase the amount of friction between the die and the dough as it's passing through. This produces a rougher-textured pasta than Canadian-made brands and enables the noodle to soak up more flavour from the salted pasta water and the sauce itself. "Remember: the flavour is all on the outside."

Mmmmm... sanma sashimi. There are two fairly good Japanese seafood purveyors not too far from me, so I'll be sure to look for it. Would it be at all comparable to the texture/consistency of chi-toro or o-toro, or is it less fatty tasting than that?

In addition to all the suggestions that have already been proffered, I'll add Yuji's Japanese Tapas (click) to the mix. It's located in Kitsilano, just a quick cab ride straight down Burrard Street from the Sutton Place Hotel and across the Burrard Street bridge. Here's a link to their menu as well as a link to my comments on a past meal at Yuji's.

Lee, I wouldn't want to step on Chef Tony's toes, so I'll e-mail you the recipe. Besides, you'll be learning it yourself come January, no?! And be sure to take that January instalment of the Serious Foodie Class so that you can join me in April for the Advanced Serious Foodie series!