Mooshmouse

I tried chicken bastela for the first time at a local Moroccan restaurant a couple of months ago. Very pleasantly surprised at how well the cinnamon complimented the flavour of the chicken... and at how good the powdered sugar dusted on top actually did taste. Sugar and chicken. Go figure.

Manitoba, 1/2 a block south of East 2nd Avenue. I believe it's the The Argo Cafe. Right around the corner from where I used to work and the source of many an office lunch. Very greasy spoon-esque. Bang on the money if that's what you're looking for Jane.

Jason, you wouldn't by any chance deliver to Vancouver, BC would you?! Where's that drool emoticon when you need it?

Tricia, I think that all Vancouver eGulleters are well aware of the massive understatement employed in your above-noted post.

Driediger Farms on 72nd Avenue in Langley is where I used to go when my cousins and I were kids. Thanks for the idea Stephan. It might be high time for me to take Noah on his first berry-picking expedition.

Yes to that.

Brian, the beauty of a dish like this is something only an Asian person (or someone like Keith Talent) could truly understand. Make sure to bring a bottle of Lipitor with you.

Susan, I'm so glad you have your camera back! The halibut shot proved to me just how much I've missed your photos... mouthwateringly lovely, indeed. Happy grilling tonight, if that's what you decide to do!

I had my first Take 5 bar today. It will most certainly not be my last. Calories be damned... this is one tasty PMS salt/sugar/chocolate fix!

Oooh, these sound awesome... I love shiitake mushrooms. I'll have to look for these the next time I'm at T&T.

As caloric atonement for the superhuman number of calories I ingested at Mothers' Day breakfast, we kept Sunday night's dinner fairly simple. Wild organic greens salad with assorted sprouts (mung, lentil, chick pea), endive, japanese cucumber, blackberries, roasted asparagus and edible flowers (care of Chef Metcalf). Topped with flaked BBQ smoked salmon and drizzled with sesame vinegarette (care of the Mouse House). Tonight we fired up the grill. Barbecued pork loin chops brushed with a glaze made from soy, honey, ginger, garlic, green onion and a splash of orange juice. Served on the side were roasted asparagus, applesauce and buttered brioche.

I've neglected my pictorials in this thread as of late and thought I'd post a shot of the desserts that *Deborah* and I sampled at Pane From Heaven on Saturday. Lemon Tart and Chocolate Ganache Cake The lemon tart had a true, tart lemon taste -- not insipid or bland in the least. Pastry shell was only okay but was certainly redeemed by the filling.

Though it's been a few years since we've done this, the Inn at Langley hosts an outstanding six-course prix fixe dinner every Friday and Saturday evening. Click here for more information from the Inn's website. And the accommodations are also wonderful... perfect for a romantic weekend getaway.

Apparently there's this little spot on Robson Street called Fine Pastries of Lisbon Bakery that sells Pasteis de Nata. Have never sampled them myself and would be interested to read your review once you check out this spot! Fine Pastries of Lisbon 1696 Robson Street 604-688-3340

If I may, Cheezies are cheese-flavoured crunchy corn snacks that leave telltale radioactive orange residue on the fingers of those who eat them. Hawkins Cheesies are the originals, though there are many other kinds. Ah, the snacks of childhood...

Note: This is a repeat of my post on the "International potato chips, gems and horrible, horrible duds" thread in the Adventures in Eating forum. In the interests of eGullet potato chip research, I picked up a bag of these the other day. Calbee Tomato Wave-cut Chips Specifically, I wanted to see how these would stack up against ketchup-flavoured chips available here in Canada. They were light, crunchy, not too greasy and sweeter than ketchup-flavoured chips. Less red residue left on my hands too, which is a huge plus. The bag lasted all of about 2.2 seconds. And no, I didn't share with anyone else.

In the interests of eGullet potato chip research, I picked up a bag of these at a local Asian supermarket the other day. Calbee Tomato Wave-cut Chips Specifically, I wanted to see how these would stack up against ketchup-flavoured chips available here in Canada. They were light, crunchy, not too greasy and sweeter than ketchup-flavoured chips. Less red residue left on my hands too, which is a plus. The bag lasted all of about 2.2 seconds. And no, I didn't share with anyone else.

Wanted to give Vancouver Lee props for the outstanding appetizer that he prepared on Saturday evening. And here's Lee's description of the preparation process: My photograph doesn't even come close to doing this dish justice. Though I'm a fairly adventurous eater, I never imagined that I could overcome the squick factor to try horse meat. Boy, was I ever glad I took the leap. The horse tenderloin was excellent. Leaner, sweeter and more tender than I expected it to be. Thanks to you, Lee, Ian and I are both officially converted. Delicious.

Though this was a restaurant creation and not one from my own kitchen, here's a photo from lunch two weeks ago. Steamed Mussels in Lager Broth ingredients included beer, shallots, fennel and basil. It's eluding me as to whether or not there were tomatoes in there as well. Delicious.

Lest my recently posted photos of this outstanding meal get lost in the shuffle of earlier posts, I just wanted to give Lee's dinner the recognition and appreciation it truly deserves. There's been quite the discussion in the Vancouver forum on the virtues horse meat; I, for one, never imagined that I could overcome the squick factor to try it. Boy, was I ever glad I took the leap. The horse tenderloin was excellent. Leaner, sweeter and more tender than I expected it to be. I'm now a believer. Let's not forget the ribs. Falling off the bone tender in a wonderful smokey sauce. Barbecue heaven. Lee, you can make ribs for me and Mr. Mouse any time. Thanks once again to you and the Mrs. for a phenomenal evening!

HOLY CRAP!!!!!!

If I recall correctly, Mama Sita's is actually a Filipino brand. Some of its products include 'cheater' sauces and soup bases for when there just isn't enough time in the kitchen or the ingredients on hand to make things from scratch.

Ooooh, mornay sauce. Even better than cheese!

Growing up in a Filipino household where putting soup or sauce atop rice is the norm, I was accustomed to eating with a fork in the left hand and spoon in the right. Fork is used to push rice and other food into the spoon which is the means of conveyance from plate to mouth. Knives were essentially unnecessary as food is usually cut bite sized and meats are either stewed or braised until they're fork tender. When a knife did come into play, however, it was used in the 'American' way: fork in the right hand and knife in the left while cutting, then knife laid down on the plate when finished. These days, I've fallen back into the habit of using a fork and spoon at home when eating rice and a main course with sauce. Most other times, however, it's knife in the right hand and fork in the left, tines down.

Please excuse me for my southern food ignorance Marsha, but what's a hot brown? So far I see bacon, eggs, tomatoes, cheese (?)... are there potatoes underneath all that goodness? And your blog has been phenomenal, especially considering the astronomical number of hours you've worked during Derby week. Thanks for all your efforts!