Mooshmouse

I'm waiting for Tricia to wake up and enlighten you on the details of her Thai (?) food fiasco.

I think what your niece is thinking about is the "Ci Fan" (literally, "sticky rice") typically found in cuisines of the region around Shanghai. Some Taiwanese restaurants have it too. Either savory or sweet -- you have to specify which when ordering -- it is a big part of Shanghainese breakfast, alongside soybean milk and plain yao tieu. The contrast of the crunchy yao tieu and the sticky rice is what makes it so attractive. Add to that the crispiness of the bits of pickle ("Za Cai") and the aromatic dried pork shreds ("Ro Song"), the savory version is my favorite. I believe the sweet ones are made with sugar in the place of meat and pickle. ← I was just talking about this dish the other day during lunch with some Vancouver eGulleters! More specifically, I was lamenting the fact that the only restaurant I knew of in town that sold it has been closed for about 8-12 months now and I haven't been able to find it since. The Shanghainese restaurant I once frequented served the Ci Fan with Ro Song also sprinkled atop the roll.

What is the price?

Here's a link to photos of the waffles that Ling and I sampled on our trip to Patisserie LeBeau with Arne. Belgian waffles topped with fresh fruit are, as noted by Lorna, available on weekends only. If you're looking for a more diner-ish atmosphere, the Tomato Cafe on Cambie at West 17th also serves Belgian waffles with sliced fresh fruit, vanilla-honey yogurt and maple syrup as part of their breakfast and brunch menus.

Clear out your browser cache and try the link again. I just clicked it and it works fine for me. Barring that, The Kolachy Shop is on Beatty Street right across from Dix.

In a word, yes. Egad. Now we're both showing our age.

As Mia Stainsby noted in the Queue section of today's Vancouver Sun, So there you have it.

Halo-halo is Filipino. (Or, more formally, halu-halo as the first "o" of two "o"s in sequence becomes a "u".) Similar to Malay, repetition is an easy way of either adding emphasis or pluralizing nouns or verbs. The verb turo means to point. Turo-turo (or turu-turo) is a slang expression for a cafeteria-style or fast-food restaurant where you point out the dishes you'd like to order.

Photos as promised. As a camerageek aside, the dim light made for poor flash-required pictures. Dobos Torte and Diplomat Cake/Jealousy Ling's dessert selection. Chocolate Devil and Diplomat Cake/Jealousy Butter's dessert selection. Chocolate Hazelnut and Diplomat Cake My dessert selection. Not having tasted Lorna's Dobos Torte, I'd have to choose the Chocolate Hazelnut as the tastiest of the three chocolate cakes we sampled. The ribbon of raspberry jelly/puree was a nice touch, but I also found the cake itself to be a bit on the dry side. And the Diplomat Cake was good, better than the chocolate cakes IMHO, but not as wonderful as I remembered it to be. Perhaps I had a greater penchant for icing-heavy desserts many moons ago. That notwithstanding, the puff pastry was lovely and light. Chocolate Progress and Diplomat Cake Noah's dessert selection. The Chocolate Progress was a chocolate-coated meringue filled with rum buttercream. Extremely rich and rather delicious. To Noah's credit, he only ate about 1/4 of his Chocolate Progress and brought the Diplomat Cake slice home, thus averting the dreaded sugar high. I think the rum flavour was a bit overwhelming and overrode his love for chocolate. There were, by the way, whole Diplomat Cakes available Lorna; your view of them was obscured by the lineup at the cashier. All in all, I was underwhelmed too. But it seems that, aside from the Diplomat Cake, their cream or fruit-based desserts might be tastier than their cake-based offerings... at $1.90 each, certainly worth a return visit.

Wow. You must be vying for sainthood.

And then there's the expression "yard eggs" which usually refers to children under one year of age.

Word, Keith. Don't mess with the estrogen by bringin' me cold deep fried food. Those babies need to be hot. And I mean the cheese sticks, not the waitresses. D-cups at twenty paces.

Here's the link to Jamie's post on Nu.

When Noah was first born, I called him Jellybean right from the get-go because, to me, he looked like a little jellybean all curled up in my arms. Shortened occasionally to Bean, Beanie or Noah Bean, and sometimes just plain B. Once Noah reached the sitting-up stage at 5 months old, Ian started referring to him as his "little sack of potatoes" because, once again, that's what he looked like. A chubby little sack of potatoes. And heavy like one too! And now I call him Pumpkin Pie.

No such luck on a website. Tandoori Palace is located at 1439 Commercial Drive, and their telephone number is 604-254-8452. Aside from their butter chicken, I also love their mutter paneer, lamb curry, and aaloo gobi. Excellent mango lassis too!

Say it isn't so! Ah, 'tis a sad day in Mudville, that's for sure. It's almost like eating the last piece of chocolate without being aware of it. And I didn't even get the chance to stockpile. Sigh. Oh well. Thanks for the info nonetheless.

Speaking of Vancouver, any sign of Roasted Corn Pretz in our fair city? Sadly, my search at both T&T and Fujiya came up empty.

It is still there. In the same block as Kettle of Fish, one storefront south. Happy perilla-ing!

Wanted to resurrect this thread and give the nod to Zanzibar, located at 1851 Commercial Drive between East 2nd and 3rd Avenues. $6.65 gets you a fair-sized couscousiere filled with couscous, brussels sprouts, chick peas, zucchini, turnip, carrots and a fairly hefty chunk of braised lamb shank. All-day breakfast is $4.50: two eggs, sausage, potatoes and toast. Ling's favourite chicken bastela is $3 and change. The Drive's definition of cheap and cheerful.

Thanks for that... I'll have to check on my next visit. And I know what you mean by not having a list on my T&T excursions. Doubly frightening if you're shopping while ravenously hungry. It can be ridiculously expensive walking out with all those bags of freshly baked goods, sweets and salty snacks.

I might be hung, drawn and quartered for this, but slow-cooking in the crock pot is one of my favourite ways to do a pork roast, boneless loin or shoulder/butt. No crispy cracklings, to be sure, but the moist heat ensures that it always comes out perfectly... just pink enough. The rub I use is different every time: salt and pepper for sure, sometimes thyme, sometimes grainy mustard, sometimes studded with garlic, whatever tickles my fancy that day. I pan brown it beforehand whenever I have the luxury of time and put it in the crock pot fat side up. Yummy.

Almost forgot. The pretzels are one of the few things that I miss about the Coliseum. Good on ya' for getting one with loads of salt on it!

Now that's definitely a punishment worse than death. (insert barf emoticon here)

Now that, Arne, is the breakfast of champions! Damn fine looking inaugural batch of pulled pork! Thought I'd add a link to photos of Lorna's and my waffles from Friday's Patisserie LeBeau excursion. Happy fooding this afternoon... but save lots of room for tonight's Ligurian extravaganza! After this week of eating, looks like you and Ian will be going on one looooong Monday ride.

Because, you know, we're such thugs at heart. Except for Coop. He's a 'punk'.