Mooshmouse

Ah yes. Family meals out on the deck at Frank Baker's. That bastion of culinary wonderment from the days when buffet dining and Copper Kettle restaurants were all the rage, the stuff of childhood memories. The James Bond mobile in the glass showcase out front. And who can forget the fig leaf on the statue of David in the women's washroom. It was attached to a buzzer that rang throughout the entire restaurant, thus identifying all curious onlookers. They just don't make restaurants like that anymore.

Fado was on West Broadway between Cambie and Oak, on the north side, about 1/2 a block east of Broadway Earls.

I'm with you on the jam and nut rugelach; much prefer it to either the chocolate or the poppyseed. And the "eggel" on an onion bagel (a sandwich with scrambled eggs and other tasty things) is what I have two out of three times I'm there.

As a kid, I read that if you saved the tip of a piece of pie and eat it last while thinking of the person who you'd like to marry, your wish would come true. That one fuelled a lot of little girl dreams. And a lot of pie eating.

I can certainly attest that the Pave tasted just as wonderful as it looks! And the accompanying fruit gelee shown in the plating was also fantastic (when are you making more?! ). A standing dessert ovation from me!

Rubbing lemon juice on your skin will lighten your freckles or help them disappear. Never an issue for me, but I remember elementary school friends trying this to no avail.

Life Savers!

I'd never heard this one before... gracias chromedome.

Oooh, Hy's Caesar salad and cheese toast. Throw in some Cherries Jubilee while you're at it!

Tendon?

Whoohoo! Two more inmates for the madhouse... welcome to you both! Knishes. It's all about the knishes. Don't forget the rugelach. Oooh. Now I've got a good Solly's jones going and will have to make a trip next week. Thanks DarkDante for the heads-up on the new location.

Widdershins?

That's what I've been told too. My marinade in question generally consists of dark soy, Coca-Cola and cane vinegar together with various combinations of bay leaf, loads of garlic, ginger, onion, worcestishire sauce, sriracha and fresh basil or cilantro as my mood dictates.

Thank goodness I'm not alone in my love of tuna casserole. That and chicken or turkey tetrazzini are good ole' comfort foods in my books. Edited because I had a lapse in singular versus plural adjectival forms.

Welcome to the nuthouse Feedbag! Pull up a straitjacket and stay awhile! I'm a huge lover of garlic and anchovy-laden Caesar salad. Not that it's made tableside, but the Caesar salad at Burgoo falls into this category. Crisp, fresh and not too heavy on the dressing with freshly shaved parmesan. And everyone can smell that you've eaten it for hours afterwards... a winner in my books!

I use Coke about 75% of the time in my BBQ chicken marinade, as does my Mom, and have never failed to get rave reviews about it. Whenever I tell people what the "secret ingredient" is, they're always incredulous.

Please don't tell me you were wearing a thong while eating this pizza. Wait. Maybe I don't want to know the answer.

Dear God. I'm not a huge fan of fresh brussels sprouts to begin with, so the abject horror of this is virtually unspeakable for me.

Whoohoo! Good pizza in the 'hood! Sounds like a great place to sample with the family when the next craving hits. Thanks for the review Lee.

Don't drink Coke on an empty stomach, or you'll get a horrible stomachache. So saith my Mother; this is definitely a Filipino thing.

Though my Mom is quite a good and adventurous cook, her one cardinal culinary sin was cooking all red meat until it closely resembled a charcoal briquette. God forbid that any pink was visible lest you contracted some sort of horrible gastrointestinal illness from eating what she deemed to be undercooked meat. And I thought this was only a Filipino phenomenon... I'm glad I'm not alone in my suffering. Not to sound too PETA-y, but I think that knowing the name of dinner is... onerous. ← Every year we go through the same thing when our kids get new hogs to raise for show. If it turns out something is wrong with one of them, we debate on whether to sell or have it butchered. It has only happened once, but we sold. I can only eat anonymous pigs. ← This reminds me of a story from my early childhood in the Philippines. A couple of months before my fourth birthday, someone brought a pig home. Naturally, I was ecstatic as I thought it was a new pet for me. I named it, fed it and played with it daily. The morning of my fourth birthday party, I asked what what we would be eating that evening. Of course you already know the answer to that question: roast suckling pig, otherwise known as lechon. I was nothing short of horrified. When they told me that it was time to slaughter my pet pig, I ran upstairs and hid in my bedroom, head buried under a mountain of pillows so that I couldn't hear the squealing. Needless to say, I didn't partake of that culinary delicacy, and it took me a damn long time before I could even let a piece of spit-roasted pork ever touch my lips.

Did all that chocolate last night affect your reading Arne? The link's in my post too.

Andrey Durbach is now Chef-Owner of the illustrious Parkside here in Vancouver near Stanley Park (click here for their website). Stellar food, as always. I'm sure you can get in touch with him through the restaurant. And Vancouver's food scene is even better than it was in the 90s. You'll definitely have to come back and sample it for yourself, Parkside included.

We are most definitely a group of uber food geeks, watching this battle with bated breath and rooting for Rob who seemed like an underdog, then cheering wildly when he emerged victorious. And loving every minute of it, might I add! In the words of Rob Feenie himself, "Good food rocks!" Thanks to the crowd at Arne's for all the wonderful culinary offerings and the great company... an excellent time was had by the entire Mouse family. Merci beaucoup Daddy-A and Ms. J.

Michelle, I'll definitely have to try your recipe as it sounds delicious... low-cal be damned! With the egg noodles, am I to assume that 1 lb. is a dry measure? Melissa, may I ask what the rough proportions are of these topping ingredients in your recipe? And which nuts do you find taste best? Thanks to you both.