Mooshmouse
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Posts posted by Mooshmouse
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Well, among other things, I use nuoc cham to accompany... grilled beef.
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Drove past Green Village yesterday afternoon and noticed them taking down the exterior signage. Looks like the demise of another restaurant... has anyone heard anything to the contrary?
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Vinegar as in a sweetened cucumber-vinegar salad, so...
Vinegar!
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Heads up all: it's Vacherin Mont d'Or season at Les Amis du Fromage. Get it while it's runny! (Courtesy of today's CityFood)
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Damn, double damn and triple damn for having my PMS stint coincide with Halloween! I've already destroyed the evidence so I'm uncertain of the exact count, but (so far) today I consumed two mini Oh Henry bars, one mini Caramilk, one mini Kit Kat, one mini Mr. Big (there's an oxymoron if I've ever seen one) and one treat-sized bag of Doritos. Breakfast was a treat-sized bag of mini Chips Ahoy and a mug of coconut tea... with an Ambrosia apple to mitigate the junk-food guilt.
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Guess what liquor this is:
Hints:
i) This is not known as the Green Fairy
ii) It's produced by a Japanese company and is often used in cocktails.
Oooh, oooh, I'll play! Midori?
Drat... racheld beat me to it.
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Though I realize that I'm cross-posting with Chef Fowke on the Vancouver forum, online bids should be e-mailed to info@rarevancouver.com.
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Kerry, look at the right-hand side of the text on Rare's webpage and you'll see a scroll bar. If you keep scrolling down, you'll see a list of items up for auction. Bids should be e-mailed to auction@rarevancouver.com.
Other items available for auction that aren't listed on the Rare website include... whoops... I didn't realize that I couldn't include specifics on grape-centric auction items. PM me if you're interested and I can provide you with the details. Though I don't have minimum dollar figures, online bids are also being accepted for these items.
Edited because I put my foot in my mouth/keyboard
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I've just returned from a day of volunteering and coordinating the crew of non-kitchen people who gave up their Sunday for the privilege of helping out with such a worthy cause.
Dinner service is just about to commence, and I wanted to remind everyone that the Live Auction is currently up and running. Bids will be accepted for another two hours until 9:00 pm PST.
My heartfelt thanks to everyone who put in their time and effort. Tina, though we've never met in person, my family's thought, prayers and love are with you.
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Does anyone know if Fine Pastries of Lisbon has closed down?
It has, quite some time ago. Was there something in particular that you were trying to source?
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I don't think Itallisima is their brand, I think I've seen it elsewhere. Or maybe they are the distributor of it, but I'm certain it's available in other retailers too. It is pervasive in there though.
Here's a quote from Eat! Vancouver's website, found via Google:
Bosa Foods is a key supplier to the Lower Mainland foodservice industry and distributes its own line of specialty foods under their Italissima label. -
I'm a huge fan of the newly revamped CityFood Online. Though the current site is only a beta version -- Rhonda May's article on the new format is here -- it's very well laid out. Clear, easy-to-navigate interface, fantastic graphics.
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Sam, as noted in your linked Wikipedia entry, blachang is also known as bagoong alamang in Filipino and can be readily purchased at any store selling Filipino food products. Aling Mary's on Main Street at East 11th Avenue (right beside Josephine's) and Aling Pining on Fraser Street between East 27th and 28th.
Note: Upon re-reading your post, I'm editing to add that bagoong alamang still might be a bit too watery for your purposes. Are you looking for cakes of shrimp paste or the jarred variety? Bagoong alamang is the latter kind.
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It's restaurants like this that really underscore my mourning for the demise of Da Francesco. Sigh.
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I just had (leftover) dimsum from some friends who went to the Kirin at Cambie just now, and though I really appreciate the food, it wasn't as good as what I've had at the Kirin in Richmond. Perhaps it is because I'm eating this stuff reheated, but my boyfriend who was at the lunch apparently also felt the same way. It was still pretty good dim sum though, and I don't think anyone would be disappointed at this location.
So there's another two votes for the Kirin in Richmond to add to the mix for "best dim sum" in town.
Ah, see, it's all a question of semantics. I consider dim sum in Richmond and dim sum in Vancouver two completely different animals. Kirin Cambie would be my first choice on this side of the bridge. South of the Fraser, however, is an entirely different story.
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Finally made it to Senhor Rooster's for the first time today.
Read a really lovely review of this place in the October VM, along with several others of ethnic places. The first person that I thought of when I read the SR piece, I was surprised to discover, was the author of that review and several others in the excellent article!
*curtseys*
Thanks for the nod, cayenne!
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In addition, where would you go for late night eats? I define late night as between 12AM and 4AM, btw.
Rocky, you already know what my suggestions are in response to LEdlund's original list of queries, but will add that Gyoza King and Jang Mo Jib (both on Robson Street) are my picks for late-night eats in the downtown core. If you're struck by an after-hours craving for dim sum, hit Shanghai Bistro on Alberni Street for spicy wontons and mango pudding. There's also Brix in Yaletown, and this thread on Vancouver Late Night Eats also offers a whole whack of ideas.
Happy eating!
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Cafe O at the Opus Hotel for a shot of espresso from their beautiful Synesso. I believe they're currently running Hines beans.
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Not yet -- Mr. Mouse and I stopped in late this evening for some dessert, a drink and a chat. Chef Daniel's target opening date for the new restaurant is October 1; in order to free up time to work on the renovations, the existing location is now only open for dinner (at 5:00 p.m.). And yes, the restaurant's name and phone number will remain the same after the move.
Enjoy your dinner!
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Hmmm. Let's see.
Ketchup.
Malt vinegar.
Hot banana ketchup.
Calamansi mayo.
But not all at once.
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You've got it! Mekong something, I think it is.
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Learned that they will be moving hopefully sometime in September -- to 850 Renfrew I believe -- a larger venue with live music
Bang on with the address. Huge outdoor patio that'll be fabulous next summer.
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The Sweets And The City thread should provide you with plenty of ammunition.
Ganache Pâtisserie is my spot of choice for pastries, and my favourite place for a chocolate fix is Chocolate Arts on West 4th in Kitsilano. Their Carmelita chocolate is sugar nirvana.
Flavor marriage game.
in Food Traditions & Culture
Posted
Hmmm... peaches. Well, occasionally I grill peaches and serve them with thyme-roasted pork loin chops.