vandan
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Posts posted by vandan
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bit of a shocker, well for me anyway, but prima taste on robson is gone now a japanese place
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ya i thought of that place, but as a last resort, more looking for supermarket prices, pre-packaged if poss
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my local purveyor has stopped carrying them, superstore somertimes has them(lillydale, which are great ) or they can be in-house cut, last few times i've gone to grandview ss no joy and its a long way for me to travel only to come away empty- handed, i live near english bay and don't mind a journey as long as they have them
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more of a re-branding as such but the sequoia grill in stanley park will be re-named the teahouse again as of may 14, to coincide with its 30th anniversary
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too bad as i always held some hope that she would re-open another place here in town btw did velvet actually go out of business or did she just close it because she neede aa change, anyone know? i still find it very strange as the place had tonnes of great press and a very loyal following, James Barber to name just one
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not sure if this was mentioned but nuba on hastings has moved (is moving?) to the old spot occupied by the mouse and the bean
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don't remember exactly was only in there but once, briefly, but what i do recall was that it looked like downtown $1 a slice pizza at more than double the price, i guess in that location the rent would be huge but still......
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scarpino's pizza on denman gone. no surprise as their prices were a joke, only surprise is that its actually a chain
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i want to try it because i have heard so much about it but have yet to taste it
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http://forums.egullet.org/index.php?showto...0entry1626141
http://forums.egullet.org/index.php?showto...766&hl=dry+aged
http://forums.egullet.org/index.php?showto...0entry1236346
I believe that if you’re looking for good meat search out dry aged beef as opposed to Cryovack or wet aged beef. In the old days everything was hung not cut and put into cryo.. It allowed for oxidization and drying which is what makes the beef good. When you have too much water that comes out when you are cooking your steak. I find this to be a big problem with a lot of meat coming from out of country or for that mater product produced right here. The producers are putting the water onto us and we pay for it and you get a poor cut of meat because of their poor aging process. You are boiling your meat when the moisture content is too high. Why are you looking for Argentina or Uruguaian beef …is it the feed they get you like or flavour?
steve
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actually i called intercity packers not stong's
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imo stong's is a very tired looking, over-rated and expensive grocery store located in dunbar
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well i made the trek out to stong's( a store i'm no fan of ) yesterday only to have a very snotty butcher(ess?) tell me that they haven't got any and haven't been able to get a hold of any since at least last summer
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thanks for the tip and info, i just called and the woman told me it wasn't popular and that she didn't think they sold it to any retail outlets, she thought only restaurants of which she could't supply me with any names
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nice its a step in the right direction, anyone know if it would be a reasonable substitution or not even close?
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i know its a slim chance but does anyone know if it is possible to buy it retail in the lower mainland
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just had a look at the lunch menu for db and its pretty sparse to say the least , they only list 6 items
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she was chef/owner of the once very heralded and now sadly closed velvet cafe in vancouver, just wondering if she is still in the food industry
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a new place "urban burger" is set to open in the space right beside la brassrie on daive
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regardlesss it still comes across as very arrogant to me
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yup that and i remember him saying something to the effect that i wasn't up to him to get along with Dale Mckay it was up to Mckay to get along with him, a tad pretentious and pig- headed if you ask me
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oh i don't know ramsay seems like a pretty laid back dude
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does anyone else get the impression that guy would be one very tough sob to work for?
where can i find..
in Western Canada: Dining
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