butter

Have to try George again as per Andrew's suggestion of going pre 8 p.m. on a weekday as my experience was similar to Shiraziste's. It was a Friday night around 11 p.m. Expected the crowd and the noise so wasn't disappointed in that sense, unexpectedly met an acquaintance in the G-spot room (was just checking it out to see how special it was for $500; did not stay in there as there were no VIPs and no orgy going on ) and had a cocktail. Sorry, but this was the most disappointing part. Am I missing something? Paying $10 for a glass full of mint and ice. Perhaps part of that price is for the "big wooden stick in the glass" show. I will give it the rating of "Best Place to See Vancouver's Latest Fashion" or "Best Place to Get a Plastic Surgeon Recommendation".

I am no longer a Zacchary's Pizza fan (Oak and 16th). It usually is a good pizza, but having to wait 1 hour and a 1/2 is too long. They said Fridays are usually very busy so am wondering why they don't hire some extra help. Lee, have you tried their pizzas?

This a.m. at work someone clipped out a review on Diva at the Metropolitan Hotel. I think it was from the Province. We were all discussing whether it was fair or not as not one nice comment was made. Your thoughts?

You are going to love making baguettes. Initially when I heard in my course I was going to be making baguettes just about every morning to have with our meal I was , but the smell of the yeast, the kneading, the shaping...it's something I could do all day long. Absolutely relaxing and if you like surprises, you are going to be amused when you see all the hilarious shapes and sizes of everyone's baguettes. Hint: don't forget the salt and the slashing. And, watching Chef Tony make bread puts Food Network to shame.

Joie, I was shocked and pleased to see you blogging. Especially enjoying the explananations on the Filipino food even though I'm skimming through it right now (will take more time later). What did you think of the Kalamari? Hiro is hooked on it and won't order anything else when we go there. While putting my mise en place away last night at work, I was thinking of all of you at Aurora Bistro. If I didn't smell so bad (kitchen odours) I would have dropped by. Hmmm, were you still there at 11:30? Looking forward to the Aurora photos. I miss you guys.

I have been going to Octopus' Garden for years now and had never tried their omakase menu until last week. Why did I wait??? Sada-san (it's not Sado) and crew's creations will please you and they are also willing to work around any dietary restricitons you may have (luckily I don't have any). No pics again as I keep forgetting I have a new digital camera, but the dishes were very photogenic. It may be more expensive than other Japanese restaurants, I'm not sure, but take note. Haven't been to Tojo's recently, but 2 years ago, we took our friend visiting from Japan there and the only item he didn't like was the spicey tuna sushi. Bear in mind, it's not often he would complain about anything other than the hours he has to work. I liked Tojo's food, but I prefer the atmosphere at Octopus' Garden. Toshi's I highly recommend as well. Went there when it first opened so service was a bit slow (I don't think they were expecting crowds right from the start), but haven't been there recently because of the lineups. If it helps my recommendations, I'm married to a Japanese man with a very sensitive tongue.

Just tried it last week....lunch special, $5.00, one piece of cod with chips and all the tartare sauce you want. Very generous piece of fish, and I agree with Lorna, it's underseasoned which I don't mind as I can add salt to taste. I saw the cook in the back using whole potatoes to make the fries whether they are frozen later I don't know. The ones I got were very dry. The size of the fish, however, imo, is worth the $5. Ann T, love your first photo, beautiful.

As per Keith Talent's advice, chose not to spend $30 going to the PNE and went to Gyoza King instead - Tofu salad with "secret" dressing. Can someone tell me the ingredients to this dressing? Really like it. Ramen with soya based soup, my hubbie thinks it's a very traditional Japanese taste, the best he's had in Vancouver. Chicken wings, a little too sweet for me, but very crispy skin. Considering this restaurant's name, the panfried pork gyoza were a let down. They resembled frozen gyoza that can be bought at any grocery store. The meat didn't smell or taste like pork. (I've had good gyoza here before though.) At 9:30 p.m. it was full and the 30 min. wait for a table was spent on the bench outside watching the Robson St. cat walk. Once inside, service was as usual very efficient and attentive. Sign on window says they are looking for staff, if anyone is interested. Bathroom is a bit scarey though. Octopus' Garden - 7 course "yama" omakase menu, $55. (Which luckily for me turned into 9; staff made a few mistakes.) Wished I had brought my camera. This was a very enjoyable meal. Knew a few of the ingredients that would be used, but every dish's preparation was a surpise along with the presentation. I like their sushi a lot, but from now on I'm going with the omakase choice. It was fun! Steamrollers on Broadway - I usually don't go to franchises (except Dairy Queen for banana splits), but this one was surprisingly good, despite the weird aroma when you walk in. Counter person was very enthusiastic about explaining their product as too much orange signage was overwhelming me. Took two wraps to go...I had a vegetarian deluxe, and the Mr. had a basic chicken. Mine was better as it had salsa in it and a garlic/yoghurt sauce. It's nothing that can't be made at home, but for a quick bite, it served a purpose. Not outstanding, but practical. It seems to be a healthier choice than McDonald's.

Kozy Shack works when a craving hits. Just bought the tapioca one yesterday. It's not very creamy; stiffer leaning towards jello consistency. I thought it would be too sweet, but it's not. Don't know how the rice pudding one compares. At our IGA, it was near the egg section, refrigerated.

Is OIF taking resumes? Where is the bus stop to take this bus? It really looked like a magical time. I have so many questions...perhaps they will be answered in time. Off the top of my head though: 1. Did the kitchen brigade's whites stay clean for the whole event? How do they do that? 2. The grilled sardines...where are the heads? Wouldn't think the attendees at this event would mind be served the heads? 3. How many people before the event went out to buy new plates instead of bringing the ones they use daily at home? 4. Did they turn the spit by hand? It looks as if it's only a stick. Thanks for sharing your event with us. Wish I had taken the day off.

If you choose the tasting menu at the restaurant I work at, the cheese course comes before the dessert course. A la carte, cheese plates are available anytime.

I only went there for chocolate almond croissants or their chocolate almond pie, but on my last three visits they didn't have any so I stopped going there. Thai takeout will be popular with the beach crowd.Solly's on Yukon and 7th has finally opened its doors to the public What does everyone think of their bagel sign?

Ditto. Ever been to Japan? Will banning smoking on patios really cause non-smokers to stop eating out? I'm pretty sure most smokers can make it through a two hour meal if they need to and most don't mind. Until then, I will continue to eat inside, no big deal. It's only about two months of the year anyway.

I'm glad to hear you went to the PNE last year. I was worried that your children would end up with huge therapy bills later on because you deprived them of the PNE experience. It's guaranteed they will remember the good times at the PNE over any moules frites they may have had at Chambar. Lastly, just pack a lunch. BTW, do they still sell those hairy monkeys on elastics there?

Someone said that the Urban Buffet's (on Nelson and Homer?) Chinese characters read "Self Help" buffet. Can anyone confirm this? Worse than Sushi Boy is one in Seattle called "I Love Sushi".

the t-shirt. That must have been a very delicious meal as most of your guests in the photo are very focused on eating it instead of talking. Were there any crusty bottom bits? What kind of saffron did you use?

I've been 3X. Just don't do what I did the first time...ordered 2 appetizers, one main, and dessert. Portions are big and with all mains you get vegetables that come on separate plates which are not side orders, but meals on their own. Be prepared to feast.

Thanks for asking the same question I had. Is this going to be the new trendy thing a server says? Is it to make the customer feel uncomfortable? I know when I went to Cin Cin the server started to explain what an amuse bouche was and my friend and I wondered why he did that. Did he think we were idiots? We decided it was difficult for a server to know how experienced a diner is. I can't wait to ask a server what the Brett level of my wine choice is.

Thanks, Gerald. Next time I'm there I'll ask them not to squeeze the patty and see how it turns out. I know sometimes the pressure of lineups makes staff squeezy.

Note to self: do not look at the burger thread when doing the "avoiding beef" month. I can already hear you all screaming, "Avoiding beef, WTF?" I'm so glad I'm car less right now otherwise I'd be at Vera's. Reading Mooshmouse's message, how many others have found Vera's burgers to be dry/overcooked occasionally. (Although Ian's lamb burger looks perfect.) The last time we were at the Denman location my husband's burger was quite dry and hard to swallow. It seems to be hit and miss. BTW, I don't see any onion rings on that beach blanket?

The Naam did make a good plate of nachos or I remember them being good anyway, it has been about 2 years. For those interested, there's an article on Foundation's nachos at: http://www.terminalcity.ca/food/

Whether it's MSG or not, after eating at some Asian restaurants or consuming instant noodles I need to schedule a nap. I eat less of these foods now, but do indulge once in awhile only to suffer after. It's happened too many times now to ignore it. As for whether or not Asians suffer more headaches because of the MSG they eat, have you ever visited a drug store in Japan? I surely hope the amount of remedies they sell is not related to their health.

Speaking of royalties... I couldn't possibly eat that many croissants, so my royalty fee for mentioning my name is for every 10 times it's mentioned, it will cost one HSG gingerbread pudding. I'll let the "cultured butter" comment go, however, as I'm still working on getting cultured. The best restaurant butters we've found recently are at West (from a small supplier in Prince George, I think) Having family living in that area, any more details? Would love to get some.

Thank you for sharing your photos with us. Loved them. I'm a new cook and am sitting here typing this 10 lbs. lighter with a painful burn on my arm from last night's shift. I often wonder if I would miss the heat too if I quit.

I'm so happy to hear some of you will be attending the Serious Foodie course at Northwest. Money well spent. Just wait till you meet Chef Tony...like HK Dave said, he will have no problem handling the likes of e-gulleters. I wish I could be a fly on the wall during your classes. You are going to have so much fun! Do you think I can count on the Chef or someone to help me sharpen? I have a steel, but I fear I'm not exactly...skilled in its use. This reminded me of my first day at cooking school, the first lesson on steeling. We are all strangers, the room is quiet, we are asked to begin aligning our knives so a slow, off beat scratching sound begins, and suddenly, there is one person who breaks the rhythm with fast, beautiful sliding sounds. Everyone stops, looks up to see who the show off is. It's obvious we have a pro among us. He graduated with top honours of our class and is now at Aurora Bistro. The angle is more important than the speed.