cubilularis

Ding….ding…ding…touché! Well played.

Might I suggest...tomato water vs. tomato jus... Sounds like a fun menu! Tricky ingredients; play it subtle and have fun when you plate...it will translate into good marks from you instructors. Post Script: are the sweets and acids balanced in this dish? What about contrasting textures?

Love the use of jingoistic: We don't want to fight But, by Jingo, if we do, We've got the ships, We've got the men, We've got the money, too. The expression "by Jingo" is apparently a minced oath that appeared rarely in print, as far back as the 17th century, a transparent euphemism for "by Jesus," but it has also been given origins in languages which would not have been very familiar in the British pub: a corrupted borrowed word from the Basque language "Jianko," meaning "God". A claim that the term referred to Jingo of Japan has been entirely dismissed. During the 19th century in the United States, journalists called this attitude "spread-eagleism". This patriotic belligerence was intensified by the (apparently accidental) sinking of the Maine in Havana harbor that led to the Spanish-American War. "Jingoism" did not enter the U.S. vernacular until the twentieth century. Worried about your use of paradigm: From the late 1800s the word paradigm refers to a thought pattern in any scientific disciplines or other epistemological context. Initially the word was specific to grammar: the 1900 Merriam-Webster dictionary defines its technical use only in the context of grammar or, in rhetoric, as a term for an illustrative parable or fable. For linguistic purposes, Ferdinand de Saussure used paradigm to refer to a class of elements with similarities. The best known use of the word in the context of a scientific discipline was by philosopher Thomas Kuhn who used it to describe a set of practices in science. It was and is widely abused. Kuhn himself came to prefer the terms exemplar and normal science, which have more exact philosophical meaning. However, in his book The Structure of Scientific Revolutions Kuhn defines a scientific paradigm as: what is to be observed and scrutinized, the kind of questions that are supposed to be asked and probed for answers in relation to this subject, how these questions are to be put, how the results of scientific investigations should be interpreted. The formally-defined term groupthink, and the term mindset, have very similar meanings that apply to smaller and larger scale examples of disciplined thought. Michel Foucault used the terms episteme and discourse, mathesis and taxinomia, for aspects of a "paradigm" in Kuhn's original sense. Read more about this in the paradigm shift, sociology of knowledge and philosophy of science articles, where these words are placed in context. reference: Wikipedia But I digress. This is bigger then this thread. I am not American. I believe the USA controls all new trends in food and fashion; I will start a new thread once I have properly researched the subject and searched for the correct nomenclature!

I take offence when cooks call themselves Chef. Literal translation of Chef is leader, as in Chef de/(or is it du…my French teacher told me to make everything féminine and I would be right half the time…Ketchup is masculine and Mustard is féminine?) Cuisine...or Leader of the food. Executive Chef...Executive Leader: you are neither and none. A big problem in Canada and worth exploring in another thread... The fact you have a writing style (lol! unintentionally) similar to ee Cummings is kind of cool, and worth some mockery with Literature being my major 18 years ago.

You and ee cummings need to get to bed earlier! I think you should re-read your post...then lets discuss. p.s. (why are you a chef? the long hours?, hard work?, bullshit pay?...or to please customers?) p.s.s. are you a chef (certified)?

I am no mathematician...but I hope this meal was served after the awards, that would be 16oz of fish and beef per person! How did they have room for the mountain of wild rice and vegetables?

Great POST! But all I read comes from the environmentalist, the oceans are big and deep. Is this factual or just the 'flavour of the week'? We ran out of oil in the 70's.... Cell phones cause brain tumors.... Morrison is alive and living in Paris… Pets explode in the microwave… The vanishing hitchhiker... I am not saying it is not an issue...I just need more information, and specifically, information from non-fanatics or profiteers.

Okay, I just pulled myself off the floor! I have spent the last hour laughing and wishing I could call Montreal right now... To be fair, Montreal Smoked Meat is not for everyone. Lean Montreal Smoked Meat = the devil's work Medium Fatty Montreal Smoked Meat = the communist's work Fatty Montreal Smoked Meat = maybe acceptable in Vancouver Extra Fatty Montreal Smoked Meat = YES! HEAVEN...what it is suppose to be (listen fans, it is not health food! It is tasty!!!) Fat = Flavour Kaplan's is meant for the masses and does a great job. PHATS is what is expected from a Montreal style Deli. Neither right nor wrong....just authentic. P.S. I had the Matzo broth yesterday!!! A must try...

As a Canadian I hate to admit the USA took hockey and made it entertaining and approachable to the masses... Julia did the same for food. With the help and support of Jacques Pepin (La Methode, La Technique...the turning point in international acceptance of French techniques) and other great chefs, she personally allowed French food to enter the 20th century. Without her the American masses (...and through them the world...all great food is an off-shoot of what America wants and desires) the world would still see French cuisine as beef bourguignon, crepe suzette and French fries. These past sentences are not meant to be inflammatory, intentionally, just a Canadian’s opinion on who and how the culinary world is controlled by the money and the desires of the population in America through a beast/appetite awoken by Julie through her passion and approachability to French cuisine, that had previously been made pretentious and unapproachable by the French as a nation…

...so you are related to ee cummings, and must be 12 years old!!! She is the matriarch of modern cuisine. If you were truly a chef (trained and a leader of the cuisine)...this would not be a mystery.

Are you related to ee cummings? There are shift keys on both sides of the keyboard... edit: I am no Jamie Maw...

Tommy Lee Chen is your brother?...he is a great folk singer! But I digress. editted: I am no Maw...

Yup Sven, real rice... • $15 for three courses and you will not warm up the elks balls? • Why is it always the mother culture's fault even when it is as common as Canadian-Sino-Swedish…live with it? • Making your own balls mean everything is perfect for the guest? • Being a non-Irish restaurant owner means you can berate your guest's opinion, rightly or wrongly? You started the forum, you live in your own Kung Pow Phat Soy. BAD SOY + SPLINTERED CHOP STICKS = BAD DOVE

Yup Sean, real nice... • $15 for three courses is a good excuse for serving sub-standard food? • Being a pub is an excuse for poor service, regardless of how friendly…live with it? • Working long hours as an owner mean everything is perfect for the guest? • Being a restaurant owner means you can berate your guest's opinion, rightly or wrongly? You started the forum, you live with the consequences. BAD FOOD + BAD SERVICE = BAD POST whatever happened to READ.CHEW.DISCUSS? These people wasted their money at your spot and wrote about it in an open forum, Man-up.

Why are you apologizing? I agree, I agree! Their is only one restaurant in Vancouver with a view that has good food/service.

I would miss my own funeral for a night of making Kolachies! I think it would be great to 'develop our own recipes' then have them stuffed into Kolachy dough!! Does the Kolachy match well with wine?

is the big guy going to be there?

Great Greek! It is easy...make the drive to the North Shore and the bottom of Lonsdale...I do not know the name of the restaurant...but the owners son's name is Theo and he is so obnoxious and fun and he makes the whole experience great. Used car salesman could learn a few tricks from this kid...but the food is GREAT and EUTHENTIC!

I have always bought my pots and pans through the big houses in Vancouver (industrial)...recently I have been shopping for wedding gifts in both the Bay and (yes, stop laughing) Canadian Tire. WOW! Very progressive selection of pans and cook wear.

I Love Merguez... But more importantly, we can talk about great Butchers in Vancouver. The truth is...you need to be friends with a busy restaurant owner in Vancouver if you want to get really fresh fish or good meat... What is in the market is all number two's. The restaurants buy the good stuff and the rest is sold to the USA at a premium because of the dollar exchange.

yup, it is in my handbook! No handshake, no love... Go to the Food Guru and learn the knowledge, grasshopper....

So, I do not get it. Are you guys/girls...who are obviously industry people saying it is not safe to eat oysters in restaurant? Does this include cooked oysters?

who sells salt peter in town?

Neil, What ranch/provence/packer does certified Angus come from? Is it corn or barley feed? On the Canadian Scale is it a AAA or AA/AAA. I see Canadian Angus, Black Angus, etc around Vancouver....from best to worse how do they rate? On a side note....is the Keg serving good meat? I like the prime rib. Earls? How about a large restaurant like Joe Fortes? Cubi.