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montrachet

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Everything posted by montrachet

  1. Which Szechuan Chongqing location Moosh? I've only been to the one at 12th and Commercial but I heard that there were a few more locations. I love the scallion pancakes they have there.
  2. and I hear that the weather is getting colder... oh no! I can see the restaurant from my living room window
  3. Happy Birthday Peppyre! Had a nice spicy ranchero kolachy for brekkie today as I had a lunch appointment in Richmond. Will try to make it to the lunch gathering next Tuesday though. I'm dying to try the soup.
  4. Great suggestion Coop. I've always liked Planeta reds over the years. Will give this one a try with perhaps a Puttanesca sauce or grilled Merguez.
  5. Thanks to everyone contributing to the Hawaii Forum and all the local food blog hosts. I was able to enjoy 2 weeks of eating bliss in Honolulu before returning to Vancouver. Some of my more memorable visits included the new Roy's at Ko Olina, ramen/tsukemen/hiyashi chuka at Taishoken and Yottekoya more than a few times for lunch, sundubu jjigae at the 2 hot places mentioned in this forum, nicely grilled skirt steak while discussing Brunellos and Barolos with Chuck Furuya at Little Vino, great fast food fried chicken in the Ala Moana Shopping Center food court and many, many more. I tried to avoid the huge plate lunch offerings but still managed to put on about 10 lbs!!! I'm surprised that it wasn't more as my list included: Gyukaku, Chiang Mai, Indigo, Imanas, Nonbei, the Willows and almost every eatery at Market City Shopping Center as it was walking distance to where I was staying. (the sushi place was disappointing though). One hotel dining experience that stood out in terms of food, ambience and service was the Kahala Mandarin Oriental. The curry buffet lunch at the Veranda was so nice that I returned to Hoku's for dinner one evening for a nice romantic dinner with my wife. My last indulgence was a fantastic spam musubi from the Fort Ruger Market on Alohea near the KCC. A perfect oasis after a nice hike up Diamond Head before returning to the city below. Thanks again everyone and I look forward to returning soon! - m
  6. Although it's not true thin crust pizza, I can't forget the pies they served at Camarra's on Dufferin just south of Lawrence in T.O. Nat's here does replicate a nice NY style pie and depending on the guy on duty, the pies made at Lombardo's is quite nice. They need a better wine list though for me to be a regular. I will try Pizza Pizzaz though Chef Wyles as it's so close to home.
  7. I agree with this comment 100% winegeek. I remember Jamie mentioning this on the Bis Moreno episode as being of utmost importance too. Just as important is the time when leaving the establishment to complete the "experience". Although not "in the city", I wish to add the Wick Inn to the list as my experience there has been mind-boggling.
  8. Hi Ling, I am sure the selection of cheeses is better at Les Amis but for some reason, I love shopping at Forster's when I am in Kerrisdale. I really like the 4 and 5 year old cheddars that they carry.
  9. I wholeheartedly second the vote for Poplar Grove's Tiger Blue!
  10. GASP! You have FOOD FRIENDS other than US????? A. ← umm... ...heh heh... I'm lonely so I need company to tide me over between OUR wonderful gatherings!
  11. During the summer, I like the fries they serve at the concession stand at Spanish Banks. Nothing beats the piping hot spuds while sitting on a log watching the action around the beach. I have yet to find a good fry place on the west side here but the ones I had at Sausi's on West Broadway recently weren't too bad. It came with a peppercorn type cream sauce that may have been left over from a steak dish but it went well with the fries. The Tanq Ten martini made the occasion all the more enjoyable for sure.
  12. Vij's tonight. Got there at 6:10 tonight and snagged the last deuce in the place. The sablefish in yoghurt/tomato sauce and the quail cakes with celeriac puree were fantastic as appys! Picked the Sea Bass and Chicken for entrees and were not disappointed. The 2002 Nota Bene was a perfect compliment to the outstanding meal. Vikram, your presence made it all the more enjoyable. Parkside for a year-end meal with 7 friends in the food industry. According to everyone, every meal was perfection. Great cocktails and about 5 different wines to compliment the excellent food. Thanks Chef Durbach, We'll all be back soon! Kelsey's in Steveston with my 6 year old niece. I had a forgettable appy platter but the service was top notch and the gimmicky treasure chest for kids at the end of the meal is what keeps the repeaters coming back I suppose.
  13. Savoury? So I guess it has either bacon, ham or sausage inside the pancakes too? Wow! A self-contained meal.
  14. Sam, With the cold weather and holiday traffic, all the more reason to make your own at home. The recipe for Belgian style frites is great in the ABourdain cookbook, "Les Halles". Actually it's a no brainer procedure and the results are worth it. Make up some chipotle-mayo or something and gorge! I find one large Russet spud is just the right quantity for a "hit".
  15. Sounds like a great policy to me. I wish golf courses did the same thing. -m
  16. I agree with this line and so with the little time that we do have, it's worth the wait for a nice "vacuum brew" or a Vietnamese drip coffee. Well said Moosh. Yes we are a bunch of fun-loving food geeks that may stray OT from time to time. Life is short but not too short to take too seriously.
  17. Joe Fortes and Cin Cin are solid choices. Ethnic but not Japanese...how about Korean BBQ or hotpot? You'll notice the many small Korean restaurants on Robson, especially towards the western portion. If you feel like cheap and cheerful (although hearty and filling) then try any one of them. Nor Boo is currently quite good as can be attested by the frequent line ups outside.
  18. Ah yes, Alembic was the proper name of the brewing system. Thank you phoodphan! Let me know if you find a source peppyre. I will do the same. -m
  19. To make juleps, etc. I use Maker's Mark but I am really hooked on the Evan Williams Single Barrel Vintage for drinking straight up. Whenever I travel to the U.S. I look for a bottle to bring back to Canada. We are very limited on our bourbon selection here but the Canadian rye selection is, as you might expect, quite substantial. V.O. and C.C. are the standard with Crown Royal representing the higher end of ryes. I'm not an expert on rye whisky but most people tend to mix it with Coke or Ginger Ale (Canada Dry of course! )
  20. Here are my last three: Ajisai: Had the special sashimi platter that had Geoduck, Wild Sockeye, Hamachi, Kanpachi, Local Tuna, Japanese Akamaguro, Japanese Octopus and Amaebi. Ordered some nigiri sushi from the fresh-sheet and was blown away by Sekisaba (a mackerel native to the northern part of Kyushu) and Isaki (Striped Pigfish). I doubt these are available elsewhere. As I was peeling my beer label, I noticed that Asahi beer is now brewed in the Czech Republic and then imported into Canada! Connie's Cookhouse: Started with the Peppery Salt Chicken Wings and then for entrees, ordered the Kung Pao Chicken, Sliced Beef with Ginger and Onions and a big tub of steamed rice. Perfect rememdy for when you get pangs for a cheap and cheerful Chinese food craving. Pair Bistro: Waited in line about a half an hour around 8:00 p.m. as they do not take reservations. We just ordered what the majority of other tables had ordered and we were in for a big letdown once we tasted the food. We didn't think it could be worse than the drinks and appies we had earlier at Vintropolis but it was pretty darn close. I think I'll stick to Cru and Parkside for this type of food. I may go back to Vintropolis for the Nota Bene which they sell for $52 a bottle! Back to baking cookies!
  21. My friend in Osaka shops at the Amagasaki location all the time. She and the neighbourhood kids love the American-sized muffins! Costco Amagasaki, Hyogo Tel. 06-6496-1600
  22. "Hoka hoka" and "atsu atsu" invoke a sense of piping-hot and fresh for me when it comes to describing foods. A sort of "right out of the pot" type of feeling I guess. My friend is a doctor of Internal medicine in Tokyo and he said the Japanese people eat way too much food that is at extremes of the temperature scale and that it is not too healthy. For example, a piping hot bowl of ramen and a glass of ice water along with it. Not onomatopoetic but I love the term used for describing something scrumptious. "hoppe ga ochiru hodo oishii". Sort of like "it's so good that my cheeks are falling". Does anyone know where this term originated?
  23. It was several years ago now but I remember going to the Hop & Vine Beer and Wine store in Burnaby. At least 99% of the customers were there for cases of cold beer but the other side of the room had a decent selection of wines. Not much mind you but I was able to pick up some Isole et Olena, Carpineto and Argiano that back then, not many other outlets carried. For private stores, the selection seems to invariably represent the preferences of the proprietor. Does anyone shop at the John B Pub store? I hear the selections are quite good.
  24. Ling, If you get a chance, go try the coffee at Umami. I know they said it was an organic local product but I forgot where from. It really goes well with the Poplar Grove Tiger Blue Creme Brulee! -m
  25. montrachet

    Shillawon

    Thanks for reviving the Shilla-Won thread from February Sun-ki. I would have missed it completely but now it's firmly on my "must try" list for sure. Teh jeongol and the juk (gruel) at stage two sounds amazing. I wonder if there will be Korean baseball teams there during Xmas? Cheers!
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