montrachet

Thanks for your valuable advice Carema. I'll store it along with my Grand Cru Chablis stash and try not to think of them for awhile.

Would the same hold true for Ribera del Duero? I received the '87 Vega Sicilia recently and was told that it was a mediocre year in that region. I am wondering what it's aging potential will likely be? -m

Just got back from the Dunbar BCLCB and had about a half an hour of quiet solitude rummaging around the store on my own without any disturbance. I find some (not all) of the private stores in the West End assess the customer's degree of wine and spirit knowledge and move stock according to winery incentives or inventory control. I miss the days when SBonner was at the helm of a fine wine outlet. I would drive all the way to West Van for the great selection and service. Cheers!

I remember BC Gelati brewing wonderful regular coffee using a siphon system several years ago. Yes it could be as far back as 3 years ago Peppyre. Sorry to hear that the original proprietor has left.

You mean like the Ch. Motomaster Grand Pneus Cuvee? I agree that we need an online ordering system not just for current stock but for futures as well. -m

Also a side note to this thread that eGullet director Steven Shaw (a.k.a. Fat Guy) was a winner in the 2004 Tastemaker Awards in the November Food & Wine issue. He was one of 35 award winners and all are under the age of 35 !!!

Thank you Irwin for the information. I will look forward to having more pork dishes while I am in Hawaii. When in Japan, I prefer having the Kurobuta (AKA Berkshire pork, right skchai?) rather than the well-marbled and ultra tender beef that they are known for. I like tastier cuts that release flavor during the "chew". I am intrigued by your mention of "Pippikalua" and will try that as well if I can find some.

skchai, Thanks so much for the link to wine bars in Honolulu. I never knew about the 'Ilima awards either so now I have a lot of places to go when I am there.

Glad to hear that you found the right venue. I completely forgot about Earl's and their excellently priced wine list. Now which burger would go nice with that St. Emilion I wonder?

Wow torakris, Thanks for the Yomiuri link. Although I've never had pork liver sashimi, I usually order beef sashimi at yakiniku places whenever I travel through Japan. Just last year in November, I had the opportunity of having chicken liver sashimi in Fukushima-ku, Osaka. They were serving all parts from an organically grown free-range bird but I must say that I prefer cooked fowl for both texture and taste. Rare is fine as served in many Yakitori houses but raw may be an acquired taste.

Great article skchai! I was at the Gyukaku Kapiolani location this past summer with my Korean food loving friends. I suppose it's a place to take out-of-town guests but afterwards, they did tell me that they stick to the Korean run places for authentic food. Just as you mentioned, what you pay extra for at Gyukaku you get complimentary at any Korean place. I asked a butcher friend of mine who worked in Tokyo about the nakaochi and he said that it is also known as "geta kalbi". It is cut from short ribs into "fingers" and then those strips are halved lengthwise to a uniform thickness and sold as nakaochi kalbi pieces. I noticed the skirt steak at Gyukaku and was wondering the availablilty of hanger steak in Hawaii. This cut of meat is of great interest here in the Vancouver eGullet forum as of late due in part to Anthony Bourdain's recent visit to our city. His new cookbook "Les Halles" mentions the hanger or "onglet" in a few recipes. I look forward to visiting your Honolulu recommendations when I visit for 2 weeks at Christmas time. Also, if anyone could recommend any wine bars in Honolulu, I would very much appreciate it!

Keith, Did you like Marcello's though? Do you prefer it over Lombardo's if you were in the same area craving some wood-fired oven pie?

If it's greasy, crunchy, salty fried chicken that you crave, Lee's wasn't too bad the last time I had it. The only location I tried was in PoCo though on Prairie if I remember correctly.

Reading Keith's thread, I was wondering the same thing. I live a block from Topanga Cafe and it was always quite crowded over the years but not lately. I think I went about 5 years ago and got the feeling that it was run by university students as a side business. I get my share when I go to Texas but I also long for a nice Mexican meal here in town. Also, when I'm wandering the desert, I'll befriend the nearest Agave plant for sure...

It may be a bit far but why not pick up a nice pie at Nat's on Broadway, pick up a decent bottle at Broadway International Wines a half a block west and then enjoy them both at home. With the annual road checks starting up soon, it may be the best way to go. Make sure to ask them to top your pie with their special marinated spicy shrooms along with your other choices. Perhaps a Ruffino Riserva Ducale?

The place is called Trees Organic Coffee and their coffees are quite good. I think there was a sign outside the other day that said, "Best Cheesecake" or something. Haven't tried it yet though.

I've had superb dinners at Yasuda's and I find that it's far and above what Tojo's is able to offer. Perhaps we give the nod to our destination dining venues rather than what is available in our own backyard. When in L.A., I recommend Kiriko in Santa Monica.

So butter, Did you try the Kobe beef that you bought? From what you wrote above, it appears that you prefer the hanger steak. From a cost-perfomance point of view, I think having a beer, some wine with my hanger steak and then getting a massage is the way to go. Why let the cow have all the enjoyment

HSG on Friday night. I wrote about my experience elsewhere but in short, the chef recommended beef quadruple play was superb. Montri's Thai on Wednesday night. Hospitality and cuisine on par with one of my other fav ethnic places in town, Vij's. Waited for the heat in our mouths to subside and then had nice after-dinner wines at Umami. Parkside on Monday night. First time and definitely not my last time! I will definitely go there to try the after-dinner drinks. Thanks for the tip Coop!

I remember when I lived in Osaka, people referred to Oden as Kanto-daki. I was wondering if this dish did actually originate in the Kanto area. Has anyone else heard of Oden being called this? I liked almost all the ingredients as long as there was the hot mustard to go along with it. - m

Thank you 2roost. I will definitely wait for the "settled in" Chambar" before going. But will they be slammed right through Christmas with the Opening Soon episode I wonder...

butter, most Japanese people go to the one coop mentions. Nikuya Meats Limited, 2828 E Hastings 107, Vancouver, BC V5K5C5 (604) 216-2983

In the current Wine Enthusiast Best Buy issue, they recommend Boodles and Broker's for martinis and Seagram's Extra Dry Gin for G&T. All are $20 US or under according to the magazine. I remember trying Boodles years ago but have not tried the other two.

You should try the Butaman in Osaka. There are many places that make them but the most accessible one is a chain of stores called "Horai 555" and can be found in many locations including inside ShinOsaka Station. Years ago I thought they were the best but nowadays the competition is very strong to put out good product. I prefer savoury over sweet so no Anman for me.

Hmm...should I have the port before the gin or afterwards. Decisions, decisions...oh well, go with the flow I suppose... Whatever the casem I think I'd like to try it neat. Cheers Daddy-A!