Vaughan

I've seen and held the new Kramers. As Octaveman says, you either like the look or you don't, but I'd encourage you to actually find one and look & feel it. The first pic I saw on Chad Ward's article made it look really shiny (flash?) but it wasn't as much in real life. Definitely not like one of his real damascus, a bit more like a Hattori KD with a larger and more regular pattern. I didn't cut with it but they have the same feel as Kramer's regular knives, which is second to none for me. And the bread knife is a real beauty, it also looks like it would be one dynamite utensil. I have a couple of other SG2 knives and they are a bit more labour intensive to keep sharp but once they're there are SHARP. My doctor even commented on it recently as he stitched me up, said the cut was "positively surgical" (admission of sloppy technique...or stupidity, do you have to look at the cat when you talk to her..java script:add_smilie(%22:blush:%22).). Vaughan

I have a 240mm (about 9.5 inches) Masahiro santoku, and I think they make even larger ones(270 and maybe even 300). And it's large and extra deep, which I like for certain applications. Very sharp, i believe Hitachi White steel, which could also be the downside for you if you want VG10 type stainless, it's not. Thought I got it at Japenese Chef Knives but can't find it there, maybe one of the other knife nuts can help out.

OK, makes sense...why didn't I think of that? Thanks.

Fuel's Polderside Chicken is described as "cooked sous vide in buttermilk." Does it make a difference? Maybe I don't properly understand sous vide, but I thought it was in a sealed plastic bag, so theoretically shouldn't matter whether it's buttermilk or 10W30. Is there some permeability? Is it marketing? Perhaps someone could educate me on why buttermilk makes a difference. Thx.

Agree with Carolyn, don't beat yourself up, get two. And if you have any money left over get some pots & pans, like All Clad, that you can throw into one of them and minimize scrubbing.

Hi Linda, Actually "spotty" would be a compliment, without getting too angstful, when we first reported the problem after about 3 tries they called and gave a phone message with a number to call, except that it was our own number. Two tries later and much discussion with our contractor, who installed it, they agreed to send us a replacement for faulty part, except that I had to be home to sign for it....."some time the week of April 21st." Oh sure, I'll take the week off and sit at home so I can sign for a part. Go for the white glove service if they say what it say they'll do, if only to save the potential pain and agony of something going wrong. And great great stove, it's actually worth it. Vaughan

We have a Bluestar 4 burners + griddle....(didn't go ovens, went with double Miele) it's much better than our previous 6 burner + griddle Viking. Service is horrible, go for "white glove" or whatever it's called if it's an improvement. We were referred to a service (annoying ignition problem) with a phone number, no one answered and no answering machine, then someone answered about the 3rd time we called, said he was a serviceman for ranges but never heard of Bluestar and hung up, and we're in Vancouver, not a small centre. But LOVE the stove, very even and high heat. Also go for the griddle unless you have a professional range hood...do smokey stuff on the BBQ. Also for what it's worth we got their wine fridge, it's not large but we have a wine cellar so it's for more immediate drinking, and it's great, two zones, works well and inexpensive...minor complaint is large bottomed bottles (eg Burgundies, Turleys) sometimes don't fit. Have fun!

Kim Saigon moved from the somewhat grungy market on Hastings and opened a restaurant on Main & Pender, Golden Garden Vietnamese Cuisine (on Main beside the CIBC bank). Still makes the best Vietnamese banh mi for takeout, still a great deal, now $3.15...love the meatball ones. Kim also owns the restaurant. And what happened to Amadeus pizza? That space is for sale or rent.

Just coming back from a week in San Francisco and expected to see that Pied a Terre is open. Andre are you up and running yet? Anyone know and/or been there, I have a friend coming in from TO on Monday and was going to take her there.

I"m in San Francisco with 40,000 of my closest friends for the Oracle conference, and just had an excellent bottle of 1997 Claude Carre Cuvee Passion Champagne. I'd like to take a few bottles home, but with flight restrictions I'd have to take it home in the (I assume unpressurized) cargo hold of the aiplane...any chance it'll explode? Thx, Vaughan

We went there today and the kid noise is significant, you just have to go with it (or not go), but it's kind of timely that I'm told the women who own it are ex-Lumiere...hmm, got out just in time?

Sounds great, last night had two Aussies, a 1991 Henschke Hill of Grace and 1989 Chateau Tahbilk Shiraz. Henschke still with up front fruit and spice, the Tahbilk like an old barolo, wonderfully aromatic nose and sweet fruit.

You're right, there are two sides to every story, including mine, which is based on first hand experience and second hand info from people I know and trust. He is a great chef and I wish him well, I'm sure he will land on his feet.

Little Nest is great for breaky and lunch. On Charles just east of Commercial. Fabulous rice pudding with different accents (candied quince is my fave). Lots of kids, so if you don't like kid noise, don't go.

And his ego.....