2roost
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Posts posted by 2roost
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Canadian megabrewer Sleeman.
No word on what changes will be made, but my bet is that they're on the way. Stock up on the classics while you can get them!
Very hard to think of Sleeman as a "megabrewer", Sleeman quality is very good and they have made little or no changes to the brewing philosophies of the companies they have acquired in the past, Okanagan Spring and Shaftebury, in my area.
Let's wait and see before burning the witches.
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Pilsner Urquell (500ml can) post work to cut the dust and then a contemplative Marston's Oyster Stout with charcuterie.
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Simpatico on 4th Avenue.
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SandBar has "the crush" which seats 20 comfortably, the room is just off the dance floor area and is great for parties - not so much for business or quiet family dinners.
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Our server had been trained way past her abilities
WTF does that mean ? How do you know what her "abilities" are and whether or not she was trained way past them.
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Adios Tacos del Mar in Kerrisdale - if you can't make money selling tacos within 100 yards of a highschool I don't know what this world is coming to.
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My bad. When did restaurants start needing middle management organisational charts?
When they started hiring publicists and grossing over $10 million a year.
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Price what the market will bear - and let the buyer (with the help of their server) find the value.
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Truth be told, if you work in the business many restaurants (especially those with good wine programs) are happy to let you bring in "a special bottle" - corkage will be $10-$20. Please do the right thing and:
1) buy a bottle off the wine list
2) tip appropriately
3) be discreet
4) be thankful
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In the same article it was mentioned that Starbuck's global sales for the last nine months were $4.7 BILLION - so I don't think they are to worried about Mom and Pop stores undercutting them by $1
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Lift has both a smoking and non - smoking Patio, I think Cactus Club offers the same option though Lift's patios are on different levels so there is no chance of "second hand", I also believe that the 2nd floor Patio at Bridges, for the dining room, is non smoking. Any other nominations?
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The quality, artisanal butters used at Raincity and West are other examples of defining taste; although they are relatively expensive for the restaurant there is no charge to the consumer.
Of course there is a charge to the consumer, not a direct $3.00 for butter charge, but surely someone as knowledgeable as Mr. Maw can't believe that the cost of the butter isn't factored into food cost and therefore menu prices at Raincity and West.
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While they say "no press is bad press' it is a little discouraging that Mr. Sifton's article manages to mention only one restaurant in Vancouver.
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Pork tenderloin marinated in soy sauce, garlic, ginger, brown sugar and lime juice - then wrapped in pancetta and grilled (indirect heat) over charcoal, finish over direct heat to crisp the pancetta, accompanied by green beans and red peppers grilled (direct heat) and saffron rice.
Drinking Radeberger Pils while prepping/grilling and Valdivieso Reserve Malbec with dinner.
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Worked Friday and Saturday nights so tonight is "grill night".
Pork tenderloin marinated in soy sauce, garlic, ginger, brown sugar and lime juice - then wrapped in pancetta and grilled (indirect heat) over charcoal, finish over direct heat to crisp the pancetta, accompanied by green beans and red peppers grilled (direct heat) and saffron rice.
Drinking Radeberger Pils while prepping/grilling and Valdevieso Malbec with dinner.
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While I am a "grain of salt" guy I must shake my head at 38 of the best 50 being from the USA.
Perhaps they just should have called the list the 50 best American brewers and left it at that.
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Rum
1) Havana Club 7 year old
2) Cruzan 12 year old
3) Ron Matusalem Gran Reserve
Scotch
1) Balvenie Double Wood
2) Glenmorangie 10 year old
3) Glenfiddich 15 year old Solera
Bourbon
1) Rip van winkle 12 year old Reserve
2) AJ Hirsch 16 year old
3) Old GrandDad 100
Vodka
1) Stolichnaya
2) Grey Goose
3) Ketel One
Gin
1) Citadelle
2) Bombay Sapphire
3) Tanqueray
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I love the Stelvin closure, it ensures freshness and eliminates almost any chance of oxidation.
We don't have the long term data on aging, and there is an ongoing argument on the value of oxygen in the aging process.
As to the "romance" of the cork - last month I opened a bottle of 1981 Chateau Margaux for a guest and it was corked, where's the "romance" in that ?
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A "keg" can of Heineken after gardening and then a McAuslan Pale Ale while prepping dinner.
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WTF is up with apples? Specifically, why are they allowed to be
sold year-round?
They are "allowed " to be sold because the Food Police in Vancouver are too busy doing other things. Apples have always been sold year round, the Co-op stores them in huge "cold sheds", they are not prime but are serviceable - if you don't like them exercise your option and don't buy them.
When did we give away our right to make choices? And who exactly should be in charge of when certain foods are "allowed to be sold" ?
Careful Big Gullet is watching.
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Depending on the event, but I am generally a "spitter".
If it is an open room, 50 winery, 200 wine free for all I will spit for the sake of palate fatigue and alcohol consumption - 1/2 ounce times 50 in 90 minutes equals impaired.
If it is a technical event, either for work, wine club, newsletter whatever I will always spit - I've been doing this over 25 years and am well able to judge finish by mouthfeel.
At a single winery or in a tasting with a single producer where we are tasting 6-10 wines I will usually swallow a bit of the more interesting wines just for personal satisfaction.
In informal tastings at home or post work - it's swallow all the way.
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The Kingston is fine for casual food, decent burgers, pizzas and good draught beer selection.
Also I understand Wilson's have reworked their "a la carte" menu concept and now offer substantially lower prices than when they first opened - they always had good beef so if the prices are lower they might be worth a try. Getting a seat was never an issue any time I have been there.
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"Priming" and "Seasoning" wine glasses are two of most ludicrous and pretentious things I've ever seen.
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what are the problems/risks with storing wine without temp control? i've got some very nice brunellos that have been sitting in my closet for a couple of years. must keep them from harm.
I think you should just invite your friends over and drink all your Brunello as soon as possible.
Japanese cookbook recommendations
in Japan: Cooking & Baking
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What would it be ?
I am looking for a "quintessential Japanese Cookbook" as a gift and would like to know your pick and why.