hopkin

Pie By Night 1147 Granville www.piebynight.com 666 is fantastic

At Chambar for a glass of wine last night and bumped into the dov menu. Started with a juicy delicious venison carpaccio, and the most amazing trout I have ever tasted. As I have always enjoyed at Chambar, dishes are complex and aromatic, well seasoned and beautifully presented... the place is dangerously exciting, a sexy room, sultry food and professional service.

I never thought I'd agree so clearly with Mia Stainsby.

Pie By Night 1147 Granville Street 604 622 7781 New york style. We like the '666' (hot capicolo) , easy cheese, extra sauce. Fantastic!

Isn't Aquafina just purifed (by filtering and reverse osmosis etc) tap water? Wouldn't it be even "softer" than our local tap water since almost all the dissolved solids are removed from it? ← Aquafina is purified tap water by reverse osmosis and is de-mineralized - it is less than 10 ppm. About as soft as it gets, and not great for cooking, baking or brewing coffee. Water in the GVRD is also very soft, generally less than 30 ppm. PPM is mineral content in Parts Per Million. Currently Canadian Springs spring water (Chilliwack source) is about 210ppm, very hard. If boiled alone it will calcify pots and kettles with a thin white film, and leave a build up of mineral salts in your water cooler. Tastes quite nice and I'm sure makes a great pizza crust.

Absolutely. As water makes up for 1/3 of your recipe, the quality of that ingredient is key to the results. GVRD tap water is extremely soft, not really ideal for bread or coffee.

Barista's in west coast US generally will earn $50-80 in tips per shift, or about $10 per hour. Barista's in west coast Canada generally will earn $5-10 in tips per shift, or about $1 per hour. Whats the matter with Canadians? It is extremely hard to keep good people in this service industry based on the wage we are able to pay. No wonder its so hard to find a good cup of coffee and good service to go with it.

Because its farm land! Barnston Island Herb Corp is located there. Isn't there enough empty space in Surrey to develop big-box-industrial rather than this precious farmland? further info on the application: http://www.alc.gov.bc.ca/application_statu.../35256_main.htm stories: http://www.surreyleader.com/portals-code/l...id=635712&more= http://www.vancourier.com/issues05/083205/dining.html http://www.thenownewspaper.com/issues04/02.../023104nn1.html http://www.bcndpcaucus.ca/in_the_house/ral...barnston_island

the first rule of hunger hut, is you don't talk about hunger hut.

it appears to turning into a Sushi restaurant.

Is there such a place or thing as Pho with NO MSG? I had Pho today and yes quite a good soup but I swear it chewed a layer off my tongue and its just not a pleasant feeling. nope.

this just in: Dear Friends, We Are Expanding Les amis du FROMAGE, western Canada's favourite cheese store will soon be opening a second retail store at #518 - Park Royal South in West Vancouver. You will find all of your favourite cheeses, olive oils, crackers, foie gras, truffles, frozen meals and other specialty food items at our new location on the North Shore. Owners Alice and Allison Spurrell say "You can expect us to stock our usual great selection of cheeses with the same quality service and exceptional pricing. We look forward to serving our customers on the North Shore". Opening May 2006

I was surprised to learn there are over 700 outlets from several companies with this same "easy meal" concept. Super Suppers has over 100 locations. There's even an association: http://www.easymealprep.com/main/direct01.php

Surly and not getting any thinner either. Sounds like your coffee horizon could use a little widening? Bring your service staff along, we'll make a party of it.

missing: Best Coffee / Cafe

from the Clover press release: Why the excitement over Clover? The development of the specialty coffee industry has taken an interesting course over the last twenty years. Though the traditional coffee beverage of the North American consumer has been filter coffee—affectionately known as “drip” after its most common brewing method—the principal focus of quality-minded roasters and cafés has been on espresso. Many technical improvements have been seen in espresso machines and much labor given to espresso blends over this time, leaving filter coffee to languish, ageing in air pots or burning on the office coffee maker. Yet roasters have always understood the glory of individual, single-origin coffees. Much like wine, coffees exhibit the complexities of place, season, and process, bringing forth characteristics of each growing region, each coffee varietal. Until now, roasters have been hamstrung by the state of filter brewing technology, either making large batches that stale, or delivering individual servings in a painstaking, messy and time consuming process. The machine employs the innovative Vacuum-Press™ technology, which borrows from the two traditional methods considered best for brewing filter coffee: the “French press” and the vacuum brewer. Both of these technologies were developed well over 100 years ago, and take five minutes minimum to deliver their brew. Now mechanized with Clover 1, the brew time is shortened to about a minute, while the quality remains. Other developments that help achieve this enormous leap include computer-controlled water temperature regulation and volumetric sensors for correct water dosage. The most important aspect of all of these technological advances is that they are completely customizable. As Elysian Coffee’s Alistair Durie articulates, “Clover takes full control of the brewing variables, yet still allows complete and precise control to the barista. Its ‘open-kitchen’ architecture reveals the beauty of preparing coffee with results that can be depended on in each and every cup.” ... The first two of four Clover brewers manufactured have been installed in Vancouver at Caffe Artigiano (Hornby St location) and The Elysian Room, 1778 West 5th @ Burrard St. We offer 3 to 5 coffee's to choose from, which if you visit with 2-4 people can be split so you can taste the contrast between each origin.

I think her point was that if you are looking for a very thick spanish hot chocolate, that is a different thing than just "hot chocolate". The specific difference here is the absence of corn starch. happy hunting.

I really welcome you guys to come and see me personally so I can make you a hot chocolate. If you don't like it, I am all ears for you to school me on what its lacking. I'm sorry if you have been here and if your drink wasn't made with complete care, that is a mistake that I hope you'll allow us to make right and we can go from there.

much of the overwhelming positive is gained only by the fact you are in Italy. the experience of cuisine is greatly enhanced by environment amongst many things.

you guys and your gallons... 1 pound for 2 gallons converts to about 60g per litre, meeting the SCAA standard of 50-60 grams per Litre. I suggest 60-65g.

12 noon - 10:30pm

for years we used a variety of brands of prepared chocolate syrups, which I found all to taste artificial, more like a candybar than the dark chocolate flavour I expected. many of them are corn syrup based, contain stabalisers, thickeners and artificial flavours. we now make our own chocolate sauce every week using pure cocoa powder, sugar and water. its much less sweet with more of a dark chocolate taste, and i think better for you. i'd love to know how it stands up to the rest.

if the restaurant is prepared with plenty of candlelight, it can be quite an entertaining interuption. staff need to be briefed on exactly what to do in that situation so as everyone doesn't walk out. see it as an opportunity... i know there's been nights at the bar where I truly hoped the lights would go out.

new location open: 3144 West Broadway (across the street from young brothers produce)

odd symmetry is used in plating, as 3,5,7 pieces is far more appealing to the eye than even numbers.