lauraf

I myself am no expert with dim sum other than knowing what I like and/or am adventurous enough to try, but my step-grandmother is Chinese and I've taken her recently for dim sum at Sun Sui Wah. She seemed rather dismissive of its quality, and insisted our next dim sum be at Pink Pearl, which was also great, to my inexperienced palate. She rated it moons and stars above Sun Sui Wah, while I didn't see a huge difference. Where do you rate Pink Pearl?

Well, I might be willing to forego getting coffee right away for a benny with that recommendation! Will make a note to head there next weekend and report back.

Anyone try their eggs benny? I'm a hollandaise fanatic . . . it's all about the hollandaise, and the proper poaching of the eggs IMO.

I think egulleters should band together to identify this 'William' character and have him blackballed from every restaurant in the Lower Mainland

Thanks Zuke - I do have a copy of Joy of Cooking - shouldn't that be mandatory when registering for the egullet decoder ring I totally understand the concept of - nicely put - merior. Wondering more about their physical characteristics, i.e. why some are plump and small vs long and clinging to the shell. But probably a question better posed to the egullet community at large and marine biologists across the world . . . okay Daddy-A, I know, I'm expelled from this forum. . .

Not that this is a particularly informative contribution, but I am partial to the Kusshi variety - they taste and feel just like their name sounds! "Kooshy . . ." soft, meaty and juicy . . . Maybe this isn't a suitable question for a local thread (Daddy-A, I am feeling your disciplining post advancing ), but could OG explain the biology behind why different oyster varieties look/taste/feel different?

Disclosure - I work with this account - I've only eaten there once, which is not so much a non-endorsement of the quality as opposed to my tastes in dining. The salad bar is large and quite extensive in terms of selection. I understand that depending on the night the meat quality varies, as they slow roast it all and then pass around large chunks of it, slicing pieces off at each table for each patron. On a slow night, the meat might be sitting for a while . . . On a Friday Dine Out night, tho', should be pretty brisk. The entertainment is said to be fairly, um, carnivalesque - not that that's a bad thing, on certain nights, I guess! Would love to hear your feedback - please post.

Laura, we've signed up for the follow-up Advanced Course, having already taken our prerequisite installment of the Serious Foodie in September. Fear not: I'm sure that you'll have a few fellow eGulleters slicing and dicing with you come May. ← Gotcha. Painkillers affecting brain function . . . .

Yay! So happy to see others from here will be at the May induction. I suppose it really shouldn't matter but it's always nice to feel like there might be some familiar faces . . . well, monikers/on-line personalities . . . To the current crew, please keep us posted!

Sorry guys - I was looking forward to playing with all of you. Whoever the lucky duck is that got my place better come over and cook me dinner . . . This totally sucks. But have fun - looking forward to hearing about your adventures. C'mon, team! Join the May 9th class!

Distastrous news: my doctor said I'm not healing fast enough and have to be 'more proactive' about resting. So NO COOKING CLASS. I am totally devastated. By the Academy was great - they've moved me into the May 9th class, and some lucky person on their sizeable waiting list will take my place. Anyone else signed up for May to play with me?

Isn't that what goes into a Flaming Moe? A couple of those wil have Laura all ready to cook. I bought my knives yesterday from the Cook Shop in City Square. I you haven't purchased them yet, these folks were some of the most helpful and professional people I've ever dealt with. They made a lifelong customer of me yesterday...highly recommended if you're like me and procrastinated on picking up a chef's knife. ← I'm on a combo of nerve blockers and ibuprofen that keeps the pain mostly at bay . . . I've got T#'s if it gets really bad, but they seem to do about the same as a stiff martini Lee, how much is a good chef's knife and paring knife? I don't know about the quality of mine . . .

Thanks Joie - sounds like I'll be fine!

Thanks guys. I can use a knife, but the problem is the pain is on the left side of my neck and shoulder and I'm lefthanded! Repetitive motions do aggravate it, so two hours straight of chopping would probably be challenging. But I think I'd be okay even if I can't do 100% of everything. Dang, I'm gonna the last one chosen for teams . . . painful memories of grade six . . . and seven . . . and eight . . .

Saveur too - they have a regular prix fixe meal - can't remember the cost . . $38?

So excited for the class, but I've recently been diagnosed with two herniated disks. I'm fairly functional (tho' heavily medicated) but have limited movement and can't lift anything heavier than a text book. Is this going to drastically affect my ability to participate?

I LOVE the roti canai - the chewy, sweet bread served with curry sauce as an appetizer. Also love the green beans, and curries. I find the overall food quality much better than Tropika (on Robson), and just generally less greasy feeling than Tropika. The crab is also supposed to be quite good at Banana Leaf, but I haven't had a chance to try it yet. ←

I'll second the shortribs and mac 'n cheese - I'm a serious mac 'n cheese afficionado and while this isn't my homemade cheesier-than-even-Jamie's-cheesier-than-Mariah-Carey-potatoes mac 'n cheese it still gets my thumbs up.

We're consideringn Bacchus for Christmas dinner, but it's $120/person, without booze , gratuity and taxes. Is that par for the course at a hotel on Christmas day?

Yep, 2nd annual Wine Awards issue coming out in January. We're also hosting an event, Fork & Glass, that you can buy tickets to. Sorry, offthread . . .

Stay several feet away. ← that's it, i'm wearing my armour! ← Armour is so heavy. Don't you have a magical anti-missile defense shield or something? It's sooo light and comfortable.

Stay several feet away.

Looking forward to meeting everyone too. Who's bringing the camera? I'll be too busy rockin' on with my killer knife skills.

Rock on. We'll be the party class, for sure.

You guys are making me hungry. When's the next get-together? I know nut'n about real Chinese food - the most adventurous I've been is the obligatory shark fin soup at a banquet dinner - so could use the guidance and education. Help me - I am sooo white. I know a lot about mayonnaise.