*Deborah*

I am astonished that they spelled "its" correctly! Are there un-fine levels of perfection? I think it's best to put the words in their native language first, so those who are familiar with that terminology can use it. Then it's helpful for people who don't know that terminology to put a pretty straight translation, e.g., "Chicken with Green Curry Sauce." After that, a brief description with other important ingredients (e.g., coconut milk). That's just my opinion...but I know I like it when I can spot an item whose non-English name I know on a menu.

I've only poached pears, and I used a 1.25:4 ratio plus 1.5 tablespoons of lemon juice, and boiled for...it said 20 minutes, but it also said "till tender" so I think they were in there for about 45, very firm Boscs. The next day I used the same liquid to do 3 Bartletts and they were done more quickly, being riper. That pear and lemon flavoured syrup would probably be awesome in cocktails...at the time, I couldn't think of anything I would want it for so I just tossed it.

FWIW, Neil, I think your bathroom is just fine...(don't know about the Men's of course ), and I'm a bit meh about the glass thingies. But new cushy chairs are welcome everywhere I park my ...self. I'm only very slowly working my way through your cocktail list, so I don't personally see the need for a big rush on that, either, although I'm sure Chris would liven up any drinks menu. I can't think of any restaurant I go to often that I would change much...but I'm not much of a decorator. Even the Beatty Street Bar & Grill, which is a bit hideous on the eyes, is a sports bar at heart, so the quality of the TVs (decent) and amount of Trevor Linden memorabilia (acceptable ) is more important than the colour of the walls.

I think that "game" is any animal that is hunted, such as deer, duck, pheasant, etc. "Wild" implies not farm-raised. I would think that most of the game we tend to eat in restaurants is just game, and not wild...although I knew an Italian Chef in Philadelphia who would serve the venison he personally caught. And I think a boar, once.

Why don't they make an ad with the sushi all over a cute naked (male) sushi chef? Somehow, I don't expect to see that any time soon. Personally, I have no interest in eating off a naked woman...call me narrow-minded. Actually, I'm not particularly interested in eating sushi off a naked man, either...now chocolate, that's different!

I considered a similar approach (sans Paris), but would probably have been even more vulgar and gotten in trouble! Well done!

Pop shots? is that where they throw a can of pop at you?

Yellowknife, Northwest Territories. Haines Junction, Yukon is home to the Raven Hotel, one of the 19 Where to Eat in Canada 3-star dining properties (among the likes of West, Lumiere, Susur, Toque, etc). Amazing meals in the land of the midnight sun. ← *smacks self on forehead* You know, reading the article, I said to myself, Ah, NWT (didn't know about Haines Junction though, thanks!), and I still wrote Yukon. It's the colour thing: Whitehorse, Yellowknife...I've only been to Whitehorse, I'm afraid. And I still get Hamilton and Homer mixed up, and I've lived two blocks away for like 4 years now. Sigh. Apologies to Yukon non-food-snobs!

Suggest you don't use anything with the letters "Ho" in the name of your fine dining Indian/Thai restaurant... Whatever it means in any other language (and means in English, as well), it also means "whore" now, for better or for worse.

I probably brought the whole "organic" label into this...I live in Canada, so our cows appear to be subjected to signficantly fewer hormones, treatments, etc., than the average American dairy cow. Nonetheless, I have found that some of our animal products are permitted things that A. I thought they weren't allowed, and B. that I would prefer not to ingest, so I use the term "organic" loosely. I agree with docsconz, who has defined his personal buying preferences several times in the course of this topic, that sustainable and less-medicated are more what I care to support, rather than some letter of the law "organic" label, which may or may not mean what you might think it does on the face of it. I also say, for the record, that I think Monsanto's lawsuit(s?) to stop dairies publicizing their milk as "not treated with hormones or artificial hormones" or whatever the exact phrase was utterly reprehensible. But I suppose I find more than a little about Monsanto utterly reprehensible. I do not scoff at science or "Science"...but I certainly have a right to eat what I choose. Peace.

Now that's a smooth way to say it! Reminds me of the place where they say "if we see you smoking we will assume you are on fire and douse you with water accordingly."

I miss Chilean sea bass. I substitute halibut now. I hope halibut doesn't become un-PC anytime soon. Sounds like a great dinner, Susan...a foie gras woman after my own heart

Urgh. Yet more proof that I am not the editor of The Globe and Mail's food columns or West Coast page or whatever it is. They should just call her column "SNAP" ETA that she obviously doesn't read the Gullet as much as I do: I learned that factlet about isinglass some time ago. Oh, and Ms. Gill: honey is not considered vegan by people in Vancouver. Not sure what Yukon food snobs think of it though.

A born eGulleter! Glad to see another good report of West.

Waiting, with (nearly) bated breath. I am drinking Jack Daniel's black label at Sun Peaks, running an errand for the parental units who provide me with so many many lovely dinners... Wrong mountain, I see. I am happy to report that the Wiener Schnitzel at Powderhounds is still quite good, and I had a pretty nice Sumac Ridge Meritage with it. But it's not Whistler, is it. I do look forward to all of your reports! Jamie, insightful commentary. I have been curious about the Cornucopia, but never managed to budget it in. I reckon my personal dollars are probably better spent at the Cru dinner on Sunday, and the HSG dinner next week. Fingers crossed that Andrew is somehow able to find a way to keep warm, and not catch cold with his seemingly insufficient wardrobe. Dude! it's cold out there! Oyster Guy, yes, please, eyes on the matter at hand. Or you'll cut yourself like Doug Psaltis, and then who KNOWS what might happen.

Oh, and similar to working to deadline is eating to deadline (before running out to a rock show at which one expects to consume large amounts of Jameson's), where my aforementioned Triscuits or Digestives work with the cheddar slices (individually wrapped Black Diamond, kept on hand for just such incidents as well as tasting good with a fried egg sandwich on toast): unwrap the slice, fold it into quarters, insert two quarters between two Triscuits or two Digestives, fool yourself that you're eating something remotely good for you. It's really fast, though, and you can finish chewing in the elevator on the way out. It's certainly better than drinking large quantities of Jameson's on an empty stomach.

Post of the Day.

Cheese! I conveniently forget about the fat and say, oh! protein! it's pretty filling, too. Triscuits. Peek Freans Digestive biscuits, which are somehow, in my mind, more healthy than other cookies. In the absence of anything else, chocolate chips or other chocolate. Occasionally will fry a couple of eggs while waiting for the espresso machine to heat. Anything that I can stuff a unit into my mouth and get on with it, chewing.

I don't think the wording on the sign is particulary nice (let alone smooth), but I think most people have been annoyed by badly-behaved children in places where badly-behaved children really shouldn't be (e.g., a restaurant or coffee shop that has people walking with hot liquids )...and the sort of parent who will ignore rather than discipline his or her child. I don't think anyone wants to condemn the "good" kids or ban kids altogether, do they? they just support appropriate behaviour. *shrug*

Wow, gorgeous, Klary! And on a weeknight...that I probably would not attempt. I applaud you.

Oooooh, I am so scared to go to Daiso...I have the feeling I could get entirely out of control there.

If you google fraisier, images, one of the pics is an illustration rather than a photograph, and it comes with all the ingredients listed (in French). It's a Japanese site, though, so all the instructions are in Japanese. It's interesting to see the different interpretations of the cake, in any case.

I'd probably scope around Michael's...or even begin with a dollar store, you never know what you'll find at a dollar store, and likely cheaper than a crafts store.

I think I have seen more bad restaurant sites with flash than good ones, so I say caution with the gimcrackery unless it's really expertly done. And by expert, I don't mean fancy, I just mean effective and something that works even for those poor souls stuck with dial-up on an old browser. Otherwise, make sure you have a non-flash option from the word GO. And don't put music...at the best it slows you down and at the worst it conflicts with the music you already have playing, or blasts out in the office where you are really not supposed to be surfing restaurants However, I think a web presence is important, and I don't think there's any shame in just having contact info, address, and hours. Menus and a few pictures are better, but I am among those who will likely not go somewhere that I can't easily look up online.

I want to be reincarnated as Lee's Auntie.