*Deborah*

Impossible to eat crab legs with anything resembling efficacy if you don't have a fingerbowl or hot towel. Are they that unusual, or do I just eat messy food in nice places fairly often?

Clearly the union of the Greater and Lesser Talents with a good soup bun was a consummation devoutly to be wished. *groans*

There was no art or effort in that, just dumb (beginner's) luck, and good instruction from Chef Tony Minichiello (I'm taking a class). I wonder if I'll be able to duplicate it!

We wish you were there, too, Lee.

It wasn't bad! I think it will be even better tomorrow though!

I made broth tonight: And then chicken soup for supper: ETA: I'm going to be pretty darn tired of celery by the time I'm any good at slicing.

My first chicken soup from total scratch!

How about just buttered/olive oiled egg noodles to go with/under the stew, and then you have your fresh veggie salad? It's getting nice and crisp in the evenings, stew sounds good.

jsolomon, I am familiar with REMFs, but would appreciate clarification of POGE. Please PM me if it's not suitable for public display! Cheers!

Go, Brooks! you're the best.

DOH! Okay, now everyone knows who's going to FAIL this course. A. ← As if!!

I have to go get a head of celery to practice! I have the slicing motion down, I think, but the left hand is a bit tricky for me. Daddy-A, I have to say, I didn't braise anything last night: we poached our salmon on Station 8! It was lots of fun, and I think I could make a good attempt at chicken soup! which I never have before. I'm really looking forward to the rest of the course.

Suggest you try eating it with a glass of the Bellevue Kriek. Edited for smiley insertion

Probably, Jamie B, my concept of sangria just differs dramatically from yours. I have always understood it as a refreshing way to use cheap, rough wine. I would not adulterate really good wine with juice or fruit or whatnot. But, to me, there's something about having the bite of a hot-weather vin de pays sort of wine mixed up with some seltzer, some juice, some brandy, and for me likely just sliced juicy oranges, rather than any exotic fruit, on ice, on a hot day. It seems that Lolita's is presenting something more artful. I have not studied the history of sangria, so maybe my view of it is completely wrong, and maybe I should be excited to try a more refined presentation. *shrug* Yo no se.

I'm a kind of mix...I am not known for my knife skills (rectifying that though!) so if I'm making something fairly impromptu and/or casual, I will ask for help with the chopping, especially if my guest is good at it. When it's a "dinner party," though, I prefer to have almost everything prepared and/or prepped ahead of time, and the kitchen as close to clean as possible by the time dinner is ready, so that the á la minute work is minimal, and guests have nothing to do but relax and eat and drink. Afterwards, I don't mind if a guest clears the table, but that's about it. Unless it's a close friend who feels like scrubbing my pots or something. Again, depending on the formality of the occasion. I tend to clean up in the morning after a late night, so I don't drop all my dishes or anything. They're not going anywhere. I'd rather just turn my back on the open kitchen and ignore it for the time being. I have to add that I hate other people loading my dishwasher!! what a weird thing to get cranky about, but there it is. Creature of habit.

They tasted very buttery to me... Don't ever feed me yours, Lorna, if they're better than THAT, then I would be in mortal danger.

I totally agree. Especially the chef who makes the "ebi mayo" oh my lord I could eat 100 of those things. Speaking of Ebi Mayo, Shiro Bay makes a pretty mean one too but i have to admit that Gyoza King reigns supreme. Gyoza King also makes a mean Chicken Karaage (boneless). mmm. ← WHAAAAT?!! Gyoza King has ebi mayo that's BETTER than the ones from Shiru-Bay? This I gotta try. I love, LOVE, LOVE the ebi mayo from Shiru-Bay!! Hmm...I don't know too many Vancouver chefs. I find Sada (Octopus Garden) entertaining. Neil gave me free GBP before, so I guess I gotta like him. I really enjoy Chef Hawksworth's food. I like how Chef Jeff talked to us about the food after our dinner at Aurora. I think chefs who interact with their patrons really complete the dining experience. ← I know!!! we have to form an Ebi Mayo Posse!!!! Oh, yes I shouldn't have forgotten Chef Jeff, who has only made me two fabulous meals so far, but more to come, I'm sure.

I had homemade (by the Kolachy Shop, not by me) Chorizo and Black Bean soup, and leftover homemade (by me) cornbread. So half-made, half-bought. Better than usual!

Thanks, KT. I have a laptop, and I'm wireless, but my cheesy hotel doesn't have any service. I understand the the RMOW itself is wired, but it seems to be a fairly pricey pay service, and I'd prefer not to spend something like $30 on internet for two days. Usually I do without for this annual weekend, but the hockey pool is far too important to leave to the auto-pick! and if I'm going to spend money, I'd prefer it be to feed my espresso addiction.

Does anyone know of free wifi spots in Whistler? I have to do a fantasy hockey draft next weekend, and I will be away from my G4 and ADSL. I can do dial-up from my hotel if necessary....but I think it could be ugly. TIA.

Arleti, These are the ingredients for RLB's cake, the 8 inch x 2 inch size, butter your pan and line with parchment paper. If you're using a springform pan, wrap it in heavy-duty foil. 1 lb chocolate 1/2 lb unsweetened butter 6 eggs. 1 TBSP liqueur per lb of chocolate, if desired. Oven at 425 F for 5 minutes, loosely covered with foil for 10 additional minutes, in a water bath. (note: Dede Wilson's version of the cake (same ingredients) bakes at 375 F for 10 minutes in a 6 x 3 pan...and that is how I have made it.)

Wendy, This should get you to the page for the jackets.

My parents get the pastries from the Richmond location. The cocktail buns always look very pale...I prefer a dark crust like the ones from Keefer. The Portuguese tart from Michele's looks really good...I'm liking the browned edges. ← Knowing you, Lorna, I suggest you get yourself minimum 6 of those tarts, or 12 if you're hungry. SOOOOooooo good!

My favourites are predictable to anyone who reads this forum: Andrey Durbach/Parkside. Consistently marvellous food. I think I would eat there often even if it were in the middle of Yaletown and full of...Yaletowners. If you know what I mean. Frank Pabst/Blue Water Café and Pastis. I mention Pastis as that's where I first met his duck. I never tried anything BUT duck there, as the duck was just too good to miss. The duck at Bistro Pastis is still good, but Chef is now working his magic at Blue Water. I guess I mostly go for the classical style. I do enjoy lots of other restaurants in Vancouver; in particular the Hapa Izakaya/Shiro Bay fusion type places...but if I try to imagine giving up deep-fried Ebi with sweet chili mayo or giving up Andrey Durbach's duck...there's no contest. I also have to give a deep curtsey to Neil Wyles, for perfecting the GBP, which eclipses all of the sticky toffee pretenders; and for providing such a warm and friendly room to have a good steak, a superior Caesar, a Lamb and Yam, and who (I sometimes forget) is also a really good all-around chef. I had some of the best risotto ever from his kitchen. You're so self-deprecating, Neil, and then you pull another rabbit out of a hat. Or, you know, half a Dungeness crab I'm just glad to have such a profusion of choices.