Andrew Morrison

I'm with Arne in that I know crap all about the stuff. Therefore (and unlike Arne), I fear it. Before I go gallavanting around the net like a google-sapien does anyone have any clickety links that might direct me (and others) to where I might find some basics? Thanks. I might have to eat humble pie and serve it one day. But again...I wonder. How far away from astronaut food is this? Excuse my ignorance as I'm not being facetious, but is this just getting rid of things like texture to get at the heart of flavour? I mention this because I love to chew, gnaw and slurp. Is it for garnishing? Starch replacements? I just sling the stuff so don't make fun of me.

I forgot to mention this. Sean went for the jugular, while Feenie played nice. The two responses to criticisms were polar opposites. I take your point but your analogy would be less life and death and more accurate if it were, say...a forum of people who love Jaguar automobiles. Not a single one would know the first thing about the innards of the machines, and I'm sure fewer still would actually own a Jag, but all would remark upon the different makes with enthusiasm, zeal, and the same kind of affection that the eGulls share for good food, service, wine, and atmosphere. "Ooh, the leather on the e-type from '56 to '66 was real Wiltshire tan" "The new XKR is really fast, the design is awesome. Hate the headlamps and the backseat is too stuffy. Also really hard to park and the alarm sounds like a Polish bansee on mood drugs." And so on. Not too much different from this one. Occasionally a Jaguar employee will chime in, thank everyone for their input, remark on upcoming et ceteras and so on and so forth. For real, some of the folks around here dine out a hell of a lot, certainly more than I do. Even more cook like pros. I value their opinions, as I do yours and other professionals.

Paul, I agree and disagree. At the time I thought it was great that he spoke up (and I still do). He may have gone a bit far, using a 12 gauge when a water pistol would have done the trick. But I nevertheless believe that when you put product out there in the public domain, start a thread on it yourself, invite people to comment, you then stand somewhat naked. You'd have to be a bit odd to believe that no one is going to comment, both positively and negatively. Sure, show a little respect when you lambast, but otherwise...fire away. God, I hope not! This is where I disagree. The more the merrier. A food lovers authority is an intangible thing not measurable in tenure or in the number of chef screeds or somm certificates they might possess. Their taste buds and dining experiences over lifetimes are their authority. My mom has never worked a day in the restaurant business (a deli, perhaps), but she never hesitates to mention when food is cold, uninspired, over done, et cetera. Hell, she paid for it. Their detachment and what you allude to as "inexperience" affords them the kind of credibility that can sometimes shine brighter than those who work in the industry itself, what with the jaded, seen-it-all, plated-it-all, served-it-all, drank-it-all mentality of your average vet. Anyway, I too thought that Sean's post was brilliant. But I also thought that those he lunged at were responding honestly (if loosely) at his invitation to hear what eGulls thought of their DOV experience. READ. CHEW. DISCUSS.

I've heard rumblings about it internationally, you know, flavoured paper capturing the essence and shite, but I honestly think (hope!) they'd get laughed out of town if they tried it here. I'd just loathe to serve the stuff. Time to move to Pender and start my grow op.

Dang, that's a five minute major.

I bloody well hope not! We need him on the line tonight and tomorrow!

Thanks for the insults and insights.

Couldn't agree with you more, Mooshmouse. The Fish House keeps getting better and better. BTW, the manager will be joining us for dinner on Monday.

The last of my to do's: Rangoli Living Room Relish William Tell Parkside Chartwell Go Fish Tojo's Sun Sui Wah Lilykate Wild Saffron Sobo Arbutus Grill Fire and Water Sonora Room The Rex Pear Tree

Still hunting for notes on Wild Saffron....any Victorians wanna chime in? Specifically, how's the food and service?

I'm glad to hear someone is being employed by the city for this...professional grief-givers rock.

I'm going for dinner there on Monday night and was wondering where to go for drinks afterwards in the neighbourhood?

Again, just a lowly waitron unit. I care not for food costs and the like. In the end though, the restaurant business is a much different beast than that of the luxury car trade. I'm not a stranger to people who want sweet deals, and nor am I a pliable puddle of tip-seeking goop. This level of service and yesmanship is to be expected. I'm not responsible for how it got that way but that's the way it goes. If a bistro or a cruise ship wants to charge for the plating and service of customer carry-on, corkage, et cetera - then that's the way it goes. People raise eyebrows because it's a departure from the sweet-talking, boot-licking norm, and that's fine too. And if someone tried bringing in a few chicken fingers from Red Robin, the humour of it would eclipse any and all of my disappointment.

Yup. Getting burned when you're a waiter is akin to getting shat on by a big gaseous gull while strolling the promenade on a beautiful day. "Damn", you might exclaim while reaching for a hankerchief, "What are the chances?" But you never stop noticing what a beautiful day it is. And grandmas birthday Sauternes? No problem. Let me fetch some glasses. You see, it's service. It doesn't matter if it's fair or cool or unusual. I'm a hapless whore with exacting standards for whoredom.

Lawyers can argue that an elephant can hang off a cliff with it's tail wrapped around a dandelion so I wouldn't want to go there. If anything the poor restaurant in this hypothetical should merrily sue the people who brought the poisoned cake in for damages to their reputation. The cake thing is in a quandary bubble all alone where it should stay. It is not in the same ethcal netherworld as corkage. Special occasions are welcome, especially the big ones. If a group of Cougars celebrating one of their own who bags their first under-twenty in twenty years (happy to deliver that cake) wants to bring in a non-fat decaf espresso tofu cake flavoured with (Lulu) lemons cut to resemble their former breasts, awesome. Or if the big promotion from soul-sucking wretch to partner comes one rainy night and the local patisserie is closed, sure - bring in that Hummer-shaped Black Forest number (Tonight, I'm getting the Bishop of Vancouver in with an angel food and communion wafer ice cream cake shaped like a chimney. In the end and regardless of convention, all restaurants should be flattered they've been chosen as the venue for their guests most memorable days, and besides...as long as the tip is good, the world is your oyster. So let them eat cake! We even have candles waiting for you celebrators. We may take a loss in dessert sales for the night but you've etched in your lobes an evening that involves us in some minute way, and that's the frame of a bigger picture many, especially those who slog it out on the floor, are quick to forget. Who knows, the cakers might even get some Moscato or Taylor Tawny to wash down the Skor icing and smartie garnishes if you're lucky. And remember, always leave a slice for the us.

wrong thread - sorry. Back to Chambar or the dustbin.

Whaaaa? Bah. Silliness. Shadow schmadow. We're seeing more and more Onts moving west (including me) than ever before, and so is the National Post. Yeah and if they mess with the Triple-O I'm gonna freak.

Even though it cuts into my average check and therefore my bottom line, the sense of occasion and the happiness it usually brings makes up for it. And I'm not fuc*ing singing...

I, like a cruel father and husband, subjected my family to a White Spot dinner last night. I wolfed down a BC Burger, fries, onion rings, caesar salad, gravy (i dip everything I eat here in gravy), and a chocolate shake. I then stole my sons ice cream. None of it ever sits well but I keep going back because, yes...my grandma and grandpa used to take me, my mom used to take me, it herald's homecoming (BC Ferries), and I honestly like the food. If BC has a haggis, it's the White Spot, and if in turn it must have a Robbie Burns, let it be Feenie's dancing weeny - the moment I'd start giving a plop of triple O dung is if the food at Lumiere or Feenies suffered - which I soothe - is doubtful. But thanks for the imagery.

I haven't been to Camille's in Victoria in a long time but I'm sure they're still plugging away, serving up some of the best plates in town. Herald Street is unrecognizable, staff and ownership-wise...change the name! Saltaire in West Vancouver was dead as doornails the last time I was in (it used to be crazy busy). Also in West Van, The Beach Side Cafe under new chef Ray Fung has been relatively unsung since Gianni Picci left, even though Chef Fung has revitalized the menu from top to bottom. Fiction Five on Lonsdale at East 2nd is a great spot too, but I never hear anything about it. Also, the sometimes extraordinary Ordinary Cafe still sits beneath the radar, as does the Living Room Bistro (just up from Topanga) which I hear is doing wonderful things these days and has a dedicated neighbourhood following. Delilah's off Denman always appears to be slow. Others: Aqua Riva. One Restaurant Lounge. Fish House. Sequoia. Cardero's (since Lift opened). For restaurants, where do you put the spark plugs?

The last time I was there I had the elk loin. Delicious. Have a great time and please report back.

Of the three, I'd lean towards Morton's but they're all excellent if you're looking for something traditional. Sometimes straight-forward is the way to go when following the dictates of your belly. It's a holy trinity: Filet. Mash. Veg. Add a Napa Cab to the mix and you're sated. I get the impulse and act on it at least 3 times a week. Sometimes Asian fusion, whet plates, Mussels, Salmon, and even a hearty rack of Lamb can seem a little dainty when it's dressed up with colourful "jizz" and topped by herbaceous balancing acts of foofoo and talent. Just gimme a fuc*ing steak, dude. Mix it up with some blue cheese but nothing too crazy. It's a ritual. They did it at Stonehenge and Tikal, why not off Robson? Every carnivore must pay this special tax from time to time to keep the incisors sharp and quell the savage within (disclosure: not much of a savage myself. I have a broken rubic's cube and a Clash record within). But for something completely different, infinitely more interesting, and on a road soon to be trampled (is there a citywide stampede of onglet this year?), a trip to the Hamilton Street Grill for a Hanger Steak is a must. I've only ever had one, but much of the beef since (about 3 cows) has paled. The flavour.... Moo.

The hills are alive with the sounds of eGullet.

Deborah, Keith, you hold him down while I cut off a lock or two... Heckle me then. Someone bring a digital.

Adesso and neighbour Tangerine both do excellent brunches.