Feedbag

I don't regret conveying an honest experience. And when I go back, which I will, and have a positive experience, which I'm sure I will, I'll be honest about that too. Things are rarely perfect at even the finest of restaurants, and I understand that. Just telling it like it is/was... (and rice is included at Taste of India). True about the heat level. When I was in India I was told cooks rarely turn up the temp, that it's really a western preference. Wonder if anyone else can confirm this?

I was sooooo looking forward to this place being great, since it would be nice not to have to trek into Vancouver for Indian every time I get a craving. Went last night and it was, well, OK. I'm always aware of little picky things that could easily be overcome to make an experience perfect. Like why the host seated us in the middle of the room when there were much more comfortable tables against the wall. I hate being on display, hate my back exposed. (I'm weird, I know.) Anyhoo, started with the samosas (really surprised the choices were vegetable and BEEF - no sacred cows here, apparently). Another picky: when two people are sharing, why bring three samosas? I notice this with a lot of tapas that are obviously being shared. When there are two people, the dish invariably contains three or five items. Would it bankrupt them to throw a fourth or sixth in there? As it turned out, I wouldn't have eaten a second. The samosas looked and tasted like they came out of a grocery store's freezer. A Taste of India's samosas are still the best in the land - love that orangy oniony thing they come with. Never seen that anywhere else. Onto the butter chicken. Quite different from any other I've ever had. Bright red in color, smoky in taste. Enjoyed it. The aloo gobi was OK. Ordered both hot and they took our word for it - glad there was a fire hydrant out front. Unlike most other Indian restaurants I've been to, you have to order rice separately, and they charge you for it here. Minor quibble: the waitress, who was very friendly, dropped off our food then disappeared into some vortex. Never came back to ask how everything was, never asked if we'd like another beer (yes, we really would have liked another beer). When the busguy cleared the plates, he asked if we'd like to see a dessert menu. I said no because I knew what I wanted: gulub jaman, and figured I'd just ask the waitress for that if and when she reappeared. Which she did, only to drop off the cheque after saying, "Heard you didn't want to see the dessert menu, so assumed you'd want the cheque." Well, um, no. Major quibble: the garlic naan tasted in parts like dishwater and the table water had an alarming chemical taste to it. We were outta there in under 45 minutes. Not exactly relaxing. Oh, well. I'll give it another try, though. I'll take other posters' word on their high appreciation of the tandoori. But A Taste of India reigns supreme for me once again (even prefer it over the over-rated Vij's, and yes, I know he's a great guy and does wonders for the world; I'm just not into fussy food). And one last thing: music in bars and restaurants always confound me. Is it so hard to match tunes to clientele? I've been in restaurants where the majority of the people are either 60-plus or middle-aged marrieds and 50 cent is blaring from the sound system. What's up with that? Final note: four tables were occupied by Indians, a veeerrrry good sign, since I agree with someone else's observation that Indians don't generally dine out - they have better food in their own kitchens. (I have Indian friends who verify this.)

Re Burnaby, Cristos Greek place on Hastings east of Willingdon is good. Great paidakia and extra garlicky homous. Also on Hastings (OK, all of these are on Hastings), the three Italian places: La Villeta (great veal), L'Artista (fabo risotto), and Baci, although haven't been there since they remodelled. Then there's Bombay Behl, which was OK. I'll post my impressions in that thread...

Wow, thanks guys. Still a bit confused, though. It's used in savoury AND sweet dishes? What's it taste like, then? What does it add? Those pork rolls sound great, thanks for the link. Are there any other quick recipe ideas using it that anyone can think of? I've got a bottle, just don't know what to do with it. For the person who sprinkles it on chicken before baking, what does that do to the chicken? What flavour does it add? Thanks so much for the feedback!!

Probably a stupid question, but just wondered what Chinese Five Spice Powder is used in? Specific dishes, or everything? Thanks!

Exactly. Same scenario here. Unbudgeable conformists are bad for neighbouring restaurants, but good for those of us who know better, or are willing to branch out. We can slide right in for a good meal, while the herds stand and shiver outside. Nuts, I tell ya.

Come on, Oyster Guy, open up. How do you REALLY feel?

One of my all-time fave haunts on a rainy night. Chorizo, patatas brava, meatballs, gambas, mmmm. Accompanied by a giant pitcher of the best sangria in the city, of course (they'll give you the recipe if you ask). Good St. Honore cake, too, but only if it's been baked that day. Had a few stale ones....

That's likely the one; I was on-set when they were shooting last fall. They shot about a third of it on location in Yaletown, mostly walk and talks. The creator told me the restaurant exteriors were shot on the corner of Hamilton and Drake. My mind is blank, do you know what building that would be? That wouldn't be the Brew pub you're talking about, would it? They then matched that exterior and the interior to the set they created on a soundstage on Boundary in Burnaby. Really elaborate set with a real working kitchen, bigger than most actual restaurant kitchens. Your Bluewater comment reminded me of the time I was dining al fresco at the restaurant before it was the Blue Water (can't remember the name) while watching a shoot in progress. The area was subbing for NYC. This has actually inspired me to start a new thread: famous faces in restaurants. I think I'll start it. Bet you have some stories, no?

1) Legendary Noodle on Main. I always get the same thing, lamb in noodle soup. Most excellent. It's a little hole in the wall, but the guy makes his own noodles practically to order. Can't get fresher. Sushicat, have you tried this place? Wonder how it compares to Long's, which I've never been to. 2) La Villeta Italian joint on Hastings in Burnaby. Cozy place with nice atmosphere, nothing fancy, nothing trendy (like that godawful Anton's across the street where the silly people line up for unremarkable pasta). Let 'em shiver in the cold and leave me to my secret gem (I always get the veal in brandy cream sauce, yum). 3) La Fonda in Baja Caifornia, between Rosarito and Ensenada. Spectacular setting. Table next to the sea, dining while waves crashed just feet away. The days of the five dollar lobster are gone, but you can get a heaping plate for just over 20. Incredibly romantic place. Wish I was there now...

Actually, Andrew, there is a TV show about to debut on CTV about working in a restaurant. It's called Godiva's and is based on the co-creator's experience working at Isadora's on Granville Island in the eighties. It's set in a hip, happenin' restaurant in Yaletown (Neil?). Check it out, March 16. Looks great.

Hmmm. Great responses! I never would have considered using nuts in my pasta (rice, yeah, but pasta?). I'll try it. Love the vodka entry. I've seen that on restaurant menus but never tried it. My other fave is good-quality hot Italian sausages (out of their casings) sauteed with garlic (always garlic), onions, mushrooms, red pepper, celery, can of diced tomatoes, splash of white wine and, if I need more calories (ha!), splash of heavy cream. Oh, and some fresh basil and nutmeg. And chili flakes. Ladle onto penne or rotini. Excruciatingly good. I also love to sautee some scallops and prawns in olive oil, bit of lemon juice, mushrooms, onions, garlic (of course), maybe a splash of chicken stock, chili flakes, basil, parsley, and toss with spaghetti, penne or whatever. Top with parm or asiago. I guess my quickest, tastiest pasta always has to have those four ingredients: onion, garlic, mushrooms, basil and I'm happy. Chopped tomatoes optional. Great ideas! Keep 'em coming!

I use raw egg when I make it myself and have never killed anyone. But you're right, I've heard warnings that the elderly and super-sensitive should not consume raw eggs, but anyone else should be fine. Apparently the way they manufacture eggs these days, their bacteria content is way low? I'm fine with the not making it in front of you thing. I just would like a good one, and suggestions on this thread reassured me they're still out there somewhere. Thanks everyone!

OMG! Hope nobody holds me to that "lay money down" comment. Thanks for the redirect to the other thread. I'd forgotten about the jello! I remember as a kid sneaking in with a buddy and stealing coins from the fountain near the front door. That fountain! I thought it was all so exotic! And the Rickshaw! Good lord! You know how rumours can stick with you? There was one going around at the time that they served cat meat and I never went back. I also got suckered into shunning Labatt's Blue because of talk of what the employees did into the vats when management made things difficult during raise negotiations... I was reading another thread that mentioned Delilah's, so I guess it's still in biz? Just remembered the name of the Swiss place - William Tell.

Man, these are sure stirring up some memories for me... One of my first formal dates was at The Savoury in Deep Cove. I was so impressed. Great food and setting. I also remember Cloud 9 for a really special occasion, and the Swiss place whose name is on the tip of my tongue. It's still in business, but I remember dining at its original location, four of us, appies, mains, desserts and wine - $100. We talked for ages about what an expensive meal that was. I'm young, really I am, but that sounds so long and so cheap ago... Those Burnaby-ites among us might remember, in addition to Sharkeys, Sambo's on Kingsway. Originally called Little Black Sambo's (I kid you not), it was changed to just Sambo's, for sensitivity reasons. Like that did it. Then closed altogether. I think it's a White Spot now. Well, the one farther east; the one closer to McKay was just swallowed up by Metrotown. Others in the area: the Kingsway Steak and Spaghetti House where I first dined by myself with a friend. We felt so grown up. And for a family treat, the Dragon Inn on Kingsway and Willingdon. I'd lay money down no one remembers that! For the downtowners, what about Delilah's? Where did he/she end up?

I know some purists would say the best would be fresh pasta tossed with nothing more than olive oil, garlic and parsley. I like fast, simple and tasty, but a wee bit more than that. Mine, which I suppose is close to an Amatriciana (sp?), is tossed with sauteed onions, mushrooms, garlic and back bacon and, just before serving, folded with fresh chopped tomatoes and asiago. Oh, and some chili flakes. Fast, simple, delish. What's your ol' reliable?

Was just at the Main and (16th?) location today for my usual Wednesday bagel by the dozen sale and didn't see these bialys of which you speak. Their soups are quite good, though, and so are the lemon cake, carrot cake and cinnamon buns (they make 'em heart-shaped at Valentine's). Also whole-heartedly agree on the chocolate babkas!

Wow, step away for a day and look what happens! Such activity for the humble yet legendary Caesar. First off, thanks everyone for the warm welcome. Second, thanks Moosh for redirecting me to this thread. Third, such small world stuff: I stayed at the El Cid in Mazatlan, too, but that was 100 years ago when the room retailed for a whopping $17 a night. Wonder what it is now. Fourth, thanks to all recommendations for either tableside Caesars or, at least, a good one. I knew they were invented in Mexico but still don't understand how, where and why mayo crept into the ingredient list. Yech. Fifth, Deborah, that is the culinary rule of law, no? If a garlicky Caesar is to be consumed, all those anticipating the kind of activity alluded to by Jamie must partake. Finally, Spinner, I came late to the table (yes, intended) and am thusly not aware of your fine establishment at which you "don't trust anyone but yourself to make" such a salad. Sticking your neck out with that one; would love to test you on it someday, but where oh where? Off to make a Caesar!

Wow. That is a hoot. So...... did you? And was it?

REALLY glad to hear this place is good. Another Indian restaurant opened and closed in this neighbourhood last year. (I tried it, so I'm not surprised.) Look forward to trying this one. I also mean it when I say "hot", so glad they take your word for it. Glad I don't have to go downtown for good Indian food anymore. (My fave, A Taste of India on Robson, was not mentioned in the other thread, so not sure if my buds are the same as everyone else's.) Off topic, wonder why my first and only (new topic) post has disappeared. Did I do something wrong?

Hi everyone, Long-time lurker, first-time poster. Love the board; I've learned so much. In return, hope I can help with experiences I've had. One thing that has always mystified me is the lamentable disappearance of the classic Caesar salad. Remember it used to be made in a big wooden bowl at your table, where you could give input on garlic (lots) and anchovies (not so much)? I don't mind that the tradition has died, but what it's been replaced with: goopy, gloppy, mayo-laden soggy lettuce. Does anyone in this city know how to make a decent Caesar anymore? I'd love to know, since it's a real gamble ordering one these days. Thanks for your "feed" back.