canucklehead

The fried chicken wings at Insadong certainly stay crisp even though they are completely doused in the sweet spicy sauce.

I've had it at Hanwoori (Kingsway & Imperial) and Insadong (Lougheed and North Rd) - both are very good Korean restaurants and both do a version of deep fried chicken wings with the sweet spicy sauce. I'm a little partial to the ones at Insadong, but Hanwoori, overall, has better food. But I agree with Hungry Dog - and try a them at the H-Mart downtown and see if you like them. Icy cold beer improves the experience exponentially. In Korea - there are places called "Hof's" that serve these kinds of food with cold cold beers. Apparently the name comes from "Hof Brau" As in German beer halls - but this is a theory only...

As noted above - in Chinese restaurants, the waitstaff are just trying to be efficient so that you can leave if you want to. If the restaurant is not too busy - lingering is not an issue. A good way to do this is to order in a staggered fashion as FC suggests. Especially if you are a bit of regular and appear reasonably knowledgable or adventerous. If a guest knows what they are doing and wants to dictate how they want their dining experience to unfold - a good Chinese restaurant will understand this and defer to the customer. In fact, there is a little bit of an expectation that the diner will take charge most of the time. I've always found that being a heavy tipper does not help one way or another. It sounds like you generally let common sense be your guide - so don't worry and enjoy yourself.

I had some finely chopped preserved vegetables with tofu at a local Shanghainese restaurant - Ma La Tou with Tofu. I love the subtly herbal flavor of the green. Has anyone else had this or used it at home?

You can find fresh sugar cane in Chinese markets - especially in the cooler months. My mom used make tea by boiling sugar cane in hot water. It was thought to be especially useful for counteracting all the "heating" foods that one usually eats in the Winter. I really liked this sugar cane tea. The sugar cane had a dark eggplant colored outer husk that was peeled away to reveal greenish white fibres. I don't think its that hard to find - check in with T&T and see what they say.

I don't think that pressure cookers are used very often in Chinese cooking. For some reason - I keep thinking that they are more common in Indian cooking - but I may be completely off base.

BTW - Charging for hot water is also done at Chinese restaurants, so doing it at DOV is not some sort of crazy precedent. At better dim sum restaurants - a per head Tea Charge is levied at the table, regardless of whether not you actually drink the tea. Many times - when I am dining with my Aunts - they mostly drink plain hot water - but we are still charged for the hot water. Its fair considering how much effort is expended to ensure that a table is never without hot tea and water.

I would stick to buying your Miso to Fujiya which probably has a better turnover. T&T is not great sometimes at monitoring products on their shelves. If you live on the north shore - I know Whole Foods carries are large selection. I would suspect many natural or whole food stores would carry a supply (Caper, Choices, et al).

Okay - can I just say that I think that my food curiousity is very high - but I am having problems getting my head around the idea of pickled sausages. Good luck to you - and let us know how they taste.

I've been to Ouzeri on 4th and have enjoyed it. Let me tell you though - it's no Stepho's! (I'll let you decide what that means...)

Sushicat - if you read this before you go - try the Black Sesame Cakes - 'Huachiao' Cakes - they are very good. Also they have Red Bean Spring Rolls - have not had them but they looked well done. Good luck and good eating.

I think the article focused on NEW restaurants - all of the establishments named were opened (and reviewed) during the year.

Congrats Rare and the rest of the top ten. THE BEST Rare 1355 Hornby St., 604-669-1256 THE REST Gastropod 1938 West Fourth, 604-730-5579 La Regalade Cote Mer 5775 Marine Dr., West Vancouver 604-921-9701 FigMint 500 West 12th Ave., 604-875-3312 Salt 45 Blood Alley, 604-633-1912 Ocean Club 100 Park Royal, South Mall West Vancouver, 604-926-2326 Kingyo 871 Denman St., 604-608-1677 Crave 3941 Main St., 604-872-3663 Sanafir 1026 Granville St., 604-678-1049 Beyond Century Plaza Hotel 1015 Burrard St., 604-684-3474 Here's the rest of the Article

DimSumFan: You are a good eater! The veal bones at Gingeri are actually kalbi bones - bad english translation (what a suprise eh?). BTW - where the hell Crystal Hunan? Is it IN the Crystal Mall - cause I cannot fucking find it for the life of me. The closest place was S&P Chinese Food - which looks like they serve Hunanese food. Is there somewhere else that actually called 'Cyrstal Hunan'?

Believe or not - Costco carries the same kind of truffles. The boxes look very much the same and I know they taste the same (having sampling both) - plus they are great value for money at Costco. Seriously - they are very good - they come in the same gold foil pouches (I suspect that they are the same product). Otherwise - Wholefoods carries a organic house version. Have not tasted them though - so I cannot comment on how good they are.

Just got a brochure from these guys: Organics at Home Looks like it may be good thing - anything that gets more fruits and veggies down my gullet. Prices seem okay too. Their non grocery selection seems a little more limited. Anyone have experience with these guys?

Bachus Lounge

Wow - Emmanuelle - what good eating!

If you are in Vancouver - you may want to see if British Butcher or Serengti Foods (South African) carry it. Both are in North Van. There is also a British food store in Park Royal (the magazine stand) or down on South Dunbar - right by 49th.

Max You may want to check out some of the restaurant supply places on E Hastings (Strathcona end - just west of Pink Pearl). I think a couple of them specialize in Chinese supplies. The other thing is to ask a bakery like Michelle's or Keefer.

Ahhh - I see. I think they dry age it themselves - and then charge the premium for it. Tricksy Hobbits!

Has Whole Food stopped stocking blue goose?

Whole Foods has Wilkin and Sons Christmas Pudding (includes an earthenware basin) for $30.00 Since I have never eaten one before - I have no idea they are good or not.

That's the soup! I like it alot - it should be really clear and clean tasting - sound like they have a good version. Where are the pic's that were promised? Don't deny your food geekness. Embrace it.

I've walked by Prima Taste on my way to H-Mart - it looks like a great space. Now that LB and Makanmakan have both given it their blessing - lookls a place worth stopping by. Menu sounds great! Did they have Pork Rib Sou (Pa Kua Cha - literally "rib tea") on the menu? It is a clear broth - sharp with a ton of white pepper. Very much a Singaporean classic - it would be perfect on some of our rainy days.