canucklehead
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Posts posted by canucklehead
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I've been hearing about this a little - the most intersting event seems to be a chocolate competition open to professionals and amateurs. I don't think I will be going (deepest, darkest POCO) - but the event seems well organized and sponsored.
Just curious to see if anyone is going and to fill us in on the going ons. Here is their webpage.
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^Thank-you! That's so kind of you. I'll have to do a bake-off between all these types of cocoa and do a blind taste test too.
I see...no wonder I've been seeing "Barry Callebaut" instead of "Bernard Callebaut"!
I always thought that Benard Callebaut (from the orignal family) was based out of Calgary and is a separate entity from Barry Callebaut (now part of Philip Morris I think).
Ack - such confusion. Well - whatever tastes good.
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Okay I give - I can never figure these cryptic little puzzles out. It is the ESL in me. Beyond the not so subtle digs that Ms. Gill throws at other critics - not sure what I should be reading into.
I don't think that there is anything wrong with reviewing a place like Diva. A decade ago - it was a big deal place - so it is always nice to see if standards are being kept. There are lots of older places that don't get much (or any) discussion sometimes. Bishop's, Villa Del Lupo, or any of the Umberto places for example.
So - the guantlet has been thrown down - and it has made me curious (morbid?) to check out Diva.
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Just wanted to say I had a delicious capuccino today at the Elysian room. I've been off of coffee for a little while and it was really nice to recalibrate my palatte with some good stuff.
Was also given a sample of a featured Kenyan coffee - and what a treat. Light - but real plummy and strong black currant notes - terrific frangrance. You could see a sheen of oils on the surface of the coffee. Very cool. Not sure of the exact name of the bean/roaster.
The real treat was trying to drive back to the office afterwards while the caffeine jitters made me feel like one of those junkies caught on video in a bait car.
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Inspired by Canucklehead, I am putting myself out there with possibly the most pathetic entry in this thread...
Wow - I don't know what I did to inspire the 'pathetic'. My mommy would be proud though.
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I am sorry to hear about Bis Mereno. I'll be honest and say that I have been concerned for a while. The night I went (for a special horse based tasting menu) - it was pretty quiet.
The food was very good - but I will have to agree with KT and say that given the prices they charged - they were in competition with all of the serious rooms in the city. The portion sizes were fine - but for less money I could have dined at West, which is setting the bar right now for fine food.
One thing was undeniable - you could really see how much passion and heart Moreno put into the operation. I hope that he finds a new venue for his food. I am sure it is heartbreaking to put yourself out there but still, somehow, not connecting with the diners in the city.
Hmmm - I think that I may be projecting my personal life here. I am going to have a little lie down now.
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For some reason - I have a real problem with raw shrimp or lobster. It has an almost sickly sweetness and a plasticky texture that makes be retch. I am okay with just about anything else though (innards and blood products aside).
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Would someone please decode the Maw/Salmon subtext for those of us too thick to get it. Thanks.
Mooshmouse pointed out to me that it was Sam Salmon's sister who got the mention - Salmon Ellla.
Aren't we all clever.
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Did you happen to make it to Trout Lake this weekend? Chris was collecting email addresses from his customers. Apparently he bakes once a month and will email those on his list so we can purchase some.
Thanks for the heads up - I gave my email address to Chris at Nat Bailey when I was there. I was also asked for a naked picture of myself - apparently for security reasons.
What one has to go through for good bread in this city.
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Great article charting the changes that Jamie has seen through the past decade. I think it was wholly appropriate that Jamie wrote the article because it about the local food scene - not about Jamie himself. A article by Alexandra or Andrew on Jamie would have been odd - I think it is a little early for a career round up. Those always read like an obituary to me.
Interesting quote:
Some chefs think the worst offenders, the true foodie geeks, are the culinary equivalent of train spotters. Chefs call them “napkin sniffers.” Sometimes we need to remind ourselves that if you’re talking too much about the food, you’re eating with the wrong people.Not sure who this is referring to.... but I think it is part of the double edged sword of having a passionate dining community that is continuing to develop and learn ALONG with local chefs. Like it or not - if restaurants want knowledgable diners who are willing to spend - then criticism and analysis is part of the process.
You are stuck with people like us.
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So - we had our little Chinese Hot Pot Thanksgiving.
Our general set up includes to pots of soup on some sort of heating source. One pot was for red meat - the other for fish and veggies. Each setting has a bowl for dipping sauces, a basket to cook your food, and another bowl for eating.
You get a variety of fish, mushrooms, tofu, meats, vegetables, etc... that you cook in the simmering broth.
Boil boil blip blip.... One of sauce bases we use is to chop small Thai chillis and macerate them in soy and a little toasted sesame oil. Spicy good.
These meals are actually very easy to put together. Asian stores like TNT and Hannam (great for Korean thin cut meat) - pretty well have everything ready for your to take home - clean a little and then put out for people to cook for themselves.
I hope that everyone had a great thanksgiving - not matter what you ate.
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A HK Radio Station has english recipes
I've tried a couple of the recipes and they generally work. The beef brisket was nice and clean tasting - but really salty. Will adjust next time. I love the fact that it is home cooking - like the ketchup shrimp. Such a guilty pleasure of mine!
Still - it is fun to find stuff in english for CBC's like me.
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You know - I think that the Croatian Cultural Center had a booth and Tast of the City. It was comfort food and I remember that the cabbage rolls were really good.
Don't know if cabbage rolls are ideal concert food though.
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Here is a picture of Chris' Grape Bread
It is more like a bread gallette than a loaf - full of tangy grapes and scented with rosemary. I have been enjoying it for breakfast. Good!
I was kindly given a sample of his little rustica breads - full of sweet raisins and touched with the right amout of whole fennel seeds and orange peel. Real autumnal flavors.
The market loaf continues to be a huge favorite. You can taste what slow fermentation can bring out in the loaf. Complex, sweet, chewy mmmmm. My only regret is that I did not try his breads until so late in the market season. Looking forward to Chris' christmas offerings.
Trout lake market is going to be nuts this weekend.
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In the lounge here at the Hotel Vancouver, the best prime rib sandwich is served at lunch for only $14.95. Slow roasted for 18 hours....hand carved. On from 12-2pm. Comes with caesar salad.
Which lounge? Lobby Lounge?
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We're at the Aquarium this year. Anybody know who does their catering? Should I bring my fishing pole instead?
A.
I went there for a VIFF shindig a few years a go. It is a pretty cool venue - lots of nooks and crannies to sneak off to and.... um..... celebrate.
Don't know who does the catering - but they have a prep area ready in the back to encourage party rentals. I was hoping for a dolphin shaped tuna spread - no such luck.
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Generally I can take them or leave them - but I've got a weak spot for crullers from Lee's on GI (actually - I won't even say no to the ones from Save-On, that is how bad my addiction is). That deep fried choux pastry goodness. So light - you can pretend that they are not bad for you.
Okay - you have to pretend really really hard.
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[so do you guys use the traditional charcoal hotpot that sits in the middle of the table? My Malaysian Auntie used to do that for special occasions. I love the smell of the burning charcoal.
Is there a restaurant in Vancouver that does this, or is it more of a home cookin' kind of thing here?
Zuke
When I was a kid - we used to have a brass charcoal mongolian hot pot. The first time we set it up - we did inside the house (cause it was too cold outside). Not sure if this was such a smart move - I am sure that I still have some carbon monoxide damage issues.
One of my favorite food memories was having an outdoor lamb hot pot in Beijing (I think that it was during Thanksgiving). My friends and I had just returned from the Great Wall - and it was snowing. We sat outside on a low rooftop. There was a charcoal hot pot and the broth was boiling and steaming - it was like a little steam engine. We sat there under the cover of night with snow drifting down - dipping thinly sliced lamb into hot broth and then selection of sauces. It was like something out of a movie.
My Vancouver Thanksgivings tend to be like the ones Ling describes - a mixture of West and East. My mother's side of the family is huge - so there was always a huge spread. Turkey and Roast Beef, mashed potatoes, vegetables, fried rice and noodles. I've read about people stuffing their birds with sticky rice and chinese sausage - that sounds soo good it makes my head swim...
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After hemming and hawing - my brother is going to provide an clear alternative to Turkey and the fixings - a Chinese Hot Pot! His friends love it and it is a nice change from the usual. When the weather gets cool - Hot Pots are so warming.
I am not sure if I will be home.
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He is talking about finding a venue, but until then Chris sells special treats at the winter Farmer's market in Heritage Hall near Christmas.
I hope that he does - the market loaves is one of the nicest loaves of bread I have had in a long time. The bread continues to develop and taste excellent the second day. It has a slightly 'wet' tacky texture of a ciabatta with great chew and flavor. I've been reading how Poilane thinks his bread is best on the third day after baking. In the past I have always felt that bread is best the same day it is made - but now I can see a little - how can bread continue to develop and change as it sits. This loaf will be completely eaten today.
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Went out to Trout Lake and it was the most abundant I have seen it yet - lots and lots of stuff. Is it true that next week will be last one? Does'nt make sense given the late growing season we have... just when things seem to betting into swing with apples, plums, beets, pears...
BTW went to Rise Breads at 10am - and they were sold out of the grape bread already. The were $10(!) a loaf and were not out on display - so you had to know to ask for it... and it STILL sold out! I am sure a few people on this forum got their grubby paws some loaves. I got my eye on you guys....
BTW - I am enjoying one of his 'market loaves' right now. Dense chewy french loaf - alot of flavor and good crust. Does Rise sell anything off market season?
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Did you make it out to Trout Lake today... beautiful and tasty crab apples. The looked like big ranier cherries.
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Unless you can be sure of the quality of the ingredients - it can turn into a bit of a dog's dinner.
Really - the quality of the stock and soup have to be top notch. I've only had it once in HK - and it was delicous - but the restaurant took their cooking very seriously. $25/head really is'nt all that steep.
However - I generally avoid shark's fin these days - I find it such a cruel thing to eat. And all it adds is texture - not flavor. Swallow's nest - however I do like.
I lived in the Bay Area for a number of years, and I could not really find a great chinese restaurant (compared to living in HK and Vancouver). For $25/head - it would be a fun thing to try out. After such a big deal dish - one should order simply for the rest of the dinner anyways. The total cost of the meal then would not be too excessive.
Please post your impressions.
Diva Review
in Western Canada: Dining
Posted
I agree - I think that the consumer focused POV is a good one. I know that many have criticized her single dining experience review. But that is how most of us eat. I won't go back to a place that I have had a bad experience - even if others have had a good meals. There are too many places and too few dining dollars to do otherwise.
But - I also agree that the tone of the review may not have been so hot. If you read the review - there really is'nt very much being said - just alot of snarky complaining. I think that for me - it was'nt a useful review and not really great copy - just came off kind of dumb.
Well said dude.