canucklehead
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Posts posted by canucklehead
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Coop
I think there is a place that you can get everything on your list in one place. Don't ask me how I know though.
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Just had gelato in West Van @ L'arte Di Gelato Di Gianni. I think it is the best gelato I've had in Vancouver. I find Mondo Gelato way too sweet and Casa does not have the right texture.
Where else for good ice cream?
the best reese's gelato around town has to be at dolce amore on commercial drive... there's been many times when we've driven there after a walk on the seawall for a gelato fix ... hey, the exercise and the gelato cancel each other out don't they??
Hey thanks for the heads up on dolce amore - I went when they first opened up and I think that they were still working things out. The gelato was super sweet and texture was very hard. And since you are using up my excercise quota as well - I will feel free drive myself over and re-sample their treats.
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I just got the new Georgia Straight and they have there reader's poll out on Vancouver Dining. I think some of the results are pretty hilarious and some I am okay on....
So - with an eye on avoiding the food snob in me, are some of my thoughts
HUH?!
Anton's is best Italian
Hon's is best Chinese
White Spot as number two best burger (as a fan of them - even I will admit they are bad burgers)
Cobbs is number two for best bread
Go Fish not on list of fish and chip places
Havana is best Latin American (the closest thing to Latin American on the menu is Jambalaya!)
Death by Chocolate for best desserts
and last but not least - Starbucks is the best coffee in town
Alright Reader Polls! I think there are some pretty obvious ballot stuffers - but I don't want to get into trouble.... (but I did'nt know that Caper's did so many things so well).
Glad to see on the list....
Le Crocodile as best french
Fratelli's as best bakery (not sure if it is the best - but I like them)
Guu and Hapa Izakaya in the Japanese category
Irish Heather for best pub food
La Grotta del Farmaggio
Rugby Beach Club Grille seems to have gotten alot of attention - new Earl's. I have never been - but the booze is cheap and food is plentiful - and sometimes... that's okay.
Anyways the list is a lot of fun.
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peppyre
I am glad the you like the food at Shanghai Yan Yun - I enjoy their food alot. Unfortunately I think that Shanghainese food does have a lot of MSG. When I lived there - it was much easier to buy MSG and the store than it was find salt.
For some reason - it always seemed like having a Coke seemed to help with the MSG thing.
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Just wanted to report in on another great Egullet recommendation.
Went to Au Petit Cafe the other day and it was excellent! Split a Bahn Mi with my brother and it was delicous. The bread was warm and crusty and not overfilled - but the filling was rich and satisfying.
Their pho was good but their beef stew in tomato sauce was other star of the meal. The beef was nicely braised and the stew had that real slow cooked quality to it. The broth was nicely de-fatted so the flavors were very clean. Came with a very nice side of jasmine rice that was cooked perfectly (it is these little things that really impress me). The rice was hot and fresh - but the grains were seperate and not mushed up like you see in many Asian restaurants. Maybe it was becuase we went at lunch time.
Warning about the beef stew - it comes with alot of tendon pieces that may be an acquired taste (they were nice and jello-y though). Maybe you can specify that you don't want so much tendon.
The place is alot cleaner and neater on the inside than the dirty awning would suggest.
Iam told that they run out of the Bahn Mi fairly quickly around lunch time. Now - I am trying to find the thread on Bahn Mi in Vancouver - so see if other people felt like there were better places that warrant further investigation.
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Keith
Thanks for the great report - yet another place for me to go on my quest for the best xiaolongbao. Your described eating technique is perfect. I like to pour a little vinegar into the dumpling after sucking out the soup. Ugghhh - why do I live on the North Shore where I cannot think of ONE decent chinese joint?!
I am glad that you enjoyed the turnip cakes. I had them when I was working in Shanghai and only recently have then been available here. The pastry is flaky and light and the filling is a perfect savory foil. Mmmmmm - they are available in at a number of places (including Shangha Yan Yun on Main St.) but yours sounded exemplary. They can be rich and I usually can't have more then one.
Not sure on how your search for Japanese food goes in Richmond - but there are still culinary compensations for living in the bog.
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These pots are really popular in Asia and with the Cantonese in particular as they are huge soup makers.
I've used it and it make very very clear stock. It does not even seem to generate the particulate in the first place. In fact - when my mother makes chinese soup in the pot - she makes the stock and then brings it to a hard boil to get it murky as she is really not used to super clear stock.
One thing though - there is absolutely NO evaporation - so no concentrating of flavors. You can try to compensate for this by using less water. Or you can have it "cook" longer in the pot. I think that you need to bring it back up to a boil every 8 hours and then return it to its sleeve for food safety issues.
I think they are great pots also - uses no engergy except to get to the boil and generates no additional heat in the kitchen. I have been thinking of using it for Chili or a braise - but I've also got a slow cooker that I like using alot.
God - reading the above - when did I turn into my mother? I'm guy for chrissakes!
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I think designchick88 has hit some very key points here. At the end of the day - I think that we get too caught up as to who is right or wrong. The issue is Randi did not feel like the crabcakes were as good as they were last time and the issue was in the ingredients.
Good for her for saying so - because she was ASKED. She obviously likes the restaurant and says she will revisit soon. Maybe she will order the crab cakes may be not. If they don't taste the way she remembers then she won't order it again. How many of us complain about a dish 'used to taste so much better' at a restaurant? Alot of us - and it is good that Randi cared enough to speak up to avoid the silent grumbling that most of us would have done instead.
The key thing her is Randi's intentions. They were good. She wasn't being unreasonable, she wasn't trying to be showy, she wasn't trying get food for free.
The Chef bringing out raw food to 'educate' her was simply not useful in addressing the issue. I would have sat there and said - 'so what!?'. How was it useful in any way in addressing her commentary?
Designchick is right - in my experience whenever a situation seems to get out of control - it is no longer about the issue at hand but the baggage and crap being dragged in to it.
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If you go to Ambleside Park tonight you can join in the Persian New Year festivities including bonfire jumping. I understand there will be lots of traditional food too. Click here for link
Barolo
Thanks for the heads up - my brother and I checked it out and it was alot of fun. People were jumping over little bonfires that had been built on ambleside park. Ate alot of shiskebabs - very good in a festive fair kind of way.
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Ling, Mooshmouse
Have you guys tried the Swedish Bakery on Arbutus? I can't seem to make there before it closes - but from travelling through Europe a little - I remember the cakes being really good in Scandanavia. The Danes really know how to bake.
I know that they stock a 'Princess Cake' which has marzipan rolled like fondant and then draped over the cake. I happen to really like marzipan - but it seems like alot of Vancouverites don't.
Just wanted to consult with the experts. Also - do you know where I can get a real black forest cake? Chocolate cake frosted with whipped cream and layered with sour cherries. I have a real weakness for them but I cannot find a decent one anymore.
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Dude
Very excited about this blog. Looking forward to showcasing some of the best of our local scene. For a week - you have the perfect excuse to super indulge.
May your sushi tray always land toro side up my son.
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I was reading Marcella Hazan latest cookbook (Marcella Says...) and I was struck by how long she insisted on the vegetables being cooked. The results of her pasta and meat recipes have always been excellent. But in her recipe for escarole soup, the escarole is braised with a little stock for 45min - before adding stock and completing the soup for another 30min. She parboils her aspargus as basic prep before using it a recipe for further cooking.
Being Cantonese and a cook of a certain age (say less then 45 - very abritrary I know) - I have always cooked my veggies while still trying to retain the snap of freshness. But even my friends say they are tired of undercooked veggies and now cook their green beans until there is no "squeek" - ie no bite to the tooth.
I wonder if this preference for more lightly cooked veggies a result of having better produce and therefore cooking to retain the inherent freshness of ingredient - or is this a generational preference. That being said - I hate undercooked peppers, eggplants (well - eggplant in general), cauliflower and mushrooms.
Mrs Peel - We are needed!
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Butter
Keith is right - parking is insane. And if you go to the public market - be prepared for a bit of culture shock. It is pretty grungy - but I don't think unsanitary. Feel free to season the food with hot sauce and vinegar if you feel it needs it. Acid will help cut some of the richness and lift the flavours.
As for your experience with Long's - I have not been so I cannot comment - but I am curious to check it out. I think that your issues of the food all being "white" is not uncommon. I have had friends who when they first had dim sum did not like it because it seemed very 'wet' to them because everything that was ordered was either steamed or boiled.
Part of the trick of ordering at Chinese restaurants knowing how to balance your order - that is why Chinese people like eating in larger groups - it increases the variety. Next time you order - try getting things that have different cooking methods (ie steamed, stir fried, braised, deep fried, etc..) to give the meal variety. For Shanghainese food - try the pan fried green onion cakes (ask for the thin kind). Kind of like a flat bread with green onions kneaded through it.
Xiaolongbao is a classic - but like I said, if you don't like steamed food - try the Wo Tip - or Chinese Gyoza - which are little more savory and crisp. You should dip these dumplings in the dark vinegar to help cut the richness.
Good luck with the Richmond Public Market.
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Just had gelato in West Van @ L'arte Di Gelato Di Gianni. I think it is the best gelato I've had in Vancouver. I find Mondo Gelato way too sweet and Casa does not have the right texture.
Secret confession here - I love Dairy Queen and I really miss the Strawbery Ice Cream Sodas... ahhh - the perfect summertime treat.
As a big Mondo fan along with your secret confession of Dairy Queen sodas which I also used to love (chocolate ones) you have forced me to make the drive to West Van. I like Mondo a lot, but the texture isn't quite right. Thanks for the tip. BTW, whereabout Park Royal area?
It is actually west of Park Royal on Marine Drive between 14th and 15th streets. Be forwarned - it is waaay less sweet then mondo - so you may find it a little bland. I like Mondo's but it is so sweet that I can never finish it.
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I wanted to revive this thread and say that I went and checked out the food court at the Richmond Public Market.
First off - it is frightening. Grungy, loud and crammed with people - it was just like being in China. I went to the Xian joint and had lamb skewers just like I remember from living in Shanghai. The meat is fatty and a little gristly and is grilled with a spicy-cumin rub. Delicous! Then we had the China version of pan fried dumplings (Wo Tip). They were cigar shaped and open ended and were really fresh and delicous. They made the dough and filling from scratch. You need to know that the dumplings should be dipped in a mix of chili oil and dark vinegar. The stuff is very very authentic - it was being back in China.
The second reason that I re-raised this thread is that it has occured to me that knowledge of good Chinese food (especially cantonese) is perhaps not as high as I thought it would be on this forum. I say this because Chinese food is not discussed alot and I sense that the non-Asian posters may be a litte timid about posting their views. Pashaw I say! I don't think that you have to be Asian to appreciate good chinese food (though it may help with reading the menu).
There has been a real decline in the number of high end cantonese restaurants in Vancouver - but there are some good places.
Curious to hear what you guys think are good Chinese places.
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Just had gelato in West Van @ L'arte Di Gelato Di Gianni. I think it is the best gelato I've had in Vancouver. I find Mondo Gelato way too sweet and Casa does not have the right texture.
The chocolate and nut flavors had a nice intensity and that soft almost drooping texture that I remember from Florence. The fruit flavors did not have the intensity that I remember from Italy. But it was nice to have a gelato that was not too rich or too sweet. But it was pricey - 8.50 for a two scoop waffle cone and a single scoop cone.
Not sure if you want to drive across town for it - but was very good. Check it out if you are nearby at Park Royal.
Where else for good ice cream?
Secret confession here - I love Dairy Queen and I really miss the Strawbery Ice Cream Sodas... ahhh - the perfect summertime treat.
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I agree with the commentary about the Scharffen Berger chocolate being very intense. I am a big bittersweet chocolate guy and I find that with Scharfeen Berger - the best eating bar is the semisweet with is still chock full of - well chocolate. When the chocolate is too dark - I find that it does not 'bloom' when I eat it and it can taste a little hollow.
So I agree - don't stress about it too much - just have fun with it and don't be too precious about preserving its darkness (if you know what I mean). I think that a ganache or hot chocolate would be perfect things to try.
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What about the lower floor of the Alibi room? May be a little too out there - but just throwing a suggestion.
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From living in HK for a number of years, here are some of my personal favorites.
Farmhouse in Causeway Bay - NOT to be mistaken for the crappy chain of fast food with yellow signage. Farmhouse specializes in home style Cantonese food has always been consistenly excellent. Chicken wings stuffed with sticky rice and red braised spareribs are always excellent. Kind of the middle high end of dining - but the food is truly excellent.
Victoria City (Harbour) for Dim Sum located in the Sung Hung Kai center in Wanchai. May be difficult to get a table - but your hotel should be able to help you out. They have a flower crab steamed in chinese wine that is delicous!
Boys Scout Tower - there is an excellent Dim Sum place on the TST side with very good dim sum in the Boys Scout building just on the edge of Kowloon park. Very close to the Miramar Hotel. Prices are good and with relatively civilized surroundings.
Australian Dairy Company - located on Parkes (Jordan MTR stop) again very close to the Miramar. Believe it or not - this place has the most delicous scrambled eggs - light, moist and fluffy. I am completely convinced that the waiters are all gang guys and they work there as a way to collect their 'dues'.
If you want something a little more local - try Tung Bao (Eastern Treasure) located on the third floor of the Java Road food market. Ignore the vendors that try to seat you when enter the doors - and head to where the crowds are. Crispy skinned chicken and rice wrapped in lotus leaves are very very good. Gives you the street experience without health issues.
You may be wandering around Lang Kwai Fong which is where all the expat bars and night clubs are - look for the Honolulu bakery which has wicked baked egg custard tarts.
I would be very careful about getting too local. Temple street is very cool - but even I (chinese guy) would never eat in the street stalls. Hepatitis is a real issue in Asia. But you may be braver than I.
If you want to make it easy on yourself and get a fun cross section of HK - take the central escalator up the HK side and explore some of the side streets. Alot of expat type places but they are funky and fun. Or take one of may ferries to the outlying island from the central terminal. Alot of people still like going out to Lamma Island to eat seafood - you pick out your live seafood and they will cook to your specfications. Again - be careful of cleanliness - let common sense be your guide.
The subway system (MTR) is excellent and will make getting around very easy.
HK is a great city to visit - have a great time!
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snacky-cat
the only place on this thread that I think comes close to meeting your criteria would be Rubina Tandoori on Kingsway and Victoria. They are closing their doors at the end of the month - so this little gem will be gone also.
when I lived in California there was a vegetarian indian restaurant - Saravan Bhavan that I loved. it was a chain from India and I think that they have an outlet in Toronto. the food was so different from the 'normal' mughal style cooking usually found in Indian restaurants. I know what you mean about how freshness when you find in Indian food is such a revelation. the spice are more pungent but cleaner tasting and the food has a real liveliness rather than just a stewed taste. ughh - I am making plans to go to Rubina before the close their doors.
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When I bought the mussels at Lobsterman - they were labelled "BC Mussels". The also had PEI mussels - but I recall that the BC Mussels were cheaper and the guy helping me out said that they were better because they did not have to be shipped accross the country.
I just called the Lobsterman and they had Gallo's mussels for sale that are farmed off of Cortez island but they were of Mediterranean stock. This is the kind that I have been purchasing for years and the results have always been tasty.
Barolo - thanks for the great information. I guess true local BC Mussel stock is very hard to find. I wonder where Chambar sources their mussels from?
Great thread on local products.
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I am a little confused about the commetary on the lack of BC mussels. I thought that Lobsterman sold a whole bunch of BC mussels - or are those east coast varieties that are being grown in BC?
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Lilykate was reviewed in the Province today. Sentiments on price points in line with comments in this thread.
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Isn't menudo also the name of the mexican stew full of cow offal? It is classic fit to your concept of the the mexican food van. So will Menudo menudo be on the menu?
In fact if you google menudo - the stew comes up first. Here is handy recipe.
3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced
1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt
Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.
Buen provecho!!
Frisson in San Francisco---long review
in California: Dining
Posted · Edited by canucklehead (log)
I think that SF has generally good food taste - but it it definitely dominated by the Chez Pannisse school of thought which seems like it is at the opposite end of the spectrum vs the whole El Bulli thing.
Frankly though - some of the construvist cooking seems like it has moved into processed food. I mean powdered cuisine!? Why? A sprinkle of garlic powder, some dried basil, ground pine nuts and grated cheese and look - I've deconstructed pesto!
By its nature - there needs to be a strong intellectual grounding for the whole constructivist thing to work. I saw some of the things being served at Trio on Food Network - and frankly - it looked stupid. They were trying to find away to incorporate the sent of pine needles in their food - and why? Just because the Chefs thought it would be cool. There was no reference to seasonality (in the kanseki school of thought ) or any other thought process really. I respected the craftsmanship - but it came across as pretty food but kind of illiterate cooking (ala 'fusion').
So - should SF get down on itself because it rejects a BS school of cooking - no way. Just because people buy it does'nt mean it is a good thing.
Just wanted to add - this was not a dis on Scott Petersen - I had a friend who went to Frisson and really enjoyed it also. And she does not have a high BS tolerance. My rant was against the general school of El Bulli copycats .