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Everything posted by 3WholeCardamoms

  1. i used to make mr. barber his skim-milk capp. in the correct specified cup everyweek for a year in Cowichan. he was a crusty bugger, but he was kinda limpin around at that point, so maybe he was in pain. he was a fixture and default food icon in the cowichan valley and it gave him alot of space and play when it came to food/menu consultation and events. i remember my humble-to-death friend coming home one night after running a cooking workshop for bill jones, pissed cuz ol granpa james held court on japanese cuisine for like an hour before making way for the guy who actually knows the cuisine to do the work. he was human. he wasn't a teddy bear. and he was the first person i can recall from childhood tv who was visibly, contagiously excited by food.
  2. #2 seems to give legitimacy to # 1 on this site, and all around, too frequently. i wonder why.
  3. 1. we already did 2. i was with you through the paragraph, i was cheering you on there sean. then i get to the ending and you shit the bed, for real. 3. no wink 4. keith, the 'less congestion' if we rip up barnston argument is pretty poor. i know its cool to not believe in anything, i know you love playing heathen, but less ALR will not solve your traffic dilemmas. that's just lazy.
  4. a.gill is like the kid in class that clowns for attention while the teacher gets all pinch-faced and says: "if you ignore her she'll behave". so... can somebody start a JB's thread so we can talk some real shit. poor ol' fella
  5. weak opinions are definitely better...
  6. ok, good bread with bad people too. but they gotta just buy it and take it home. we don't have to get all friendly...
  7. Hi Florin, I've been perusing the Bread Bakers Guild of America website and it's stated goals have been in my head these last 48hours. They are: Communication: To promote interaction and the exchange of information between craftsman artisan bakers, their suppliers, and specialists in the science of baking and baking ingredients. Education: To encourage the education and training of young people interested in careers as bread baking professionals. Professionalism: To raise the professional standards of artisan bread bakers, and to help them receive the recognition which they have earned. Promotion: To bring together individuals involved in the production of high quality, artisan bread products, and to represent their common interests. Now I know that Cobs do not proclaim, at least as far as i am aware, to be Artisan (notice the capital 'A') bakers per se, a term which I find increasingly abused and heading toward complete disassociation from an 'original' meaning. However, let's just leave that argument alone for now. Looking at the last two points (professionalism and promotion) i don't see these being remotely of concern to Cobs. In fact, both their product and approach, and market shaping or flattening for that matter, seem to be in direct oposition to the guild's stated goals. So while we struggle to obtain the guild's goals through our own businesses, why should we support a company that could give a rat's ass, simply because the folks in the white hats (no, not the kkk) are our colleagues? I have worked in coffee for two years and have seen similar bashing of Starbucks et al. I have never felt strongly to join the chorus or defend the giant, simply because i pay it as little attention as possible. I cannot escape it or it's influence, and i'll give starbucks that nod, but i leave it at that. Their goals are simply not mine , nor mine theirs, so i leave it alone. Cobs bashing is boring. But I've never felt akin to the bakers in their employ other than a wistful (and perhaps patronizing, older brotherly) desire that they, as individuals, might someday concern themselves with quality. I think that the bakers's guild's goals are important because our livelihoods depend on them of course, but also, and most importantly, they both proclaim and enable our desire to share good bread with good people. Oh i could go on and on, sorry for the hastily drawn up answer. welcome.
  8. You know, i think I,ve been a little harsh. More positively then, Mexicali serves wonderful tater-tots. In fact, i,d say they are currently plating some of the finest tater-tots in the city. tater-tots.
  9. Mexicali is terrible. Unless you want tater tots. Go down to 41st and dunbar, Spice Islands (Indonesian) is usually very good. They used to run lunch specials but no more. I think Zuccini Mummy like kokopelli. Not me.
  10. ha ha ha. as a general rule, i find statements that begin with "as a taxpayer.." laughable. are you joking? if this place is invite only, what is the problem? customers then, are less customers than invited guests. "these meals are undermining our taxation revenue schemes" might just make my new egully signature
  11. From Wikipedia ← once again i look stupid. a message to all you smartypants egulleters out there: sarcasm is the lowest form of humour, and i don't appreciate it. boycotts are exhausting though, so i'm happy 'bout that.
  12. is this what they put on their label?! if so, i'm boycotting. i don't care how good the wine may be. jamie, did you write that?
  13. the second is they use egulleter meat in their chicken wings. (and can someone pm me where this place is)
  14. went a couple weeks ago. didn't really even look at the menu. 3 of 4 of us had venison b/c of the legend. ordered before our coats were off. if you roll into the cambie liquor store you can save the chambar ticket price on grand cru or dutchesse. i recommend having a few of these in the parkade across the street from the restaurant and ordering an extra venison. plus the bottles sound cool tipping over, echoing on the cement. rolling. the tall guy in the suit at the door is not to be trusted. after i threw him the keys to the justy he double parked it and stole my hammer tapes. but the venison is worth it.
  15. i have no interest in defending this restaurant at all. but again, just because you expect sweet when you think 'yoghurt drink' says more about you and your expectations, and relative lack of exposure to a region's cuisine than the relative merits or quality of the product or the establishment. it is kinda like people who don't like raisins in rice because it is 'weird' to them.
  16. you're a pastry chef, no? why don't you just make it? pre-made is gonna have preservatives or nastiness (this is my experience).
  17. daidoco in victoria is lovely fresh clean and nan chuu (new spawn of gyoza king) on 8391 alexandra road (RICHMOND)
  18. missing: Best Restaurant Coffee ha ha ha ha ha ha
  19. You are not running a Blendz. While i did praphrase your words i did not necessarily mean that it applied to you as directly - sorry for the confusion. The tips of FOH workers are substantially higher in your spot, even if their hourly remains low. Different beast. I think what i said still applies to most low wage earners in this type of employment (Blenz et al.). There is a vast pool of unemployed who can step into your spot when you make 8$. Come on Neil, be childish and unprofessional. Live a little. Have a chuckle.
  20. Wow. We admit that we do not know the circumstances, yet we speak of childishness and unprofessionalism. How many people making $8-9 /hr. with a couple dollars in tips are feeling that this was childish and unprofessional? Throw in a uniform and product that they know is shit. I won't blindly support their action but i won't blindly condemn it either. The low wage essentially is the employers way of saying, there are a million more where you came from, or rather "the doors will open tomorrow with or without you". I won't champion these employees as champions of collective action, though I admit I kinda want to at every opportunity. I have yet to experience a boss in this type of retail or low wage workplace that professionally and maturely cultivates an environment where the employees feel they can address complaints (with the support of their coworkers) without danger of somehow being singled out and ostracized or trivialized. A staff meeting does not necessarily denote a democratic, equitable workplace. Blah blah blah. I'll leave this alone...shit drives me bonkers. Anyway, it would be interesting to canvass the opinions of low-wage workers on egullet and compare em to managers and owners to see where and if our sentiments follow our positions. ps. Alistair, if you are reading this, i'll be in at 3pm. 3WC
  21. but can't remember what kind of molasses. (winkwink tongue out gasping emoticon). sorry neil, i had to.
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