BCinBC

This is awesome, life imitating art but in this case the "art" is a Rob Zombie flick. Frances, your photo is giving me serious pangs. We are planning to go to France in Sept, not to this area but to Lyon and south. Two more months, too long to wait...

I agree with Ben's method as well, although with some slight differences. My Dad taught me to "blanch" the gai lan, in a separate pan heat oil (not olive) with ginger slices, arrange gai lan on plate, sprinkle with a pinch of sugar, pour on hot oil, finish with oyster sauce.

I agree with you JohnL, on the idea that if more people are thinking about food (provisio: good food, not Sandra Lee's shite), we in general are better off. Therefore Rachael Ray (and Flay and Emeril) has her rightful place. However, that doesn't mean I have to like all Food TV personalities. I love NFL football. I don't love Ray Lewis.

Is there anywhere in town where you can get the real thing (uncooked)? ← I believe Peppyre's Meat Shoppe recently had some, though possibly frozen.

Future Shop must have wifi, hey? (I mean the place is not called "20th Century Shop".) If so, someone should go down with a laptop and get Rob to create his eG profile on the spot. For the good of the Society, Arne, do it! And collect Aeroplan miles in the process. ETA: (In deep announcer voice) The Future of Cuisine can be found here at Future Shop. Damn that's not bad. I think I'll run for Feenie's manager position.

I actually think Thrifty's makes an effort to offer local quality ingredients, and that over time the public will covert to the good side. However, trying to get an Oak Bay resident to buy anything that is not what they used to get in the Olde Country is folly, by jove.

I cannot remember the last time I had really great nachos. Perhaps never? I mean, I like nachos, and I have had good times eating nachos, but not necessarily because of the nachos. How many times can I say "nachos"? I think it is more the act than the food itself. You are pretty much guaranteed to be drinking beer while eating nachos, and sometimes you are on a patio. What's not to like here? If I were ever to find myself stuck indoors on a cold rainy December day at a wake for my goldfish after just having flushed him into the great beyond, here is the nacho platter that would still bring a smile to my face: warm crispy chips as Canuckle said, lots of layers of cheese varietals and "stuff" as Kurtisk said, and top notch (fresh) salsa / guac / tomatoes / jalapenos. But where you can get this in Vancouver I do not know. Otherwise I agree the Northlands and Bridges patios are fine locations to enjoy natcho's I mean nachos. In years past Lou's was good too; not for the patio so much as the excellent beer specials. And I used to like the Queen's Cross in NVan (before makeover), but once again that was after summer softball with a skinfull of beer.

That's pretty bad, subbing provolone in for blue without even asking you first. Picnic has learned pricing technique from Meinhardt's, and people pay so why not. I have been a couple times, and I will say that the staff has been friendly and competent each time. Maybe we got lucky or Keith got unlucky. Re: roast beef and sprouts - personally I like it, but in a regular sandwich. Sprouts in a pannini is weird. (Or is that pannino? Probably. Sorry Italian-Canadians.) I am waiting for the day that Subway catches the bahn mi wave and proceeds to bastardize everything the dollar-per-pound-king-of-sandwiches has to offer. Maybe combine it with the ridiculous Atkins fad, and create the Vietnamese Wrap. Find some formerly-large Vietnamese dude with a name phonetically similar to Jered and make him an icon for the unwashed masses. Actually I'm just posting this here so that when it does happen, I have a date and time stamped copy of my idea so I can sue Subway and retire. So c'mon Subway think tank, read this and make me rich!

Someone call Marge Simpson, I believe she has some experience with this.

Ling, I ordered a bunch of buffalo last winter as a part of a soccer fundraiser. The product came from the Northen BC Buffalo Co. located in Fort St John. The meat is very tender and the tenderoin for example grills beautifully rare. Burgers, sausages, roasts and other cuts available too. If you're really into it, the contact I have is Lars Jorgensen trolle_@telus.net BTW the "some sort of strike" is the container truckers' strike which is currently doing heavy damage to many BC companies and industries. I do not object to guys making a decent living, and I certainly don't want to get too political, but the strike is currently crippling our blueberry farmers (amongst others).

I was surfing the ole TV late Friday night, and came across Urban Rush on Shaw. The two hosts were talking to one Rob Feenie about all things discussed on this forum. Friggin idea pirates! Actually it was only the girl asking him questions, the guy was busy stuffing his face with Feenie/Thomas Haas chocolates. They asked about the White Spot ads, and Feenie talked about nostalgia and the fact that his brother was a server there in his youth, and that John Bishop was also involved in the ads so there was some credibility there. This was the best part, though: he said to his detractors (seemingly starting Mr Talent directly in the eye), and this is a quote, "Forget you!" It's a family show you know. Feenie also talked about the $100 prix fixe menu option, how it offered diners real (generous) portioned courses rather than the tasting menu sized courses. If you knew you wanted item X, you could get item X. And you got an amuse or two thrown at you as well, and a dessert #2 tray of chocolates, so it really was a good deal if you wanted to go that way. Etc. I didn't catch the whole interview, but I bet he also talked about his patio at some point. Friggin idea pirates! Anyway, it was interesting mostly because it showed that he (and/or his handlers) reads these boards. Rob, we're still waiting for you to sign on as a participating member so you can post answers in person!

A quick plug for a new Vietnamese place that just opened last Friday (and that I noticed Saturday) on the foot of Main at Marine. It replaces the coffee shop in the tiny plaza/strip mall on the NE corner, and is neighbored by a purified water outlet and an adult video store. New and therefore remarkably clean, it still kind of looks like a coffee shop with its small tables and cushy chairs (I never visited the place previously). I had a "Vietnamese baguette" with "meatballs" - no pate or daikon, but it did have pickled carrots, non-pickled cucumber and cilantro. And it was tasty. Other flavours were 5-spice chicken and Vietnamese cold cuts (or something like that). I think I will try the chicken next. At $3.50 per, they are slightly more expensive than those you would find on Kingsway etc, however the convenience factor for me is huge. I had a complementary custard bun while I waited, which while not being a custard bun fan myself, was okay. They also have Vietnamese coffee, poured over ice - this will be the new vortex for my funds during the work week. Now if only summer would kick in... PS: as per Canucklehead's entry into the Chinese in Vancouver thread, we also finally tried the 1st HuNan place. Nice flavours, now more heat required! I didn't even get a runny nose, let alone face sweats.

Lee, where did you see the currywurst sign? It was a street food staple during a trip to Germany / Austria in 1990, and I have been in withdrawl for the past 15 years. I feel like a dog who's just spotted the neighbor's cat on a lazy stroll.

Hey I inserted my Earl's HR joke above.

Anytime I go to Earl's, I really enjoy taking in my surroundings. Doesn't seem to matter which Earl's I go to either. In all seriousness, well I was serious above, but for what you're all looking for, I do like Fiction a lot. Lighting is great, the bar is gorgeous. And the back room at Chambar has a good vibe, but is too "open" - as in, since everyone is looking out the window, unless you're in a booth pretty much everyone is looking at you. And just to toss some controversy in (perhaps), I actually like the burning red effect of Feenie's. I think it's bold, which makes up for the otherwise insipid view of Broadway / White Spot / KFC.

Dang I missed last night's episode, and it was the kitchen line one too. I will now have to set the VCR to tape it at 1.30 AM Sunday! I'm not surprised to see Katsuji go, to me he always came across as way too bullheaded and arrogant to cook under anyone. The real mystery is, who is the real Katsuji? Read his bio, then read his comments after being 86'ed (which kind of coincide with the image of him presented in the show). Polar opposites. And who is this JayBassin, with 5 posts - ONE being the prediction of Sarah winning? Insider? Ruhlman's alter eG ego?

I'm tied with Canuckle at four as well, though mine are a "solid" four. Aurora is currently at the top of my list, if that counts for anything. And there are other places on my radar, just not confirmed kills (so to speak). I always wonder with these lists, whose radar are they checking? (This time it was mine, apparently.)

I don't think this one is in here yet, but I use it all the time. From the Springfield Isotopes moving to Albuquerque episode, at the end of Homer's hunger strike. "Me so hungy." Also, the song Homer sings while chained to his lawn chair (which I don't use, just find hilarious). Dancing away my hunger pains Moving my feet so my stomach won't hurt I'm kind of like Jesus But not in a sacreligeous way

Andrew: Yes, I suspected as much. But no moans or groans here, a cart is perfectly acceptable as long as 1. it is boiling hot outside, or 2. there is major elevation change hole-to-hole, or 3. you have a bottle to keep upright, or 4. you are simply too hung over to walk. That last one sounds horrible, but I have seen it happen. Back OT, Jamie your suggestion sounds like a great one. Back OT, another non-Valley course that I've heard has good food facilities is Royal Colwood on the Island. Great, in fact. Can anyone attest?

Are you intimating that I'm a madman because I'm not drinking beer? If so, you're mistaken. The front nine is always about beer. Wine only makes an appearance on the back nine. There's something to be said for clarity. ← It's more of the idea of walking around with a bottle - or half-bottle - and a bag full of clubs. At Sandpiper, they actually sell bottled beer. What class, I thought! Except that twice the damned things fell over while I was setting up to swing, so I was right pissed not only because I made a bad shot, but also because my ever-consoling beer was gone. Then reading your post, I imagined the loss of a nice pinot instead. Tragedy! But you obviously have a method to prevent spills, and don't tell me it's keeping it on the fairway.

I can second the freshness of Kings Fare and their committment to the food, however I would caution going overboard on ordering. Except for the chowder, which is great, it is all deep fried and I mean in the heaviest sense. Maybe an odd precaution when talking about fish & chips, but my favourite F&C are relatively light - plus tasty, fresh, good fries, and you don't feel like you just drank a gallon of peanut oil. That's how I'd define "the best".

Very rarely do we stay behind and have a full meal at a course after a round. (Exceptions are when we go on a golf trip, ie not in the Lower Mainland.) Usually it is a pitcher before an afternoon nap on the couch. Then wake up, flag down the golf widow, and make dinner at home. However, a friend of mine had his wedding reception at Morgan Creek and from what I can recall, the food was okay. Not quite a proper gauge to judge because it was buffet, but I can confirm that the room was beautifully laid out. How they get it to spin like that at the end of the night, I don't know. Westwood is another popular wedding reception locale, so although I've never been there I could easily believe the food being served is very good. Not exactly in the Valley, but Northlands in N.Van has a beautiful deck overlooking the 18th approach, and the food is not bad there either. When you're at a golf course, I think it's more about the setting rather than the food. PS: Andrew, how the hell do you drink wine on a golf course?! Even a half-bottle. What a concept!

Keith: I didn't get to sample the burger at Fairview, but I totally concur that there are marmots all over the place. I mean I have never seen as many marmots combined in my life prior to that day on the course. However, if the hot dogs are actually prairie dogs, then they are pretty delicious little rodents. You sure have peaked my interest though. Next time I'm getting a dog and a burger at the turn.

Arne: as of last week, I believe there were about 12 spaces filled (max 24). Don't know if this number includes Lee, Joie and Deborah though. It does seems like this site has once again generated buzz with something food related. I was just thinking that a class half-filled with eG's would be potentially, I don't know, weird? for other "civillians". But it sounds like they encourage mingling and not clique-ing, so it should be good. It's nice to hear that there will be eG's present; since I have to miss the first two classes, at least I will know the class keeners in advance, so I can photocopy your notes... ETA: Oops, didn't see Deborah's note on spaces.

That will make three eGulleteers, Deborah. Joie and I are in for the course starting in September. ← Four and counting. I met Marla and Chef Christophe on Thursday and am wishing the course started tonight. Plus I got a sweeeet deal on a Henckles chef's knife at the Bay on Canada Day. 50% off. Now I'm set. On a related note, I also talked to them about private courses and focused regional courses. We can do a private group (minimum 12, or cover the minimum cost of $900 with however many people we can get) and get instruction on whatever we want - be it fundamental techniques like knife skills or whatever. (Note: knife skills will be a part of the Serious Foodie course, so some may not want to do this twice in a row.) Or we can do regional cuisine, say one region of France. Focused regional courses open to the public will also take place in the new year. Chef Christophe says that he usually does an 8-week course, but may split these into shorter committments. News will follow on the website. Finally, they will also be offering amateur baking and pastry courses. Similar short courses will probably be available, again check the website. What I suggest is, if you are interested in taking a private eG course, PM me and I will start compiling a list of parties, along with how long you are willing to commit to (1-2-or-3 classes), and what you would like to learn. Like I mentioned above, most fundamental techniques will be covered in Serious Foodie so it is more likely that we will be able to get group consensus on regional cuisine rather than another course on knife skills. Cheers, Brian