BCinBC

Crown Royal is actually not a bad suggestion - not exactly "west coast" but rye, so far as I can tell, is the Canadian contribution to the whiskey genre. I mean, try ordering a rye next time you're in the States. Half the time you'll get this back at ya: Canadian Club also does a decent 10-year bottle (or is it 12-year? the one with the blue label) but Crown is still King. Or like Sam said ice wine / late harvest is another good one. I realize your weight restriction but you can buy both boozes in smaller sizes.

Has anyone else got the J Geils Band running through their heads?

Memo, that story is too tragic. I hope the KD doesn't escape into the wild only to proliferate and destroy the indigenous pasta.

Sorry this post is not exactly "on topic", but I had to chime in. First of all, red bean: it takes either a palate relentlessly beaten with the stuff, or a freak of nature to try it for the first time and like it. Okay that's extreme, but I can only think of one case of someone actually trying red bean and liking it. We all stared in disbelief. I, my two siblings, and many cousins all grew up with the stuff and have no love for the (red) bean. Underlying problem for me: chalkiness. And "sweet" and "bean" mix. Sum total = . Sesame is better, if only because I can understand the "sweet" and "seed" thing a little better. Still chalky though. Ling, I do agree that the oily balls of deep fried sweet goo are okay - because in the non-soup format, I can understand the combo further still. Good dessert soup: almond. This I can and do enjoy. The taste combo is good, the chalkiness is non-existant (it is silky) and overall the effect is much better for me. Note: if it is made "right", it is not sickly sweet, but kind of sweet with a distinct almond aroma. My favourite dessert soup though is tapioca. Not those huge globs like in bubble tea (don't get me going on this one!) but the regular small granules of tapioca in again a slightly sweet milky broth. I think the only reason I prefer tapioca to almond is the texture contrast of the beads to the milky soup. Canuckle you're probably right that one can get at least some of these a la carte at Hon's. Also in some dim sum places you can get a cold tapioca, which basically has just set in a bowl. Otherwise in-store I've only seen raw tapioca and almond powder (well, and red bean - you can find any number of gastronomically offensive versions of this around. "Red bean popsicle" exists). Back on topic: my suggestion would be T&T.

Hey this is a great coincidence, I'm going to be there mid-May. Don't know if I'll have any "personal" time to get out and about but I'm definitely interested in any responses. Edited to add: don't want to hijack your thread, so I'll just stand back and listen!

Maxmillan: Glad to hear you got the goods at non-Meinhardt's prices. The owner's name is Zarko (the "Ko" in Koni), and the cashier usually is his daughter (when I'm in there anyway) so it's a real family operation. I'm curious about the beef stock - I asked him when he first opened if he carried stock, but at the time he only had those bullion cubes. Did you get demiglace? That would be great, I'll have to check into it. Also on a similar note, for those of you interested in making your own stock: the new place Grand Marpole Whatever, mentioned earlier just a few doors up, does indeed have a small meat case. And in it are chicken feet. There is another thread, probably in Cooking or General Food Topics, that says chicken feet along with backs and necks are ideal for stock making because of the skin and bone content. Just clip the nails first!

I had the very good fortune of doing a short but sweet 3 week tour of Germany, Austria and the Netherlands in 1990 (was in Berlin when the wall was about waist-high). I was a teen at the time, so my tastes have changed dramatically to say the least, but back then... I loved: currywurst - any street vendor wurst, but currywurst was my favourite eis - I preferred lemon and strawberry but just about any flavour would do weisbier - (or is it weissbier, and if so I apologize! What little German I used to know is now in the tank!) again, tastes have changed to where I actually like the taste of beer now, but this was pretty easy to drink then I did not love: leberkase - though the version I knew was the cold "liver loaf" not corned beef bacon pie (that actually sounds good!)

Ha ha Saskanuck, I've never tried the IGA brand but have to stand up for the really big boys on this one. My vote goes to Safeway Select grapefruit, or pamplemousse as it is more affectionately known around here (French labelling for the Yanks scratching their heads right now). There are only three types of pop I can stand to drink in my old age - Coke, Canada Dry ginger ale, and Safeway pamplemousse. All are not too sweet (my main complaint with pop) and very fizzy.

I mentioned this in the "What beer did you drink" thread, but just noticed this thread. My favourite stout of all time was the Red Hook double black, brewed with coffee (yes it was Starbucks just before they took over the world). Quote from the site: Such a tragedy.

First post in the Beer forum, though I don’t know why it took so long! My beer tastes are varied, but for background, my favourites include Shaftsbury (local microbrew) Rainforest or Cream Ale and Kokanee (another “local” though the brewery was bought by Labatts quite a few years ago) for everyday drinking, and Smithwicks because it’s a damned good beer. When in Seattle I used to love picking up a 6 pk of Red Hook double black stout but sadly they have discontinued this ! ! !!! Anyway, at an eGullet dinner function last Monday night at Chambar, a Vancouver resto with a Belgium / Moroccan theme, I had a Palm (original post here) and an Orval (better impressions here). Like I said in the first post, I was totally impressed by the Palm. I’d asked for a slightly bitter ale, and though the beer actually had a sweet tone to it, I loved it. Anyone else tried this Belgian beauty? I’ve searched the forum for it but haven’t found much. Cheers!

All the ones in Steveston! Edited to add: sorry I don't know the names.

Out of curiosity, I looked around the City’s website and found the following large (ie licensed) patio application. If you scroll down you’ll see the “Guidelines” for all patios. I’ve seen the one at Lumiere and I think the contentious issue might be the foliage (Guideline #6, height not to exceed 1 meter or 40”, must have an “OPEN” appearance), though there may also be a contravention of the “removable-in-24-hours” requirement (Guideline #7). Guideline #8 says that umbrellas are permitted, but are not to be attached to the railings. And that canopies and awnings require additional permits (or at least that’s how I read it). I wasn’t able to find anything on colours, logos, etc. but there may be amendments out there. My new questions are, how do the patios of HSG, LMB, all those offenders on Commercial, etc. contravene these guidelines? Or is the Patio Cop playing by a different set of rules? And is Lumiere’s solution as simple as trimming back the greenery or, if those planters are fixed to the concrete, make them unfixed? Thoughts / rants appreciated.

Went to King's Fare last Friday for dinner - holy cow if you need a trowel full of plaque for your aorta walls, this is the place to go. Sadly there was no big dog outside, but there were some smokers who I guess figured their hearts weren't straining hard enough from the food. I had a pint of "light" (I think it was Pilsner while the "dark" was Cantebury) while N had a bottle of Kokanee, and we had a half-order of mushroom caps to start. Now I thought I was going to get some stuffed mushroom caps, but silly me, we got a plate full of deep fried mushrooms with ranch dipping sauce. They tasted fine, not really mushroomy but more of that deep fried ball of goodness taste. I also had a cup of the red chowder, which was quite good. Not greasy! Then we both had a one-piece halibut (fresh that day!) and chips: great. Crispy chips. The slaw truly was a garnish, just shredded cabbage etc in Kraft English Cream dressing. Then I had a chocolate sundae for dessert (in this case Hershey chocolate sauce). The guy who runs the place is super nice and I would recommend the place, but only with the strong suggestion that you stick to the fish and chips and chowder. Do not stray if you fear angioplasty! Speaking of which, if you were to the corner store two doors down and get a Mars bar, I bet they'd be happy to supply the batter and oil to fry that sucker up.

Though I still have to try the HSG hangar, I don't believe that your reign is over yet Neil. You could counter with a trifecta of your own, say Diablo Mussels, Hangar, Gingerbread Pud. Let me know when! PS: I was going to buy you a birthday beer last night, but got swept up by the charming company at our table and didn't even get a chance to say hi. Sorry, next time!

I went 6? years ago and really enjoyed it because of the service - but yeah what Sam said (2 years ago!) still rings true, it is now very dead. No idea what happened.

Thanks for the info Snacky. I am considering getting a deep freezer and buying their next batch of triple berry jalapeno in its entirety, just in case... PS: bad news about the rocky road, but I think Ling has some expertise in freeing pesky chocolate stains from mouth if you've still got that problem.

I heard a nasty rumour that Casa Gelato was closed. Can an informed someone confirm (or preferably deny)?

Arne, I think your first two bullets can be combined in one answer: No. We are not ready for it because of economics and general tastes. Read the first few responses: even Andrew, someone who spends every working minute in the presence of basically the same form of cuisine (which I'm not saying it's bad, it's just restaurant reality), says he isn't ready to see bright green globules on the plate, let alone a gravy boat full of carrot foam. We are somewhere inbetween the general public loving all things Cactus Club and a small percentage of the population (eGulleters) complaining about the proliferation of food for the masses. We see it all the time: a lot of people cannot fathom spending $100 on dinner when they can get a burger and a beer for $15. (Again, no offense intended against burgers or, especially, beer.) Like Eddy says, let's get the basics down first. When we can get 51% of average Joes and Janes to recognize and appreciate a great moules frites or bouillabaisse or har gow, then we're ready to take another step towards Adria's food. That said, the appearance of foams on local plates was noticed, so things can be integrated slowly and gradually. But in reality, how many Vancouverites are ready to sit for 4+ hours to eat 32 micro-courses of weird looking things? Plus, although the price of a meal at El Bulli is only ₤100 pp, that must be supplemented somehow or perhaps even subsidized by Adria himself. I forget the amount it costs to run the lab each year, but it is huge. And the El Bulli cooks all stage for free. (I don't know if this is true of all big name restos, but I'm sure someone else does.) As a concept, it might work better in Whistler where the disposable income is much higher, and in El Bulli tradition, the place can close down during each shoulder season. Sorry for the ramble, I'm done!

Thanks Moosh. Crispness schmispness is what I say, so it sounds like the Viognier is a must try. Cheers!

Last night I swung by Koni to pick up some very nice salami, bocconcini (sp?) and parm reg cheese for dinner. Afterwards I stopped by the new store a couple doors up Granville, the Marpole Grand Grocery? or something, to peek inside the door as they were stocking their produce and shelves. Proceeded to knock over a bunch of flowers, one poor guy tried to clean this up while another guy held his kid... and yet they were still gracious enough to let me know they're supposed to open today. So, things are heating up on this block. Still waiting for a butcher to move in though... Also I'm hoping places start to extend their hours as the bakery across the street is always closed after work.

Zuke, thanks for the report. Some questions (for anyone really) from someone with a very limited wine education: La Frenz Viognier - I have had this recommended to me, on the basis that I'm not a white drinker and much prefer reds. You described it as "luscious" – could you expand a little? I’m wondering if you mean not crisp (the website notes it’s a higher alcohol %), or if it’s more full bodied white, or? Also wondering if it's a sweetness 0 or 1. Kettle Valley King Merlot – what year? Did you get to talk to the maker(s) at all? We have a single bottle of their gamay, but were told to wait a few years. Sounds like we should pick up the king merlot too. Cheers!

Badiane, be aware that Henry's Kitchen might not be just a walk-up kind of place, especially on a Saturday! Moosh, were you sliding down that bronto's tail or running along to make that stone-wheeled car go? Or just the "yabba-dabba-doo" voice-over??

I read the article in the Sun (no link, it's subscriber only content so you'll have to finagle your own copy) - as Neil and Sean have indicated apparently the quite-recently-appointed Patio Cop did the rounds of the city's 250 licensed patios. So strap yourselves in for a long and bumpy ride... I'm familiar with the area Peppyre has suggested: it's where the City staff used to play volleyball during their summer lunches. Not sure if they still do, or if the Volleyball Cop has cracked down there too. On a side note (still on "protests"), I also read about the BC Marijuana Party's election campaign sit-in. 1000 smokers. Now fess up, who from this board was in on this one? edited to add: and if that doesn't get you thinking about food...

Ha, thanks for the relayed message Andy. Now can you coax a candid answer from him on his patio woes?

I agree, the apple mint I mentioned above - I couldn't use it fast enough because there was nothing to use it in. We're trying spearmint this year, in an attempt to return to "roots" as it were. We do have a couple varieties of sage (purple and the one with two-tone green leaves) and oregano ("regular" and Greek). Otherwise we mostly stick to the basics, as they are also the most versatile.