chef jeff

Have you made this? I'm curious about the result. If my amateurish guess were asked for I would call this dish "pork charcoal". Are those really the right times / temps? ← I think those tempuratures are supposed to be in farenheit, not celcius. I don't think that's the recipe though. From everyone I've talked to, and read on egullet, it's either whole suckling pig, or belly.

That's a good point, but if it's natural for seeds and spores to be carried by birds and animals, then I think it is the same if a spore from a chanterelle came over on Captain George Vancouver's Boots. As long as it thrived here and has become part of the forest without endangering other species, then it seems pretty indiganous to me. Besides, when you walk through our rain forests, doesn't it feel like mushrooms were pretty much invented there.

A. ← Daddy A, do you want to swap a couple of Milan's tomatoes for some custom kitchen work at the restaurant? ← How about some smoked chicken (smoking on Saturday) and some basil and an eggplant from our garden? Kitchen design services will cost you a couple glasses of Alibi ... and that's just MY time. A. ← Sounds Good Arne, but I didn't get many tomatoes yet either, so I am talking a handful! Stop by. The kitchen door is at 48 kingsway Jeff

That's about as indiginous as it gets. Pines, Chanterelles, Morels, Lobsters, Chicken of the Woods, Shaggy Mane, Boletus, etc. all grow in abundance in BC, and most grow right down the coast into California

A. ← Daddy A, do you want to swap a couple of Milan's tomatoes for some custom kitchen work at the restaurant?

I just want to add my 2 cents here. I don't get to dine out often as I am chained to a 12 burner gas range. Once a month is the norm. However, Vij's is the only restaurant I've ever been to 4 times in a month besides my own. That's the equivelant of Ling going there 4 times in a night! It's also the first restaurant I bring guests from out of town (besides Aurora). I have nothing but respect for Vikram and Meeru and all thier staff. Keep up the good work. Jeff

mmm, enhanced porkiness...(said like homer j simpson) Thanks for the help guys! EG army forever!

I am putting together a proposal for a catering event. The potential customer asked that chinese crsip roast pork be served as one of the hors d'oeuvres, along with our regular Aurora style food. She says it's not bbq pork. Does anyone know much about this? How it's served, where it's available? I implore the help of the EG Army! Cheers, Jeff

Just got back from my wife's high school reunion up in Kittamat. Not much to report on the dining scene. I could, but it's as bad as you could imagine. I just wanted to mention one of the best meals I have ever had. I got invited to go out on the ocean for a day of crabbing and fishing. We came back with a dozen nice grey cod, a couple of flounder, 30 dungeness crab, and two 40 pound halibut. When we got back to our friends house, I threw a sheet of plywood on the grass and started butchering. I did all the cod and flounder first while the bbq heated up and the water for the crab came to a boil. Once the bbq was hot, I cut the first loin off a halibut, rubbed a little extra virgin olive oil on it, a little salt and pepper and threw it right on the grill. The crab went into the pot with a pack of cayenne and a few garlic cloves. Holy Shit! It was so fresh and so good. We had no sauce, no vegetables, no potatoes or rice. Just the halibut and crab as fresh as it could possibly be. I felt blessed.

We just got our first delivery of Milan's Tomatoes last night, and will be doing just what Jamie mentioned; a nice salad of room tempurature (very important) tomatoes, thinly sliced walla walla onions, fresh torn basil leaves, and a simple extra virgin olive oil and balsmic vinager dressing with a sprinkle of fleur de sel. With the arrival of peaches a couple of days ago, and Milan's tomatoes, Summer has finally started for me!

shopping list for pina's grocery store: cucumber daikon baguette sausages sorry, I had to.

Before we took over the space that is now Aurora, it used to be a chinese reataurant called Gou Bouli. Not sure if that spelling is correct, but I was told it meant something like "the dog doesn't care" if that's not odd enough for ya...

I get all annoyed at the bad Thai restaurant names that somehow use the word "thai" in a sentance. thai away home thai one on etc. maybe there could be a thai sports bar called "thai game" s&m dinner club called "thai me up, thai me down" "Thai that yellow ribbon 'round the old oak tree" the possibilities are endless. also, there used to be a restaurant on Kingsway out by Metro Town called Foody-Goody. The name says it all!

All right, I was not going to post, but at Stephens prompting, here's our list. Each cheese is a composed plate with it's own accompaniment. We're quite proud of it. No international cheeses, but some great BC cheese. My favourites at the moment are Tiger Blue, and Hillary's Red Dawn I cheese Poplar Grove “Tiger Blue” - Naramata, BC with apple carrot salad and a walnut crisp Creamy blue cheese, lemony start, sharp nutty finish Moonstruck “White Moon” - Salt Spring Island, BC With plum compote and plum wine reduction Double cream cows milk, light Camembert style Salt Spring Island Chevre – Salt Spring Island, BC With roasted cumin beets and bulls blood beet greens Smooth textured, pleasant goats cheese Armstrong Cheese Co. 3 yr. Reserve Cheddar With dried fruits and spiced nuts Sharp, crumbly, pale yellow cheddar Hillary’s Red Dawn – Cowichan Bay With Riesling stewed golden figs Cider washed rind, full, earthy flavour, Oka style McLennan Creek Blue Capri – Langley, BC. With red wine poached pears Award winning crumbly, Stilton style goat cheese Oh my sweet cheezuz!!

I've never heard of anyone being punished for this. I think generally the liquor inspectors are looking for flagrant abuses of the liquor laws. I think in fine dining, we get left alone a bit more than pubs and bars.

gulp

I think what 2roost means, and I agree, is that if a restaurant allows you to bring in a special bottle (technically breaking the law for you) buying another bottle off the list to have before or after your special bottle is the polite thing to do. That way the restaurant still sells a bottle of wine, and you get to drink your special bottle. I've done it when I bring in a bottle to another restaurant, and I find that most people will do the same when they bring a bottle into nice restaurants. And I agree with 2 roost's other "rules" as well. However, I would like to add: -don't bring yellowtail! (bring in something as nice or nicer than the restaurant has on their list) Bringing in a special bottle is just that. SPECIAL not a way to save a buck.

When can I start winning his allowence money at restaurant industry poker night? Congratulations!!! Jeff

Isn't this how Madiera was first "discoverd"? Wine being shipped oversees on long sailboat journeys got baked in the sun and turned into something beautiful. Maybe yellowtail will turn into something beautiful after baking for weeks in the sun. probably not.

I didn't meen that comment to sound so caloused. Just a joke. I realize we are all being affected. I agree, again, that maybe this will push BC consumers to purchase locally produced wines and produce, as opposed to thousands of miles away. I won't get into the politics of this strike, and whether it is a good thing or not, but there is a bit of a silver lining.

Time to buy and drink locally, my friends! A toast to the thriving BC wine industry! ←

Wow, the strike at the port seemed so distant, so irrelavent to my life. Until now!

Is Brett a good thing under controlled conditions? I like earthy and leathery, but it sounds like a negative as well with the mouse pee, and the spoilage.

The whole superiority of the Duffins donut I don't get though. It's a donut, and okay donut, no better or worse than a chain donut. Then again, maybe I don't get it because I don't really like donuts. Greasy sweet dough circles, no thanks. ←

Sorry, the Machaca is a nicely spiced pulled pork sandwich that comes with fresh lettuce, ripe tomato, ripe avacado and onion. My mouth is waterin all over the keyboard!