gerald
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Posts posted by gerald
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I have used all kinds of different water to make pizza including Dasani. Abbotsford tap water is better. Have you had my pizza?
Had a cheese wheel a cpl of months ago on my way back from okanagan, it was good, crust was a little over charred, quality ingredients, I would go back if I was in the area, I don't know that I would make a special trip to abbotsford.
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I use delicious Abbotsford tap water and it works just fine for me.
Make 1 pie with tap water then make 1 pie with bottled. dasani or aquafina, you are a passionate person about your pizza, I would think that anything you can do to make it even better, you would, so.....when so we eat?
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The Taco Shack location on W. Broadway has closed. Not sure how the original Cornwall Ave store is doing...
Still going strong, we missed the opportunity in the broadway location and have moved on. However the kits location is still a going concern and is still making, fresh tacos, quesadilla's and burritos
Edited to make Jason feel better.
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Is this really such good news for Vancouver? Bring in the big guy from New York to show us lowly Canadians how it's done.
If someone chooses to frame it that way (and I'm guessing few do), that would only serve to shed light on the insecurities of the framer. At the end of the day it's just a business decision - this guy is obviously a high profile guy being brought in to replace another high profile guy. Of course, you can read into it whatever you want.
I actually agree. I think if anything it motivates the quality of what we already have, to try and elevate to another level. It should be interesting to see what Boulud can bring to the table that cant be done here already.
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I thought it was interesting about the feenies thing. Because this is a guy who has a bankable name, and he cannot use it now.
The McDonalds brothers sold McDonalds, they were getting out. Much like Vera's sold to me, they were done with the business.
Rob Feenie, not so much. I was surprised that in any deal made he would not have protected his namesake restaurant at least, in so far as if he left or was dismissed.
It would be akin to trotter leaving trotters, or mossiman leaving mossimans, doesn't feel right Going to petes bar and grill with no pete.
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if you are looking for marble slab, and you are in kits we have our version, mario's gelato, extreme flavour shots and no singing. 1925 cornwall ave
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I have it on good authority, that the city actually wanted a larger sign, they actually made them make it bigger.
why would the city do that? and.. what place does the city have on restaurant signage? are they gonna start asking restaurants to design their logos in a certain way, too? make them fit in with the condos?
I *think* Gerald's remark was in jest, but FYI, the City of Vancouver (like most cities) has guidelines and regulations about signage of all sorts, so that residential neighbourhoods don't end up looking like Times Square, for example.
Yes I'm aware of that, but I thought it was mostly regulating against indecency and neon lights (even though it IS Granville).. I just had no idea that they were nazi-regulators when it comes to conforming the neighbourhood to a certain way. I mean they might as well be telling the designer to make the places look a certain way to "conform" with the gentrified neighbourhood.
Seriously I wasn't kidding, the person that told me might have been, but wasn't
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I have it on good authority, that the city actually wanted a larger sign, they actually made them make it bigger.
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Closed-but-they are supposed to be switching stores with Flying Wedge.
However it was supposed to happen in April and the paper is still up and no action to be seen just a construction sign.
taco shack 1 (cornwall ave) will be re-opening this week. taco shack 2 opened on friday night
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Thanks, 7 Vera's, 1 Taco, wewant to get taco open next door before we start looking at other locations, we have really stabilized the food at taco, so now we need to fine tune the new store.
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Hi Guys
Taco Shack will be moving next door in a flying wedge swap.
Main st Vera's Opened tonight about 6pm, go in and say hi to luigi, a 6 year Vera's vet, who has now opened his very own.
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I would think that we should applaud ms. gill, she has definitely transcended the column she writes, further, she probably enjoys the banter on websites like this. Interesting to note that whether or not she writes a good or bad review, people will have a comment.
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ITS BAAAAAAACK
from oct 15th to dec 1st, you can submit your recipe for the 2nd annual build a better burger contest
2 ways to enter
in store
or
on line
good luck
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Hi
steamrollers, red burrito, cactus club, there is a deli at the corner of cambie and broadway that does smoked meat, citysquare food court as well. Those are all relatively cheap and easy.
like me
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Vera's is coming to the main st corridor.
This is a dual post, Pedros gourmet coffees is no more, soon to be replaced with our next installment of Vera's Burger Shack
expected opening is roughly november.
Cheers
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The spritzing is actually 97%water and 3% oil, that is simply to ensure the softness of the tortilla. As for tradtitional, it is done on alot of taco trucks, that aren't necessarily afforded a steamer.
it is also done in homes where they make the tortillas for a big event a day before.
I think you will find that our torts are not greasy.
I would also like to thank everyone for the comments here, they really help.
Thanks, Gerald.
Now - any plans for sheep-eye tacos? I've only eaten them once, in Mexico City - sticky, gelatinous - but boy did my fingernails grow fast!!!
They were our giveaway taco's yesterday, do you mash them or eat them whole so you can feel them pop in your mouth
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That's too bad! Tongue and carnitas are my favourite...when will you have carnitas on the menu?
Carnitas are coming, we won't put them on until they are just right.
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Looking good Gerald. Now, if you'd only just grant my request for tongue, I'd be there in a minute.
I just can't bring myself to do it. As a jewish kid that grew up around deli I can always remember my dad ordering a tongue sandwich "from the tip end" still makes me shudder. As a naive kid I used to wonder what happened to all those poor cows with no tongues.
Then I bought a burger shack
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The spritzing is actually 97%water and 3% oil, that is simply to ensure the softness of the tortilla. As for tradtitional, it is done on alot of taco trucks, that aren't necessarily afforded a steamer.
it is also done in homes where they make the tortillas for a big event a day before.
I think you will find that our torts are not greasy.
I would also like to thank everyone for the comments here, they really help.
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Ahhh....That hadn't been clear from the menu. I thought it just said "beef"? Thanks for clarifying. Do you keep the pieces large and grill them? Or is it more of the stewed type?
I know my description is not so great, so I tried to find a picture. The only one I could find of what I meant is on the right hand side of this link: picture
The menu says steak,
we grill them in large pieces them cut them down to small bite size pieces. We tried the other ways but this keeps the meat moist.
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Good Morning Guys
Thanks for all the comments and feedback about the taco shack. To answer a couple of the thoughts re the fish taco's and the use of the single tortilla.
1. fish taco- the further you get from the US border the less deep fried the food, "authentic" mexican fish taco's are pan fried fish. As my mexican salsa teacher (the food not the dance) says, we can't afford deep fryers.
2. single wrap tortillas- most places use dbl wraps, however when making our own, because they are fresh, they have more moisture content and the glutens are more active, as such their is no need to dbl up.
again thanks for the comments
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Well, It with great pleasure that I can share some thoughts on this great debate, as important as the bagel debate ( St. Viateur vs. Fairmont), or the latke debate( apple sauce vs. sour cream).
Firstly, I worked in both Schwartz's, Le Main (aka. The Main), and the Brown Derby. It is my claim to fame that I spent time at SCWARTZ'S LE HEBRAIQUE. The Derby was a bit like the old Kaplans before the new kids took it over and moved into the 21st century. As a nice jewish boy growing up in Vancouver, I remember eating Jewish Deli food there that was authentic, but never great. It was for Alte Kackers ( Old Shitters) who did not want to eat anything that would make them repeat, fart, or give them gas. Not too much of this and none of that. We went there because we could hang out with Mrs Goldberg, Joe, Sam, and all of the other members of the tribe. It was good, just not great. Unfortunately all of the Derby's customers were passing on, so it closed. Luckily Kaplans reinvented itself so that it could live on.
I started my Montreal experience in the early 90's working as a manager at The Main. The Baby back Ribs, and the Latkes were great. The service old school, and the smoked meat was pinker than Schwartz's across the street, but lacked the schmek (taste). The main reason you went to The Main was because it did not have a line up, and the service was more friendly. If you wanted your server to give you respect you went to the Main. If you wanted the BBBBBEST smoked meat in Canada you went to Schwartz's, and took the abuse. It was worth it.
After my stints at the Brown Derby and the Main, I finaly got a gig at Smoke Meat Heaven. I wore Johnny, the Boss, down and he gave me a job as a cashier. Not the best job, but I got to go in the back and slice of a corner of the briskets as they came out of the smoker, a whole day before the public got at it. That my friends is what it was about. It was soooo good as it was resting.
The smoked meat at Scwartz's is OLD FASIONED which is darker red, and tastier than the pink stuff we see around here, and many places in Montreal. The smoke meat cutters in Montreal are Gods of the biz, and get paid better than him also. Next time you are there, forget the platter(build your own sandwich), because the cutter knows how to make the sandwich the perfect thing it is. You my friend saved yourself a couple bucks but its not the same. Order it Medium fat, and don't be picky about this and that. "i'll have a Medium fat, with a half sour pickle, and a Chery coke". Leave him a tip if you are planning to go back within the next 4 decades. If you are a schmuk, they may pile a bunch of the spice and debris into your sandwich to give you a bit of payback. And if you ask for desert, they will give you the Bill. I don't mean to brag but last time I was there they would not let me pay. I was feeling like a macher that day.
I could go on , so I will...
The best mustard is cheap yellow deli mustard. If they offer you hot, it aint the good stuff.
I think that the pastrami at Kaplans is superior to their smoked meat is because it is darker, and tastier, almost like Old fashioned, but not.
NOW TO THE REAL REASON THAT THE WEST IS GETTING F@CKED BY THE EAST!!!!!!!!!
Go to the market/deli, and ask for some smoked meat. Ask for it sliced, or ask for a brisket. If you get a brisket, you are only getting HALF OF THE F#CKING BRISKET. I'm sory. I'm getting worked up. The brisket has 2 ends, the fatty end, and the lean end. A good cutter will work off both ends to make the sandwich that has been requested. You ask for lean, you get one end. You ask for fatty, or Med fatty, and you get the other end. You ask for it extra lean, with hot english mustard, and not too much bread, you get all the shite that is hidden under the pile that he needs to get rid off. Don't be a Schmendrick. I digressed...
Some @#$#%ing creep in Winnipeg is cutting the briskets in half, and keeping the good end for the real jews in Manitoba, and east. He sends the lean end out West. The yuppee Yids in Vancouver have to eat the lean end. They probably are happy about it but it did not help at my poor fathers wake that I had to serve the crew lean, pink smoked meat. Oh by the way I am Jewish so don't send the JDL to my house. So it is near impossible to buy some good fatty brisket so you can steam it for 1 1/2 to 2 hous to get in good(hint). Oh by the way Chaim 3:16 sez that if you nuke the smoked meat, you will not go to smoked meat heaven.
So I will now go to bed and sleep well. They say never eat smoked meat before you go to bed. It will give you nightmares. All of the smoke, nitrates, and salt. But you have just drank your way up and down Blvd. St Laurent. You have got to end your night at Schwartz's if it is before 1:30 or else you can hang out with the drunken party crowd at Le Main for an all nighter.
Regards, thank you for letting me go on and on...
As a jewish kid who grew up in toronto, from heavy montreal lineage (both literally and figuratively) the only thing I can add to that was on my 4x times a year trips to montreal to see the machatunim (family) we would go to schwartz's or the snowden deli and my father would always order either smoked meat, cold and lean (years later when I asked him why he said simple, when you have cold and lean they have to give you the newest stuff out of the smokers, if they try to give you the old stuff it will be dried out) or tongue, from the tip end (i could handle him ordering tongue, but it always got me when he said "from the tip end")
As for the cutting, when we opened vera's in kits we started makng out own authentic corned beef from an old family recipe. When I told my dad all he said was "don't f**k up the cutting"
now, if only i could get a good party sandwich in this town (to dream, to dream)
As for the meat in general in this city, injecting of liquid smoke and and other liquids to speed the process up DOES NOT MAKE a great smoked meat.
ps ditto on the cheap yellow mustard
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Well, It with great pleasure that I can share some thoughts on this great debate, as important as the bagel debate ( St. Viateur vs. Fairmont), or the latke debate( apple sauce vs. sour cream).
Firstly, I worked in both Schwartz's, Le Main (aka. The Main), and the Brown Derby. It is my claim to fame that I spent time at SCWARTZ'S LE HEBRAIQUE. The Derby was a bit like the old Kaplans before the new kids took it over and moved into the 21st century. As a nice jewish boy growing up in Vancouver, I remember eating Jewish Deli food there that was authentic, but never great. It was for Alte Kackers ( Old Shitters) who did not want to eat anything that would make them repeat, fart, or give them gas. Not too much of this and none of that. We went there because we could hang out with Mrs Goldberg, Joe, Sam, and all of the other members of the tribe. It was good, just not great. Unfortunately all of the Derby's customers were passing on, so it closed. Luckily Kaplans reinvented itself so that it could live on.
I started my Montreal experience in the early 90's working as a manager at The Main. The Baby back Ribs, and the Latkes were great. The service old school, and the smoked meat was pinker than Schwartz's across the street, but lacked the schmek (taste). The main reason you went to The Main was because it did not have a line up, and the service was more friendly. If you wanted your server to give you respect you went to the Main. If you wanted the BBBBBEST smoked meat in Canada you went to Schwartz's, and took the abuse. It was worth it.
After my stints at the Brown Derby and the Main, I finaly got a gig at Smoke Meat Heaven. I wore Johnny, the Boss, down and he gave me a job as a cashier. Not the best job, but I got to go in the back and slice of a corner of the briskets as they came out of the smoker, a whole day before the public got at it. That my friends is what it was about. It was soooo good as it was resting.
The smoked meat at Scwartz's is OLD FASIONED which is darker red, and tastier than the pink stuff we see around here, and many places in Montreal. The smoke meat cutters in Montreal are Gods of the biz, and get paid better than him also. Next time you are there, forget the platter(build your own sandwich), because the cutter knows how to make the sandwich the perfect thing it is. You my friend saved yourself a couple bucks but its not the same. Order it Medium fat, and don't be picky about this and that. "i'll have a Medium fat, with a half sour pickle, and a Chery coke". Leave him a tip if you are planning to go back within the next 4 decades. If you are a schmuk, they may pile a bunch of the spice and debris into your sandwich to give you a bit of payback. And if you ask for desert, they will give you the Bill. I don't mean to brag but last time I was there they would not let me pay. I was feeling like a macher that day.
I could go on , so I will...
The best mustard is cheap yellow deli mustard. If they offer you hot, it aint the good stuff.
I think that the pastrami at Kaplans is superior to their smoked meat is because it is darker, and tastier, almost like Old fashioned, but not.
NOW TO THE REAL REASON THAT THE WEST IS GETTING F@CKED BY THE EAST!!!!!!!!!
Go to the market/deli, and ask for some smoked meat. Ask for it sliced, or ask for a brisket. If you get a brisket, you are only getting HALF OF THE F#CKING BRISKET. I'm sory. I'm getting worked up. The brisket has 2 ends, the fatty end, and the lean end. A good cutter will work off both ends to make the sandwich that has been requested. You ask for lean, you get one end. You ask for fatty, or Med fatty, and you get the other end. You ask for it extra lean, with hot english mustard, and not too much bread, you get all the shite that is hidden under the pile that he needs to get rid off. Don't be a Schmendrick. I digressed...
Some @#$#%ing creep in Winnipeg is cutting the briskets in half, and keeping the good end for the real jews in Manitoba, and east. He sends the lean end out West. The yuppee Yids in Vancouver have to eat the lean end. They probably are happy about it but it did not help at my poor fathers wake that I had to serve the crew lean, pink smoked meat. Oh by the way I am Jewish so don't send the JDL to my house. So it is near impossible to buy some good fatty brisket so you can steam it for 1 1/2 to 2 hous to get in good(hint). Oh by the way Chaim 3:16 sez that if you nuke the smoked meat, you will not go to smoked meat heaven.
So I will now go to bed and sleep well. They say never eat smoked meat before you go to bed. It will give you nightmares. All of the smoke, nitrates, and salt. But you have just drank your way up and down Blvd. St Laurent. You have got to end your night at Schwartz's if it is before 1:30 or else you can hang out with the drunken party crowd at Le Main for an all nighter.
Regards, thank you for letting me go on and on...
As a jewish kid who grew up in toronto, from heavy montreal lineage (both literally and figuratively) the only thing I can add to that was on my 4x times a year trips to montreal to see the machatunim (family) we would go to schwartz's or the snowden deli and my father would always order either smoked meat, cold and lean (years later when I asked him why he said simple, when you have cold and lean they have to give you the newest stuff out of the smokers, if they try to give you the old stuff it will be dried out) or tongue, from the tip end (i could handle him ordering tongue, but it always got me when he said "from the tip end")
As for the cutting, when we opened vera's in kits we started makng out own authentic corned beef from an old family recipe. When I told my dad all he said was "don't f**k up the cutting"
now, if only i could get a good party sandwich in this town (to dream, to dream)
As for the meat in general in this city, injecting of liquid smoke and and other liquids to speed the process up DOES NOT MAKE a great smoked meat.
Where to Eat in Ottawa
in Ontario: Dining
Posted
Vera's Burger Shack, from Vancouver has opened an express unit in the butchery at bells corners. Has 20 seats and is serving up the same goodness as vancouver.