Badiane

Another reason!!! Today, Happy Goats Dairy opened the cheese shop at the Chilliwack Branch...it's called 'Heavenly Cheese'. Heavenly Cheese 7350 A Barrow Road, Chilliwack, BC V2R 4J8 Phone: 604-823-7241 www.goatcheese.ca They have all things goat - cheese, milk, yogurt, ice cream. Quite a few suppliers of cheese - McClennan, Natural Pastures, Mountain Meadow, Gorts, etc. I got Parmagiano Reggiano at $33.60 a kilo, Grana Padano was $24.40 a kilo. Got some ash chevrotina from McLennan that was only $1.15 for a round that weighs about 160 grams...I suspect it was a misprice but I wasn't paying attention when my hubby picked it up. They have fab Happy Days feta, too...voted 6th best in the world recently. and lots of other things...it's right close to Anita's Organic Flour Mill. Oh and they have all manner of European specialty foods, tiniest capers I have ever seen, some nice breadsticks, Himalayan pink salt, and interesting other little bits and pieces.

Perhaps it's not the breakfast condiment at all... He met Marmalade down in Old New Orleans.... Perhaps it's more of a Gitchi Gitchi Ya Ya Da Da thang...

I've been outed...I confess, I am in fact a cultural Mennonite (as opposed to a religious Mennonite). But not all soup is borscht...sometimes its a moos, and sometimes, well, it's just soup I wonder if the chinese/laotian/cambodian etc versions stem from the fact that many immigrants are sponsored into Canada by Mennonites, and there is always some crossover of culture. If you attend the Mennonite Central Committee annual Relief Sale, you will find traditional asian specialties right along side the Farmer Sausage and Roll Kuchen. But I suppose this is a topic for a different post on another board.

I could provide you with at the very least 6 borscht recipes, all for different types of borscht, that do not and never have, contained beets...

There is one in Abbotsford...near the Yale Hotel...can't remember what it's called, but it's on Essendene, right up from A Passage to India. It kind of reminds me of the old Aristocrat at the corner of Granville and Broadway, where we used to hang out when I was in cooking school. There are a few places that might technically qualify here in Chilliwack, but aren't old enough for what you are looking for. The kind of thing you are talking about abounds in small town BC...Boston Bar, Cache Creek, Vanderhoof, Fraser Lake and for sure Smithers, if the North Star is still there...they all have at least one place like that. Or they did last time I drove through.

Define authentic...are you talking about the old Railway Car type thing or just any old kind of diner? and where are the ones you have already found? Details, says she who loves a good diner, I need details!

Please check with his doctor to be sure there are no potential food conflicts with his meds. For instance, with some things, you can't have a lot of green leafy stuff because the Vitamin K interferes. Sometimes citrus can be an issue etc. It sounds like you are probably okay, but the Doc will appreciate you checking just in case. I doubt he's going to want a salad with grapefruit dressing, but hey, you never know what lurks, right? And best wishes for him feeling better, and a speedy return home!

Got that right! Shake has 920 calories, 43 grams of fat, 115 carbs. Oddly, the onion rings are carb free, which surprised me because they are breaded.

Fatburger w/cheese, fries, rings and a shake... 2550 Calories. 1152 of those from Fat. 128 Grams of Fat 265 mg Cholesteral and 223 Carbs. sounds like it just might have been worth it!

I attended a birthday party there a few weeks ago on a Friday night. We were a group of 8, so we arrived at 4:30. We were first in line and got our choice of tables. By 5 pm, there was a line down the sidewalk past the door to Rangoli. Oddly, people kept walking right up to us, as we were leaning on the door and saying 'Are you in line for Vij?'. Very wierd. No, we are just leaning here on this door hoping all those other people will tell us what all the fuss is about. Geeez. Anywho...the place filled up immediately, and there was a 90 minute wait after that, huge crowd, could barely get to the bathrooms. Go early, and don't worry, they will bring the pakora bucket to the table.

If you have access to Nigella Lawson's Feast book, she has a really nice looking cake with marzipan bees on it... The bees are made of marzipan that has been dyed yellow. The wings are sliced almond and the stripes and eyes are put on with chocolate via a parchment piping bag. Very cute. If you have a specialty cooking shop nearby, you might look for beehive molds. I got some a few years ago - three in a pack, ranging from one bite to three bite sizes. Apparently you fill them with Ganache, and put a cookie on the bottom. Then when it's hard, you unmold them. The molds are hinged so they open up.

I feel so lucky to still have my mom. She's getting close to 80 now, but she's still the queen of her kitchen no matter how much her daughters try to take over so she doesn't have to do all the work. These are the things that I have learned from my mother, not all of them about cooking, but these things ring out in my mind, always in her voice. I remember hearing them all from the time I was old enough to get that she was talking to me. If you behave in the grocery store, you will get a package of suckers...6 of them, in a cello wrap, held together by an elastic. They still have them by the checkouts in a big barrel. And if I am shopping with her and I behave, she buys them for me :-) I'm 40, but what the heck. Never pay more that $2 for a box of cereal Biscuits: 2 cups of flour, a teaspoon of salt, 4 teaspoons of baking powder and a whole block of parkay... Women over 40 should not have long hair. It makes you look old. Women over 40 should not dye their hair black. It makes you look old. Women over 40 should not wear red lipstick. It makes you look old. Especially if you have long black hair. You can always spot a fake redhead by the way the sun makes her head glow like a new penny. Her scalp will be orange, too. Cold water for flour, Hot water for cornstarch. Food coloring does not make it 'special' Everything looks good if you put enough whipped cream on it. Always make more food than you will need. You don't want to look cheap, and someone might be going hungry at home and need the leftovers. When making tea sandwiches, wrap them in waxed paper before you wrap them in a damp paper towel, then wrap them in a tea towel, Then put them in a plastic bag. Trust me, I'm your mother. He's a bum, get rid of him. He has long fingernails. I think he's a Nancy-boy (forgive that, she is old). Trust me, I'm your mother. She was right. Marry this one, he's a keeper. Look, he is helping with the dishes. Trust me, I'm your mother. She was right again. Thank God I listened for once. Happy Mother's Day, Mom.

Likely we have all eaten bung at some point....not that I want to gain a rep as 'little miss product identification' or anything but bung is just plain old sausage casing...or intestines, if you must. And you are right, it is best braised - like chitterlings - if you aren't going to stuff it with forcemeat. I think sphincter would be delightful done as jerky...

Then it is Flat iron, not hanger. ← Today's lesson in Product Identification is: "Hanger Steak, Flat Iron Steak...what's the difference?" Ahem. Pay attention. Please face the front of the class. No talking when I am talking. If you have a question, raise your hands. Hanger Steak The hanger steak, or hanging tenderloin, is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin. It is actually part of the diaphragm. Like the skirt steak, it is very flavorful and it can be prepared with almost any type of cooking method, but it should be marinated first if using a dry heat cooking method such as grilling or broiling. The hanger steak is also known by the following names: Hanging Tenderloin, Hanging Tender and Butcher's Steak. Flatiron Steak A cut of beef, also known as a top blade steak, that consists of the meat just above the shoulder blade. The cut has two halves that are separated by a thin section of tough gristle running lengthwise through the meat. The flatiron steak is flavorful, well marbled, and reasonably tender. It may be grilled or broiled and it does not require marinating although it will quickly toughen if it is overcooked. Other names for the flatiron steak are top boneless chuck, petite steak, butler steak, lifter steak, and book steak. So, people, as you can plainly see, they are completely different. Please adjust your menu descriptions accordingly, before I come to dinner and call you on it. Thank you very much for your time and attention

edited because I didn't check the date.... but does anyone know a Berkshire/Korubuta pork dealer anywhere? I'd like a ham....

Ahem. Indeed. I needed a laugh. Thanks.

It was pointed out to me that the post was relayed to Rob by a third party, and a response formulated by the publicist. I'm not going to add any fuel to the fire by stating my opinion of THAT. I guess there are those that may go on the attack...that isn't okay. We have other 'notables' here that don't get treated like that even though I am sure that on occasion a 'bad' meal or bad reviews may make some feel like it is warranted. Of course we now have a board monitor to nip these things in the bud, don't we? I'm just going to put future occurences of the second hand reply on 'ignore' status. I have bigger things to worry about...like the fact that my newest underling bears a striking resemblance to Bob Blumer in appearance and action....it's going to be a long day.

The not deep fried version, at least in my corner of the world, are called salad rolls and are vietnamese. They use a rice paper wrap stuffed with vermicelli and whatever else you want to throw in. Typically served with peanut sauce.

This topic has really been bugging me...on the one hand, I do and did agree with the original post, insofar as I have noticed a certain amount of overstylization in La Feenie that I find alternately entertaining and annoying - and I have noted that this has lessened, and lately he seems a great deal more 'Rob-like' than he has in the past. His rebuttal, of course, had the effect of putting me firmly in my place, which is perfectly okay with me. He was absolutely correct, and any opportunity to promote better food in BC is an opportunity you should not let go etc...blah blah. Yes, Rob, you drove the point home eloquently and caused me to rethink my earlier position. That is great, I am not the least bit chuffed by that. If I didn't want that kind thing, I wouldn't come to this site. I do not disagree with Rob defending himself or his actions, and indeed, regret that he felt forced to do so. The thing that is really bugging me at this moment is this... He lurks here, reads our comments yet hasn't joined us. He clearly has opinions, ideas and things to share...after all, he makes one second hand response and it makes the paper. That bothers me. Yeah, he's busy. Well, so are we all. Yet here we are. Perhaps I am alone in this opinion, but for me personally, in the future, I'm not going to be accepting any more second hand responses, rebuttals or comments from you, Rob. You want to put me in my place, talk to me about food, share an idea, bitch about the service at the local boite, then you can come here, under your own name, on your own time, and start typing. If you're not too good for White Spot, Rob, you aren't too good for eGullet.

Thank you :-) And I would have gladly paid any price for a decent bottle of wine last night. I love my parents to death, but as they age, dinner gets wierder and wierder...of course when I am 80, I will probably do the same thing!

We have been to Popeye's a few times...the chicken is good, but I can't comment on the sides because to me, fried chicken means mashed potatoes, cream gravy, coleslaw, corn and biscuits, so we take it home. Have had the biscuits there, which are oddly addictive even though you can tell they are made with fat and 7-up. Closer to home, Lee's Chicken is an occasional stop...but only very early in the day or right after the regular dinner hour, when we know it's going to be fresh.

Next time I will be 40 ! That calls for two beers ! ← Having reached the landmark age of 40 at precisely 4:49 pm yesterday, I will just chime in and say that you should hold out for the most expensive bottle of wine on the menu, not settle for a couple of cold ones. Especially if you have to wait a full year to collect! Oddly enough, my 40th birthday dinner was hangar steak...lovingly cooked for approximately 3 hours in a 400 degree oven by my beautiful and slightly dotty mother, who is of the opinion that no meat shall be served until it has reached the consistency of her orthopedic loafers, God love her. Perhaps you could secure your reign as the Hangar Steak King by using her recipe :-)

No apologies necessary, it's all good - I enjoy these exchanges, keeps me on my toes! I didn't say it was sitting out overnight, I said it appeared to me that it was uncovered in the fridge for too long - big difference...but I agree, it could have been made more clear that I was speculating, not that I had photos to back it up. I do stand by my statement that the coleslaw and tartar sauce were unrefrigerated during service, tho, because I witnessed that with my own eyes. Might be okay in March, not going to be so good in June, if you know what I mean. And just to clarify, when I said I suspect this is the norm, I meant the service, cleanliness level, organization of the line and such. I know that the same way you, Arne, can probably walk into a room and spot the design flaws. It is part of my being, part of my training and part of my life experience. That's what's so great about this site...the exchange of ideas and opinions is terrific...wish I'd met you all sooner :-)

Yup...describing, not speculating. Sorry if I irked you. Your opinion differs and good on ya...that's what makes the world go round.

I hate to say it, but I do think it was the norm...I think that is just the way is. I did see the oyster burger...I don't eat oysters - I can't get past the fact that you have to eat the guts - but it looked nice for what it was, and the guy who was eating it said it was good. I also think that for 8 bucks, they could put on a couple more oysters and toss in some fries tho :-)