Badiane

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 :-)

Yup, it will get here eventually...a fool and his money are soon parted, and there is a PT Barnum in every crowd. Ready...hmmmm...well, are we ready to part with our money in an effort to leap on the cutting edge bandwagon? Probably. From a cuisine standpoint? No, most places can't even get the basics correct, so this would just present another opportunity to screw up something that should have been simple to begin with. And most people don't know good food from bad. There are maybe 500 people in Vancouver that would 'get it'. The rest would be lemmings. But you know what they say...if you build it, they will come. Charge 200 bucks for it and they will be lining up at the door. I can see Feenie doing the mango caviar kind of thing...and the ravioli. And probably other chefs as well. I think someone new will come on the scene tho. And they will go at it full tilt. Money, all you need is money. I think a Vancovuer 'El Bulli' would have to have seaweed foam...and the fish in cotton candy :-)

I can personally atest to the fact that once you are done with Dubrulle, you don't have any money left for toys :-) I thought that Aschatz, who has now left Trio for his own venture, was a bit on the Cooking School Grad with too much money side...I didn't think he was particularly interesting or inspired with the little bits of paper flavoured with dust. I found it a bit irritating, really. At least Adria is presenting actual food, not spray painted paper. I was glued to the TV for the Bourdain special, not just because of the way the food looked, which was spectacular...that cherry with the ham fat totally got me...but the potential for what he is developing, and the range of technique that may some day make it into the mainstream. Food is science, and he is certainly making it work for him. I also loved that the total price of a meal at El Bulli is about 100 pounds sterling, which, when you think about the development time of the techniques, is not very much. I was, however, kind of disappointed and demystified when my husband, upon seeing the pea ravioli globules, said 'hey, that's just glycerin and gelatin, we can do that in our own kitchen if we can figure out the proportions - that's how they make artificial skin'. I'll let you know if he hits on the right formula :-)

With regards to Go Fish... I guess I was expecting more of a Sobo in Tofino experience, only with frites. They open at 12 and we got there at 10 past. Was prepared for the line, that was fine. But there was some kind of issue in the kitchen...we were in line for about 25 minutes, and they were just starting to kick out food when we got to the counter. That in itself should have tipped me off. We ordered...and waited and waited and waited and waited...about 20 minutes for my food, and then another 10 for my husband's part of the order. They were really floundering back there. I felt sorry for them, but hey, it's not rocket science, and you do this every day, and you should be prepared for the rush. So, I ordered the Salmon Burger. So it comes on a cold untoasted bun with a swipe of tasteless mayo, four slices of cucumber soaked in rice vinegar and a few leaves of undressed greens, with about two tablespoons of soggy limp coleslaw clearly left in the cup from the day before. The slaw was absolutely greasy with sesame oil and way oversalted. Really, for 8 bucks, I felt ripped off. The fish was fresh, but completely unseasoned. My feeling was this: Cabbage is about 25 cents a pound. Surely for the price you could throw a decent amount of slaw on a plate, and for the price, toss in 15 cents worth of frites. And as cabbage is cheap, at least make fresh slaw every morning. My husband had the Fish and Chips. Nice fresh fish, good batter, a bit on the greasy side which indicated to me perhaps the issue in the kitchen was they forgot to turn on the fryer...but anyway, the frites were all about 1 inch long...looked like a lot of broken ends, but they were tasty. He had the same nasty coleslaw and the tartar sauce was completely inedible...it had that kind of scum on it that only comes from mayonnaise sitting uncovered in the fridge for too long...like overnight. Overall, it was unpleasant...I wasn't expecting the kitchen to be palatial, but I was expecting it to be clean. If it looked like that after only being open 30 minutes, then it looked like that when they started. They have storage issues, with the slaw and the tartar sauce sitting on the counter uncovered and unrefridgerated. And the worst part was this guy, in absolutely filthy whites, with an even filthier bar towel in his hand, kept coming around and asking how things were. I thought perhaps he was homeless and needed lunch...seriously...I offered to buy him something and he looked horrified and said "I work here, ma'am". Okay, dude, you have been at work for like 2 hours...did you go down and roll in fish guts on the way over here? Arrrgh. So much for exercising great restraint.