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Thanks Kurtis. Good fun and due to low tolerance I spent the next hour shopping for food with sandy drunk as a skunk certainly made it more entertaining. I think the butcher thought I was a wacko. I sobered up as soon as the car wouldn't start in the pouring rain. Ok so my shake: ~ Green Tea / Ginger / Honey Yumm. I like it because it's dry and has an almost asian nose to it (ginger). I'd drink this again with dinner. ~ Salal / Oregon Grape/ Blackberry / Honey Smells a little like Ribena as mentioned by others. Similar to Cassis but it has something else. I liked this one too but I'd say if you are going to stock it, you might want to choose either Cassis OR this not both. ~ Lavender / Cranberry / Honey Nice tang to it. Really good with them blue cheeses mmmm reminds of the Elephant Island - Crabapple. OMG this wine with blue cheese is a match made in heaven. ~ Plum / Rhubarb / Honey Sweet. Too sweet for my liking. ~ Cyser: Apple / Honey Did I try this? I don't remember ;p ~ Cranberry / Honey This was dry which I thought was interesting because it's also tart. Tart AND dry makes my tongue no so happy. Thanks Kurtis for the invite and mead it was cool seeing everyone and meeting Chef Jeff! (Come to Class next monday! ) I really would like to come down for some brunch as the reviews on the sablefish hash and truffle eggs sounds too good to be true.

I miss dancing at Latin Quarter. I think they got in trouble when the city decided that if there was dancing there, they needed to get a night club license.

I read about this in "Flavours" two months ago. Very cool indeed. <sigh> I LOVE the taste of sea bass...poor fishies...we need to clone them...wait...that probably doesn't meet the oceanwise requirements

Another good spot for bar goodness...sushi bars! You get to talk to the chefs AND watch them expertly filet fish and make sushi. It's really worth it. Plus when you come in next time they tend to waive at you and yell "Arashi-masen!" Always a nice way to enter a restaurant. I'm really digging the new places that have BIG wide bars with the forethought of people actually eating there. Really cool beans. At Senova they have a bar that runs from the front of the restaurant to the back. Half the bar is in front of the open kitchen which is neet (but as we found out hard for someone to get food from the kitchen across people seated). The "tapas" menu is ONLY available at the bar. Another cool concept. It's like being in an elite club. oooh you're sitting at "the bar", here lemme fetch you the 'special' menu.

^ nuts? Only if they sit on top of ice cream on top of a patty! Certifiably organic nuts?

No pictures! It was an unexpected item on a menu at "Sodas" which I believe has since pulled it (a real shame!). Ok so the deal is simple. Take a savoury meaty hand made patty and grill it like you do a regular burger. Then you plate it, and while it is still hot, you dollop really cold ice crem on top (three scoops - vanilla is good) and then add nuts and drizzle with chocolate and strawberry sauce. When it comes, the ice cream has just started melting and you take a chunk of meat and a bit of ice cream/toppings and eat. What you get is this crazy explosion of sweet and savoury, cold and hot, creamy and chewy, crunchy and smooth. All in one bite. It's like taking every opposite and combing it in one. The mere mention of it to my friends causes them to gag. But really, you have to try it before you can slog it. I actually ordered it on a bit of a personal mission to prove that odd things could work out together.

As a kid: French Fries and Strawberry Milkshake Now: Hamburger Sundae (1/4lb patty with three scoops of ice cream). Seriously. It was wonderful just dont let it sit too long.

Mouth-Feel - Exactly what it says but it's just so descriptive.

Fork Tender - So soft that it takes only the gentlest pressure to piece with your fork.

I've been lurking around the forums and realized that there really is a language to food and the more terminology I learn the better I can describe an experience with friends. So I was hoping to get a little online glossary started which people can search on egullet. I did a search using the google engine and came up with nothing like this already in existance. If there is something already in existance please merge this thread into it so we can have a nice list!

The Quail was my favorite, the mussels were good but not mind blowing, the rest was ok. The wine really made my night though Manny is still ironing out a lot of the teething pains of the new restaurant so I suggest people wait a few weeks before giving it a proper shakedown. Now that we made quail AND creme brulee in class I have more to compare this food to.

I went to Senova with Sandy, Alex and his friends. Senova Pictures Now I'm a total Plaeb when it comes to wine so please be gentle with the flaming on my terrible descriptions. Enjoy...

^ Screw lining up at Hatch, I'm making my way to Aurora next time! Truffle eggs and did I just read some keywords : Duck, Bacon and Fat?

... and duck fat. Don't forget that. My god that tub was beautiful. I could go swimming.

^ Out of curiosity, is there a baseline average price for private chef's or is that a taboo topic? I always dreamed of having a chef come cook for my guests...wow talk about cool.

Oh please please please tell me you have a picture!

Hey Stevia isn't artificial! I find it has a crazy aftertaste though. Has anyone every BAKED with stevia? I don't think it works but I'm desperately looking for a good sugar substitute for baking. Splenda is decent. Any others? I have a stevia plant at home. If you nibble on the leaves you get this shot of sweetness and it goes straight to your head and without the tooth pain that super sweet sugar gives you.

^ Best wishes to you both! I'm a Type I diabetic so neuropathy is a REAL worry of mine. Good vibes for you both. The only way for me to avoid the same fate is to keep my sugars in check and of course diet and exercise. I do the latter a lot more than the former but it's a start

^ I would worry that the cured meat might overpower the subtle flavour of the halibut. That would be my biggest worry.

I've been wanting to put all my favorite recipes online so I can access them on my laptop. Ideally I think I'd like to have some kind of location free TV or Laptop around the kitchen so I can type in (for example): "onions, mushrooms, guyere" and have it give me recipes based on those ingredients. I know there are databases which allow you to enter in ingredients and cross search. I read somewhere about the "kitchens of the future" where most foods come with RF tags which broadcast what they are and where they came from. The concept being that you literally drop your grocery bags on your counter, the counter scans the RFIDs of all the items in the bags and then suggests meals to make based on an online database. Sick. And in some way I wonder if radio frequencies might change the food But an interesting idea!

150 people? My suggestion would be to run away screaming but you probably won't listen to that advice. I do know you usually need 3-4x the amount of rice in liquid. So 1 up rice, 4 cups liquid. That being said, even assuming say half cup rice per person (that's not a big portion but it's pretty decent) you're still looking at 75 cups of rice and therefore 300 cups of liquid! How big is your pan? Do you have an army of gnomes to help?

Everyone loves a good roasted marshmellow right? Roasting them on a natural gas stove doesn't work. Well it works, the do brown but they taste....well...like natural gas! Other bad mistakes include leaving the pot on the stove, forgetting, taking a shower, and then walking into the kitchen, lifting the pot only to have the pot come up and the bottom of the pot stay glued to the stove element followed by terror as smouldering metal began to ignite and smoke followed by a lot of screaming followed by taking said pot and throwing it in the sink thereby causing the sink (its made out of something but it's not metal) to smolder...well you get the idea. Lots of screaming tho.

Ok guys I got the lowdown but i need to make an apology. It is actually GERMAN Filipino! My deepest apology to those who were really excited about the Hungarian part! The place is called: Fraser Park Restaurant (604) 433-7605 4663 Byrne Road Burnaby, BC V5J 3H6, Canada Google Map And it features German breakfast with a Filipino flare. A lot of the meats and sausages are all home made. Like I said it's in the middle of this crazy industrial area but the food is really hearty. Definately "off the beaten track".

New Coffee Shop opening on Main street by 10th avenue. I first thought all the construction was going to give way to a Tim Horton's but I just noticed a sign that said something like "West Coffee". Actually I didn't get a good look so I'll update with the correct name once I find out. This is odd I think since there is Soma (two doors down) and Lugs (across the street) not to mention Our Town on the opposite corner. 4 coffee shops in a one block radius?

Ok you peaked my interest. Which fields might one find said mushrooms and who wants to come with me in the cold rain? I LOVE mushroom risottio. Alex made a good point. Too much stirring is bad! I'm not going to stir too much. One more note from Chef Tony: It is an industry trick with risotto to pre-make it al dente and then put it in the fridge, then when you order it, they take it out, reheat it and add a LOT of butter to finish it and give it that sheen. So what you make at home might be 300 calories, what you get in many restaurants might be closer to 900. But this is really the only way to do it in a restaurant environment because risotto takes time.