fud

^ We learned how to do Saltimbocca with Chicken in a cook class I am taking. We used Proscuitto and it's simply divine. Anything salty would work. It's so nice because it flavours the meat that it is wrapping. Sear the proscuitto and then deglaze. I like the idea with the fish! I might try it on Halibut (but halibut on it's own sears so nicely already).

You could come and teach a class (or two). It would certainly make for an interesting and all round educational experience Best way to learn is to teach!

I didn't have a camera this class but it was jam packed with goodness. Any class where we get to use duck fat and bacon and butter and fish sauce can't be bad. Not to mention Quail Confit and Crab. My god I'm in heaven Some memorable quotes: On making a dish too rich ------------------------------ "Your first bite is great! Your last bite, you'll want to cut off you finger!" "If you eat this every day and work a desk job, it'll kill you!" On Pomegranates ---------------------- "I LOVE pomegranates, I'll take one with me into the shower with a chair and eat it. That and watermellon, I like to get my mouth right in there with the juice flowing all over my face. Delicious!" On facial masks ------------------ "All these ridiculous masks, just take some duck fat and put it on your face! Better yet fill your bathtub with it!" - [this is an approximation as I was laughing too hard to actually right it down verbatim] My god. What a class!

I knew I found my true love when halfway through dinner, she asked if we could do a "plate swap" so we could each try the other's dish thereby enhancing the entire dining experience (more flavours going into the mouth makes for a happy me). That and I found a girl who didn't find it odd that I brough a camera to every dinner we went on I find the "setting" of the mood plays a very big part in the entire dining experience. If I took really really good food and surrounded it with terrible ambience, I would probably judge the food to be less tastey than otherwise.

Hey Brian, When you say long wait for the souffle how long are we talking? 45 minutes? did you see her make it? We walked by before you guys got there for a look-see. The place looked pretty busy. I liked the giant chalk menu (I feel sorry for the person who has to re-do it when stuff gets added/deleted). Funnily enough just as we arrived and peered in we saw a souflee making its way to the table by the window. Now if that isn't perfect advertising and timing I don't know what is.

There is a store on Main and 10th called 'Kea' which has all sorts of nuts. I bought walnuts from them last night and they were pretty good! Price is a little cheaper than GI nut store for most nuts although I bought a HUGE bag of almonds, walnuts, peacans, and pine nuts and I think it ran about $17.

Yeah they do...every friday evening or something I forget and it is free. I'll check with my friend on this.

- Friday Night - Ling's Chocolate Cake. Seriously. This was a meal in itself. So good. - Saturday Night - Nu for bevy's and snacks (review in the Nu thread here) - Sunday Night - Home made pizza with San Danielle Proscuitto, peppers, mushrooms, topped with Mozza and a crust stuffed with Guyere. [too much corn meal in the crust, I'm modifying the recipe next time]

- Hart House has a cottage on the lake which looks cozy and I think can seat about 20 - Sequoya grill (sp?) has a private room as well (my friend's rehersal dinner was here) Anyone know of good venues for larger groups? I have 60-80 people looking for a bar to invade for a reunion.

OMG. And to think this class happens in the same room as my cooking class. Maybe chef marco should bring some desserts to class tomorrow Did he tell you guys what kind of chocolate he used?

^ Point taken! However now that the ginger is run its course I still feel the same way about Nu

The Fud club went to Nu for a mixture of drinks and appies and dessert. We got there, were seated promptly in the lounge (those seats are intruiging). So I ordered a port, Sandy ordered a drink containing rum and ginger beer and Jen had a marionette. My god. The rum and ginger beer drink blew me away. It's like a mojito but better! I love ginger beer. Next the waiter cameby and took our fud orders consisting of the Guyere soup, creme brulee, oyster-beer and a lemon tart. The soup - as always very very good. Damn you Nu people. I will be forever addicted. The Creme Brulee was tastey and the lemon tart was really good! After making my own lemon tart I really appreciate good tart The beer oyster...wow what a concept....injecting beer while you bite into the oyster and you get this wonderful cool/hot mix with seafood and beer. It's like a party in your mouth. Plus I felt like a drug user for some reason. Then our waiter returned and asked me if I was possibly from "egullet". Oh boy. Shocking James you rock and thanks for the GREAT service! We ordered the goat cheese stuffed wings and savoured them. Why do they only give you 5? How is 5 divisible in any reasonable way? Gimme 6! I very good experience tonight.

^ Thanks so much Ling it was nice to eat cake and meet other e-gulleters too! Sandy and I should have shared one....but SO good. We agree with Canuckle that one of the layers was a bit off the others but the cake itself was so good I just kept eating and eating The ganache was delish. mmm sugar coma. Ideally of course I guess the best way to really test the different cocoa's would be to seperate them into different cake(ettes) so it would be easier to distinguish. Regardless I was very happy to take part and will be more than happy to "take one for the team" and taste test again

Are you serious!?!? OMG it will be a swarming tomorrow! I better get down there myself.

^ so you do you guys think I can make do with just an immersion blender and some attachments instead of actually buying a full food processor?

^ We're Nu-bound on saturday for some nekkidness with a friend for drinks appies and dessert. Looking forward to the soup and stuffed chicken. I keep hearing something about oysters and some kind of beer valve. My memory of the words beer and valve together conjur images of being really really hungover the next morning.

oh yummmmm! Dang it's 1:30am and Im hungry now!

Thanks guys, I found the post and got a hint on how to search more effectively. I'll take a look at immersion blenders since they seem to have chopping attachments which might do me till I have space for a proper food processor. Looks like KitchenAid, Braun and Cuisinart all Make decent ones.

Thanks Neil, I'll take another look. Every time I search the word "food processor" or 'blender" get recipe gullet links and a couple of single posts. Maybe I'll look for "magic bullet"

[i did a quick search and didn't find much on this product or similar but please post links to other threads if my searching skills are lacking] I saw a box (as seen on TV!) at London Drugs today and realized that I don't have a blender or food processor. My question is. For someone who is pretty limited on space, what do you eGulleters recommend or personally have good experiences with in terms of a blender/food processor. I really don't have the space for a seperate blender, hand blender and food processor. In fact if my class with the NorthWest Culinary Academy works its magic I'll probably take up even more counter with a pasta roller and food mill Does this mean I need a bigger kitchen? Moderator's note: This topic has been merged with the previous one.

hungry_moose, We knew you meant vancouver But the concept of Curry in a VCR is pretty funny yeah I hope you didn't take that the wrong way heheh. My coworker today told me his son put toast in the VCR till it was full and then asked why the toast wasn't popping. Awesome!

(my 17 year old sister thinks I'm immature - go figure) My point exactly! A diner that has juke boxes on each booth can't be all that bad. I'm trying to find a hungarian/filipino breakfast diner out in the middle of an industrial area from my friend. I went there last year and the food was really good. The whole place was full of construction workers and foremen and the breakfast was hearty, tasty and cheap.

When I was there the lines were really the only thing that annoyed me. I mean I used to be ok with lines (ie Blue Fox) but I think I'm getting old and cranky and want to show up and just be able to get in The food I found was solid. Good eggs benny and I really liked their potatoes mmm. I don't know why but i find very few places that do potatoes right. Mostly they are rushed and therefore mushy. I haven't been here but it reminds me of a "classic diner' which I am really excited about. One friend of mine stated that it was a good spot and the booths rock. I LOVE the fries at subeez/wazubeez. It is a shame you got poisoned Give em a try again I'm sure they will vindicate. If I'm competing with Ling I'll just raise my little white flag. If my neighbour is competing with Ling I'm happy I have front row seats. Cafe Barney? It has a "secret" patio! How cool is that? I really liked the dinner I had there actually. I'm all about secret stuff I would love to buy a house with a hidden staircase behind a bookshelf.

I was seriously expecting a picture of a VCR with curry poured into it by some innocent looking child I've never had the curry at the hotel but I find Vancouver is a pretty decent curry city. I love curry. Samosa Garden has some good ones. Lots of places in the Punjabi Market area (50th or so and Main). Mmmm. VJ's of course has really amazing flavour - I just wish I got more on the plate

Any restaurants out in Vancouver that serve ice cream on top of their pancakes? It's a great combo albiet certainly in no way remotely healthy