fud

So then the next question is...where does the "tank" waste go?

I read somewhere that 'C' has some tank raised salmon as well as part of the Aquarium's Oceanwise program. So whats the deal with "tank" raised over farmed. Does it just mean that the waste isn't cycled into the ocean?

Is this an invitation? heh heh.... (I'll bring dessert!) ← Maybe I do live really close to where some of us are taking that cooking class (hint hint)

Weird I thought there was a MexiCali's on arbutus and 33rd (ish) by the chevron station.

I went around GI twice lookin for this stuff but what I found was that it wasn't labeled russian red garlic or anything like that. I found it under "giant purple garlic - local bc grown". Wow. This is really good stuff...the skin is so think so it even peals easily! I roasted some and threw it in a mash...yumm. Even raw it was tastey. I'm going back for more! I asked a vendor if they heard of a vendor that sold russian red garlic. He said "Garlic, chinese, america, whatever, it's garlic". I had to hold back my reply - which I said under my breath - "that's why you sell nuts!"

^ nice!! I love hotpot. We had one on friday! I'd love to have one on the roof of my building since it's nice and cold and I love hot hotpot when it's cold out. We had a really nice thanksgiving consisting of Turkey and braised lamb as well as yummy Goat cheese and pistachio salad mmm (sound familiar to you NWCAV people?)

Amen. That soup is evil. I've had dreams about that soup.

Oooh that hurt! You're lucky you're not waiting on anything I'm working on Alex!

mmmm Seared Halibut. mmm gnocchi....mmmm baguette....mmmm

No Way! Too bad I kinda liked that place after a long day of paddling. Add House of Salassie to that list (Ethiopian place next to cheesecake etc on granville)

Ooh Daddy-A I think your pic might get photoshopped before it's given to you now My baguette is on moosh's camera too....Moosh you are such a great great person, you take your time on those pics

Epis! mmmmm If you let it rise twice or thrice the bread should be softer inside too!

Perfect timing! I need to buy some garlic to roast for this monday! mmmm

We went to HSG last night. It was packed! Wow for a thursday too! Food was great and Neil looked really busy. It was only towards the end of the night that things started to slow down. Great Job Neil! Hanger steak was very much packed with flavour. I didn't realize this cut had so much oomph! GBP as always divine (I ordered the apple tart because Sandy wanted the GBP...I should have gotten the GBP too!) We're going to hit up Ciopinno's if we have time. It looks good too!

I believe they are closed. Sandy tried to go a few weeks ago and it looks totally and utterly closed. This is a real shame since it (IMHO) bettered Nyala by a long shot and the owner "Gerba" or was it "Germa" was an amazing host who really gave you the homestyle treatment. I really hope he just moved instead of closed down...

Actually that's a good point. "Most Memorable" can certainly include sumarai sushi since their sushi can be best described as "memorable". It's nice to see restaurants for the masses mentioned in here in retrospect. As I like to think of myself as a peon with foodie aspirations.

Summer - Hefeweizen with lemon - Lager + Lemonade (when it's too hot to have a beer but too hot NOT to have a beer) - Strongbow Winter - Guiness - stouts - Pale Ale My roomate brewed beer and he made a wicked "mint" beer one season. Really good with a hint of mint (he used mint tea!!). Then he made a christmas beer featuring nutmeg. Oh my. Way too much nutmeg. Drunk AND hallucinogenic and extra special bitter (yuck!).

<scratch head> Is all this food from business class or first class (for those flights that still have it)? I fly mostly coach so I don't think I've every really had a 'good' meal on a plane. Am I missing something? I did have one flight from Vancouver to Tokyo via JAL in first class and it was quite nice. lots of legroom and mimosa's before takeoff.

Alas I think it's just a display But nothing's stoping you from asking them!

I was perusing the NWCAV site and found this pic and thought of you Ling The serious chocolate program!

I like how Hon's got best chinese and Sumarai Sushi (this can't be the same place I'm thinking can it?) got an honerable mention

I went to the aquarium two years ago (I think it was the first year they had it?). It was pretty fun and the aquariums are awesome. The seals were very playful and really enjoyed playing with the guests behind the glass. I don't remember the food at all! Was there food?

<drool> That food looks divine! The cheese salad...oh my god...im making that. And yeah I had a long week at work already (and it's only wednesday) so I'm thinking of making some foccaccia this week. mmmm.

Is this just not up for disucssion or did ya'll miss the question? ← Hey Appreciator, No problem! So here's the deal: You go into class, joke around a bit, grab the recipes for the day. Chef Tony then goes over recipes in the order you will make/prep them. He goes over some of the theory, makes entertaining references to movies from the 80s and 90s and then he puts us into groups of 3 or 4 and sends us off to our stations where we apply what he taught us. In many cases he tries to get each of us to demonstrate the stuff he teaches but of course us being 24 people it is hard to have each of us do every single thing individually in the 3.5 hours of class. But basically he lets us decide who does what (like for example Arne chopped some of the veggies, Tanyia (i hope i got that right) did the sauce and I was on searing the fish). Like a real kitchen It's a really good mix and he breaks it up so say when we had the bread rising he taught us how to make the gnocchi and once that was done, the bread was ready for pounding and we could make our gnocchi. I like how he breaks the class up into chunks of time so we dont get like 1.5 hours of instruction then end up lost in the kitchen. it's done in bits. Enough for my wee brain to absorb!

Hanabi! And the Okonomyaki isn't bad there either!