fud
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Posts posted by fud
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I think steeps on broadway is a good gauge. Their teas range from $3 to $7 I think. I am more than happy to spend about $5 to $6 on a really good pot 'o tea. The flowering ones are even more expensive I think.
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Another option could be Wazubeez, just across 1st Avenue, east side of Commercial Drive. Will have music, not live mind you, good beverage choices and food too.
Mmm Garlic Mayo Fries....mmmm
Otherwise I think Marcello's is open pretty late (1st and around grant I think)
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Overrated.
I'm not sure how Donuts and Coffee became the norm but I don't find it that good. I mean it's sugery and addictive but yeah...doesn't do it for me.
Then again I don't drink Coffee and I'm diabetic so go figure
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Mine too ... I just like the look of them off the board. Besides, I can never have too many kitchen gadgets!
A.
I took my baguette home and .... got yelled at.
Because Sandy and her sister ate the WHOLE THING! We took the Jam we got at the wedding over the weekend and ate the whole thing mmmmm.
Hmm I wonder if you can chop the gnocchi board in half to make TWO boards
What a great class last night! I'm slated to make that salad for thanksgiving at home.
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So do you guys use the traditional charcoal hotpot that sits in the middle of the table? My Malaysian Auntie used to do that for special occasions. I love the smell of the burning charcoal.
Is there a restaurant in Vancouver that does this, or is it more of a home cookin' kind of thing here?
Zuke
Actually we just use the portable stoves and the split sided pot (one side for satay sauce and the other with a broth of sorts). Hmm I don't think I've ever used the charcoal hotpot!
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After hemming and hawing - my brother is going to provide an clear alternative to Turkey and the fixings - a Chinese Hot Pot! His friends love it and it is a nice change from the usual. When the weather gets cool - Hot Pots are so warming.
I am not sure if I will be home.
I'd love to have a hot pot on the roof of my building.maybe next no non rainy fall day i should get some foodies together
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There's a new bubble tea house which opened 1 block from Dragon Ball called Gizmo. Anyone been? I heard they are giving away free bubble tea for a limited time as a way to draw people away from DB and to show off the fact that they atually have places to sit
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Thanksgiving starts with a social call from my Aunt who usually calls about 1 week before thanksgiving. She chats with my mom and talks about all sorts of great food and how "we" should all make this and that and how yummy it would be.
Usually the conversations ends with my Aunt saying something like "ok then it's settled we'll all have a big family dinner at YOUR place <points to my mom>. You make all the food and I'll bring the guests and wine".
Hilarious. My mom is dupped every year. She ends up looking shell shocked every time and then gets to work on preparations. I'm not sure how many years this has happened but every time she seems to not realize why my Aunt is visiting - always in October
We go for the turkey/gravy route. I sometimes make my Foccacia bread as well as sushi (yeah not so traditional). My mom makes Turkey and throws in something very ethnic like Afghani food or Curry or Malaysian Lhaksa mmm.
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Are you saying that you will honour the competitors coupon?
Uhh for $99 I'm sure Neil could give us some pretty fine dining
Mmmm
Man how do you make a cake for 'Ling' when she's the dessert expert. That's like buying an engagement ring for a girl who works in a diamond shop!
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Add tax, tip a couple drinks to start and a cheap bottle of wine and you'll drop 200 bucks on a very substandard meal.
Or you could take the same 200 bucks, your significant other and another couple to Cru. Eat better, drink better, get way better value.
Yeah I'm still bitter becuase I fell for the Mortons scam once before.
Is this the same deal as before? 2 can dine for $99? Sandy and I went last time and I quite enjoyed it but then again we arn't the type to order too many drinks. Maybe a shared glass of wine with dinner so it ended up being like $110 plus tip.
LOTS of food tho, we couldn't finish!
Wes
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Mmmmm foood.
Must.eat.must.eat.at.yaletown.
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^
But faster! I've never ordered something elsewhere where they take your order and return in under 1 minute with your bowl of food ;p
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Thanks guys, you rock!
The party is a wee table for 3, so space shouldn't be too much of an issue, assuming they are seated at a 4-top. All I have to figure out is the timing - if I can make there by dessert hour.
Thanks again
Too bad you're not going to Nu. Desserts are $3.50 or something! Damn what a deal!
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As to why there are not more Chinese people running Thai restaurants - there are already few doing so. SE Asian places like Thai House and Tropika are all Chinese owned. Why there are'nt more I think is there are'nt alot of Chinese people who live in Thailand - the same way that there are in Malaysia, Indonesia, and other SE Asian countries. So the cuisine is not familiar.
'
I'm going to get behind my flame shield before I start
[steps behind]
My theory is that it is also a bit easier to open a japanese restaurant because the key to good sushi is good ingredients (fish). And Japanese food is simple in the sense that it is SO good without having to go into elaborate spices and other things. Simple, good food. So I think the barriers to entry are a little easier. A little bonito, seaweed, miso can go a long way. Then throw in the triage of Mirin, Soy Sauce and Sake and, well i swear i can make my cornflakes taste japanese
Thai food although that that complex might need a bit more in terms of getting a retaurant started
I'm chinese buy my uncle is thai...makes for really good family dinners mmmm...[/steps out from behind shield and runs screaming]
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In pastry at NWCAV we were allowed to take everything we made home, but there was so much stuff that we'd donate a lot of it to a shelter!!! A friend and I realized that our chef threw away a slab of our favourite chocolate and we were pretty upset, even though we'd been eating it for a week straight
Yeah I think they do that at Dubrelle as well. I recall being called at night and told to "come over to eat marvellous desserts" because she had too much. It was a tough job but I managed to "help" in this task
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The fact that he/she went to a fast food joint is not the point though. If I drop $200 on a fancy dinner I expect to be sated. Bottom line i should at the VERY LEAST be sated. I dopped $200 on a dinner at the Wikininnish and although I was thinking "oh man im going to be hungry after this" I was overwhelmed by like 14 courses plus palet cleansers. I had to yell uncle before dessert arrived.
Sandy took me to Tojo's and perhaps my expectations were high (they should be) I was not very impressed. I will say that the food was solidly good but certainly NOT worth the money. There are several other places with similar quality fish for less. I heard of some place in Richmond from Alex which carries parts of Tuna which you can special order and they have it flown in from Japan fresh for the day you want it.
IMHO Tojo is good, but not worth the money.
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I don't really know. re VCC: I had the impression, or was given the impression, that they were gearing people for more industrial-type kitchens. But mostly I chose Dubrulle because it was a shorter program.
My fiancee's sister took a chocolate course with VCC. Get this. You spent all class making these chocolates and THEY KEEP them. That's right. You don't take them home. In fact even more ridiculous - they SELL them in their store. Someone correct me but don't you need some kind of food safe to make food for public consumption (sidewalk meat stands notwithstanding)?
She was totally unimpressed and will never recommend that school to anyone.
She also took a pastry course with AI and said although the course was pretty good she found them extremely disorganized (the teacher didn't even know she was scheduled to teach this course). They didn't get their 'kits' till the 3rd or so class and then it consisted of what looked like an ikea knife (might be nice, it didnt look like much on first impression). Regardless the course seemed ok just disoraganized since even the teacher did not know where anything was in the kitchen.
And the apron you get says AI and not Dubrelle...she was a little choked hehe.
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All the okonomi-yaki I've encountered is the "integrated pancake format". God knows there is probably a proper culinary term for this, but I'm a scientist so "integrated pancake" will have to do.
Yeah that is correct but the Korean seafood pancake is kind of an integrated pancake too! But totally different flavour
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Hey! I just left the rest of the meat in for another 30mins and its getting nice and tender mmm!
I'm going to stew it a bit longer then!
yeah i bet a 2 day course would be great...good way to 'taste' the course and see if it suits you!
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So I made a salad consisting of
- Mixed greens
- Apple
- Pear
- Orange
- Feta
- Lime infused olive oil and Balsamic
- A little ginger and garlic
Then I made a stew with some beef I had (low quality
)So I made chopped up some stuff for the Mire Poix
- Carrots
- Onions
- Red Pepper
- Parsley
- Potato
And some spices which I roasted mmmmm
The finished product? Looks pretty good although the meat was still tough after 1.5 hours of stewing...darn tough meat!
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I don't think I'm a lazy butt. I bake almost everyday, and I probably spend more than 10 hours a week leafing through pastry books and surfing online, trying to learn as much as I can by reading recipes and techniques. (Actually, I bet it's more like 20 hours a week...I'm always on the computer scrolling through recipes and looking at plated desserts.) So I guess I'm putting in at least 20 hours of my own time a week (including the time I use to bake). Outside of school, work, and baking, I have, like, no life. 
You are hardcore! And you love pastries! You know I figure you might not benefit much from these sorts of pastry classes then. Instead maybe take an advanced course or talk to the chef and see what he/she thinks
I'm making a salad and stew right now..slighly different from last night but I wanted to make sure I understood the principals
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Should you be interested in dining with some eGulleters and restaurant industry folks on the Monday, have a look here.
I second Lee's suggestion of Chambar, but would also include Nu, C, and Aurora Bistro if you're skipping Bishops.
Also, no visit to Vancouver is complete without visiting the beefcake behind the line at the HSG.
In case he doesn't know HSG = Hamilton Street Grill and yes it's worth a visit. I will second the notion of going to
- C (I am ALWAYS happy here)
- Aurora Bistro (They put things together you never would have though possible)
Anyone here think Tojo's is overhyped? I was not too impressed with it. There are better sushi places to go than Tojo's for sure I think.
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I really hope I don't come across as being dismissive of the course (or overly confident in my abilities) but with the exception of ice-cream, I've done all of these desserts on my own over the years, and I wouldn't consider any of them to particularly unique or difficult. I'm quite sure that anyone with a bit of baking experience, the proper equipment and a good recipe can turn out a good chocolate espresso tart, a souffle, or a mousse cake. So my question is does the instructor for these Serious Foodie baking classes teach a lot of professional secrets that I might not know, to justify the expense of the course? (I don't make a great deal of money.) I would like to learn how to plate my desserts nicely.
Perhaps someone who's taken the Serious Foodie pastry program can chime in on this...?
Not that I've taken the pastry course but I would hazard a guess it is like anything else that revolves around education. You could probably learn everything you need by experimenting on your own and picking up a bunch of books.
I'm pretty sure I could also be in the same boat with the cooking class if I actually set aside 3.5 hours every monday experimenting with food and reading cookbooks.
But I've come to the conclusion that I am a lazy butt! And I need to have a course which I am paying for to motivate me to comit to learning and experimenting. On top of this, Chef Tony fasttracks a lot of the tricks of the trade for us (some things I've learned in the class would take a long time to find if I were to skim through books on cooking). I think the course if worthwhile because it puts you in front of someone who really know's what they are doing and you get to interact and experiment with said expertise in house. I think this is the value-add to taking a course like this one over experimenting at home.
Of course experimentation at home is a MUST in conjunction with the course to solidify what we learn.
So I bet you will learn some neat industry tricks of the trade. But I also bet you could find these tricks if you read enough pastry books
I guess the big questions is whether you want to have a time set aside every week for 8 weeks (or something) where you can consult with a really experiened pastry chef and perhaps try some things you might not want to try at home. In terms of learning "advanced" pastries and what-not, I don't think that's the marketted value add of the course. Chef Tony told us what he really wants us to take away from his course isn't a pile of recipes, but an increased confidence in ourselves and our cooking. A confident cook is or will soon be a good cook. When you're not afraid to add a little fennel or basil or cumin to something because you KNOW what it will do to your dish, you become a better cook. Same goes for Pastry I think (although with baking the "equations" are more strict and cannot be deviated as easily!)
Is it worth the money? I'm already more confident and it's only been 2 classes! Now I'm not guessing every step of the way. I understand what kinds of steps need to be made and more importantly, WHY. And the class is a wonderful medium to learn this stuff. Money well spent IMHO
Actually do you know who is teaching the pastry section?
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It's probably my fault for starting Wes on this duck fat thing ever since I mentioned that a certain Vancouver restaurant was using this as a secret ingredient in their mashed potatoes. Probably doesn't help that he and his GF made a roast duck recently and has lots of duck fat kicking around at home...
Alex
Bing - spot on. I have a Jar full and nothing to put it in! Hey Daddy-A can we add it to the Caveman Pulled Lambwich?
Serious Foodie Class in Vancouver
in Western Canada: Cooking & Baking
Posted
Welcome to the class! Also fun to have Chef Tony mistaken me for you right from the get-go. Ha he looked embarassed. I was like "why does he keep calling me Brian?"
Maybe it is true...all asians go look alike.
Sorry I digress, the goat/brie walnut/pistaccio breaded/friend cheese has got to be the tastiest thing I've learned to make so far...oh my god.