fmed

*Ears perk up* What what did you say fmed? Another location of Benkei Ramen has arrived near SE False Creek? When? Where? It's not yet open...it is at around Ontario/Main and 5th (43 East 5th):

There was minimal coverage on the Vancouver dining scene. As you say, the usual suspects had some exposure (eg NY Times, etc). The Conde Nast article on Chinese food in Vancouver was hyperbolic, but at least tried to be different. Surprising little coverage in the blogosphere, as well. The predictions about how tourists don't venture outside of the core and don't tend to eat out were pretty much bang-on. Large areas of the city were completely dead during the height of the games. Restaurants in those areas that I know would have been hopping on certain evenings were near empty. Even in Gastown (right next to the core), proprietors were taken aback about how little they experienced the halo effect. Sports tourists are not like regular tourists... they come for the sport and not the eating nor the culture. The silver lining is that many of the organizers and media who were here for months before the tourists came actually did so some dining around...hopefully they will spread the word on how well they ate here. Jamie's predictions about how some areas will evolve sounds about right. I'm most curious about how the Olympic Village will affect the surrounding area...including the crescent that extends all the way to North False creek and Yaletown. The area between 2nd and Broadway (now predominantly a light industrial zone) will surely evolve. I note the opening of Nuba and Benkei Ramen in the fringes there. One sleeper is Keefer St/Chinatown zone with Bao Bei and The Keefer on the beachead. Will we see more new restaurants and boutique hotels, etc there? Lots of hype and support for them in the biz. The Oval in Richmond is another interesting case. The City of Richmond is hoping that the Oval will revitalize that area around the river. To raise capital to build the Oval, Richmond sold off 7 hectares of land to one developer. This developer (Aspac) intends to build 2000 units of housing (4000 people) there. They also purchased another 3 hectares to the east of the Oval to build mixed-use commercial/residential properties. It sounds a lot like Richmond's version of Concord Pacific (Expo 86). Richmond will need to foster a tight partnership and a shared vision with Aspac.

If you can swing it, go late in the evening. I was there at 9 on a weekday and I was seated immediately.

I was there a couple of months ago and am dying to go back. I only had a few dishes....but my own litmus test (dan dan noodles) passed with flying colours. (Lots of Sichuan peppercorn and cruncy fried soybeans in a "proper" chili-oil sauce. The noodles were also nice and chewy.)

The hype must have spooked them!

Angel Seafoods often has live uni in the back. Also, in Steveston, one boat specializes in uni. It is called Kuroshio. I don't know if he is still selling over the winter but you can call him at (250) 812-1252 Cured ikura - also at Angel. You can get small amounts at Fujiya. I haven't seen uncured ikura retail in quite some time. (Many years ago, my father used to buy buckets of egg sacs from fishermen in Steveston for peanuts. This was before they started shipping it to Japan, of course).

I must try this dish. I go the the S&W Pepper House on the lower level of Crystal Mall and I always end up over-stuffing myself ('cause I go to Wang's upstairs for an order of XLB as well.)

You clearly know your pizza science. I'll defer to you on this.

Both techniques are trying to achieve the same thing - simulating a hot hearth. It's difficult to get a balance between top heat and bottom heat without a good oven (wood-burning or otherwise). This is why I chose the two stage technique. I have tried HB's technique and it does work well, though I have to make smaller pizzas to fit my skillets. (Coincidentally, I have used a skillet to reheat delivery pizza for years.) PS As a matter of interest, to get the woodsmoke flavour of a wood-fired pizza, I often use a smoker box in the BBQ or use a smidge of smoked sea salt in my tomato sauce (which is just crushed canned tomato and salt).

Thanks! It took much trial and error over the years. It is a two-stage bake. First stage is done in my gas grill (Weber Q120) with a pizza stone preheated for about 15 minutes (it gets blazing hot and if you leave it preheat longer, you can scorch the bottom of the pie). After about a minute in the Weber, I put it into my preheated oven (set to max ~ 550F) on another baking stone (preheated for about an 45min-1hr). I set the oven to broil for a couple of mins prior to transferring the pie. This stage cooks the top of the pie. If your timing is right, the pie should cook in another minute for a total of about 2 minutes total for both stages. Much longer and your crust toughens. I should add that I have experimented with various milling grades - from Tipo 00 to regular AP flour. It does make a bit of difference in texture when I use the Caputo, but not really enough to justify the additional cost, IMO. I have also tried using only the oven plus a baking stone at max temp, but the results were inferior to this method. (I haven't tried modding my oven or cooking in the self-clean cycle, etc. I'm pretty happy with the results I am getting.) Of course, YMMV, so you will have to do your own experimenting. (Sorry to take this thread OT).

Thanks! Give it a shot. Some starters are quite mild. I have two in my fridge - one I started from organic rye flour and pineapple juice which is fairly mild but has good flavour. The one I have adopted and use for pizza now is somewhat tart if you let it cold-rise for more than 18 hrs or so. They both behave quite differently.

Totally agree with the slow rise - it provides the biggest improvement. I do a cold-rise in the fridge with a fairly wet dough (maybe 65-70% hydration) using a sourdough starter from a generous pizzaiolo.

I'm a bit of a pizza geek. From my own experiments, research and from talking to pizzaiolos, I have come to believe that the effect of water hardness is overstated. IMO, the factors that make the most difference in the texture of the crust are: the oven temp/heat, the selection of flour (eg regular AP vs tipo 00), the dough formulation (especially in terms of the addition of oil and hydration), the leavening process (eg using sourdoughs, pre-ferments, etc), and the method of stretching the dough (skin). $0.02 (CAD). -f

Scratch that - it is now open.

When does it reopen?

It is a great and versatile "secret ingredient." Try a few pinches in burgers, meatloaf, etc.

I have nothing substantive to add to this discussion other than Heston Blumenthal and Kyle Connaughton (both of The Fat Duck) were just in my city (Vancouver BC) to do a demo to a select few people of the SousVide Supreme. (I wasn't in attendance.) Is Heston the new George Foreman of Sous Vide?

There are (were) some minor examples of foam and spherification here and there (namely West, the now-defunct Rare and Gastropod, etc.) Nothing that involved liquid Nitrogen or similar envelope-stretching things.

Actually, I was there again recently and I meant to post back a report here. No they don't have it. If you do go, definitely have a pide or lavash and the eggplant salad. I have pics of their menu here.

I recommend Anatolia's Gate on Kingsway in Burnaby. I don't recall if they had Gözleme specifically, but mst of the food I have head there has been stellar...especially anything to do with flatbread. (They have a brickoven). The owners used to run a Turkish restaurant in NYC (I think they are still part owners - a relative is running it now).

The Cumin Lamb sandwich at Peaceful Restaurant in Vancouver BC (they serve Northern Chinese specialties from Xian and surrounding province):

The banh mi from Tung Hing in Vancouver BC. They bake their bread on-premises so it could just be a matter of a couple of minutes between coming out of the oven and being filled. ($2.75 CAD):

Try Liberty on Granville Island (since you are getting the sake there) 604-602-1120 or Robson St...604-633-1922

I heard good things about Darby's (I haven't been there since the '80's - I should rectify this soon). Does the Irish Heather count as a pub? I like the food there too. I haven't been to a Long Table Series event yet. It sounds like it has resonated with Vancouver diners as it seems to sell out regularly.

I personally prefer Salt as an after-dinner affair.