Coop

Yes any scotch brite pad, scouring pad etc that has had contact with cast iron or mild steel could cause surface rust. In our shop environment we do not work on anything but 316L stainless steel to prevent any type of crosover between sandpapers or scotchbrite. Also cleaners specific to stainless steel pots are not really necassary, any mildly abrasive cleaner can buff out scratches and mild oxidation. Yes I may have overstated my case for submerged steel. it will eventually rust but not as fast as it would at the surface. I also believe they have been building steel ships since at least 1863 when the Star of India was commisioned. So I will change 100s of years to approx. 151.

Dave the cook. I beg to differ. If your pans were completly submerged in the brine they would not rust. You need the presence of oxygen thus the term oxidation. Even after hundreds of years ships made from mild steel survive as wrecks under the sea.

I think there are two key factors in why does stainless steel rust. The first is the alloy and the second is the finish. Bear with me I am not a chemist or metalurgist (check spelling), I do however manage a company that builds high polish stainless steel yacht hardware.(www.starlinebyirion.com) The first factor is the alloy. We use only 316L, and in a briny marine environment it will not rust or corrode. The second is the degree of polish. If the product is finished to high degree of polish it will inhibit oxodization. What I am talking about here is mirror polish. These are what I believe to be the key in why does stainless steel rust? I can guarantee you that 316L highpolished product will not rust in any environment. However once you heat it your on your own. I also would say that anything with a brushed finish will oxidize because of the rough surface. Why are stainless steel knives undesirable? I think it is because of the hardness of the blade makes it almost impossible to sharpen. In the process of making a blade the metal becomes work hardened. Thus ruling it out for future sharpening. I can assure you that any cookware made from 316L polished stainless steel would be priced beyond the reach of many of us. I find my All Clad Stainless Steel cookware to be acceptable but tarnished. They do need to be polished from time to time with a mild abrasive. Be careful not to use any polish or tool that has been contaminated with other metals as it will then leave surface rust. As for Passivation I do believe it works but is not suited for home use. We use a highly corrosive nitric acid solution. A lemon just won't be acidic enough.

I'm sure someone has already thought of suggesting the Harvest Vine. Great Basque tapas. Also I second all recomendations for Le Pichet. When in Seattle Coop and Mrs Coop like to stay at the Vintage Park. Check out thier evening wine tasting. Some times they actually have wine makers with unusual bottles. Like Mike Hogue (with 95 reserve Cabernet) or Kay Simons from Chinnook.

So now us people in BC have something in common with the other solitude. Our hate of all things Toronto. After watching the show Opening Soon's episode with the folks from Cube it looks like they would be perfect foils for our boy Rob Feenie. They could have a half hour episode on hair frosting. Face it the Food Network Canada seems to bring out the worst of both coasts. Don't get me started on those Betty Crockett triplets on Canadian Living Cooks. Have you noticed that two of them seem to be getting bigger? It can't be from the food they prepare on the show. Hopefully it's from the wrap parties at Harvey's and the Swiss Chalet.

Ascevi Sauvignon from Italy. Very tasty grassy style wine. i also liked Dry Creek vineyard back in the days of David Stare. How about Mondavi to Kalon Block? Bit pricey though.

Went to Pho Hoang today had the Pho with Rare Beef, Brisket and Tripe. This was my first visit to this place and all I can say is "not good". The broth was salty and dull. I began to think Knorr, oh no. However on my way out I looked in the kitchen and saw a pot with what looked like beef broth on the simmer so maybe it is authentic. If Denny's did Pho this would be the place. I would not recomend this place when there are so many better in the East Vancouver area like Kim Phong, Au petit Cafe, Dakao or Pho Thyng.

This thread led me to wondering, who does Food Network Canada target it's shows for? Watch the adverts, Lipton Sidekicks, Uncle Bens microwave rice, and other items aimed at people who probably don't cook like chefs or eat in restaurants other then the occaisional trip to the Burger King or Subway.

Cabrales: Way to take one for the team!

I shall seek it out (both the restaurant nad the broth). I plan to have Pho only once this week . I have to limit myself so my Pho addiction can be controlled.

Dude: Que ce que cest Stagiere?

If the Tomato sauce has no onions I would recomend a half bottle of Petrus 82. If onions are involved perhaps a Grange hermitage from the 90s. These are my recomendations unless money is an issue then you may have to consider the same wines but in off vintages.

Yes in a meal with one bottle per dish the association could be made (cote du bouef and an 85 Vosnee Romanee perhaps), but many diners favour multiple course meals with perhaps one or two wine selections. What then? The wine and food dinners of the early 20th century gentlemen's clubs seem to have given way to moderation especially in restaurants on the west coast of North America. In a way you make my argument by suggesting Cote du Bouef which seems to be a simply prepared dish. You could easily pair it with a fine wine. What to do when having more complex dishes like Grilled Ahi with wasabi in a celery and apple broth. And just to make things more complicated some of us say let the chef decide.

I will stifle my opinion on the quality of the chefs on this show (i don't want a nasty e mail from the moderator) Ned Bell excluded. As a former food industry type, I notice the chef's skill with a knife first. All the creativity and smart talk cannot hide a lack of basic skill. Who is the guru of technique? Not the posers on Cook Like a Chef, certainly not James Barber or Betty Crocker, or the three fun gals on Canadian Living Cooks. All trained cooks and chefs know it's Pepin. Even age and raising a family have not diminished his skills. All shows with names like Cook Like a Chef have to compare themselves to the standards set by Chef Pepin. I will happily watch his shows with Julia Child or his goofy daugther for just one look at him boning a chicken or slicing an onion. I can't say that about any of the chefs mentioned here.

Cabrales' talk of having Opus One at the French Laundry made me ask this question. Does fine wine get in the way of fine food? You can also make the case for fine food tripping up a great bottle. Can we enjoy both at the same meal? I say no. I enjoy both vices but at different times. If I am having a bottle from my cellar I will enjoy it at home with a simply prepared meal. I recently served a bottle of Chateau Fonsalette Syrah with a simply grilled veal chop. This was a perfect match in my opinion. The veal stood back and let the wine run the show. On the other hand I have enjoyed meals in fine restaurants with a bottle of Beaujolais or other simple wine and found that it complemented the food making both the food and the wine better.

I was just wondering can you get either the House Special at Amante's or the Tom's Special smotherd in gravy and topped with shredded chocolate? People where is the love for simple pizza. A fine crust, a light tomato sauce, boconcinni, fresh basil and a sprinkling of olive oil. To be baked in a wood fired oven. Not to be impinged on a conveyor belt.

I have recently come off a Pho and Bah Mi binge. I love the food and the low budget operations that seem to be on every block here in Vancouver. For me the best can be found at Kim Phong (formerly Hoong Giong) on Victoria Drive. This spot has recently changed hands and gone through some typical restaurant growing pains. however they still offer the best bowl of soup in town. The one I recomend is the spicy beef and pork with vermicelli. It is a bit unusual but authentic. Watch out though after you become a regular they start putting more and more unusual ingredients in you soup. My last visit netted me two squares of Pork Blood. I'm afraid that is about one mile south of where I draw the line. I managed to get one down. It had the same flavour as you get when you cut your finger and lick the blood. Yuk. I digress from the original point. All the Phos here are the best I have had.

I find that the show is a little overdone. I enjoy watching Ned Bell who seems to have something of interest in each one of his shows. I worry about what seems like mock enthusiasm. Are these people really in love with the food like they seem? Maybe it is a bit much. Also where are the Vancouver chefs? I geuss guys like David Hawksworth and Pino Postero don't carry the kind of cache as a chef who works at a cooking school in the Maritimes.

What else is on the menu at the XXX?

I actually find Tom Douglas to be friendly and knowledgable. He comes across well on both TV and Radio but come on enough is enough. Lynn Rosetto's show can be listened to on the web at her website. To find the address go to Sautewednesday or the mamster wesite. She is excellent, I have her book about Emelia Romagna. I have a little trouble with the folksy NPR banter though. "yes it is the finest bowling alley food in Texas" "Really fine food in a bowling alley?"

By the way I did have a great meal at The Dahlia last year. So I do like the guy. Only in the appetizer size not the full meal deal.

What is the deal with this guy? Is he the world's biggest Publicity Hound? He makes Magic Johnson look like a shrinking violet. My 13 year old son is thinking of doing a public access TV show do you think Douglas would like to do a spot on additions to Kraft Dinner. It may interest him because I could guarantee at least 3 viewers.

For me it is Anchor Steam. Perhaps it is my love for all things Maytag, blue cheese, York Creek Petit Syrah, my dishwasher etc.

For lovers of Italian or M. Chiarello try MCNAPA.com

When you start this magazine please call it Toronto Food eh. Leave us western seperatist out of it please. Like TSN the Toronto Sports Network. People like me make any attempt to lump all Canadians together impossible. I have more in common with my nieghbors in Seattle (108 miles away) as opposed to my fellow citizens in Toronto (3000 plus miles away). Got to go I have a tee time at the golf course.