Sam Salmon

No, the procedure is that you bring in your own chopsticks, often highly valuable. Made of Jade, Pearl, Gold, or other exotic matériels and they will keep it behind the counter for you. I wager most Japanese restaurants would be willing to do it for you if your a long time customer and it's usually fairly discreet so if you don't ask, you wouldn't know it existed. ← You misunderstand my post. Of course people can have Ivory/WHY Chopsticks if they choose to bring them along. But where I live Health regulations are very strict-disposable only and the Chef generally uses metal ones that are easily sterilised. The idea that the restaurant might keep a box of someone's personal possessions on site wouldn't fly here at all. As to something like that going on at any place I'm a regular and my not knowing-Fat Chance I'm sitting less than a meter away from the Chef-Chefs I've known for over a decade in some instances. Different strokes definitely-this puts me to mind of another post on this site about actually tipping the Chef to give you decent fish! I had to read and reread the post to understand how poorly some people were being treated in some places-or how naive/uninformed they were.

That regular chopstick feature must be a California-idea never seen it here at all. As mentioned most of the world uses disposable units and Health Inspectors generally frown on reuseable wooden utensils for customers. I'm surpised to hear they allow it at all.

Could be worse.Last I was in Duncan there was a decent Mediterranean place that I later recommended to some friends who were doing a Winery tour in the area. They found it closed Saturday night!!!!! Only in Duncan........

Try Famous Foods up on Kingsway in Vancouver.

Anyone been to The Only of late?

I see no Beetroot at all-how can this be? It is Sydney Australia you're referring to is it not?

Ran across this link to what's called Indian Cooking from the 1800's but to my eye looks more like British Indian cooking. To my mind an Indian recipe for Bubble & Squeek is a dead give away. In any case some fascinating material and a reminder of how much work keeping a kitchen was in those halcyon days of yore. Enjoy!

Yup!!Nigh on 25 year now I reckon! Whole lotta b*tchin' goin' on!

Excellent posts from Oyster Guy-he's made some important points about Shellfish Aquaculture. Being a how we're both from BC-a place where shoddily run/economically unsustainable Salmon Aquaculture operations have blackened the name of almost everyone involved in Aquaculture-I empathise with his position. As to Tuna Aquaculture Bluefin are being 'ranched' south of Ensenada-wild fish are corralled @ sea and kept in what amount to feedlots and Aussies are trying to raise them in what you or I might call bathtubs-with little success to date. Ditto Sturgeon near Bakersfield California. Small scale land based farming of Mahi Mahi is being attempted in Western Australia. The difficulty of course is as mentioned finding a low cost supply of feed for the animals-nothing is truly free even the multitude of nameless species gleaned by factory trawlers from the vast reaches of the Southern Ocean is becoming too expensive as fuel prices rise. The Fishmonger as mentioned in the OP has stars in his eyes if he thinks that it's a smooth road to the future of Seafood production. Here in Vancouver we see a lot of low grade seafood from Aquaculture operations in China-now the world's largest producer. Without exception it's gawdawful mush fit for Prawn bait and little else.

There's a Japanese goods store on 7th Ave just West of Cambie (I think it's 7th might be 8th) that has knives in a display case @ the back.I've only bought Ceramic ware and never looked closely @ the knives. HOK does have some decent product but the way they go though Staff means it's a real crap shoot as to whether or not they know anything about what they sell. Also you friendly local Japanese Sushi Chef is a good source of info.

I confess to making a few fast runs late into the Market m'self and look forward to doing more as the light returns.

Walked by a new food store opening up @ the SE corner of Robson & Seymour. Name of HMarket if I read the sign correctly-something to do with Asian Food whatever that is.

Stopped by the aforementioned Dharma Kitchen today hoping for a bowl of something as an antidote to winter winds. Sadly openings start @ 4pm through January.

There'll always be those who criticize anyone who openly questions business practices-something that we see over & over & over on this Forum. Next expect an oily spin from some PR flack-Staff or 'on retainer'.

It is strange. I have 2 Wusthoff Grand Prix that are perfect in every way. How could a defect like the one you describe escape the quality control people @ their factory? Even a hardened cynic like myself finds it hard to believe there's skulduggery being done @ HOK but what other plausible explanation is there?

One of my old buddies was a principal in a restaurant/bar on that corridor-taxes eventually drove their profit margins down to where it wasn't worth it anymore. Doesn't matter what they do they'll never make it.

Has anyone in Vancouver ever found a source for fresh Turkish delight? Cooking my own isn't an option right now any info much appreciated.

From The Asian Post classifieds "For Lease Fully operational restaurant/pub/kitchen. Excellent opportunity for right person(s). Good lease, small Vancouver Island logging/fishing community. Available immediately For more info contact Mark 250.761.4275" From what I can find it's the historic Zeballos Hotel

Recently had the chance to try a number of different brews on the West Side and Downtown Blue Parrot GIM (X2)-mild Milk Chocolate-passable. Benny's (x1)-lukewarm anemic and totally forgettable. Blenz Dark Chocolate (x3)-rich satisfying just right not too sweet. Caffe Artigiano (x4)-twice a somewhat satisfying drink, once outstanding once a gawdawful swill tossed into a Robson Street gutter. Churrolicious (x1)-dark chocolate deeply satisfying in no way milky. Elysian Room (x1)-watery brew with promise but no finish-ultimately unsatisfying. I could go on and on about how cold/wet/desperate I was when I ordered this cup and how the staff at one place were outstanding individuals while others were the most callow bores but you've heard it all before haven't you In the end SBonner is right-quality product is thin on the ground here and with New Year's resolutions looming my quest will be delayed for some months.

Choices has a store near 57 & W.Boulevard somewhere-they have a site.

Haven't tried the delivery but did pick up lunch from there last week whilst passing through the 'hood. Noticed a big increase in what was on offer not just simple Sushi-all looking very smart and well organised. Lunch was as always tasty and economical. Not suprised by their moving into cyberspace although the site isn't quite finished yet. ps-what is Stongs? My Japanese is rudimentary but that's a word I don't know at all.

Sounds like someone returned a defective knife and someone else then tried to repair it-whereupon it was sold to your spouse. That place is notorious for clueless staff and sharpening jobs from hell.

Surprised to see this old post still around! Lately I've scored some Pumpkin honey-although it isn't the colour of Pumpkins it does have a distinct mild nutty flavour quite unlike anything else I've ever had.

A timely thread for me personally as I too am in the throes of being stalked by someone from south of the border who objects to my sometimes pithy posts on various Fora. The phone calls the threatening emails it's a classic case and is about to blow up in the stalker's face I'm told. Somehow knowledge of my real name has spread to posters on this site who address me by name in PMs-an unsettling situation to put it mildly. I had made up my mind to deal with the stalker/miscreant first before posting here again and at that time I would decide whether or not to 'out myself'. For the moment I have decided to be a cautious Salmon and remain underwater. I'd like to Thank everyone for their input on this thread and when in Vancouver if you see someone with a tattoo just like my avatar that's me-feel free to say Hello but Please don't call me @ home.

No luck I do work nearby but tommorow is a hectic day. The Good News is that the Vendor is resident in Vancouver over winter. I have PM'ed you her contact info and will do the same for anyone else who so wishes. Fud-check your PMs.