Sam Salmon

A thin sharp knife helps-an Usuba is what I use-does a superb job.

North of Campbell River there is SFA. April Point Lodge is the last place to get anything more than basic cooked glop. In fact north of Sayward the scenery gets as dull as dishwater and stays that way until you hit the coast @ Telegraph Cove. If it's somewhere quiet and unique you want on the North Island try Cluxewe take your own food not sure if the showers will be working or not it's rather rustic. EDIT-Another idea for a more attractive holiday-Sooke, Port Renfrew, Botanical Beach then the back road to the Cowichan Valley and it's Many attractions food/wine wise, Camping, Fairburn Farm, Wine Islands info

In order to separate the Roe from the Skein you need a Stainless Steel Screen of a certain size-1/8 to 1/4' mesh. Press firmly rub the Skein over the screen and the Eggs drop into a bowl below. Yes you'll crush some Eggs but it's the same as making Wine you have to crush some grapes.

Thanks for that Rona-there is an Iraqi Kurd community here has been for some time. Also one knowledgeable student of history pointed this out "Sam,...maybe it serves Turkish food because the city was conquered by Turks twice in its history, and ruled by Ottoman Turks until Britain carved it all up after WWII. "

Made it to lunch-I must have been wearing sunglasses when I visited earlier-the wall I thought was fabric was brick and the restaurant is decorated in early bric-a brac, warm and comfortable. Ended up ordering the Eggplant plate-something of a mixed bag taste wise.Deep fried Eggplant spears had little taste Yogurt/Garlic sauce notwithstanding-the oil needed changing-but the Bean Stew that accompanied it was outstanding. I said earlier that it was standard Middle Eastern fare-that too was wrong and a person should check out the menu outside to see for them self. The server-a girl of maybe 14 years-wasn't confident enough in her spoken English skills to answer why a place called Café Baghdad was serving Turkish food.

Managed a look @ the menu today-standard Middle Eastern fare and quite appealing-as is the interior of the Café. Warmly done in dark reds, lots of fabric, staff well trained and gracious. Will try to have lunch there later in the week.

Is this a Taco Shack #2 or did the first one close ? ← Closed-but-they are supposed to be switching stores with Flying Wedge. However it was supposed to happen in April and the paper is still up and no action to be seen just a construction sign.

Taco Shack-formerly of Cornwall Street-is now in the 3100 block W. Broadway in the old Churro place.

Huh? I have never even noticed a TV in there. Is this recent? ← Oops! I may have been thinking about the last incarnation in that space.

Since most people's idea of a romantic dinner doesn't include a hockey game blaring from a TV somewhere check with Ocean 617 for details on their policy.

Thanks for the input Daddy et al. My intention in posting this wasn't to start a chronicle of comings/goings/openings/shuttings but just to bring the area to people's attention. With 300+ views I think we've accomplished that.

Belgian Fries on the west side of the street-great greasy lunch and some of the oddest servers in the city Mediterranean Middle Eastern Specialty Food other side of the street-some tasty pastry triangles with all sorts of fillings, lentil, mushroom, cheese-and some seriously surly people running a rather odoriferous operation.

In Spring my mind turns to Rotberger

I'm not the sort who's lost for words very often however..... Last Saturday aft took a trip over to Cambie to check out the stores & restaurants between Broadway & 20th to see how people were getting on with the RAV line construction. This is the part where I'm not sure what to say. Food related businesses are hanging on but just-conditions on the street make access something of a challenge and shoppers were thin on the ground. If you're at all concerned/remember some great places you've patronised in the past now is the time to go. A few places are gone but many long time favourites remain and could use your custom. Parking is available on some side streets as well as under Capers new store.

You mean Fraser & 50th-all you can buy @ Main & 50th is Galub Jamun, Jelabee, Burfi and the like. Not 100% sure but the place you're thinking of up on Fraser may have morphed into Breka

It seem to me that the idea of a flexible fillet knife comes from Scandinavia-at least the first ones I ever saw were Finnish made. I agree that with a small fish like the one shown a small knife with a flexible blade would be much easier for me to use than the shank as shown.

I saw the Spring 2007 issue at the news stand on Granville Island today. ← We have a few copies left at Edible BC on Granville Island. ← Well Ess Aych Eye Tee! I walked right by there this AM! Thanks for letting me know you carry-it will keep eyes open next time I'm in the 'hood.

Micro nutrients-the same reason saltwater fish are so much stronger/taste so much better than most of their freshwater cousins. Long ago in another century and had amazing results from heavily mulching my Tomatoes with seaweed straight from the beach.

The article as written is full of inaccuracies like the one quoted above-the group that sued represents recreational sport fishermen, not commercial fishermen-as there is no commercial fishery on those endangered species. All that's needed is to spend the money for technology to stop juvenile fish from being sucked into pumps and monitoring to ensure water levels remain at levels sufficient for fish to survive.

Odd, I usually have to go out of my way to find sellers who aren't in China whenever I get desperate enough to turn to eBay. ← Singapore isn't in China

The World's Fastest Home Cole Slaw Maker!

The 'other' churro place on W. Broadway-3000 something near Parthenon-is gone as predicted.

Why do you not return to them, Sam? What is it that keeps your finger from making that click of destiny? ← Too much of the same old/same old-for instance I've been to Trinidad/ate the food/ate regularly in a Trinidadian restaurant here in my 'hood for years. Once that place went under I visited the blog and few times and saw too much of the past and no fresh ideas. The problem I have with this thread is that I've found new exciting places to bookmark! And as always there are only so many hours in a surfing session. Some wonderful insight here so far-Thanks to everyone for their contributions and for keeping the thread on topic.

Sriracha Matouk's Original Tabasco-original Marie Sharps-original Bello from Dominica There are of course dozens of others mostly boutique producst but those are the Big 5

I remember reading years ago about an attempt to adapt rice cookers for baking and market them in Japan. Japanese apartments/kitchens being on the small side it was though this idea was a winner. The appliance worked as planned but in focus groups Japanese women wouldn't touch the idea-something to do with rice being cooked only in a dedicated appliance/cross contamination fears.