Smoking Bear

Coop Where exactly is this Oyama Sausage Co.? Has it any relation to the shop in the town of Oyama (between Kelowna and Vernon)? I remember having some of the most amazing smoked sausages from there. Would be great to hear they've moved or expanded to Vancouver.

Schwartz's is by far the best! But try out Slovenia just down the street for good smoked meat as well as other great hot meat sandwiches. Cheap, fast, and filling. Great butcher too!

Chicken Stock Fresh baked bread

I second ExCentix's vote for Como Pizzeria. My first job as a cook was at Como. Their pizza is as described above but of course they will make it anyway you like. They do a lot of volume but still keep the quality very high. Ingredients are always fresh and of top quality. When I worked there they were using real olive oil in their dough. I doubt there are a lot of pizzerias that do the same. Might be worth the trip if you are that desperate!

Whatever happened to tolerance?

An excellent source for raw foie gras is the Comptoir Gascon. And as Sookeharbourkid mentioned they also sell excellent ready made terrines. But if you want to experiment: Devein the foie gras=let it come to room temperature open it up gently with your finger or the handle of a spoon, pull out the veins. Reform the lobe and chill. Marinate or season. With alcohol (eg. Sherry) or seasoning. Sear quickly. Do not overcook. It should be basically raw. Put it in a mold and put a weight on it. Chill, and enjoy

I am an on/off tobacco smoker. Even as a smoker I do not appreciate eating in a smoke filled environment. Very simply, a fine dining experience should not include a tasting(or in this case a smelling) of variouse brands of tobacco. Doesn't the idea of enjoying a fine meal include among other things savouring the aromas of wonderfuly prepared food? Taste and smell are senses that work together. Ever try tasting something while your nose is plugged? If I am going out to a good restaurant I want to be surrounded in a comfortable environment ideal for full enjoyment and appreciation of the meal I am going to eat. Isn't that what I am paying for? How can one enjoy the full flavour of any food while breathing and therefore smelling tobacco smoke? On the other hand a chef may intentionally play with your senses and send a steaming or smoking dish to the table. This is the point. Smell is a huge part of eating! Hey Chopper, remember the venison in London?

Anybody ever had PURITAN MEATBALLS IN GRAVY?!! Ingredients include: Beef and/or pork and/or mutton etc... Pure evil!!! Don't knock canned foods. Yes there are many terrible examples such as the one above. But sometimes canned foods can be superior to their fresh counterparts: olives, peppers, tomatos, and one of my favourites, corn!

Still having trouble finding a source? Try these companies: Jalley, and Mash. They are fruit and veg distributors for restaurants in London. I've seen the white peach puree as well as many other, very good purees. You may not be able to buy from them but maybe they can help you.

Thanks for the info Aquitaine. Nice to hear that fiddleheads are appreciated around the world. As for those of you who can't appreciate them- great- more for us who can! By the way, lots of the common foods we eat can be poisonous or cause sickness(eg. wild mushrooms). Simple mishandling of domestic foods can be dangerous. It's a chance we all take. Be smart but don't be afraid to try something new. That's what makes food so exciting!

Does anybody know what a fiddlehead is? I've also heard them referred to as baby ferns. They are beautiful little green vegetables that grow wild in damp wooded areas. I am not native to England so I'm not familiar with the wild edibles that grow here. They are only available for a few short weeks. I work in a French restaurant in London and was surprised that nearly everyone had never heard of them before until the chef discovered them. They are a wonderful spring green that taste like the forest. If you can find them, enjoy them.

My suggestion to enjoy such a wonderful product would be not to complicate things. Make sure you rinse them well. Simply sauteed in butter with some finely chopped shallots would be the simplest way to enjoy their unique flavour and texture. Or for more body, add some fresh broad beans or asparagus to the fricasee. Keep it simple and you won't be disappointed. Enjoy!

food dwarf I am also a Canadian who has now been in London for 9 months. I am working in a one star restaurant and did not have any trouble finding work. My impression was that there is a need for skilled cooks and almost everyone is willing to give you a shot, even the top restaurants. Check out some of the guides like Zagat, Michelin, or even the Time Out eating and drinking guide to London. I found a job my first day in London!