Chef Fowke

Joe Fortes Seafood and Chop House! ..call Chef Scott Pratico, I believe he works on Sunday night. Great seafood and a fantastic show. It will still be busy with a great 'buzz'.

Never speak of this place again...it is my favourite secret!!!!

My mistake...it is spelled: Wagyu Beef.

Wagu....raised in Alberta.

Now thats a great post! I am leaving my house and going down to Save-on-Meats! Thank you, I am excited....

And secondly, I have spent time in Kits...are you joking? Did you read the previous post? The guy got shot and killed outside Save-on-Meats...the meat is cheap, not good! Let's all shake our heads and move on!

Come on, you both got together and wrote the last two posts...you cannot be serious! This is a joke. Again, I state & stress...we are talking about cheap meat in Canada's worst neighbourhood! Not Canada's best meat, with an adventure behind it... I thought this forum was about everything great in food and wine!

Yes, your site has offered many hours of amusement. Welcome to the Forum...Chef Wyles will particularly be pleased to see that you post here, he still talks about the lunch description you posted when he first opened! Really, it wasn't because he hated you, more...he ran out of food! He had just opened! LOL! Great writing and I look forward to reading more. Now back to cheap food, awful areas of town….

Do not quote me on this, but I beleive the first hanger (butcher) steak came from the ox, when cattle became more abundant it switched over.

LOL! It hurts.... Read the entree for the Campanile Restaurant's Bourdain Dinner!!! Can it be true? First Course Onion soup Les Halles or Frisée aux lardons Second Course Foie gras aux pruneaux or Moules à la portugaise Main Course served with gratin dauphinois and haricots verts Onglet gascon or Veal tongue with Madeira or Skate grenobloise or Poulet roti Dessert Tarte alsacienne or Chocolate mousse $75 Les Halles Cookbook $34.95

GASP! You read another web site? I feel so betrayed! Funny stuff Chef. A. ← I would hate to hijack this thread... Yes, I once read a post on another board! I feel so dirty... NOW LETS GET BACK TO THE TOPIC BEFORE I GET INTO TROUBLE! Cheap meat in a bad part of town...

A hanger steak is 10 - 12oz each; one per cow. I would bet my left spatula that the hanger steaks from Cargill only have 14 days age on them. I can guarantee you will not get a good chew until the meat is aged another 20 - 30 days, something I would never recommend in a home refrigerator...

...it showed me LARB

email the 'real/full/photo' to me...I will pass it on to my IT guy, he will convert it for you! That picture is way to good to let go!

You know, I have been unfair, I have had one poor experience with Save-on-Meat and I am not being a good eGulleteer. I will do a blind taste test this weekend with a peice of sirloin from Save-on-meat, the Hammy and the British Butcher on the North Shore. With an unbiased panel of chefs we will blindly taste and critic, with photos. I hope we are pleasantly surprised. As a side note, I have been reading this other thread...it is really funny and menthions before mentioned establishment: Inanimate Webpage "We did what we said we would and hit the downtown eastside for Save-on-Meat hamburgers today. It might be the first place I've eaten at that had a sign that proclaimed "we accept meal tickets". Our Neve Campbell (party of five) all ordered bacon and cheese burgers which surprised us by housing double patties. Fat, greasy, double patties. A heaping mound of fries came with it, but they were lifeless, tasteless and generally ignored. The burger itself was actually quite good except for the fact that it was possibly the greasiest burger I've ever eaten in my life. When I tilted the burger for my first bite a pool of grease formed on my fries. We were probably the youngest and freshest looking (and smelling) kids in the joint. Middle class diners out slumming yet again, and enjoying it. We headed next door to the army & navy where I ate the sketchiest hotdog I've ever met, and smiles were turned upside down by the broken malt machine. My hotdog was pale and wretched looking; a sick dog waiting to be euthanized by the next generous soul. The meat was loose and wet, the polar opposite of a hebrew national kosher beef frank. Sang threw his out after a bite or two, unable to get pass the utter grossness of the situation. While at the A&N, I was able to pick up a copy of The Crippled Masters in a four pack of dvds for $12. Greasy burgers, terrible hotdogs, and shitty B movies. My day was made. "

It is great steak! But you only get one portion from each animal; I am amazed that a center like San Fran, with all its restaurants, can support this item, at multiple locations... Quick Math: Let's say it is on 20 restaurant menus and they sell 30 portions a night, each... 20x30x7x52=218,400 animals a year. An average 'on the rail' animal weights is 600lbs That means that their would be in excess of 131,040,000lbs of other cuts on the market. Meaning each person in San Fran (728,921) would need to consume 180lbs of meat a year or 1/2 a pound a day. That seems a little high. Maybe another cut is being substituted?

I agree 100% YES! And to the point...great, keep the cheap meat, I once (underlined) bought meats there for a restaurant I worked for...it was awful. I hope the people who post here are more interested in quality then price... I will start new threads about: -eGulleteers get-together: cutting up a cow -eGulleteers get-together: purchasing bulk prime meats -eGulleteers get-together: wine and stock party Sorry to add amusement to your e-post, good luck.

how short our memories.... My favourite bread is the foccacia at the Hammy! Order the Gorgonzola fondue with it! WOW... Oh Neil, remember the days you used to make that cornbread...thats how I meet you, over a loaf of the delicious hot loaf! Can I get the bread to go?

Not a commonly known steak, I had no idea of what cut the 'Hangar Steak' was, I guested it refered to the gold rush in San Fran and the last meal criminals were given, ie. Hangtown Fry. But as I read further I find out: According to James Rodwell at Gourmet, its function is to push the secretions out of the pancreas gland. Fortunately, it doesn't taste like those secretions. According to Julia Child (see THE ART OF FRENCH COOKING, vol.1), the hanger steak -- also known as the hanging tender and the butcher's steak -- is the same as the French cut of beef onglet. It consists of two small muscles joined by an elastic membrane that supports the animal's diaphragm. According to the latest edition of the LAROUSSE GASTRONOMIC, The butcher splits it open, trims it, and removes all the skin and membrane. Onglet must be well hung; the meat is then tender and juicy. In the past it was not a popular cut, but it is now accepted that it makes a prime steak. Whether fried or grilled, it should be eaten rare, otherwise it becomes tough. I worked with this cut, know as Onglet, but I doubt it is used often in North America. I am going to guess that Elixer is using the flatiron steak, from the neck/shoulder. When I talk to the butchers I know in Vancouver none of them can remember the last time the sold an onglet...it is ground for hamburger! I hope I am wrong...

First their was; Apocalypse Now…. Then; Apocalypse Now, Redux... Now showing here; Apocalypse Now, eGullet! I can hear the sound track. …up the Fraser River Jay 'Chef' Hicks played by Neil Wyles… Peppyre playing the role of Capt. Benjamin L. Willard

Do we need to start at the Abattoir?

Maybe a new thread....Coop is right, the area is not good. The best meat in Vancouver does not ever, EVER, hit the markets. It can only be purchased through a few of the local suppliers. Though, at this time I do not have a kitchen, restaurant, buying power, etc...if we were really passionate about our meats we could do a bulk purchase. Maybe pick something unusual to start, like short-ribs...Minumum purchase would be 40lbs. We could all pitch in! (aahh, then maybe one day a monthly meat eaters club, eGullet style!) <OR> If someone would volunteer a kitchen for a Saturday morning I would volunteer my time and show everyone how to clean a side of beef, then we could divide it up and take it home...I hear it is about 59 cents a pound on the hoof or $2 a pound, hung.

What a night on FN! I am never leaving my house again on a Sunday...

As promised I am posting the photos from the kitchen side of the night. Cooler ready for the night: The Busy BUZZ before everyone arrives: Prep Work on the Canapes: Neil Working: What Neil really looks like when he works!!! The Panic as the stream of people enter the restaurant for the event! Neil barks out the final orders and gets the brigade to work: Quang (Diva at the Met) Volunteered his time and worked the canapes: Quang on Quennelles (...are quenelles still 'current'?) Smoked Tuna with a tomato and apple chutney: Ready, time to serve the food: The Guest enter the private dining room: The room! The night begins with the Presentation: Thanks for the night, Neil...it was great to help out in your kitchen! You got a good thing going there.

Lots of really nice things being said, thank you. More importantly the night was a huge success on many levels: -we all got to put faces to names -a precedent has been set for future events -AB showed, and was a hit -And most importantly we raised a lot of money for a charity close to my heart! I always have time (free/donated) for worthy charities, never hesitate to ask. Giving back to an industry that has been so good to me is a pleasure. When/What next?