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  1. Here's a good article discussing water hardness vis-a-vis dough: http://www.gftc.ca/articles/2001/baker08.cfm. Note that water that is too hard isn't ideal either, it tightens the dough too much. I agree the water quality is a key factor, but feel the need to note that there are other important steps in dough preparation. For instance, cooler, slower, multiple risings; wetter dough; starting the night before with a sponge/poolish; or autolysing the flour/water mixture for an hour or two---all of these will likely improve your dough more than changing the water you use. For instance, you might
  2. Ack! I guess I'll have to pull a Steingarten and clear out 1/2 the fridge for a couple months. Unless anyone else has a line on extra-dry-aged beef? Maybe some of the organic producers... Good thing I didn't buy that BBQ last week (no patio, so it was gonna be a special cook-out in the park just for those steaks!). yunez, while you're down there, can you ask them if their steaks are wet-aged or dry-aged and let us know?
  3. In contrast to some of the old reco's above I must say that I find the Jackson's on Granville to be not the best; maybe good for steaks but I always see plenty of too-old meat in their cooler, particularly sausages. I like their Irish Cured Ham but it's been pretty funky a few times I've bought the vacuum packed ham steaks and even sliced ham, so I try to stay away now. The most intriguing recommendation that I haven't followed up on yet (no car, no BBQ, no time!), which you may miss mention of, is Traditional Fayre and Meats, said to be near Hastings and MacDonald about two blocks from Cioffi
  4. I'll put in a word for the UBC Farm too. I haven't been to the actual market but they do occasionally sell produce elsewhere; last year they were at the Apple Festival or whatever it's called at the Botanical Gardens. Lots of squash, mostly, and good varieties. They had those super-sweet small pumpkins and about 3 or 4 odd species. I forget what the other produce was but it all looked very, very good and the prices were reasonable. I would suggest checking the market at the farm out for sure (at least, if you have a car to get there!) especially since if Martha Piper and her development cronie
  5. Well, thanks canucklehead and nondual1 for giving us a new great place to eat; Golden Szechuan was under our noses this whole time, only about 4 blocks away! I am so sad we haven't been eating here for the last few years. The boiled beef was great, nice and spicy, good slow burn as you've both mentioned, and so delicious that I've been wanting more all week. Also a tremendous deal, I think you could feed four with that bowl alone. The twice-cooked pork was also pretty tasty, although compared to the boiled beef... Next time peppercorn chicken and cucumber with garlic and chili! Totally delicio
  6. Yeah, the timing of the truck market does suck for those with the 9-5. Although some vendors might be there earlier/later. From my experience they are usually grateful and surprised to have knowledgable customers; I'm sure you can get them to save you something of whatever's good if you partake regularly, thus get to know them. And canucklehead...so far this year the ratio seems 100% in favour of flowers and tomato plants. One stand with honey and beeswax. So you might want to wait a few more weeks. If I get down there this Thursday I'll report back!
  7. Well, since no one's mentioned it yet, I have to pimp the Granville Island Truck Market a bit, which is Thursdays "all day" in theory; but many vendors pack up by as early as 10 AM when they sell out. I'd recommend going around 8:30 or 9. Not sure if any produce vendors have shown up yet this year; as of two weeks ago no. Contrary to what one might expect, this is my favorite market in the city and has some vendors that don't seem to appear at the other markets. I am usually not so down with the pricer-than-usual and also not-as-good-looking-as-usual produce at Granville Island, but this marke
  8. Totally. I'm all for it. But some of the remarks seem to suggest that people didn't actually read or understand what I wrote, that's all. Arguing to the side so to speak. Address me head on, rebut, confront, that's all I ask. Don't argue with me about something I didn't say. I too apprecate all the viewpoints and feedback, as I think I am pretty effusive in demonstrating? I've said I agree with almost eveything everyone's said! What's the prob? Sorry I offended you, I didn't mean to give the impression you got at all. Now I'm going to turn off the computer since I just...can't...help myself. E
  9. Hey Jamie, did you like it (if you've tried it)? As I said it sounds pretty damn tasty to me too, complaints aside...and I do like his foie. So now I am sorely tempted to head on down and drop some coin. Look at that, criticism -> sale! Who would've guessed? Someone stop me before I go, blow a gasket, report back and get banned or something. Anyone know when the Feenster'll be back in the kitchen again? Also Jamie I think you are maybe being a bit unfair. I too was a little suspect of the foie complaint, but I am willing to hazard that even if it was the first time, if it had been really go
  10. OK, last time I swear... Then I'm going to try to leave you all alone again, for a while at least, since I'm such a forum hog and all. editor@waiterblog I hear you. And I agree. But I still think that the marketing, the hype, the websites, the food media, the tourism publications, all pimp it like it's going out of style. They make it sound like it's the best. They themselves talk about the euro-trained chef, the incredible wine list, blah blah. And everyone charges like that's the truth. I enjoy my food plenty fine. I keep my expectations in check, I don't think it's fair to suggest I've set
  11. I agree Keith. It is very likely that Toronto sucks more. And costs more. So you can take some pride in that! It's better in the west! The Montreal thing really gets my cheese. You can go eat something awesome in Montreal for $3.99. Or less! Here you're lucky to get day-old rice and some funky beef and brocolli.
  12. Since apparently I've been branded a Lumiere-hater, I gotta say it.. I think Feenie is a great chef. I really enjoy a lot of his dishes. And I have had some of the best foie ever at his place, love that bar menu 4-way. Speaking of which Hawksworth foie parfait is awesome too. So there's one thing people manage to do top honours with. That doesn't mean, however, that he might be packing the tables too tight and or pushing the expensive water too hard, and maybe he's had a misstep of late, or just one bad night. But almost anything I've eaten at Lumiere has been great. I haven't been in a while
  13. Note that I said I was the hyper-critical asshole, not Feenie. Although I imagine he must be pretty damn devoted to excellence. Daddy-A, please let me know if my personal attacks on myself are out of line.. I figured a little self-criticism can't hurt. As for who claims they're the best... I think if you read the forums and, more importantly, the food media, there are consistent claims about how great Vancouver is, what a great food city it is, best in Canada, yada-yada, and it is that I have a bit of a problem with. Pluis everyone above keeps consistently saying "Vancouver is awesome, Vancou
  14. Being, admittedly, an unreasonable know-it-all, I just have to respond once more. When you charge the kind of money some places here do, and flout how great your food city is to all and sundry, you tend to attract people like us. Some of us might even decide to move here (proof you truly can't know it all). There are many restaurants in the world, likely run by these sorts of hyper-critical know-it-all assholes, which pride themselves on satisfying other hyper-critical people and do it. Consistently. At the same or lower price point as the restaurants here that don't, some of them in much more
  15. I agree with you all. Savagery is probably the wrong word. But a little bite can't hurt if, yes, it's constructive. And Kurtis...if there's nothing to lose, there's plenty of danger, I agree. But if there's nothing to lose, there's also the potential for radical truth that those who have something to lose (like shelora here) will clam up about. Brenda, I think I specifically said that I was not claiming Vancouver is full of only mediocre chefs. Yes, I think that is mostly the case. I agree with PaoPao's numbers. Less than 5%, probably less than 1% of meals have lived up to their hype. But ther
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