nwyles

Sorry, but those two words are actually Oui Chef !

Neil is always listening. I am pleased with the popularity the GBP has and I have my friend Tony to thank for it. HE was they guy who brought me ginger ice cream on my first day when I realized I had nothing to serve for dessert. When I saw the ginger ice cream, I think I said something to the effect of : Ginger ice cream ! What the fuck am I going to do with ginger ice cream ! When I said bring me some ice cream, I meant something like vanilla. Get out of my sight you idiot , before I hit you with this frying pan. Go put this in the freezer. Man, do I have to do all the thinking around here. Who has ever heard of ginger ice cream. Was this a Mario's Gelato giveaway ! Half Wit ! Boy, I sure hopes he never figures out that he might be due some royalties.

I thinks Hy's still cooks with Carcoal on Hornby Street.

I would have wolfed it down in one bite, destroying the evidence of my failure, yet remaing happy !

Maybe they were just getting a good cleaning ! It could have used it.

Heather came by last night and we had a glass of wine and chatted for a bit. The subject of egullet came up. It would appear that some called her and decided to give her some pointers on how she could do things better etc. and finsihed off with " I'm from egullet ! " Unless your name is Steven Shaw, this is so uncool. Is it just me ? Am I the only one who thinks this is a bit out of line ? It made a group of people who like to share experiences look like a bunch of "napkin-sniffing trainspotters". Who in their right mind would call up a restauranteur, give them pointers on how to run their business and then tell them that they were from egullet ! I have said this before. "Methinks someone is taking themselves too seriously."

I will not comment on the spelling or grammer. Cuz, I doan spel sew gud mysefl. But the whole thing left me wondering which place was the focal point of the article. Was it a sideways shot at a pub withing throwing distance of the hockey arena or praise upon the french bistro. It would appear both lived up to expectations. No news there.

Frederico's Supper Club ? The owner sings in the band.

When I was a younger man, I played in a band on the "Wedding Singer" curcuit as well as the "Polka" Curcuit. I have had meals at every possible Cultural Center and Commuity Hall from here to Kelowna. The best food : The Slovenial Hall just off of Canada Way in Burnaby. The Worst : The French School / Church Hall around 16th and Heather. The Biggest Feed : An Italian Wedding at the German Hall on Victoria. As a growing boy of 16 years, the 10 course feast nearly did me in. We ate each course like it was the only one, to be surprised by more and more food coming out. It was my first Italian wedding so I did not know the ropes.

Is there any day in particular that you would like us all to drop by for that beer ??

I think it is called the "red velvet" room at Elixir. La Terraza has a nice large room for events. Circolo has a dining room off to the side with it's own demonstration kitchen. Rodney's Oyster Bar has the Mermaid Room Milestone's in Yaletown has a private room for 25 Coast has the Mezzanine.

Capones has a private room. George has the "G-spot but that is only for about 8 people

Can you get me 5 pounds and bring it by the restaurant. I will not be able to get out. Let me know. cheers Neil

I think Neil wouldn't mind being your date, if you pick up the tab. ← Again, would waive my $25.00 fee.

I think I saw a long thread on this in General food topics.

What to do with the fat ?? I keep making confit and save the fat and use it for the next batch. At the risk of sounding stupid, what else can I do with the fat. I am starting to have quite a bit and do not know what else to do with it. My confit "skills" are self taught so I do not have the benefit of anyone telling me what to do with it. Any ideas ?

Now that the game is over and we won, it was great to have a bunch of egulleters in to watch the game tonight. It was nice to see all of the bar tools full. We have not seen that since the last gasps of the restaurant smoking era. Nothing says "I love you" like two 42" Plasmas. The big flats certainly make a difference in the viewing pleasure. Next up, Colorado ( back to back ! )

Mishy, Everyone is outed in the end. There are no secrets here. There is a natural tendendcy to defend one's workplace, or at least make an explanation when you see something written about it. But if someone remains part of this online "community", their affiliation comes out. If they are a one post wonder, who cares. They are forgotten fairly quickly. Unfortunatly, as far as I know, egullet does not have a Bullshit filter, so we all have to use our own common sense. Although I know what Jamie looks like ( and offered to be the date to the $1000 Lumiere dinner ) , I have not met Mia or Tim Pawsey, nor do I know what they look like. I do certainly know what you look like and perhaps a bum kissing is overdue ! Captain Hanger Steak ( my new moniker !! )

Yes. And get this--because it's for a good cause I'm waiving my usual US$25,000 fee. ← Do you need a date ? ← Not really. But I think you should come anyway. Apply to Andre for the Seniors' Discount. ← Becasue I could waive my $25.00 fee ! As it is for charity !

Yes. And get this--because it's for a good cause I'm waiving my usual US$25,000 fee. ← Do you need a date ?

1. Charlie Trotter is not charging a fee. In fact when he heard of the donation to the Chefs Table Society and attendance of apprentice chefs, he offered to pay for the ingredients for his side of the menu and their transportation. Perhaps needless to say. foie gras will not be amongst them. 2. The proforma budget for the evening, including Trotter's air fare and Vancouver accomodation, calls for the dinner to perform financially on a breakeven basis. 3. This suggests that the wines will be exceptional. 4. As of this writing, there are five seats remaining for the Trotter Dinner and a smattering for the others. ← Will you be one of the lucky few Jamie ?

If the food lives up to the comments noted in this thread, I doubt she is in any danger of being flayed alive. ← Lorna, she is not ready to be stormed at the doors. They are just not ready for that. You can see it. Captain Hangar Steak

I agree. It took her five months to build it, most of it by herself. I would like to see Heather survive. She had that much heart to build it, think of what she can do when she is firing on all cylinders. If any of you food writer types were thinking about publishing something about Diner, let Heather know beforehand so she can weather the storm with her skin and your recommendation intact.

For you, I will make an exception. Captain Hangar Steak

I can't wait to get back to Diner for some cheesecake. Captain Hanger Steak