nwyles

I wonder what happened ? Maybe selling pizza for half the price did not cover expenses ? It is too bad. I really hate to see restaurants not make it. Hopes and dreams dashed upon the rocks of despair ! I did not have a chance to go as they were closed on Sundays, my only night out for dining and a cheese pizza would have fit the bill for the kids. Oh, well, off to Marcello's for long wait times !

My dishwasher says that teflon is the greatest invention. I think that stainless steel was a giant step forward. It is everywhere in a commercial kitchen.

I certainly don’t walk into foreign restaurants with the insouciant swagger of a big-time chef like Neil, but I have to ask what the deal is about Palace Kitchen. The big deal that is. Sure, it was alright for a quick beer and a snack at the bar (although we’ve done that much better in Seattle too), but the several meals I’ve eaten there were completely indifferent—both in service and food. Am I missing something? You see, I was seeking swagger, but got only beige. Anyway, Arne, one of the answers to your question is to give Jonathan Sundstrom a call at Lark--one of the cleanest chefs cooking in the PNW. ← Mr Maw, that is not a swagger, it is usually a stagger. Joan and I only have ever sat at the bar ( the non - smoking side ) late night after a night on the town and perhaps two dinners. I have not eaten a full meal there but have always ordered lots of the small plates, and plenty of drink. It is usually at that point that I feel I am able to rise to the challange of drinking the world dry. My wife lets me , giving me enough rope so that if the Lord does not open the Earth and swallow me whole, I may hang myself and end my terrible hangover. We usually stay at the Warwick or the Claremont so the PK is not to far for her to guide me back to the hotel.

I have declined to post on any of the spots on the Drive because you asked for quick service. In all fairness, Fets has taken good care of us over the years.

Arne - Restaurant Zoe and the Palace Kitchen are favourites of ours whenever we are in Seattle. I have not been in a couple of years - are they still good ?

Blood on the toes ! Sandles, not shoes.

Gord dropped his knife getting out of the car and stabbed his foot ! I am the fastest potato peeler in the place ! You should have seen me go during Dine Out with roasted root vegetables for the plates !

I hope they did not put the staple in my bellybutton !

Irwin, I will always have a piece or two at the ready, just in case ! Kobe is still in business. Cheers Neil

Wow, Irwin. That is quite a post. I have touched base with my Trimpac supplier and it would appear there was a bit of confusion arounf the Joe's hanger. It is a flat iron. It is understandable as although not a new steak, new to this market. It would seem my reign as "King of the Hanger" is intact and no need to invade Robson Street. I repeat, the invasion is off. Neil

I have not spoken to my Trimpac rep yet ( voicemail ) but if they are selling the Beach House flat irons as Hanger, probably the same at Joe's I can not confirm that but I do recall the difficulty in getting it myself as well as explaining it. I take it no one has been to Joe's to check it out ? Who wants to be the one ? Jeffy - Bung is best slow braised - big double portion for you ???

Then it is Flat iron, not hanger.

Yup, hanger steak is so 2004. Time to move on to another, more obscure part of the cow. Let me know which portion of the carcass you deem to be the next trend Neil, and I'll be over to eat it! ← Bung ! I think that is the bum, Jeff. I will have a big portion set aside for you.

I am serving HANGER steak. I have it shipped in from Alberta. I have sold a total of 2000 pounds. I am going to give it a rest for a few weeks as I feel what was "special" is now commonplace. I spoke to the Owner of Blue Goose Organic Beef the other day as he supplies Whole Foods with their beef. It would seem that the hanger needs to be removed from the carcass before it is split and broken down to primal cuts. Blue Goose does not have any as the split their animals right away without removing the hanger, thus it becomes trim or ground beef. I spoke with my supplier the other day who has arranged for the hanger for me and he was curious where Joe's was getting their hanger as he does not supply them. Perhaps from Trimpac ? chef koo - where are you guys getting yours ?

We had a group in last night that got into an arguement at the table as to who was going to be able to use their cards last night. A table of 14 wanted to use 7 cards ! The waiter infomed them that three was the maximum and no matter what way they wanted to carve up the bill, three was still the maximum. The server had to step away from the table for five minutes while these folks worked it out. It became like a quick draw gun battle, who could whip their cards out the fastest. I might have stepped in a perhaps allowed another card or two but as all this group drank was 12 waters ( Tap ) , one cranberry juice and one smirnoff ice for a grand total of beverages of $7.75, I decided against it ( No starters either ) . And to top it all off, they brought their own cake ! Store bought chocolate with whipped edible oil product blue icing. I did take the high road, much to the server's annoyance and offer to cut and plate the cake. No charge ! ( I mean could you imagine the calamity if we had a cake cutting fee large than the entire beverage portion of the bill ! ) How do these people find each other ?

I take offence at that remark. Thousands of heads of cattle have been sacrificed for the Beta Testing of the blue rare steak. I know that I have it down pat. N

You should petition Barbara Jo not to allow cheese sandwiches in the store to cut down on the financial drain. This is so potentailly bad for me, eating cheese, nice bread and pastries and reading cook books. What an un-holy alliance. ← How about an HSG satellite location right in the middle of the action? ← Is that not the four hoursemen of the Armageddon ? Cheese, Meat, bread and cookbooks ? I recall something like that from the Holy Scriptures.

You should petition Barbara Jo not to allow cheese sandwiches in the store to cut down on the financial drain. This is so potentailly bad for me, eating cheese, nice bread and pastries and reading cook books. What an un-holy alliance.

Ok Boys from the Beach House - where are you getting the hanger steak ? Once I finish with those Robson Street upstarts, I will be heading your way. Good luck with the Hanger. Cook it at high temperature , let it rest and slice it thin and it will serve you well. If you do not slice it, and serve it like a sirloin steak, it will come back to bite you on the ass. People will not enjoy it and question what you are serving. If it is Flank subbing in for hanger, you will be fine. I still have a couple of cases left at Intercity, but I am going to give it a rest for a while. Has anyone had it at Joe's ? Aaron, how are you preparing it ? Marinating it in what ? For how long ? Cheers Neil P.S. If you really wanted to give credit where credit is due, send a small "tribute" down to the HSG in the form of unmarked, non sequential, random bills. Cash is KING !

Sometimes all I want is a cheese sandwich and a glass of milk. Am I weird ? Will I be kicked out of "foodclub". Food fatigue is a good term for this.

Now, now, no need to go getting all sarcastic ← I'm sorry. My bad. I can't help myself. Help me before I mock again ! Now, please take note. This is neither chatty or fluffy !

Joie, I am finding your descriptions a little on the thin side. I mean, how did it taste ? Was it yummy ? You are not really painting a clear picture for me ! Was it deeeeeeeeeeeelish ? I always find the term DY - NO - MITE a great descriptor. Please feel free to use it.

Sad to say but I have not set foot in this place and it is in my area. I go by it all the time and always think I should check it out. How does it compare to Hapa Izakaya ? I realize they are different but this is my only reference of a new Japanese restaurant in thelast couple of years. I'm up for a dinner there is Andrew is into planning it !

We would get our's through a supplier - solid shortening type product. I can't reall the original one we used "Red" something and then we started using Excelo ( ? ) made by the Excel meat packing people if I can reacll. Look around your local grocery stores. If it does not say solid vegetable shortening, it must be something else !

The restaurant I managed cooked in beef tallow but we did not tell anyone. I dare not do that in my own place, I have seen the chubby long term results of eating all the tallow fried foods. ← The calories are the same whether you use Crisco, Canola, or Cow's fat. We are close to seeing a renaiscence of animal fats, now that trans fats in vegetable oils have been discredited. ← I realize the calories are the same, it is just in the tallow fried foods, they taste so good that you always finish all of your fries and sometimes some of your friends !