nwyles

Get her to bring you back some Chester's Fried Chicken as a souvenir. That's some seriously good fried chicken! (But don't let the fact that it's available at gas stations scare you... ) ← I am going to go out for a few days so I can eat a couple of pieces while I fill up the car with gas.

Are you serious? Could they not have given it a better name? It would be like calling Sean's retaurants Fiction , Fiction (#2) and Fiction (#3). Let's hope they come up with something better, It's a great spot. ← From Vintropolis Newsletter - Watch for the opening of Vintropolis' sister restaurant Bardot Lounge and Grille at 1137 Marinaside Crescent in Yaletown. (in the old Quay Restaurant location) ← When. Nothing has happened in there for the longest time. I saw someone taking stuff out of there a while back but have not seen anything go in.

Joan is planning a trip to the "Peg in July !!! At least 2 to 3 days on my own. One bucket, here I come !!

I know that two of them are owned by the same person.

I have been hijacked into a BBQ competition this weekend and have been given the task of finding something / someway to preparing a Kangaroo shoulder. I have never had this, seen this, or even thought about it. I have gleened a couple of things from reading the thread but if anyone has any suggestions, I would appreciate it. Cheers

Did they wear the same shirt on purpose? Mmmmm. I love cassave cake! If you like cassava cake, you might try bibingka, too, if you haven't already. It's one of my other weaknesses. Looks like a great time with great food! I'm so jealous! ← No, we did not wear the same shirts on purpose, but when I saw him, I could not help but think what a sharp dresser he was. I think the thing to remember here is that our wives buy our clothes, and quite often choose them. We are merely pawns in their dress up games.

I think my wife and kids saw you at the market this a.m. The were intimidated by the big gang of foodies ! Joan is looking forward to this season's markets and the kids like the excitement. Me, I will still be sleeping. Neil

Stop kissing ass ! I am ready if Chef Tony faints or something, to jump in, but be prepared, there will be yelling, screaming and lots of crying. The first order of business will be to get Brian into the "gimp" outfit, complete with the red rubberball mouthpiece.

This week's review : Tojo's click click Discuss.

Hey, you are pretty enough for us here ! ( Disclaimer : We have low standards in that Dept. )

I think it is upstairs, where the "mixologists" work, and the food is served in plastic baskets. Yummy, plastic

For those of you interested, change the last two digits to reflect each year and see whay comes up. 02, 03, 04, 05

At times like this, I think it was better to live in ignorant bliss. I really did not need to know all those things about my take out place. Before I knew all of this gross shit, I liked the food.

If you want to see something scary, search the Health Board site for restaurant closures. They list them by years. A couple of things to remember when looking at it. Hot water tank explodes : closed City sewer system backs up : closed These types of things are out of the operators controls and closures are put in place by the Health Board so no one is tempted to open. My favourite Chinese Take out on the corner of commercial and 12th has a very gross report. Needless to say, we will never order from there again. ever.

My last one was at about 1:15 in the afternoon, just after a wave of humanity had lunch and then departed. I have a cooler that needs a pallet jack to move and always gets stuff behind. Gets me every time. Health inpectors know the difference between dirty and untidy during service. As to the mice, it takes a while when you get them. You have to patrol your building, top to bottom, steel wool and caulking gun in hand, looking for spaces that a pencil tip could fit through. Once you have dealt with no more getting in, you have to deal with the ones that got in. When we moved into our building 10 years ago, it had sat empty for a few years. It had been a warehouse, surrounded by current construction. I was caulking and filling holes for ages, even in the other suites. My knees had calouses and my trigger finger worn out. I do not look to ever repeat that again.

The Health inspection reports are fairly routine. Hard to reach places need to be cleaned, fans accumulate dust etc. They serve their purpose. Mice are not uncommon, esp. near giant construction sites where old buildings have been leveled. They have to go somewhere. It is how they are dealt with afterwards that is the indicator to the operation. If it is Fortes, just look to the Shangra-la. You could go years without a mouse, and then boom, over-run. What is always surprising about the Health reports is that really bad reports ( 30 plus violations ) tend to disappear after the operator has cleaned up their act. remember " Chiyoda " - bad health report, sushi chef manhandles health inspector. Look for it now nad you will never find it. They never existed. A Yaletown operation had to be threatened with a closure before they would get their act together. It was quite the nasty report. Now, if you looked for it, all it would say was that everything was fine.

Well yeah, though that's based, I think, on agricultural neccessity, and not on any substantive difference between white and yellow corn. Besides, I think we've pretty easily found mis-labeling of dried hominy as grits. Do you think that a producer that would do that would blink at a few nanometers on the color spectrum? ← These ones are very white.

I just got a bag of grits. ( 40 lbs , so I have lots ! ) They are quite large. The bag says Hominy grits. They are about the size of a split kernel of corn. It was not what I was expecting. I was thinking they were going to be more like polenta. What should I do with them. I was thinking of some kind of savoury cake, like a risotto cake. Does anyone have any advice and or recipes that you would suggest.

Dude - I went a year ago and it was kinda nasty. Their ceasar salad was still good with plump croutons and pecorino romano. The pastas were a little over blown and the sauces too tomato pasty. But - if it was nice relaxed place - there would be no reason to be so picky - but the owner was giving off a really unfriendly vibe and just seemed like a prick. He was chatting with a table of customers - but every other word was "fuck", "fucking" or "dumshit". If I want to hear that I kind of language - I'd be down at the HSG. ← I have never said dumshit!

Having never been to Chef school or taken any lessons, This was interesting for me as well. The breaking down of the pig was great. I am going to keep my distance in the class. I gave a couple of pointers to a group when plating and helped with their duck but not much really. This is Tony's class and I am happy just to be there. See you next week at the sausage festival. This is also very interesting as I did not learn at the feet of an Italian grandmother so I am curious to see how it goes. Cheers N

Never heard of him.

Yeah, that's same reason I don't play in the NHL. I choose not to. ← I can relate. When Iron Chef calls, I am going to tell them no.

Hey pal, we can see how easily typos can be made. It is egullet.org And no, you can not go back and edit yours. Or delete this.

Was this not recently a "restaurant of the Year " winner somewhere ?

Try the Sandbar on G.I. Have the sushi. We hada group in Nu for my 40th on a Sunday. Great setting, took the lounge, lots of food , by the water . Nice.