tag:blogger.com,1999:blog-32287638986235595142024-03-13T22:20:56.430-07:00Yum-O-Rama: Where I Live to Eat!Jessica604http://www.blogger.com/profile/09938094535014982099noreply@blogger.comBlogger216125tag:blogger.com,1999:blog-3228763898623559514.post-76634697749554947782012-04-30T18:15:00.003-07:002012-04-30T18:15:45.942-07:00Brand New Bag2012, new year, a ring on the finger (the date is September 29th) and lots of new things - new commute (skytrain), new outlook, and a new challenge, as far as eating goes.<br />
<br />
On May 1st (tomorrow), I am embarking on a 21 day vegan challenge with some co workers. We will be consuming no dairy, no eggs, no meat, and nothing derived from animals (this includes stock, sauces, and condiments!). The challenge with me will be the last one. I <3 Malaysian and Thai food which includes some form of belechan (shrimp paste) and / or fish sauce as an ingredient.<br />
<br />
Why vegan? I work for a conscious, compassionate company, and I have been eating a "light meat" diet since before I began working here (as you may see in a lot of the last posts). I agree with a lot of the values of the company, and also strive to achieve the personal and professional goal of echoing these same values. After all, in promoting the lifestyle / values of the consumer you only go to promote the brand...<br />
<br />
But! The main part is also that I am interested in lowering my carbon footprint. By having just one meat-free meal a week (meatless Mondays), is the same as taking 9 million cars off American roads! (Environmental Defense Fund)<br />
<br />
More on this new venture soon. Take care!<br />
<br />
Jess<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
I apologize for the drunkeness and any mishap that may occur, but here is a real treat: a veggie pizza made with sauteed mushrooms (oregano, basil, salt, fresh ground black pepper, a dash of seasoned salt and a dash of white wine - Cono sur from Chile).<br />
<br />
<span id="goog_1645573856"></span><span id="goog_1645573857">Kids, here is a fantastic healthy pizza - meatless so you can save the planet and your waistline. Perfect pairing with a Cono sur Gewürztraminer.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NAKk0eDMTGQ/TipHyIkD3rI/AAAAAAAACCo/xJxdeur29YI/s1600/IMG_1687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-NAKk0eDMTGQ/TipHyIkD3rI/AAAAAAAACCo/xJxdeur29YI/s640/IMG_1687.JPG" t$="true" width="640" /></a></div><br />
<br />
Prep your thin crust dough - stretch it thin and try to copy one of those youtube videos that teach you how to stretch and roll out your dough. Use your fists, twirl it around. End up with an almost see-through dough on parchment.<br />
<br />
Smear on some prepared pesto. Slice some vine-ripened tomatoes and distribute them evenly onto the crust. Not too many - you don't want your dough to be soggy. Slice some olives. Grate some Greek cheese - the kind they use for sfinaki. A salty, ever-fresh (ours was, admittedly, a couple weeks / months old. ;p it was a Klefitaki [sp?] genre made from non-cow milk) Greek cheese. Chop some local kale and hot house peppers. Scatter all your toppings on your crust. Dot some goat cheese on top. Scatter your cooled prepared mushrooms around a bit. Grind some black pepper on top. Bake at 475F for 10 minutes, then turn it up to 500F. Glug some white wine and return to a delectable pizza with excellently salty toppings and crispy kale.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-52AgVnH-QEE/TipIG6i4CzI/AAAAAAAACCs/_l7IMIf0c6g/s1600/IMG_1693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-52AgVnH-QEE/TipIG6i4CzI/AAAAAAAACCs/_l7IMIf0c6g/s640/IMG_1693.JPG" t$="true" width="640" /></a></div><br />
This is GOOD. Drink some wine, munch on some pizza, return again. Even the carnivore bf enjoyed it. (He had some scotch and shared some wine.)<br />
<br />
Enjoy boys and girls. And to a certain co worker, if you are reading this (even though I promised bf that I would not drunk text or drunk email, I am very sorry that you had to endure what you did today. You should not have to be submitted to what was dealt to you today. It was offensive and I should have spoken up. I am sorry I did not.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
I get "Photo Capsule" emails of my Flickr photostream via Photojojo. In the last email there were photos from an event at <a href="http://yumorama.blogspot.com/2010/04/menu-sampling-rtl-regional-tasting.html">Regional Tasting Lounge</a> that I went to with M last year. In an instant, our visit to r.tl last year seems like a long time ago, and at the same time it seems like it was only days / weeks ago. And a lot has changed.<br />
<br />
Two weddings ago (Rs, and the Ms). One engagement ago (my cousins). A 10-10-10-10-10 baby (born at 10:10pm, on October 10th, 2010) ago. Three funerals ago. A job ago...<br />
<br />
A mixture of emotions (good, bad, and ugly) have come and gone; a couple seasons have past...I've made a lot of new friends and there have been a hobby or two that I've picked up along the way. :)<br />
<br />
I'm going to try to ease into this blogging thing again - tonight, it was produce drawer spaghetti. I believe that my new career (as in, career, something that I <i>love</i> versus a job where I just show up to work...) has changed some of my eating habits. As you may have remembered, I embarked on a self-imposed <i>meat ban</i> late last spring . . . it seems that that simple fact transitioned me into the company where I am now.<br />
<br />
I am not vegan, nor even vegetarian at this point - but I am definitely living a more conscious, awakened lifestyle (or so I like to believe). I have even gone jogging a couple times this month already. Lets see where this everchanging journey takes me.<br />
<br />
Tonight, it was produce drawer spaghetti. This is not vegan - I used butter and topped it with finely grated piave mezzano, a cows milk cheese that is aged within a range of 60-180 days. The taste is slightly sweet, with slight bitter "barnyard" flavours that are associated with a baby parmiggiano, but without the same intensity.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gUCJ2hIgQ4U/TaPnYbcmnQI/AAAAAAAACCg/DVICJ3x2EN4/s1600/pds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="http://1.bp.blogspot.com/-gUCJ2hIgQ4U/TaPnYbcmnQI/AAAAAAAACCg/DVICJ3x2EN4/s640/pds.jpg" width="640" /></a></div><br />
<br />
There are no real rules to this "recipe". Slice up some onion. Melt some butter over medium heat with a couple swigs of olive oil. Saute. Add sliced veggies (I used mushrooms, green beans, and leftover cauliflower - yes, I still love my cauliflower). Sprinkle with some salt, chili flakes, oregano, and fresh ground black pepper. Add some more oil or butter if you have to. Splash with something alcoholic (sake used here). Splash with leftover stock or leftover tomato puree from the fridge. Add cooked pasta, mix in sliced olives. Twirl around your tongs to transport to a shallow pasta dish; grate with piave and love yourself for going easy on a Monday evening.<br />
<br />
<3 Jessica<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
I had the most *wonderful* opportunity to visit Anaheim this past weekend for work and gratefully traded in my umbrella for flip flops and sunglasses.<br />
<br />
On the morning that we left for the airport to go home, I talked M into visiting Natural, a clean little "fruiteria"-like eatery less than 5 minutes from Disneyland / Anaheim Convention Center. While I must say that that most of the eats during the trip were far more healthy than what we usually eat during trips, we *did* have a couple of guilty indulgences as well.<br />
<br />
In fact, the reason why we visited Natural was mostly because of a heavy meal the night before!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-XjlTA3z72T0/TYL6qcPNa6I/AAAAAAAACB0/VEcfjmIIdtg/s1600/nat1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://lh5.googleusercontent.com/-XjlTA3z72T0/TYL6qcPNa6I/AAAAAAAACB0/VEcfjmIIdtg/s640/nat1.jpg" width="640" /></a></div><br />
Natural is unlike anything we have at home, or on trips - it is fresh, fruity, and can be light. Can be? Well, aside from Mexican-style fruit cups and salads, there is a delicious looking shrimp cocktail, an interesting corn cup, and fresca con crema (strawberries with cream|) that intices other indulgences.<br />
<br />
On this particular occasion, we ordered a bionicos, a mixture of watermelon, cantaloupe, <i>succulent</i> papaya, apple slices, banana chunks, sweet strawberries, coconut, and pineapple. The fruit salad was topped with honey-sweetened yogurt, raisins, and a sprinkle of granola. This totally hit the spot as we had a huge meal the night before (more on that later?) and were in a hurry to get to the airport.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-i70BuOapn0Y/TYQeVmUbZbI/AAAAAAAACB8/VloteCmYeAc/s1600/nat2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://lh6.googleusercontent.com/-i70BuOapn0Y/TYQeVmUbZbI/AAAAAAAACB8/VloteCmYeAc/s640/nat2.jpg" width="640" /></a></div><br />
As Natural offers fruit, salads, smoothies and other fresh dishes, the menu can be customized to become vegan friendly (minus any honey & dairy products), or be served vegetarian as is. <br />
<br />
Since I've been told that this particular business trip would become an annual homage, I'm looking forward to visiting Natural again and trying their other offerings!<br />
<br />
<a href="http://www.urbanspoon.com/r/20/245743/restaurant/OC/Natural-Anaheim"><img alt="Natural on Urbanspoon" src="http://www.urbanspoon.com/b/link/245743/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a><div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
I still want to blog!<br />
<br />
I'd like to take this time to wish my baby sister a Happy Birthday.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FGfAYXdTMFk/TV8geMQUmwI/AAAAAAAACBs/Zvgbs8dV5E8/s1600/HBDS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="http://2.bp.blogspot.com/-FGfAYXdTMFk/TV8geMQUmwI/AAAAAAAACBs/Zvgbs8dV5E8/s640/HBDS.jpg" width="640" /></a></div><br />
<i>Sarah its your birthday,<br />
Happy Birthday Sarah...<br />
Sarah its your birthday,<br />
Happy Birthday Sarah...<br />
<br />
Sarah its your birthday,<br />
God bless you this day.<br />
You gave me the gift of a little sister,<br />
And I'm proud of you today.<br />
</i><br />
<br />
Yes, I know I'm not original...but somethings have already been perfectly said. And you can find many a comfort in cartoon quotes. :)<br />
<br />
More when I return for an official "I'm baaack" post. This post (and this day) is about my sister.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/TF2q6EBW3dI/AAAAAAAACA0/WZZxkIw0U5E/s1600/IMG_9329A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/TF2q6EBW3dI/AAAAAAAACA0/WZZxkIw0U5E/s640/IMG_9329A.jpg" width="640" /></a></div><br />
...I should really say fondant roses - they take about three days to make because of the drying process. (You do NOT want to make it all at once. ;)<br />
<br />
Roll, shape, dry. Roll, cut, cut again, soften, adhere (x5), prim, dry. Repeat the last part until you have a flower to your liking.<br />
<br />
<i>Edit: S'more....</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/TF3HdaPqq3I/AAAAAAAACA8/IVkEQAH-1ec/s1600/IMG_9333a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/TF3HdaPqq3I/AAAAAAAACA8/IVkEQAH-1ec/s640/IMG_9333a.jpg" width="640" /></a></div>Stephanotis<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/TF3HmxSt7qI/AAAAAAAACBM/0CkBTQ3eGzs/s1600/IMG_9336a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/TF3HmxSt7qI/AAAAAAAACBM/0CkBTQ3eGzs/s640/IMG_9336a.jpg" width="640" /></a></div>Calla Lily (some call it Arum Lily??) ...it is my favourite flower. Not sure about keeping the blue ones.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/TF3HkicalpI/AAAAAAAACBE/BlrlettQ-44/s1600/IMG_9335a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/TF3HkicalpI/AAAAAAAACBE/BlrlettQ-44/s640/IMG_9335a.jpg" width="640" /></a></div>Baby blue roses. Toothpick came out of the first one fine. These ones? not a chance. Will have to warn others about the picks.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
What format do I use again?<br />
<br />
It's been a while! (to quote a certain blogger.)<br />
<br />
It <i>has</i> been a while. Between personal losses to great personal gains, this year has been somewhat of a misfit rollercoaster, and I believe that I've come out a stronger person. I thank you for continuing to read and checking in (if you have - I am not going to be so vain to believe you checked in at all!). I also thank the fellow bloggers (<a href="http://imonlyhereforthefood.com/" target="other">You</a> <a href="http://www.shermansfoodadventures.com/" target="other">know</a> <a href="http://chezmamaz.xanga.com/" target="other">who</a> <a href="http://parkerpages.wordpress.com/" target="other">you</a> are.) for encouraging us to blog again (or at sometimes, to eat again, by dropping off random baked and/or fried goods). How long will I stick around this time? Who knows?<br />
<br />
I haven't written in so long, in fact, that I honestly can't remember how to dissect the meal. Perhaps the <b>real </b>reason for posting this entry is... Well, a week ago <a href="http://parkerpages.wordpress.com/" target="other">Elaine</a> invited a couple of us out to Minoas Taverna, a Greek restaurant located at the very tip of Smith Avenue (read: right at Kingsway). We were joined by <a href="http://www.shermansfoodadventures.com/" target="other">Sherman</a>, <a href="http://imonlyhereforthefood.com/" target="other">Kim</a>, and two SOs (or rather, as Sherman would probably put it, I was <i>fortunate</i> enough to be allowed to dine with them. *inside joke!*)<br />
<br />
<center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/TFkOz3Yw2XI/AAAAAAAAB-0/v_vJDOgRK_o/s1600/MT1.jpg" imageanchor="1"><img border="0" height="267" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/TFkOz3Yw2XI/AAAAAAAAB-0/v_vJDOgRK_o/s400/MT1.jpg" width="400" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/TFkO0zg9FKI/AAAAAAAAB-8/lxYRF1mukxE/s1600/MT2.jpg" imageanchor="1"><img border="0" height="267" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/TFkO0zg9FKI/AAAAAAAAB-8/lxYRF1mukxE/s400/MT2.jpg" width="400" /></a></center><br />
<br />
Minoas has been in operation for as long as I can remember. I used to live in the area and *always* asked my mother about that "weird house on the hill that always had Christmas lights on". It wasn't until I was older that, armed with an entertainment book coupon, I would visit with my brother or even M a good decade ago. From what I remember, the family that ran the restaurant used to live in the basement of the restaurant. They've since moved out, but still run the back and front of the house. Their son also does real estate and you'll find a posting (or five) of his in the lower landing of the restaurant.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkQWjSranI/AAAAAAAAB_E/-TLDOs5fn5s/s1600/MT3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkQWjSranI/AAAAAAAAB_E/-TLDOs5fn5s/s640/MT3.jpg" width="640" /></a></div><br />
We all shared an appetizer platter that came with pita, spanakopita, mushrooms, meat dolmathes, hummus, calamari, and tzatziki. While there was a lot of variety on the platter (and Minoas offered mushrooms, something other Greek restaurants do not), M and I felt that the platter was a little small. To put things in perspective, we shared the appetizer platter (same price) with another couple at <a href="http://yumorama.blogspot.com/2010/01/review-cristos-taverna-burnaby-bc.html">Cristos</a> a couple weeks ago, and could barely touch our entrees. I think me and M could polish off the appetizer platter pictured above, plus our entrees (well, M at least. I'm not a porker... ;p) Meanwhile, our fellow dining companions thought it was acceptable.<br />
<br />
The dips (tzatziki and hummus) were garlicky, just the way we liked it, and the spanakopita was crisp but warm and flavourful. My favourites would have had to be the dolmathes and surprisingly, the mushrooms. They were served warm and were lightly seasoned with salt, pepper, and lemon.<br />
<br />
It is always tricky dining with food bloggers. You hesitate to tell everyone what you're ordering, for fear of ordering the same thing. Then you play the game of ordering *last*, so that any last minute changes can be made, for the reason above.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/TFkVFUXt-HI/AAAAAAAAB_k/AXYzgqR4HDY/s1600/MT4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/TFkVFUXt-HI/AAAAAAAAB_k/AXYzgqR4HDY/s640/MT4.jpg" width="640" /></a></div><br />
<br />
That was exactly the case with M and Sherman (but you know. gotta keep the bromance alive...me, I just always get in the way.) They both ordered the roast lamb. It was a Tuesday, and the lamb was on special for $13.95. However, since we were using Entertainment book coupons, we weren't eligible for the "Tuesday special" price. Each entree came with a greek salad, carrots, half a potato, tzatziki and rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkWdxN6ypI/AAAAAAAAB_s/cGrsOpa59BM/s1600/MT5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkWdxN6ypI/AAAAAAAAB_s/cGrsOpa59BM/s400/MT5.jpg" width="400" /></a><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkWh5K6BDI/AAAAAAAACAE/q70MWWfVnT4/s1600/MT8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkWh5K6BDI/AAAAAAAACAE/q70MWWfVnT4/s400/MT8.jpg" width="400" /></a></div><br />
I ordered my usual lamb chops. Unfortunately, I wasn't asked how I'd like them done. I would have requested medium rare. The chops were done medium. To the restaurants credit, the lamb chops were mostly moist, but it erred on dry in some places. As I had some left over, I packed it home as usual, but knowing that it would be ultimately dry when reheated, piled on some tzatziki.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/TFkWgpndxCI/AAAAAAAAB_8/xv9K2vPsd8E/s1600/MT7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/TFkWgpndxCI/AAAAAAAAB_8/xv9K2vPsd8E/s400/MT7.jpg" width="400" /></a><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkWfobHfCI/AAAAAAAAB_0/CzSZF2FIfpw/s1600/MT6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkWfobHfCI/AAAAAAAAB_0/CzSZF2FIfpw/s400/MT6.jpg" width="400" /></a></div><br />
The (surprise) winner of the night would have had to be the moussaka that Kim ordered (although, please refer to his entry for his "but" to equalize the votes). The moussaka had bouts of potato, zucchini and eggplant but was still meaty. Actually, as we were reviewing our orders, I confessed that I'd wanted the moussaka, or even the vegetarian moussaka...but opted for the lamb chops to write about something different. :)<br />
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Elaine ordered the bifteka. This was another surprise as I'd rarely seen it as a stand-alone entree, only as an appetizer or as part of a platter. A trio of bifteka / meat patties comprised the entree and mostly everyone remarked how tender they were - usually the meatballs that I'd come across in Greek restaurants were dense and charred; these were moist, looser, and not as heavy.<br />
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Dinner came to about $23 per person, after discounts. For what we paid, it was fairly decent food. Service was prompt and the food arrived quickly. While value could be arguable, we also received another coupon with our meal (where did I put it now?). I'm just not as sure that I would go out of my way to visit, or that I would visit without a coupon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/TFkT-f9Z6nI/AAAAAAAAB_M/7h0YmF7yPHA/s1600/rrd1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/TFkT-f9Z6nI/AAAAAAAAB_M/7h0YmF7yPHA/s320/rrd1.jpg" /></a><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkUAu0z_zI/AAAAAAAAB_U/mB-7iMtr3DI/s1600/rrd2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/TFkUAu0z_zI/AAAAAAAAB_U/mB-7iMtr3DI/s320/rrd2.jpg" /></a><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/TFkUBpj6CuI/AAAAAAAAB_c/4H0PrEQCSCE/s1600/rrd3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/TFkUBpj6CuI/AAAAAAAAB_c/4H0PrEQCSCE/s320/rrd3.jpg" /></a></div><br />
After dinner, <a href="http://www.followmefoodie.com/2010/08/round-rock-texas-round-rock-donuts-lone-star-bakery/" target="other">Mijune</a> dropped by with a special sweet something for us - a jumbo donut from Texas! Apparently these donuts are in high demand and known they are for their slightly flakey, slightly sweet and original texture. Mijune was such a great spokesperson she even convinced a self-professed "old guy with gout" (just some random Minoas patron) to try a bite.<br />
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Many thanks to Elaine for remembering us and organizing this weekday dinner! Thank you to <a href="http://www.followmefoodie.com/2010/08/round-rock-texas-round-rock-donuts-lone-star-bakery/" target="other">Mijune</a> for the goodies. Thanks to Kim for the encouragement, and Thank you to Sherman and M for allowing me to sit in the corner and pretend that I was eating with them. ;)<br />
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Until next time!<br />
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<center>Minoas Taverna<br />
3823 Kingsway<br />
Burnaby BC<br />
P: 604-430-2545<br />
<a href="http://www.urbanspoon.com/r/14/181188/restaurant/Vancouver/Burnaby-South/Minoas-Greek-Taverna-Burnaby"><img alt="Minoas Greek Taverna on Urbanspoon" src="http://www.urbanspoon.com/b/link/181188/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a><br />
</center><br />
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Read what others thought:<br />
<a href="http://parkerpages.wordpress.com/2010/08/05/minoas-greek-taverna" target="other">Elaine</a><br />
<a href="http://imonlyhereforthefood.com/2010/08/minoas-greek-taverna/" target="other">Kim</a><br />
<a href="http://www.shermansfoodadventures.com/2010/08/minoas.html" target="other">Sherman</a><div class="blogger-post-footer"><script type="text/javascript"><!--
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If you were paying attention (like <a href="http://www.blogger.com/" target="other">Phyllis</a>, or readers on <a href="http://www.facebook.com/pages/Burnaby-BC/Yum-O-Rama-Where-I-Live-to-Eat/105322229080" target="other">facebook</a>, or <a href="http://twitter.com/jezzfoodieme" target="other">twitter</a> followers), you may have noticed that I scheduled something to be posted this morning. It did, indeed, get posted. Alas, I was a day early...for a date that <b>I had suggested</b> (Thursday, August 5th). As I've posted on twitter - when you stop doing, you forget how. ;p <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/TFnUrcPSpII/AAAAAAAACAM/FvYXdHyN4Ck/s1600/IMG_9078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/TFnUrcPSpII/AAAAAAAACAM/FvYXdHyN4Ck/s400/IMG_9078.JPG" width="400" /></a><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/TFnUzs20UHI/AAAAAAAACAU/Ej0kmWvuPV4/s1600/IMG_9086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/TFnUzs20UHI/AAAAAAAACAU/Ej0kmWvuPV4/s400/IMG_9086.JPG" width="400" /></a></div><br />
What have I been up to? Getting a kick ass job yo!<br />
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I work for a vegan analogue company in R&D (research and development / R to the D, mangz) and am very happy to do so. On the off day, I even get to play around with the product for recipe development (photos shown) and take photos for the website! It's like I'm getting paid to do what I do on this very blog!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/TFnVY3PxVhI/AAAAAAAACAc/8Vs-drjSxEs/s1600/c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/TFnVY3PxVhI/AAAAAAAACAc/8Vs-drjSxEs/s200/c.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/TFnVaDpyiNI/AAAAAAAACAk/RoMNWcR0WoE/s1600/d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/TFnVaDpyiNI/AAAAAAAACAk/RoMNWcR0WoE/s200/d.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/TFnVbCuEGlI/AAAAAAAACAs/EDdB_V07FUs/s1600/e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/TFnVbCuEGlI/AAAAAAAACAs/EDdB_V07FUs/s200/e.jpg" width="200" /></a></div><br />
Granted, I am not vegan, nor am I a supreme chef or even a good photographer. But I am getting paid to improve these skills! :) And that makes me very very happy.<br />
<br />
Anyways, I hope to keep up the blogging. I was surprising family and friends alike when I showed up to dinners and meals without my camera. I guess t<span style="font-family: inherit;">hey missed my blogging / food "paparazzi-ing" as well. (as in..."Jess...wheres your camera? Don't you have to take photos?"</span><br />
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Aside from work, I've also been busy with a series of cake decorating classes at the local Michael's craft store...they were having 50% off classes in the summer and so, along with <a href="http://chezmamaz.xanga.com/" target="other">HK</a>, I took advantage of the discount (and subsequent weekly 40% off and 50% off coupons) to stock up on cake decorating supplies and other goodies. <br />
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<div class="MsoNormal" style="font-family: inherit;">So…I've covered work, and I've covered extracurricular. On top of that, I am also helping friends organize their small wedding. How small? ~30 person. “But Jess,” you must think, “its only 30 people, how much trouble can it be?” Well, since it is more intimate, the couple has chosen to put a lot of personal touches on the shindig. As in making their own food. As in making a lot of decorations. Oh, and we had a month notice. :D</div><br />
<div class="MsoNormal" style="font-family: inherit;">Dude, I love them, but it had me really freaked out there for a while. Thankfully, they have taken the reins (like 95% taken the reins) but I’m sure in the next two weeks things will pop up. I am also making a series of “bouquet cupcakes” for the reception (putting my new-found cake deco skills to the test!) so I’ll be busy with that.</div><br />
<div class="MsoNormal" style="font-family: inherit;">So that’s been my life in a nutshell. See you in two weeks?</div><div class="blogger-post-footer"><script type="text/javascript"><!--
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Lately, however, there have been a couple of "ESP" moments where the likeness are just a <i>touch</i> eerie. Take, for example, Delicias de Alicias, which <a href="http://imonlyhereforthefood.com/" target="other">Kim</a> blogged about <a href="http://imonlyhereforthefood.com/2010/03/delicias-de-alicia/" target="other">here</a>. <a href="http://foodosophy.wordpress.com/" target="other">Foodosophy</a> also blogged about it <a href="http://foodosophy.wordpress.com/2010/04/21/delicias-de-alicia-burnaby-bc/" target="other">here</a>; I had also seen Delicias de Alicias replace the prior Fish and Chip shop, and had mentioned to Kim that we should do a simultaneous food blogger dinner / posting around the same time that Kim had added the restaurant to <a href="http://www.urbanspoon.com/" target="other">Urbanspoon</a>. I haven't had the chance to try it, but may do so in the near future.<br />
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There was also the instance of a small Japanese restaurant in Burnaby, which <a href="http://www.shermansfoodadventures.com/" target="other">Sherman</a> had also wanted to complete a post on; after he referenced Urbanspoon and saw my vote, he had suggested visiting together (for more photos and to compare notes). We should be doing that soon...<br />
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Finally, there was Lions Den Cafe. On Easter weekend, I had tried going to <a href="http://rubydogart.shawwebspace.ca/" target="other">Ruby Dog's Art House</a> (half a block from Lions Den Cafe) for art paper and some mixed media supplies; however they were closed. Turning around to head back towards the car, I realized that we were close to Le Faux Bourgeois as well as Lions Den Cafe. While Le Faux Bourgeois was also closed that afternoon, Mark and I had shared a small lunch at Lions Den Cafe. I wasn't prepared to eat and take photos, thus I hadn't even brought my camera. But...I still voted on Urbanspoon.<br />
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The very next day, <a href="http://www.thefridaylunch.com/">Karl</a>, <a href="http://www.shermansfoodadventures.com/" target="other">Sherman</a>, and <a href="http://www.imonlyhereforthefood.com/" target="other">Kim</a> had been planning a lunch at, guess where-Lions Den Cafe. <a href="http://parkerpages.wordpress.com/" target="other">Elaine</a> was also looking to do a group brunch at a restaurant that I had on my wishlist. Since we were already in the planning stages of Lions Den Cafe, we did that instead. Anyways. ESP. Food Bloggers have it. :)<br />
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<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S9UQuRIEOCI/AAAAAAAAB9k/vOWC84grFL8/s1600/IMG_7416a.jpg"><img border="0" height="428" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S9UQuRIEOCI/AAAAAAAAB9k/vOWC84grFL8/s640/IMG_7416a.jpg" width="640" /></a></center><br />
The weather cooperated nicely that day; Lions Den Cafe is probably, at best, a 12-15 capacity eatery. However, as the sun came out the afternoon we congregated at Lions Den, Karl showed up early and snagged a beautiful spot outside.<br />
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It was a nice day, but there was still a little bit of a nip in the air! <a href="http://www.shermansfoodadventures.com/" target="other">Sherman</a> was still slightly sick (or was he getting sicker?) and showed up shortly, followed by <a href="http://parkerpages.wordpress.com/" target="other">Elaine</a> and finally, <a href="http://www.imonlyhereforthefood.com/" target="Other">Kim</a>. Some remarks were made about the parking preferences (we had considered boxing someone in ourselves, but decided against it...), and the task of ordering got underway.<br />
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Karl took the liberty of going inside to order for us since the staff had left us to our own devices (M joked about how the phone number was listed on the sign outside specifically for us).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9Uy_YWr7gI/AAAAAAAAB9s/eA5tcK4y-PE/s1600/IMG_7428a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9Uy_YWr7gI/AAAAAAAAB9s/eA5tcK4y-PE/s320/IMG_7428a.jpg" /></a><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9UzcBMOaXI/AAAAAAAAB90/v-vuu4wnvmo/s1600/IMG_7439a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9UzcBMOaXI/AAAAAAAAB90/v-vuu4wnvmo/s320/IMG_7439a.jpg" /></a></div><br />
First up was the large order (3pcs) of jerk chicken. It came with an order of salad, and a side of rice and beans. This is actually what brought M and I back. We had tried it the previous weekend - it was flavourful, tender, and moist. Everyone mostly agreed (although Kim remained quiet...). Luckily, Karl had ordered two orders and thus no food bloggers were harmed in the makings of this post. The salad? The salad was not memorable.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9U0dtpkKJI/AAAAAAAAB98/G_EYz3NjVlw/s1600/IMG_7445a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9U0dtpkKJI/AAAAAAAAB98/G_EYz3NjVlw/s640/IMG_7445a.jpg" width="640" /></a></div><center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S9U0-3uAdBI/AAAAAAAAB-M/biDGqBnVlxQ/s1600/IMG_7446a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S9U0-3uAdBI/AAAAAAAAB-M/biDGqBnVlxQ/s320/IMG_7446a.jpg" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9U01LdEeDI/AAAAAAAAB-E/NC5aNFQGDNU/s1600/IMG_7454a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9U01LdEeDI/AAAAAAAAB-E/NC5aNFQGDNU/s320/IMG_7454a.jpg" /></a></center><br />
We ordered one goat curry with roti. The previous visit M and I had, the owner, Ken had mentioned that the goat and oxtail stew were sold out. So there was the expectation that this was quite good; similarly, when the roti came, it looked enticing - it was moist and light, and filled with a yellow split pea mixture. Unfortunately, the roti was a little bland. We're not quite educated in Caribbean food, but in our opinion, the roti could have used some spice or even simply salt. The group did not really appreciate the goat curry - it even divided me and M. M thought it was disappointing and lacked flavour; I thought there were the fundamentals of a curry in there - I could taste the cardamom, mace and coriander, but it lacked any spiciness and could have used more body.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S9U3CULsbHI/AAAAAAAAB-U/E2beyvmn8Io/s1600/IMG_7453a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S9U3CULsbHI/AAAAAAAAB-U/E2beyvmn8Io/s640/IMG_7453a.jpg" width="640" /></a></div><br />
The oxtail stew lacked a little flavour as well. It was on the sweet side due to onions and butterbeans, but lacked spice. Eating it reminded me of the book <a target="_blank" href="http://www.amazon.com/Pigtails-Breadfruit-Book-Reviews-review/dp/B00099PLOC?ie=UTF8&tag=yuorawhilitoe-20&link_code=btl&camp=213689&creative=392969">Pigtails n' Breadfruit</a><img src="http://www.assoc-amazon.com/e/ir?t=yuorawhilitoe-20&l=btl&camp=213689&creative=392969&o=1&a=B00099PLOC" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" />, by Anthony Joyette. It is a beautiful book including stories from the authors' upbringings and his families' recipes and cooking. In one sense, the oxtail stew conveyed the comfort of eating West Indies cuisine...but in another sense, the foodie in me expected something more. Perhaps another dish lost in translation?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9U5ggJCofI/AAAAAAAAB-k/6i33EXSsZkA/s1600/IMG_7448a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9U5ggJCofI/AAAAAAAAB-k/6i33EXSsZkA/s640/IMG_7448a.jpg" width="640" /></a></div><br />
For fun, we ordered the okonomiyaki to sample their "Japaribbean" food. It was a little doughy, and the mayo and okonomiyaki had all squirled into one. Absent was the usual garnishings of green onion and bonito flakes.<br />
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I was quite full after the whole meal. We all had different places to go after this late lunch, but I was reminded of how the owner Ken had a story to tell about his cafe. The name? It came from the name of the stuffed "Canadian born lion" pictured below.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9U42-YLn3I/AAAAAAAAB-c/6YhZHFABBuQ/s1600/IMG_7458a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9U42-YLn3I/AAAAAAAAB-c/6YhZHFABBuQ/s640/IMG_7458a.jpg" width="640" /></a></div><br />
The owners, Ken and Junko are especially nice. Ken explains to all newcomers the story of his cafe and how he keeps track of its ten years in operation - all first timers are encouraged to sign his guestbook - a calendar numbered with days in operation.<br />
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The menu was very reasonably priced. You can't argue with the price point; many of the meals are priced under $10. The locals seem to love his food and his laid back demeanor; it has been busy both times we have been there. Overall, we like Ken, his story telling, and like to root for the little guy. But the menu can be a little bit of a hit and miss. <br />
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Click through for everyones' photos and commentary:<br />
<a href="http://thefridaylunch.wordpress.com/2010/04/25/lions-den-cafe/" target="Other">Karl</a> (Thank you for organizing!)<br />
<a href="http://parkerpages.wordpress.com/2010/04/26/the-lions-den-cafe/" target="Other">Elaine</a><br />
<a href="http://imonlyhereforthefood.com/2010/04/the-lions-den-cafe/" target="other">Kim</a><br />
<a href="http://www.shermansfoodadventures.com/2010/04/lions-den-cafe.html" target="Other">Sherman</a><br />
<center>Lions Den Cafe<br />
651 East 15th Avenue (Fraser & Kingsway)<br />
Vancouver BC<br />
P: 604-873-4555<br />
<a href="http://www.urbanspoon.com/r/14/452290/restaurant/Mount-Pleasant-Main-Street/Lions-Den-Cafe-Vancouver"><img alt="Lions Den Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/452290/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a><br />
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We were extended an invite by Danica at <a href="http://www.dvinewrites.com/" target="other">dvinewrites</a> to sample some of r.tl / Regional Tasting Lounges' offerings and happily accepted. <br />
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<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9IA17O-TmI/AAAAAAAAB8c/bq6YhSqIfyE/s1600/IMG_7794a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9IA17O-TmI/AAAAAAAAB8c/bq6YhSqIfyE/s320/IMG_7794a.jpg" /></a><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9IA0BRNG0I/AAAAAAAAB8U/GTd1yKCpHYE/s1600/IMG_7791a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9IA0BRNG0I/AAAAAAAAB8U/GTd1yKCpHYE/s320/IMG_7791a.jpg" /></a></center><br />
Regional Tasting Lounge (r.tl) is the product of sommelier Alain Canuel, mixologist Matt Martin, and Chef Darryl Crumb. The premise behind their restaurant is that the menu is renewed every three months, and that with every change, different regions are featured. Currently they are serving up South American and local British Columbian flavours, and their $28 Dine Out menu reflects that. Their Dine Out menu may be found <a href="http://www.r.tl/dineout2010.pdf" target="other">here</a> and includes a number of options (including three vegetarian starters and a portobello main for vegetarians) from their smoked duck starter to a glazed salmon or bacon wrapped chicken breast.<br />
<br />
<center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S9IHGwD_gtI/AAAAAAAAB88/eF05BrWSvAI/s1600/IMG_7836a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S9IHGwD_gtI/AAAAAAAAB88/eF05BrWSvAI/s320/IMG_7836a.jpg" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9IG3sext-I/AAAAAAAAB80/uocY24zOoMM/s1600/IMG_7825a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9IG3sext-I/AAAAAAAAB80/uocY24zOoMM/s320/IMG_7825a.jpg" /></a></center><br />
We arrived fashionably late (some of my friends may change the "fashionably" to "annoyingly" but meh.) and were greated by Alain. Raul of <a href="http://hummingbird604.com/" target="other">hummingbird604</a> (who just celebrated his 4th blogoversary yesterday! Congratulations!) and Candice of <a href="http://albachstudios.com/index2.php" target="other">Albach Photography</a> were already present and sipping cocktails. One notable one was their house sangria. It was beautifully presented in a wine tumbler and had fresh blueberries, raspberries, blood oranges, and other citrus fruit in a serving. They pack a punch too (as I soon found out). Delicious and not cloying at all. As we chatted a bit, various servers offered us samples of their prawn ceviche, served atop a cilantro corn salsa, and hor d'oevre portions of their organic quinoa salad.<br />
<br />
<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S9IDG6eNFtI/AAAAAAAAB8k/eTCG_ipbQhI/s1600/IMG_7796a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S9IDG6eNFtI/AAAAAAAAB8k/eTCG_ipbQhI/s320/IMG_7796a.jpg" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S9IFkodSckI/AAAAAAAAB8s/pTTfpr0KkMw/s1600/IMG_7804a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S9IFkodSckI/AAAAAAAAB8s/pTTfpr0KkMw/s320/IMG_7804a.jpg" /></a></center><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9IIXcK-LRI/AAAAAAAAB9E/T3C_3wSOzp0/s1600/IMG_7829a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9IIXcK-LRI/AAAAAAAAB9E/T3C_3wSOzp0/s640/IMG_7829a.jpg" width="640" /></a></div><br />
r.tl has a great wine list - last summer we visited <a href="http://www.lastella.ca/">La Stella</a> winery in Oliver and sampled some of their Vivace, a pinot grigio. I loved it and bought a bottle, so when the server rattled off a number of wines last night, I stopped her after she said "La Stella Pino Grigio". It is a light, crisp tasting white, summery and perfect for sipping. It paired well with the quinoa salad and the prawn ceviche / corn salsa.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9KgUivt_CI/AAAAAAAAB9M/G1ueCXO5qeA/s1600/IMG_7818a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9KgUivt_CI/AAAAAAAAB9M/G1ueCXO5qeA/s640/IMG_7818a.jpg" width="640" /></a></div><br />
By the time the trio of venison sliders made its way out, I was oblivious to food (sangria will do that to you) but M got his mitts one topped with blue cheese and bacon. It was a very bold option. M thought it was on the greasy side, I appreciated the creamy, full bodied blue cheese and the crisp salty bacon. Aside from the blue cheese version, there was one topped with foie gras and tomato, and one with sauteed mushroom and cheddar.<br />
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<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9KgewKKHRI/AAAAAAAAB9U/Rk3LIg7oY80/s1600/IMG_7826a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S9KgewKKHRI/AAAAAAAAB9U/Rk3LIg7oY80/s320/IMG_7826a.jpg" /></a><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9Kg2BlLtGI/AAAAAAAAB9c/8a_aTrBeDfA/s1600/IMG_7827a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S9Kg2BlLtGI/AAAAAAAAB9c/8a_aTrBeDfA/s320/IMG_7827a.jpg" /></a></center><br />
Overall, r.tls hospitality was great, and I love that their menu is refreshed seasonally. It gives diners a chance to expand their palates. The cocktail menu is as imaginative as their food menu; and I appreciate their extensive, ever changing wine list that is offered by the glass, as well as the by the flight.<br />
<br />
The best part? We live by the skytrain. With the Canada Line Yaletown station mere steps away from r.tl, it makes it <i>that much closer</i>. Was it coincidence that we took the skytrain to r.tl on earth day? I think not.<br />
<br />
I foresee us visiting r.tl this spring and summer...good food, great wine, delicious drinks. Oh, and the masterminds behind r.tl, easy on the eyes as well. ;)<br />
<br />
<center>r.tl / Regional Tasting Lounge<br />
1130 Mainland Street<br />
Vancouver BC<br />
P: 604-638-1550<br />
<a href="http://www.urbanspoon.com/r/14/1349700/restaurant/Yaletown/R-TL-Vancouver"><img alt="R.TL on Urbanspoon" src="http://www.urbanspoon.com/b/link/1349700/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a><br />
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<br />
We drove around for a while before succumbing to hunger-rage (the point where we *almost* don't give what we eat, so long as we get to eat!) and deciding on Aka Tom-Bo on Lonsdale at 8th Street. The place used to be a "pizza and sushi" restaurant prior to the current management taking over, and to be honest, we've rarely had a dine-in meal at Aka Tom-Bo. There used to be a <i>ridiculously</i> inexpensive party platter, which if we picked up and paid in cash, would cost us a little over $18, and would feed both of us for a solid two meals, plus a light lunch for myself.<br />
<br />
The good times have passed, however, and although the current management offered the same "grandfathered" deal to us for a while, we felt kind of bad and stopped ordering our special deal. It was time to try the dine-in experience!<br />
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<center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89ieu__tkI/AAAAAAAAB7c/JF26wOayfT8/s1600/IMG_6048.JPG"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89ieu__tkI/AAAAAAAAB7c/JF26wOayfT8/s320/IMG_6048.JPG" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S89imn4gbuI/AAAAAAAAB7k/2hhtKxkZm34/s1600/IMG_6050.JPG"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S89imn4gbuI/AAAAAAAAB7k/2hhtKxkZm34/s320/IMG_6050.JPG" /></a></center><br />
A lot has changed from when we used to frequent Tom Bo. For one, pizza is no longer served! Another is that there are a seemingly endless selection of specialty rolls, many of which contain cream cheese. As we're not fans of cream cheese in sushi (kind of defeats the our purpose of eating sushi - we choose this fare when we feel like something "light"), we opted for an assorted sashimi and a lunch special which included a miso soup.<br />
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The miso soup was nothing special; although <a href="http://imonlyhereforthefood.com/">some people</a> would say "WTF with the spoon in the miso soup!". :p Us, we just removed the soupspoon from the bowl and sipped from the bowl.<br />
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<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S89jiXZ2fCI/AAAAAAAAB7s/nb329zJwX8Q/s1600/IMG_6052a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S89jiXZ2fCI/AAAAAAAAB7s/nb329zJwX8Q/s320/IMG_6052a.jpg" /></a> <a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89jksP3TxI/AAAAAAAAB70/hi8RAuJFulw/s1600/IMG_6054a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89jksP3TxI/AAAAAAAAB70/hi8RAuJFulw/s320/IMG_6054a.jpg" /></a></center><br />
The assorted sashimi included 12 mouthwatering pieces, 2 each of salmon, tuna, saba, tako, tai and toro with a garnish of tobiko. All the fish were fresh and flavourful For $13.99, the assorted sashimi could be a little expensive to some, but the quality is what you are paying for here. And there is no "cheapie filler" of hokkigai here - just tako and yummy fresh fish. We would order this again.<br />
<br />
<center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89jlmybBtI/AAAAAAAAB78/wR_qLja1b4s/s1600/IMG_6058a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89jlmybBtI/AAAAAAAAB78/wR_qLja1b4s/s640/IMG_6058a.jpg" width="640" /></a></center><br />
<center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89jmSLYbHI/AAAAAAAAB8E/zzbtfFZ0O6I/s1600/IMG_6059a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89jmSLYbHI/AAAAAAAAB8E/zzbtfFZ0O6I/s320/IMG_6059a.jpg" width="320" /></a><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89jncr0EpI/AAAAAAAAB8M/OOImveIHGaU/s1600/IMG_6060a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S89jncr0EpI/AAAAAAAAB8M/OOImveIHGaU/s320/IMG_6060a.jpg" width="320" /></a></center><br />
The lunch special we ordered included three pieces of the ocean garden roll, and a whole dynamite roll and unagi-avocado roll. This plate, along with the miso soup came to $7.99. The ocean garden roll is essentially a California roll and salmon held within a thin sheath of carefully trimmed cucumber. It is delicious and refreshing.<br />
<br />
The tempura prawn in the dynamite roll could have been a little hotter, but flavour-wise, satisfied our deep-fried food craving. The bbq eel and avocado roll was garnished with toasted sesame seeds. The roll didn't require a dunk in wasabi soy sauce; it was flavourful enough on its own.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7UsrB7S8-I/AAAAAAAABs0/HTeEw7L9QK0/s1600/atb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7UsrB7S8-I/AAAAAAAABs0/HTeEw7L9QK0/s320/atb1.jpg" /></a><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S7UtSSc-HBI/AAAAAAAABs8/cfLWrnkEkn0/s1600/atb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S7UtSSc-HBI/AAAAAAAABs8/cfLWrnkEkn0/s320/atb2.jpg" /></a></div><br />
Overall, we enjoyed dining in at Aka Tom-Bo. Since the chances of us getting take-out from there is close to nil as we live across the water, that's a good thing! A plus is that Aka Tom-Bo is open on Sundays whereas other places (like the beloved Hachi Hana) is closed. Ahhh, the North Shore (the city where merchants make too much money and close on Sundays), you gotta love it.<br />
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Aka Tom-Bo also offers rolls that are prepared with soy paper instead of nori, and a variety of combos and bento boxes. On weekdays, the restaurant is packed with business people and health care workers from the nearby offices and Lions Gate Hospital. With a deal or two and a large menu, Aka Tom Bo is sure to satisfy any appetite.<br />
<br />
<center>Aka Tom-Bo<br />
751 Lonsdale Avenue<br />
North Vancouver BC<br />
P: 604-929-9999<br />
<a href="http://www.urbanspoon.com/r/14/180031/restaurant/Vancouver/Aka-Tom-Bo-North-Vancouver"><img alt="Aka Tom-Bo on Urbanspoon" src="http://www.urbanspoon.com/b/link/180031/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a><br />
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I don't usually order gomaae in restaurants since it is so overpriced, and almost always, it is some sort of fail - too small a portion, too little sauce, too <i>much</i> sauce, sauce is bland, sauce is watery, or spinach is too leggy.<br />
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Being that is <i>so simple</i> to prepare and customize, I've been known to go through <i>Costco sized bags of baby spinach</i> in a week, just eating gomaae. Its been so true that I've had to manage my Costco shopping trips so that I <b>don't OD</b> on vitamin A, vitamin K, or iron. (You laugh, but it is true. Vitamins A and K are fat soluble, meaning they, along with iron can acccumulate in your fat stores and, in high enough concentrations, cause toxicity issues. Spinach also contains oxalates, which bind calcium. This can contribute to kidney stones. Thus the Asian belief that spinach shouldn't be eaten with tofu; however this is only partly true - tofu does not contain considerable amount of calcium unless calcium sulfate is used in its production; GDL or other coagulating agents are used in different methods.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S847tkN3k0I/AAAAAAAAB7M/L2B4ACRwfKY/s1600/IMG_7229a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S847tkN3k0I/AAAAAAAAB7M/L2B4ACRwfKY/s640/IMG_7229a.jpg" width="640" /></a></div><br />
Try to use baby spinach; otherwise, trim the stems off of older spinach leaves, as it will affect the texture of the final product.<br />
<br />
<b>Ingredients</b><br />
1 bunch spinach, washed thoroughly and trimmed, <b>or</b> 6 handfuls of prepackaged baby spinach<br />
2 t cashew butter<br />
1 t water<br />
1/2 - 1 t sugar<br />
salt to taste<br />
1-2 drops sesame oil<br />
1 t sesame seeds<br />
<br />
<b>Method</b><br />
Bring to a boil a large pot of generously salted water. Blanch prepared spinach 1 minute; quickly drain and rinse with cold water.<br />
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Prepare dressing - blitz cashew butter, water, sugar, salt and sesame oil in a small food processor or magic bullet until combined. Adjust with cashew butter or water to desired consistency (depends on your brand of cashew butter).<br />
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Squeeze water out of cooked spinach. If you used a bunch of spinach (instead of baby spinach), you may want to roughly chop the squeezed spinach. Arrange in dish or on a plate and pour a teaspoon or so of dressing over top. Garnish with sesame seeds. Makes about two servings, although I have been known to down two recipes in one night...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S847vRcar5I/AAAAAAAAB7U/AdZaVpAaz6o/s1600/IMG_7225a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S847vRcar5I/AAAAAAAAB7U/AdZaVpAaz6o/s640/IMG_7225a.jpg" width="640" /></a></div><br />
Simple, isn't it?! You can adjust the seasonings, using tahini instead, adding soy sauce or tamari instead of the salt, or adding other flavourings, but I like it in its simple form the best. The dressing is also nice on other steamed or raw vegetables like cherry tomatoes, celery, carrots, and bell peppers.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
Participants this time (to be changed periodically once this post is live - list is from Jeroxie) are:<br />
<ul><li>Penny - <a href="http://jeroxie.com/addiction/" target="other">Jeroxie - Addictive & Consuming</a> - <a href="http://jeroxie.com/addiction/international-pizza-pie-incident-serpent-pie-with-pizza-sauce/" target="other">Serpent Pie with Pizza Sauce</a> (Happy Birthday and Thank you for Hosting!)</li>
<li>Divina – <a href="http://sense-serendipity.blogspot.com/" target="_blank">Sense & Serendipity</a> - <a href="http://www.sense-serendipity.com/2010/04/international-pizza-pie-incident_18.html" target="other">Breakfast Pizza</a></li>
<li>Christine – <a href="http://en.christinesrecipes.com/" target="_blank">Christine’s Recipes</a> - <a href="http://en.christinesrecipes.com/2010/04/bbq-chicken-pizza-international-pizza.html" target="other">BBQ Chicken Pizza</a></li>
<li>Mardi – <a href="http://www.eatlivetravelwrite.com/" target="_blank">Eat, Live, Travel, Write</a> - <a href="http://www.eatlivetravelwrite.com/2010/04/international-incident-pizza/" target="other">Pizza w Lemon Asparagus Pesto</a></li>
<li>Trix – <a href="http://tastytrix.blogspot.com/" target="_blank">Tasty Trix</a> - <a href="http://tastytrix.blogspot.com/2010/04/international-pizza-pie-incident-langos.html" target="other">Langos, Three Ways</a></li>
<li>Conor – <a href="http://holdthebeef.blogspot.com/" target="_blank">Hold the Beef</a> - <a href="http://holdthebeef.blogspot.com/2010/04/international-pizza-pie-incident.html" target="other">Poached Pear Pizza</a></li>
<li>Shirley – <a href="http://www.enrichingyourkid.blogspot.com/" target="_blank">Enriching your kid</a> - <a href="http://enrichingyourkid.blogspot.com/2010/04/healthy-wholemeal-spiced-veg-pizza.html">Healthy Spiced Dough Vegetable Pizza</a></li>
<li>Natasha – <a href="http://www.fivestarfoodie.com/" target="_blank">Five Star Foodie</a> - <a href="http://www.fivestarfoodie.com/2010/04/international-incident-party-wild.html" target="other">Plum Pizza Pie</a></li>
<li>Ozoz – <a href="http://www.kitchenbutterfly.com/" target="_blank">Kitchen Butterfly</a></li>
<li>Agnes – <a href="http://offthespork.blogspot.com/" target="_blank">Off the spork</a> - <a href="http://offthespork.blogspot.com/2010/04/international-pizza-pie-incident-party.html" target="other">Pizza Pie</a> (Literally! And cute pizza toppers on lemon cupcakes.)</li>
<li>Joanne – <a href="http://secondhelping.com.au/feastonthis/" target="_blank">Second Helping</a> - <a href="http://secondhelping.com.au/feastonthis/?p=1566" target="other">Mushroom & Taleggio, Signore Lupo</a></li>
<li>Celeste – <a href="http://berrytravels.com/" target="_blank" title="Berry Travels">Berry Travels</a> - <a href="http://berrytravels.com/?p=383" target="other">Lasagna Pizza Pie</a></li>
<li>Mark – <a href="http://www.cafecampana.com/" target="_blank">Cafe Campana</a></li>
<li>Steph - <a href="http://momofukufor2.com/" target="_blank">Momofuku for 2</a> - <a href="http://momofukufor2.com/2010/04/international-pizza-pie-incident-one-dough-four-ways/" target="other">Pizza 4 Ways</a></li>
<li>Shao - <a href="http://friedwontons4u.com/" target="_blank" title="fried wontons for you">Fried Wontons for You</a></li>
<li>Ahn – <a href="http://www.anhsfoodblog.com/" target="_blank">A food Lover’s Journey</a> - <a href="http://www.anhsfoodblog.com/2010/04/pizza-pie-party-recipe-chicken-and.html" target="Other">Chicken and Kimchi Pizza</a></li>
<li>Cherry – <a href="http://sweetcherriepie.blogspot.com/" onclick="javascript:pageTracker._trackPageview('/outbound/article/sweetcherriepie.blogspot.com');" target="_blank">Sweet Cherry Pie</a></li>
<li><a href="http://tanglednoodle.blogspot.com/" onclick="javascript:pageTracker._trackPageview('/outbound/article/tanglednoodle.blogspot.com');" target="_blank">Tangled Noodle</a> - <a href="http://tanglednoodle.blogspot.com/2010/04/international-incident.html" target="other">Irish Pan Pizza</a></li>
</ul>For my contribution, I kept in my "meatless" theme and went with an old favourite: roasted vegetable and goat cheese pizza. The crust is crisp, light and thin, and the vegetables are complimented by the tang of goat cheese. I forgot to add olives here, but they really add to the dish - calamatas please! :)<br />
<br />
<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8pgOtAnmBI/AAAAAAAAB6s/8lIKc39vvJ8/s1600/IMG_7515a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8pgOtAnmBI/AAAAAAAAB6s/8lIKc39vvJ8/s640/IMG_7515a.jpg" width="640" /></a></center><br />
<b>Ingredients - Crust (makes 2)</b><br />
2 t yeast<br />
1 1/4 c warm water<br />
1 t sugar, syrup, or honey <br />
2 T extra virgin olive oil<br />
3 c all purpose flour<br />
1/2 c whole wheat flour<br />
3/4 t sea salt<br />
1/2 t thyme leaves<br />
1/2 t rubbed oregano<br />
<br />
In a large bowl, mix together yeast, warm water, and sugar (or syrup or honey). Set aside for 10 minutes.<br />
<br />
Add olive oil to bowl. In a medium bowl, mix together 2 1/2 c of the all purpose flour, all of the whole wheat flour, salt, thyme, and oregano. Gradually mix flour mixture into yeast mixture. Dough will be slightly sticky and moist. Add in remaining all purpose flour by hand.<br />
<br />
Generously flour a working surface and hands. Knead for 10 minutes, adding flour if necessary to avoid stickiness. Place in well-oiled bowl; flip to coat surface. I covered the bowl and left it to proof for a good long while (I was away at work. :)<br />
<br />
Punch down dough. Allow to rise for 1 hour.<br />
<br />
Divide dough into two parts. With floured hands, on a floured surface, form the dough into two rectangular or circular bases.<br />
<br />
Usually, I dust the pizza pan or baking sheet with cornmeal. In addition to adding lots of texture to the finished product, it prevents the crust from sticking to the pizza stone, baking sheet, or pan. But M is anti-cornmeal. So I dusted a piece of parchment paper with flour and used that instead.<br />
<br />
<b>Ingredients - Toppings (Yields about one pizza-ful; double to make enough to use up the dough)</b><br />
1 small each red, green, orange bell peppers, or about 2 colours of your choice, cut into wedges<br />
4-5 sliced mushrooms (I used shitaake, although this would be nice just with a mixture of mushrooms and asparagus!)<br />
4-5 spears fresh spring asparagus cut into 3-4 inch sections<br />
1/2 t garlic powder<br />
1/4 t red chili flakes<br />
1/2 t basil<br />
Salt and pepper to taste<br />
2 t balsamic vinegar<br />
3 T olive oil<br />
Tomato sauce<br />
~150 g goat cheese / chevre<br />
<br />
Preheat oven, with pizza stone, to 440ºF.<br />
<br />
In a medium bowl, toss together vegetables, garlic powder, chili flakes, basil, salt and pepper, and olive oil. Drizzle with balsamic vinegar.<br />
<br />
Smear tomato sauce onto reserved and shaped crust; top with seasoned vegetables. Drizzle any remaining olive oil mixture over top of pizza. Crumble goat cheese over pizza.<br />
<br />
Bake for 15-20 minutes or until crust bottom is lightly browned and toppings are cooked.<br />
<br />
<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8pfqcmEymI/AAAAAAAAB6c/doWoIkttifM/s1600/IMG_7533a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8pfqcmEymI/AAAAAAAAB6c/doWoIkttifM/s320/IMG_7533a.jpg" /></a> <a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8pgQO9dpeI/AAAAAAAAB60/5-QYA2dSAVg/s1600/IMG_7528a.jpg"><img border="0" height="214" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8pgQO9dpeI/AAAAAAAAB60/5-QYA2dSAVg/s320/IMG_7528a.jpg" width="320" /></a></center><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8pgRhAYH_I/AAAAAAAAB68/jCdQqWsMeNM/s1600/IMG_7530a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8pgRhAYH_I/AAAAAAAAB68/jCdQqWsMeNM/s640/IMG_7530a.jpg" width="640" /></a></div><center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8pgUun9_bI/AAAAAAAAB7E/yH2cn97dAqE/s1600/IMG_7524a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8pgUun9_bI/AAAAAAAAB7E/yH2cn97dAqE/s320/IMG_7524a.jpg" /></a><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8pfuT1m4zI/AAAAAAAAB6k/tsBrtuhJGbo/s1600/IMG_7519a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8pfuT1m4zI/AAAAAAAAB6k/tsBrtuhJGbo/s320/IMG_7519a.jpg" /></a></center><br />
Enjoy!<br />
<br />
I've enjoyed this with eggplant, portobellos, wilted spinach, and fresh summer tomatoes - it is just so good. Do give it a try and let me know how you like it!<br />
<br />
BTW - this is not only limited to veggie toppings. M seemed to have assaulted his half of the pizza today with some cooked ham. C'est la vie!<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
Here's what I picked up: <br />
<br />
<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8n9DLy-IfI/AAAAAAAAB6U/u5Q0fahb_yk/s1600/IMG_7509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8n9DLy-IfI/AAAAAAAAB6U/u5Q0fahb_yk/s640/IMG_7509.JPG" width="640" /></a></center><br />
I always circle the farmers market once, just to get a scope of what everyone is offering, then I make a second round to purchase things. Since I had gone for a workout in the morning, I hadn't had breakfast, so when <a href="http://malumahealthfood.com/" target="Other">Maluma Bison</a> offered me a sampling of their bison salami and their bison bbq sausage, I made note to remember to buy a pair of sausage. He also offered a cranberry sausage and what appeared to be a pepperoni. What is special about his product? He uses a seed meal (sunflower, pumpkin seed) as well as a blend of essential oils instead of animal fat in his recipe. This results in a product that is lower in saturated fat, cholesterol, and free of fillers.<br />
<br />
Since spring is here, I also picked up some asparagus for a pizza that I hope to post about later today. :) The vendor (can't remember which farm!) also offered kambucha and spaghetti squashes, a variety of garlic, nettle greens, and a spring mix.<br />
<br />
What started the "shopping spree" was actually the offering of a sharp aged cheddar from one of the vendors. To say it was "good" would be an understatement. But you have to understand that in my self-imposed (on again, off again) meat ban, the one thing that I <i>really</i> missed was cheese. Top that off with no breakfast this morning, and I caved. The cheese is mine! :)<br />
<br />
I also bought some peppers from the "pepper barn" / "pepper boys" outside. I've bought from them before - you grab a bag, fill it up, and enjoy snacking on baby bell peppers for the entire week. I <3 bell peppers, so I stocked up. Plus, some will go on the pizza today...<br />
<br />
What really brought me to the Royal City Winter Farmers Market? The promise of gardening goods. I procrastinated (what else is new) on the gardening this year and didn't start anything from seed. Although the chives, lemon balm, and (surprise!) broccoli came back this year, the oregano, parsley, and thyme died off. So I purchased two small containers of mizuna, and one of cilantro. We use cilantro a lot. But even though we do, it never lasts for us - we'll buy a bunch and get about 75% of the way through it before we have to toss it. Hopefully the cilantro stays healthy so we can enjoy it in everything!<br />
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Have a great weekend folks! It is rainy, cold and wet out there but the weekend holds much promise! :)<div class="blogger-post-footer"><script type="text/javascript"><!--
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<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8UHPY1M31I/AAAAAAAAB5c/cTdJgVe_7cY/s1600/SDC15418.JPG"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8UHPY1M31I/AAAAAAAAB5c/cTdJgVe_7cY/s320/SDC15418.JPG" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8UHifmk6DI/AAAAAAAAB5k/oxOwzQGvHeA/s1600/SDC15425.JPG"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8UHifmk6DI/AAAAAAAAB5k/oxOwzQGvHeA/s320/SDC15425.JPG" /></a></center><br />
Ordering at Fu Lin is easy - it is all you can eat and you pick your menu (regular or deluxe, both under $20). We opted for the deluxe, as there was more variety, as well as a free dipping sauce for each of us. <br />
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<center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8UE537IhCI/AAAAAAAAB5M/3aoGN2VLviE/s1600/fu2.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8UE537IhCI/AAAAAAAAB5M/3aoGN2VLviE/s320/fu2.jpg" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8UFE71BBZI/AAAAAAAAB5U/Ccv-tVXwnvo/s1600/fu3.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8UFE71BBZI/AAAAAAAAB5U/Ccv-tVXwnvo/s320/fu3.jpg" /></a></center><br />
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We wound up ordering 2 satay sauces, 3 garlic soy sauces, and 2 sesame sauces - different sauces for different foods. That being said, I wished we had ordered another sesame sauce instead of the garlic soy.<br />
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<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8YtpA3JcII/AAAAAAAAB50/3tniVpv-TrE/s1600/SDC15427.JPG"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8YtpA3JcII/AAAAAAAAB50/3tniVpv-TrE/s320/SDC15427.JPG" /></a> <a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8Yt72pLITI/AAAAAAAAB58/0f1QqEyTGVU/s1600/SDC15428.JPG"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8Yt72pLITI/AAAAAAAAB58/0f1QqEyTGVU/s320/SDC15428.JPG" /></a></center><br />
<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8YuNFfUL1I/AAAAAAAAB6E/58xEjLs3fxk/s1600/SDC15429.JPG" ><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8YuNFfUL1I/AAAAAAAAB6E/58xEjLs3fxk/s320/SDC15429.JPG" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8YuewWBCqI/AAAAAAAAB6M/k7ZWqKn8LQg/s1600/SDC15431.JPG"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8YuewWBCqI/AAAAAAAAB6M/k7ZWqKn8LQg/s320/SDC15431.JPG" /></a></center><br />
There was a good selection of fresh meats, vegetables, seafoods and meat alternatives (bean products). The service was prompt and friendly, and I was surprised at the number of waitresses there were that night (four, for a small Chinese restaurant!). The only complaint (if any) would be that there seemed to be a small problem in the kitchen. As a result, we had to wait a little longer than expected for our food to arrive. I remember sitting there staring at Fmace and saying, "what gives, it's not like they have to cook it or anything!"<br />
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Overall, I would return to Fu Lin Hot Pot if I were in the area. The meat and seafood are fresh, and the variety trumps other hot pot restaurants. For under $20 you can enjoy yourself with some good times with friends and family.<br />
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Thank you to Fmace for organizing the last minute dinner and also being there on time (even when we weren't!).<br />
<br />
<center><a href="http://www.urbanspoon.com/r/14/1508126/restaurant/Vancouver/Fu-Lin-Hot-Pot-Restaurant-Coquitlam">Fu Lin Hot Pot Restaurant</a><br />
#780 - 3025 Lougheed Highway<br />
Coquitlam BC<br />
P: 604-552-5851<br />
<br />
<a href="http://www.urbanspoon.com/r/14/1508126/restaurant/Vancouver/Fu-Lin-Hot-Pot-Restaurant-Coquitlam"><img alt="Fu Lin Hot Pot Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1508126/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a><br />
</center><div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
The venue was huge - a regular dining area with an L-shaped bar, a back room where a communal gathering of older folk were dining and playing cards, and an upstairs area where dancing was going on. Question - is the upstairs area their "catering" area? Is it licensed for food? (Just curious.)<br />
<br />
We showed up a little early and spied <a href="http://mysecreteden2.blogspot.com/">Jenny and Ricky</a> still in their van, then <a href="http://vanfoodies.com/">Joyce and Bing</a> enjoying some sun across the parking lot. As it was getting close to the meeting time, we trickled into the dining hall and spotted <a href="http://imonlyhereforthefood.com/">Kim</a> at the other end of the room. Soon thereafter, <a href="http://www.shermansfoodadventures.com/">Sherman</a>, <a href="http://omnomics.blogspot.com/">Yen</a>, <a href="http://victoriasfoodsecrets.com/">Victoria</a>, <a href="http://tastesbetterwithfriends.wordpress.com/">Ethan</a>, <a href="http://www.foodandtell.com/">Jonathan</a>, <a href="http://www.meplusfood.com/">Ann and Dee</a>, <a href="http://thefridaylunch.wordpress.com/">Karl</a>, and <a href="http://petitefoodie.wordpress.com/">Anita</a> joined us.<br />
<br />
As Kim had been organizing the meal a couple weeks prior, he'd mentioned that he had wanted to order the <i>festplate</i>; for a mere $80, four (or more, in my opinion!) people could feast on a platter of various meats and sides. Alternately, when we were seated, the waitress suggested the special on the Wednesday we were there: we could pick from their schnitzels, pair it with a beer, for the low price of $15.<br />
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I had "reserved" one of us for the festplate, and although the special was tempting, M also went for the festplate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8OJzhvcIvI/AAAAAAAAB2U/chGgHJiDnOY/s1600/IMG_7053a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8OJzhvcIvI/AAAAAAAAB2U/chGgHJiDnOY/s640/IMG_7053a.jpg" width="640" /></a></div><br />
After a long wait, we were slowly given some beverages. (Insert wait.) Then we given some bread and butter. Actually, we were given an obscene amount of butter to begin with and for a while, we joked around that we were having whipped butter hors d'oervres... When the bread finally came we quieted down a notch and temporarily satiated our appetites (and mouths :) with the soft, supple bread. It was bread straight out of the bag - no toasting or warming up here.<br />
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<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8OLbXk16LI/AAAAAAAAB2c/koR_OyPVQ3o/s1600/IMG_7062a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8OLbXk16LI/AAAAAAAAB2c/koR_OyPVQ3o/s320/IMG_7062a.jpg" /></a><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8OLcR67y-I/AAAAAAAAB2k/UVNG8zgxuxI/s1600/IMG_7068a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8OLcR67y-I/AAAAAAAAB2k/UVNG8zgxuxI/s320/IMG_7068a.jpg" /></a></center><br />
As the festplate diners had been warned (on the menu) that the platters would be 30 minutes, we idled away our time with conversation. Once the food began to arrive, however, it became a circus. Food papparazzi anyone?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8OZjvCHVNI/AAAAAAAAB3E/vm0pmxRYzXU/s1600/IMG_7090a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8OZjvCHVNI/AAAAAAAAB3E/vm0pmxRYzXU/s640/IMG_7090a.jpg" width="640" /></a></div><br />
<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8OM10lRbuI/AAAAAAAAB2s/RaMF0dpAMOQ/s1600/IMG_7082.JPG"><img border="0" height="133" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8OM10lRbuI/AAAAAAAAB2s/RaMF0dpAMOQ/s200/IMG_7082.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8OOK-34OxI/AAAAAAAAB20/qNhaKDXE3Z0/s1600/IMG_7077a.jpg"><img border="0" height="133" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8OOK-34OxI/AAAAAAAAB20/qNhaKDXE3Z0/s200/IMG_7077a.jpg" width="200" /></a><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8OOVbQq4MI/AAAAAAAAB28/idDJmplY_Q8/s1600/IMG_7074a.jpg"><img border="0" height="133" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8OOVbQq4MI/AAAAAAAAB28/idDJmplY_Q8/s200/IMG_7074a.jpg" width="200" /></a></center><br />
The above were a variety of schnitzels that was ordered by bloggers who did not opt for the festplate; I did not have a chance to sample any of these but they looked good, and I liked that there were beets and broccolini as a side. The schnitzels were only $15, and included a beer! I also liked seeing the spaetzle (middle), a German dumpling that is generally made from a batter of herbs, egg, flour and water, a may be served by poaching in stock or water, then served as is, or further cooked by a quick saute. I haven't had or made these in almost ten years - I think I'll try my hand at them again soon! Poaching yields a more moist dumpling; sauteeing can sometimes cause the spaetzle to puff up slightly (due to the egg in the batter) and / or crisp up on the outside for a different texture.<br />
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Finally, the moment came when the platters of meat came out:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ObPVshxwI/AAAAAAAAB3M/sV_uyTpzcBY/s1600/IMG_7110a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ObPVshxwI/AAAAAAAAB3M/sV_uyTpzcBY/s640/IMG_7110a.jpg" width="640" /></a></div><br />
On the platter was the 1 eisbein, 2 kassler, 2 bratwurst, 2 leberkäse, 1 schweineschnitzel and sauerkraut. The side dishes came separately and consisted of mashed potatoes, dumplings, red cabbage and an ample supply of mustard.<br />
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<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8Oc8URrZAI/AAAAAAAAB3s/Ldrs7lVCPbs/s1600/IMG_7106a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8Oc8URrZAI/AAAAAAAAB3s/Ldrs7lVCPbs/s320/IMG_7106a.jpg" /></a> <a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8OcvvETpqI/AAAAAAAAB3c/TtzAiIKkLlU/s1600/IMG_7125a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8OcvvETpqI/AAAAAAAAB3c/TtzAiIKkLlU/s320/IMG_7125a.jpg" /></a> <a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8OdAsnLE5I/AAAAAAAAB30/UOgmxO998K8/s1600/IMG_7096a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8OdAsnLE5I/AAAAAAAAB30/UOgmxO998K8/s320/IMG_7096a.jpg" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8OchAGqVyI/AAAAAAAAB3U/LCav23SNB9o/s1600/IMG_7109.JPG"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8OchAGqVyI/AAAAAAAAB3U/LCav23SNB9o/s320/IMG_7109.JPG" /></a></center><br />
The mashed potatoes were mildly fluffy but nothing special. They tasted a little better with a sprinkle of salt and some mustard. The dumplings would be the fail out of the sides. At first we didn't know what we were eating - then some referenced the menu and identified the gummy mass we had been chewing were the dumplings. I suppose some overworking of the dumpling dough had occurred, or that the starch in the dumpling had begun to gelatinize. Everything tasted better with a slathering of the mustard!<br />
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A closer look at the meats on the platter, clockwise from top left corner: eisbein (essentially a ham hock, the first one is with the fat cap; second photo is with the fat cap removed), leberkäse (German bologna), bratwurst (sausage), Schweineschnitzel (pork cutlet, pounded thin, breaded and fried) and kassler (salted pork chop).<br />
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<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8OtTmzV-XI/AAAAAAAAB4E/YFAYJyPE0Ck/s1600/IMG_7135a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8OtTmzV-XI/AAAAAAAAB4E/YFAYJyPE0Ck/s320/IMG_7135a.jpg" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8OteSU9s-I/AAAAAAAAB4M/Fnzn2At0Z4w/s1600/IMG_7137a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8OteSU9s-I/AAAAAAAAB4M/Fnzn2At0Z4w/s320/IMG_7137a.jpg" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8Ot1Iu39FI/AAAAAAAAB4U/EAgFF0jnYFI/s1600/IMG_7118a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8Ot1Iu39FI/AAAAAAAAB4U/EAgFF0jnYFI/s320/IMG_7118a.jpg" /></a> <a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8Ou8DWsxKI/AAAAAAAAB4c/La1A8qdago0/s1600/IMG_7114a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8Ou8DWsxKI/AAAAAAAAB4c/La1A8qdago0/s320/IMG_7114a.jpg" /></a> <a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8Oxi4uuL6I/AAAAAAAAB4s/fH1qgoF4Fsk/s1600/IMG_7115a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8Oxi4uuL6I/AAAAAAAAB4s/fH1qgoF4Fsk/s320/IMG_7115a.jpg" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8Ovk4w8q7I/AAAAAAAAB4k/bmsWdun9QF8/s1600/IMG_7123a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8Ovk4w8q7I/AAAAAAAAB4k/bmsWdun9QF8/s320/IMG_7123a.jpg" /></a></center><br />
Our favourite was the bratwurst. It was easy to eat and went well with the sauerkraut and mustard. Overall, the ham hock comments varied from a favourite, to "slightly bland". It is important to note that German food is of this style - minimal seasoning, cooked through, served with kraut and mustard. With that in mind, and comparing the food to Balkan House (another European restaurant in New Westminster) as well as a friend who we've had the pleasure of cooking for us, the ham hock is Ms favourite. For me, it was a little salty, it would be nice with some of that bread from earlier in the evening. The same could be said of the salted pork chop, although thethe pork chop was the driest of the meats. However, this could very well be due to the meat having to endure a thorough picture taking by our group.<br />
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The surprise? The German bologna reminded <a href="http://thefridaylunch.wordpress.com/">Karl</a> of his German roots; for me, it reminded me of nights at grandmoms house! My grandmom used to fry or steam up slices of spam because it was one of the things I would eat at her house when I was a wee one (she cooked her steamed eggs different than my mother; although it was my favourite dish, I just couldn't eat grandmoms! The spam, however...:) So I liked it. Now, I won't degrade it to say it <i>was</i> spam. The texture differed a little bit, but bologna - yes it was.<br />
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We also liked the pork schnitzel. It was a lot of meat though - the platter could definitely serve five, maybe even six people, although the people gathered around Ms' platter (we weren't platter partners!) managed to meagerly finish theirs. In my "platter party" was Sherman, Kim, and Yen. Although Sherman and Kim are big eaters, me (with my on again, off again meat ban!) and Yen were no match.<br />
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Even so, some bloggers had room / made room for dessert. On the left, a traditional apfelstrudel / apple strudle, on the right, an order of crepes with vanilla ice cream.<br />
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<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8O1ZjlSOQI/AAAAAAAAB40/RySuvRezDLg/s1600/IMG_7156a.jpg" ><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8O1ZjlSOQI/AAAAAAAAB40/RySuvRezDLg/s320/IMG_7156a.jpg" /></a><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8O1dfIs_aI/AAAAAAAAB48/EXsekJvEWQI/s1600/IMG_7162a.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8O1dfIs_aI/AAAAAAAAB48/EXsekJvEWQI/s320/IMG_7162a.jpg" /></a></center><br />
While the food was acceptable, the service was a little lacking. It took us a while for our single waitress to take orders and expedite food. There was also a huge wait in handling / settling the bill. Although many of us were paying by cash, and had only ordered the festplate, it took about half an hour in a lineup for everyone to pay.<br />
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FYI, there was also an unverified account of rodent(s) observed at the time of dining. However, if you look up the online reports at Vancouver Coastal Health, no records in the last couple years report <i>any</i> pests (the last inspection was November of last year, the one prior, in July of 2008). That's quite remarkable for a building and neighbourhood of this age. ;)<br />
<br />
<center><a href="http://www.urbanspoon.com/r/14/181902/restaurant/Kensington/Vancouver-Alpen-Club-Deutsches-Haus-Vancouver">Vancouver Alpen Club / Deustche Haus</a><br />
4875 Victoria Drive<br />
Vancouver BC<br />
P: 604-874-3811<br />
<br />
<a href="http://www.urbanspoon.com/r/14/181902/restaurant/Kensington/Vancouver-Alpen-Club-Deutsches-Haus-Vancouver"><img alt="Vancouver Alpen Club (Deutsches Haus) on Urbanspoon" src="http://www.urbanspoon.com/b/link/181902/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a><br />
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</script></div>Jessica604http://www.blogger.com/profile/09938094535014982099noreply@blogger.com9tag:blogger.com,1999:blog-3228763898623559514.post-66809845483105997472010-04-11T10:06:00.000-07:002010-04-12T09:28:04.871-07:00Sensory Overload: Vaisakhi Celebration on FraserWe made it out to the annual Vaisakhi Festival on Fraser yesterday - Vaisakhi, according to Wikipedia <i>"is an ancient harvest festival in the Punjab region, which also marks beginning of a new solar year, and new harvest season. Baisakhi is a Sikh religious festival.It falls on the first day of the Baisakh month in the solar Nanakshahi calendar, which corresponds to April 14 in the Gregorian calendar."`</i><br />
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However, we didn`t know Vaisakhi as a harvest celebration, but more as "that springtime festival in Punjabi town where the community provides free food". Yes, gluttons we are - there was one occasion where we were heading to Richmond for dinner when we came upon hoards of people were blocking the roadways and random people tapped on our car windows and offered us plates of food.<br />
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I also have a friend who is getting married next month at a Sikh temple. To get a better feel for the traditions and culture she organized an outing for her friends last month to the temple; to take it a step further, I thought we`d walk the Vaisakhi festival yesterday. Here are some photos of what we saw and ate.<br />
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Preliminary, I was just taken by all the colours and embroidery on the veils, traditional <i>sari</i>, <i>chuni</i>, and <i>salvwar kameez</i>. Most of the girls attending the wedding next month have had the traditional outfits made. I just wished I had attended the Vaisakhi celebration before we'd had it made, just so I would have had a better idea of what to expect.<br />
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I was also trying to keep an eye out for jewelry and makeup, so the first batch of photos is just on that - clothing, jewelry, makeup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8IScr3G1TI/AAAAAAAABxs/8mkYYIzLEVE/s1600/vai5.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8IScr3G1TI/AAAAAAAABxs/8mkYYIzLEVE/s320/vai5.jpg" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ISfe9ynBI/AAAAAAAAByE/snoEq508jOY/s1600/vai2.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ISfe9ynBI/AAAAAAAAByE/snoEq508jOY/s320/vai2.jpg" /></a></div><br />
<center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8ISgYP1GiI/AAAAAAAAByM/2TDU4oVb68w/s1600/vai1.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8ISgYP1GiI/AAAAAAAAByM/2TDU4oVb68w/s320/vai1.jpg" /></a> <a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8IS-XkUl5I/AAAAAAAAB08/cNnjMViFsMw/s1600/IMG_7323a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8IS-XkUl5I/AAAAAAAAB08/cNnjMViFsMw/s320/IMG_7323a.jpg" /></a></center><br />
<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ISd192-9I/AAAAAAAABx0/f5Yu4v_SwXo/s1600/vai4.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ISd192-9I/AAAAAAAABx0/f5Yu4v_SwXo/s320/vai4.jpg" /></a> <a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8ITScUdQTI/AAAAAAAAB2E/XRH0Q7_QVV0/s1600/IMG_7317a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8ITScUdQTI/AAAAAAAAB2E/XRH0Q7_QVV0/s320/IMG_7317a.jpg" /></a></center><br />
Of course, aside from the sights and sounds (various broadcasting and traditional music throughout the Fraser area), we had to have a taste of the culture - first up was this marinated fruit medley. It is an acquired taste; I've had something similar before in a dried form - it is a salty-sweet combination that incorporates chili powder, cumin and other spices. M wanted us both to have one; I knew better and told him he'd better just get one. He disagreed and got the "vendor" (it was free afterall!) to give him a little more. It was what I'd remembered, and I only had one piece of each fruit; apple, banana, and grape.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8IS6qwxvCI/AAAAAAAAB0c/s5szxfLnwBs/s1600/IMG_7300a.jpg"><img border="0" height="214" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8IS6qwxvCI/AAAAAAAAB0c/s5szxfLnwBs/s320/IMG_7300a.jpg" width="320" /></a> <a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ISyc_soFI/AAAAAAAABz0/kMKsPZFfLiM/s1600/IMG_7298a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ISyc_soFI/AAAAAAAABz0/kMKsPZFfLiM/s320/IMG_7298a.jpg" /></a></div><br />
Next up was another dessert that I`d had before. A deep fried, then candied batter that released syrup when you bit into it. We shared a small portion as it was quite rich. There were also a number of businesses distributing channa dhal, a chickpea curry or mataar paneer, a cheese curd curry, on steamed rice, or rice pilau which we accepted gratefully, but the winner of the day would have had to be the channa dhal and fry bread that a private residence was distributing on one of the side streets. <br />
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<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISkMOY3PI/AAAAAAAAByU/yRhUhtvflmg/s1600/IMG_7308a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISkMOY3PI/AAAAAAAAByU/yRhUhtvflmg/s320/IMG_7308a.jpg" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ISlTJuN8I/AAAAAAAAByc/r8RbO4nBAlo/s1600/IMG_7339a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ISlTJuN8I/AAAAAAAAByc/r8RbO4nBAlo/s320/IMG_7339a.jpg" /></a></center><br />
What boggles our mind is how the community provided so much free food and drink to the masses. Below is a gazebo of women and children serving tea, pop, chickpea curry, and fry bread. When we visited the Sikh temple last month, we were told that after addressing the Holy Book, we would be given a small scoop of pudding made of cream and sugar - it was to symbolize the teaching that no one should ever go hungry.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISoFSU-FI/AAAAAAAABy0/Eb8XHrH6x80/s1600/IMG_7333a.jpg"><img border="0" height="428" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISoFSU-FI/AAAAAAAABy0/Eb8XHrH6x80/s640/IMG_7333a.jpg" width="640" /></a></div><br />
As we had our fill of curry, rice, sweets and tea, we made our way back up Fraser Street and came upon the closing ceremony parade. First, there was the Sikh motorcycle club:<br />
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<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISqhOiK6I/AAAAAAAABzE/9Dz4MQEWrJI/s1600/IMG_7347a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISqhOiK6I/AAAAAAAABzE/9Dz4MQEWrJI/s320/IMG_7347a.jpg" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8IS2v_VlcI/AAAAAAAABz8/_aD0l3id1Gs/s1600/IMG_7359a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8IS2v_VlcI/AAAAAAAABz8/_aD0l3id1Gs/s320/IMG_7359a.jpg" /></a></center><br />
<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ITCrqNERI/AAAAAAAAB1U/SXviQhpWGBA/s1600/IMG_7351a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ITCrqNERI/AAAAAAAAB1U/SXviQhpWGBA/s320/IMG_7351a.jpg" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8IS4uSGJeI/AAAAAAAAB0M/n5HFENWdOGY/s1600/IMG_7356a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8IS4uSGJeI/AAAAAAAAB0M/n5HFENWdOGY/s320/IMG_7356a.jpg" /></a></center><br />
<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISxUGHfaI/AAAAAAAABzs/sh2pMjibRwQ/s1600/IMG_7357a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISxUGHfaI/AAAAAAAABzs/sh2pMjibRwQ/s320/IMG_7357a.jpg" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISvqoyTsI/AAAAAAAABzc/it-OqJIxKEw/s1600/IMG_7354a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8ISvqoyTsI/AAAAAAAABzc/it-OqJIxKEw/s320/IMG_7354a.jpg" /></a></center><br />
There were several floats pulled by huge bright trucks, with children from the Khalsa school or other religious entities.<br />
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<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ITBbgkT4I/AAAAAAAAB1M/M2Er8zzwj1s/s1600/IMG_7379a.jpg"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ITBbgkT4I/AAAAAAAAB1M/M2Er8zzwj1s/s640/IMG_7379a.jpg" width="640" /></a></center><br />
<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8IS7YSzGvI/AAAAAAAAB0k/zra1q1zADB4/s1600/IMG_7381a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8IS7YSzGvI/AAAAAAAAB0k/zra1q1zADB4/s320/IMG_7381a.jpg" /></a> <a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8IS9aJEw_I/AAAAAAAAB00/2yRQ_u5Jh7A/s1600/IMG_7382a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8IS9aJEw_I/AAAAAAAAB00/2yRQ_u5Jh7A/s320/IMG_7382a.jpg" /></a></center><br />
<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ITGfdk_JI/AAAAAAAAB1k/dRaOzjTxlkA/s1600/IMG_7371a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ITGfdk_JI/AAAAAAAAB1k/dRaOzjTxlkA/s320/IMG_7371a.jpg" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ITPxvEAhI/AAAAAAAAB18/hOV7byFYUQE/s1600/IMG_7374a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8ITPxvEAhI/AAAAAAAAB18/hOV7byFYUQE/s320/IMG_7374a.jpg" /></a></center><br />
One thing we noticed was an absence of cameras, an absence of outsiders (other outdoor events in the lower mainland generally attract a more broad cultural make up - this one was predominantly, and understandly, Indian / Punjabi), but also an absence of people with mans' best friend - one (of three!) of the only canine and owner combos we saw was this like dog / like owner duo strutting in their black and white hoodies.<br />
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<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ISev3H-1I/AAAAAAAABx8/mdo1qKu1fgE/s1600/vai3.jpg" ><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ISev3H-1I/AAAAAAAABx8/mdo1qKu1fgE/s640/vai3.jpg" width="640" /></a></center><br />
At this point we were feeling pretty worn out from walking, the heat of the sun and the cool breeze (we did not necessarily dress accordingly at all). I was saying to M in the car, that it was a total sensory overload - smells, sights, tastes, touch (M claims he was felt up. *shrug*), and definitely sound.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8IS8YhCPCI/AAAAAAAAB0s/Ugbh8s25Us8/s1600/IMG_7392a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S8IS8YhCPCI/AAAAAAAAB0s/Ugbh8s25Us8/s640/IMG_7392a.jpg" width="640" /></a></div><br />
<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ITVDQ95uI/AAAAAAAAB2M/LgsjBJTe7jo/s1600/IMG_7313a.jpg"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S8ITVDQ95uI/AAAAAAAAB2M/LgsjBJTe7jo/s640/IMG_7313a.jpg" width="640" /></a></center><br />
We were comparing our "sensory overload" to being in a club or bar in our younger years - once you left the club, you generally felt a little deaf. Likewise in our case, we were really worn out from everything!<br />
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It was a nice outing and a beautiful day for the event. Glad we took a chance and made it out!<br />
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For additional photos on my <a href="http://www.flickr.com/photos/jezzme/sets/72157623707780381/" target="other">flickr set</a>.<div class="blogger-post-footer"><script type="text/javascript"><!--
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</script></div>Jessica604http://www.blogger.com/profile/09938094535014982099noreply@blogger.com3tag:blogger.com,1999:blog-3228763898623559514.post-73521185513156879732010-04-10T09:51:00.000-07:002010-04-17T08:08:44.999-07:00Burgoo (Lonsdale, North Vancouver, BC)I've had this post on the back burner for the longest time. So long, in fact, that the restaurant has changed its seasonal menu (we went in the earlier part of this year).<br />
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We were on the North Shore running some errands - I believe we were picking up Ms car, as he does not drive if he's been drinking. And if he's been watching the hockey game at a friends house or pub/bar, he's been drinking. Drink responsibly, people! However, there have been times (once, maybe twice!) that we've enjoyed visiting with Ms family so much, or that we've enjoyed the afternoon / day so much that we've been on the Highway 1 off ramp heading for home when we collectively scream, "D'oh! We forgot [Ms] car!" Yes kids, perhaps the Yum-O-Rama team is getting a little forgetful in our old age... :p<br />
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Burgoo is at the foot of Lonsdale, within walking distance from the Lonsdale Quay, and also has three other locations in Vancouver: one in Kitsilano, and one on Main. To see my friend HK / HHs post on Burgoo on Main, please <a href="http://chezmamaz.xanga.com/724392700/burgoo-food-for-comfort----vancouver/" target="other">click here</a>. It was only that I read her post that I remembered that I had to blog about my experience at Burgoo!<br />
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It was one of those weeks after the Olympics where it started to get gradually colder and cloudier. We just wanted something warm and to relax a bit! The mead was on special that night - a warmed sweet red wine. We ordered one of each while we looked through the menu; one was a sweeter version with apple notes, and the other was a spicier (cinnamon, nutmeg, allspice) version that went well with our appetizer - the Fonduemental. <br />
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<center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8CuCsAaulI/AAAAAAAABxM/fkvkETMtFH4/s1600/IMG_6093a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S8CuCsAaulI/AAAAAAAABxM/fkvkETMtFH4/s320/IMG_6093a.jpg" wt="true" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8CuG-Df4vI/AAAAAAAABxU/noWVMeTf5Wg/s1600/IMG_6090a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S8CuG-Df4vI/AAAAAAAABxU/noWVMeTf5Wg/s320/IMG_6090a.jpg" wt="true" /></a></center><br />
I've written <a href="http://yumorama.blogspot.com/2010/03/poutine-annys-dairy-bar-new-westminster.html">before</a> about how M created a monster when he introduced me to cheese. In fact, I've wanted to visit Burgoo for a long time <em>just because </em>they have fondue. The Fondumental is a cheese fondue created with gruyere and emmenthal cheeses. It was served with chunks of red apple (gala I believe?), red grapes, grape tomatoes, and crusty bread. Since the bread was neutral and the fruits were sweet, I was really missing something salty to dip in the fondue. Some gherkin pickles or briny olives would have been <em>really</em> nice. Even if I had to pay a couple bucks to add those on, it would have been perfect. That being said, $13 for a shared appetizer, we felt, was moderate value.<br />
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This next dish is no longer on their menu. The Goulash was part of the winter menu and is a stew consisting of beef, onions, carrots, celery and tomato served over gnocchi. It really hit the spot. It was warming and comforting. We were glad that we saved some crusty bread from the fondue as the several pieces of gnocchi were far and few between (there were about 8 knobs of potato dumpling in the entire dish, which was sad, as they were really good!). The portion, aside from the limited number of gnocchi was perfect. We shared everything that night (as we usually do) but I could definitely picture myself finishing this up and not being overly full, nor still peckish after the meal.<br />
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I also had my eye on the Beef Bourguignon - yes I know, a fondue and two stews does not exactly make for exciting photos but it was comforting to the heart and tummy! The beef bourguignon was accompanied by mashed potatoes. I found the stew to be hearty yet not too rich. Chunks of beef, button mushrooms, carrots, tomatoes and red wine made up the stew. We finished every morsel of our dinner that night, and returned home with contented bellies.<br />
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We even remembered to pick up Ms car! <br />
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Dinner came to $65 with tax and tip and we'd return again for a meal again.<br />
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<center><a href="http://www.urbanspoon.com/r/14/180245/restaurant/Vancouver/Burgoo-Lonsdale-North-Vancouver">Burgoo (Lonsdale)</a><br />
3 Lonsdale Avenue<br />
North Vancouver BC<br />
P: 604-904-0933<br />
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<a href="http://www.urbanspoon.com/r/14/180245/restaurant/Vancouver/Burgoo-Lonsdale-North-Vancouver"><img alt="Burgoo (Lonsdale) on Urbanspoon" src="http://www.urbanspoon.com/b/link/180245/minilink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 36px; width: 130px;" /></a></center><div class="blogger-post-footer"><script type="text/javascript"><!--
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Here is my lunch for today - vegetarian, and my first time playing around with inari. I've never had them at home, only in combinations and takeout from the nearest sushi bar. A friend got me hooked on them. Initially, the sweet flavour really didn't resonate with me, but as time went on I actually craved it! The bonus? Paying $4-6 for 12-16 of them at T&T, versus paying per piece in restaurants for $1.50 to $2.50 or more.<br />
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Four pieces of inari, stuffed with brown rice mixed with seasoned rice vinegar. Left to right, one is topped with <i>kinpura </i>Belgium Endive, <i><a href="http://yumorama.blogspot.com/2010/04/modified-gomaae-cold-spinach-salad.html" target="other">gomaae</a></i>, watered down <i>gochujang</i>, and one simply sprinkled with togarashi. I completed the meal with a simple green salad and campari tomato (I had some sesame dressing at work).<br />
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As I only had white sushi rice at home, I used regular brown rice instead. Gross, I know. But it worked for me. I was surprised how the toppings worked - I think I'll be making more <i>kinpura </i>vegetables from now on. It is a simple method of frying the shredded vegetable, then seasoning with a mixture of soy sauce, sugar, and sake. As Belgian Endive is generally bitter, the sugar and sake, paired with the natural sweetness of the inari pocket was a good combo (for me anyways). The brown rice added some nuttiness, although the texture (as it was regular rice) was not favourable.<br />
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The <a href="http://yumorama.blogspot.com/2010/04/modified-gomaae-cold-spinach-salad.html" target="other">gomaae</a> also worked - as I was eating I remembered that I had neglected to add sugar to the cashew and sesame dressing, but again, the sweetness of the inari worked well. If I <i>had</i> added sugar to the dressing, it would have been too sweet. Two for two! How was the gochujang? It provided a much needed "savoury" flavour to the meal. Although the sauce was still slightly sweet, there were touches of spiciness from the Korean chili pepper. As for the final one, it was the only one which needed any soy sauce.<br />
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So, do you stuff your own inari at home? (Gosh that sounds dirty.) What do you use? I want some ideas!<br />
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Previous bentos:<br />
<a href="http://yumorama.blogspot.com/2009/04/lunchtime-bentos-hainanese-chicken-rice.html" target="other">Hainanese Chicken</a><br />
<a href="http://yumorama.blogspot.com/2009/03/recipe-bento-smoked-cheese-leftovers.html" target="other">Quichie-Quichie Bentos</a><br />
<a href="http://yumorama.blogspot.com/2009/02/bento-of-day-meatballs-chocolate-bread.html" target="other">Holy Meatballs!</a><br />
<a href="http://yumorama.blogspot.com/2009/01/healthy-bento.html" target="other">Healthy Bento</a><br />
<a href="http://yumorama.blogspot.com/2009/01/his-and-hers-bentos.html" target="other">His and Hers Bentos</a><br />
<a href="http://yumorama.blogspot.com/2008/12/plushie-sushi-bentos.html">Plushie Bentos (My favourite!)</a><div class="blogger-post-footer"><script type="text/javascript"><!--
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<center><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S75ny_KzT3I/AAAAAAAABv0/cpJmatwvM4w/s1600/IMG_6753a.jpg"><img border="0" height="213" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S75ny_KzT3I/AAAAAAAABv0/cpJmatwvM4w/s320/IMG_6753a.jpg" width="320" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S75nZSPCkKI/AAAAAAAABvk/66wHzng1M9g/s1600/IMG_6754a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S75nZSPCkKI/AAAAAAAABvk/66wHzng1M9g/s320/IMG_6754a.jpg" /></a></center><br />
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The whole process took a couple days - when I visited the first day, he had already kneaded colour into some fondant, then rolled and cut out several pretty flowers. While the fondant was still pliable, he'd pressed the flowers together, turned up a couple petals for a 3D effect, and also adorned a couple with tiny silver dragees.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S75qHxJ2aoI/AAAAAAAABv8/m0z0GqIdK68/s1600/IMG_6758a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S75qHxJ2aoI/AAAAAAAABv8/m0z0GqIdK68/s400/IMG_6758a.jpg" width="267" /></a><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S75qI2YfOjI/AAAAAAAABwE/43c95H5vuD8/s1600/IMG_6768a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S75qI2YfOjI/AAAAAAAABwE/43c95H5vuD8/s400/IMG_6768a.jpg" width="267" /></a></div><br />
The flowers, I was told, was to adorn a number of cupcakes (above, before and after), which had been trimmed and filled with a sweet, rich chocolate buttercream, shown below (correct Mr T? my memory is hazy). <br />
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To adhere the flowers to the cupcakes (he left a couple unfilled), he prepared a swiss buttercream. He likes using a swiss buttercream as the result is more silky and less cloying or rich. As I watched him, I was reminded of school where Chef Patrice described meringues: Italian, Swiss, and French. It also reminded me of BCITs "marshmallow" lab session. The processes all combine sugar and egg whites, however the French meringue combines sugar with slightly beaten egg whites until desired stiffness. The Swiss meringue is essentially the same, but the process is completed over a simmering water bath, then finished off the heat to thicken. This results in meringues used for <i>pavlova</i>, as well as <i>nougat</i> candies. The Italian meringue differs from either of the above in that it combines a sugar syrup, instead of granular sugar, with the egg whites. This makes for desserts like <i>torrone. </i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S77RjuPltQI/AAAAAAAABwU/wxMV-tLsY-I/s1600/IMG_6771a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S77RjuPltQI/AAAAAAAABwU/wxMV-tLsY-I/s640/IMG_6771a.jpg" width="640" /></a></div><br />
I watched Mr T finish up the Swiss buttercream by removing it from the water bath, but continuing to whip it in a mixer while slowly incorporating butter and nutella (<i>love</i> nutella!).<i> </i>Incidentally, he found that the butter and the egg white mixture was thickening up too much, so he brought out the blow torch to warm things up a bit. Again, as I told Mr T, watching him handle the blowtorch, I was reminded of hurting times when I worked in an open dessert station in a restaurant and had been too tired / weary / fed up to operate the torch properly. There were many times that I <i>had</i> to to curse (from burning myself with the blowtorch), but because of the open kitchen, couldn`t. Good times? Not so much. But obviously memorable.<br />
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<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S77R320OyBI/AAAAAAAABwc/cyUSDgNrOxI/s1600/IMG_6778a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S77R320OyBI/AAAAAAAABwc/cyUSDgNrOxI/s320/IMG_6778a.jpg" /></a> <a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S77TiMhNFAI/AAAAAAAABwk/SQ1Wq0TzZj0/s1600/IMG_6779a.jpg"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S77TiMhNFAI/AAAAAAAABwk/SQ1Wq0TzZj0/s320/IMG_6779a.jpg" /></a></center><br />
<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S77TtQeTreI/AAAAAAAABws/znHfzHHCHPA/s1600/IMG_6782a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S77TtQeTreI/AAAAAAAABws/znHfzHHCHPA/s320/IMG_6782a.jpg" /></a><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S77UEuvgZUI/AAAAAAAABw0/YIdSctirr40/s1600/IMG_6787a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S77UEuvgZUI/AAAAAAAABw0/YIdSctirr40/s320/IMG_6787a.jpg" /></a></center><br />
It was a nice process and it was fantastic to see Mr T in action. I am really impressed by the fact that he is mostly self-taught. Personally, I could never have the dedication to make cupcakes. Firstly, I never knew quite as many people to share them with (people I know are bordering on diabetes and / or general unhealthy diets. I don't want to have that on my conscience. :p). And thus I would never ingest a whole batch of cupcakes myself (as M doesn't take to sweets <i>quite</i> as fondly as I do. And finally, I just don't have the patience or the purpose to make them. But. I must say that I am feeling really inspired by the evening of cupcakes. I even doodled some cake / cupcake ideas that weekend.<br />
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This was just the first session! I'll post the cakes he was making in another entry.<div class="blogger-post-footer"><script type="text/javascript"><!--
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My apologies to <a href="http://imonlyhereforthefood.com/" target="other">Kim</a>, <a href="http://www.shermansfoodadventures.com/" target="other">Sherman</a> and <a href="http://thefridaylunch.wordpress.com/" target="other">Karl</a> as we underestimated the amount of time to get from our place to Royal City Thai that afternoon and arrived a little late!<br />
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<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7oSDegHIkI/AAAAAAAABtE/Yx49I4eohWU/s1600/IMG_6629.JPG"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7oSDegHIkI/AAAAAAAABtE/Yx49I4eohWU/s320/IMG_6629.JPG" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7oSFTd6jXI/AAAAAAAABtM/LlQv5nED1Ks/s1600/IMG_6632.JPG"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7oSFTd6jXI/AAAAAAAABtM/LlQv5nED1Ks/s320/IMG_6632.JPG" /></a></center><br />
A glance at their AYCE menu is promising. A variety of dishes that we'd order ourselves, all for the price of $12.95!<br />
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When the waitress came to take our order, we simply said, "everything". And so it began - we were brought individual portions of hot and sour chicken soup. The coconut broth was flavourful, but the chicken meat was not plentiful. It was a nice opener to the meal. The vegetable salad also arrived shortly, and while being colourful, it was dressed lightly.<br />
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A variety of fried appetizers were also brought to the table. The calamari rings were fried crispy yet not overdone, but lacked flavour aside from the sweet and sour dipping sauce. <br />
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The same went for the veggie spring rolls. Crispy, but it would have been nice to have more flavour or interesting filling. The chicken wings would be my pick out of the appetizers to order again. It came with a slightly watery sweet chili sauce and were slightly seasoned. That being said, I also thought it would have been nice had these been stuffed with a mixture of prawn and vermicelli (of course on an AYCE menu the boys told me to dream on. Yes I know... ;p).<br />
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<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7oTgMOz2zI/AAAAAAAABts/A_U98zJgdiU/s1600/IMG_6641a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7oTgMOz2zI/AAAAAAAABts/A_U98zJgdiU/s320/IMG_6641a.jpg" /></a> <a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S7oTmSX5juI/AAAAAAAABt0/VoMbGVvDORQ/s1600/IMG_6645a.jpg"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S7oTmSX5juI/AAAAAAAABt0/VoMbGVvDORQ/s320/IMG_6645a.jpg" /></a></center><br />
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It became sort of a blur after that. Green curry, red curry, yellow curry - noodles, rice, spicy, not spicy...<br />
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<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7oU5mCDVZI/AAAAAAAABuM/qzNRHHcd1xY/s1600/IMG_6663.JPG"><img border="0" height="133" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7oU5mCDVZI/AAAAAAAABuM/qzNRHHcd1xY/s200/IMG_6663.JPG" width="200" /></a> <a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S7oUpmq4cJI/AAAAAAAABuE/F7736pWqpzQ/s1600/IMG_6656a.jpg"><img border="0" height="133" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S7oUpmq4cJI/AAAAAAAABuE/F7736pWqpzQ/s200/IMG_6656a.jpg" width="200" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7oZL3plOyI/AAAAAAAABuU/sTN63lz867E/s1600/IMG_6666a.jpg"><img border="0" height="133" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7oZL3plOyI/AAAAAAAABuU/sTN63lz867E/s320/IMG_6666a.jpg" width="200" /></a></center><br />
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Above is the yellow curry pork, beef stirfry, and the veggie fried rice. The pork curry, in my opinion (along with a subsequent chicken curry) was the most flavourful dishes on the menu. While we had ordered a medium spicy, we found all the dishes to be lacking any real heat.<br />
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<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7oZgZR-QFI/AAAAAAAABuc/aZcbj1S33Fg/s1600/IMG_6670.JPG"><img border="0" height="133" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7oZgZR-QFI/AAAAAAAABuc/aZcbj1S33Fg/s200/IMG_6670.JPG" width="200" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7oZ1hO2RmI/AAAAAAAABuk/y0C94v21uwI/s1600/IMG_6672.JPG"><img border="0" height="133" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7oZ1hO2RmI/AAAAAAAABuk/y0C94v21uwI/s200/IMG_6672.JPG" width="200" /></a> <a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7oaJm_jTvI/AAAAAAAABu0/23pveL3Nt0o/s1600/IMG_6683.JPG"><img border="0" height="133" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7oaJm_jTvI/AAAAAAAABu0/23pveL3Nt0o/s200/IMG_6683.JPG" width="200" /></a></center><br />
<br />
Above is chicken vegetable dish (black bean I'm told), but there was a lack of flavour as well. In the middle is a Green Curry Beef, followed by the Pad See Iw. If you click on the pad see iw photo and take a look, you may be able to see that the flat rice noodles used in the dish are a touch <strike>undercooked</strike> raw. I'm talking crunchy raw - the noodles could have been soaked a bit longer, or could have been stored properly instead of being left to dry in between cooking steps.<br />
<br />
<br />
<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7oaYF7pzMI/AAAAAAAABu8/dDUc81LDnWE/s1600/IMG_6694a.jpg"><img border="0" height="214" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7oaYF7pzMI/AAAAAAAABu8/dDUc81LDnWE/s320/IMG_6694a.jpg" width="320" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7oanUgmywI/AAAAAAAABvE/JEnMVg6S6rA/s1600/IMG_6698a.jpg"><img border="0" height="214" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7oanUgmywI/AAAAAAAABvE/JEnMVg6S6rA/s320/IMG_6698a.jpg" width="320" /></a></center><br />
<br />
After the initial order of "everything", we decided to order some repeats in the "spicy" option. These were more pleasing and interesting to the palate than the previously ordered dishes. As a bonus, the noodles were cooked though in the Pad See Iw this time! :)<br />
<br />
There is something M and I refer to with Asian cooking, especially spicy Asian cuisine (Malay, Singaporean, Indonesian, Thai, Szechuan, etc) - it is that "addictive" factor. Meaning - if we order a number of dishes amongst the two of us, can we stop eating it before we eat what we meant to pack away for lunch the next day? Sadly, the food at Royal City Thai did not have that "addictive" factor. It was decent, but not quite what we would be looking for when a Thai food craving hits <br />
<br />
<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ohTlkFnXI/AAAAAAAABvU/offT0ypSpB0/s1600/IMG_6721a.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ohTlkFnXI/AAAAAAAABvU/offT0ypSpB0/s320/IMG_6721a.jpg" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7ohV5pJepI/AAAAAAAABvc/Nh9xYh1UGfE/s1600/IMG_6722a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7ohV5pJepI/AAAAAAAABvc/Nh9xYh1UGfE/s320/IMG_6722a.jpg" /></a></center><br />
<br />
In all, for $12.95, an AYCE Thai meal of this caliber is decent for New Westminster. It is not a "destination" eat, although if you were in the area and hankering for some Thai curry, I might suggest it. The plus was that although our meal was AYCE, each dish was still prepared fresh (we could hear them!). The seating was comfortable and spacious, and there were some beautiful carved panels and dividers throughout the restaurant. Parking is generally metered on Columbia as well as the surrounding side streets.<br />
<br />
Thank you to <a href="http://thefridaylunch.wordpress.com/" target="other">Karl</a> for organizing the lunch - we would not have known that Royal City Thai existed.<br />
<br />
Click through to see what <a href="http://thefridaylunch.wordpress.com/2010/04/04/royal-city-thai/">Karl</a>, <a href="http://www.shermansfoodadventures.com/2010/04/royal-city-thai.html" target="other">Sherman</a>, and <a href="http://imonlyhereforthefood.com/2010/04/royal-city-thai/" target="other">Kim</a> had to say!<br />
<br />
<center>Royal City Thai<br />
634 Columbia Street<br />
New Westminster BC<br />
P: 604-522-1289<br />
<a href="http://www.urbanspoon.com/r/14/1515084/restaurant/Vancouver/Royal-City-Thai-New-Westminster"><img alt="Royal City Thai on Urbanspoon" src="http://www.urbanspoon.com/b/link/1515084/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a><br />
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<br />
I'd noticed El Inka Deli before, but had never the inclination to try them. They serve mainly Peruvian food, as well as some burritos and tacos. Anyways, they've been in the neighbourhood for a couple years now, so a visit was due.<br />
<br />
<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7Ebul_7hmI/AAAAAAAABrU/QsV1B9vYch4/s1600/IMG_6448.JPG"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7Ebul_7hmI/AAAAAAAABrU/QsV1B9vYch4/s320/IMG_6448.JPG" /></a><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7EfyQBZuSI/AAAAAAAABrc/ZZbufITiXKY/s1600/IMG_6455.JPG"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7EfyQBZuSI/AAAAAAAABrc/ZZbufITiXKY/s320/IMG_6455.JPG" /></a></center><br />
We ordered a variety of plates to share, and were offered a complimentary salsa. It went well with everything we ordered. To start, we had some <i>yuquitas</i> (cassava "fries"). The cassava was starchy, homey, and HOT (temperature-wise). It was a preview of what would come with nearly every dish afterwards...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7ErMKUuGQI/AAAAAAAABrk/ZhoyA4EPltU/s1600/IMG_6460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7ErMKUuGQI/AAAAAAAABrk/ZhoyA4EPltU/s640/IMG_6460.JPG" width="640" /></a></div><br />
The <i>tamale</i>, is traditionally made with masa (acidified, pounded corn meal). We were told by Kim (our resident latin food expert, due to his roots in Panama...) that the masa / available corn flour here in Canada is significantly different from what is available in Latin America. I've yet to meet a tamale that really lives up to my perceived hype (I've read about them so so SO many times over the years that I'm sure I have an unbelievable expectation of them) - but a family friends' mother makes fantastic El Savadorian food. Her version, along with Chef Whittakers' upscale version at <a href="http://yumorama.blogspot.com/2009/03/wine-event-salud-chile-at-odouls-on.html" target="other">Odouls</a> during the Playhouse Wine Festival last year were quite good (very different, but good). My portion of the El Inka <i>tamale</i> didn't have a whole lot of filling, so I couldn't tell what it was. Perhaps a re-taste is in order?<br />
<br />
<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ErYRgPv4I/AAAAAAAABrs/nrmIyRovU1M/s1600/IMG_6464.JPG"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ErYRgPv4I/AAAAAAAABrs/nrmIyRovU1M/s320/IMG_6464.JPG" /></a><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ErnWzHWcI/AAAAAAAABr0/evFP7dilYfE/s1600/IMG_6471.JPG"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ErnWzHWcI/AAAAAAAABr0/evFP7dilYfE/s320/IMG_6471.JPG" /></a></center><br />
Next up was the <i>Anticuchos</i> / grilled beef heart, served with corn and potatoes. This was my first time eating beef heart. It was juicier than I expected, and El Inka had seasoned it well. There was no perceived gamey-ness, nor was the meat grainy. Something I can cross of my "list of things to eat", although I don't forsee myself developing cravings for it either. The dish above on the right is the <i>Ceviche Mixto</i> / mixed ceviche. Portions of scallop, shrimp, calamari, and other seafood combined with a light vinaigrette right before serving. Garnished with the "house" red onion pickle. Again, as with the <i>tamale</i>, I would like a larger portion to really taste what the dish is all about.<br />
<br />
<center><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7Er1qmU-kI/AAAAAAAABr8/WIPNKklfppQ/s1600/IMG_6474a.jpg"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7Er1qmU-kI/AAAAAAAABr8/WIPNKklfppQ/s640/IMG_6474a.jpg" width="640" /></a></center><br />
The next dish was the winner of the night. <i>Jalea Mixta</i>, a mixture of lightly breaded and fried calamari, fish, and other seafood topped with the house / red onion pickle and tomatoes, served with lime wedges and deep fried cassava. From what I had, it was enough for me to plan to come back. The fish and seafood was done *<i>just right</i>*. and the pickle added a nice tang and moisture to the dish.<br />
<br />
<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7Iy5wTcw8I/AAAAAAAABsE/a0rxUwbV6zo/s1600/IMG_6488a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7Iy5wTcw8I/AAAAAAAABsE/a0rxUwbV6zo/s640/IMG_6488a.jpg" width="640" /></a></center><br />
The dish above, <i>Picada Criolla</i>, consisted of a pork chop, ribs, cassava, sausage, fried plantain, arepa and potato. Again, I'd like to order this again. The two sausages (different kinds) were interesting. One had almost a rice-like filling, while the other was akin to a loose / Mexican Chorizo-like sausage. I didn't get to try the ribs, but this dish would surely satiate a meat lovers appetite.<br />
<br />
<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7I3v2Mh5nI/AAAAAAAABsM/7uhCFvS0DoQ/s1600/IMG_6495a.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7I3v2Mh5nI/AAAAAAAABsM/7uhCFvS0DoQ/s320/IMG_6495a.jpg" /></a><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7I3xbOjNGI/AAAAAAAABsU/7HRNPU6wFFo/s1600/IMG_6496.JPG"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7I3xbOjNGI/AAAAAAAABsU/7HRNPU6wFFo/s320/IMG_6496.JPG" /></a></center><br />
I'm always curious as to how fish is prepared around the world. <i>Mojarra, </i>whole tilapia was prepared by a light dusting of seasoned flour, and was served with an avocado and tomato salad, as well as a shredded deep fried vegetable (cassava? plantain?) cake. <a href="http://www.followmefoodie.com/2010/03/el-inka-deli-review-2-2/" target="other">Mijune</a> picked up earthy / spoilage notes on one side of the fish. Although we (M and I) had first eaten the exposed / top part of the fish first, we had detected the typical earthy tilapia flavours already (not indicative of spoilage). However, it was definite that the bottom side of the fish was starting to spoil / possess quality defects. This could be due to old / dead fish, or improperly cleaned fish. Improperly cleaned or improperly gutted fish allows the stomach and organ acids of the fish to come in contact with the flesh, and thus eats away at the meat and causes it to spoil faster. Another cause of the spoilage flavours would be the temperature abuse - not on El Inkas' part, but perhaps on the supplier / processers side. New tilapia suppliers needed!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7I7ODYNiQI/AAAAAAAABsc/22Lio6rnnqU/s1600/IMG_6485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S7I7ODYNiQI/AAAAAAAABsc/22Lio6rnnqU/s640/IMG_6485.JPG" width="427" /></a></div><br />
The service was very hospitable, due to the fact that the owner recognized Kim on his repeat visits. While we were dining, the owner stopped by to joke around, tell us the origins of a dish, or to answer any questions we had. One of the drinks he / Kim decided to order was the "purple drink" / <i>Chicha Morada</i>. It was a rich berry-coloured drink that <a href="http://ethniceats.ca/" target="other">Degan</a>, <a href="http://www.followmefoodie.com/" target="other">Mijune</a> and I decided tasted like a combination of Ikeas' apple cider mix and Ribena (black currant concentrated). Not bad, but not what you'd expect from the appearance. The owner listed the ingredients - corn (?), peach, apricots, cherries, clove, cinnamon, and a variety of other fruit. It was unlike anything else I've had in my life. :)<br />
<br />
<center><a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7I862M5jHI/AAAAAAAABsk/mF5yeYknoLg/s1600/IMG_6507.JPG"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S7I862M5jHI/AAAAAAAABsk/mF5yeYknoLg/s320/IMG_6507.JPG" /></a><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7I88JzXPmI/AAAAAAAABss/tV7sqcupxWY/s1600/IMG_6510.JPG"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7I88JzXPmI/AAAAAAAABss/tV7sqcupxWY/s320/IMG_6510.JPG" /></a></center><br />
A little later, he presented us with the "concentrate" for the drink. As expected, from the cooking of the various fruit together, a lot of the natural pectins had "gelled" the concentrate. We were told that it could be eaten as is, or sprinkled with ground cinnamon and enjoyed. Personally, I'd like the concentrate on some grilled or roasted pork, with turkey, or as a spread on my morning toast.<br />
<br />
Click through to see what fellow foodies had to say:<br />
<a href="http://imonlyhereforthefood.com/2009/04/el-inka-deli/">Kim</a> & <a href="http://imonlyhereforthefood.com/2009/07/el-inka-deli-revisited/">revisited</a><br />
<a href="http://www.followmefoodie.com/2010/03/el-inka-deli-review-2-2/">Mijune</a><br />
<a href="http://ethniceats.ca/2010/03/18/heading-south-via-el-inka/">Degan</a><br />
<a href="http://parkerpages.wordpress.com/2010/03/18/el-inka-deli-lotsa-heart/">Elaine</a><br />
<br />
<center>El Inka Deli<br />
3826 Sunset Street<br />
Burnaby BC<br />
P: 604-434-4545<br />
<a href="http://www.urbanspoon.com/r/14/1433296/restaurant/Vancouver/Burnaby-Central/El-Inka-Deli-Burnaby"><img alt="El Inka Deli on Urbanspoon" src="http://www.urbanspoon.com/b/link/1433296/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a><br />
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<br />
Noodles? Party? I'm there!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7EK1TB_GQI/AAAAAAAABq0/aTV6jgG-CvE/s1600/IMG_6909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7EK1TB_GQI/AAAAAAAABq0/aTV6jgG-CvE/s640/IMG_6909.JPG" width="640" /></a></div><br />
Of course, with my recent self-inflicted (but often self-sabotaged) <a href="http://twitter.com/jezzfoodieme/status/10504474269" target="other">meat ban</a>, I made this a vegetarian noodle (although if you omit the fish sauce it makes it vegan...).<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
The only condition of the noodle party was that everyone began with dang myun / dang myeong, a Korean yam / sweet potato noodle that is usually featured in Japchae, noodle banchans, or Korean glass noodle soups. Wanting to veer towards a more East Asian flavour profile, but wanting also to inject the recipe with lots of veggies, I prepared a flavour base of garlic, shallots, and chilis and tossed everything in a mixture of soy and fish sauces.<br />
<br />
Thank you to <a href="http://bigscarykitchen.com/" target="other">Christine</a>, <a href="http://friedwontons4u.com/" target="other">Shao</a>, and <a href="http://momofukufor2.com/" target="other">Steph</a> for coming up with the idea for this noodle party, I'm looking forward to seeing what everyone cooked up!<br />
<br />
<b>Ingredients </b><br />
2 cloves garlic, minced<br />
1-2 shallots, minced<br />
1-3 dried chilis, minced<br />
About a quarter of a lump of palm sugar <br />
Salt<br />
White pepper, ground (or black pepper - I made do)<br />
<br />
<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ELawpJH1I/AAAAAAAABrM/SmVG-hL57fg/s1600/IMG_6904.JPG"><img border="0" height="133" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ELawpJH1I/AAAAAAAABrM/SmVG-hL57fg/s200/IMG_6904.JPG" width="200" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ELXQZT0WI/AAAAAAAABq8/SdYNnowGDz4/s1600/IMG_6897.JPG"><img border="0" height="133" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ELXQZT0WI/AAAAAAAABq8/SdYNnowGDz4/s200/IMG_6897.JPG" width="200" /></a> <a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ELZp4e5cI/AAAAAAAABrE/iDI2LYig3ME/s1600/IMG_6900.JPG"><img border="0" height="133" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S7ELZp4e5cI/AAAAAAAABrE/iDI2LYig3ME/s200/IMG_6900.JPG" width="200" /></a></center><br />
3 T light soy sauce<br />
2 t dark soy sauce<br />
1/2 t fish sauce<br />
2-3 drops sesame oil <br />
<br />
1/2 carrot, julienned<br />
1 small bell pepper (any colour, I used a combination of orange and red), sliced<br />
1 green onion, cut into 1" sections<br />
1/2 rib celery, sliced on the bias<br />
1/2 zucchini, sliced into ribbons<br />
200 g diced tofu (medium firm to firm) - alternatively, I'd use about 100g of tofu puffs.<br />
(If preparing a meat version, include thinly sliced beef, shrimp, or sliced chicken in place of tofu)<br />
~150-200 g of dried dang myun / yam noodles<br />
<br />
<b>Method</b><br />
Bring a large pot of water to a boil. Place dang myun into water and cook for 5-7 minutes, or as per package instructions until just done. Drain, rinse with cool water, and set aside.<br />
<br />
If necessary place garlic, shallots, chilis and palm sugar into a food processor and pulse until uniform in shape and the palm sugar is incorporated. In a large pan or wok, heat 1 Tablespoon of vegetable oil over medium heat until hot. Heat chili mixture, stirring occasionally until mixture is fragrant and translucent. Transfer to a small bowl and set aside.<br />
<br />
Combine light soy sauce, dark soy sauce, fish sauce. and sesame oil in a small bowl.<br />
<br />
In the same wok or pan, heat additional oil if necessary and cook tofu or other protein over medium heat. Baste with 1-2 teaspoons of soy sauce mixture and cook until tofu is warmed through or until meat is cooked. Transfer to small dish and set aside.<br />
<br />
In the same wok, cook vegetables 1-2 minutes over medium heat. Baste with a teaspoon of the soy sauce mixture. Transfer to small dish and set aside.<br />
<br />
Finally, heat 2 teaspoons of oil in the same wok. Cook noodles and toss with tongs or chopsticks to loosen and heat through. Drizzle 2-3 teaspoons of the soy sauce mixture and stir. Add half of the reserved cooked chili mixture to the pan and taste for seasoning. Add the remaining chili mixture if necessary. Add veggies and tofu and toss until warmed through. Plate and enjoy!<br />
<br />
On subsequent visits to refills at the wok, I added a knob of cashew butter to the wok and heated until *just* melted. I stirred this into the noodles and it really kicked it up a notch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S6-BhHtIGhI/AAAAAAAABp0/bWgjaPYf9lQ/s1600/IMG_6907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S6-BhHtIGhI/AAAAAAAABp0/bWgjaPYf9lQ/s640/IMG_6907.JPG" width="640" /></a></div>While this was good as is, the cashew butter helped it out. May I say that this was the first recipe since the meat ban where I miss the meat? I've made it before with different noodles (even rice!), but with the presence of meat. The meat just adds flavour - especially with Chinese sausage and a proper fluffy egg omelette prepared in the wok, julienned and sprinkled over the finished product.<br />
<br />
Anyways, welcome to the veggie portion of the noodle party! :) Thanks again to Steph, Shao, and Christine!<br />
<br />
Click through for their recipes:<br />
Steph - <a href="http://momofukufor2.com/2010/03/noodle-party-braised-short-ribs-with-dangmyeong/" target="other">Braised Short Ribs with Dangmyeong </a><br />
Christine - <a href="http://bigscarykitchen.com/recipes/noodle-party-jap-chae-exclamation-points/" target="other">Vegetarian (yay!) Japchae</a> <br />
Shao - <a href="http://friedwontons4u.com/" target="other">Fried Wontons For You</a><br />
Jeroxie - <a href="http://jeroxie.com/addiction/beef-short-ribs-dangmyeong-noodle-party/" target="other">Beef Short Ribs DangMyeong</a><br />
Lovelylavin - <a href="http://twitter.com/Lovelylanvin" target="other">A twittered noodle party!</a><br />
Noodle Party - <a href="http://www.noodlefever.com/2010/03/spicy-pork-japchae.html">Spicy Pork Japchae</a><div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
Unfortunately, due to a medical situation, <a href="http://www.heavenlybite.ca/index.htm">Heavenly Bites</a> closed up suddenly. Almost as suddenly, a couple months ago, Chez Meme Baguette Bistro opened up in its place. M spoke about it a couple times, as he passed it on his commute.<br />
<br />
He mentioned it enough that the name and location stuck. However, when we tried to visit them, they were always closed. Reason? Their limited hours - as the restaurant is run by a couple with younger children, Chez Meme is only open during 8am-3pm, Monday through Friday. As of writing, they have plans to open one Saturday a month, but will have to work out the scheduling and babysitting. :)<br />
<br />
So how did <i>I</i> manage to visit Chez Meme Baguette Bistro? Well, the bossman gave me a <i>whole</i> day off this year for my birthday. ...And, well I literally had a doctors appointment that ran into lunch!<br />
<br />
The first time I visited Chez Meme was with FMace, cousin Nate, and Chez Henri. "Chez Henri", you say? Well its suitable that I introduce Chez Henri in this particular post. He lived in France for a period of time before he came to Canada. One of the first times he went into MacDonalds in Canada (for breakfast, no less) he was under the impression that everyone spoke French. So Chez Henri (who didn't speak an ounce of English at this point) walks up to the counter at MacDonalds and orders a "Jus D'orange". The stunned girl (I think this was in interior BC or something) hesitated, then continued with the order.<br />
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Chez Meme concept is simple - French bistro food in the form of omelettes, baguette sandwiches, and other offerings like a duck confit and brioche french toast. A fresh batch of soup / potager is prepared regularly, and it shows! <br />
<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6qYFW76y-I/AAAAAAAABoU/TAFBSK-lcr0/s1600/IMG_6250.JPG"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6qYFW76y-I/AAAAAAAABoU/TAFBSK-lcr0/s320/IMG_6250.JPG" /></a> <a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S6qYHC2OKxI/AAAAAAAABoc/fYO-fpfIxx4/s1600/IMG_6249.JPG"><img border="0" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S6qYHC2OKxI/AAAAAAAABoc/fYO-fpfIxx4/s320/IMG_6249.JPG" /></a></center><br />
The first time, I ordered a <i>Bourguignon </i>baguette. All the sandwiches come with your choice of salad, soup, or fries. The soup of the day was the spinach, fennel and apple. While the portions may look small, I was pretty stuffed. Upon viewing the photos at home later that day, M got some "lunch envy". He was a little upset that I'd gone there without him! For good reason though - the baguette was crisp with a slightly chewy interior, and the pulled beef short rib was complemented well by sharp horseradish and slightly sweet carmelized onions. The soup was a light accompaniment to the meal. I was surprised that the soup was so fresh. It was pureed, but the quality showed through.<br />
<center><br />
<a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6qbCNSPsiI/AAAAAAAABok/I77_M-Js010/s1600/IMG_6242.JPG"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6qbCNSPsiI/AAAAAAAABok/I77_M-Js010/s320/IMG_6242.JPG" /></a> <a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S6qbDE3JAdI/AAAAAAAABos/4uY7ec8pPBU/s1600/IMG_6240.JPG"><img border="0" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S6qbDE3JAdI/AAAAAAAABos/4uY7ec8pPBU/s320/IMG_6240.JPG" /></a></center><br />
Fmace had the <i>Sarladaise </i>- an omelette with duck confit, potatoes and onions.This is a French omelette: moist, tender, and <i>no colour</i> on the omelette. The filling was rich - shredded duck meat and onions. The bite that I sampled did not have potato... As the restaurant name implies, the omelette was served not only with potatoes, but with crusty baguette as well. The baguette was fresh and crisp, but the potatoes could have been crispier and seasoned better.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7dYqaXnfFDY/S6qcpf0IYjI/AAAAAAAABo0/FgTXCDMZSz0/s1600/IMG_6244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_7dYqaXnfFDY/S6qcpf0IYjI/AAAAAAAABo0/FgTXCDMZSz0/s640/IMG_6244.JPG" width="640" /></a></div><br />
Cousin Nate settled on the Brioche French Toast, banana and maple syrup option. Honestly, if Nate wasn't there that day, <i>I would have </i>ordered the French Toast. The slices of brioche were light and fluffy. When I asked Nate whether he liked his (Chez Meme) french toast or his moms' French toast better, he thoughtfully sighed out a long, "moms...." with a <i>long</i> sideways look at his mom.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6qeNDkvXJI/AAAAAAAABo8/-0SwboH13K4/s1600/IMG_6236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6qeNDkvXJI/AAAAAAAABo8/-0SwboH13K4/s640/IMG_6236.JPG" width="640" /></a></div>Chez Henri ordered a Jambon-Brie baguette, also followed by their daily soup. Although you cannot see it in the photo, the baguette was full of oozing, melty cheese.<br />
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Chez Meme Baguette Bistro is a fairly small operation with about twenty seats. It was packed at lunch hour, for good reason. There was even a couple people waiting for seats when we left!<br />
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On a subsequent visit, M and I had a chance to savour more of Chez Memes' baguettes. M ordered a Cordon Bleu sandwich, while I (on my meat ban) ordered a <i>From'ton</i>.<br />
<br />
<center><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6qgDosJIPI/AAAAAAAABpE/Y4Kvr2AvEss/s1600/cmm1.jpg"><img border="0" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6qgDosJIPI/AAAAAAAABpE/Y4Kvr2AvEss/s320/cmm1.jpg" /></a> <a href="http://1.bp.blogspot.com/_7dYqaXnfFDY/S6qgFWpTWcI/AAAAAAAABpM/nYHvzqqUsGk/s1600/cmm2.jpg"><img border="0" src="http://1.bp.blogspot.com/_7dYqaXnfFDY/S6qgFWpTWcI/AAAAAAAABpM/nYHvzqqUsGk/s320/cmm2.jpg" /></a></center><br />
The Cordon Bleu was a ham, chicken, and emmenthal sandwich with dijon mustard on the side. M thoroughly enjoyed this, and would order it again. My <i>From'ton </i>was a sandwich of brie, pear, and walnuts. When it came, I was excited that they didn't go cheap with the cheese; however, upon finishing my meal I was ready to take a nap. :p While I enjoyed the combination of melted, creamy brie, sweet pear, and crunchy walnuts, I would have liked to have more pear (it was canned, I believe), and for the walnuts to be roasted / toasted. It <i>said</i> toasted on the menu, but the walnuts looked like they were out of the bag when I got my sandwich. Even so, I got a euphoric <i>foodie high</i> when I had the odd bite that included brie, walnut, pear and baguette!<br />
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We both went with the soup of the day, a fresh tomato, fennel, and Italian parsley soup. Once again, it was a nice medley of flavours. I think Chez Meme has convinced both of us to start using more fennel in our cooking.<br />
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Overall, we liked Chez Meme. It is unassuming, delicious and food is prepared <i>fresh</i>. I only wished their children would grow up faster so that they'd be open on weekends. ;p Chez Meme Baguette Bistro is a nice addition to The Heights community. <br />
<br />
<center><a href="http://www.urbanspoon.com/r/14/1500280/restaurant/Vancouver/Burnaby-North/Chez-Meme-Baguette-Bistro-Burnaby">Chez Meme Baguette Bistro</a><br />
4016 Hastings Street<br />
Burnaby BC<br />
P: 604-299-1141<br />
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Thankfully, I'd like to say that I truely enjoy my share of vegetables. I was probably one of the only ten year olds that counted broccoli and cauliflower amongst my favourite foods. Today they still are, along with a variety of squashes, beets, mushrooms, eggplant and kale. Here's a hearty but healthy butternut squash and romano bean soup that I whipped up last week to comfort against the cold weather. I pureed a portion of the soup after it was done to thicken it up. The bean and squash texturize the soup very well - you don't miss meat or cream here!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7dYqaXnfFDY/S6lRBDkjw1I/AAAAAAAABoE/PibHu3_KRI4/s1600-h/IMG_6580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/_7dYqaXnfFDY/S6lRBDkjw1I/AAAAAAAABoE/PibHu3_KRI4/s640/IMG_6580.JPG" width="640" /></a></div><br />
<b>Ingredients</b><br />
1/2 small onion, diced<br />
1 rib celery, diced<br />
1 small carrot, peeled and diced<br />
~2 t vegetable oil<br />
2-3 cloves garlic, minced <br />
1 1/2 t ground cumin<br />
3/4 t ground coriander<br />
Salt & pepper to taste<br />
1 butternut squash peeled and cut into 3/4" cubes<br />
1 - 16 oz romano beans<br />
Water to cover<br />
<br />
<b>Method</b><br />
In a large saucepan, over medium to medium-low heat, saute the onion, celery, and carrot until the onion is translucent and fragrant (about eight minutes). Season with salt and pepper. Do not brown.<br />
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Add the garlic, cumin, coriander, and cook 1-2 minutes more. Add the squash; stir and cook 1-2 minutes more. Season again.<br />
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Add romano beans and add water to just cover vegetables. Simmer on medium low for 20-30 minutes, or until squash is tender. Taste and adjust seasoning if necessary.<br />
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Remove half (or more, your preference) of the soup into a blender or food processor. Pulse until texture is uniform. Return to pot and simmer on medium low until desired consistency is obtained.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6mFk3w1KcI/AAAAAAAABoM/NEEdbsvkGGk/s1600-h/IMG_6577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_7dYqaXnfFDY/S6mFk3w1KcI/AAAAAAAABoM/NEEdbsvkGGk/s640/IMG_6577.JPG" vt="true" width="640" /></a></div><br />
I garnished my soup with a sprinkle of <a href="http://allrecipes.com/Recipe/Dukkah/Detail.aspx" target="other">dukkah</a> and some rice milk drizzled over top. With the sweetness of the squash and bean, and the savoury spices, I really enjoyed it. It was a *little* reminicent of the infamous squash at <a href="http://yumorama.blogspot.com/2010/02/review-east-is-east-kitsilano-vancouver.html" target="other">East is East</a>, but in a <i>good </i>way. :) It made for a nice vegan / vegetarian lunch the next day too.<br />
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I haven't pinned it down to <i>what </i>exactly I'm trying to accomplish with the meat detox. If anything, just to be healthier and lessen the amount of antibiotics / drugs / crap in my body. So far, it hasn't been hard. But dining out is pretty tricky. Stay tuned for more.<div class="blogger-post-footer"><script type="text/javascript"><!--
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