April 7, 2013: Foodly Matters! And a Supermovie of the Week Club reminder!

The other night, Akemi and I checked out one of the buzziest Taiwanese restaurants in Vancouver, the well-reviewed, foodie favorite: Kalvin’s Szechuan Restaurant.  Akemi has a couple of Taiwanese friends who swear by the place and so, more than a little intrigued, we headed out to Victoria Street to see (and taste) for ourselves.

The restaurant is notoriously busy.  Reservations are recommended. And arriving promptly for your reservations is also strongly advised. Not wishing to take any chances, we booked a table for 5:30 p.m. and arrived early – only to realize it doesn’t open until 5:30 p.m.  And so, after a stroll through the neighborhood, we were at the door – then at our table – on time for our reservations.

It didn’t get busy until 6:00 p.m. or so at which point the tiny room was packed, mostly with – from what I could tell – regulars.  Prior to that, however, we had the place – and the staff – more or less to ourselves.  The service was attentive, friendly, and downright warm. We placed our orders and our dishes arrived sooner after, all bold, wonderfully balanced flavors.  Some of the highlights included…

Spicy pig’s ear.

Not for everyone but I love the texture – crunchy and chewy – and Kalvin’s version is, by far, the best I’ve ever had.  We were asked to specify a spice level and we elected to go medium, which packed a nice little kick.  Next time, I think I might hazard the hot.

Diced chicken and peanuts with chili peppers

The restaurant offers many traditional Taiwanese dishes but, as the name implies, some Szechuan fare as well – like the above dish, Akemi’s favorite.  A robust and, yes, fiery dish.  Despite their size, the chicken morsels are moist and tender, a step above the tougher, drier versions I’ve had elsewhere.

Shredded pork with garlic and chili sauce

This one came highly recommended on a couple of the foodie blogs and I wasn’t disappointed.  Also spicy but possessed of an aromatic spice I couldn’t quite place that simply wowed.

We rounded things out with a hearty, slightly sweet corn soup, 5-spice beef rolls, and a spring roll.  Throughout our meal, Chef and Owner Kalvin himself popped out of the kitchen – when it wasn’t too busy – to see how we were enjoying what we’d ordered.  And then, as more customers filed in, he broke off to greet them – most by name.  I felt like I was in the Cheers of Taiwanese restaurants.

According to Kalvin, his restaurant will celebrate 30 years in business this year.  30 years!  Given my first-time experience – and the obvious loyalty of his cliente – I’m not at all surprised.

Chef Kalvin and (I believe) his wife.

Kalvin’s Szechuan Restaurant (604-321-2888)

Open for lunch and dinner daily (except Wednesdays)

5225 Victoria Dr
Vancouver

Then, on Saturday, Akemi and I paid a return visit to the Bakers Market.  This time, Bubba stayed home so Akemi was free to take her time and roam the aisles.  Like last weekend, we loaded up on a variety of treats -

First stop was Mamaz Sweetz N’ Treatz where I picked up -

Red velvet white chocolate chip cookies.  Surprisingly, this was the first time I’d had red velvet in cookie form.  A winner.

Last week, I picked up chocolate biscotti from home baker Giada Vacca’s Treats and Blossoms.  On this visit, these caught my eye -

Amaretti – crunchy AND chewy, a tough balance to pull off.

A return visit to my friend at Life’s Lemons…

Last weekend, I was their first sale ever.  This weekend, they apparently sold out.  I’m clearly a trendsetter.

This time out, it was the Apple Pie shortbread cookies that tasted…yes, amazingly like apple pie!

[in the oven] offers assorted caramels and a killer salted caramel sauce.

The owner recognized me from last weekend and asked how I enjoyed the caramel sauce.  I admitted that I hadn’t tried it yet because I’d run out of ice cream.  ”You can eat it right out of the jar,”she assured me. “I won’t judge you.”  Well, I forgot to pick up ice cream on the way back home so I did end up trying it right of out of the jar after all.  And it was unbelievable.

Don’t judge me!

The gals from Sweet Talk, bakers of my surprise favorite on last weekend’s visit: the lemon poppyseed cake.  And, this weekend, I discovered they bake a pretty mean chocolate salted caramel tart.

And a return visit to Sweet Lily, this time for -

Chocolate chip, oatmeal raisin, and lime cornmeal cookies.

Maple bourbon pecan brioche.

The ladies of (my favorite cupcakes) Vivi’s cupcakes, sweets and treats

Chocolate cupcake, red velvet cupcake, and cheesecake brownie.

The plan was to just sample a bit (so we could try a bit of everything) and have the rest after dinner.  Well, that WAS the plan.

Baker’s Market – Bakers Market – The Sweetest Event in Vancouver

Treats and Blossoms | Facebook

Life’s Lemons- sweet treats baking co. – Vancouver, BC – Community …

[in the oven]

http://wangamylee.wix.com/sweettalk

Sweet Lily Bakery – Vancouver, BC – Food & Grocery | Facebook

Vivi’s cupcakes, sweets & treats – Vancouver, BC … – Facebook

Finally, what sweet Saturday would be complete without a visit to Vancouver’s premiere chocolate shop: Beta 5.  Their selection changes monthly and, this weekend, they kicked off their April Union Pack with an outdoor theme: “On the Forest Floor”.  Among the offerings are “deer droppings” (a mix of 63% dark chocolate covered raisins, and 39% milk chocolate covered peanuts), melt-in-your-mouth “candy cap caramels” (earthy, sweet Candy Cap mushrooms captured in a buttery, caramel bite with a flavor reminiscent of maple syrup)…

French Toast Toadstools: house made brioche soaked in a ganache of “blonde” chocolate maple syrup, cinnamon and rum, then paired with a dollop of spiced apple butter.  Unbelievable.

Chocolate twigs: 45% milk chocolate and 63%, 72% and 85% dark chocolate sticks dusted with cocoa powder and presented on a bed of matcha white chocolate.  Akemi’s favorite!

Bark: olive oil and salt roasted Marcona almond, blended with 50% milk chocolate from Madagascar, and finished with a touch of flaked sea salt.  Nearly impossible to stop eating once you start.

They ship!  http://beta-5.com/

Our Supermovie of the Week Club reconvenes tomorrow with guest film reviewer, Cookie Monster, weighing in on his latest superhero-themed screening: Super Capers.  If you haven’t already seen it in preparation for tomorrow’s discussion – spoiler alert! – it’s beyond awful.  Don’t bother.  But do stop in to check out monster’s thoughts on what could arguable be the worst superhero movie yet.

For Cookie’s previous supermovie reviews (as well as his opinion on Snakes on a Plane and There Will Be Blood), head on over here: http://cookiemonstermovereviews.wordpress.com/ 

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December 20, 2012: Your Handy Wildebeest Guide!

Last night, Akemi and I met up with Simon and Sean for dinner at a restaurant I’ve been eager to check out for quite some time: Wildebeest.  According to the restaurant’s website, its focus is on “Meat-centric, off-cut farmhouse fare simply prepared with immaculate ingredients and thoughtful creativity”, reminiscent of L.A.’s Animal and Toronto’s Black Hoof, two other places I’ve been dying to try.

Because of the recent snowfall Vancouver’s inept drivers we gave ourselves plenty of time, leaving the house one full hour ahead of our 6:00 p.m. reservation and arriving fifteen minutes early.  Surprisingly, Simon also erred the side of caution and showed up at the same time. Sean, unfortunately, ended up stuck in traffic and didn’t get there until 6:30 – so we went ahead and made the executive dinner decisions.

To be honest, I wanted to try pretty much everything on the menu.  As Akemi put it, it would have been far simpler to just tell our waiter what we DIDN’T want from the listed items.  In the end, we decided to go with a few starters, a few mains, and a few sides.  This is how our meal broke down:

Pork schnitzel with Wildebeest mustard

The pork was perfectly prepared, crisp and succulent, and the Wildebeest mustard (honey dijon) made for a great dipping accompaniment.  Simon, however, wasn’t totally sold on the coating.

Bacon-wrapped country pate with pistachio, seasonal jam, and pickled vegetables.

Wonderfully rustic, studded with pistachio and hazelnuts.  Akemi, with a taste for the slightly sour, polished off the pickled veggies.

Popcorn chicken hearts, crispy shallot dust, caper relish.

One of the more intriguing plates of the night.  I liked it but didn’t love it.  Hearts are tricky at the best of times, predisposed to being a little tough, and deep-frying them renders them that much chewier.

Grilled beef tongue, wild mushroom consomme, toasted grains, mustard greens.

While Akemi prefers her tongue crispier and thinly sliced, Simon and I marveled over its mouth-meltingly tender texture here.  The broth was outstanding.

Roasted sweetbreads, caramelized buttermilk, wild mushrooms, porcini vinaigrette.

I’ll got ahead and call this my favorite dish of the night.  A nice contrast of tastes and textures – crisp, tender, sweet and savory. Probably the best preparation of the sweetbreads I’ve ever had.

Pork jowl, long pepper-scented oats, bourbon barrel-aged maple syrup.

I know you’d think I’d be a belly guy but, in truth, my favorite part of the pig is the jowl (with the temple coming in a close second).  You’ll be hard-pressed to find a more tender cut and Wildebeest’s take does it full justice.

Sunchokes and brussel sprouts.

An addition to the regular menu.  I liked the preparation but found the sunchokes underdone.

Slow-cooked natural Angus beef short rib, smoked salt, hay-infused jus.

Heavily marbled but deliciously smokey.

Poutine, roasted foie gras.

I’m used to the Au Pied de Cochon version which is a lot heavier on the foie, but this one was a consensus winner – surprisingly, less so for the foie than for the crunchy yet meaty golden fries.

Foie gras torchon, Earl Grey tea, orange blossom bread.

This one was a late addition.  As much as I enjoy a good pate or a pan-seared preparation, nothing beats a good torchon.  And Wildebeest does a damn good one.

We decided to run the table on dessert, ordering all four on the menu…

Pink Lady apple sorbet, vanilla grapefruit creme anglaise, granola, 63C egg yolk.

This was the dessert I was most looking forward to, less so for the fruit elements (of course) than for the inclusion of the 63 degree egg yolk. In the end, I didn’t love it – although Akemi did.

Cardamom & goat’s milk cheesecake, quince sorbet, crumble.

This one was the hands down winner.  The cheesecake is almost a foam – light, airy, very tasty.  I was not a fan of the quince sorbet, its fizzy tartness reminiscent for me of slightly turned apple juice, but Akemi loved it.

Single origin Malumi chocolate cake, tonka bean ice cream, candied beets.

I was dubious about the candied beets when I saw them on the menu and, quite honestly, in the end, they failed to convince me.  Still, they fell somewhere in between the tonka ice cream (great) and the cake itself (disappointingly dry).

Composed cheese – baked farmhouse brie, seasonal fruit jam, buttermilk ice cream.

Well, I’ll give them points for trying.  Brie with buttermilk ice cream? At first blush it sounds a little off-putting but, after giving it some thought, it sounds like it may work.  It didn’t for me.

The kitchen at work

A few minor quibbles with our savory courses but there were at least three or four standout dishes I would recommend to a friend or look forward to on my return visit.  The desserts, on the other hand, while interesting failed to impress.

The atmosphere is laid back; comfortably casual.  The service was terrific, friendly and informative.  And the price point was a surprise, roughly half what you’d expect to pay elsewhere for a similar meal in the city!

Overall, an excellent dinner.  I look forward to coming back to try that roasted bone marrow luge with almond butter and tomato jam.

Wildebeest

This was a farewell feast for Simon who heads of to greener – and no doubt tastier – international culinary pastures.

Bon Voyage and Bon Appetit!

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October 16, 2012: Baby, Birthday, and Chili Verde!

Fall is here. I think.

I was taking Jelly for a walk yesterday when I ran into my neighbor on her way to work.  It had been a while since we’d crossed paths. “You’ve lost weight!”she marveled.  I was about to tell her that I’d been working out, morning and night, in preparation for my annual Tokyo food tour.  But, before I could, she followed up with: “Are you sick?”. No.  Not sick.  But thanks for asking.

Alas, someone who IS sick is my mom’s cat, Baby.  The poor little guy has been unwell for quite some time and suddenly stopped eating yesterday.  Sis picked him up, brought him to her place, and has been nursing him since.  Apparently he has started eating again which is great news.  Sending good thoughts Baby and sis’s way.

Thanks for the birthday wishes.  Yes, it’s today!  How are you all celebrating?  Yesterday, I met up with Ivon who took me out for Vancouver’s best tacos at La Tacqueria (La Taqueria).

“It’s your birthday?  Oh.  This is akward.  Well…guess I’m paying for lunch.”

I was on my way back to the car when I noticed a text message from Akemi on my phone: “Where are you?”.  Then, just as I was reading the message, a call from Akemi.  Turns out that, after dropping her off downtown for her presumed class, she had taken the bus back and secretly picked up my birthday present.  The plan was to surprise me at home… except I wasn’t home!  So, in retrospect, it was kind of nice in that we were BOTH surprised.

My present: a water carbonator. After my evening work-outs, I like to drink something fizzy. So, it’s either this or gin and tonic.

I also received a little something from my best buddy in Toronto, Tara (tarayelland):

Heartfelt, no?  The bag of muffin mix in the background is an exceptionally nice touch.  And, to prove she’s my BFF, she did her nails with a birthday theme in honor of yours truly:

When was the last time my writing partner, Paul, did this for me? The answer: a loooong time.

Off for a special birthday dinner tonight.  No idea what I’ll be having but I doubt bean sprouts and a nice light fresh fruit dessert is in the offing.

Finally, for those who asked, I leave you with Cowboy Rob Cooper’s green chili recipe.

For your blog readers who asked.  Pass along my thanks for all the birthday wishes.

Chili Verde

Prep Time: 01hr 0 min | Cook Time: 2-3 hr 0 min | Makes: 10-12 servings

Ingredients:

• 1 large boneless skinless turkey breast or medium pork shoulder
• 2 andouille sausage
• 4-5 large poblano chilis
• 4 jalapeños
• 4 serrano
• 5-6 large fresh tomatillo or 2 cans
• 1 large onion
• bulb of garlic
• quart of chicken stock
• tsp cumin
• tsp salt
• tsp pepper
• tbsp sugar

Directions:

Lightly oil the onion – sliced thick, garlic (whole, skin on) peppers – cut in half, and roast. If the weather’s decent I do this on the grill. Gives a nice smokey flavor. Peel the burnt skin and removes seeds. I do this wearing rubber gloves! Don’t rub your eyes! Learned that lesson the hard way. Blitz the lot in the food processor until fine.

I also slice and grill the turkey or pork to give it a bit of color and flavor but not until done. Don’t want it to dry out. Then cube into small pieces.

Chop and brown the sausage in your pot. Render off excess fat. Add turkey or pork and continue to brown. At this point you could transfer to slow cooker. Add chicken stock, spices and veggie mixture. Cook on low for a couple of hours. Spiciness will depend on your peppers. Not hot enough for ya, add a few shakes of habanero sauce.

Serve over rice with a tablespoon of sour cream if you like.

Note: Traditinalists will scoff and say New Mexcio green chilis are the only way to go but these are unavailable in my area. Poblanos are easy to find. I do not advise substituting regular green peppers.

Source: My Collection

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September 22, 2012: Heart of Duckness

Courtesy http://www.flickr.com/photos/sifu_renka/

I’m sure it’s happened to you before.  You’re sitting back, watching a show on Food Network or the Travel Channel, when a dish catches your eye.  You track down the recipe, study it, then jot down the ingredients, determined to recreate it at home.  The next day, you go to the grocery store and pick up the garlic, butter, pepper, sea salt, and thyme, and then swing by your local butcher only to be told they don’t have any fresh duck hearts.  But maybe you might be interested in some frozen chicken hearts instead?

Seriously?  The recipe is duck hearts on toast, not thawed chicken hearts on toast.  You return home to swallow your bitter disappointment, along with an alternate dinner of pork belly, fried peppers, and radish and tomato salad.

Okay, granted, there may not be that much consumer demand for duck hearts, but I see duck breasts and legs on display so I have to wonder what they do with the hearts.  And the rest of the innards (aka offal pronounced, appropriately enough to some, “awful”) for that matter.

There was a time when the consumption of animal organs was confined to those who simply couldn’t afford the finer cuts.  But things have changed.  In fact, you could say they’ve been completely upended. Nowadays, thanks to advancements made by the modern meat industry, most anyone can enjoy the choice cuts – or a reasonable facsimile thereof pressed into burger form, frozen, then flash fried for your convenience.  Meanwhile, top chefs around the globe have discovered the versatility of such once-dodgy menu items as sweetbreads, lamb heart, pork cheek, and calf brain.  Granted, these dishes aren’t for everyone but you might be surprised at the rising popularity of the likes of grilled beef tongue with mustard sauce or a fine cognac-laced rabbit liver pate.  Last night, I was watching celebrity gourmand and world traveler Anthony Bourdain rave about one of the courses he’d been served at St. John Bread and Wine in London and I found myself thinking: “Yeah, that blood cake and fried egg DOES look delicious!  The lucky bastard.”.

Courtesy http://www.curious-eater.com/

You know, it wasn’t long ago that I preferred my meat well done, my seafood cooked, and my squid in the mezzanine tank of my local aquarium.  But times have changed and so have I.  In some respects. And while you’ll never catch me bungee jumping or cave diving or dating a reality show contestant, there’s a chance you may come across me sitting down to some fugu shirako tempura, a plate of roasted bone marrow with parsley salad, or some crispy pig ear with salsa verde.

Just, apparently, not butter-fried duck hearts with thyme and garlic. Not anytime soon anyway.

Crispy pig brain served with parsley root and Dungeness Crab mayonnaise compliments of Chef Rob Belcham and the gang at Fuel/Refuel/Campagnolo/Camapgnolo Roma/Fat Dragon. Mmmmmmmm.

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August 21, 2012: The Curious Case of the Unapproved Comment! News of Note! Days of Stargate Atlantis Past! Sunday!

Don’t you just hate it?  You write up a comment and hit “post” only to be informed your comment is awaiting moderation.  Now, provided you weren’t rude or disrespectful (or redirected to the spam bin) your comment will eventually appear.  But sometimes it doesn’t. Sometimes, you’ll comment, hit “post”, be informed your content is awaiting moderation – and your comment will remain in moderation. You may initially assume it is because the moderator hasn’t had the opportunity to get around to it, but when your comment remains in moderation for over forty-eight hours while other comments are being approved, then have to wonder “What’s up?”.

I’m asking myself that today after posting a comment on a recent article on Time.com.  The story was sent my way via blog regular baterista9.  Intrigued by the title:, “Gastocrats Beware: Luxury Foods Aren’t Worth It”, I clicked on the link expecting an expose, perhaps a surprising truth concerning a luxury food item I’ve long taken for granted like olive oil (Italian extra virgin olive oil is valuable. That’s why is so often faked) or Kobe beef (Fake Food: That’s Not Kobe Beef You’re Eating : NPR).  Instead, the article offered little in the way of insight outside of the author’s personal opinion.  Why aren’t luxury foods worth it?  Because Josh Ozersky feels that way.

Disappointed, I left a comment.  That has been sitting in moderation since last week.  Rather than allow it to perish in obscurity, I thought I’d just post it here instead.

Here is the link to the article: http://ideas.time.com/2012/08/15/are-luxury-foods-worth-it/ (Thanks, Gilder).

And my response:

I’m sorry.  What was the point of this article?  It’s titled “Luxury Foods Aren’t Worth It” so I was expecting the writer to make this point somewhere over the course of this meandering piece.

“Is it worth it?”he asks in the opening paragraph, and immediately answer: “almost never, for almost all of us.”  Great.  So this take is based on what?  Well, according Mr. Ozersky: “The marketing angle is simple enough to grasp: scarcity is what makes certain things valuable, even if they aren’t that good.  One need only look as far as shark’s fin soup, blowfish or off-year truffles for evidence of that.”

That’s your evidence?  Your opinion that shark’s fin soup and blowfish aren’t that good?  Many of my Chinese and Japanese friends would offer a very different opinion on the relative worth of shark’s fin soup and blowfish, both of which are enjoyed, not due to their scarcity (as Mr. Ozersky would have us believe) but, in large part, due to their texture and place in local food culture.

After touching on a singular case of gastronomic excessive, what he terms the $666 douche burger, he moves on to sushi, making the case that not one of a hundred diners would feel let down by a good piece of sushi purportedly made by a sushi master.  Not only would they not know, but more likely they would close their eyes ” and sigh and kvell and call it some version of orgasmic”.  Really?  And this is because…? They’re idiots, easily duped?  That seems to be the gist of his argument.

After veering off into a discussion on the merits of sushi knives, our author returns to the subject at hand: luxury foods.  He cites the case of a wine purveyor who relabeled a wine in the belief that most of his customers wouldn’t notice.  Sadly for him, and for our author, 100 out of 100 customers DIDN’T notice.

Which I think is the point Mr. Ozersky glosses over.  Just because a lot of people don’t appreciate shark’s fin soup or fugu or can’t tell the difference between a 1983 Haut-Brion and a 1982 Haut-Brion, doesn’t mean others don’t genuinely appreciate them, or can tell the difference between the 1982 and 1983 , or a good piece of sushi and a great piece of sushi.

By the way, Chefs in California aren’t giving away foie gras because it’s expected of luxury restaurants.  They’re giving it away because they’re prohibited from selling it and the demand still exists.

Finally, the author concludes with the (sarcastic) call for a required tasting exam in instances where a luxury item is ordered.   Why?  So that “fat cats ordering rare and wonderful things with no more pleasure, and no more appreciation, than a toddler slurping on Yoo-Hoo.”

Tell you what, Mr. Ozersky.  I’ll promise to genuinely appreciate and enjoy my foie gras and bluefin toro sashimi with a minimum of slurping if you show similar restraint eating your perfectly acceptable dinner.

Which brings us back to whole point of this article: Are luxury foods worth it?  Well, as far as Mr. Ozersky is concerned, no.  And that’s about all I learned from reading this article.”

Shamed dogs…

More here: http://www.pleated-jeans.com/2012/08/21/20-bad-dogs-being-shamed-with-signs/ and here: Dog Shaming

Oh, I know they’ve wrapped, but I couldn’t resist just one more Olympic-related article: 5 Things They Don’t Want You to Know About the Olympics

Sometimes, you just can’t catch a break: Driver swerves to avoid moose, hits bear instead

Awesome -

Damn.  I’ve got to start practicing if I’m going to be ready for this weekend’s Cos and Effect (Cos & Effect):

I’ll save you the trouble.  Don’t bother.  There’s no video.  Two Ontario seniors involved in world’s creakiest fistfight

Continuing our trip down SGA memory lane with the controversial…

SUNDAY (317)

Martin Gero had wanted to tell an atypical story for quite a while. Essentially, it would be an episode that spotlighted our character during their off-hours.  No off-world missions.  No threat to Atlantis. Just a series of slice-of-life vignettes.  But Executive Producer pointed out that, as interesting as such a story might be to hardcore viewers, the general audience would be bored to tears.  Martin needed to find a way to tell his story within the parameters of the established SGA template.  And, after significant consideration, the writers came up with a solution.

Like most any episode some things worked for me (the non-linear narrative, David Helwett’s performance, the shocking turn) while others did not (the mysterious Mike Branton who disappears after this episode never to be mentioned again, explosive tumors).  Still, as sad as I was to see Beckett (and the terrific Paul McGillion go), I thought this was a great episode that effectively delivered on the initial premise Marty G. had envisioned – a peek at our all-too human heroes and the uncertainty of life.

The plan was to give the character of Dr. Cole a more prominent role on Atlantis moving forward but, when this proved unfeasible, the search was on for a new CMO.

Unlike some fans, I never read the final McKay/Beckett scene as an indication that Carson had ascended and I’m quite certain that wasn’t the intent.  Nevertheless, the discussion and Carson’s fade away ranks right up there with ascended Daniel’s goodbye and walk through the gate as one of the most emotionally devastating moments in Stargate history.

Hmmmm.  I think I’ve got an idea for our next poll.

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August 17, 2012: Vancouver Olive Oil Company! The Weird Food Purchase of the Week returns! Days of Stargate Atlantis Past! The Tao of Rodney!

Akemi and I were out and about today, running errands, when we happened across The Vancouver Olive Oil Company, a delightful little shop on West Broadway (2571 W. Broadway to be exact).  Having recently read an article on the poor quality of the olive oil sold in most supermarkets (ranging from old stock to adulterated crap), I was intrigued and decided to check the place out.

Opened in January of this year, Vancouver Olive Oil Company offers up a variety of high quality olive oils and balsamic vinegars from a number of different countries: Italian Favolosa, Spanish Manzanillo, olive oils perfumed with Persian Lime or Mushroom & Sage, Sicilian Lemon White Balsamic, and Espresso Dark Balsamic – to name just a few.

Don’t know what you’re looking for?  Well, you’re free to try any and all they have available because Vancouver Olive Oil Company is a shop AND tasting bar.  Each of the 50 or so product selections are available for sampling and the friendly staff is more than happy to give you the rundown on the different offerings.

We started with the medium to robust olive oils and were surprised by the subtle, and sometimes not so subtle, distinctions between them. We were each offered samples in a small, paper cup and instructed to warm the oil by placing it between our cupped hands for thirty seconds to release the scent and flavors.

Akemi warming her oil.

We ended up tasting about seven different olive oil varieties, noting their distinctive appearances, scents, and flavor profiles.  Yes, in many ways, it was reminiscent of a chocolate tasting.

What did you think I was going to compare it to?  Wine?

Akemi very much enjoyed the California Arbequina for its pronounced herbaciousness while I preferred the Spanish Picual for its peppery finish.  I also liked the lighter Leccino which makes use of Tuscan olives.

We then moved on to the Balsamics lining the walls, 12 year aged whites and 18 year aged darks.  We ended up going with the Grapefruit White Balsamic, Fig Dark Balsamic, and a Red Apple Dark Balsamic.

Akemi and I capped off our visit with a chat with owner Michaelanne Buckley, a woman who is clearly passionate about (and knows) her olive oil.

It’s fascinating stuff.  Along with the glorious oils and balsamics, I also picked up a book, Extra Virginity: The Sublime and Scandalous World of Olive Oil, by Tom Mueller.  Should make for some very interesting reading.

If you’re in the area, check them out.  Or head on over to their website for information on their company philosophy, products, and the 411 on oleic acid, free fatty acids, and polyphenol counts.

Vancouver Olive Oil Company

2571 West Broadway

Vancouver, BC

Closed Sundays and Mondays

http://vooc.ca/

The Weird Food Purchase of the Day video series returns with guest sampler, Akemi, who tries North American grape soda for the first time.  And loves it!

IMG_8024

►

TRANSCRIPT

Me: Thank you (to waitress)

Akemi takes a sip, makes a face like she just swallowed a hairball.

Me: Do you like it? (in my best smart-ass tone)

Akemi: I don’t like it.

Me: Why not?

Akemi: Tastes like for kids.  I’m not kids.  (beat)  Like…this one is Fanta.  Fanta Grape.

Me: Yup.

Akemi: But you didn’t say that (taking another sip).

Me: Well, I said grape.  I said grape soda.  I said purple -

Akemi: You said grape.  You said purple color, but I thought like a fresh grape…

Me: What fresh grape is purple?

Akemi: I don’t know.  Like a wine.  (takes another sip – and makes another face)

Me: If you don’t like it, why are you drinking it?

She shoves the glass toward me.

Akemi: I will give to you.  Eat ice cream because I want to eat -

Me: You want to try my ice cream?

Akemi: No, I want to eat cone.

The video ends there, but shortly after I stopped recording, she ate both my ice cream AND cone.

Continuing our trip down SGA memory lane…

 TAO OF RODNEY (313)

I was never a big fan of any of the ascension-themed stories but this one has little to do with actual ascension and everything to do with Rodney and the relationships he’s formed over the course of his time on Atlantis.  More than all the talk about ascension or even the danger McKay faces, what stands out for me in this episode are the small acts of kindness that Rodney performs in the face of his imminent death. Meditating with Sheppard, hugging Ronon, writing up a list of the great things Weir has done as Commander, keeping Teyla company during an Athosian ceremony, giving Radek a pep talk – these are all actions that come, not as a result of a change he has undergone, but from the heart of a guy who realizes he may never again have the opportunity to do these things with his friends.  Great.

 

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August 21, 2010: Vancouver dining suggestions! A modest mailbag!

In the event you’re passing through Vancouver and looking for something to eat, here are some interesting dishes I’ve enjoyed of late…

Sweet and sour whole fish – Lin Chinese Cuisine and Tea House (1537 West Broadway). Akemi’s favorite – especially the eyes.

Cheesecake with raspberry sauce at Cheesecake Etc. (2141 Granville Street). Although Akemi is partial to the denser New York style, I prefer this lighter version.

Banana cream pie compliments of Anthea at Starlit Catering (Stargate: Universe).

Beef carpaccio pizza with arugula, mushrooms, and parmesan at Market by Jean-Georges (1128 West Georgia).

Chocolate pudding with whipped cream and crystalized violets at Market by Jean-Georges (1128 West Georgia).

Tai usuzukuri at Dan Japanese Restaurant (2511 West Broadway).

Akita-style udon at Dan Japanese Restaurant (2511 West Broadway).

Mini doughnuts and trio of dipping sauces at Romer’s Burger Bar (1873 West 4th).

Nasu miso dengaku at Yuji’s Japanese Tapas (2059 West 4th).

Pan-roasted sablefish at home.

Kimchee seafood pancake at Ap Gu Jung Restaurant (1642 Robson).

Black garlic from the South China Seas Trading Company (Granville Island Market).

Barbecued pork at the Crystal Mall food court (4500 Kingsway, Burnaby).

Crispy chicken cutlets with morel, shallot, and green and red pepper Metaxa cream reduction (home).

Pan-roasted magret of duck (home).

Caponata (home).

The house pho at Thai Son Vietnamese (373 East Broadway).

Seafood crepe at Thai Son Vietnamese (373 East Broadway).

The house barbecued pork buns at Sea Harbour Seafood Restaraunt (3711 No. 3 Road, Richmond).

Peaceful beef roll at Peaceful Restaurant (532 West Broadway).

Aburi salmon oshi sushi at Miku Restaurant (1055 West Hastings).

Golden fried lemon scallops (home).

Edo-style mackerel sushi at Kingyo Izakaya (871 Denman)

Matcha pan at Kei's Bakery (2351 Burrard).

Mailbag:

me writes: “FNL is a great show. Clear Eyes, Full Hearts Can’t Lose. Great line along with Texas Forever!”

Answer: I think it’s the best show on t.v.  Too bad this upcoming season will be its last.

Jim of WVa writes: “I noticed that the SF/F book club tends to favor younger authors. Is that intentional? If not, may I suggest another older author: Gregory Benford?”

Answer: The book club tends to favor younger/new writers in an effort to help them get noticed in a very challenging and competitive field.  That said, we’ve also hosted some spectacular veteran authors as well including Michael Moorcock, Jasper Fforde, and Lois McMaster Bujold.  I actually invited Gregory Benford to participate in a fan Q&A way back when the book club was in its infancy but, alas, never heard back.

antonio chavez writes: “hey Joseph,what happened with Jeremy Franklin the scientist after the attack of the blueberry aliens?”

Answer: Check out SGU’s second season for more on Franklin’s fate.

PBMom writes: “I find there are different types of giving.”

Answer: Ah, true.  I was leaving the liquor store and happened upon two young girls raising money for their high school soccer team.  I had no problem making a contribution – along with an offering of sage advice: “Stay in school.  Don’t do drugs.”  And, as an after-thought: “Or alcohol.”

Zoomeister writes: “Speaking of Gero, could you get him to write at least 4 eps for season 3?”

Answer: I can’t “get” him to write for the show.  Nevertheless, Martin knows that the door is always open should he ever want to pitch…

Zoomeister also writes: “Also, Ben Browder is apparently a fan of SGU and he seems eager in guest-starring if given the opportunity. Of all the SG actors, he’s the one that seems the most enthusiastic about continuing to do more Stargate stuff.  Once again, could you guys PLLEAAAAASE consider having him make a few SGU appearances?”

Answer: I’m a big Ben Browder fan as far back as Farscape and throughout his years on SG-1.  The guy’s a class act and, if the right story comes along, I wouldn’t hesitate to inquire about his availability.

link022 writes: “could we manage to contact the destiny by putting on simultanement several ZPM on the stargate”

Answer: Don’t know, but if we had the available ZPM’s, we certainly would have already made the attempt.

Alex writes: “I shudder to think you suffered through what must have been a garish performance of Leonard Vole. It was for CHARITY!”

Answer: It goes without saying that you were the best thing about the production.

E writes: “The creature looks somewhat familiar… Not rejected concept then, I take it.”

Answer: Nope.  Rejected concept.  But cool-looking nevertheless.

Kerry writes: “Haha. Sorry Joe! Finally I feel like I properly won the bet. If it wasn’t going to be the show that made you squirm, it’s sure to be the lifetime of Arts Club phone calls and promotional mail! Success!”

Answer: Oh, I don’t think they’ll be bothering me anymore.  I suggested they try my friend who is a HUGE fan of musicals, Jacobean drama, and performance art.  You can expect the follow-up call sometime next week.

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