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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 02-06-2014, 06:09 PM   #101
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Eggs bennys over a mexi hash.
Eggs are farm fresh organic eggs. I found it kinda weird how the whites didn't really wrap around the yolks, but rather stuck together very tightly by themselves.
It was... different.
Yolk was yummy though.
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Old 02-06-2014, 07:46 PM   #102
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Tonkotsu Miso Ramen
My annual labor of love.
Photos by Ed Lau and Roastpuff.
(The bad ones by me)....



3' x 6' of assorted pork bones
Leg bones, neck bones, trotters









All bones roasted





Chicken bones too






Stainless paddle





Charred leeks





Marrow, skin and fat.
The same stuff Kintaro shakes back into your bowl of "rich" broth.






Days of boiling in the snow.





Yielded approx 60 liters.
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Old 02-06-2014, 07:56 PM   #103
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Braised pork belly





Black garlic oil
Menma (pickled bamboo shoots)






Bean sprouts and Corn





Tonkotsu pork broth being poured over the miso





Noodles in





Blowtorching pork belly





Pork belly done





Assembly




Pork belly goes in





Finishing with black garlic oil





Tonkotsu miso ramen, braised pork belly char siu, menma
Quick pickled cucumber salad.
Preserved kkaennip
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Old 02-06-2014, 08:11 PM   #104
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I'm gonna eat at Sarlo's!
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Old 02-07-2014, 07:07 PM   #105
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Table for one?
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hahahha bcrdukes, you're a fucking retard! you are a dumb mother fucker. Go to hell you piece of shit!
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Old 02-15-2014, 10:52 AM   #106
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Baked goat cheese with roasted garlic.





Baked goat cheese with scratch made marinara and basil






More oysters rockefeller.
I love serving this to guests so much.





Gua bao.
Taiwanese braised pork belly steamed bun.
Momofuku-ish style with homemade kimchi.
Glaze made with a reduction of the braising liquid.
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Old 02-15-2014, 03:18 PM   #107
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nice korean twist to the gua bao
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Old 02-15-2014, 05:09 PM   #108
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god damnnn wtb that ramen
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Old 02-20-2014, 02:16 AM   #109
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Potato cake, dungeness crab butter sauce (head guts).





Fries, triple cooked and fried in tallow.
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Old 02-28-2014, 04:00 AM   #110
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Onion rings





Tater tots, fried in tallow.
Nacho form.
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Old 03-25-2014, 11:44 AM   #111
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Steak and Guinness Pie







Double smoked bacon





3 cuts of beef
- Blade steak
- Brisket
- Short rib




Topped with puff pastry.
Baked until golden, and the whole mess is bubbling over.







Took way longer than expected to get the beef stewed properly, but totally worth the effort.
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Old 03-25-2014, 07:51 PM   #112
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What do you use for ramen noodles? I can't find ones I like and I'm not committed enough to make them myself.
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Old 05-23-2014, 07:02 AM   #113
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What do you use for ramen noodles? I can't find ones I like and I'm not committed enough to make them myself.
I've been trying out random stuff at T&T, H-Mart and Fujiya.
My guests seem to have an overwhelming opinion in favor for the vacuum packed noodles from Fujiya. While everybody finds it acceptable, I feel dirty serving some that isn't fresh made.
I've recently had a chance to try the ramen at Burdock (same at Harvest Union) and it's everything I was looking for. Bright yellow color, very toothsome and holds up to cooking. Had a chat with the chef and apparently they source from Toko on 7th Ave. So I ordered a case from Toko. Will update as my opinions develop.
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Old 05-23-2014, 07:07 AM   #114
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Sauteed baby octopus with lime over Japanese coconut curry.




A simple dinner for myself, Steak au poivre.




Let's have a mountain of meat for hotpot.






Hot pot isn't complete without a sizable sauce station.





Scrambled eggs. Mini croissant.
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Old 05-23-2014, 07:09 AM   #115
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Baby octopus.





Little experiment for my dinner.
Center cut pork chop.
Lentils with cumin
Sauteed lemon spinach
Yoghurt with sage
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Old 05-23-2014, 07:10 AM   #116
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so when are you openning up a restaurant?
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Old 05-27-2014, 08:41 PM   #117
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I've started doing a suggested donation for dinners to help me out on costs.
Since it's my home, I want to keep it a happy, safe and fun place. No cray crays
So I'm just keeping it recommendations only.
Only friends and friends of theirs that they can vouch for.
If you know people who have been over, just ask them to bring you.



More things I have cooked before...





Red wine mushrooms with noodles.




Black Tiger Prawns Fettuccine In Garlic Cream Sauce with Chervil




Baked goat cheese, 2 ways.
- Housemade marinara and basil
- Roasted garlic and goat cheese





Gua bao (Taiwanese pork belly sliders)





Black tiger prawns in garlic and white wine sauce with fettuccine





Oysters rockefeller





Tiramisu, espresso and demerera rum
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Old 05-31-2014, 01:31 AM   #118
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Thanks to Ronin for helping take a few of these shots.



Duck Confit, vacuum packed and ready to go
(by go, I mean into the freezer and gifts for very special friends).







Chicken noodle soup, finished with roasted garlic olive oil
Spent about 4 days boiling down a bunch of carcasses until the soup was super thick.





Fresh Tagliatelle




Fresh tagliatelle with ragu of ox-tail, beef back bones and lamb shoulder





Double smoked wild boar bacon





Triple egg pasta, ricotta, farm fresh egg yolks





Makes a ravioli





That looks like this





Ravioli of egg, browned butter, double smoked wild boar bacon, fried sage
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Old 05-31-2014, 09:12 AM   #119
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Look at all that duck confit! Nice!!
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Old 05-31-2014, 04:17 PM   #120
I STILL don't get it
 
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Can I be your friend?
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Old 06-02-2014, 01:50 PM   #121
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Quote:
Originally Posted by Culverin View Post
I've been trying out random stuff at T&T, H-Mart and Fujiya.
My guests seem to have an overwhelming opinion in favor for the vacuum packed noodles from Fujiya. While everybody finds it acceptable, I feel dirty serving some that isn't fresh made.
I've recently had a chance to try the ramen at Burdock (same at Harvest Union) and it's everything I was looking for. Bright yellow color, very toothsome and holds up to cooking. Had a chat with the chef and apparently they source from Toko on 7th Ave. So I ordered a case from Toko. Will update as my opinions develop.
Dang it - I've tried the same places as you with nothing I like.

Look forward to hearing about your results from toko!
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Old 06-02-2014, 08:48 PM   #122
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The only real flaw to your ramen is the noodles. Broth, meat, toppings, all good...but we need better noodles.
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Old 06-02-2014, 09:02 PM   #123
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Culverin, I need to know...is this all done in your home or are you using a restaurant's kitchen? Want to post pics of your setup regardless?
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Old 06-02-2014, 09:35 PM   #124
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It's his house. There's a stove and a fridge on one side, a sink on the other and a metal island in between.
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Old 06-05-2014, 03:06 PM   #125
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Dang it - I've tried the same places as you with nothing I like.

Look forward to hearing about your results from toko!
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The only real flaw to your ramen is the noodles. Broth, meat, toppings, all good...but we need better noodles.



Spot Prawn Ramen
Some leftovers tom yom broth from steaming mussels with coconut milk.
Add spot prawn broth I made from heads.
Blanched spot prawns.
Fried head.
Homemade menma.
Baby arugula from the garden.
Sliced radish and persian cucumbers.
Nori to finish.



This was my first test with noodles from Toko
I'm rather happy with the noodles. Enough chew and bounce.
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