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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 12-05-2010, 07:29 PM   #26
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Old 12-06-2010, 10:47 AM   #27
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I have to say prime rib. There are a million good/easy recipes online, all it takes is patience and everyone loves it!
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Old 12-06-2010, 12:25 PM   #28
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I got my duck at one of the Granville Island butchers.
Fresh?
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Old 12-06-2010, 03:18 PM   #29
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last time i went looking for duck at the granville island market, all i found was the duck confit at oyama
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Old 12-06-2010, 03:30 PM   #30
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-chinese herbal soups
-Portuguese chicken on rice
-mapo tofu
-home made buffalo wings
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Old 12-09-2010, 03:54 PM   #31
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mash de potatoes
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Old 12-09-2010, 04:15 PM   #32
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Old 12-09-2010, 06:36 PM   #33
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JK, my friend made that
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Old 12-09-2010, 06:38 PM   #34
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JK, my friend made that
That looks exactly like Cactus Club calimari from the dish, ramikens, and the lime placement LOL. But nonetheless, looks very tasty !

Edit: Which Cactus Club was this photo taken at? lol
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Old 12-09-2010, 08:21 PM   #35
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you guys with those potato soup recipes care to share?
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Old 12-09-2010, 11:24 PM   #36
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That looks exactly like Cactus Club calimari from the dish, ramikens, and the lime placement LOL. But nonetheless, looks very tasty !

Edit: Which Cactus Club was this photo taken at? lol
Lmao. His friend probably works at Cactus.
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Old 12-09-2010, 11:59 PM   #37
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You can get precut packaged ones from Tenderland on Granville Island. If that's your definition of fresh.. vs say chicken or beef cuts.

Tenderland is the only place I know that also sells Bresse Blue

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Fresh?
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Old 12-10-2010, 05:35 PM   #38
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you guys with those potato soup recipes care to share?
i used alton browns recipe

http://www.foodnetwork.com/recipes/a...ipe/index.html

finish with a little creme fraiche
his timings are a little long tho. leeks wont take 25m to get tender. just keep checking it
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Old 12-10-2010, 05:47 PM   #39
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you guys with those potato soup recipes care to share?
Par boil potatoes in chicken/veg broth. You want them tender and just falling apart, not overboiled. Also, save some of that stock.

In a pan, fry bacon. Add onion, garlic. Fry until soft. Add potatoes. Do not drain bacon fat. That right there is flavour country. Add leftover stock that you saved, white wine, and fresh stock to top up.

In a separate pan you will make a rue. Half butter, half flour by weight. Melt butter in pan, add flour and stir until combined. You will want a light golden brown. Keep on stirring and use a spatula and a non stick pan. De glaze with white wine. Add to soup, simmer, enjoy.
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Old 12-11-2010, 10:58 AM   #40
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potato soup needs a roux?
i guess that soup isnt blended?
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Old 12-11-2010, 12:14 PM   #41
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potato soup needs a roux?
i guess that soup isnt blended?
I like potato chunks in mine to go with the bacon.
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Old 12-11-2010, 04:35 PM   #42
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nice thanks guy, gonna make this during the christmas break, colder outside the better it probably tastes :P
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Old 12-11-2010, 05:16 PM   #43
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I do mine a little differently, I get 1-2 slices of thicker cut bacon and cut them into a small dice. Then I do some practice on my knife skills - small-medium dice half an onion, 1 large carrot, and a few stalks of celery. Take some yukon gold potatoes, I usually use 4-5 large ones, peel them, cut them into reasonable sized sections, simply to speed up the cooking process, I usually cut them into chunks around 1/2" - 3/4" cubed. By this time you are definitely tired of cutting but it's all good, it's go time. Take a medium pot, chuck your bacon in, crisp it up nice and crispy. Once it's done, remove the bacon, LEAVE THE FAT! Dump in your onions, celery, carrots and seasoning and soften them but dont brown anything, once they are nice and soft, in goes the potato and enough chicken or veg stock to cover everything. Bring it to a boil, then lower the temp and simmer until the potato is cooked through. Puree the whole thing, I use an immersion blender, reheat it, then serve, using your crispy little bacon bits and some finely chopped chives as garnish. Mmmmm, want some more now haha.
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Old 12-11-2010, 05:22 PM   #44
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That looks exactly like Cactus Club calimari from the dish, ramikens, and the lime placement LOL. But nonetheless, looks very tasty !

Edit: Which Cactus Club was this photo taken at? lol
works at the downtown one haha it looks soooo gooood fawk
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Old 12-11-2010, 06:07 PM   #45
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Par boil potatoes in chicken/veg broth. You want them tender and just falling apart, not overboiled. Also, save some of that stock.

In a pan, fry bacon. Add onion, garlic. Fry until soft. Add potatoes. Do not drain bacon fat. That right there is flavour country. Add leftover stock that you saved, white wine, and fresh stock to top up.

In a separate pan you will make a rue. Half butter, half flour by weight. Melt butter in pan, add flour and stir until combined. You will want a light golden brown. Keep on stirring and use a spatula and a non stick pan. De glaze with white wine. Add to soup, simmer, enjoy.
i would make the roux with the bacon/onion/garlic, melt the roux with stock, add potatoes in the very end add cream if wanted
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Old 12-11-2010, 09:05 PM   #46
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i would make the roux with the bacon/onion/garlic, melt the roux with stock, add potatoes in the very end add cream if wanted
That sounds really really good.
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Old 12-13-2010, 12:03 AM   #47
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That sounds really really good.
haha thx, you could even add chicken, add more cream, make/buy some pastry and turn it into chicken pot pies
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Old 12-13-2010, 03:24 AM   #48
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i would make the roux with the bacon/onion/garlic, melt the roux with stock, add potatoes in the very end add cream if wanted
don't all soup go like that

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wanna marry me too cuz i can make it too (im dude just so u know)
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Old 12-13-2010, 11:34 AM   #49
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instant noodles with beef balls + slices + egg LOL
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Old 12-14-2010, 12:18 AM   #50
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don't all soup go like that


wanna marry me too cuz i can make it too (im dude just so u know)
basically the base of all cream soups
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