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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 06-05-2013, 07:05 PM   #451
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Phone Windsor meats. They are the only place I know that gets good quality specialty meats and doesn't charge you your first born for it.
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Old 06-06-2013, 01:35 AM   #452
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If you can break down a chicken, you can break down a duck.
If you're talking breasts alone, a whole duck is still cheaper I think? $12-14 depending on the size of the duck.
Then you get the legs for confit and bones as well.
I get mine from Supreme Meat a distributor.
or Triple A, a neighborhood asian run grocery store.

Other asian shops will have duck too.


I would be going to T&T or Costco for lamb racks.
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Old 06-06-2013, 01:36 PM   #453
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Roasted Garlic and Chive Brown Butter Seared Scallops
Mango Salsa
Pesto Aioli

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Old 06-09-2013, 04:02 AM   #454
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Spoiler!
Quick update: Did this earlier this evening and the pork loin came out SO much more juicy and tender.

I feel like I'm a professional now.

Thanks again!
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Old 06-09-2013, 07:18 AM   #455
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from a weekend or two ago...

prime rib


yorksire pudding


roasted garlic for mashed potatoes


roasted garlic mashed


pan roasted carrots


prime rib sliced
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Old 06-09-2013, 10:48 PM   #456
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posted dinner in the smoking thread, but thought dessert would be better in this thread

made a dulche de leche cheesecake topped with a dulche de leche mousse

filling poured over the crust


out of the oven after 45 mins


ring removed after the mousse set for 8 hours, and drizzled with more dulche de leche


yum!
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Old 06-10-2013, 03:58 PM   #457
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First time making pho!! I have to say, I was quite impressed with myself considering I've never done this nor am I Vietnamese. Broth took me 2 days to make but in the end..turned out a bit fattier than expected (used oxtail).

My only beef (haha!) was that I used the thicker rice noodles and it soaked up the soup base WAY too fast. I should have ran cold water over it right after to stop it from cooking any longer but forgot this step
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Old 06-10-2013, 04:52 PM   #458
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Quick update: Did this earlier this evening and the pork loin came out SO much more juicy and tender.

I feel like I'm a professional now.

Thanks again!
I have cooked with people that have 10+ years experience and still cant properly cook a piece of pork! You are practically already professional.
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Westopher is correct.
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Old 06-10-2013, 04:55 PM   #459
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Time to start my own cooking YouTube channel.
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Old 06-11-2013, 07:48 AM   #460
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had family over on the weekend



8 hours later. Basted with a home made guiness and chipotle bbq sauce. Beer in the water tray. Smoked with Hickory chips


Paired with home made grainy mustard potato salad, smoked bacon mac and cheese topped with Roaring 40's blue cheese and crispy onions


The cheese... this is a $100 wheel

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Old 06-11-2013, 01:50 PM   #461
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Dipped them in boiled water for a few minutes and ate as is. No end product photo but you can kind of guess :P

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Old 06-11-2013, 02:09 PM   #462
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Is that OPI nail polish?
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Old 06-11-2013, 03:41 PM   #463
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Is that OPI nail polish?
LOL close...close...deborah lippman
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Old 06-13-2013, 01:23 PM   #464
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Steak and scallops with a merlot sauce.

I know the steak looks burnt but it was just the exterior. Inside was the perfect medium rare!
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Old 06-18-2013, 12:07 AM   #465
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Giant Pot of Coq au Vin for lunch.



Pork Belly stuffed with manchego cheese, and quiche jelly



"8 treasure duck"



lobster in "lai yau"
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Old 06-18-2013, 12:59 PM   #466
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Dipped them in boiled water for a few minutes and ate as is. No end product photo but you can kind of guess :P

What kind of crab is that?
Did you make a dipping sauce for the crab?


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"8 treasure duck"



lobster in "lai yau"
I would wife whoever made those in a heart beat.
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Old 06-18-2013, 02:05 PM   #467
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westopher: where in Edmonton can this donair be found? Will be there sometime this year. Any other places you suggest for eating? I usually try to hit up Corso32 when I'm there.

I also picked up this book recently as well. Goes really into detail the science behind good cooking techniques. If you ever asked yourself why this works when you're cooking this explains it.
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Old 06-18-2013, 02:45 PM   #468
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High voltage is the best donair in the city. If Taso (the old greek guy with grey hair) is working, and you say you heard from someone in vancouver that always came there he will actually know it was me haha. I used to go twice a week. Culina, three boars and corso 32 are the best places there I've heard, but I've never been to any of them. The Greenhouse is the restaurant I'm a founding partner of if you are in the mood for a quick salad or wrap for a healthy lunch. I also really like the atmosphere and beer selection of sugarbowl and they have pretty good food. In all honesty though, edmonton is literally a decade behind vancouver in terms of creativity and quality of food. The only must is High voltage, anything else there is the same thing here, but likely done better.
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Old 06-18-2013, 11:53 PM   #469
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What kind of crab is that?
Did you make a dipping sauce for the crab?




I would wife whoever made those in a heart beat.

WHAT? i'm not good enough for you?
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Old 06-19-2013, 12:39 PM   #470
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What kind of crab is that?
Did you make a dipping sauce for the crab?
It's snow crab. This was actually my first year seeing it live in Vancouver...that or I haven't been exposed to enough fish markets here.
I had some garlic dill butter made but I preferred its natural flavors
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Old 07-02-2013, 12:12 AM   #471
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rice noodle with stewed beef



Crab in cream sauce



Slow roasted chicken with crispy skin



Tamago roll with wilted kale



Braised lamb chops on rice
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Old 07-04-2013, 11:39 AM   #472
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seared and starting the braising. Used both red and white wine


final product over sauted veges and garlic mash


my epic ceasers... i forgot to chirzo when taking the picture, pickles, olives, home made pickled jalapano, spicey beans, bacon strips and jumbo prawn
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Old 07-11-2013, 11:24 PM   #473
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Made macarons for the first time
Seiving almonds meal took forever
At least the shells turned out okay weepee
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Old 07-11-2013, 11:28 PM   #474
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Dat 24k gold rimmed plate.
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Old 07-15-2013, 07:54 PM   #475
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Halibut with lemon butter, butter sake clams, and pan seared scallops. With a side of french onion soup.


Failed attempt at making soufflé




Slow roast beef with tomato soup.



Avocado baked egg with bacon
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