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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02-01-2016, 05:43 AM
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#1 | | My bookmarks are Reddit and REVscene, in that order
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| Dine-In Vancouver 2016 (Sarlo's)
Last edited by Culverin; 02-01-2016 at 06:54 AM.
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02-01-2016, 05:53 AM
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#2 | | My bookmarks are Reddit and REVscene, in that order
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| Stage 3: Vegetables, for your health  Caesar Salad
Topped with crumbled bacon, shaved parm and garlic croutons
Dressing:
-- Raw garlic
-- Roasted garlic
-- Roasted garlic olive oil
-- Bacon fat 
-- Anchoives
-- Dijon
-- Parmigiano Reggiano
-- Pepper
-- Worcestershire | |
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02-01-2016, 05:55 AM
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#3 | | My bookmarks are Reddit and REVscene, in that order
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Last edited by Culverin; 02-01-2016 at 06:07 AM.
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| | | This post thanked by: | +Kardboard+, 604STIG, axxess, cho, EndLeSS8, m3thods, mikemhg, mindcruising, murd0c, red_2, roastpuff, skiiipi, waddy41 | |
02-01-2016, 06:11 AM
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#4 | | My bookmarks are Reddit and REVscene, in that order
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| Stage 5: Dessert (aka Do you actually still have room?)
Browned butter chocolate chip ice cream sandwiches
And that concludes Dine-In Vancouver 2016
Did you guys find value in your Dine-Out meals?
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| | | This post thanked by: | +Kardboard+, 604STIG, akira112, axxess, cho, EndLeSS8, Inaii, lilaznviper, m3thods, mikemhg, murd0c, punkwax, radioman, red_2, roastpuff, tiger_handheld | |
02-01-2016, 06:17 AM
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#5 | | MiX iT Up!
Join Date: May 2006 Location: vancouver
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how do i become your friend? .....err.... i meant how do i sign up? or maybe both?
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Make the effort and take the risk..
"Do what you feel in your heart to be right- for you'll be criticized anyway. You'll be damned if you do, and damned if you don't." - Eleanor Roosevelt | |
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02-01-2016, 08:28 AM
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#6 | | In RS I Trust
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My god that looks fantastic.... and I would shell out $80 for that in a heart beat.
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02-01-2016, 08:39 AM
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#7 | | RS controls my life!
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are u kidding me!?
wow.
looks amazing I would gladly pay $80
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02-01-2016, 09:13 AM
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#8 | | HELP ME PLS!!!
Join Date: Jan 2005 Location: Vancouver
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May I be invited? I'd break my diet for this meal.
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02-01-2016, 09:56 AM
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#9 | | My homepage has been set to RS
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Looks amazing! How much lead-up prep time do you need for something like this?
I think you need bigger plates for the main course  | |
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02-01-2016, 10:03 AM
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#10 |
Join Date: Apr 2006 Location: Burnaby
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Hey Ron,
Can we be friends?
I'll even help eat and cook.
__________________ Quote:
Originally Posted by jasonturbo  Too bad it isn't about flipping cars to lose money, I'm really good at that. | Quote:
Originally Posted by SkunkWorks This wouldn't happen if you didn't drive a peasant car like an Audi... | Quote:
[14-05, 14:59] FastAnna You tiny bra wearing, gigantic son of a bitch
[15-05, 10:35] FastAnna Yeah I was dreaming of those big titties in that tiny bra
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Originally Posted by westopher I'd probably blow someone for that 911 | | |
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02-01-2016, 10:11 AM
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#11 | | I subscribe to Revscene
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I'm an expert at eating food. Can I be your friend?
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02-01-2016, 10:11 AM
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#12 | | ...in the world.
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LOL I remember when people thought $80 was too much for this meal...
Consider that dine out is $20-40 and you get maybe...20% of what we ate. At least 48oz of prime rib to go too.
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02-01-2016, 10:27 AM
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#13 | | ...in the world.
Join Date: Oct 2001 Location: Richmond
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And that prime rib was one of the most tender pieces of meat I've ever had. I was cutting it with a butter knife. Quote:
Originally Posted by Liquid_o2 I think you need bigger plates for the main course | Fool! No plate can hold prime rib of this magnitude!
For real though I've been telling Sarlo he needs to buy better looking dinnerware.
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02-01-2016, 10:52 AM
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#14 | | sneaky beaky like
Join Date: Apr 2008 Location: vancouver
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looking for a chef de partie? 
__________________ '19 honda civic fk8
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02-01-2016, 12:00 PM
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#15 | | Even when im right, revscene.net is still right!
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Wow this food looks amazing, this would be great for a get together with friends, do you do any private bookings?
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02-02-2016, 12:01 PM
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#16 | | Say NO to blade grinders!
Join Date: Apr 2001 Location: Vancouver
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Looks great! Was wondering what happened. You seemed to go MIA both on RS and IG.
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02-02-2016, 12:13 PM
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#17 | | I subscribe to Revscene
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Holy fuk! 
Curious how was the prime ribbed cooked?
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02-02-2016, 08:05 PM
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#18 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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| Quote:
Originally Posted by Expresso Looks great! Was wondering what happened. You seemed to go MIA both on RS and IG. | I had an HDD crash, lost a bunch of photos and person files and got really discouraged from posting for a while.
I'll be back on insta pretty soon I think.
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02-02-2016, 08:07 PM
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#19 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
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| Quote:
Originally Posted by akira112 Holy fuk!
Curious how was the prime ribbed cooked? | Prime rib was slathered in a crust marinade.
Salt, pepper, butter, garlic powder, onion powder, fresh rosemary, fresh thyme and some deep fried shallots. All blizted together into a paste.
And yeah, I know I need better plates and lighting for photos.
I need lots of stuff still. hahaha
Last edited by Culverin; 02-02-2016 at 08:20 PM.
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02-02-2016, 08:15 PM
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#20 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Failed 1,625 Times in 307 Posts
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Thank you guys for all your kind comments.
It's nice being able to spoil my friends once in a while.
and really, it's Ronin that makes my food look good.
As for people wanting in,
I'm still sorta scratching my head on how to approach this legally,
Not in it to make a boatload of $$$, I just want to protect myself from liabilities (safety concerns, people getting sick, lawsuit or somebody getting burned by the deepfryer).
I did my first private booking with an RS member over the holidays.
It went well I think (don't know his username, but maybe he'll chime in).
Unlike other underground restaurants, my meals aren't fancy, romantic or nicely plated.
It's just not my style currently.
I'm leaning towards something more akin to a cooking space/school.
Where people "come spend an evening and cook with me together".
I'd do the shopping and do the heavy lifting and guide us through it together.
I'll put some thought into how to approach it.
Maybe you guys have suggestions?
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02-02-2016, 08:24 PM
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#21 | | My homepage has been set to RS
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Man...I would love to dine at your place
*drools*
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02-03-2016, 11:04 AM
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#22 | | I subscribe to Revscene
Join Date: Feb 2002 Location: V6A-Ctown
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| Quote:
Originally Posted by Culverin Prime rib was slathered in a crust marinade.
Salt, pepper, butter, garlic powder, onion powder, fresh rosemary, fresh thyme and some deep fried shallots. All blizted together into a paste.
And yeah, I know I need better plates and lighting for photos.
I need lots of stuff still. hahaha | Low and slow sub 200 degrees in an oven?
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02-03-2016, 01:47 PM
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#23 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Failed 1,625 Times in 307 Posts
| Quote:
Originally Posted by cho looking for a chef de partie? | hahaha, dude, I'm just an amateur playing pretend.
Shouldn't I be your prep cook? Quote:
Originally Posted by akira112 Low and slow sub 200 degrees in an oven? | I think I floated around 225, directly on a half-size sheet pan.
Was a bit concerned about the bottom heat, but it seems to have turned out ok.
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02-04-2016, 08:35 AM
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#24 | | I HERP TO YOU DERP
Join Date: Oct 2004 Location: 604
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Originally Posted by Culverin Thank you guys for all your kind comments.
It's nice being able to spoil my friends once in a while.
and really, it's Ronin that makes my food look good.
As for people wanting in,
I'm still sorta scratching my head on how to approach this legally,
Not in it to make a boatload of $$$, I just want to protect myself from liabilities (safety concerns, people getting sick, lawsuit or somebody getting burned by the deepfryer).
I did my first private booking with an RS member over the holidays.
It went well I think (don't know his username, but maybe he'll chime in).
Unlike other underground restaurants, my meals aren't fancy, romantic or nicely plated.
It's just not my style currently.
I'm leaning towards something more akin to a cooking space/school.
Where people "come spend an evening and cook with me together".
I'd do the shopping and do the heavy lifting and guide us through it together.
I'll put some thought into how to approach it.
Maybe you guys have suggestions? | Hey Sarlo,
That was me 
My friends and I thoroughly enjoyed the experience; learning new things and being able to have a good chat and food is definitely a worthy experience. I definitely prefer this type of experience than the typical ones. Definitely recommended for any of you guys who like to cook or learn.
Highlight of the night was definitely my wife getting super pissed drunk LOL  | |
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02-04-2016, 08:55 AM
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#25 | | Say NO to blade grinders!
Join Date: Apr 2001 Location: Vancouver
Posts: 8,083
Thanked 1,256 Times in 580 Posts
Failed 67 Times in 49 Posts
| Quote:
Originally Posted by Ronin And that prime rib was one of the most tender pieces of meat I've ever had. I was cutting it with a butter knife.
. | Better than the dry aged one you guys had awhile ago?! Quote:
Originally Posted by Culverin I think I floated around 225, directly on a half-size sheet pan.
Was a bit concerned about the bottom heat, but it seems to have turned out ok. | Do you go by a general rule in terms of how long per lb?
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