A Brown Man in Vancouver

Apr 18

Two Links, One Post

Welcome back from the weekend, everyone! I got a bonus edition of Two Links, One Post for ya today, all about two places to eat in the Burbs that are worth the drive. Just in time for lunch. Enjoy.

La Charcuterie Delicatassen

Tall Paul told me about this place a few months back by asking me if I had ever heard of the “Sandwich Nazi” in Surrey. After checking this place out, I could not have come up with a more apt description. Get ready to be insulted with mild profanity, while the owner whips up your sandwich. If you choose the Salam’swich, Salam will put anything he feels like on two slice of bread for you. Oh, and its so big I guarantee you won’t be able to finish it, or even fit it in your mouth. 

Ozark’s BBQ

Located in Langley, Ozark’s offers a variety of barbeque staples such as pulled pork, beef brisket, etc. But their big draw is all you an eat ribs for $27. Seriously, all you can eat beef ribs, baby back ribs, and St. Louis ribs. ALL YOU CAN EAT, DUDE. I have nothing more to add.

(image via BF)

Mar 31

Too Green for Vancouver

You never think that you will hear Vancouverites complain about food being TOO organic, TOO local, and TOO fair-trade. In this neo-liberal westcoast surfer hippie paradise? Not a chance, right?

However, that is exactly the problem that two members of the committee to evaluate food cart license have. James Tabbert and Amy Eagan are two local foodies among the nutritionists, youth members, business members, and celebrity chefs on the committee. They have resigned, citing issues with how the panel selected new food cart licensees. 

More after the jump

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Mar 01

This Week in WTF

Sometimes, reality is stranger than fiction. 

A London ice cream parlour, Icecreamists, is releasing a new flavour. Inspired by Lady Gaga, and made with 75% human breast milk, “Baby Gaga” goes on sale Friday. The ice cream, also made with 25% regular cow milk, vanilla pods, and lemon zest, can be yours for a mere $22. Per scoop. 

The breast best part is after the jump. (click Read More)

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Nov 12

Perfection, or Merely Gluttony?

In reality, probably a slice of both.  

If you read my earlier post on Turducken (LINK), you know how I feel about delicious food being cooked in another delicious food. And I think I may have just stumbled upon the perfect complimentary Turducken dessert. 

Usually at Thanksgiving, I have a small slice of pumpkin pie, and a small slice of apple pie. Apparently, I’m not the only one, because seeing his family do just that is what inspired Charles Phoenix to create the Cherpumple. This dessert consists of a pumpkin pie baked into a spice cake, an apple pie baked into a yellow cake, and a cherry pie baked into a white cake, then all three are stacked, and frosted. 

Give us some knowledge, at 1800 calories per slice, Wall Street Journal:

Making a cherpumple properly can take three days, because each component must cool before being baked into another. The baker pries each cooked pie out of its dish and plops it into a cake pan, then smothers it in cake batter and slides it into the oven again. Mr. Phoenix suggests adding green or pink food coloring to the frosting to make it seasonal.

Pies are heavy and have little structural integrity in their mid-sections, so many cherpumples fall apart. “The physics of it provide a kind of ‘will or won’t it collapse’ situation,” says Mr. Phoenix. “But if your cherpumple does collapse, you can act like it was meant to happen and serve with spoons.” When Mr. Phoenix, an author and humorist, made a cherpumple recently in Denver, the “cake collapsed into a big mound, kind of like a volcano with three different lava flows.” He blames the altitude.

Nov 11

Conflict Kitchen is NOT a New Reality Show

Though we may be looking back this Remembrance Day, we are aware that there is no shortage of conflict today.

Conflict Kitchen makes sure you know this. Based in Pittsburgh, PA, Conflict Kitchen is a restaurant that serves the cuisine of people America is currently at war against. Currently a Iranian Restaurant that serves Persian cuisine, it will undergo a renovation in a few weeks to become an Afghani restaurant. And four months after that it will become something else. Pretty cool huh? 

The goal of Conflict Kitchen is to raise awareness, and foster a sense of understanding and community locally. It hopes to foster discussion among different groups and highlight the similarities and differences between “Us” and “Them” Pretty noble cause if you ask me 

Check out their website at Conflict Kitchen 

(Image via Food Eater)