No thoughts...they are damn good when lightly cooked and eaten shortly after you take them home.

The last couple of years TnT Supermarket has had live spot prawns during the same time as the spot prawn festival in Vancouver. The festival is on this week on the coast and there is no signs of the prawns here in Edmonton. Anybody have any idea of other places that have the live spot prawns?

Thanks!

Still Coke here in Edmonton.

We hated roasted brocolli as well, until we tried a recipe from Cooking light. You toss the green stuff with sesame oil and chili garlic sauce, roast for 5 minutes, add chopped garlic and roast another 5. Delish! OK, i guess it is another "my recipe is different" approach...but really it is!

For me it is crunchy peanut butter and strawberry jam. In a pinch, creamy peanut butter, but only strawberry jam will do.

Anyone know why the difference in the two countries. When i have had them in the US, most times it is with Jam, not Jelly, but they call it Jelly.

Sounds great! Isn't most bread "wheat" bread. Does wheat bread mean whole wheat, or brown bread or?

Pan sauces and scalloped potatoes. I make a great poultry gravy, but beef, lamb pork etc never have the depth of flavour that i am looking for.

The scalloped potatoes...always come out raw...follow recipes and time, and they always come out too firm.

coffee is very important in a diner. It must been hot, fresh and full bodied. IMHO

Just recently in States, and the two places we were for Breakfast (Carrows and an independant place) both said they did not have peanut butter. Hotels tend to have it, but others don't seem to.

How come there are few restaurants in the US that have peanut butter available for breakfast? Many, if not all, in Canada will have it on the table along with Jams and honey, but it is rare in the US. Is peanut butter just for lunch?

Milk...cold milk

Demi Glaze. Yes it is available by mail order etc...but would be nice if it was available in grocery stores...along with quality stocks.

We were there for lunch in September, and asked about the empty tables, and was told it was because of the new menu, and the tighter time restrictions at lunch from the customers.

Chef Fung has quite a reputation, and has won a few awards, and the food at Blackhawk was great, so I'm sure he will do well. There is quite a bit of money in the SW as well, not just in Windemere, and outside of the chains, not much of a dining selection. I wish him well.

I didn't notice if there were or not, but the place is not too large, and the chef is top notch, so I am sure (i hope) that they can accomodate you.

On my to do list.

Sounds interesting. More BBQ!

Nineteen opened last week just off of the Henday and Rabbit Hill Road. I stopped in last Thursday for a Peek and a bite. Nice space, very comfortable and upscale. I sat at the bar and enjoyed a couple of items off of the bar menu, the blue cheese mussels with frites and the tuna twists. The owner/chef brought the tuna dish from BLackhawk golf course where he was the chef. It is Thai spiced noodles twisted around a fork, topped with ahi tuna and a dollop of wasabi. Very nice. The mussels were a generous serving of very plump mussels in a creamy blue cheese sauce. Not too blue cheesy, but just the right amount to contrast with the sweet seafood. The fries were great as well. I look forward to coming back for a full dinner.

Yup.

We had lunch at EMP 4 weeks ago, and was very surprised at the "casual" dress of the others. There were guys in shorts and t's, torn jeans, sloppy dress etc. There was of course suits and sports jackets, skirts and dresses as well, but at least half of the clientele were underdressed IMHO.

Lamb Chops, Almonds, Old Chedder and extra Old Balderson's cheddar, Chicken, Steak, Bread, Back Ribs, and others.

It was on a stand at the front desk...not too discreet!

West coast Spot Prawns...cooked when alive...just steamed lightly and then plopped on the newspaper covered table...eaten with the hands and dipped in anything you like...butter, lemon juice, aioli, or nothing. Great.

close second, fresh tomatoes out of the garden...on their own, in a tomato and onion salad, on BLT's, tomato and cheese sandwiches, and yesterday...the best bruschetta I have every made! Thank god we had a great crop this year!

They do have copies for sale, and we had it signed by the chef and GM on THursday Sept 13.

Just to clarify, it was not replacing any of the four choices I don't think, but was replacing the third line down...(Protein heavy items). No surcharge.

It was not on the grid for lunch lately (new menu), but was offered in place of one of the 4 choices on the grid, no extra charge.

My wife and I had lunch there last week on Thursday September 13th. I read the article, and can understand Pete's points, but as a first timer to the restaurant, and this menu, I found the explanations added to, rather than detracted from the experience. The service, atmosphere, food and experience were outstanding, and far exceeds any meal the two of us have ever had. I would get tired of it if I went every month though (and broke as well), but I am sure if requested the dialogue can be cut back and the food enjoyed for itself.

Our experience was very positive...our "captain" was Natasha, she was friendly, knowledgeable, professional and flexible. We did the kitchen tour as well, and met Daniel, and several other of the chefs. The cocktail was great, as was the presentation. We could not believe how quiet the kitchen was...extremely clean and organized. Overall we loved it!

Prefer not too sweet, usually tomato based, I like a little orange juice and peel in it. Frequently add a little maple syrup, sometimes oyster, soy and hoisin. Always garlic, and some kind of acid. Prefer it on the acidic side over the sweet side. Personal and other diners preferences come into play as well as the meat...the mood...and the motivation.

When 5 guys opened up here in the Edmonton area, they had a few bottles of malt vinegar by the ketchup, but the last time I was there (yesterday) they had bottles of white vinegar. Maybe there is hope. I guess part of my feeling that the tradition is dying out is that neither my daughter or any of her friends use vinegar on fries...they are 18-20. I also concur that the fish and chip shops use the malt vinegar (British thing eh!) but most other places is white vinegar. I do sometimes get strange looks in fast food places when I ask, but they usually rummage around and find some.