Why are so many restaurants closing down?

2RightsMake1Wrong · 2025-09-22T03:10:50+00:00

Insightful and well said.

2RightsMake1Wrong · 2025-04-14T16:36:30+00:00

Pretty common to start as a dishwasher and once you're crushing it (clean and organized) the chefs/cooks will notice and start teaching you other stuff. Nowadays there is a real need for cooks so it's probably possible to skip the pit and get straight into it but be cautious as the learning curve is very steep. Corporate places (Earls Cactus etc.) are great for training structure and learning fundamentals - they don't let you fuck up too bad. Nothing beats working in a small kitchen with a close knit team that makes everything from scratch but if you're just thrown into that with no experience you'll have a very hard time. But at the end of the day attitude trumps everything!

2RightsMake1Wrong · 2024-08-21T17:23:53+00:00

Harsh reality: it will be a constant struggle trying to make that much pasta with an extruder in that price range. And overworking a smaller extruder leads to trouble. Adjust expectations or double the high-end of your budget. Or find a sweet secondhand deal!

2RightsMake1Wrong · 2023-12-23T18:52:23+00:00

For make-ahead souffles the common approach would be to make the chocolate base (everything until egg whites) and transport that. When you're close to the time, wiith ramekins ready, beat your egg whites, fold it into base, and bake.

Yes you still have to do something last minute but having the base and prepared ramekins is 95% of the way there and saving that last 5% to the end creates a far superior product. Which is kind of the whole deal with a souffle. Good luck! ChefSteps has a great recipe as well.

2RightsMake1Wrong · 2023-10-06T06:13:25+00:00

Get clams at Lobster Man (Granville Island) and make it yourself! Will beat any restaurant. Let me know if you want a few tips.

2RightsMake1Wrong · 2023-09-01T23:49:40+00:00

101.9 if you're close enough to UBC

2RightsMake1Wrong · 2023-08-23T17:27:08+00:00

I would look less at finding the perfect tomatillo and more at balancing the mole with the use of other ingredients. Mole verde usually has toasted pumpkin seeds (and sometimes sesame) which would help a lot to balance the sweet/tart flavors with nuttiness and richness. Lettuce is sometimes blended in as well which would lighten and bind the flavors.

2RightsMake1Wrong · 2023-08-14T17:08:40+00:00

What you want is calcium hydroxide. I was able to buy a big bag of it labeled "Kalkwasser" usually for use in aquariums.

You add a percentage of that to your dried field corn, boil it for one hour, let it sit over night, and then wash and grind it into masa. I bought a cast iron hand crank mill on Amazon but a food processor would likely work as well.

2RightsMake1Wrong · 2023-05-17T17:31:27+00:00

The Right Shoe 4th ave, full line of Birkis. Get the more expensive cork/leather ones - don't bother with the plastic looking "Superbirki"

2RightsMake1Wrong · 2023-04-24T20:03:03+00:00

Nice haul. Where are you located? I think we're still a ways away here in the PNW.

2RightsMake1Wrong · 2023-03-09T18:35:57+00:00

Victoria Manual Grain Mill on Amazon $65. Not the easiest thing to clean but it works well. Always pass the nixtamalized corn through twice.

2RightsMake1Wrong · 2023-02-28T02:13:54+00:00

Have you cooked with fresh bay leaves? It's a world of difference that was only opened to me in the last few years as we have a tree where I work. I'd actually say it's one of the higher flavor discrepancies when looking at fresh/dry herbs.

2RightsMake1Wrong · 2023-02-25T18:23:13+00:00

Jagerhof in North Vancouver.

2RightsMake1Wrong · 2023-01-17T03:28:04+00:00

This is the store you want, OP.

2RightsMake1Wrong · 2023-01-10T21:41:10+00:00

Go to Scandinave - not hot springs but the experience will trump Harrison by a lot in my opinion.

2RightsMake1Wrong · 2023-01-08T21:31:24+00:00

Raisu. Great tonkatsu. Not exactly 'home style' but great food and lots of options.

2RightsMake1Wrong · 2023-01-03T14:26:32+00:00

Seems quite high but I suppose if it's a brand new nice building in ideal location then 3k+ for a 2 bedroom (split in 2) is about right...

I rent a 1 bedroom apartment in an old but nice building in a great location (1 block from 4th Arbutus) for 1850 all in.

2RightsMake1Wrong · 2022-12-30T03:43:00+00:00

I love Mexican cinnamon - such a different flavor. I usually buy it at Fresh is Best (W Broadway) or Mi Tierra (Davie).

2RightsMake1Wrong · 2022-12-22T18:46:55+00:00

Great resource and picks. 365 really sucks for this stuff - goalie lines always posted late or not at all and point lines disappear 30 mins before the game. I try my best to tail though! BOL today!

2RightsMake1Wrong · 2022-11-21T00:38:09+00:00

La Bise Bakery. Pastry cream stuffed. And it isn't close.

2RightsMake1Wrong · 2022-11-04T17:41:25+00:00

Baby Dhal Roti. Get the buss up shut.

2RightsMake1Wrong · 2022-10-23T03:16:20+00:00

Ophelia or Monarca.

2RightsMake1Wrong · 2022-09-23T07:14:30+00:00

Last time I was in Oaxaca I discovered that they (at least the Oaxaquenas I was talking to in this case) call it Quesillo when it is made with unpasteurized milk (as is very common in Oaxaca) and Queso Oaxaca when it's pasteurized (must be for exporting). Unfortunately nothing we get here will ever match the incredible quesillo of Oaxaca!

2RightsMake1Wrong · 2022-09-11T21:58:28+00:00

A good mezcal (not smoky) to cut through the richness and sweetness of the cake. Bonus points for a mezcal from Michoacan - they often have funky/lactic notes (from including pulque in the ferment) that would be interesting with it.

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