Walker New York : Eats is yet another cool New York City blog about food (the RSS file is here). I wish Vancouver had more food blogs like VanEats. C'mon Vancouverites our food is just as good as New York, much cheaper and we have just as many food lovers! Start a blog today!
Don't know how to blog or how to start one? Leave a comment or call me at 604 729 7924!
DailyDiner has tons of American restaurant reviews. It has an unconventional user interface. You enter the zip code of the place you are interested in checking out and it shows you the reviews from that zip code. For San Francisco, enter 94101 and Seattle enter 98101.
Not my cup of tea because it's hard to keep up with new reviews. I would prefer a blog format and an RSS file. Your mileage may vary :-) !
My favourite German beer is any "dunkles (dark) hefe weizen" (wheat beer). Unfortunately, there's not a whole lot of dunkles available here. Yet another argument for de-regulation (it would be a great business to import German hefe weizen!).
Harvest Village (1443 West Broadway, 604 742-1668) is my in-laws current favourite non-Cantonese Chinese restaurant. The friendly and cheerful proprietors are from Beijing, the clientele is mostly Mandarin speaking and the food veers authentically from normal Cantonese restaurant fare.
As you can tell, we're big fans of pizza, especially thin crust ones. For a while now, I've read about and have been wanting to make barbequed pizza. I wouldn't dare attempt it on our old barbeque lest the pizzas end up in an inferno! Now that we have a Weber and precise temperature control and few flare ups, I thought I'd give it a shot.
Preparation was quick and overall cooking time on the grill was about 10 minutes. Quicker than our conventional oven and it kept our place cool!
Pizza dough, your favourite recipe or storebought Olive oil Tomato sauce (I use homemade sauce thickened with a bit of tomato paste) Garlic, minced Herbs (basil, oregano) Mozzarella cheese, grated Toppings (cooked chorizo, grilled veggies...)
After dough has risen until doubled in size, divide into portions about 6 oz. each. Roll each piece of dough until 1/8" thick, around 8" in diameter. Be sure to roll dough evenly so that edges are not too thick.