Victoria dining The Noodle Box Fisgard · Tuesday December 18, 2007 by colin newell
Like a scene right out of Blade Runner
Andrea and I peer over the counter as two chef’s work four shimmering woks.
“Now that is adequate heat…” I whisper to my wife, as the sounds of cooking fill the air.
4 steel woks sit on open gas jets that look like the tail end of an F-18 after-burner… without the ear splitting roar of course.
There is an almost non-stop hand conveyance of fresh vegetables, sauces, meats and seafood into the traditional Chinese cooking vessels. Every minute or so a chef pours something very liquid and decidedly fragrant into a wok and it belches fire – the chef’s head arching back as the wall of flame dissipates into the exhaust fan.
Victoria’s Noodle Box Restaurant on Fisgard is a surprising and refreshing delivery of Asian fusion; traditional Thai, Chinese and perhaps some Vietnamese elements.
In a way that is dynamic, fresh, exciting and very visual.
The Noodle Box had modest beginnings as a food kiosk on lower Fisgard, near Wharf (if memory serves me correctly). And now it has grown to 2 locations in Victoria and 1 in Vancouver.
For Andrea and I, this was visit number one of many visits to come.
I had a green Chicken curry — in a bowl (spiced hot on request) and Andrea had the Noodle Box Chili Plum with Prawns (spiced medium) – Andrea counted more than 12 prawns (and some bonus shrimp) in her bowl. If I had one beef it is that my bowl was very light on the proteins – there was probably 5 or 6 bite sized pieces of chicken – yea, a small complaint.
Overall, I freely give the Noodle Box a top rating and I would go back in a heartbeat. Who knows, maybe tomorrow!
B.C. Ferries rant number 3 · Friday December 14, 2007 by colin newell
The newest member of B.C.‘s ferry fleet arrived Thursday and the people who didn’t get to build them have a kink or two in their bulkheads.
And so do I.
They’re now urging Ottawa to use the $82 million in import duties to support the province’s shipbuilding industry.
The Coastal Renaissance is the first of three ships to be built in Germany by the Flensburger Shipyard, for a paltry $524 million.
Peter Julian, the NDP-MP for Burnaby-New Westminster, said “about 5,000 direct and indirect local jobs were lost by the short-sighted provincial government investment in the German shipbuilding industry, rather than supporting B.C. jobs.”
At a ceremony for the ship’s arrival, B.C. Ferries president David Hahn said “I am more concerned about lowering ferry fares for British Columbians than subsidizing the shipbuilding industry.”
Say what?
The Flensburger yard was a bankrupt shipyard and the reason it’s able to compete in the manner it does today is simply because the government invested in it. Sound familiar?
Yes, the shipyards of British Columbia are very busy, thank you very much. It is just that the optics of this situation do not bear up under closer scrutiny. For instance, B.C. shipyards were shut out of the bidding process – and that includes the Washington Marine group – current owners of the former Fast-Cat Ferries
So Ottawa. Give us the import duties back… and maybe the Gordon Campbell Liberals can restore the funding to the Women’s Centers in the Province that have faced budget cutbacks this year.
Take a Safe Boating Course and get your Boat License in BC from Boater Exam.
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On the CBC tomorrow · Friday December 14, 2007 by colin newell
Listen for us on CBC’s North by Northwest Saturday morning December 15, 2007 just after the 7:00AM (PST) News.
Head over to cbc.ca
and pick your Radio One audio stream – lower right column on the cbc.ca website or…
For the radio-one stream click here
Lisa's Biscotti · Wednesday December 12, 2007 by colin newell
Interestingly, I get e-mail.
Lately more from my blog… which surprises me. Anyway – I recently got a request for more Biscotti recipes. Not sure why, but here is my favorite. From Lisa. My younger sister.
3/4 Cup Whole Almonds
1/2 Cup Almond Paste
3 Eggs
3/4 Cup Sugar
2 Teaspoons Grated Lemon Zest
1/2 Teaspoon Almond Extract
1 2/3 Cup Flour
1/3 Cup Corn Starch
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
Place nuts in a shallow pan and bake in a pre-heated 350 (F) oven for 8 to 10 minutes – or until golden brown. Let cool.
In a mixing bowl beat almond paste with a wire whisk until creamy.
Beat in eggs. Gradually add sugar and beat until light and fluffy.
Add lemon zest and almond extract.
In a bowl combine the flour, corn starch, baking powder and salt.
Add to the egg mixture, mixing until blended.
Cut nuts into halves or thirds and fold in. With a spatula spread the soft dough on a greased and floured baking sheet, forming 2 strips about 14 inches long and 2 1/2 inches wide, spacing them at least 2 inches apart.
Bake in the middle of a preheated 350 (F) Oven for 18 to 20 minutes. Transfer to a drying rack. Let cool 5 minutes.
Place on a cutting board. With a sharp serrated knife slice diagonally at 45 degrees – about 1/2 inch thick. Lay the slices on a baking sheet and return to a 325 (F) oven for about 10 minutes, turning them once to dry slightly.
Makes about 4 dozen mandible stressing biscotti
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