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!
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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CBC On the Island - Food bank day 2007 - On the CBC #2 · Friday December 7, 2007 by colin newell
Talking food banks with Ian McFarland
A long time hero of mine, Ian McFarland, was on the radio this morning. Ian worked at CBC’s Radio Canada International in the seventies and eighties – and I was a big fan of his programs.
At 13 years of age and glued to an old tube-type shortwave set, it was a joy to bring in radio stations from around the World – but not as much fun as hearing the voice of Canada coming in over the crackling airwaves.
Enough about me.
Ian and his wife Mary retired to Duncan around ten years ago and that is where we connected – and we have been friends ever since.
Ian’s work with the Duncan food bank has been an inspiration to me. Although retired, Ian works tirelessly to help those who need it the most – at the Duncan food bank; coordinating activities, shopping for groceries, cooking, and stocking the shelves.
Let’s let Ian tell his story to Gregor Craigie of CBC On The Island.Talking food banks with Ian McFarland
We remember James Barber · Tuesday December 4, 2007 by colin newell
Simple, Easy, Satisfying. These are some of the words you can use to describe the cooking styles of James Barber. As I just finished cooking my Sunday dinner, I read on CBC that James Barber, the host of CBC’s The Urban Peasant cooking show passed away at 84. As I read some of the thoughts passed on by fellow readers, I see how many of us James touched during the
years of The Urban Peasant airing on CBC.
For anyone who watched James, his style was that of breaking down the barriers that many of us see in proper cooking. He was able to show that cooking can be fun; using simple ingredients and simple methods do in fact work in the kitchen! His goal was to create everyday food that was delicious. And for anyone that watched his show knew of the good stories that he could pass along while cooking. A great quote that really does sum up his styles: “it doesn’t matter, just use whatever you’ve got!”
Although the show has been off the air for years, the skills that James taught many of us will stick around. Reading through some of the comments online at CBC, it clearly shows that he taught many people about this lifelong skill of cooking. James was a great fan of shopping “the market” on Granville Island in Vancouver, a place that creates inspiration when it comes to cooking – and was a very special spot for him in the city.
James will certainly be missed around Vancouver and beyond.
Food critic, Dave Reimer lives, works and cooks in Vancouver, BC. He will be a periodic contributor to the CoffeeCrew blog until his blog is online
