Dale's One of a Grind Bistro · Tuesday December 5, 2006 by colin newell
Dale and family run a one of a kind bistro – cafe on Oak Bay Avenue.
One of a Grind is one of a kind.
In over 20 years of cruising cafes and bistros from Coast to Coast in this great country, I have seen it all and tasted it all.
Photo left – Former owner of One of a Grind Bistro, Dale Manason… from 4 years ago when he still owned O.O.A.G. Bistro – new owners now.
It takes a special something to create the down-home comfort of the One of a Grind. Dale and daughter (and son too I think…) put in regular shifts here Monday through Saturday on Oak Bay avenue just South of Richmond Avenue… technically still in Victoria proper.
The transition to Oak Bay takes place at, get this, the corner of Oak Bay Avenue and Foul Bay road.
Foul Bay road… now there is another storey.
Ok, once again, I digress.
Dale Manason and Co. run the One of a Grind Bistro with a basic and fresh is good approach. And it works.
Everything they serve is made pretty much the moment you ask for it. And that is good where I am coming from.
My memories flip back to another era. An era where places like Ian’s Diner (Richmond and Fort) served up greasy burgers and muddy-thick coffee. Ah.
Dale and Co. at One of a Grind Bistro go retro with the coffee prep. He uses an old-style Gaggia Lever espresso machine – and in my opinion, with the right beans, this method is one of the best.
Anyway. Head on down to One of a Grind. And tell ‘em Colin sent you.
Foot note: Dale sold the One of a Grind Bistro about 4 years ago. It is in new hands and I have not been by in a long time. Perhaps a look is in order.
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Toast for the discerning palate... · Sunday November 5, 2006 by colin newell
It`s true: Society has conditioned us to replace our toasters once a year.
Well, I say no to cheap toasters.
I mean, do the economics: If every Canadian toast-eater replaces a 49$ toaster (for their family of 4) every year (the average length of time a 49$ toaster lives) – that adds up to the GNP of most 3rd World countries.
Now, wouldn’t you rather send that money to the local food bank or the Red Cross? I know I would.
For that reason, I had no trouble paying slightly more than 49$ for my Viking Professional Toaster.
For me, it is not about the prestige or bling factor of a shiny real toaster. I mean, I could have paid 500$ for a hand-made Dualit.
Yes. It is hand-made. How do I know? I have looked at quite a few of them and judging by the build-quality, I can only assume they are assembled under the most stringent English standards.
Anyho. The Viking Professional toaster (at a couple of pennies over 300$ Canadian) looks like it will last between 10 and 20 years.
Do the math readers. This purchase makes economic sense. Big time.
And how is the toast?
The toast is wonderful! The finished product (the toast readers, the toast!) is evenly browned and not dried out. The Viking Pro appears to be double insulated (and at 1000 watts of power) can be handled at any time during the toast cycle. Short of sticking your fingers into the toasting chambers, it is impossible for you to burn yourself.
So. Stop wasting money. Get a better toaster. You will be glad you did!
The visual irony... · Wednesday August 23, 2006 by colin newell
Took Andrea out to an Italian restaurant for dinner after one
of her 10 hour days… which are rare.
Went to Danieli’s in Oak Bay border neighborhood.
The Waitress was an Aussie-Kiwi hybrid…
(who could not pronounce Agnoloti!) [I am not sure I can actually spell it right — but I can pronounce it!]
...and I had my ATOMIC Tee Shirt on…
So – at the end of the meal, I said:
“Do you see the irony here: You are an
Aussie gal working in an Italian restaurant
and I am a Canadian wearing an Aussie T-shirt
advertising an Italian coffee maker!”
My dairy-free waffle or pancake recipe · Sunday July 9, 2006 by colin newell
Perhaps more than life itself, I love breakfast. If I fail to start my day with lots of carbs and a bit of protein, I might as well stay in bed.
A typical morning for me includes granola, fruit, yoghurt, multi-grain toast and water.
I know what you are thinking: No coffee and no juice? No. Never.
Coffee is a ritual that comes later – Almost always around 10AM.
Lately, I have been doing way more baking. Muffins. Cookies. Waffles.
I sous-chef for 100% of our home cooking, but I tend to nibble more at work. So, in addition to making all of my own coffee and the coffee for the lads in the lab, I make all my own baked goods for my weekdays.
But back to breakfast: I love breakfast and we all know that breakfast tends to include dairy in some form or another. It is hard to find a work-around. But you can. Here is my dairy free waffle recipe. This is not purely vegan, but I suppose with a bit of work it could be.
Ingredients and instructions.
1 3/4 cup of all-purpose unbleached white flour
1 tablespoon baking powder
Pinch salt
1/4 teaspoon Cinnamon
2 Egg yolks
1 3/4 cups premium quality Soy, Coconut or Almond milk
1/2 cup cooking oil, ideally canola oil
2 Egg whites
In a large mixing bowl (which will ultimately hold several days worth of waffle mix) stir together flour, baking powder and salt.
In a smaller mixing bowl beat egg yolks. Add Soy, almond or coconut milk, cinnamon and oil.
Add your wet to the flour mix all at once. Stir or fold until mixed but still slightly lumpy.
In yet-another-bowl whip egg white to form a stiff peak.
Gently fold egg whites into soya-flour-oil mixture leaving a few whisps of egg white visible.
Heat waffle iron letting waffle mix work for about 7 minutes.
Pour batter onto preheated iron. Do not open while the waffles are cooking! Timing will vary depending on your iron.
Serve with butter, maple syrup, fresh blueberries and hot, hot coffee!
Enjoy! This recipe updated September 2016
Colin is a Victoria resident and food lover that is constantly searching for the perfect cup of coffee. His blog has been on the air since 1995… but who’s counting?
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