Category for Food

Oyama Sushi, Again

Vancouverites are so lucky when it comes to sushi.

Ask me what my favourite sushi place is and my answer is something like “Cheap sushi? Fancy sushi? Mid-price sushi? Am I with people that like mayo? Do I want to be able to have conversations? Any neighbourhood?” and so on. It is impossible to narrow it down to one.

Sushi Oyama is my favourite mid-priced, mayo heavy, Burnaby sushi joint. Ha.

We’ve been here many times before.

Rainbow roll. Tamago, tuna, salmon, tai, tako, ebi, avocado, mayo. Basically a bit of everything! Very delicious.

Sound trap roll. Cucumber, avocado, eep fried prawn, tuna on top, tempura bits, mayo. Too much mayo in my opinion though, and I am a mayo fan! And weirdly sweet.

We also had yam tempura but it was not very photogenic. Tasted good though.

Sushi Oyama Menu, Reviews, Photos, Location and Info - Zomato

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Robot Cut Noodles at Old Ginger

We were craving something warm after a cold morning of errands and shopping at MEC. I saw the sign for “ROBOT CUT NOODLES” and the decision was made.

This is the robot. I should have taken a video, but basically the robot is holding a big chunk of noodle dough in one hand and its other arm moves back and forth and shaves off little bits of irregularly shaped noodles which the dude is collecting in a basket.

Sichuan pork ribs (?) shaved noodle soup

Beef shaved noodles with sour spicy soup

Both soups were good. The noodles were nice and chewy, the broth flavourful. We ate and slurped and splashed droplets all over the table. It was spicy but not too spicy.

Old Ginger Menu, Reviews, Photos, Location and Info - Zomato

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Ask For Luigi’s

Way back on Scott’s birthday I brought him to the Downtown Eastside for a surprise dinner at Ask For Luigi’s. We got there just after 5 (they open at 5:30 for dinner) but just missed getting a table in the first seating (they don’t take reservations). But no worries, they take your phone number and text you when the table is ready. So we headed down the street to Alibi Room and had a drink while we waited. PS totally need to go back to Alibi Room sometime, it’s cool!

Anyway Ask for Luigi’s is a teeny tiny Italian restaurant on the edge of Gastown. They have a small menu, a bunch of wine, and cozy atmosphere.

We started with the crispy bucantini and fontina crocchette. The waitress described it as blended up pasta, mixed with cheese, deep fried, in a rich tomato sauce. It was yummy.

Scott ordered the tagliatelle with rabbit ragu, porcini and olives. With tons of parmesan of course. Salty. Very tasty.

I ordered the (whole wheat) pappardelle with wild boar ragu. Plus parmesan. It was nice, a lot like pulled pork. Very generously meaty and very manly.

I ended up liking Scott’s more than mine and he liked mine more, so we switched plates part way through. Which amused me, because I purposely didn’t make Scott change his order (I have a terrible habit of telling him what to get) since it was his birthday, haha.

We both left happy and very full. However, both of us didn’t feel super great that evening or the next day. I wonder if it was because everything was super rich? Maybe our stomachs aren’t used to that much butter.

Ask for Luigi Menu, Reviews, Photos, Location and Info - Zomato

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Spatchcock (aka Butterflied) Turkey

Canadian Thanksgiving is long over, but I still think about the turkey we made all the time. It turned out SO GOOD. And it only took 80 minutes to roast a 16 lbs bird! Rosemarie declared that she’s never eating turkey again unless it’s spatchcocked, hahaha. Anyway since American Thanksgiving and Christmas is coming up, here we go.

Look how beautiful it turned out!!

I used the Serious Eats set of instructions. They promised that spatchcock (aka butterflied) would ensure that the breast AND thigh meat would cook at the perfect rate and result in a perfect flavourful juicy turkey.

They recommend a dry brine, which is excellent because it’s stupid easy: Wash & dry your (defrosted) turkey, mix up 1/2 cup kosher salt & 2 tbsp baking powder, sprinkle the mixture over all sides of the turkey. Leave the turkey uncovered in the fridge for 12-24 hours. That’s it.

Thanksgiving Day I picked up Leslie and some shears and we got to work. Warning! Gory raw meat pictures ahead! This slideshow was extremely helpful for the prep and the carving.

First cut up one side of the spine.

Then the other side.

Remove the spine and cut off the plastic leg holder thingy.

Flip the bird over and press down hard on the sternum to crack it so you can make the bird as flat as possible. I was not strong enough to do this so Scott jumped off a chair and did a sweet wrestling drop. It cracked.

Just like this.

Cut off all the extra bits of skin around the neck and the… butt?

Flat Stanley. With tucked in wings.

Pop it onto a wire rack on top of vegetables on top of a baking sheet. PS I love our enormous baking sheet. I sprinkled on a few herbs. No butter or salt. And bake! At 450ºF.

There wasn’t much drippings, I guess because we removed a lot of the extra skin and didn’t use any butter. Healthy!

We baked our 16 lbs bird for 80 minutes and honestly it probably only needed 70 minutes, because when I checked the temperature in the breast it was already higher than 150ºF. Whatev it still turned out extremely moist and flavourful. Like a 9.7 out of 10. Rosemarie said she ate 4 times as much meat as she usually does.

Next time will be 10 out of 10. :D :D Can’t wait.

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Wolf in the Fog in Tofino, BC

Wolf in the Fog is a relatively new restaurant in Tofino that got super duper popular after winning an award last year. It’s a pretty big restaurant, with a surfy vibe, with mismatched thrifted dishes. They have an incredibly interesting cocktail menu, large sharing platters, and small dishes to choose from.

I had two drinks. The first was the Hanging Garden: gin, martini bianco, sorrel and lemon. It tasted awesome. It SMELLED awesome. So refreshing. Sorrel is my new favourite herb, it’s sweet and a little bit sour when you chew it, like a candy. The second drink was the Cedar Sour: cedar infused rye, lemon, thyme and egg white. This one also smelled amazing, like walking through a forest. It was a bit stronger, but very drinkable.

We ordered a whole bunch of food, hehe. Everything just sounded so good!!

Potato crusted oysters sounded so intriguing, but wasn’t our favourite. It had some kind of thick paste inside of it that was a bit stodgy. The potato was cool, but I think I just prefer my oysters raw.

We got a salad that had smoked trout, beets and a whole bunch of other things that I can’t remember now. Their menu is seasonal and the same salad isn’t on there any more! Oops. Anyway it was a good salad and they were pretty generous with the smoked fish.

We also got a squid dish that had grapefruit, cilantro, basil and sprouts. The squid was cooked perfectly tender, not chewy at all. It was lovely. Well balanced dish.

We also split an entrée. They were very accommodating and split the dish on to two plates for us. We had the halibut with gnocchi, sorrel, peas, pickled onion, and again more that I am probably forgetting. The fish was cooked perfectly and I loved the fresh lemony sorrel.

We were stuffed but still found room for dessert. We had the sticky date caramelized banana sundae and it was awesome. Sweet, salty, bitter, creamy, crunchy, warm and cold. Checks all the boxes.

Overall we were very happy with our meal and experience. They really do have helpful staff, who will help you decide things and get stuff split if you want. I would love to go back and try a few more of their unique cocktails for sure.

Wolf in the Fog Menu, Reviews, Photos, Location and Info - Zomato

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