Springtime Colors

Recent Comments

• Jacqueline on Pho 99 Restaurant in Richmond: At home, we use fish sauce as a dip for many things. I make it by mashing garlic with hot peppers, then adding lemon, sugar, water, and fish sauce. We especially like to dip lettuce/cucumbers and boiled chinese veggies. Another favorite thing I like to dip in it is boiled side pork (with as much fat trimmed as possible of course) and baked/pan fried fish!

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• anna on Pho 99 Restaurant in Richmond: Just like what Crystal said above, fish sauce is mostly used in Thai, Cambodian and Vietnamese cuisine. The fish sauce you get at the Vietnamese resturants are made from vinger/lime, sugar, basic fish sauce, and water. This sauce can be used for dipping Vietnamese salad rolls (actually the Cambodian style salad rolls use this sauce as their dip, not the hoisin sauce that is usually serve at Vietnamese restaurants). Another option to use this sauce is as a dressing on salads or on the steam rice rolls. If you’re looking at the basic fish sauce you get straight from the bottle, a lot of Thai’s use it as a dip (they add chillies and garlic) like how Chinese people use hot sauce as a dip. You can also use it in stir fry’s and as flavouring in soups as well. Hope that helps…

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• LotusRapper on Pho 99 Restaurant in Richmond: Ben said: “It’s always a test of will with Nanzaro but I win most of the time because I pay the tab.” LOL ! You can always let Nanzaro pay …..

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• Chrystal from Holland on Pho 99 Restaurant in Richmond: I think Thai kitchen uses alot of fishsauce too (I guess as Cambodja and Laos are in the same region, they also use fishsauce). I also know that some Korean dishes uses fishsauce

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• nhbilly on We’re On Vacation: Good luck finding a eating joint worth while, but please report back.

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• kerrystarchuk on Agape Coffee in Richmond: Hi, I’m recruiting for Nibbles and Bites. It’s an event at Thompson Community Centre and runs Sept 6 and 7th. It’s an opportunity to let the community sample what your establishment has to offer. I have noticed that you have put ad’s in the newspaper which is expensive. The event charges 375.00 for 2 days and you get 15,000 people that come to the event. If this interests you please call me at 604-275-1715 or email me @ kerrystarchuk@hotmail.com

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• Shruthi Reddy on We’re On Vacation: Ben, Try Mie n yu, its a little upscale Middle eastern restaurant. http://www.mienyu.com/menu.sht ml Goerge street is a good place for some local food joints including an Indian restaurant.. Good Luck and Have fun!

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• Valerie on We’re On Vacation: I just happened on your blog because I was looking for hot Vancouver foodie spots. DC can be a tricky town for good food. Your best bet for a variety of decent restaurants is by getting off at the Dupont Circle metro stop on the Red Line. Going south on P street will lead you towards Pesce (hit or miss, but when you hit it’s got incredible fresh grilled seafood), Obelisk (tiny but absolutely unrivaled Italian with a sumptuous tasting menu only), Uni (good sushi). Going north on P street will take you to 17th street which has Komi (fabulous chef’s menu), Sushi Taro (inexpensive sushi destination for the Japanese diplomats in town), Hank’s Oyster Bar (can’t get enough of their delicious raw oyster selection and great crab/lobster dishes). There are a few good places including a greek spot called Mourayo (on a good night has excellent food and surprisingly good greek wines) when you go northwest on Connecticut Ave. For a one...

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• ed.chan on Sockeye City Grill in Steveston Village: Although I would rather go to Pajo’s in Steveston (provided the weather’s nice), I do like Sockeye’s battered oysters. Yummy! That kids meal looks like a pretty decent proportion too. Whenever I eat Fish & Chips, I’m usually exhausted after eating 1 piece; good by very greasy.

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• ed.chan on Kona Mocha Blended Ice Coffee Mix: I like this drink as well. Costco rocks! They also serve this drink in their cafeteria; I believe they charge $2.00 (or $2.50?) for a cup.

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