Comments on: Dine Out Vancouver 2008 – Gastropod http://chowtimes.com/2008/02/07/dine-out-vancouver-2008-gastropod/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Tue, 16 Mar 2010 11:51:51 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Ben http://chowtimes.com/2008/02/07/dine-out-vancouver-2008-gastropod/comment-page-1/#comment-4370 Ben Sun, 10 Feb 2008 16:36:17 +0000 http://chowtimes.com/2008/02/07/dine-out-vancouver-2008-gastropod/#comment-4370 Hi Twinkienic: I had never been to Salt before but very distinctly remember reading about the Salt Tasting Room on hoyummy.com. Is that what you're referring to? Ben Hi Twinkienic: I had never been to Salt before but very distinctly remember reading about the Salt Tasting Room on hoyummy.com. Is that what you’re referring to?
Ben

]]> By: twinkienic http://chowtimes.com/2008/02/07/dine-out-vancouver-2008-gastropod/comment-page-1/#comment-4365 twinkienic Sun, 10 Feb 2008 08:50:49 +0000 http://chowtimes.com/2008/02/07/dine-out-vancouver-2008-gastropod/#comment-4365 I wonder if the 24-hour duck confit refers to how long the duck has been wrapped in duck fat, as opposed to the cooking time. I think duck confit is often "marinated" in the fat for quite a bit of time prior to cooking. Gastropod does seem pretty enthusiastic about the sous vide method... but I'm not sure you could get a crispy duck skin with that method. Also, the sweet pate on the cheese plate... I think that might be quince paste. Mmm... I love cheese plates. Have you been to Salt yet? I wonder if the 24-hour duck confit refers to how long the duck has been wrapped in duck fat, as opposed to the cooking time. I think duck confit is often “marinated” in the fat for quite a bit of time prior to cooking. Gastropod does seem pretty enthusiastic about the sous vide method… but I’m not sure you could get a crispy duck skin with that method.

Also, the sweet pate on the cheese plate… I think that might be quince paste. Mmm… I love cheese plates. Have you been to Salt yet?

]]> By: Ron C. http://chowtimes.com/2008/02/07/dine-out-vancouver-2008-gastropod/comment-page-1/#comment-4341 Ron C. Sat, 09 Feb 2008 02:13:14 +0000 http://chowtimes.com/2008/02/07/dine-out-vancouver-2008-gastropod/#comment-4341 Apparently they use a cooking method called "sous vide" - slow cooking in a temperature controlled warm water bath (in a sealed plastic baggie). So the duck confit would have been cooked for 24 hours in a baggie with duck fat and the pork shoulder would have been cooked for 36 hours. My first impression is - geez, lots of additional charges! Apparently they use a cooking method called “sous vide” – slow cooking in a temperature controlled warm water bath (in a sealed plastic baggie). So the duck confit would have been cooked for 24 hours in a baggie with duck fat and the pork shoulder would have been cooked for 36 hours.
My first impression is – geez, lots of additional charges!

]]> By: Emily http://chowtimes.com/2008/02/07/dine-out-vancouver-2008-gastropod/comment-page-1/#comment-4338 Emily Fri, 08 Feb 2008 20:31:21 +0000 http://chowtimes.com/2008/02/07/dine-out-vancouver-2008-gastropod/#comment-4338 Wow, this just all looks so good and I'm curious about the cheese, you've definitely got a bleu in there - is it a local Canadian Blue Cheese? My all time favorite French cheese is Roquefort (Blue Cheese from France) and I also adore the Italian Gorgonzola but other than that I don't know of any other countries that produce this cheese and I'd just be so happy to find out about Canadian Blue cheese because it looks really tasty. Emily Wow, this just all looks so good and I’m curious about the cheese, you’ve definitely got a bleu in there – is it a local Canadian Blue Cheese?

My all time favorite French cheese is Roquefort (Blue Cheese from France) and I also adore the Italian Gorgonzola but other than that I don’t know of any other countries that produce this cheese and I’d just be so happy to find out about Canadian Blue cheese because it looks really tasty.

Emily

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