My writing is seriously backlogged.
Suanne and I had a lot of good eating lately and am so excited to write about them but I simply had no time to sit down with a good stretch of time to write. You see, I am a slow writer. I take about 30 minutes to gather my thoughts and determine the story line. Processing the pictures is laborious but necessary process. Processing picture is the easy part (but downright boring) but even that takes up another 30 minutes or so. Then the writing — if I am on the roll, 1 hour max — if not, it takes up to 2 hours.
Oh that does not include responding to emails everyday, planning, and what nots. This blog is consuming our lives. Help!!
McDonalds and the Vancouver 2010 Olympics
Suanne and I are so excited. McDonalds is arranging media credentials for us and also a 1-on-1 interview with someone who is known as the Most Powerful Chef in America. He he he … that is from the standpoint that more people eat his food than any other chef. I am talking about Dan Coudreaut, the Director of Culinary Innovation from Illinois. I really hope to be able to also see McDonalds operations in the Games Village and the Media Center. Exciting times!
We had never done these sort of things before. We are really in for the learning and for fun. I think Chef Dan is going to be shocked with some of the dumb questions that we are going to throw at him.
I need your help! I was hoping that you could help me identify some of the things you want to know about McDonalds, no matter how silly it may be. You can either send me an email (email@example.com) or just comment on this post.
Bo Laksa King Doing Delivery
Last week I went to Bo’s for lunch. I love Bo’s Laksa and do think he has no peers in this area. Talking to him, I point-blankly told him I am selfish and hopes that he does not open a restaurant or go too big. I am afraid that quality will suffer if he gets too big and does not personally make the laksa anymore. He laughed but was serious in telling me that quality is always his #1 priority.
Bo told me that he is expanding his business. He is starting to do home delivery … today, this very day. This is only for DINNER unfortunately. He said he had rented a kitchen and will be operating out of that kitchen each night. The laksa place will be run by his wife while he will be manning the kitchen.
He also has a website up and running (
http://www.bolaksaking.com). The delivery menu is much … bigger than what you can find in his current little counter top service. So instead of ordering wings and pizza for Super Bowl night, you might want to consider Bo’s Laksa. LOL!
If you are not familiar with Bo’s Laksa, check our writeup of Bo’s Laksa on Chowtimes. Everyone I know who had been there end up raving about them. They are good. Given time and exposure, I am sure Laksa will give the Pho and TBN folks the run for the money in the soup noodle category.
Chinese New Year
Chinese New Year this year falls on Valentine’s Day — February 14th. That is also the third day of the Vancouver 2010 Olympics. So there is going to be lots of celebration involved next week for sure.
Of late, we noticed that there had been a lot of traffic coming in search for CNY stuff. So, Suanne thought it would be great if we summarize some of our older Chinese New Year related recipes for our readers too.
Here they are:
- Lo Hon Zhai (Chinese Vegetarian Dish)
- Nian Gao (Chinese New Year Cake)
- Hot Pot
- Yee Sang
- Steamed Fatt Ko
- Baked Chinese New Year Cake
- Hong Kong Style Tang Yuan
- Taiwanese Tang Yuan
- Glutinious Tang Yuan with Sesame Seed
- Pineapple Filings
- Tangerine Cookies
- Lo Bak Go (Chinese Turnip Cake)
- Yee Sang in Metro Vancouver
- Steamed Rice Cake
- Garlic Chives Jiaozi
- Bak Kwa
- Kuih Bangkit
- Taro Cake
- Suey Choy Pork Dumplings
- Jiaozi (Chinese Dumpling)
Eight Great Traditions of Chinese Cuisine
I had identified the opening cuisine. If my proposal are accepted, I might get a few volunteers for tasting real soon in the effort to make sure we have the right restaurant for the event. I want to also pick the correct representative dishes for the cuisine.
I’ll just keep my plans to my chest for now. It is also my way of saying, I am all over the place … wanting to do this and that and everything. LOL!
That’s it for this week.
Until next week … Eh-O-Canada-Go!