What's for dinner tonight ?
- Thread starter scott craven
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Doug
Well-Known Member
I was in Vancouver last week and went to my old neighborhood mall at 1st and Renfrew.
On the second floor there is a shop call Best Dim Sum Co.
Everything is frozen and not cooked, so I picked up Har Gow, (Shrimp dumplings) Shumai (pork dumplings) and Potstickers (Pork/Veg) and sticky rice wraps.
Got back to Victoria and steamed up a meal and everything was great, lots of meat and shrimp and no filler in the dumplings. .
The photos are from just before steaming and we ate it so fast I never got a photo of it cooked.
On the second floor there is a shop call Best Dim Sum Co.
Everything is frozen and not cooked, so I picked up Har Gow, (Shrimp dumplings) Shumai (pork dumplings) and Potstickers (Pork/Veg) and sticky rice wraps.
Got back to Victoria and steamed up a meal and everything was great, lots of meat and shrimp and no filler in the dumplings. .
The photos are from just before steaming and we ate it so fast I never got a photo of it cooked.
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Did you smoke on the Kamado or in your vertical smoker?
Rain City
Crew Member
On the Komado. I've finally got that thing dialed in for super low temps as well. I stole the snake method from my old Webber days. I use some of the metal baskets side by side in the middle to keep the charcoal separated and then I run a 4"×4" snake of that Maple Leaf lump (support Canada) and lay single pieces of cherry chunks along the top of that snake. It burns about 2"-3" per hour so you're easily getting 10-12 hours out of a 3/4 ring around the firebox. I start a handful of lump in the chimney and lay it at the start of the snake and then dial everything down to 1/8"-1/4" openings on both vents. That'll burn at 200⁰ with zero chance of it taking off on me. If I want 250⁰ it's 3/8", and 275⁰ it's 1/2". The burn temp is limited to the size of the snake so it's much easier to control. I use the vertical when absolutely necessary, but I can run 4 full racks on the primo with a rack holder, so a decent amount of food. They just released the XXL so I may finally be replacing this one after 10 years of love. For anyone that's ever considered a Komado style grill/smoker, I highly recommend them.
Buddha
Crew Member
I love this place and the lady who owns it is one of the hardest workers I’ve met. She’s always there solo whether I go when it opens or is about to close any day of the week and I asked her if she ever took a day off and she replied with a serious face “ I took the day off once for my daughter’s graduation and took her out for a steak dinner after.”
I really like mine, but it is not quite as big, I can do two racks ok, but that is about it. Will have a look at the snake method, that sounds easier than adding smoking chips/chunks throughout.
Rain City
Crew Member
Yeah I was doing that before as well. It was too hard to guess how much wood to use. And then I'd end up with stranded wood chunks that would "ruin" my wifes chicken or vegetables down the road
Alex_c
Well-Known Member
That place is the bomb, neighbourhood favourite!
Doug
Well-Known Member
This post is on the most expensive beef for sale. The marbling is unreal and once it has been seared on both sides it melts in you mouth like butter. Strip lion steaks are the best cut.
I have a Japanese friend in Honolulu who is the largest importer of true Wagyu beef in Hawaii. He only imports the highest quality (A5) Wagyu from Japan and sells it to a few stores and to high end restaurants in Hawaii. I saw it in a Japanese store in Waikiki, and it was locked in a glass door cooler.
The Wagyu is raised in Japan on a ranch which is over a 100 yrs old. The cows are isolated and monitored 24/7 and only feed the best of foods for their stage of age. Each cow is also given a beer per day.
He sent me this photo from one of his shipments. In Honolulu stores it sells for $280c lb and in the restaurant, it sells for $30oz US or $360 lb.
I still like AB, AAA beef at a way better price.
I have a Japanese friend in Honolulu who is the largest importer of true Wagyu beef in Hawaii. He only imports the highest quality (A5) Wagyu from Japan and sells it to a few stores and to high end restaurants in Hawaii. I saw it in a Japanese store in Waikiki, and it was locked in a glass door cooler.
The Wagyu is raised in Japan on a ranch which is over a 100 yrs old. The cows are isolated and monitored 24/7 and only feed the best of foods for their stage of age. Each cow is also given a beer per day.
He sent me this photo from one of his shipments. In Honolulu stores it sells for $280c lb and in the restaurant, it sells for $30oz US or $360 lb.
I still like AB, AAA beef at a way better price.
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Rain City
Crew Member
Blackjack Meats on Nanaimo and Broadway brings it in. They're a specialty meat importer from Japan. Usually around $95 per pound
I did not take pictures but on Saturday night we went for dinner at Cook and Butcher in Cowichan Bay. This restaurant is fantastic. We had 14 people for a birthday dinner and everyone's food was good. Great Seafood and some unique meals. By recommendation of someone at the party I had the meatloaf. Meatloaf is not something I would normally order and sounds kinda boring. But wrap in in bacon, add tiger prawns on top and pour crab infused hollandaise on top. Side of mash potatoes and carrots. Bam! Best meatloaf I have ever had.
Doug
Well-Known Member
I got a photo of the cooked Har Gow, Shumai and Pot sticker before I ate them all.
Our son wanted a pick up and go plate made up.
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