No more Alberta Beef at Earl's

[heep223]

[jayswin]

Originally Posted by blueski

Wonder if Dine and Dashing would be seen by the judge as a political protest in this case. No probably not. Still might go and just send the steaks back after a couple of bites. CPuck Jihad where we all go at the same time and do this?

If you're really hurtin for cash you could just start a go fund me. I'm sure enough time has passed since the last bad experience we had here.

[Table 5]

Originally Posted by peter12

That is a good point. I can't really remember when gourmet coffee became a thing in this city. I was a suburb kid that moved to the Beltline when I turned 23, so that was 7 years ago. At that time, Bumpy's and Beano were pretty established downtown.

I'm not sure either, but i remember when I left Calgary in 2003 it was still pretty mediocre, and when I came back 4 or so years ago, it was a total transformation. While it will never be culturally ingrained like in a place Italy (where its hard to get bad coffee anywhere), we have access to some really awesome coffee these days. A place like Analog can stack up with the best of them in the world imo.

[_Q_]

There is a difference in taste between American and Alberta beef. But it's very slight and it's not at all bad. I now cook up grass fed Texas and Mississippi steaks down here in Louisiana and it's just as good as anything I've had in Calgary. Canadian beef is slightly more sour tasting than American beef.

If you think all beef is the same, try going to the Middle East and eating Saudi raised beef.... It's like eating shoe leather. Actually I think shoe leather probably tastes better.

[CliffFletcher]

Originally Posted by peter12

That is a good point. I can't really remember when gourmet coffee became a thing in this city. I was a suburb kid that moved to the Beltline when I turned 23, so that was 7 years ago. At that time, Bumpy's and Beano were pretty established downtown.

Katmandu in Marda Loop in the early 90s had gourmet coffee. It may have even pre-dated Caffe Beano.

[peter12]

Originally Posted by CliffFletcher

Kathmandu in Marda Loop in the early 90s had gourmet coffee.

Hah! I was trying to remember the name of that place. My mom would take me to Kathmandu for a mocha if I got a good report card. At the age of 11, already a nascent snob.

[undercoverbrother]

Originally Posted by peter12

On that point, who would ever go to Boston Pizza? It is insanely expensive and gross.

One word:

Perogy Pizza

[undercoverbrother]

Originally Posted by CliffFletcher

Katmandu in Marda Loop in the early 90s had gourmet coffee. It may have even pre-dated Caffe Beano.

Is that filthy hippy place in Kensington still there? Just by the Safeway.

[MissTeeks]

Originally Posted by Bigtime

BP's Dalhousie on Tuesday nights for Name That Tune back in the early 2000's. We drank too much and made fun of the guy running name that tune all the time.

Those were the days.

See I wasn't always a latte-sipper.

Brad Freeman?

[PsYcNeT]

Pretty sure The Bean Stop in Eau Claire has had gourmet coffee since the mid 90s, though I can't remember exactly when it opened. I know they've been the easiest place to buy legit Kona Supreme and Jamaican Blue Mountain for the last 20 years.

[Fuzz]

Originally Posted by undercoverbrother

Is that filthy hippy place in Kensington still there? Just by the Safeway.

Yes, The Roastarie is still there. I actually really like their espresso beans and get a bag every couple weeks. For $13 a pound with a CJSW card it's a good deal.

[Reaper]

Originally Posted by peter12

On that point, who would ever go to Boston Pizza? It is insanely expensive and gross.

It may just be the only sit down restaurant available in whatever podunk town in Western Canada you happen to be in for work.

[Locke]

I want to know what Springs1's take on this would be.

What is her opinion if a server had to the audacity to serve her a steak that was slaughtered inhumanely or, even worse yet, whose method of slaughter is either dubious or even entirely unknown.

Mystery murder....

[Reaper]

Originally Posted by Locke

I want to know what Springs1's take on this would be.

What is her opinion if a server had to the audacity to serve her a steak that was slaughtered inhumanely or, even worse yet, whose method of slaughter is either dubious or even entirely unknown.

Mystery murder....

If that steak doesn't have 3 cups of ranch dressing there will be hell to pay.

[Locke]

Originally Posted by Reaper

If that steak doesn't have 3 cups of ranch dressing there will be hell to pay.

The cow has to actually have been drowned in ranch dressing or the steak is no good.

[CroFlames]

Originally Posted by heep223

He's in the sin bin for hijacking another thread.

[Minnie]

I haven't eaten at an Earls since probably the early 90s. I won't eat there now, not because of the whole beef issue, but more for the same reasons that I find Sobeys and A&W ridiculous. Lots of buzzwords in their advertising that means nothing. Absolutely nothing.

As for Halal, I've had this discussion so many times that I could just slap a giraffe, it's so frustrating. We purchase most of our meat in bulk, but occasionally, when we're running low and I need a couple extra pounds of something, and have to run to the store, I'll pick up Halal. It's often a better price and to be sold in stores (and restaurants blah blah blah), it's CFA approved. Quebec politicians tried to get all stupid over Halal meat a while ago and the CFA assured everyone at that time, that Halal butchering meets their standards. The main difference? An imam attends twice a day to say prayers over the animals.

If you think Halal is not humane, then I hope no one ever eats kosher either.

[peter12]

Originally Posted by Reaper

It may just be the only sit down restaurant available in whatever podunk town in Western Canada you happen to be in for work.

That is kind of true as far as chains go.

[GoinAllTheWay]

Originally Posted by peter12

On that point, who would ever go to Boston Pizza? It is insanely expensive and gross.

Couldn't agree more. They are the Nickelback of food. Just re-using the same 5 or 6 ingredients in as many "dishes" as possible.

[Jordan!]

Originally Posted by btimbit

I get what you're saying, but what makes the origin important is different trends in raising the cattle. I prefer USDA Prime steak over pretty much any other type not because it's from the US but because it's corn fed and has higher standards for marbling than any Alberta label.

I've learned things today!

Eggs down here are a deep Yellow compared to Eggs I ate in Canada. Corn vs whatever the hell they feed chickens in Canada.