Official "Where can I buy this locally?" Thread

[TOS'd]

Not a where to buy, but can anyone recommend a dry cleaner for their suits/shirts? Preferably Vancouver or Richmond.

[Overseas Auto1]

Originally Posted by TOS'd

Not a where to buy, but can anyone recommend a dry cleaner for their suits/shirts? Preferably Vancouver or Richmond.

usually go to a place at 23 and oak, Shaughnessy?

[MG1]

Originally Posted by 604STIG

Still on the lookout for some Barq's Cream Soda........

There's this convenience store next to Red Robin in Lougheed Mall area that carries American pop. Not sure if they have the Barq's Cream Soda or not, but give them a call?

Pick N Pay Smokes & Vape Store | American Pops



While you're there, you can get other interesting stuff, gulolol.

[MG1]

Where's a good place to get plain cooked rice at a decent price. I know of Kent's Kitchen, but any others? Chong Lee has fried rice and so does Donald's Market, but plain rice. It can be long grain, medium, or short, I like them all. Just not brown. I hate brown.

I guess I can always get it at restaurants, but............

It's for days I'm too busy to bother making rice. I'm asian, man. Rice is like a necessity.

Oh, I do get them at Fujiya, too. Just wanted to know of other places.

[Overseas Auto1]

Originally Posted by MG1

Where's a good place to get plain cooked rice at a decent price. I know of Kent's Kitchen, but any others? Chong Lee has fried rice and so does Donald's Market, but plain rice. It can be long grain, medium, or short, I like them all. Just not brown. I hate brown.

I guess I can always get it at restaurants, but............

It's for days I'm too busy to bother making rice. I'm asian, man. Rice is like a necessity.

Oh, I do get them at Fujiya, too. Just wanted to know of other places.

as you say, any chinese / japanese restaurant

[MG1]

..........but at places like Kent Kitchen, it's right there. They paddle that stuff into a container and you're out the door. The Fujiya rice is awesome, though. I freeze the rice in the container it comes in - 2 minutes in the microwave at high and you have decent rice.

I would love to get rice at Sushi Garden, but I think their rice is flavoured (sushi rice with vinegar). Also thinking of cost. Restaurant is probably more expensive, yes?

[Badhobz]

Originally Posted by MG1

Where's a good place to get plain cooked rice at a decent price. I know of Kent's Kitchen, but any others? Chong Lee has fried rice and so does Donald's Market, but plain rice. It can be long grain, medium, or short, I like them all. Just not brown. I hate brown.

I guess I can always get it at restaurants, but............

It's for days I'm too busy to bother making rice. I'm asian, man. Rice is like a necessity.

Oh, I do get them at Fujiya, too. Just wanted to know of other places.

how the fuck are you too busy to cook rice but have time to get dressed, get in your car, drive to some store, buy it and come home?

just take rice, pop in rice cooker, fill appropriate amounts of water and in 20 minutes you'll have rice.

[Rallydrv]

lol, just go to any Korean/Japanese store. they have microwaveable rice (pre cooked).

[MG1]

Originally Posted by Rallydrv

lol, just go to any Korean/Japanese store. they have microwaveable rice (pre cooked).

Yup, have those too, but they're kind of expensive for the amount you get. Does come in handy. I get the Shirakiku brand that is made in Japan. SHirakiku has ones that are made elsewhere and you can really tell the difference. Kim's Mart or Sakuraya has the best price on those, btw.

[MG1]

Originally Posted by Badhobz

how the fuck are you too busy to cook rice but have time to get dressed, get in your car, drive to some store, buy it and come home?

just take rice, pop in rice cooker, fill appropriate amounts of water and in 20 minutes you'll have rice.

I don't know about you, but I wash the rice thoroughly. Then there's the clean up and shit. I don't go out just buy the rice......... if the place is on the way to somewhere I'm going to........

Why am I explaining this shit to you? I just want to know places where you can get cooked rice, for fuck's sake.

Now go sit in that corner and behave yourself......... if I need your kind of help, I'll call.

need to stay calm.......... need to stay calm..........


oh, god bless!

[Hehe]

Originally Posted by MG1

I don't know about you, but I wash the rice thoroughly. Then there's the clean up and shit. I don't go out just buy the rice......... if the place is on the way to somewhere I'm going to........

Why am I explaining this shit to you? I just want to know places where you can get cooked rice, for fuck's sake.

Now go sit in that corner and behave yourself......... if I need your kind of help, I'll call.

need to stay calm.......... need to stay calm..........


oh, god bless!

Old man, get a JP rice cooker with quick cook option, literally 15-20min (depending on your pot size) and you have awesome rice. If you are in Japan, a good one should be no more than 200 (of course you have those super baller one at 800+ if that's your thing). I can't think of a person who comes home and doesn't have anything that would keep them busy for 15-20min. I spend that much time just browsing on Netflix to see what to put on TV.

Then just freeze them in tiny ikea food storage (about the same portion you get from the microwaveable ones from korean markets) and do the same thing you already do.

This is from a person who used to stock up on microwave rice (like literally buying in boxes) whenever they go on sale.

Edit: read the rice wash thing... get a washer as well... plastic thingy for about 10-20bucks IIRC. Very thorough and very convenient. You can do it without getting your hand wet... no shit.

[MG1]

Young grasshopper, I have five rice cookers at home. Everything from a 6 cup one to restaurant size. I even have a National Mochi (sweet rice) kneading machine. I used to, when USD was close to parity, buy the microwaveable rice by the case when they went on sale at Uwajimaya in Seattle.

My wife used to make rice daily. Anyway.........

Nothing tastes like rice made the old fashioned way, lol. There is an art to it. There was this Japanese couple who invited my family over for traditional sukiyaki every once in a while. Their grandma made the most amazing rice. Served in an Ohitsu. Cooked over flame. Be one with the rice, they say.

[yray]

LOL MG1 orders party tray of rice from fujiya

inb4 shirakiku rice is cooked in japan only, rice grain from chinar.

incase you want to read more on rice

https://web.archive.org/web/20161208...01/Cooking.htm

[MG1]

Originally Posted by yray

LOL MG1 orders party tray of rice from fujiya

No, you dipshit, you can get plain cooked rice at Fujiya in containers.

Damn, you need to get your falafels right............ or was that pita's, Gulolol.

Anyway................




god bless.................

[yray]

It's okay, I'll cook u rice mg1

[MrPapageorgio]

Looking for some 4D, 5D or 6D carbon vinyl wrap at a decent price.... closer to surrey the better... checked CL and nothing

[MG1]

Btw, guys, I know how to cook rice. I used to be sushi chef in my younger days. Futomaki is my specialty. I learned from Japanese chefs that were sponsored by my old boss.

When I make the rice, it is soaked in water with dashi konbu overnight and cooked with the konbu. Once cooked, I transfer the rice from the pot to a shallow container using a method that ensures no damage to the grains of rice. I then fluff the rice properly and flavour it with mirin, sushi su (vinegar) made from scratch, sugar, salt, and dashi. While the su is being added, the rice is fanned to ensure proper cooling and texture - brings out a shine to each grain of rice. The Gu (inside ingredients) takes two to three days to prepare. Everything is made from scratch. The tamago I make myself using a special square pan. The oboro I use is real fish flakes. Kampyo (gourd strips) is also cooked from scratch - scrubbed with salt, etc. Shiitake, unagi (eel) all made from scratch. I make ten rolls once a year (New Years) sometimes twenty, if I have help. I only make the sushi for family and very close friends, as it is really time consuming. Especially, when you want it done right. No restaurant can survive if they put that much effort and detail into making a futomaki. Everything nowadays is ready made. Everything I mentioned above can now be purchased in large quantities. Even the tamago (frozen). The shiitake comes in vacuum sealed bags cooked and sliced up. Same as the kampyo. All have that chemical taste, but nobody cares, as customers have no idea. Hell, average customer wouldn't know the difference between the types of rice (short, medium, long grain), let alone the quality (Shinmai vs komai, where it was grown and in what conditions, etc.).

Yeah.......... too much information. Don't get me going on manjyu making. I used to do that, too.

So, when I make rice, I have to do it right, which takes time. Because so many people think hey, it only takes 20 to 30 minutes, I thought I'd explain why I don't "just cook" rice. Having said that. If it is made by someone else or purchased dried/frozen, I have no expectations. The times I feel like having a bowl or two of "rice" to go with some takuwan, kinzanji miso, fukujinzuke, furikake, salted fish, Spam, etc............. nuff said.

[hud 91gt]

Buy your neighbour a rice cooker, and tell him you want a rice subscription. So many cups a week for $$$$ amount. No expectations. lol

[MG1]

Originally Posted by hud 91gt

Buy your neighbour a rice cooker, and tell him you want a rice subscription. So many cups a week for $$$$ amount. No expectations. lol

I can do that, but my neighbours are all Italians. Well, one of them is Swiss. I guess they can make me some risotto.

Oh, oh, oh............. the deep fried risotto thing that them Italians make is amazing!


Arancini | Jamie Oliver


I first tried them during Hats Off Day. I believe it was from Cioffi's. They made a special one just for the event. Damn, it was good. I mean it was sex in the mouth kind of amazing. Then I tried some at the food truck festival in New West the other day and it sucked........... well........... monkey balls. Or should I say, risotto balls.

[MG1]

Oh, shit, now I remember what I had at the Student Union Building at UBC some 45 years ago. This deli in the basement sold Scottish Eggs, which was no big deal, but they also had this deep fried thing in the shape of an egg. It was crispy and had pizza filling, but way better. Ooey, gooey cheese that could stretch past your arm's length. pieces of chunky back bacon. One of the great things about campus life. Did I ever mention the legendary UBC cinnamon buns?

Aside from the great food back then, there was the "Red Rag", E-Week (Lady Godiva Ride ), and great parties. It's amazing how I actually graduated from there, Gulolol.

What is this thread about again? Hey, I started this thread, so I can derail it, amiright?








.

[MrPapageorgio]

Looking for some 4D, 5D or 6D carbon vinyl wrap at a decent price.... closer to surrey the better... checked CL and nothing

[yray]

Originally Posted by MG1

Btw, guys, I know how to cook rice. I used to be sushi chef in my younger days. Futomaki is my specialty. I learned from Japanese chefs that were sponsored by my old boss.

When I make the rice, it is soaked in water with dashi konbu overnight and cooked with the konbu. Once cooked, I transfer the rice from the pot to a shallow container using a method that ensures no damage to the grains of rice. I then fluff the rice properly and flavour it with mirin, sushi su (vinegar) made from scratch, sugar, salt, and dashi. While the su is being added, the rice is fanned to ensure proper cooling and texture - brings out a shine to each grain of rice. The Gu (inside ingredients) takes two to three days to prepare. Everything is made from scratch. The tamago I make myself using a special square pan. The oboro I use is real fish flakes. Kampyo (gourd strips) is also cooked from scratch - scrubbed with salt, etc. Shiitake, unagi (eel) all made from scratch. I make ten rolls once a year (New Years) sometimes twenty, if I have help. I only make the sushi for family and very close friends, as it is really time consuming. Especially, when you want it done right. No restaurant can survive if they put that much effort and detail into making a futomaki. Everything nowadays is ready made. Everything I mentioned above can now be purchased in large quantities. Even the tamago (frozen). The shiitake comes in vacuum sealed bags cooked and sliced up. Same as the kampyo. All have that chemical taste, but nobody cares, as customers have no idea. Hell, average customer wouldn't know the difference between the types of rice (short, medium, long grain), let alone the quality (Shinmai vs komai, where it was grown and in what conditions, etc.).

Yeah.......... too much information. Don't get me going on manjyu making. I used to do that, too.

So, when I make rice, I have to do it right, which takes time. Because so many people think hey, it only takes 20 to 30 minutes, I thought I'd explain why I don't "just cook" rice. Having said that. If it is made by someone else or purchased dried/frozen, I have no expectations. The times I feel like having a bowl or two of "rice" to go with some takuwan, kinzanji miso, fukujinzuke, furikake, salted fish, Spam, etc............. nuff said.

You can make me futomaki and you can subscribe to yrays rice service

[Hehe]

Originally Posted by yray

It's okay, I'll cook u rice mg1

Originally Posted by yray

You can make me futomaki and you can subscribe to yrays rice service

I don't know why... maybe because it's RS... but they sounded a bit gay while reading it.

[SpeedStars]

Does anyone know where I could get a backing plate + pads for a polisher other than at Canadian Tire locally?

[whitev70r]

Anyone got a place to buy Chinese Pop Pans ... green onion, savory thin crackers that remind me of my childhood. So addictive. Bought some at Richmond Walmart but they don't have anymore. Didn't see any at T&T.