Wednesday, November 17, 2010

APPRECIATION FOR FINE PERIOD PIANOS

The pianos that I actually have in my stock are ones that I find interesting for different reasons such as superior tone, a beautiful cabinet, a famous maker's name or some other characteristic that makes the instrument historically significant.
Most pianos that interest me are made before the depression (1930).  The great depression was the watershed point for the piano industry. The overwhelming majority of piano manufacturers did not survive the depression and those that did were nearly broke.  Prior to the depression as many as 200 companies made pianos in Canada.  Only  about 6 continued after the depression and now there are none.  In the USA, the numbers are proportionately larger and they paint a similar picture. 
So the best pianos generally speaking were made between about 1880 and 1930.  They are considered modern pianos because the  parts are standardized and still available and because pianos are made the same way today.  Good post depression pianos are rarer and more expensive whereas pre-depression pianos usually need or have had restoration to some extent

It's possible to get an old piano with the cabinet style that appeals to one's taste because styles changed from fancy to plain and back again over the decades.  Like tone quality, cabinet style cannot be changed, nor can it be ignored since a piano is large and the pianist sits facing it.  So even though cabinet style cannot be heard, it must be seen and usually that makes it important.  It is the first thing to look for.


Tone quality is inherent and generally speaking cannot be improved.  It is part of the manufacturing process and is the major thing that skilled makers strive to create.   High quality tone cannot be seen of course, and in some ways requires an experienced and/or educated ear.  Once discovered though it becomes desirable beyond anything else. It is sought second after cabinet style for the simple reason that tone only exists when the piano is played, whereas cabinet style is always visible.

The way the piano feels to the hands when it is played is the third way that pianos are perceived.  The piano is a machine made of wood, metal and felt and there are considerable differences between the way pianos play.  This is called the "action" of the piano.  New pianos run more smoothly, quietly and key response is quicker than is the case in pianos with worn actions.  Also, higher quality pianos have more complex actions and they play better too, just like other machines.

When searching for a good piano I like to have balance in all three of the above areas.  Just a nice cabinet isn't enough any more than a piano that sounds great but has poor cabinet condition is acceptable.

Look for period details that are no longer available today such as ivory keytops, solid brass hardware, top quality rosewood, ribbon and watermark mahogany, birds eye maple and quarter sawn oak cabinets, frescoes, purfling, and other details found on the cabinet and on the gilded plate inside the piano. Note chip carving, marquetry, beveled edges, fancy
fallboard decals and special attention to marks such as serial numbers and makers signatures. 

High quality period pianos were made by craftsmen who specialized in making various components.  Often the key maker would sign his work on the side of a bass note for example.   Look for other signatures and dates on the action, cabinet parts and soundboard.

To find a great piano is more about the work of locating it than it is about the money.  Upright pianos especially are available in the hundreds of dollars generally rather than thousands.  Even a piano that has had significant maintenance over the years and is a fine instrument as well can usually be had for a couple of thousand dollars more or less. Quite a bit of money and effort can be saved by finding a piano that has new strings and/or hammers.  A refinished cabinet can sometimes be a good thing depending on the quality of the work done.  
If you're in the market for a grand piano in Canada, the search  will be more difficult.  The number of grand pianos made compared to uprights is about 500 to 1.  And of those grand pianos made, most are small inexpensive instruments, barely superior if at all to a large upright.  The rule is beware any upright piano less than 48" tall and beware any grand less than 6' long.  Yes a nice Steinway in the 5'10" size might attract consideration....but not by me.  In general, the best tone and quality of construction are found in pianos that fit that simple rule.  Expect to pay between $5,000 and $15,000 for a good to great grand piano.  The best deals are found in the very largest pianos because few rooms can house them and moving is cumbersome. 
A big nicely restored upright should be a pleasure to see, hear and play....a big, nicely restored, grand piano should wow the senses!

Thursday, November 4, 2010

WHY IS CANADA A BACKWATER OF THE MOBILE PHONE WORLD?

Trying to negotiate the world of mobile communications technology these days is like trying to kick a field goal when somebody's moving the goal posts all the time and changing the rules during the game.  The combination of choosing the right handset and the right carrier plus keeping the monthly bill down to a king's ransom requires research.  I like my monthly phone bills to be well under $100 and I don't like surprises.  But many of my friends have regular bills well over $100 and of course with data packages and roaming charges incurred on a business trip, running up much bigger bills than a $100 is very easy. 
I was a Rogers customer for 9 years then Telus and Koodo  and now Wind Mobile. Recently, after a big and unexpected long distance bill from Koodo, I've been shopping for a new carrier.  Also, as a discount carrier offering basic service and handsets Koodo doesn't offer much in the way of data packages or web surfing devices. Koodo doesn't permit tethering.  In addition, the CDMA devices lack SIM cards so changing devices is difficult. But keeping the bill under $100 is easy. 
There doesn't seem to be any unlimited data package available in Canada on 3g and 5gigs seems to be the limit across the board.  That package will, after taxes of course, leave chump change, if any, from a $100 bill every month.  Wind Mobile has its Infinite Laptop and in certain areas this may be useful to some.
I started looking for high speed, mobile web access with cutting edge handsets and what I found is that not only are Canadian carriers expensive and offer very limiting data packages and handsets...they offer technology that is dated by comparison to Asian, European, Scandinavian and US markets.  Yes my constantly texting friend!  Canada, known as a communications technology leader lags behind other areas of the world in mobile communications at the consumer level.  The Federal government recently auctioned off a couple more licenses to try and free up the Canadian market because everyone knew that we were getting taken to the cleaners by Rogers and Telus.   But it's been a couple of years since then and not much has changed.   Services offered by the new and discount carriers like Wind and Koodo  are spotty and gold plated packages offered by Telus and Rogers come at nearly solid gold prices.
Splashy ad campaigns try to convince consumers that cell phones are cheap and that service is great but this generally is not my experience.  The companies are all just trying to charge top dollar for splintered voice plans and selling megabits like French truffles.
It stands to reason that developing reliable wireless communication systems using cutting edge technology costs big money, but the big phone companies certainly have lots of money.  In fact it seems that they have so much money that they don't feel the need to invest it in up to date technology.....this is so Canadian...it reminds of the BCLDB trying to limit the selection of products in the stores because the bureaucrats think that the status quo is adequate. While adjacent markets like Alberta have thousands more products available.

 One of the big complaints I have is the "not coming anytime soon 4g network." Rumours about Rogers  launching  it's 4g network in time for the Olympics proved to be just that... we're still not sure which Olympics....it certainly wasn't the 2010 Olympics.   4g web access is offered in 36 American cities but nowhere in Canada.  It's up and running in Norway and Sweden, the UK and elsewhere but not one place in Canada has it.   It's true that 4G is still centered in major urban areas but Canada has major urban areas doesn't it?
Having read the news about the fabulous speed offered by 4g I wanted to make sure my new handset is 4g ready so I began comparison shopping.   Of course the latest iphone is 4g is ready isn't it?  No! it isn't!  the iphone4g refers to 4th generation of the handset.    4g ready iphones aren't predicted to become available until summer 2011. Oh, so which 4g ready handsets are available in Canada now?  Answer....NONE! That's right my chatty Canadian friends....not only is 4g not available in Canada, there are no 4g ready phones either.   Not the  Samsung Epic nor the HTC Evo.  I'm stunned by this.  Nokia, the largest maker of mobile handsets in the world doesn't even have a store in Canada and will not ship to Canada via its online stores.  The N900 is a year old already and Nokia has announced that this the last model in the line.  The N900 is  my current mobile device of choice....no iphone for me thankyou...I had to buy it on Ebay but I it is an unlocked quad band smart phone that runs Maemo 5, a Nokia version of Linux.  NONE OF THESE DEVICES HAS EVER BEEN SOLD IN CANADA! I still get people asking me about my N800 with it's bluetooth folding keyboard all the time because hardly anyone in Canada has ever seen one to this day and it's borderline obsolete!
So what's the problem here?  Do I have to just get a dated iphone like a good little Canadian and pay through the nose for it for years and then get slammed with a whack of stupid taxes as well while my neighbours to the south surf the web at a 100 mbps. 
Hst, 911 fee and and the government regulatory recovery fee......I will do my level best to NEVER pay these taxes.  All bureaucracies should be starved at least half to death.
And while this is going on giant, ridiculous, hippopotamus and bird ads are constantly telling me how fabulous Telus is.  Can anyone tell me that I should be impressed?
I would never buy a laptop or a desktop that was locked to my ISP for three years so why should I buy a phone that is locked to a service provider for MANY MONTHS BEYOND THE AVERAGE WORKING LIFE OF THE DEVICE.  We should be buying the UNLOCKED devices we want and then shopping for a provider that wants our business.  I know we don't want to write $500 cheques for our phones but this is the best way to avoid getting locked to an expensive plan. 
Here's what I want from my governments, the network providers and the hardware manufacturers.   Open market competition between network  providers stimulated by the CRTC's licensing arrangements,  less money spent on flashy ad campaigns and more money spent on upgrading the networks...unlimited data packages....AND A FULL LINE OF CUTTING EDGE HANDSETS AVAILABLE TO THE CONSUMER.  Oh and keep it under a $100 a month, please and thank you.... if you don't mind....and you're welcome.

Tuesday, September 21, 2010

TAX FREE BOOZE IN THE GREAT WHITE NORTH!

Booze and taxes.  Here are subjects that are very important to Canadians....how to acquire the former and avoid the latter.  There's good news and bad news on these subjects.  The good news is that if you are willing to do a little manual labour and research, all your booze can be totally tax free...the bad news is that if you buy your booze at the store, or order it at the bar or restaurant, no matter where in Canada you live, you are going to pay a crushingly high rate of tax.  Taxes on taxes, taxes on retail mark-up and tips on taxes.  With few exceptions in Europe and N. America and none in Canada, one, two and three hundred percent tax rates on all alcoholic beverages are the norm.  Governments are addicted to the cash flow ( The BCLDB counts its profits in the hundreds of millions yearly!) and to a large extent, Canadians still have an historically, cultural, guilt complex about sin taxes and we like paying liquor tax because it relieves us of feeling guilty about drinking booze.  But for those of us who hate paying taxes, especially sin tax on our booze, this blog will explain how to get top quality booze, tax free, with the minimum of equipment to buy,  the least amount of space consumed and the least amount spent in time over all.
There really are only two kinds of booze in the world.  The first is soft booze (beer, wine, cider.)  The second kind is hard booze made from these by distilling (vodka, whiskey, rum etc.)  One must ferment sugar first even if the goal ultimately is to make hard liquor.   For example, whiskey is distilled beer....beer with some of the water removed.
So let's start with soft booze.  No matter what kind of soft booze you prefer, the process is the same.  We mix up a sugar solution and add yeast to ferment the sugar into ethanol.  There's lots of technical info available free on the net about home brewing.   But here's how an urban dwelling Canadian with limited space, money and time can efficiently home brew.
The basic amount to brew most efficiently is 23 liters....that's about 5 imperial gallons.  A brewing vessel of this size will take up 30 cm., that's about 1 sq. ft. on your kitchen counter...but it won't fit in your appliance garage...and you'll need a shelf or cupboard that will hold 12-2L pop bottles. So if you if you aren't prepared to dedicate this much space to your home brewing kit then you should just go to the liquor store right now.  So get a 5 gallon  plastic bucket or glass or plastic carboy (Craigslist has lots)  If you want wine get a kit from your local Ubrew supply store or grocery store.  If you want beer buy 2 cans of malt extract ( 2 beer kits.)  If you want cider buy 23L of apple juice or frozen concentrate. Other kinds of fruit juice, and honey will also work well.   Minute Maid or Welch's frozen concentrated fruit juices are perfect, especially when on sale.  Adding additional white sugar will raise the alcohol percentage.  In any case either mix up the concentrate with warm, NOT HOT, water from your tap or in the case of apple juice warm up enough of it to make it all tepid, pour it all into your nice clean container and sprinkle in the yeast that you bought at the home brewing store or that came with the kit or use bakers yeast if you're desperate and put a clean towel over the top.  Next go to your garbage room or recycling center and collect 12-2 liter pop bottles with caps and wash 'em.  When fermentation is complete ( about 5 days)  siphon the booze into your bottles leaving 2 fingers of space.  To make beer or cider fizzy dissolve a 3/4 cup of sugar in hot tap water in a measuring cup. Trickle it equally into your 12 bottles and put the caps on.   This isn't necessary with wine or if you intend to make hard liquor. Wait 10 days or so and then if it's ready, or if you're ready, chill it in the fridge and drink it.  If you want to take your booze out with you, decant it into another 2 liter bottle and avoid disturbing the sediment in the bottom of the bottles.  I do not remove the labels from my bottles since pop bottles disguise booze nicely when at the beach or wherever.  As soon as your booze is bottled, start another batch.  23 liters seems like a lot but it won't last long and if you don't start another batch you'll run out and start getting taxed at the liquor store.   This kind of booze is totally legal and totally tax free in Canada.   All the necessary equipment and supplies are available anywhere or can be ordered online if absolutely necessary.  It's easy to make beer, wine and cider for about a buck or two a liter! Yes home brewing can be taken to higher levels but keeping it dead simple as I've described will provide basic booze for drinking and cooking at a cost of about 25% of liquor store prices generally...yes that's right....75% less than liquor store prices!
Alright so what about hard liquor.   To make this stuff you are going to have to distill, on the stove top, the soft booze you've fermented.  Just like the soft booze, the best way to start is to keep it simple.   You are going to have to buy a distiller or make one from plans on the net. You can do it with the pot and bowl technique but these are very time consuming projects.   My recommendation is to buy a distiller and keep it in the kitchen just like a juicer.  The purchase of a beautiful and professionally made distiller from Mile high Distilling will cost you several hundred dollars but as Canadians we all know how much a 26er of vodka costs.  If you don't then this article won't be very useful to you. There is a type of counter top, electric, air cooled distiller called Mr Distiller that is available in Canada that has to be the easiest way to make hard liquor in the kitchen.  If you order this distiller now before you start making your wine, by the time your wine has fermented, Mr Distiller will have been delivered and you'll be drinking brandy by the middle of the afternoon...YES my tax paying Canadian friend!  This thing makes a 26er an hour of hard liquor and it's under $300 bucks.  We are trying to keep it cheap, quick and simple here so if your family and friends drink any kind of hard booze on a regular basis, no matter how much you spend on your still, you'll get that money back on your investment very quickly.  Distilling that 23L bucket of 13% abv. wine you just made will produce several 26ers of vodka! Yes my crantini drinking friend...you can buy a top quality home distiller that will make vodka for 3 dollars a bottle.   A full 23L container of soft booze will likely produce around 3 liters or so hard booze depending on how strong your soft booze is at the start. Brewing equipment is one of the best investments a Canadian imbiber can make. Because it eliminates completely all the tax payable on the most highly taxed and widely consumed product in the country!  There's no tax on tomatoes so it doesn't make sense to grow and can yer own tomatoes from a financial perspective....at one dollar per can, it's impossible to improve on the economies of scale achieved by factories.  But beating Canadian liquor store prices by half or more is child's play because the price.....well it's mostly tax.
Ok so maybe getting a Coke bottle full of homebrew and 20 nuggets and going to pigeon park isn't the way to impress your particular date.  Maybe you could lower your standards.  Maybe he/she will warm up to chicken n' hooch.   Maybe tuna sashimi and Grey Goose at the Blue Water Cafe could wait until the economy improves or hell freezes over.
Of course for the Canadian who wants to be truly frugal, the best way of all is to double dip so to speak...first we make our own booze then we drink it in a place that is paid for by tax payers....a public place.  This is the way to truly have a satisfying Canadian night out.   Parks work well but discretion is the key.   Drinking in public in Canada is generally illegal but it is tolerated if we don't flash the containers around.  The problem with drinking home made crantinis in public parks is that it often leads to the removal of clothing which is also illegal in Canada in public places generally and that tends to draw the attention of uniformed civil servants that are paid with tax dollars..... so don't take too many bottles to the park.
Here's one more thing, speaking of hell freezing over which is exactly what  happens every winter in Canada.  If you get a deal on sugar and make a few liters of pure ethanol you might be able to run your alcohol stove to keep warm at the park and boil your hotdogs and dump some in the tank of your Tempo to mitigate the ass whipping that occurs every time we swipe our cards at the PetroCan.....booze isn't the only highly taxed liquid in Canada......but even with the tax it's going to be tough to beat the price of gas with your stove top distiller.
Old myths can be generally considered to be just that.  You won't blow up the place nor will you go blind....probably.   Little to no pressure is produced during distilling nor are poisons produced.  Your hard booze won't be anymore toxic than your soft booze except as a result of over consumption.   There's a lot of confusion about what is and what is not legal when it comes to making booze. Many weird, funny, stupid and Prohibition Era laws remain in force all over the world.  I'm not about to start giving legal advice here.  But it appears to me that if you don't try to sell your booze and stick to drinking it, here in Canada, you'll be ok. If you're discreet and make good hooch you'll be able to trade it for pot...and eggs...and uh....
So if you spend $1000 a year at the liquor store you can save 75% of that by spending an evening or two every few weeks "cooking booze" in your kitchen and also have the satisfaction of knowing that you're starving the bureaucracy.
So why don't all Canadians have a little fermenter bubbling away on the counter, a little distiller boiling away on the stove?  After all it's no more difficult than making bread or apple pie plus doing the dishes and the cost savings are massive. It's more wide spread than you might think.   Most Canadians ARE discreet.  There are home brewing supply shops in most towns and cities and on the net.  Well some mitigate costs by using a ubrew service and  this certainly is better than the liquor store but costs double what home brewing does and will incur the hated HST on the service portion of the bill.  But most of us just don't bother.  Maybe this rant will encourage a few folks to start home brewing...after all, the gov't wants me to homebrew...that's why there's no tax on it!  I'm just being a good Canadian.

Wednesday, September 15, 2010

THE SALMON ARE HERE.....NOW WHAT

Harvest time always presents the same problem...how to preserve nature's bounty.  When it comes to salmon, for the urban dweller, either canning or freezing will make sure that some of those fabulous, 30 million plus Fraser River Sockeye are available for the months to come.  Of course neither method approaches the succulent texture and flavour of fresh salmon.  Certainly canned salmon, even Sockeye salmon doesn't stand up very well to the high heat processing  and results in grossly over cooked fish.  In addition to this,  if one has to buy salmon as opposed to having a gift or catching it, canning doesn't save money.   213gm cans of sockeye salmon are currently available at the Real Canadian Superstore for $2.00 each.  That's less than $10.00 a kilogram.   Fresh, head off, gutted, Sockeye are on sale for $8.80 a kilogram.....hardly a windfall of savings there for a day of cutting, packing, and canning, plus buying salt, cans and maybe ice as well for transporting.  So, the next best choice would be freezing.  Of course, nothing is simple in life and while one could just buy the bagged salmon and throw them in the freezer, for me, this would result in fish that is flavourless and difficult to deal with later, considering table preparation.  But salmon can be successfully preserved by freezing in a home kitchen setting just as well as in commercial facilities.    But like most home projects time must be on your side.   if you don't have a few hours to dedicate to your salmon, consider just buying cans or paying for fillets or steaks.   The price at the Superstore for fresh salmon fillets is currently about $20.00 a kilogram....is it worth it to butcher one's own salmon to save about 50%?  I think it is but I understand that for many the convenience of prepared steaks or fillets is well worth the extra money.   For the rest of us, here's how to fill your freezer full of West Coast Sockeye Salmon at the best price with commercial quality results.
First of all,  choose small salmon.....less than 2 kilogram fish.   I find it tiring and difficult, not to mention dangerous to butcher large fish bones with a fillet knife.  Of course it can be done.... a cleaver, plank type cutting board  and a mallet will help a lot.  I cut off the tail and collar and all the fins and save them for stock.  Then cut off the tail section from the vent back and split that along the backbone.  The rest I cut into fairly thin steaks.  Filleting the entire salmon by removing the backbone, the ribs and the pin bones is more than I usually do in the interest of time.   Put 5 kilos of ice and 3 kilos of salt in a picnic cooler or one side of the sink.   Put your salmon in your preferred serving sizes into ziplock freezer or sandwich bags, squeeze out the air and drop them into the icy brine. When the salmon bags are frozen,...should be 15 to 20 minutes, put them into your freezer....if you use cheap sandwich bags, use your salmon within 3 months or at least place the small bags in a few large freezer bags to prevent freezer burn.  And that's it!   Now you have quick frozen salmon in serving size portions that defrost and cook quickly and have retained as much of the succulence and flavour of fresh fish as possible.  
Why is it necessary to pre-freeze the the products in brine before putting them into the freezer?   Here's why.   Home freezers aren't very cold and use air to create freezing conditions inside.   They aren't intended for freezing fresh food, they're intended for keeping food frozen that is already frozen.  Putting wet fish or fruit into a freezer that already has other frozen food in it will raise the temperature inside the freezer so much that the other food will get warmer and it could take days for the temperature to fall back to well below freezing during which time ice crystals form and spoilage bacteria form causing flavour and colour loss.  This is especially true of chest freezers.  Above or below the refrigerator type freezers that have the circulating fan can be used for freezing small quantities of fresh food but not if the freezer is already full.  Absorbing the cost of salt and ice and making a heat sink is the best way to quickly and economically mimic commercial freezing processes.  You can save the brine for next time by funneling it into PET bottles or freezer bags and putting that into the freezer as well.  For  ultra convenience later, you can  season your salmon before freezing.  Add fresh or dry dill, pepper etc. Salt draws moisture so I salt after cooking,
Now if you have any money and energy left,  go pick some of those late summer blackberries and blueberries and freeze them in the same way!

Tuesday, August 3, 2010

SALMON SEASON AGAIN IN PARADISE...THE PACIFIC SOUTHWEST

I have to use the term Pacific Southwest as a British Columbian...it seems reasonable doesn't it?  I'll say Pacific Northwest when I'm in the Point...Roberts that is!
I was in my local Buy Low Foods store on the weekend and a cooler full of fresh Sockeye salmon grabbed my attention.  Yes it's salmon season again and it seems that despite last years disastrous and  mysterious disappearance of the Fraser River Sockeye .......they're back in good numbers again this year....we hope.
Head off, gutted and bagged, fresh, small Sockeye salmon were offered at $8.90 per kilo.  That's $.89 cents a 100gms. and around $4.04 per lb. (the country went metric in '76 didn't it?) That's a very low price for one of the world's most prized food fishes.   Consider the price of Blue Fin tuna or Atlantic lobster by comparison.... both would be many times the price.....perhaps ten times the price...even farmed Rainbow trout head on is over ten dollars a kilo and farmed Atlantic salmon even more.  Not having to buy the head lowers the price by about 10%.  It makes good stock but it's useless otherwise except for presentation and for the cheeks.
So for these couple of months, like the bears and eagles of the west coast temperate rain forest, we can feast on Sockeye.  And, while those creatures always eat their salmon sashimi style, humans get to make mouthwatering dishes that range from the BBQ to all the many ways to savour salmon.
One of the greatest kitchen gadget inventions to benefit salmon is the waffle iron type sandwich grill commonly known as the George Foreman Grill.  This item cooks both sides of the salmon fillet or steak at the same time while providing a moist, non stick, cooking environment and even better while cutting cooking times in half compared to a single sided heat source the necessity of turning and risking breaking the fish is eliminated.  These grills are widely available new and cheap or even free on Craigslist. I highly recommend this style of cooking for salmon.
So despite the pressures on wild salmon stocks from over fishing, loss of spawning habitat and sea lice kill, the resilient and fabulous west coast salmon are still there in numbers that permit even those with modest incomes to enjoy this fabulous delicacy.  Speaking of delicacies, my rant last year during the frightening dearth of Sockeye about the much maligned Pink salmon is worth another mention.   The  Pinks are back and the price is unchanged in the last few years.  Real Canadian Superstore
has head off, gutted, 2 fish per bag, fresh, small pink salmon at $0.39 per 100gms.  As an indication of just how cheap that is, consider that a 218gm. can of Pink salmon is in the $2 range generally....that's two and a half times the price and canning has to the be among the worst indignities that can be perpetrated on the little Pink.  Fresh Pink salmon should be first of all considered as sashimi or cooked quickly and carefully and eaten immediately.   Next freezing and or smoking are the methods that in my view most celebrate the Pink salmon.  For Julian's favourite  Pink salmon cooking technique here's a link to my blog of last summer.  In fairness, canning Pink salmon, traditionally, has been the preservation method of choice.  In decades gone by, it was the only way to preserve the salmon for future sale, which all arrived within a period of a few weeks.  There's was no flash freezing at sea.  Small fishing boats were lucky if they even had ice aboard to help them get to the cannery with their catch still fresh. But canning, while it has it's obvious advantages, certainly doesn't preserve the delicate flavour, and succulent texture of fresh Pink salmon.

Thursday, July 15, 2010

JULIAN'S VANCOUVER TOURIST & LOCAL BUDGET INTINERARY

In Vancouver for the weekend?  Like any city it's easy to spend a lot of money on sightseeing and miss a lot of the local favourites.  Here's an itinerary that won't break the budget and will still provide the full Vancouver experience.  Many locations are known only to locals and all are local favourites.  All places are accessible by city transit except after midnight. All locations are free, cheap or moderately priced except Sat. dinner.  Click on the links for more info.  The number of $ signs indicates the price levels. 

Thursday
Brunch-De Dutch Pannekoek House E25th & Knight & other locations, see bronze scuptures in the lane behind PriceSmart store-walk
Day- Stanley Park Sea Wall 6km hike or bike-  bus n' walk or rent bikes @ Denman Bike Shop
Happy Hour & Dinner- 4pm Cask nite @ the Yaletown Brewing Co. fantastic brewed on premises craft brewed ales. $$
Later-Celebrities- $$ cab home

Friday
Brunch-Dim Sum/pot stickers in Chinatown, Hon's Won Ton House, 268 Keefer st-bus $
Day- Granville Island shopping & seaside sight seeing- ride Aquabus $4
Happy Hour-craft beer tasting in the Granville Island Brewery-bus $
7:00pm CFLfootball game BC Lions @ Empire Stadium (walk or bus) $20 +/-
Dinner- Players Chop House  
great $$$26 prime rib
Later- Honey Lounge,  $$ W Pender @ Carrall-bus there, cab home

Saturday
Brunch-Bon's Off Broadway @ Nanaimo  iconic greasy spoon diner-bus  go early to avoid line up $
Day-Wreck Beach-one of the world's best clothing optional beaches (includes happy hour)-bus free and $$ beer is available.
Dinner-English Bay Cafe deck, Yaletown Keg roof, Monk McQueens deck (Stamps Landing) Joe Fortez roof Thurlow @ Robson(make a reserv) all bus $$$
Later-Fortune Cabaret.-  $$ bus there cab home

Sunday
Brunch-Lonsdale Quay-take SeaBus $5
Day- Lynn Canyon Park & Suspension bridge hike-bus free
Happy hour- 4pm Real Ale Sunday's @ The Whip Cafe & Gallery great cask/craft ale and VERY good food-bus $$
7:00pm Baseball game-Vancouver Canadians @ Nat bailey Stadium (walk or bus) $12 +/-
Later-Martinis Pizza  whole wheat pie and $8 jugs or $4pints and 1/2 price wood oven pizza @ Yaletown Brewing Co. $ - bus

Monday
Die and fly

Must Do's and Things to consider
Grouse Grind free (North Shore), Alibi Room Gas Town) $$, Simply Delicious Sushi (Main St.) $, Fujiya Sushi $, Bridges Pub Deck $$, Amato Gelato$, La Casa Gelateria $, Tapastrees (West End)$$$, St Augustine's (Commercial Drive) $$, Steamworks  (Gastown)$$,

Tuesday, June 8, 2010

THE CHICKENS FINALLY COME HOME TO ROOST IN VANCOUVER

Vancouver city council recently voted unanimously in favour of scratching out an old bylaw that prevented the rearing of chickens in residential neighbourhoods. This act reflects an urban trend that is currently in full flight in North American towns and cities. With varying conditions in all the many jurisdictions, it's legal to keep flocks in Victoria, Burnaby, New Westminster, New York, Pittsburgh, Seattle, Portland, Chicago, New York, Los Angeles, Miami, Minneapolis, Denver, Atlanta, Nashville, San Jose, Houston, San Francisco and countless other urban and suburban roosts. But until a couple of days ago, Vancouver chicken cops were ready to pluck any outlaw hens from residences.
So why have so many city councils been brooding over this issue recently? Is it because the downturn in the economy has led people to scratch a living from their formerly ornamental gardens? Is it because so many urbanites see commercial, battery chicken farms as inhumane? Therefore some people think that they can lay claim to part of the free run, free range, organic, healthy living, anti-big business, anti-food importing attitude that is popular in certain circles, just by practicing a little backyard animal husbandry? I think the answer to the latter question is yes.
Backyard chicken flocks are a staple part of family meals for countless millions the world over and not for trendy reasons as is the case in rich North America. Where ever land is available and money is scarce people don't stew about issues such as whether or not the chickens can run free in the sun. Chickens are simply kept for food.
Here in Vancouver, a dozen eggs from a commercial farm costs around three dollars. Free run/range eggs cost a dollar or two more. These prices are hardly high enough to ruffle the feathers of locals, all of which count their incomes in the thousands of dollars. I recently bought a whole, fresh, three pound, fryer chicken at No Frills, a local grocery store, for a dollar a pound! I regularly lay more than that on the bar at Dix for a beer!
Although the repealing of this local bylaw might egg on a few dozen city dwellers to try their hands at raising chickens, I hardly think that we'll see hens cooped up on thousands of apartment balconies in Yaletown nor will we be hearing many cock-a-doodle-doos in the gardens of Kerrisdale mansions. Having said that, people do love their pets and hens make engaging pets. There are countless thousands of dogs and cats living in Vancouver apartments and they are all defecating in boxes and city parks. Adding a few layers to the list of pets isn't going to turn the city into a barnyard. But if a couple of rich celebrity chicks are seen on Robson street with hens' heads peeking out of their purses, old and young alike may pick up the trend of keeping chickens as pet companions. The next thing of course will be pet accessories and services for urban chicks. Diamond leg bands, feather dusters and hen parties will be all the rage this season, I predict. Empty nesters who are missing their children will start keeping exotic breeds for their distinct personalities. We'll probably have to stop eating chicken wings in bars because it will be seen as cruelty toward animals. No doubt Petcetera and PetSmart will start selling fancy, canned and organic chicken feed that' s advertised on TV. And of course, vegetarians will raise vegetarian chickens while carnivores will feed their chickens slugs and bugs. Local veterinarians will flock to refresher courses on chickens. Some conscientious new pet chicken owners will accompany their hens to obedience schools and focus groups but many will just wing it.
Since the change in the by-law was announced, inevitably there has been some clucking from people in various interest groups. Perhaps some of the few locals who farm vegetables in their urban gardens will take a gander at adding chicken coops to their urban home steads. After all, is a chicken in a cockamamie back yard cage any different than a cockatoo or a cockatiel in a gilded cage?...Well chicken eggs are bigger and size does matter which breeds another question. What about getting some ostrich sized eggs hatching in our backyards? This isn't just a little chicken shit! Having a few seven foot tall, three hundred pound birds scratching under the fence could really get the neighbours squawking. An owner would likely have to deal with less foul play from resident coyotes and hawks however.
Some have voiced concerns that aging layers will end up as home grown cockaleekie in city cock pots. Slaughtering a guinea hen in the garage is one thing, but slaughtering ostriches would certainly get people running around the neighbourhoods like chickens with their heads cut off! But giant African chickens will likely never come home to roost and I don't see this change to Vancouver's pet by-law as much to crow about.
JulianOnePlanet Publications Copyright 2009

Tuesday, June 1, 2010

BREWING WINDS BLOW COLD IN YALETOWN....DESPERATE TIMES CALL...

A decade or so after its birth, the off Yaletown,  much loved Dix BBQ & Brewery closed its doors seemingly forever without a peep of fanfare from the Mark James Group. That was not the reaction from the staff and regular patrons who took the rumours of the imminent demise of Dix to heart and celebrated the life of the little craft brewery throughout Vancouver Craft Beer Week and afterwards until the last day of business on May 22nd. 

Breweries rarely go broke but of course they have always been subject to the shifting sands of business.  With the projected opening of a new MJG craft brewery in the Olympic village and the longtime lack of upgrades at Dix along with property lease concerns the days of Dix have been numbered for a long time.

The 800 block of Beatty has never been an easy place to tap into the local food and beverage industry as has been seen by the changes in  virtually all of the adjacent business properties.  For Dix to survive ten plus years was unusual in the area.  The location, within minutes of stumbling distance from GM Place and BC Place Stadium, not to mention the ever growing residential Yaletown skyscrapers, makes the eight and nine hundred blocks of Beatty street a tempting location for a restaurant or bar. But for complex, local,  traffic flow reasons most businesses in these blocks are not able to generate enough cash flow to survive from event to event longterm.  But along with corporate support, Dix had something that no business in these two no man's land blocks has ever had and that is a custom made craft brewery.  Costing hundreds of thousands of dollars, the well designed, beer generating system inside 871 Beatty st. made it possible for one big man with a big heart to make thousands of liters of great beer a month.... all by himself!  All this points to a beautifully low cost of production of a very high quality product.
But all this is now a part of local history and for those of us who benefited from the constant flow of friends and brew at the now closed brewery the question is where will we meet to watch hockey, complain about the government and drink beer?  Well the Dix tradition of cask night has spread to other breweries and tap rooms around town so as long as we're willing to pay we can drink ...check the CAMRA  site  and subscribe to the newsletter to stay up to date.
Since we're on the cusp of summer we can use Facebook to organize outdoor gatherings which leads me to bring up the question of how to keep the cost down to a king's ransom.  The BCLDB will take all our money eventually, given the chance, just as surely as any government, casino, dealer or thief will...So what are we to do?  The answer of course is to home brew.  Even the coming HST tax grab won't raise the price of home brewing.  There's no free beer,  but with a little effort we can drink very cheap, good,  craft brewed ales....AND PAY NO TAX at all.   It's true that the equipment would attract the HST when purchased new, but craigslist is loaded with used equipment and most days of the week one could buy basic equipment from an online seller, stop at Dan's Homebrewing Supplies for malt and hops and have a 25 liter carboy bubbling away on the counter at the end of the day with change from a hundred dollar bill!  Yes! Including the cost of equipment which would be a one time purchase the cost per pint for the first batch would be LESS THAN 50 CENTS!   I dropped into Firefly on Cambie recently for a six pack of fine, craft brewed Dogfish Head IPA and $20.00 didn't cover it.  I had a pint of it at the Alibi Room on Wed. and it cost $7.50...These are great establishments and I love Dogfish Head IPA but we don't need to do the math to figure that if you like beer and funds are limited home brewing makes sense.  
Water is free and pure, add 4 or 5 kilos of malt extract @ $4.00 a kilo, some hops and yeast for a few dollars more up to thirty dollars or so and besides time and effort that's all it costs for at least sixty pints!  Classified as food products, brewing supplies are tax free.   All the information required to make beer is readily available free on the web.  Wine is similarly cheap to make at home from kits. 
So if the government milks the public for hundreds of millions a year through its monopoly on booze sales and brewing is not only very cheap but  tax free the obvious question is...why doesn't everyone do it?  It's a simple question but the answer isn't simple.  First of all making commercial quality beer at home isn't as easy as buying it.  And, in a busy world where conveniences like fast food, gas stations and demand hot water are the norm, adding a fairly time consuming cooking project to one's routine isn't going attract everyone.  Even using a U-Brew is too much trouble for most folks.  By the way, using a U-Brew will approximately double your cost of brewing...but you won't have to do the dishes, you'll have hands on instruction and it's one stop shopping.  Even using a U-Brew beats buying beer at the liquor store
Making 25 liters of good quality beer at home using liquid malt extract and hop pellets takes several hours and there aren't any short cuts.  It's basically a cooking project like making bread or a dinner where part of the meal is prepared days in advance.  Another discouraging factor to consider is that the results, while predictable, are not guaranteed....yeast is a living organism, conditions in the home are not 100% controllable...some batches turn out better than others especially for beginners.  Nevertheless, I'm convinced that mainly because of the crushingly high taxes on store bought beer, spending a little time, effort and money to homebrew makes sense.  Once the equipment is aquired and some of the supplies are bought in bulk it's more convenient for me to brew at home than it is to go to a U-Brew.   I can have the beer on the counter beginning to ferment within two hours from start to finish.   Bottling takes about the same two hours a few days later....one hour if I hurry and use big two liter bottles!  A two liter bottle is about a six pack and it can be made at home for two or three dollars.

I consider home brewing a minor form of protesting..and while I'm "protesting"...I get to drink fifty cent IPA with about 65IBU.......that's bitter...but I'm not...Now that Dix is closed it seems even more worthwhile!

Notes to consider: 
-Making generic yellow lager at home that is exactly the same as industrial lager ie Molson Canadian is not easy....in fact, it's the most difficult style of beer to make at home ....but it's the cheapest beer to buy of all.
-Guiness style stout is among the most expensive beer to buy and it's easy and cheap to make at home 

-Industrial yellow lager is brewed to have LESS taste whereas craft brewed ale is brewed to have more taste.

-Homebrewers can easily make ancient, traditional and obscure beverages like ale, mead, braggot and metheglin that are generally not available in stores because in the old days folks used simple household equipment to make beer....just like homebrewers today.
-Making beer is about as difficult as making bread.

-The cost savings found in homebrewing are realized because of high taxes on store bought beer not because the supplies and labour are cheap.
-Most people find that overindulging in home and unfiltered craft brewed ales doesn't cause a hangover because of the vitamin B component of suspended yeast.
Compared to a similar quantity of store bought beer, you'll save money on your very first batch of beer....especially if you buy cheap used gear...the price goes down every time you brew thereafter. 
-Like most hobbies things can be as simple or as complex as one wishes....I've been writing on the subject of brewing with malt extract....more money can be saved along with the potential for better tasting beer realized, by brewing all grain beer, but it takes more time and skill.

-If you have a batch of beer that doesn't turn out well you can always distill it to make whiskey....but that's a subject for another blog.

Monday, May 17, 2010

ONCE SILVER NOW PLASTIC! WHAT IS REAL MONEY IN UNREAL TIMES

Recently, spokeswoman for the Bank of Canada Julie Girad said that the bank would most likely introduce plastic money in 18 months. A continuing need for forgery prevention, longevity that reduces manufacturing costs and other practical reasons have been given for the plan to replace paper bank notes.  Other jurisdictions such as Australia and India use or have plans to use plastic notes as well.
Well as for my opinion, I say the bank can make its notes out of recycled garbage bags if it wants...wait...isn't that the plan?  Because the garbage is where all these notes are headed eventually no matter what the composition may be. Not just the actual notes themselves but the buying power of them as well.
Continuing to issue credit notes that  are not backed by hard assets (meaning gold) and notes that blow around with the winds of political fortunes is what got us to the disastrous financial situation in which so many countries and governments are now hopelessly trapped.
I know that the world isn't going to form a new  international gold standard to back its currencies any time soon.
I know that if this occurred, the world's cash flow and debt problems wouldn't be alleviated.  So why then am I on my soap box chirping about plastic bank notes and the lack of asset backed currency.  The reason my faithful readers is that the world is still on a gold standard.  It's just that most people and virtually all governments either don't realize it or simply can't afford it.  This lack of gold in the pockets of governments and citizens alike makes everyone vulnerable to financial desperation. Even the biggest and richest corporation in the world...the United States government...yes the Fed....is on its business knees and drowning in a 11+ trillion dollar quicksand of debt and going from bad to worse.
We can mitigate the risk of exposure to debt because we can still buy and hold hard assets in the form of gold and silver with government issued "plastic" and it's tax free!...Yes!  Nothing has changed except the price of gold and silver and the change in recent times is up.
Worldwide, even with globalization, improved travel and rising prosperity in developing countries most people either cannot afford to buy gold and silver or they live so far from the supply houses that the cost and risk of acquiring these precious metals adds considerably to the price.
But in Canada and the USA, and the UK for examples, the government still issues gold and silver in the form of coin of the realm and in Canada there are no taxes on gold.   You and I can cash in our empties, walk into J&M Coin and Stamp here in Vancouver and buy one ounce silver maple leaf coins for around twenty Canadian dollars ($CAN20.00).
You've likely seen ads on TV that offer cash for scrap gold.  These companies extract the fine gold (.995) from carat gold jewelry and offer the customer cash for the gold by weight.   Many folks have gold jewelry in their homes that has been unworn for years.  This jewelry has residual cash value.  My advice, if no reputable location exists for you locally, is to take advantage of those unused gifts by converting the residual value into gold and silver coins.   Sell unused household items on Craigslist or Ebay and start amassing or to adding  your gold and silver holdings.   This ancient, tax free, and liquid form of family assets has protected ordinary citizens and kings alike from calamitous events that occur in an uncertain world and provide ongoing financial security when the constant ravages of inflation erode the purchasing power of paper money.
Gold protects its owner from every thing.  Gold can fix your roof or your broken leg.  It can rebuild the engine in your car.  Gold can make people do what you want them to do in all countries of the world!  The great thing about precious metal is that unlike real estate for example we don't have to save up money to buy it.  Twenty dollars will get you started.   The key to amassing a fortune in gold and silver is to buy it regularly.  If you're a service worker who receives  tip money you are in a position to convert that stream of base metal coins and paper notes into a hoard of gold and silver.  One that will get you the financial security you need for you and your family and the tools and toys that we all need and want so that life is less grinding.  Its a system that is simple but not easy and here's how it works.  Once a month go shopping at your local coin dealer and buy an ounce or two or a quarter of an ounce of gold and/or silver.  If you're having a tight month, buy silver or a little less gold.   After a year or two of this you'll begin to get excited about your stash.  It's a stash because there's no paper trail...no account is required, no declaration, you own the metal.
After the initial period of collecting, your gold can begin to work for you.  When the price is high you could sell a little and take a profit.  When the price is low you can buy a little more.   When you have a need you can draw on your hoard.  Gold holds its value.  During times of uncertainty and periods of high inflation, gold protects capital and out paces other investments.  But don't take my advice.  Buying gold is safe but you should understand your investments, read the links and exercise due diligence.  It's a rare investor who regrets owning some gold.
Don't tell people what you're doing.  Buy coin of the realm (Maple Leaf Coins) rather than bars.  Hide your gold in a fire resistant box in a safe but accessible place.  Don't keep it in a safety deposit box because when you need it most the bank will likely be closed.
Gold endures,  gold crosses boundaries.  Gold doesn't set off metal detectors, gold opens doors.  Gold is beautiful.  
For those who understand, no explanation is necessary, for those cannot understand, no explanation is possible.

Thursday, February 11, 2010

VANCOUVER 2010 OLYMPIC RECIPES FOR THE PRESSURE COOKER, THE TABLE AND THE THERMOS

Was it Napoleon who said "an army marches on its stomach"?.....Well anyway, it was Pogo who said "We have met the enemy and he is us!"
What does  all this mean?,  you ask.  What it means is that we've invited the world and so now we must feed them.  Here are Julian's Winter Olympic  recipes.
Of all the greatest kitchen gadgets that have been invented over time, with the exception of the microwave oven, the pressure cooker must be at the top of the list.  Recipes that take over night steps can be done in an hour in the  pressure cooker.  No need to soak beans.  Cuts of meat that are the most flavourful like lamb shanks and chuck roasts can be cooked in a fraction of the time.  The pressure cooker is portable,  versatile, inexpensive, lasts a lifetime and is almost maintenance free.  Use the link to Miss Vickie's to learn everything you need to know about pressure cookers.
Feed everyone in your household with beautiful looking, great tasting, nutritious, high fiber, easy to prepare, re-heatable, economical dishes that will keep the group walking, biking and riding mass transit all day long in the pouring rain.....yes my friends, I know it sounds too good to be true...so therefore by default, it probably is.   The food's good though.
#1) Biathlon Beanie Weenies
Here's one to propel yourselves to Olympic events.
INGREDIENTS
500 gms  dry small white (navy) beans
500 gms hotdogs (one package) any type. I recommend ball park franks.
1.2L water.
1 big spoonful of the following or to taste, ketchup and  molasses or brown sugar or black treacle.
METHOD
Place dry beans, hotdogs (frozen ok) and water in the pressure cooker and cook at low pressure for 1 hour.
De pressurize and make sure your beans are tender. 
Stir in ketchup, sugar product and season to taste over low heat. reduce over low heat until sauce is thick.  Grab the  hotdogs one at a time and slice them with scissors into traditional weenie slices.

#2) Short Track Chowder
A smoky, warming fish soup that'll bring the Scandies sniffing around.
INGREDIENTS
400GM BONELESS FILLET SMOKED COD
1/2 HEAD OF CABBAGE
1 ONION
1 POTATO
1 CARROT
1 BUNCH OF  PARSLEY
1.5L WATER OR FISH STOCK
METHOD
Coarsely dice all the vegetables and the cod.  Finely chop the parsley.  Place all the ingredients in the pressure cooker  for 15 minutes or until everything is tender.  Season to taste.

#3) BOBSLED BEEF STEW  
A great, richly flavoured stew that's great for the table and the thermos!
INGREDIENTS
1 KG Beef brisket, blade steak, cross rib or other stewing beef
15-20 mushrooms
750 ml red wine
1L water or beef stock
garlic
6 tomatoes
200ml each of chopped celery,onion, carrots, potato and parsley
2 bay leaves
METHOD
Put the beef and the wine and mushrooms in the pressure cooker and cook for 45 minutes.  De pressurize and add the rest of the ingredients.  Re-pressurize and cook for 15 minutes.  De pressurize.  Remove the beef and dice it.  Return it to the  pot and season to taste  with salt and  pepper and a spoonful of sugar.

Monday, January 4, 2010

5 EASY WAYS TO CUT YOUR MOBILE / CELL PHONE BILL BY 75%!

1.  Use VOIP (Voice Over Internet Protocol).  Skype, MagicJack and other companies provide reliable software to make it easy to talk via the web.   Computer to computer talk,  even video chat, is free.  But most importantly,  computer to mobile phone or land line is very cheap.  This by the far the best way to cut down the phone bill and not have to be watching your phone plan minutes drain away!  Most people don't realize that VOIP companies offer personalized phone numbers, voice mail and all the other services that mobile and landline phone companies offer and that you can telephone any phone in the world for about 2 cents per minute.  If your computer doesn't have a built in microphone and webcam you'll need to buy these.  But they are very inexpensive, last indefinitely and  are plug 'n play devices.  Try to get into the habit of using VOIP whenever you are at your computer.  This doesn't just mean when you are at your desk.  If your mobile phone has built in WiFi,  or if you have a tablet, laptop or netbook, you can use VOIP wherever and whenever you can access the web.

2.  Use a discount mobile phone provider   Get rid of your big corporation, gold plated, mobile phone contract/plan.  The big companies like Rogers and Telus,  and no doubt the big ones in the USA as well,  have become fabulously rich in the last decade by tapping into the exploding mobile phone market.   They  have long contracts, expensive phones and insidious add ons that pad your bill.  Like the $8.00 per month system access fee and $1.75 911 auto dialing.   These things can be avoided largely by using a small company like Koodo or Solo Mobile. When you don't pay for these services you avoid paying the taxes on them as well.  These things add up to thousands of dollars over the years and it is absolutely money down the drain. 

3. Don't sign a contract.  Try as best you can to avoid signing a long contract in order to get a new phone.  Buy a phone privately, better still ask around your friends and family to find a good used phone.  Many people get new phones for fun or when they change providers and have perfectly good phones in their drawers that can be activated.  Get one unlocked or use a company that offers hardware without a contract.  Mobile phone contracts are expensive...in the $20.00 per month range.....to cancel if your circumstances change.   Contracts make it difficult to change your rate plan from time to time.   Without a contract, you can minimize your plan to save money if necessary or if your phone needs change suddenly.  Contracts can sometimes be a good deal if you sign during a promo and maintain a low monthly bill for a long time.  But since government legislation has made phone number portability law, there's really no need to sign a long contract to protect your phone number or control rising prices.  Check a website like Wireless Wave to help compare mobile phone plans

4. Keep your business time chat to a minimum and use text.    Text messaging and off peak call times are usually flat rate with mobile phone companies.   Sending a text message instead of a voice message will allow you to sign up for a mobile phone plan with less business time minutes included.  Using a plan with minimal business time minutes, flat rate text messaging and evenings and weekends will cut the price of your mobile phone by up to HALF!

5. Use a program to track your minute usage to make sure you don't exceed your monthly flat rate minutes during business hours.  Okay, the first four ways are where the big savings are realized.  Now it's time count the small change.  If you exceed the flate rate minutes in your mobile phone plan you incur $0.25 per minute charges at least.  This adds up to dollars in just a few minutes and hundreds of dollars over the year.  Some phones and phone companies track this usage for you and notify you if you exceed your limit.  So tweak your mobile phone habits and plan and save thousands of dollars over a full service, big company service provider and feel all warm and fuzzy knowing that you're not paying for that multi million dollar hippopotamus commercial anymore!