What we're about

Welcome to the Vancouver Food Lovers and Bloggers Meetup Group!

Are you a foodie? Do you like food, like trying different cuisines and are always interested in other people's recommendations?

Then welcome to the Vancouver Food Bloggers Meetup. You don't have to be a blogger or writer to join, ONLY A FEW of our members maintain their own blogs or contribute to review sites such as Yelp and Urban Spoon.

JOIN US IF YOU LOVE FOOD!

Note: Group policy - new members and first timers are asked to contribute a $10 non-member fee to help pay for the cost of this group on meetup. Thank you.

https://s-media-cache-ak0.pinimg.com/736x/36/bc/e0/36bce032f677e585966483be22f54596.jpg

See you at our events.

Ronald Lee
http://www.ronaldleestudios.com

PS: Due to limited space for bookings, we have a two strikes and you're out policy. If you miss one event, you are given a warning. You are removed on your second no show.

Upcoming events (4)

Egg Fest 2019

GP Home Furniture

Egg Fest 2019 For those who own a Big Green Egg or for those who don’t. If you have not had bbq from a Big Green Egg you are in for a treat!!! All you can eat Bbq all day. I’m going with my daughter, if you want to meet up there we can. Otherwise you purchase your own tickets. Purchase at: https://www.bceggfest.com/tickets--registration.html Or go to Eventbrite.com Early bird tickets are only $25.00. They sell there brand new demo eggs at the end of the day for a discounted rate. Otherwise these babies never go on sale.

I'm Soy into the Pastabilities!

No.9 Restaurant

I'm Soy into the Pastabilities! https://vimeo.com/336737339 https://imgur.com/a/fW0lpnf If you’re hungry, use your noodle and please come join us for some stir fried pasta and roasted meats at one of Vancouver’s favorite Chinese deli, NUMBER NINE restaurant. Your phone number is MANDATORY WITHIN 2 HOURS to confirm your reservation, for both the going list and the waitlist... or your space will be removed. If you want to go, PLEASE follow these instructions to the letter. 1. ADD YOUR NAME TO THE GOING LIST OR WAITLIST 2. TEXT ME AT[masked]. 3. IDENTIFY YOURSELF, FULL NAME. 4. NAME OF THIS MEETUP GROUP 5. THE “DATE & TIME” OF THIS EVENT. Dishes will be shared family style and the bill divided equally on food shared. Please be on time, bring CASH ONLY, your appetite and a large smile. https://www.yelp.ca/biz/no-9-restaurant-richmond-2 Hope you can join us, pasta la vista, baby! Billy

CROUCHING TIGER, HIDDEN DIM SUM

Grand Crystal Seafood Restaurant

Please listen to the wisdom of LI MU BAI…when he tells you might be crouching like a hungry tiger for dim sum, but promises the dim sum won't be hidden when we celebrate the arrival of Summer at the Grand Crystal Seafood Restaurant! You are sure to be enlighten, so please come join us! https://vimeo.com/333266559 Your phone number is MANDATORY WITHIN 2 HOURS to confirm your reservation, for both the going list and the waitlist... or your space will be removed. If you want to go, PLEASE follow these instructions to the letter. 1. ADD YOUR NAME TO THE GOING LIST OR WAITLIST, then TEXT ME AT[masked]. 2. IDENTIFY YOURSELF, FULL NAME. 3. NAME OF THIS MEETUP GROUP and lastly... 4. THE “DATE & TIME” OF THIS EVENT. Dishes will be shared family style and the bill divided equally on food shared. https://imgur.com/a/AD8ZZPY Please be on time, bring CASH ONLY, a appetite and a large smile. https://www.yelp.ca/biz/grand-crystal-seafood-restaurant-burnaby Hope you can join us! Billy

Do you know about Sous Vide steaks for tender tasty results?

Have you heard about the Sous Vide process for cooking meat? This is where you put your meat into a bag and then into a container of temperature controlled water to cook to the exact doneness (i..e internal temperature) you want. And because no parts of it is overcooked (as in a grill or pan) it is juicy, tender and delicious all throughout (not dried or over cooked). Here are some video: https://youtu.be/OTspB9b01bg https://www.youtube.com/watch?v=eYRe065d6sc https://youtu.be/O-bJDWEpbCU And here are some articles: • Kitchen Experiments: Sous Vide Beef Tenderloin (http://andrewzimmern.com/2015/05/27/kitchen-experiments-sous-vide-beef-tenderloin/) • Why Cook Sous Vide? (http://modernistcuisine.com/2013/01/why-cook-sous-vide/) I haven't tried it, but I would like to. It can be done, DIY style or there are machines that will make it even easier. I wonder if anyone actually has a machine and has done this? Or would anyone like to get together for 3 hours to try? If interested, please RSVP and leave a comment about your interest AND if you have a kitchen a few of us can gather in to try. If there is enough interest, we'll try to arrange something OR I'll go buy a sous vide machine, 'master' the cooking and be chef for a day at some point. PS: I probably will try it myself this week anyway. Ronald ----- Update: September 30th I've done the Sous Vide a few times since this posting. Each time with supreme, delicious results. So I went and bought the Anova machine for this as well :-) Here are photos from my FIRST try at sous vide. Here is how the steak looked after the sous vide. Notice the rare cooking in the steak. Next we need to sear the outside for added flavour. I am searing in the frying pan. After the searing, it looks great. This is how it looks inside, ready to eat! Delicious, so tender, juicy, it melts in your mouth!

Past events (519)

You're Wonton in a Bouillon!

Hon's Wun-Tun House

Photos (2,284)