A lot of miscellaneous stuff
Posted in Commentary on October 31st, 2010 by Sacha PeterA lot of miscellaneous stuff in this post.
0. Happy Halloween. Halloween is probably the most insane of the cultural machinations we have in western culture, and it should happen more often. Some people consider the act of getting into costumes to be childish and immature, but more adults should express some imagination and live a couple hours outside the traditional societal constraints on fashion.
1. Wireless number portability actually worked within 15 minutes of calling the customer service rep. The entire process was amazingly painless. Good riddance Virgin Mobile / Bell Canada! Not only that, but my monthly bill is going to be lower – I’ll be saving about $100/year AND have a lot more features. Let’s hope this lasts and I don’t get jerked around like I have been in the past month (article 1, article 2)
2. About T&T Supermarket (the Chinese food store now owned by Loblaws) – I am always constantly amazed at the volume of people that shop there and the rather unique product selection. I don’t think something like that will work too well in Chilliwack, but out in Vancouver/Burnaby/Richmond, it is a concept that works well. This is presumably why Loblaws paid $250M to buy out the operation since it clearly is a high growth operation in urban areas in Canada.
3. I bought a whole tenderloin ($8/pound although much to my subsequent disgust that day I discovered a cheap Chinese produce shop that were selling them for a couple bucks cheaper) for the first time and butchered it up with a sub-par knife (which made life a little more difficult). Once you get rid of the connective tissue on one 90 degree arc of what is generally a cylindrical shape, you can then slice them into something faintly resembling the nice pieces that you see in the butcher’s shop. I think I will watch some youtube videos on how to do it “properly” before trying my next one.
For most of the tenderloin, I seasoned them with a very light coating of oil and a light application of seasoning salt and threw them onto the grill. Over-grilling them it easy to do, so be careful. I did take a few fillets and put them in salt water into the fridge, and my goal with these is to oven roast them and see if they taste similar to the steaks that I had at a particular (massively overpriced) steakhouse. I suspect instead of salting the meat directly they just put them in brine.
4. Since we’re talking about food, a week ago I visited Whole Foods on Cambie and Broadway (roughly) and it is very difficult walking around that place without actually buying anything. They designed the store very well in terms of giving you properly smell and trying to get your senses to buy something based on what you are smelling – for example, near the meats section there was an aroma of some roast or chicken that was obviously infused with spices. Near the bakery, you got bread, and the salad bar/deli area looked very inviting (and at roughly $9/pound it wasn’t completely exorbitant, like some things are at the store!). I was carrying the baby (in an arms-free sling) at the time so didn’t really have the time or inclination to try something, but it did look good.
One thing that always goes through my mind at these places is that “Never assume that other consumers’ preferences are equal to your own!”
