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Everything posted by rgruby

  1. rgruby

    Steven Shaw

    I too am someone who rarely posts here anymore. I think my last one may have been to wish Steven well when he retired from here. But despite that, I still check what's going on in egullet land almost every day. So thank you Steven, and Jason, for building something that has been an important part of my, and many, many other people's lives. My condolences to Steven's family, friends, and colleagues. Geoff
  2. Hmmm. Upon reflection, might not be Lucky Peach. Just know it is something I read in the not too distant past. Fast Food Nation maybe? Cheers, Geoff
  3. I have a bunch of books that purport to explore/ discuss the whys of flavor pairing. They include: The Flavor Bible and Culinary Artistry by Page and Dornenburg. The Flavor Thesaurus by Niki Segnit. Taste by Sybil Kapoor Taste + Flavour by Tom Kime Flavor by Rocco Dispirito Secret Ingredients by Michael Roberts The Elements of Taste by Gray Kunz and Peter Kaminsky. I'd categorize the first three as mainly lists of good/ traditional flavour pairings. The latter two books are basically cookbooks that have very brief discussions on the matter. The middle ones might be a bit more in depth, but honestly I haven't looked at them in ages. The Kime book also had a different title in its UK edition. None of them, to my memory, look at this subject from a scientific perspective. Herve This might have done some work along those lines. So maybe Harold McGee. I think McGee may have had an article related to your topic in a recent Lucky Peach mag. I could be wrong about that. Then there'd probably be lots of stuff in the industrial food/ scientific literature. I think McGee (or maybe Bourdain) recently wrote a piece about the synthetic flavour factories in New Jersey and some of the research done by/ for them. Those journals/ industry mags would be worth looking into perhaps. Best of luck with your thesis! Cheers, Geoff
  4. The new Fuschia Dunlop book (out in the UK already - mentioned in another thread) has me quite interested. Moreso than anything from 2012. Cheers, Geoff
  5. Anybody know if this is being translated into English? I thought there was a thread on here that suggested that was the case? Cheers, Geoff
  6. Yeah, that's what I understand - it's more about the pot than anything else. As for the Indian food one - I think the addition of spices at the end is for aroma, and the early addition is for flavour. I also like books that get into the "why". Cheers, Geoff
  7. I think Kawartha and Harmony both make eggnog - at least they have in the past. Might be better than the Neilsen/ Sealtest/ store-brand stuff. Cheers, Geoff
  8. Dave, Thanks for doing this. I still have fond memories of the last one and can't believe it was five years ago. At the time I remember thinking, jeez, I hope he does this once a season so we can see how the the produce changes and how that affects what you're cooking/ eating. Can you tell us a little bit more about that. Do folks around there still tend to cook fairly seasonally? Or has the presence of large, modern supermarkets changed that? Interesting about goose. Last time I was in France was around this time of year and we were in the southwest and gesiers (I think they were called?) - goose gizzards - were on just about every menu. Can't remember eating actual goose apart from that, but I had those a few times. Cheers, Geoff
  9. Somehow I missed this. So, in the better late than never department: Steven, Best wishes in your new endeavor! Cheers, Geoff
  10. There's a few more books that I'm aware of that delve into the whys of flavor pairing a bit. Taste by Sybil Kapoor, Taste + Flavor by Tom Kime (I think the Kime book has different titles depending where it was published) and Flavor by Rocco Dispirito. Something like Starting with ingredients by Aliza Green might also be something worth checking out. I have two or three books that are organized by month or season, rather than mains, apps etc. That could be another way to get some ideas about what is in season and goes together. Cheers, Geoff
  11. Well, picked some up at the Williams Sonoma in the Eaton Center. I figure the cost would be a wash if I'd ended up ordering online with shipping. A google search indicates that Highland Farms on Dufferin near Steeles has it as well. Now that I have some, I'll use it in the recipes that call for it. But that still doesn't answer my larger question of: do I really need to use it? And is there an actual move away from it's use and if so - to what? Thanks again, Geoff
  12. Well, I finally cracked open my copy of Charcuterie. I've had a quick look at the thread(s) and index of the big thread here and I'n not sure if this has been discussed there (probably) but perhaps it warrants its own thread. In any event, I've started thinking about what I need to start having a go at the recipes and began looking at what I need and have started - as have many readers of the book, apparently - the futile search to find things like pink salt here. A quick google search provided a few leads which all proved fruitless. There seems to be a belief that pink salt is illegal to sell here (Ontario). I did a search of the statutes - it's not. But I've been told that at a couple places. It can be readily ordered online. But, I'm digressing a little bit. I had a chat with the butcher at the sausage place in St. Lawrence Market. His take on it was that it was probably hard to find because people/ restaurants want more"natural" products and so are moving away from the use of nitrites. So, do you think this is actually the case? And if so, what are the alternatives. I asked if I could just use salt, and his take on it was yes, but it's not going to give the pink coloration. I believe Ruhlman and Polcyn attribute same antibacterial properties to the nitrites as well though, and particularly to guard against botulism. So, is just using salt bad, and potentially dangerous, advice? And, just to be clear, I'm not talking about dry cured stuff that requires nitrates and nitrites. Cheers, Geoff
  13. Cheese and chocolate place at Manning is now papered over. The Vietnamese place across the street from it has had a name change North of Brooklyn has Naples style pies for takeout (and a few seats) on Palmerston. And if Brooklyn = Queen St. A place called feelgoodguru has opened beside Clafouti across from Trinity Bellwoods. I believe sprouts may be involved. I think that's about it. Cheers, Geoff
  14. Anna, there's a place north on Weston Rd that is good for Thai ingredients: http://www.torontolife.com/guide/food/delis-asian/vientiane-supermarket/ If it is still there. I haven't been in ages being downtown and not with wheels. I never really got into HSSS. I should give it another go. Cheers, Geoff
  15. In the news in Toronto today: http://www.thestar.com/news/article/1163799--cousins-wage-a-cold-war-in-kensington-market I shop at both. Cheers, Geoff
  16. More details here: My link Don't think I can go. Wish I could. Edit: The Toronto Reference Library. Cheers, Geoff
  17. I see a sign has gone up saying Lamesa - Filipino cuisine, in the Rosebud space. Dunno when it will open. Forgot to mention the Church place at Queen and Dovercourt. Diveish bar 751 is papered over with an opening soon sign. Cheers, Geoff
  18. Slightly OT, But wondering if Gordon (or others) have tried the new high-end (hotel) places? Stock in Trump got a ghastly review in the Star a week or two ago, which may or may not sway you one way or the other. Or more broadly, what are the (newer) places you're interested in? Cheers, Geoff
  19. Not much going on in my hood. Lost a Second Cup (Queen & Palmerston) in exchange for a frozen yogurt place. But don't fear Queen Westers, the loss of a coffee place has been negated by the opening of a coffee place in Tota during the day at Bathurst. Rosebud is papered over. When I last walked by there was a guy wearing a Food Dudes t-shirt hanging about out front. I suspect that may hold a clue to the next incarnation there. Lessee - Ursa in the former Bar One space has been open for a couple months now to good press. In the other direction - is Bahn Mi Boys open yet? Haven't been as far as Spadina in a while. In the Oh Boy Burger (and very briefly Bohmer gastropub) space a cocktail bar (LUcid, I think - not sure if connected to the resto?) has been open for a while. That's the winter (sorta) that was. Cheers, Geoff
  20. rgruby


    Glad to hear they're still putting out good (if perhaps inconsistent) food there after the changes a couple (few?) years back. Sad to say, I've still never been. Cheers, Geoff
  21. Hmmm. that may be worth a look - but I don't really know what I'd be looking for, what brands were quality and which were junk etc. But I guess for a few bucks, might be worth taking a chance. Although I think I'm going to take the plunge. Probably on a KA. I've decided that the Electrolux/DLX/ whatever its called now is too spendy - at about twice the top of the line KAs here in Canada. Despite seeing yet another thread on here about a KA dying while mixing bread dough. I guess I'll have a look at the Viking and the Bosch as well. Cheers, Geoff
  22. I'm staying near Billy Bishop City Airport, not the main Airport. Am I wrong in thinking I'm more or less downtown? I don't know the exact hotel yet (Corp people setting things up and they are sloooow) but I'd be very surprised if it wasn't one of the closest hotels to the airport because that's what they always do. Queen & Beaver looks great, as does Le Papillon - those are both in my file now. Any recommendations for sushi? The airport is downtownish - but it's not really downtown. The airport is on an island, and to get to the mainland you will have to take the world's shortest ferry ride. Seriously. There is a hotel not too far from there, but it's not right there. But, go a mile or two into the city, and there are dozens. It's an important mile or two though - down on the lake is condoville and not much else. Cross over the transportation corridor, and then you're downtown in terms of amenities, public transport, and restaurants. As for sushi, hmmmmm. I just get take out from a local place. Decent, but I wouldn't go out of my way for it. Hiro on King St. E. is probably still reliable- been ages since I've been in there. Most of the downtown sushi joints are nothing to write home about though. Hiro is one of a few that rise above the mediocrity. Any particular ethnic cuisine you're interested in? There's a Chinatown and Korean stretch downtown and Greek and Indian not too far afield. And probably pretty much anything else can be found, if not always done well or downtown. Cheers, Geoff
  23. Let us know where you're staying - there isn't much around the airport. It's pretty much all condos there, with very little in the way of eating opportunities. Cabs are plentiful, if a bit pricey. Anywhere downtown that you'd want to eat will be fine to travel by cab or public transport by yourself. Parkdale can be a bit sketchy, but when we were house-hunting we were looking there. I certainly wouldn't hesitate to go there, I wouldn't be concerned if my wife was out there with friends and coming home by herself etc. Becoming full of hipsters etc. Depends on your comfort level. I don't think its any more dangerous than most other downtown areas, but it is maybe a bit rougher around the edges. Black Hoof could work - if you can get there early. I'm not sure if they're still on their no reservations deal, but if they're full, there's nothing else around it. Although College street, and Ossington are both full of restaurants a five or ten minute walk away. Cheers, Geoff
  24. I've seen at least a couple chefs recently describe their food as "fusion". Not that many years back I think most chefs would running screaming away from that term being applied to their food. So, is what I've seen just an isolated thing, or is fusion (at least as a term) making a comeback? Cheers, Geoff
  25. Dorie herself suggests that most of the recipes can be made without one (marshmallows was one she mentioned). But I don't have a hand held mixer either. So, it's probably going to be one or the other. So, while most of the recipes can be made without a stand mixer - that doesn't mean they aren't such a pita without using one that you'd try with a hand mixer once and vow never to make it again until you have a stand mixer. If you know what I mean. Which may not be the case given the mess that sentence is. And, not owning a stand or even hand mixer, you can probably guess I don't do a lot of baking. That isn't likely to change a whole lot no matter what I end up getting. So, small batches, fairly infrequently. I have made my own bread in the past. Usually kneaded by hand, although getting some arthritis now so that may be an issue in the future. I will also say that I did look into the stand mixers on the market about a year ago (thanks Andie!) but really couldn't tell whether any of them would do what I want. (Baking plus small - 1 to 2 loaves - of bread dough.) So, if I can rule out making the recipes that call for a stand mixer and I decide that I can keep making bread by hand, is there really any reason for me to pick up a stand mixer? And a further question - didn't most of the baking techniques that would use a stand mixer exist before they came into being? I know that the mixer makes things easier, but for how much are they actually essential? Thanks, Geoff
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