rgruby

I'm still on the fence. I did get a soapstone sample, but I haven't put it through its paces yet. I was told by a guy that sells both soapstone and granite, that the type of force that would chip or crack soapstone would do the same to granite. I'm not sure I believe that. I was also told that small nicks and divots can be "patched" to some extent. I suppose it might be worth asking about this, and how well it works. There are definitely differing levels of hardness in soapstone.The samples I was looking at were both quarried in Brazil (I think). the harder one had a definite green tint, whereas the softer one was closer to black. The softer one you could scratch with a fingernail. I'd advise getting a sample, sliding some pans across it, maybe dropping a can of tomatoes or juice or something relatively heavy on the sample (and particularly the edges) and see if you can live with the result. As someone alluded to upthread, all the counter materials have their strengths and weaknesses, and none seem perfect, even if cost were not an object. Best of luck with it. Cheers, Geoff Ruby

I'd love to hear more about that! ← Oh, yes, please. I've been offered six months in Italy, and wonder about your experience. Will you share? ← Don't want to hijack the thread, so I'll keep it short. If I can. (Apparently I can't). My stage was basically a co-op term - I was a student at a school that had an Italian program. Staging in Italy was part of the course. On the plus side, all the bureaucratic stuff and lining up the stage was done for us. This is not a small thing in Italy. But, we didn't have a lot of input into where we were sent. One guy ended up at Le Calandre, the Michelin 3 star near Padua. A few of us got set up with hotels on the Adriatic. I ended up in the kitchen of a boutique hotel a couple of hills south of San Marino. Stunning location, but isolated (I didn't have transport. The town was so small I had to walk to the next village to buy toothpaste, wine, you name it). The stage experience itself was mixed. The hotel's clientele was mixed too - a lot of Brits, a few Americans, and Italians. We also did at least one party or wedding every week - several of them British. So we did a fair bit of salmon - not exactly a local fish. But they'd come in fresh, gutted but not scaled. I got pretty good at taking the scales off by the end. The scallops came in in the shell. Got to work with some seafood that aren't too common here - I think I cleaned a cuttlefish on my first shift, and some cannochie (or something like that) - kind of hard, pointy shrimp type things. But the shrimp was frozen and from Indonesia or Thailand. The bread was brought in, and bad. The stuffed pastas were awesome, but they were made by two women both named Paola. (I tried "helping" one afternoon - I ruined a lot of perfectly good pasta) not by the kitchen staff. Well, we made the stuffing. I was surprised by how much potato we used, and turkey as well. Pasta for staff meal twice a day. Be prepared to eat a LOT of pasta. I was largely a prep guy - given the size and organization of the kitchen (nobody had assigned stations as such) and my level of (in)experience, that was ok. Even the sous didn't cook the pastas - that was strictly the head chef's domain. If you want more hands on - I'd make sure that is very, very clear with the place you're planning on staging at before you get there. How's your Italian? Mine was rudimentary at best, but the sous chef spoke English. The result was that my Italian didn't really improve. Which was ok in the kitchen, but was a bit of a drag outside of it. There'd be a conversation going and everybody would burst out laughing - I had no idea why. Biggest thing I learned - keep it simple. Although my stage was an upscale restaurant, our presentations were quite simple, and there often weren't a whole lot of ingredients on the plate. But you didn't need more. I'll stop there. Except to add this link from Louisa's blog that I referred to upthread: http://www.movable-feast.com/el_bulli/index.html There's some stuff on preparing for a stage there. Check out the archives for lots more on the staging experience she's had. Cheers, Geoff Ruby

The practice of working for free, or stageing (staging?), is quite common in the resto biz. Often, the stagier is provided room and board for their labour. But this is not universally true. And, the stagier may have other expenses (laundry, transport etc.) that make it a money losing proposition even if all the meals are provided for and they are also given a roof over their head. I've also heard that some places actually require you to pay for the privilege of volunteering for them. I won't name names, as I don't know for certain, but if someone else can verify? I'd love to hear more input into your first point. In many businesses it is not unusual to have co-op terms, particularly as part of the requirements for an educational degree. It seems that some restaurants have taken this approach - albeit often outside of the scholastic realm - offering training and experience in lieu of pay (and the potential for a goood reference), and made it part of their business plan. I'm not sure exactly what to make of it. On the one hand, is it fair not to pay someone who is essentially an employee (even if they're given a room and being fed?), and are potential stagiers getting postions that would otherwise go to paid employees? I'd like to hear from folks who've done extensive stages to hear their thoughts. (I staged in Italy for three months, by the way, and have mixed feelings on the experience). I guess another point is what sort of time commitment are the top restos demanding of their stagiers? Can you stage for a couple of weeks, or do you have to promise months? There was an egulleter named Louisa who staged (I think) at some places in Spain and France. If anyone knows the link to her blog, could they add it? If not, I'll look it up and add it in a day or two. It's well worth perusing. Anyhow, fascinating questions (to me) and I hope others who've staged will join in. Cheers, Geoff Ruby

Herve This's book, Molecular Gastronomy tested whether salt actually penetrated the flesh. The answer: No. So, salt when you like was his advice. I salt before. Cheers, Geoff Ruby

Ramps? they should be in season soon. Not sure I've ever seen them for sale here. Cheers, Geoff Ruby

High Tech on Front carries a small selection of Cuisinart stuff. Might be worth checking out but I'm guessing you'd be paying full list price or close to it. Maybe the Bay? They used to carry All-Clad I think. Might still. Not sure whether Nikolau's carries All-clad, Calphalon or Cuisinart. Best of luck with your search. Cheers, Geoff Ruby

I think the Italian butter at Schefflers is from Beppino Occelli, I've picked some up there before. ← I'm not sure if that's it or not - the name sorta rings a bell, but the packaging looks a bit different than what I recall. Anywho, I'm not in SLM all that often, so anyone? I'm not surprised your butter got confiscated - I thought there was a blanket prohibition on bringing in most foodstuffs not in a can or bottle. Don't you have to sign or check off something to that effect on the customs clearance form? I wonder if it has any actual regulatory justification or whether it's just policy. Interesting that they couldn't point you to any justification for taking your superior dairy goods. And, I'll ask again, does anybody know if there's a regulatory reason there is no higher butterfat content butter available in Ont? (And, does anybody know if Quebec, in particular, has any higher butterfat butter manufacturers? BC?) Cheers, Geoff Ruby

First, thanks for the pics. The dishes certainly look interesting. What did you think worked? didn't work? Cheers, Geoff Ruby

Well, not to disagree or agree with Chatto's list; but, if it were your list, what else would you include (or exclude). Yes, some of you have already done that. Thanks in advance. I will say that while I don't entirely agree with Chatto's list, I don't eat out often enough at the higher level/price point to disagree with it (entirely) either. I suspect that if we were to increase the list to thirty or forty, most of our faves would be included. (Am I wrong about that)? Is Chatto's list too centered on the nice silverware, spendy wine list, pressed tablecloth etc. side of things? I suspect that if we each drew up a list of the top 30 restos in town, the lists would not be too dissimilar (??? I could be wrong here) . And that there'd be lots of overlap with the TOLife list. (Also, I could be quite wrong here.) I guess I'm saying that while there's room for disagreement, the list of top restaurants is perhaps 30 (maybe forty) deep. This is not to say that the places that wouldn't make such a list are not worthy of your patronage. I've said it before and I'll say it again, Torontonians are lucky to have the breadth of options they have. This is more about the best of the best. Cheers, Geoff Ruby

Was in Scheffler's in SLM today. Saw an Italian (I think) butter that claimed "no less than 83% mf" - I'm assuming > 83% bf? Was $6 for about half a pound. So, first, is this actually higher fat content than the regular ole supermarket stuff? And, if so, why does it have to come from Europe? Is there some rule or regulation limiting the fat content of butter here? Cheers, Geoff Ruby

OK, who does own Lobby and what are its/ their connection to the Star? I will say that if there is a reasonably close connection that should be made explicit in the review. Thanks, Geoff Ruby

Here's the link to the Star's review: http://www.thestar.com/NASApp/cs/ContentSe...l=1057147809818

You might've been there in the changing of regimes period - not the best time to judge any restaurant. I will say I've never been to Lobby, but the reviews I've seen weren't overly kind. Until the one in Saturday's Star. The Star article mentions that the new chef was hired partly on a guest stint he did at Susur's. I also recall seeing a blurb that he was doing a Winterlicious menu at Lobby. I take it that that was a further trial period and that the management at Lobby felt he passed the test. If you ate there three weeks ago, that's around the end of Winterlicious. You may have been eating the now former chef's food. If so, it may not reflect the new chef's style, attention to detail, etc. etc. etc. Even if it was the new chef, let's give him a bit of time to get his own team together to deliver his vision, and to get acquainted with the TO food scene and product availability and so on. It sounds like something new for TO. If it's good, I hope it prospers. Cheers, Geoff Ruby

That was its rep before they got this new chef from Spain. Oh, the article mentioned they'd also poached a bunch of Susur's servers. Have you been there since the new chef was in charge? Cheers, Geoff Ruby

Lobby was given a largely favourable review in the Star yesterday. They have hired a chef who's been working in Spain - and he's brought some of the adventurousness of the current Spanish dining scene with him it appears. "Caviar" made from red peppers. Foams and all that. So, first off, anybody tried it yet? Based on the review, it's definitely on my want to check out list. Second, do you think will "molecular gastronomy" fly in TO? Cheers, Geoff Ruby

I'm not sure I'll agree that downtown Chinatown is a wasteland - but I'm not sure it offers anything that can't be had around the Port D'italie or Belleville Chinatowns in Paris either. I'll agree that Koreatown is worth a visit - I ventured up to Korean Village for lunch yesterday myself. Cheers, Geoff Ruby

Are there any places in town that are truly regional Chinese? Most of the places in the downtown Chinatowns at least, if they refer to region at all, mostly refer to Cantonese and/or Szechwan. A few will have some Hunan dishes (Hunan Palace maybe?). Swatow, I believe, has some connections to Fukkien province. There's apparently a Uighur (sp?) place out in Etobicoke. So. Where are the places that are doing cooking predominantly (if not wholly) true to a specific regional Chinese cuisine? Any particular faves (restos, dishes). Thanks, Geoff Ruby PS - One of my favourite places to get takeout from is the Gandhi restaurant on Queen. While the restaurant is not Chinese, the owner chef's name is Avatar.

Me too. Thanks.I have much the same question, and I too hang out elsewhere - the France Forum. But since I'm staying near the ballpark, are my evening ethnic choices any different than the suggestions you gave helenjp? I'm interested (if you're not familiar with my quirks) in good food, damn the decor and reasonable prices. Thanks. ← John, Are you interested in stuff within walking distance? Are you willing to take a cab ride? I think we've had a recent thread about food near the Dome. In any event, Ill chip in a couple of suggestions that are within a five or 10 minute walk. First, King St. a couple blocks north of the ballark, is chock-a-block with restaurants. Most of them are ok, but not really worth going out of your way for. However, there's a little place called Spoon that's in that strip, and has been garnering good reviews lately. I've never been, however. Tutti Matti is a Tuscan place on Adelaide & Charlotte - about a one minute walk from Spoon. If you're feeling homesick, Le Select Bistro has just moved to new digs on Wellington, west of the Dome. Again, a fairly short walk. Great wine selection, much loved in its former space, but have a new chef and been getting so-so reviews. Thuet, who I believe is Alsatian, is a bit further, but still not far. He has recently bistro-ized his formerly luxe place (well, he's calling it a bistro now), on King right beside fusion-meister Susur Lee's two places (uh, Susur and Lee). Still expensive by Canadian standards (@$200 for two I think) but he's been getting raves for the new direction. Chinatown's a short transit or cab ride up Spadina from the Dome. Short cab rides would bring you to Queen West and Habitat (had a nice meal there last week, there's a recent thread in the Toronto forum) and Czhehoski. A couple of big blocks past that (still a short cab ride) there's the College St. strip (Bathurst to Ossington) which has dozens of restaurants. Just past that is Chiado, which is upscale Portuguese - perhaps something that you can't get in Paris? It has a sister resto within a few doors (can't remember the name) that is less pricey. Jamie Kennedy's restaurants have been mentioned. I'll mention them again. Not too far from the Dome. OK, that's a start. Cheers, Geoff Ruby

Have you tried Alex Farms in SLM? They sell a nice butter from blocks, produced locally, but I never asked them what the bf content might be. ← Last time I was at the Cheese Boutique they also had a non-commercial (artisinal?) butter for sale. I think from the Ottawa Valley. Again, it didn't give the fat content, and having bought a block, it doesn't seem to be richer than the normal commercial stuff. (Then again, I haven't done any baking with it) But, it might be worth asking them to see if this butter is higher in fat, or if not, whether they could get any in. Does anybody know if there are any Quebec dairies producing a higher butterfat butter? That's where I'd look. Cheers, Geoff Ruby

that sounds like Room 471, which I went looking for last year and couldn't find, and information on the 'web about it is pretty scarce. I presume they are long gone. Yeah, pretty sure Room 471 is what I was thinking of. Guess it didn't last too long. Cheers, Geoff Ruby

Funnily enough, my wife got an email yesterday titled "MSG - Poison", which went on and on about how msg is making us obese. Perhaps msg will become the new trans-fat? And the cold tea thing - I didn't know the Spadina restos did that. We always went to Dundas behind city hall back in the day. (While I'm on a tangent - Kev, where'd your avatar go? I thought it was Sammy Davis Jr. at first!) OK, back to the topic of the thread. Last weekend I ended up going to La Hacienda on Queen near Bathurst. For years they kept the kitchen open til at least midnight, maybe even last call. Well, no more. The kitchen closed at 11. We ended up staying for drinks, then they kicked us (and everyone else) out around mignight. It was slow, but sheesh. So, I'm not sure in the Queen / Bathurst area where to go that's open late and serves drinks too. (Maybe Shanghai Cowgirl? Does the Queen'shead keep its kitchen open late? Squirly's? But if you're on Squirly's patio, try and keep it down so my kid can sleep. Ok? Not really even joking here.) Cheers, Geoff Ruby

Isn't there a place on Richmond that opened specifically to cater to the after hours crowd looking for a decent nosh? I'm thinking around Spadina-ish. I read about it, but don't know if it ever opened. Or if it did, whether it survived/s. From what I recall, it didn't even open 'til midnight or possibly later. And, my guess is only Thurs - Sat. Anybody? cheers, Geoff Ruby

I've read a bunch (but not all) of the threads alluded to here. Would it be fair to say that if you want to do hot and cold smoking, it's probably best to have separate units? What are some of the better units specifically for cold smoking? And, if there are those that disagree that you need separate units, what are the the better units that do double duty? (Workarounds for the Weber unit have been discussed a little bit - how about for some of the others?) And, just for fun, does anyone know of links for building your own (hot or cold) smokers? Thanks, Geoff Ruby

Hmmm. Home brew shops (for beer) might have that - but I think most have them have left us, and the places that still cater to that just deal in kits - which are syrup based. Might be worth calling around. If you'd be interested in mail order, Paddock Wood in Saskatoon (I think) might be worth checking out. I'm pretty sure they have a website. Cheers, Geoff ruby

You are positively clairvoyant, Ms. Kates. ← Yeah, it's a constant. But she's not wrong on this topic. (I don't really care about whether someone takes my coat or not - but indifferent (not necessarily even inept when attention is (finally) paid - although there is no shortage of that either) service is the rule rather than the exception here. And at all levels of dining, in my experience. That just should not be the case). Exceptions, of course, abound. If this thread grows legs, I hope that examples of exemplary service will come to the fore. And that egulleters and others reading this will check out those establishments. And, now, back to my rant. George Brown has courses in Culinary Management that deal primarily with front of house. Where are those people going? What are they learning? Are they - if slowly - improving the service in Toronto and area restaurants? Why don't the restauranteurs here give a shit about decent service? (No doubt many do - at least in the abstract, but service in TO restos remains circumspect at best.) Who, if anyone, will rise up and be our Danny Meyer? Can I highjack this thread into a broader commentary on service in TO restos (Anna N? Jake?). If not, I think it deserves its own thread. Cheers, Geoff Ruby