rgruby

Er, I seem to only post about Queen W between Tribell park and Bathurst anymore. And, at the rate places are closing (Vdara, RIP), there may not be much for me to talk about. Thanks Jen! those pancakes look good. Cheers, Geoff

Harlem Underground is now open. Asian Monsoon just down the block isn't. Further east, at Denison the Arepa Cafe has opened. Oh Boy Burger has also opened to much hoopla down that way. It's a hamburger, people. Cheers, Geoff

Madras Pantry opposite TriBell park has paper over the windows. I thought the concept was good, But - tried it once and didn't manage a return visit. Cheers, Geoff

I think you're referring to Pasquale Brothers. That's it! Thanks! Cheers, Geoff

The bulk place in Kensington at the corner of Baldwin and Augusta (Casa Acoreana maybe?) does in fact have it. Popped my head in yesterday and asked. Can anybody help me out with the name of the place I referenced above that used to be on King? It's driving me nuts that I can't remember the name. Cheers, Geoff

I think the place at the corner of Augusta and Baldwin has it - but don't quote me on that. The place that used to be on King near Sherbourne (George maybe) but that moved out to Etobicoke a few years ago had a lot of Cajun/Creole stuff. The name completely escapes me though. Cheers, Geoff

I just heard about this. Apparently an outbreak of listeriosis in some raw milk cheese last fall in Quebec lead to a temporary ban (??) on their production and/or sale. I'm pretty sketchy on the details - but I do understand that a large quantity of such cheeses were confiscated from Atwater's fromagerie. I'm assuming others as well? But I just don't really know the details. So, could someone fill us in on what happened last fall and what is happening now? Thanks, Geoff

It's now open. Cheers, Geoff

I'd like to bump this up. There's been a bunch of Canadian books published since this was last discussed. Anybody have any comments on the new(ish) batch of Canadian cookbooks. Or want to add to the list of older ones worthy of checking out? Cheers, Geoff

Yup, it's irregularly shaped and a bit of a pain. Do you need it to look nice, or do you just want it chopped quite small? we actually used a meat grinder attachment where I worked in Italy. But a home food processor or grater would do the same. (Yeah, it's probably a bit more watery. do you think it matters for your application?) For me, at home, I just use a knife. I'm not doing big quantities, so it's probably at least as fast as the food processor once cleanup time is factored in. (And, I actually like doing this sort of prep). Or, check out one of the plethora of knife skills books that have surfaced in the past three or so years. One was by one of us (an egulleter). But really, either go the machine route, or practice a bit with the knife. Basically I start by chopping the stalk into manageable lengths ( a couple inches). then dividing those lengthwise (depends on the width of the stalk at that point. If it needs to be divided into fourths say, I cut it down the middle, and then do the same to both halves. For sixths, I angle the knife to take a third off and divide that in half, and then take the other piece and cut it lengthwise in half, then each of those pieces in half again). And then take those lengths (as much as you can handle) and dice away. Keep your thumb outta harms way! I used to hate dicing celery. Just took a bit of practice. Oh, use the leaves too. They taste good. Cheers, Geoff

Well, I went back and looked at the recipe I posted above and sure enough it specifies brewers yeast. I don't know if it would really make a difference, but, worth a try. Cheers, Geoff

Just going to add that the recipe I gave was also used in a ridiculously hot oven. No idea the actual temp. But very, very hot. NOT a home oven. Cheers, Geoff

Would it be possible that heated olive oil acts like a hydrogenated oil when consumed (ie raised bad cholesterol and/or lowers the good cholesterol?) I'd find that more plausible. Cheers, Geoff

How easy is it to find kataifi dough in TO? I might try the oached pears that are on the cover of the current edible TO if I can find the stuff. Cheers, Geoff

So claims a columnist in a local Toronto food mag (the Healthy Habits column in the Sept/Oct City Bites). I haven't heard this before. Can anybody point me to a source for this? Cheers, Geoff

Ok, found my little notepad. Here's the recipe as I wrote it at the time from Demis the pizzaman. (For @50 pizzas of @200g) 10 kg of farina O 4.5 L of cold water 1 L of sunflower oil 300g salt 3 packets (like you'd add to coffee) of sugar 100g brewers yeast Mix everything except flour, then add 1kg at a time. When mixed, let sit covered at room temp for 20 mins Then put in a plastic bag in the fridge to rise Well, that's it. Looks like it could easily be scaled down. Not sure if you need the sugar. Seems like quite a bit of oil? But I do know Demis made really good pizza with very thin crusts that still had a bit of chew to them. Cheers, Geoff

Well, mine does. Does anybody know why? Cheers, Geoff

Irie, just west of Tecumseth/Palmerston is morphing into the Harlem something or other. Seems to be a sister to the place on Richmond near Church. Cheers, Geoff

Alright. We're back. Had dinner at Curry Original. Ok, but I thought our two mains (lamb korma and chicken dansahk) were too sweet. Had fish 'n chips at the Pilot for lunch. Good. Had dinner at Chez Piggy. Some above felt it seemed to be coasting on its reputation. I hadn't eaten there before - but I'm not gonna disagree. We happened to be in town for Chilifest. So, chili it was. I liked the bison and the one from the folks beside them. The firemen's wasn't bad either. Also had some poutine at Bubba's before we caught the train home and the "homemade" (er, Chapmans) ice cream at the place beside Woodenheads. And, one other observation. I believe Kingston, Ontario, Canada to have the most Thai restaurants per capita of an city outside Thailand. Cheers, Geoff

Apalla has opened in the Indus Junction space. Looks more like your standard curry house. They have a lunch buffet. Will try and check it out in the next couple of weeks. It appears that Jalapeno at King and Tecumseth is gone. I've passed by a few times in the last couple weeks and it hasn't looked open. Cheers, Geoff

I like Saveur. I was a subscriber for many years. There was some kind of hiccup with my subscription though. I contacted their customer service to try and sort it out. (The subscription was a gift - so I'm not really sure what happened - the gifter isn't sure either). Didn't hear back from them, and I guess I'm no longer a subscriber. This isn't a comment on the content of the magazine - which I like. But they didn't think enough of my several years of continuous patronage of their magazine to even bother getting back to me. Maybe just one of those things. I'm not going to get too worked up about it - it just means I'll probably pick up the occasional one instead of every one. Despite my little issue, I think it's still the best foodie periodical out there = medium length articles and a reasonable number of recipes. Cheers, Geoff

Can I bump this thread up again? It's been a year since it was last "updated". Is there anything new and worthy in Kingston? I'll be there end of next week and we apparently have a babysitter for one night. So, one nice meal out for dinner, a couple or three lunches and another dinner with a 4 year old in tow. I will go back an have a look at this thread before I comment further. Thanks, geoff

I like Sahni's book as well. Just looked at it about half an hour ago in fact to finish off a lamb vindaloo I had started (without a recipe). Ended up putting a bit of tamarind in (as well as black onion seeds) in that I wouldn't have otherwise. My "recipe" today is not hers - but it's pretty delish. Cheers, Geoff

I had a quick look in the spots I thought it'd be. Alas, I did not find my little green notebook that has that (and a bunch of other) recipes I brought back with me. If/when I find it, I'll post. But it's not gonna change your world I don't think. It's just a pretty standard dough recipe. Cheers, Geoff

Geoff, please find the recipe and post Per favore I'll see if I can find it. I've actually been meaning to post it on here for eons because it'll actually be easier for me to find! It was a bulk recipe though - for about 50 pizzas if I recall correctly. And it used italian flour. But it really wasn't anything earth shaking. I've said this here before - I don't think it's the flour, the recipe, even the tomatoes, the cheese or the ovens. it might be all those things, in the right circumstances. I do remember the recipe for the sauce though - tomatoes and salt. We didn't even use San Marzano and the mozza or whatever it was came pre-shredded out of a plastic bag. But damn the pizzas were good. I'll look for the recipe and post it. That's Demis, the pizza man. Cheers, Geoff