jayt90

If a cork must be re-inserted, flush, to prevent us from imbibing on the way home, then what about screw cap wines? Would the regulators allow the restaurant to simply screw the cap back on, and send us on our way? Regarding Le Select's $25 fee: I don't think it is unreasonable for the first entrant to make an attempt to set the bar high. Others will go higher, but true competitors will drop the fee level to a reasonable level.

I can make a quick loaf of bread in about an hour. The microwave is essential for this: Add hot water to the dry ingredients (including yeast) in the food processor. Mix for one minute until the dough forms a ball. Proof the dough in the microwave by using the No. 1, or No. 2 setting for one minute. It will be thoroughly warm, and kick-started. Keep repeating this every 10 minutes until the dough is ready for shaping and put in a ceramic or glass bread pan, and continue to let it rise. It will be ready for baking in a half hour. The microwave is integral to keeping it growing. The loaf is quick, and good, though not as good as a traditional day long loaf.

My suggestion is simple, and should work with the spatula, or a dull knife, over a bag in the sink. Remove the scales under a slow stream of water. This will slow the speed of the the departing scales, and lubricate the cutting surface. You may have to cut a few slits in the bag to allow the water to drain.

I lost a cae of 1970 Clos de Tart to a roomate. Any others?

I haven't broken anything of great value, and I've been mightily impressed by how much the bottles can take. But wine glasses are a different story! I have busted Riedel, and Waterfords, usually by dropping something on them, always when inebriated...

I think the LCBO (Ontario) policy is to replace anything broken inside the store. One of the few benefits of the government owned monopoly!

I ruined my LC round casserole right inside my charcoal firebox last summer. I was reducing a syruppy liquid and left it alone when the coals were burning down. Wrong strategy, as I found a blackened surface , very hard, after two hours of neglect. When removed, abit of the LC enamel comes off as well. When I get it all off, and find the sales receipt, I may take it back to LC if I feel aggressive enough. In Canada. the Hudson's Bay Co. has Chinese knock offs of LC, at low enough prices. Not as good yet, but if we wait a couple of years I'll bet their product gets much better.

Well, Geo Brown students at least have the Wolfman, if not Stadtlander.

I think it was Bernie St. Laurent (my spelling could be off); he's the breathless soft spoken guy who fills in for Tremonti and Rogers. Wasn't there a mini-series or at least one TV show done at Eigensinn? I remember catching a few minutes of it; it was dull, gray, and a trifle boring, at the end of winter. I'd love to revisit it.

This would be good enough reason to send it back, or complain. Who knows what was going on back there? New staff; inconsistent policy; running out of some beans? It would be simple for the restaurant to do do something about your complaint.

Pesto! I keep a traditional pesto from October to about March, made from basil, Evoo, parmesan, and pine nuts or walnuts. The basil scent is wonderful, when no fresh leaves are available. Miso Paste: Light, dark, brown, yellow, or red, I always have two or three packages in the fridge, for quick soups and sauces. Seaweed, dried, and Bonita flakes, dried: These make a great soup base in minutes, with miso added at the last instant. I usually remove most of the leaves. Anchovies: I have always bought these in a can, but recently found some dried and salted. Haven't used them yet, but they are good for sauces and sprreads, and re-created pizzas. Salt Cod: I buy it in the semi-soft packaged version, from Nova Scotia, and use it in a brandade, or with Ackee (canned), or any number of ways suggested by James Beard.

As soon as the snow melts, there will be lots of watercress, fresh and peppery, in thousands of Ontario streams.

I can't see many disadvantages to the single lens reflex digital cameras, except price and bulkiness. And those are diminishing yearly. The weight problem was solved with film SLR's in the 90's, with the use of titanium and other exotics. The Rebel is definitely buit to a lower price point, with more plastic and carbon fibre used, and a non ultrasonic lens. I don't know if the D70 matches some of these price savers, but the D20 (and even the heavily discounted D10) are higher up on the quality scale.

The basic rule for broiling, baking, or poaching is ten minutes for every inch of the fish, measured in the thickest part. Use a hot oven, or a hot broiler, or a well seasoned poaching water at simmer. The method was developed at Fisheries Canada, and has worked well in a lot of kitchens for 30 years.

These were Goya brand white beans (great northern) with a "use by" date of late 2005. All of that says to me that beans can be perverse. I concur with the precooking. ← I wonder if the 'use by ...2005' date indicates 2004 harvest. I would think Goya would want all of that crop sold by the time they have the next crop in the warehouse. The only way to be sure of getting fresh beans is to talk to the seller, on the farm or at a farmers market.

I have heard ( and read) so many things that keep beans hard, when you want them soft! But nothing is as important as freshness. If your supply of beans was grown and harvested in 2004, then a little orange juice, or tomatoes, or salt, or oil in the pot won't keep them from cooking in a reasonable amount of time.

The reviews in some of the above posts have been great. There is another, in Petersen's Photographic magazine, Feb. '05, on the Eos 20D. The writer has been using a 10D, but the 20D pulls up a notch or two higher. It is also a little more expensive than the D70.

Until recently, I sold Canons, Nikons, and other brands until they went digital, and my career went elsewhere. But I am now in the market for a digital body, and Canon gets the nod for two reasons: I have a few Canon ultrasonic lenses, including an ultra-sharp macro. In addition, over the years I have found that Canon introduces new features sooner than Nikon, which is more of a 'tried and true', conservative company. Both are very good, and the ultimate test is how they feel, in your hands. Controls, menus, heft, ergonomics etc play a big part. I get annoyed when a digital camera doesn't respond quickly. Each is slightly different. A good return policy is important. A salesperson with a CPC (Certified Photgraphic Consultant, they write a lengthy test to get it) can be a big help, as well as a decent return policy. Happy hunting!

I'll be the first to admit to having a stock of Campbell's mushroom soup on hand. A half a can added to a braise of chicken or pork is easy and quick, when I come home from work hungry. There is a fairly good concentration of mushroom flavor.

Was there a best before date on the container? Even if purchased from a high volume store, duck fat may not move quickly. I would look very carefully at this type of purchase, and probably render my own duck fat from a bird that tasted well, even if frozen.

There is a Flavia one cup at a time brewer in my lunch room, and I avoid it. While there is a wide variety of coffees, it makes a weak insipid cup, and it breaks down frequently. It had to be professionally installed, with dedicated counter space and a water line. We have a Black and Decker in reserve, and it is marginally better.

Off topic, but it looks great, Anna, and would serve well with a slight clean up. Was it done over a low flame? Or in the oven? I've been these types of braises over a flame, in earthenware, and never lost a vessel.

I think you should expect more honest and informative reporting from your magazines. Did the Chef actually say 'fresh' or fresh frozen? Because that's what it was-frozen fish. The time line as posted by you is typical of the small scale long liners but the ones I'm familiar with freeze their fish @ sea.The idea of a fish-especially a Tuna-being as you say 'held' aboard a boat in Tropical waters unrefrigerated is nonsensical-after 24 hours the fish would be inedible-I speak from 20+ years of Tropical fishing experience. (I fished Trinidad's sister Island-Tobago-for Tuna in February '03. The fish we caught was shipped from Crown Point Airport that night, a few hour flight to Miami and was sold fresh in the AM appearing on lunch/dinner plates the same day.) edit-here in Vancouver fresh Yellowfin are flown direct from Hawaii and arrive in beautiful condition. Albacore fresh is problematic here because the local fleet are small operators that freeze all their fish @ sea 'occasionally' fresh troll caught fish are found @ better Sushi bars in season. Seasonally Bluefin and even Bigeye are flown in from the Atlantic-fresh as a daisy. I find it difficult to believe that Sushi joints in a large prosperous city like Toronto would serve weeks old Tuna as fresh when they have access to the same wholesalers/airlines. ← I suggest you read the story, (I'm sure it is in the public library), before passing judgement on the reporting. As I mentioned, the fish was held at 0 C on the boat, in the port, and during distribution. That is not frozen. The portion purchased by a well known sushi chef (it's in the article) came from deep within the tuna flesh, nowhere near the offal, and may have been palatable during the mid week it was offered.

Vintages Classics is having a sale starting Monday, by phone (416 365-5767 or 1-800-266-4764) Most reductions are $4-$6., some higher. The leaflet says it is exclusive to Classics customers, but you can call them, Monday morning, and they may be eager to sell; just mention egullet. There are several that fit my 'under $30' guideline, but my favourite has to be the Australian 627844 SHIRAZ UNCUT 2002 Maclaren Vale (Gemtree) ($29.95) You could hope it goes down smoothly! No gagging.

After a recent story in Toronto Life, I am concerned about the length of time to get sushi grade fish to the restaurant. The fish (a tuna) was caught near Trinidad, and held on board a few days until butchered and graded at the fishery, all at 0 c. The sushi grade portions were sent to Toronto, by air, to a distributor in Vaughan. The sushi chef bought the tuna on a Monday, two weeks after the catch. He said the fish was fresh. Can we expect anything better?