Jake

So, as it happens I've been eating a lot of deli the last few months. Mostly because the SO or friends I've been out with have cravings, and really, who can turn down a great corned beef/pastrami/smoked meat sandwich after all! Now, I should clarify that having spent an enormous amount of time in Montreal, there is no TRUE comparison in TO, imho. Most places use the same supplier (name escapes me, sorry) and just depends on the length of steaming and cut. However, we still have some good places here that are making their own corned beef and pastrami, among other things. Some thoughts on recent experiences: Mo Pancers: Have been twice in the last 3 weeks. Wow. It's still really, really good. I prefer the corned beef to the pastrami, unusual for me. Both are made on the premises. They use Silversteins bread and Strubs pickles. Fries are decent & crispy, service excellent. No wonder it's been around forever, it stays great. Wolfies: Haven't been here in years. Any thoughts? Centre Street Deli: Been here lots, our basic go-to for smoked meat cravings, but way out of the way for us. Pastrami is good too, fries okay. Service good. This place is consistent and I've only had one bad sandwich there (really dry, even though ordered medium..) My SO appreciates the Black Cherry soda they don't have at the other 2. Katz (on Dufferin south of 401): stopped in here before Christmas and had one of the worst pastrami sandwiches ever, and snarky service when I asked the availabilty of hot mustards such as Keene's or Colemans. Wouldn't return. Friend I was with had a hot dog that was pretty much grey, and according to him, tasted the same. Mel's on Bloor: Smoked meat sandwich a couple months ago. Hand cut meat, nicely cooked/steamed, friendly service, good bread and pickles. Didn't try the fries. That's all I can think of off the top of my head........ What are your thoughts, faves, etc?

Thanks for the pics, it looks lovely.

I was starving today! Miso soup, assorted sushi/sashimi, spicy maguro temaki. Found a place near the new office that has credible sushi, woohoo!

I will never again attempt to make Rice Krispie squares using the microwave to melt the marshmallows (a first, for me......and a last). Yes, there are a lot of marshmallows in the bag. No, it does not take 5 minutes at high in a very high-powered microwave. Yes, they will blow up all over said microwave and turn into a sticky molten mass upon removal. Blech.

Going to Bymark with friends, however I have to admit I wasn't too excited about a lot of the menus being offered this year. For many of my favourite places I'd rather just go with their regular menu, even with the price difference. I admit, I have to be somewhat more careful than some as my other half is allergic (really, it's not one of those "preference allergies") to all shellfish so it can limit us sometimes in cases like this.

Thank you, John, for a truly exceptional blog. Belated birthday wishes and hopes that the coming year will exceed all the ones that have gone before...

Ah well, thanks for asking, and welcome to Egullet. I hope you'll post more of your finds (good and bad) on the Toronto board.

What did she eat?

Splendido is great, but for a visitor with only one night, I would have to say Perigee wins the vote.

Tom Yum Pho Miso Soup Shrimp & Grits baked cannellini beans with either tuscan style or french style depending on the mood Fatte All supplemented with a few comfort foods from my own childhood.

Best thing I've read in ages! Thanks so much. Unfortunately, I can relate all too well to those dates.

Any particular suppliers you're looking for? Fish? Meat? Fowl? Bread?

Alinka, it just tells us that you are incredibly talented in your own right, have a great eye for food photography, and definitely don't need any special props!! Thanks for sharing.

I cannot possibly live without my Crystal. It is the best, imho! Will be stocking up for sure.

Made latkes for dinner last night, sorry no pics as the camera is, well, therein lies the problem. I, too, am a squeezer. They turned out beautifully and I had to kick the SO out of the kitchen as he was eating them as fast as they came out of the pan!

It all looks fabulous, Marlene. Glad you get to take a night off, hope you're going somewhere wonderful. How did you like the potatos? Would you make them again?

I find both Merlot and Chardonnay vary greatly in taste depending on where they are from. May I suggest you go to one of larger LCBO's and speak with one of the Vintages consultants there? If you can provide them with specific wines your husband particularly enjoys it should be easy to direct you to an appropriate gift.

Breakfast for one as the SO is not feeling well. Decided to indulge in a teenage years favourite since I had been shopping yesterday. Patty on a bun and a Ting. (Jamaican meat patty on coco bread with a grapefruit soda) Awesome.

Legourmet, that meal looks fabulous. I would be pleased to be a guest at your table any night, especially if the pictures don't do it full justice.

Jamie, I've just managed to catch up on your wonderful blog and wished to add my thanks to you for taking the time to create such a fabulous blog. You have a wonderful way with words, stories and imagery. It was truly a pleasure to share the week with you. All the best to you and Eva for the coming year.

Have fun piping! The first time I made these many years ago it never occurred to me that there actually is technique involved when piping them. My first pan looked like lopsided turds! I learned very quickly to use even, constant pressure when using a pastry bag and that consistency does matter! FYI: don't try these with purple potatos either.

You got it, kiddo. Bake them for a bit to heat through, broil to brown the tops if need be. Serve immediately. I like these for last minute stuff especially when cooking in a home kitchen since all the work can be done before leaving your burners free for veg, gravy etc.

Agreed, there used to be choice. Karo is dark corn syrup, much different than the stuff we get up here, even their light syrup is superior imo. Cane syrup has a completely different taste. Lyles calls itself golden syrup made during the sugar refining process. Pretty sure it will taste wrong. All I've seen in the stores lately is beehive. yuk.

Sounds great, estufarian. Hope you'll keep us apprised of any future events.

Kev, anytime you come across something like that PM me and I'll add the info to the Toronto calendar....cheers.