Jake

Jay, there is a little Korean/Asian supermarket on the north side of Lawrence, between Victoria Park and Pharmacy that has numerous varieties of kimchee made in house, or so I understood. There is a language barrier so I just bought a few kinds and experimented awhile ago. Yummy. I'll get back to you on some of the other stuff, including coffee, I'm late getting ready for a dinner party and my SO is glaring at me!!

Kathleen, you're right on the money for the sprouts. I clean them and then cut an "X" in the bottom hard stem. I then blanche them until they're just slightly soft, umm think 3 - 5 minutes depending on amount etc. but I always test with a knife. They can sit then. Start with the bacon and onion, add apples and sprouts when the former is half done. Apples can also be added at the end if you want them to be a bit firmer. I assume you're sauteeing in butter and whatever bacon fat there is, should you need a little extra liquid try apple juice, or even maple syrup. Your dinner sounds wonderful, can't wait to see pictures.

I'm sure they'd be happy to teach you to shuck, the staff are great there. For a detailed pictorial go toBeau soleil website. I've shopped at Global before. Nothing bad to say. However, really like the staff at my 2 usual haunts. Great for knowing my tastes etc. and directing me to new things. For sweetbreads give Upper Cut Meats at the SLM a call. You could also try Royal on Danforth, but I have not used them for this before.

What don't you like about Alex Farms? I frequent the one on Bayview, and prefer it to SLM, the staff at Bayview are great. Prices have been reasonable too.

Is City Fish Dufferin and Lawrence? Haven't ben there yet, but it is on my list. I moved from Yonge and Lawrence to Pickering. Before that, several years in the East Village. I tend to overbuy in big marts or big box stores, and end up with stuff I take to the park for the animals. I really miss buying seafood, meats, breads, produce on Second Avenue, daily. Suburban life has its advantages, but fresh local food is not part of it! Diana's is not too far away, and Taro is a short drive. Have found many good places on Lawrence East, many of them mentioned in earlier threads. ← No, I'll be food is not an advantage of living in Pickering. I had the same problem when I was in Aurora for a short time. Blech. Yes, City Fish is on Dufferin south of Lawrence, Lady Yorke foods (old school Italian) is in the same plaza, so try both. There is a little Columbian bakery in the same plaza that does great cafe con leche and savoury pastries and pain al leche for breakfast. Haven't tried the sweets as sweet is not really my thing. City Fish is my absolute fave for fish, Diana's is great for oysters, especially the Beau Soleil. They had some great deals on Malapeques from PEI last weekend.

Elie, I second Daniel's comment, that looks absolutely delcious. Have you put the calzone recipe in RecipeGullet?

Fried chicken could be worth the drive to Oakville. There is a new bakery at Bayview and Millwood in Leaside, EPI with some really wonderful artisinal bread. Sadistick, I've never been to Grande Cheese, I usually patronize Alex Farms or the Cheese Boutique. Have you been to those, and can you offer a comparison?

Bahn mi, iced coffee, cigarette.

I don't know about the Oakville area, I'll do some checking, but I get it at Lady Yorke foods in Toronto....if they have it when I'm there next I'll pop a couple tubes in the post if you like.

My 2 go-to fish markets are City Fish and Diana Seafood. I don't know if they've had Pompano recently, but a quick phone call, or visit if you're in the area should tell you. Service is exceptional at both places and even though they are further out of my way unless I'm really strapped for time I prefer them to SLM. If I am in SLM Domenics is my usual stop. Lately (i.e. the last year or so) I've found the market has the usual fish and that's all, the other 2 shops have fabulous variety. City Fish supplies a few of the better restaurants and chefs in Toronto as well. Jay, where did you move from, and are there ingredients you cannot get here that you really miss?

Sure, I should have made that clear, GTA it is!! I've been known to drive well out of Toronto in search of something specific...my favourite smoked pork is from the Fergus area.

Hi all. I thought I would start this thread as a resource and discussion on where to find ingredients etc. in Toronto. There are a number of us on this board who cook professionally, cater,or just love to create at home and Toronto is a great city with a multitude of places to find unusual ingredients. We're lucky to have so many different ethnic groups and the shops/restaurants that go along with them. As a bit of background, although I have cooked and done some training professionally, I am currently only cooking at home or for friends. However, I shop all over the city for different ingredients. I'd love to share some of my finds and experiences and to benefit from others, especially when it comes to more unusual ingredients. Sure, Whole Foods and Loblaws are one stop shops for many things, and their price points reflect it, I'm more interested in the best (price and taste) smoked duck breast, or the greatest selection of fresh chilies... If you have a question, or something to share or discuss I hope you'll post here. Let's increase participation on this board and see what topics flow from there.

Jay, T & T Supermarket has 3 locations in Toronto. One in the Promenade Mall (Bathurst north of Steeles) One at Steeles and Warden (Northwest corner) and one on McCowan, north of Steeles I think. Sorry, not too sure about the 3rd location just going from memory. I've been to the Steeles & Warden location. Very clean, great selection, don't go on a weekend if you can help it!

There are several companies making fully clad sets, at a price. I found a good set of Lagostinas, charcoal grey on the sides and bottom, and SS on the inside. Their performance is much better than the cheaper disc bottomed Lagostinsa. I'm not suprised that Cuisinart offers both types, but the AC type will be harder to find. ← Jay, I have a couple fully clad Lagostina's too and they're pretty good, as you say, harder to find and at a price, but I do not feel the need to replace the ones I have with AC.

High Tech on Front. I'm not sure they carry anything other than Cuisinart in cookware. Maybe I'll get a new coffee maker. Cheers, Geoff Ruby ← Ahhh, haven't been in there for awhile as it was always pricier than some of the others. They did have some nice decorative stuff, I don't recall what knives they carry but perhaps that might fit the bill. I'm sure if I went in I could find a way to spend it for you...ha, ha, ha.

Mmmm. Looks delicious and a fabulous idea for a new thread, thanks again hzrt8w!

I have 90% All Clad and one Cuisinart saute pan given as a gift. Absolutely no comparison in my opinion. I only use it if I need a 3rd pan quick and even then only for something where it won't make a huge difference. Which store? Perhaps we can help you spend your $$$. Let us know what you decide..

I flipped through it briefly and found it more complicated than Bouchon, and most likely French Laundry as well, at the very least more fiddly. Maybe it's just that nothing really seemed to catch my eye and make me want to buy it. I admire Susur immensly, both food and technique, but it didn't make me want to recreate the dishes I glanced at....

Mussels are super, super easy Kathleen, I'm sure you'll have no problem. Just remember to beard (clean) them before steaming. If you want more explanation, just ask. Good bread and stinky cheese would be a nice end to the mussels. mmmm.

Gonzo's on O'Connor at St. Clair is a little hole in the wall and I've had some decent stuff there. If you want it spicy, it'll be really spicy but they always ask. I've had some decent tacos al pastor at El Trompo on Augusta. Please keep us posted on your search. Hmmm, craving mexican food now.

Andrea, I'm not sure I dare even ask about the "usual breakfast" photo. UGH!

Kathleen, how wonderful to see you blogging again. And learning to cook! You'll love it, I'm sure. The only problem I forsee is that when you an slk throw your fab dinners in the future, they'll be even more fabulous with two chefs in the kitchen! Or perhaps you'll take over as chef extraordinaire and slk will get clean up duty! So, do you have any particular faves you want to learn to make, or is the idea to just go with whatever inspires you in the moment?

It was indeed maple syrup based. It is definitely a tried and true recipe, Susan. One I came up with a few years ago at the cottage 'cause I had pork, and I had maple syrup, horseradish and dijon in the fridge, and not much else!! It is super easy and the horseradish and dijon cut the sweetness of the syrup. If I'm not using freshly made I prefer to use extra hot horseradish and a really good tangy dijon. I find most pork chops these days need the flavour additions. No pictures last night as dinner wasn't served till after 10. Chops were served with brussel sprouts with carmelized onion and sweet potato fries with lots of cumin. Cold beer on the side.

Susan, that looks wonderful. Olives in chili??? That surprised me. How did they go together, would you mix them again?

I think perhaps the biggest mistake was not speaking to the staff about the problem, therefore giving them no opportunity to correct it. It is indeed Manolo's choice not to return, but perhaps not entirely fair to the establishment who were unaware there was a problem.