Jake

Not entirely surprising given the news this morning - hope you weren't at the airport. Stay safe.

To echo Chris, fantastic! Great photo display. Can you tell me what else you would use this for? Can you mail samples?

Wonderful post Derek, looks absolutely delicious. We have a chip shop here that does a lovely deep fried haggis that's great for satisfying a craving.

As I understand it St Urbain is indeed an offshoot of the Montreal shop, or certainly was a few years ago.

Jay, I'd be the first to agree with you here. We conducted a "mini experiment" if you will using some of these recs for cottage weekends etc. and there are few that I felt deserved the rating, and few that I would buy again.

Hey guys, let's remember the topic is about the Foie Gras Ban, not WF boycotts etc.... Thank you.

Great report, thanks. I admit to having a long-standing love affair with super Tuscan's myself, and some Sassicaia in the cellar that just might have to make an appearance at the lake this weekend.

Great topic idea, mkjr! Expecially in light of the fact that it is so easy to understand how the LCBO makes it's decisions to do, well anything!

Haven't seen truffled honey in a long while, but now I want some. Alex Farms on Bayview had truffled cheese a few weeks ago, and Cheese Boutique has it regularly if not all the time.

Hi Marcia, glad to see you blogging. Your tomatos look like they're coming along just fine. Do you have more luck with the heirloom varieties or the usual suspects? I've been growing tomatos up here for the last couple years, to great success for a non-gardener, as long as I don't put them in too early!

Jim, you didn't mess up, you're query just posted inside your quote. See above for some other members suggestions with regard to bakeries etc.

Great timing, Chris. I've been meaning to make some, it's been ages and a good friend recently gave me a lovely new crepe pan (NOT non-stick). Growing up I spent a lot of time in Quebec and a friends mother would often make us crepes en salade for lunch with a crepe and maple syrup for dessert. I miss that.....that'll be the first meal for sure!

Jim, welcome to eGullet. We're so pleased you're here. Are you baking bread for pleasure, or professionally? I can't recall where I last heard about fresh yeast, but I'll see what I can remember. In the meantime, perhaps some of our other GTA people will have an idea or two.

Marlene, any way you do potatos with duck fat is good. REALLY good. Guess I know what I'm making for dinner now!

I recently came into some popover/Yorkshire pans just like Marlene's as well. Hoping to try them out this week, and I may not even wait for the roast to go with them!

Endy', believe me I'm being fair. I am very familair with both BOH and FOH issues and have eaten out enough over the years to be confident in my judgements and opinions. The service issues I was referring to were not just settling in, and I will endeavour to explain in the next day or so. Rudeness and misinformation at any level are unacceptable. Estufarian, I completely agree with regard to Senhor Antonio, lovely food and service. Nor have I had a bad experience at JKWB, both the service and food are great.

I have to agree with Marlene here. 450 degrees for half an hour on convection is a LOT of heat. That amount of time at that temperature is a bit more than just searing the meat. Glad it turned out well for you, I imagine if you took it out a 137 and rested, it was a pink medium. Hope you all enjoyed it.

Ate there about a week ago, just haven't had a chance to post my review or photos. Based on the service issues we had I won't rush back. I'll post here in the next day or two when I get a moment....

Sounds good - can you share the name and location with the rest of us? As well as any dishes you particularly recommend? Thanks!

Well, I finally got around to doing some tempura last night with whatever I had in the house. We have Italian eggplant, zucchini, red yams, onion and asparagus. I gotta say, asparagus tempura is highly addictive. I love doing tempura, although the smell of frying in the house can be somewhat off-putting.

We had boxes of them here when I was a kid too. I can't wait for my order!!! My mother used to hide a box of the plain up at the cottage and eat them with chip dip after we were in bed. I can't wait to see if they still taste the same as I remember.

Mmmm, one of my favourites too. I often do a yam or sweet potato as well for a change.

For some unknown reason May 2-4 means fighting traffic, putting in the docks, the boat lifts, the boats, the beach furniture -- none of which will be used until it either warms up, the black flies and mosquios leave, or both. Yep, tradition at its best. Happy long weekend, everyone!

Woo hoo! I would dearly love that. Of course, I just ordered off the Old Dutch website.....they kill you on shipping though. Are they packing the potato chips in steel boxes or what??!!??

I parboil the sweet potato first. It allows you to cook slices of a nice size quickly without overbrowning the tempura batter. I'm not sure what the traditional fat medium is, but I've had excellent results with vegetable/canola oils. My personal favourite is aubergine/eggplant. Ymmmm, might be time for some in honour of the cookoff.