Jake

Janet, I agree with you point. In fact, I would venture to say that the correct use of salt, fat, mirepoix etc. are some of the 20 basic cooking skills - not a "cop-out" in any sense of the word.

Thanks, Ed. The LCBO store you are referring to is the Queen's Quay store. I am not personally a rum drinker but would like to pick up a bottle for my father, who is. He drinks dark, amber and light depending on the day. I cannot give a specific brand as he picks many of them up out of the country or at his home in the US. Could you possibly recommend something nice for Father's Day that I could purchase in Toronto?

Okay, I don't even like dessert but a plum tart with almond cream sounds awesome. Please keep us updated on how the business is going, the challenges you face , staffing issues, whatever.

Fi, the aubergine definitely deserves to be here, bloody awful thing to look at first thing in the morning. And I can only imagine (in horror) how it looked plated with the flourescent green mush. Nice one!

Justin, congratulations What gave you the idea to begin this type of business, especially in Toronto? Don't get me wrong, I think it's great, and much needed, I'm not a fan of some the larger, popular dessert places here. I think the duo slab is an excellent idea, would be exactly the type of thing I'd need for a number of larger dinners when I don't want to bake, but want a selection. One of your cakes has hazelnuts in it. Is it possible to guarantee that none of the others do?

I have no problem dining alone. I have travelled frequently for business since I was in my (very) early 20's and while it was daunting the first time or two, I have enjoyed it ever since. So many times I've toured the kitchen, or tried something special just by talking to the waiter and showing an interest in the restaurant. Many times when I've been out of town the waiter/bartender/maitre d' have graciously given pointers and advice for the rest of my stay in their city. Whether in my own city, or away, I don't care what anyone else thinks about my dining alone.....it just isn't an issue.

Indeed, with the advent of all the non-stick cookware, the home cook has gotten away from both the carmelization and the use of fond in cooking. In my opinion, creating a huge loss of taste. On another note, have some skills with meat become lost due to the preponderance of prepackaged meat? Many of my acquaintances have no idea what part of the animal the cuts they buy come from, thus have no idea of why things should be cooked using a certain method. And thirdly, does anyone who does not attend culinary school, cooking classes, or follow professional cookbooks, learn any of the touted top 20 skills?

Jake, you're not one of those heretics who believes that butter tarts aren't Canadian, are you? ← OMG NO! Forgive me if I implied such a thing. She who hates most dessert has a special weakness for a good butter tart, a true Canadian tradition. I shall have to sample the ones at Osgoode. There is a little place in Bracebridge, Ontario that makes a fabulous one as well... ← Good butter tarts also at Don's in Bala. I guess it depends on which side of Lake Muskoka the cottage is. John since you believe Foster Hewett a saint, you might be interested to know his cottage is on Acton Island not far from Bala. Rumour has it that he and his wife resided in separate cottages. ← The butter tarts at Don's are pretty good, but you have to try the ones in Bracebridge, little bakery cafe on the main street, bottom end, north side, I think it's called Marty's - best ones I've ever tried. Of course, Don's oatmeal cookies and scones go well with tea. Sorry, John, I cannot think of a butter tart to recommend in Toronto, but then I really don't eat them very often! Do let us know what and where you eat, please.

Just catching up on the blog, thanks guys it is fabulous. I am now dying for some pulled pork, a prime rib, choclate cake, ramps and salmon! Marlene, Kozlicks mustards come in about 50 different varieties, they have a stall at the SLM. Owner is lovely. They also make vinegar, the cider vinegar and the raspberry are two of the best I've ever had. The fig and balsamic mustard makes a lovely marinade for pork, and the horseradish mustard mixed with a bit of creme fraiche is great with carpaccio, or on leftover prime rib sandwiches. I can also attest to how well strawberries go with waffles, after seeing Marlene's KA waffle maker earlier in the blog, I had to make an emergency stop for one before heading north for the weekend. What an awesome appliance - light, fluffy, perfectly golden waffles enjoyed by all on Mother's Day. Mike, the bakery items you've shown look great, with a bakery like that nearby I'm sure it saves a lot of work. Of course, it could add a lot of pounds too!

Marlene, do a comparison with the toaster ovens. We have a Delonghi toaster convection that I thought would be a great addition after our last toaster oven died. I HATE it. My SIL has another brand, high end, forget which, she hates it too. To simply toast bread takes so long it's like a cracker and the convection cycles take forever to heat up and do not heat evenly at all for some reason.

Ting and a jamaican patty on coco bread. French fries and gravy with diet Pepsi. Both habits began in high school and exist to this day. Hmmm, lunchtime is coming!

What a great idea for a thread! I'd love to see some discussion of what's out there and reports of anyone who has gone where and bought what. If anyone has specific dates for things, please PM me and I'll add them to the calendar. Living in Toronto I make do during the week with various farmers markets if I can sneak out of the office! I like Riverdale farmers market, held every Tuesday.

Marlene - So glad you're treating us to a slice of your life again, you are now on my ultimate hero list for that tip about Old Dutch chips. They are my absolute favourite and it's been a few years since I've had them. Snowangel - what a perfect looking burger, I'm drooling. I, too, love mine rare like that. LancasterMike - The old pork at 160 is a fallacy these days in my humble opinion, it would be dry and tasteless. The tenderloins looked perfect. I find brining to be a necessity with pork tenderloin. Love the puppies, and my condolences once again on the loss of Sophie. I recently rescued another German Shepherd after our last one passed away -- he was a rescue too. You're right, rescued and/or shelter dogs are wonderful.

Jake, you're not one of those heretics who believes that butter tarts aren't Canadian, are you? ← OMG NO! Forgive me if I implied such a thing. She who hates most dessert has a special weakness for a good butter tart, a true Canadian tradition. I shall have to sample the ones at Osgoode. There is a little place in Bracebridge, Ontario that makes a fabulous one as well...

I second the Osgoode Hall recommendation, although they may not be serving "distinctly Canadian" food, they do try to work with local seasonal ingredients though. For a fancier lunch, with game etc. on the menu I would suggest Canoe.

What Jason et al said. Definitely freeze the beef slightly. Baby arugula is excellent right now and I always add a few capers for flavour. I like crostini on the side rather than plain bread. I've never seen any reason to sear.

I, too, would suggest Bekta.

Ah, Jay, I could go on for hours about the LCBO and control, however.... I picked the issue up last night and flipped through it, while always attractive I must admit none of the recipes jumped out at me, and some of them seemed rather boring. But, I did just flip through, so I'll have another look. Anna, what recipes particularly drew your attention?

Wow, mkjr, that looks like a great menu, it would certainly fit the bill depending on ellenesk's travel dates. I might just have to try that one myself.

Just be warned that "award winner" equals high mark ups. I have never eaten there but I did want to try it one day. I first asked for the wine list, looked at the prices and left. Not on my dine I said. I would second Spendido. I was there three or so weeks ago and brought in two bottles with me and the food was killer. ← I really must disagree with this statement. I eat there fairly often and while there are a number of rare and/or expensive bottles (it IS a huge list) there are also lots of good, often unusual choices in the mid range, and some that are downright reasonable. Splendido is fine, but as Gordon says, none of these are going to wow you in a Canadiana/Toronto sense. I suggested Opus based on your location if you wanted to walk, I suggested Perigee for the same reason as Gordon, something unique and wonderful (haven't heard a complaint about the place myself). I also second the Chiado suggestion, excellent Portuguese food, definitely out of the ordinary. Also a great wine list from that region.

Although I have not experienced it personally, I have had a number of trusted friends/clients tell me they were less than happy with the service. Having spent time in NYC, and a spouse who lived there, I can say Opus will match service and wine lists you would expect for an award winner, and although the food is not "Canadiana" per se, local ingredients, and game, are beautifully done. Canoe is a nice option, never had a bad meal there, view is great, service is competent. Perigee definitely rates for ingredients, something different, and excellent service.

Susur is just a cab ride away. For walking distance try Opus. Great award winning wine list, Quebec foie gras, game, etc., and fabulous service. Where are you coming from? For a tasting menu, also a cab ride away, I would suggest Perigee in the Distillery District.

Ah, the Detroit - I hear it's pretty good. What are your favourites at Brant St. and Logan Grill?

Yes, let's hear about the tarts. Kerry, can I ask who taught the knife skills courses you took, and/or their creds? Great timing for your truffle course, before Mother's Day. Great going that you're teaching tempering as well - a very useful skill. I've never made truffles, mainly because I don't really like chocolate or sweets in general....

It has been brought to my attention that the LCBO is continuing to offer a number of cooking classes around the province, and that some of our members are teaching and/or attending some of these courses. So, for those teaching, who chooses the courses? What is the set up like? Do you have limits on ingredient costs? Are they demonstration or hands on courses? What credentials are required to teach for the LCBO? And for anyone else, have you attended any classes? What did you like/dislike about them? I've added the one class I was told about to the calendar, if anyone else is teaching or attending one, PM me and I'll add them to the calendar as well.