sashimi

Blanched, sautéed briefly with a fruity olive oil, a minced chilli or two, and garlic. A squeeze of fresh lime upon finishing and garnished with Thai basil salt (salt dehydrated in the oven with minced basil, put into a pepper grinder, and ground like freshly cracked pepper over the beans). Heaven.

Strawberry / cracked pepper (delicious) Lemon / thyme Mango / lime Orange / ginger Melon / mint Tomato / basil

Two. Italian and Ranch. 9 times out of 10, I make my own. The bottled dressings are for show... ya know, to make me seem normal to non-foodie folk.

But this is a thread meant for comments regarding "Square", canadian-eh.

Canada -- Poutine.

In my opinion, definitely not three. They might be shooting for two, but I don't think they achieve even that. I've had 3 meals here recently, with enormously varied results. The inconsistency shown by this restaurant is the most extreme case I've encountered. I had a glorious lunch, followed by an absolutely horrible dinner the following week, and another bad dinner just a few days later. I plan to return for lunch one more time to see if the anomaly is based on the dinner service, but I suspect I got lucky with my first experience here.

Oh how I love my Canadian beer. There have been some great bottles mentioned already, but a glaring omission in my eyes is: MOOSEHEAD! My personal favourite. Keith's and Rickard's are up there as well. Molson Canadian is fine if you're drinking to get drunk. It's Canada's Budweiser.

Being that I don't live in the US, I'm not eligible to enter. However, I have a kickass sandwich to contribute. If anyone wanted to submit it, we could split the prize should we win. :) It goes like this... Grilled Taleggio Sandwich with Mission Fig "Ketchup" Ingredients: Sandwich: 2 slices of thin white bread (potato bread works very well) Taleggio 4 slices of paper thin lardo Olive oil Freshly grated parmesan cheese Ketchup: 1 shallot minced 1/2 tbl balsamic vinegar Salt to taste 1/2 lb Mission figs Method: Sandwich: Drape each slice of bread with Taleggio. Add 2 slices of lardo to each side. Season lightly with cracked pepper. Put the sandwich together. Brush the outsides with olive oil. Roll in the grated parmesan. Fry in duck fat until the cheese on the outside turns golden brown and the inside becomes nice and melted. Ketchup: Melt the shallots in the vinegar with pinch of salt. Cut each fig into 8 pieces. Add to shallot, and stir to combine, breaking up figs slightly and cook down to the desired consistency (something similar to a chunky relish). Serve alongside your sandwich. Recipe © eGullet member, "sashimi" ;)

I'd take Martha's kitchen. She won't be needin' it for a while.

Rachel is indeed correct. You can add a tablespoon of peanut oil to help smooth things out if you wish (to about 2 cups of nuts). A sprinkle of sugar and/or salt helps heighten the flavours as well. Better yet, is cashew butter.

'zactly. if the fish isn't good enough to just put a sear on it, you shouldn't be eating it. that accounts for about 99% of the "tuna steaks" that are served everywhere on top of pasta and on sandwiches. personally, i prefer it raw, with perhaps a super-light sear. or out of a can. I agree completely. Cooking a piece of tuna well-done is like cooking a piece of toast until it is black and falling apart. You're rendering it nearly useless and inedible. You might as well just eat a piece of bland, dry, chicken.

Err.. it has long since been established that he is leaving. He'll be gone by the end of the month to open his own place, Alinea.

Wow Robyn, you're full of happiness and joy. Trio, FL, ... are there any restaurants you actually don't have a problem with?

Awesome post! Thanks hillvalley!

That sorbet looks and sounds delicious. I'll have to admit to being a bit of a sorbet freak. I make it all the time, especially in the summer. My new favourite this year has been champange/rainier cherry sorbet. Lovely. Strangely, I've not tried making apricot sorbet yet; but you have certainly motivated me to do so! Lookin' forward to more bloggin'!