Librarian_chef

I was just in Vancouver for a small trip. Our two Favourite spots: 1. Sophie's Cosmic Café 2. Fritz's European Frites We also visited Gigi's across from MEC on W Broadway (I believe). It was good, but the waitress forgot a ton of stuff we asked for. Mark

Regarding the St. Lawrence/Granville comparison: I just got back from Vancouver and stayed on Granville Island. We went to the market 5 times during our stay. GI is definitely more touristy than St. Lawrence. The prices are higher as well (but that is Vancouver for you). The shop offering spices and chiles reminded me of Kensington. You really have to comparison shop at GI as I found the same items for $1-2 less depending on where you go. Nice baked goods (Vancouver seems to have a plethora of good bakeries) and the pot pies were great. Pusateris, while offering many upsacale items (particularly oils, salts, cheeses, chocolates, coffee, and meats), caters to the rich (mostly) or at least the upper-class snobs in their volvo's, audi's, and beemers always seem to dominate the parking lot and this negatively effects their pricing. Mark

I prefer Kensington Market 20 years ago, but now St. Lawrence takes the cake. And Alex Farms will give you samples of almost anything, too. The embanadas are great, I agree, but many of the great shops are gone now. Far too many bars in the area too, for my taste. I love that you got pics of Mustachios and Kozliks. I didn't see a picture of Carousel bakery though and their peameal, maybe next time. There is also a great polish shop that makes incredible Kielbasa on the lower floor at the north-west end of the building. Mark

My wife worked for a couple that had an IKEA kitchen reno. It turned out to be very expensive and they regretted it. The build quality wasn't bad though, but they felt that they could have gotten more bang for their buck somewhere else. This was awhile back though, maybe 7 years ago.

Looks good, I think I might try going there this weekend. Mark

I had a terrible experience at a class at Dish, but it could have been the presenter (Rob Raiford). They strike me as more of a store than a cooking workshop. I prefer the GBC courses as they are a lot more hands on, especially the ones for cooking professionals. The Loblaws courses can be really good, especially when they pull in someone great like John Higgins. Quite a number of the FoodTv Canada people and cooking instructors from the Toronto colleges do the odd course at Loblaws. Not all are hands on though. Mark

Here is a review of Pancers' deli from todays Toronto star: Tradition's intact at the new Pancer's JUDY GERSTEL DINING OUT ----------------------------------------------------------------------- Moe Pancer's (out of four) Location: 3856 Bathurst St. (north of Wilson Ave.), Toronto, 416-633-1230 Hours: Monday to Saturday 8 a.m. to 11 p.m., Sunday 9 a.m. to 11 p.m. Seating: 60, more for special events Wheelchair access: No problem from rear door, wheelchair washroom on main level Price: $8 to $20 per person, excluding tip and taxes -------------------------------------------------------------------------------- You've gotta love a deli where the walls are the colour of beet borscht and the cabbage rolls are the size of Buicks. When Pancer's picked up sticks three months ago and moved a few blocks south after almost 48 years, traditionalists were ready to weep into their chicken soup with matzo balls. Tradition! Along with rye bread and dill pickles, it's the stuff of which delis are made. But there's no need for tears (the chicken soup is salty enough): at the new place, there are meat-cutters who have been slicing brisket at Pancer's for more than 40 years. The new premises also honour tradition with pictures on the beet-hued walls, not just of founder and patriarch Moe, but also, abiding by the dictates of deli decor, of celebrity patrons such as John Candy and David Steinberg in their salad days. With the stage set, what could be the opening act except a bowl of soup and a plate of kishka? Soup is simple. Cabbage soup is sweet and sour, with a trace of the former, a ton of chopped, simmered cabbage contributing to the latter, and cubes of flank steak for flavour and heft. Kishka is complex. It makes you either salivate or retch. Kishka may translate on a menu as stuffed derma, but the real meaning of the word is intestines. (My father, watching wrestling on TV in his dotage, used to exhort, "Hit 'em in the kishkas!") The kishka of the cow serves as the casing for stuffing (oh, go ahead, be squeamish if you must) mixed with onions, grated carrots and, ideally, a reckless amount of chicken fat. Typically, it's covered with gravy. But kishka connoisseurs, including me, may prefer it pristine. (Kishka is for me what a madeleine was for Proust, specifically, the kishka from the former Simon's deli in Winnipeg; every other encounter with kishka is paradise lost.) At Pancer's, the kishka is pleasingly plump and the two-piece appetizer portion ($5.75) is ample. While not approaching that heavenly balance of firm but slightly fluffy, that fine texture and savoury, garlicky seasoning of the über-kishka of memory, Pancer's is less coarse and spongy than most. But the overly viscuous, dark chocolate- coloured gravy made from a family recipe is best avoided unless you find gravy absolutely necessary. Kishka is also available as a platter ($7.95) with fries or potato salad (rather good, with bits of red and green pepper) and coleslaw (rather vinegary). The dill pickles are Strub's. Almost everything at Pancer's comes in several forms — appetizer, sandwich, platter — including the mysterious fricassee. What, you may ask, is fricassee? Well, I did. I asked the server, "What's the fricassee platter?" She explained, "It's fricassee and it comes with potato and coleslaw." While fricassee is properly defined as a fried dish, usually white meat in a cream sauce, Pancer's version is the fleshy part of the chicken wing served alone or in combination with beef meatballs, all stewed in a mild paprikash sauce. It's simple, comfort food of the highest order. But the real measure of a deli is its meat. Pancer's house-made corned beef is brisket that's lean to a fault and cured with finesse. The tongue is smooth, tender and delicately pickled. Chopped liver laced with onion is the perfect consistency, not too coarse and not too smooth, to be spread thickly on bread (from Silverstein's) or to be eaten with a fork. A big disappointment is that, when you order a combination sandwich for an extra dollar — half corned beef, half chopped liver, for example — it arrives as a mixture, as one sandwich with chopped liver slathered on top of corned beef. I wasn't disappointed by the service. At each of three visits, the waitress, a different one each time, forgot something or brought the wrong thing and one even argued about what we'd ordered. If the service had been solicitous and precise instead of diffident and a little peevish, I would have found it lacking and anything but traditional. (At the notorious Carnegie Deli in Manhattan, patrons cherish the conflict as much as the corned beef.) Besides, says Lorne Pancer, one of the third-generation of siblings who own and manage the restaurant, there are waitresses working at the new place who were around when he was born and diapered him, and one who just retired shortly before her 80th birthday. Now that's tradition, and at a deli, that's what matters even more than the kishka.

I agree that Rachel Ray is annoying, but she does draw attention to places which is always good for Tourism. The foccacia at Mustachios is best in the morning, I hate their other buns, too hard/dry. I generally avoid the veal and stick with the eggplant. When I was at GBC, I was addicted to the stuff. As for fries, I always go to Bozo's on Front street. A huge amount of yummy, thick cut, greasy fries for $2.00. The gravy is blech, but then I prefer mayo or just some salt and pepper. Anyone go to Coleman's deli on the east side of Bathurst at Lawrence? (it is one of my father's favourites) Mark

I have only had experience with Amana, Whirlpool (what I own), Maytag, Kitchenaid and Miele dish washers. The latter worked the best. They do lack a garburetor so cleaning the trap is a must though. Bosch has been recommended by a number of people to me, basically for people who didn't want to fork out the extra cash for the miele. GE fridges are garbage. My mother has one and the compressor has blown twice. I own a Whirlpool Gold side by side and it is adequate, but not state of the art. I really love those sub zeros that can blend in with the cabinetry. Its too bad that you couldn't fit a restaurant walkin in your kitchen. Mark

You could try Canac on John St. in Markham for cabinetry/layout/etc.... I purchased my appliance from Appliances Canada on Jane St, North of Hwy 7 on the east side. They were okay. Nothing too high end though, but they do have Sub Zero fridges, Miele appliances and even indoor grills, as well as the usual lines (Whirlpool, Kitchenaid, etc...). County appliace on Yonge south of Steeles, on the west side, used to offer good service. They carry Amana, Maytag, Miele, Whirlpool, as well. A miele or Bosch dishwasher is a must. Mark

Mustachio's is my favourite sandwiche joint in T.O., bar none. I live for their eggplant foccacia sandwiche. The veal and breakfast egg ones are good too. If Rachel Ray ever does a $40/day show in Toronto, she had better eat at either Carousel Bakery or Mustachios, or she will hear from me! I usually find the corned beef the fattier, juicier meat, but that is only if it is from places that don't steam it to death. Mark

I believe Didier has a set menu that changes daily. Rain used to offer a tasting menu, I am sure they still do (I don't like the place, just pointing it out). Mark

Pancer's has moved to their new location. They are now about four or five blocks north of Wilson on the West side of Bathurst. Pancer's Pastrami is okay, but it is their Corned Beef that I love. I find their turkey too smokey tasting too. Their kishke is pretty good. I will definately try Zuppa's corned beef soon and let you know what I think. Mark

How did a Deli discussion start talking about Andouille sausage and antipasti? I will try Zuppa next time I am downtown, which is not that often anymore. Incidentally, the worst deli around, Shopsy's aside, has to be the Pickel Barrel these days. What happened there? The meat is bland and fatty, portion sizes are small, and the prices high. Katz's on Dufferin is okay in a pinch, but nothing I would go out of my way for. Steamies used to make an excellent Montreal Smoked Sandwich, but they didn't last too long. Any other deli options? Mark

Kwinter's veal franks are pretty good. My wife likes Perl's, but I find the casings quite firm. I was very upset as well when Costco pulled the Sinai's as a response to the American buoycott on our beef (at least I think that was what they were saying). Centre street used to carry Guilden's Spicy Brown Mustard, but I haven't seen it the last few times I was there. I usually stock up on a big bottle when I go down to Buffalo (also on Bush's Beans, don't know why, but they are so much better than Heinz's). Incidentally, most hot dog purveyors in T.O. buy their franks and sausages from places like the store across from the Holiday Inn on King West that specialize in Hot Dog cart supplies. Mark

I actually prefer Centre Street to Schwartz's which I find too dry sometimes. For Corned Beef in Toronto, I still like Pancer's. My father likes the deli across from the Lawrence Plaza on the East side of Bathurst, Cooper's maybe?. I actually prefer the taste and texture of corned beef and pastrami to Montreal Smoked (the whole Toronto Jew vs. Montreal Jew thing I guess). There are fewer and fewer authentic deli's in T.O. these days. A real deli must also sell chopped liver, Knishes and Kishke, in my point of view. Mark

If you want Steak, my vote is on either Harbour Sixty or Barberian's. Preferably, the latter. I love their pickles, feta for potatoes, and succulent meat. Morton's is too gimmicky and lesser quality (meat not aged on site). Ruth Chris' puts butter on the steak and the whole sizzling thing is a gimmick as well. Mark

Morton's is overated. It is a crappy American steak chain that has one big gimmick: showing you the raw meat on a cart wrapped in cellophane when ordering. In my opinion, Ruth's Chris is not much better. Morton's has had numerous complaints of not cooking to the correct doneness as well. They are also a la carte charging for the steamed veggies and potatoes separtely. If you want a decent steak experience, try Barberians, Harbour 60, or Carman's (for Garlic lovers only). I second the idea of taking a short cab ride to Splendido, a nice chic place serving good food. Yorkville is not the place where most Torontonians go for food as it caters to mostly the tourist clientelle. For that you would need to go further south. Mark

It doesn't sound like you tried any of their dumplings, which would be a real shame. I haven't tried their Char Shiu Bao as you can get them readily at a lot of other places. Anyone else have a negative Lei Wah Heen experience (pricing excluded)? Mark

I have used almost exclusively Eileen Yin-Fei Lo's book, The Dim Sum Dumpling Book, and had mixed results. I got my recipe for gyoza from the web though. I have always wanted to make my own sticky rice, but never got around to it. I LOVE chinese sausage, particularly Lap Cheong. I make a faux sticky rice in my rice cooker sometimes, basically all of the ingredients thrown in without the wrapping and not using glutinous rice (usually jasmine scented instead). I hope you are not disappointed by Lei Wah Heen. My only complaint was the quantity to price ratio. I found the quality was superb. I particularly loved a chile-fried tofu dish we had that had just the right balance of saltiness and heat. The butterfly dumplings and the bumble-bee crab claws were good too. The xiu mai with a scallop and smelt roe on top was truly delectable. Let us know how your meal at Pearl Harbourfront goes. Bon apetit and Gong Hei Fat Choi! Mark

I have no problem cooking frozen pot stickers/gyoza, kim chi dumplings, chive dumplings, sesame filled rice balls, and soup filled dumplings at home. I try to get the MSG free ones whenever possible. I know these count as convenience food, but since my wife hates dim sum, its not worth the effort to make a large batch fresh for just myself. I steam most of them in a cabbage lined bamboo steam basket except the potstickers which I cook in a non-stick pan (they still fry up nicely, regardless of what Jamie Oliver says) and rice balls, which I boil. The frozen buns do reheat the best, I agree. I have made my own wonton's, spring rolls, cha chiu bao, har gau, and the like at home, but my yield is usually too high and the food cost can sometimes outweigh the cost of buying frozen ones. Let us know where you go. Kowloon on Baldwin has dim sum as well, but there are very few asian diners there and the food is very hit or miss. Mark

Having dined at Lai Wah Heen, it really is fantastic with super creative dumplings and tid bits. However, it is very expensive. I have eaten Dim Sum at this little place that just opened down the street from where I live, Finch and Yonge, called Not Just Dim Sum and they are pretty good. I loved their turnip cake. They don't do soup dumplings though. You could also try the Chinese Malls at Kennedy and Steeles and Hwy 7 just East of the 404. They both have food courts with a wide assortment and are very cheap. The T&T in Markham also has inexpensive and plentiful dim sum, but nothing too fancy. I don't know the downtown places very well anymore. I used to eat at a couple on Kensington Ave though that were good, semi-clean, and dirt cheap. These days, I mostly buy frozen and cook them myself. Mark

I was disappointed with the Galleria. I love Korean food, but I found their selection to be on par with a local little supermarket just a few blocks from my house, around Finch and Senlac. They had an excellent selection of dumplings and some kitchenwares, including Korean chopsticks, rice bowls, and spoons (which are very different than their Japanese and Chinese counterparts). I would go back there, but only if I was in the area. The prices were reasonable, IMO. I love the way Korean grocery stores pack every vegetable in plastic. Mark

Why should we put more money in Heather Reisman's pocket anyway? She has plenty enough as it is. Mark ← Ok, forgive my ignorance, is Heather the owner of Cookbook store? Personally, I prefer to buy my books thru amazon or ebay and have them shipped to my MI Po box. I go over there once a week, can throw them in my car and Im not subjected to 15% tax and the inflated exchange rate. Im American btw, so all of my money is still in US dollars. ← No, Heather Reisman owns Chapters/Indigo Books and is the wife of the owner of Celestica. I find the exchange rate at Amazon.ca to occasionally work in my favour, but I agree with you about the tax. However, its more of an issue of supporting the little business versus some warehouse in the middle of nowhere. Mark

BMV is nothing like the Cookbook store. For one thing, they sell non-cookbooks. SOme of the books look like seconds to me. They sell adult magazines/books and comics too. You can't beat the cookbook store for service and some of their sales are great. Still, Ebay and Amazon can be a cheaper way to get cookbooks. Costco isn't bad, but their selection changes quickly and erratically. Still, we must support our local bookshops or they will disappear, as Britnell's, the Children's Bookstore, and many others have done. Why should we put more money in Heather Reisman's pocket anyway (owner of Indigo Books / Chapters)? She has plenty enough as it is. Mark