evilhomer

stappj is great, that company also makes rabarbaro which is both bitter-er and sweeter, almost cola-like. i don't know if your bottles are the same, but mine say 'best before: end' whch still cracks me up.

i think the spice profile in ketchup is somehwere in between chutney and pickling spice. allspice, black pepper, chiles, mustard, coriander, cloves, and caraway are the main flavours i use in typical pickling brine (it's a secret blend of 22 spices mind, but those ones dominate) and i'd reach for them first for ketchup. It's all about balance because you're looking to increase the tomato flavour in complexity/subtlety, but not really to introduce a variety of new flavours. There shouldn't really be any one dominant flavour (unless you want to experiment around with that). worcestshire sauce would probably add good umami-ness to the final product, the colour i suspect is augmented by turmeric.

drinkboy i think offered the best advice so far, it's the approach i started with about two years and now don't have half of what most people suggested and haven't yet been left in any sort of a lurch. Mind this is a highly personal list, I stock Gin (plymoth) Grand Marnier Rum (amber - haven't settled on a brand yet) Scotch (Te Bheag and a single malt, currently laphroaig - hope to have a few more eventually but still finding my way around at the whiskey bars) Vodka (stoli - lives in the freezer) white vermouth (noilly) rye (canadian club, pretty cheap - permits excess) limoncello (brought back froma trip to italy 3 years ago - no plans to refill when it finally empties) I plan to add sweet vermouth as i do enjoy manhattans, but i just have them at inlaws over christmas and don't tend to crave them until next christmas. I also think an anise licquor would be welcome as i like a splash in my gin and tonics, for now that's a treat when i hit the patio bars.

by far the worst concert i;ve ever seen in my life was in a rather seedy spot in ottawa (the name of which sadly escapes me, but I was there on their closing night so it doesn't really matter) where they had a variety of odd shots and cocktails, the oddest sounding of which was a shot of tequila and gravy.

for the sake of argument, does it have to be this way. I mean is it actually impossible to take quality ingredients, tastefully combined, and capable of somemodicum of a shelf life without a significant decrease in price, in a satisyfing portion size at a reasonable price. it does seem like a lot to ask

Woodenheads is nice and informal - big central wood burning oven would pull me in off the street anytime. I think they're open fairly late - at least until midnight on the weekend. Kingston's a student town and most everywhere is informal. Casa Domenica is a more upscale restaurant run by the same folks (I imagine as they always play the same music and the matchbooks have both restaurants on them). Most of the best meals that i've had out in Kingston were here. Actually, it stands up well to most any Italian restaurant I've been to in Toronto. Everything tastes clean, fresh, and unfussed. Plates are always smartly composed with appropriate veg alongside all the entree's. If I were in Kingston for one night and wanted a great meal I would go here. I've been to chien noir once and it was a pleasant enough place, nice wine list with enormous selection in the $20-$40 range which impressed me. Nice cheese plate with a very old raw milk cheddar from the ottawa valley when I was last there. Next door to that is atomica which has a nice selection of thin crust pizza's. It's actually a very impressive menu with a wide variety of meats, cheese, veggies with very little repeated from one preparation to the next. If i'm not mistaken these two restaurants have the same owners. Clark's is sadly missed, haven't been to either aqua or upstream so I can't comment although people I trust have really enjoyed upstream in the past. There's spot called Tango on King street, near brock. I haven't been there for more than a year, but I remember it as being a pleasant space. It's more of a cocktail/tapas spot but the kitchen is open late and they're serious about the food that comes out (it isn't just stylized pub grub). Drinks I remember being pricey (for Kingston) but thankfully unwatered down and made with premium booze - in other words justifiably pricey. Luke's is likely the best brunch consistently. great funky vibe there and they know their way around a chicken (nicely demonstrated in both soup and salad form). Whenever someone visits from out of town this is the only place (along with the market in season) I feel compelled to show them. Kingston has tons of great indian spots, i really dig curry original down on ontario street. Other people prefer cafe india at princess/barrie. I tend to eat vegetarian at these spots so it's all I can comment on but everything is complex and subtly spiced and with plenty of beer and naan I'm a happy camper. The brewpub (kingston brewing company) is worth a visit for a more casual environment. I think they're open until 2am, but the kitchen maybe only till midnight. The food and beer have been fantastic at times and underwhelming at others. As a good rule of thumb, I would order the specials - especially for the beers as they will invariably be fresh and interesting. they have an unbelievable single malt selection too. I've been working through it alphabetically and it's taken me 5 years just to get to the letter 'G'. Also, if they're brewing their own root beer when you go it's not to be missed. I don't get the fuss about Chez Piggy's. I think it's overhyped and while it might have been highly impressive in the late 70's, it seems tired and dull to me. Having been there 4 or 5 times in as many years for lunch and dinner in different seasons I've never had anything to write home about. On the other hand, their associated bakery - pan chancho is well worth a visit. I've only had brunch there once which was enojyable enough but it's their storefront operation that excites me. Their bread and baked goods vary from great to transcendent (lemon currant scones and army rye bread being particular personal highlights). If it's warm out and you have some time in the afternoon I would go get some bread and cheese, maybe one of their foccacia pizzas, whatever tickles your fancy there and walk a few blocks to the waterfront parks to enjoy a picnic. That would qualify as my favourite lunch in Kingston.

^^ what's up kingston not much to say - it's a croissantless town you can get a hell of a dinner roll at pan chancho though living halfway between loblaw's and a&p, it's never a hard choice to make.

jay/fut - the LCBO recently dropped the prices on many of those maculan's. whichever was previously 89$ is now 64$ (i think the 97 acininobili but don't quote me). anyways, served one at passover dinner (accompanied by lemon meringue pie, coconut/apricot macaroons, and a seriously gooey mont d'or) it was a big hit so i put another into the 'cellar' - do sweet wines like this age to any great effect (beyond the 7 years it's already had) ?

with heavily spiced (but not necessarily searingly hot) Indian food we've enjoyed a few different Zinfandel's. With some (mostly vegetarian) takeout I recently served one from Peach Canyon alongside alsace gewurz and while the white tamed heat better, I found the zin matched really well with the clove/fenugreek/black pepper flavours in chana masala, the anise/burnt garlic flavours in tarka dal, and a few other dishes. It could not stand up to the lamb vindaloo nor lime pickle, but I'd be amazed if there's a wine that could (NV sparkling?)

a good 10% of the food in our house bears their name (which is a helluva lot more than any other brand) the thai chili sauce is a definite staple (memories of bangkok?) the white corn-black bean chili is also pretty good if a bit sugary and as far as store brands go i think the lassy mogs are second only to the woefully unavailable freihoffers molasses cookies. there hasn't been a good insiders reports in years though - possibly since the departure of dave nichols. as far as the frozen meals go though i would stear clear, i really liked the jambalaya when i was younger, but i liked pizza pockets too so take that as you will.