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I've got a pretty similar recipe with similar results at parties. I sprinkle on the kosher salt and cook/saute quickly in olive oil with a few dried hot peppers. It gives them a hint of spiciness. Mmm. Then you have some bonus oil in which to dip chunks of bread. ← This is the best shrimp appetizer I know as well. I love it. It takes about 5 minutes to go from "Hey, I feel like Chili shrimp" until "Hey! Chili Shrimp!". I think the only thing I might do different then you is add garlic to the oil as it heat up along with the chili's, an I usually squirt some lemon juice over the dish at the end. And your totally right about the sauce after, with good bread, it's almost as good as the shrimp.

My ex-girlfriends family would rent a house in Cape May every summer, and they would have to bring cases of Clamato Juice with them. It was actually quite funny to see a trunk half-full of suitcases, and half-full of Clamato. Those people liked their Caesars.

I hate to admit this, as it's a little embarrassing, but if anyone will understand it's you guys. So here's the story: I lived in Indiana for a year (a year too long), and went with a few friends to the Indiana State Fair. We had had a bit to drink wandered around eating, since I really only go to fairs for the food. We came across a booth selling 'Elephant Ears', which my friends said were awesome, so I get one, and it's a God damn Beaver Tail. I lost it, and went on a 15 minute rant on American's trying to lay claim to everything, and misappropriating the beaver tail, and how they were trying to hide the Canadianness of the Beaver Tail by changing its name, just like they do with everything else and there aren't even any elephants in America and blah, blah, blah fishcakes. Did I mention that I had been drinking? Not the most shining moment of my life, but sometimes you just got to set the record straight.

Smarties? These? If so, I beg to differ on their Canadiality. Canadianity. Canadianess. ← Exactly, those are American Smarties..these are Canadian Smarties Smarties. Poor America. That being said, they're actually British.

One of my favourite uses of mint: Chop up a watermelon into cubes, sprinkle in some mint (or a lot), then add a bunch of fresh lime juice, and let sit for a bit in the fridge. It's honestly one of the most refreshing things I've ever had to eat on a hot summer day.

I agree with monavano, the Bourdain recipe is pretty quick and easy yet totally delicious. The Bouchon recipe is better, but as you say it takes a long time. With AB the onions brown for 30-40 minutes rather then the 5 hours TK asks for. I would stick with the bouchon method for topping the bowls with slices and shredded cheese though.

TEASE!!!!

I opened a can of Splendido plum tomatoes, and found that they are actually not bad, the difference with SM is fairly negligible! They are slightly sweet, and you won't find that in a domestic product unless they add sugar. But it begs the question: Why pay $3. and up for San Marzano? Especially with our own local fresh crop now coming on the market. ← I tried both the DOP SM and the Spendido, the other day and while I liked the SM's better, as they were a bit brighter and sweeter, it isn't worth the extra $3 a can. Of course you're right, why even bother with cans right now with the summer approaching.

If you can't find anything in the Burbs, Alex's Farms does deliver through their website. I almost had to have them deliver to Kingston, but luckily a friend drove it up for me.

From the Ask Ausiello section of TV Guide online: So who knows, maybe Fox didn't totally fuck this one up. I don;t know how big a fan that guy is of Tony though, so I guess we'll see. I think if you go in expecting to see a true representation of AB though, you'll be sorely disappointed. I don't think anyone can pull off AB like AB, nd I really doubt they'll show an accurate portrayal of the seedy underbelly of the restaurant industry.

There is a place in Kingston, Discover Japan I think, that serves a BC roll...it's OK. They have quite a few rolls named after places, but I never really order them since I can never remember what's in them, and sometimes I don't feel like asking. There is a Kingston Roll, and I'm afraid to even guess what in that. I've made some Salmon skin rolls myself and kind of like the crunchiness sometimes. Not my favourite, so I usually don't order it when out. Why spend money on skin, when you can spend money on the actual meat of the fish.

I used to really like Young Thailand, and I love Wendee's cookbook, but a friend of mine went awhile ago and said it went downhill a bit. I hope that was just a rare event, and not the norm. I haven't been in years though, so I couldn't say.

Since when do idiots take responsibility for there actions though? Even without the BYOB thing, I think all restaurants should be required to recork. However I do understand why restaurants want clearly defined laws regarding liability. All it takes is one idiot, and one frivolous lawsuit, and even if the outcome is in favour of the restaurant, it's going to be quite a blow financially to that establishment. That being said, I think there is way more danger for a lawsuit where someone feels obligated to finish a bottle, and drives home drunk, as opposed to opening the bottle outside the restaurant.

But you wuold think it would decrease some aspects of liability. With patrons not feeling obligated to finish a bottle, there is a decrease in likelyhood of drinking home intoxicated. For ths reason alone, one would think that they would make an effort to recork.

Oh, I didn't even realise they shipped to Canada, but apparently they do. Cool, thanks.

I was afraid this would be the next cook-off. I so want to make this, as I love the stuff, but living in Kingston, I know I won't be able to find most of the ingredients. Heck we don't even have any Mexican restaurants here. I do have some Ancho chilies, but other then that the only chili's I can get are Jalapenos, Thai and Scotch Bonnets. Man this sucks...I love mole poblano, and I try to get it every time I'm in NYC. Does anyone know of a place that will ship to Canada, or a Canadian online merchant?

mmmmmmm. Those look good. I'm going to have to give it a try next time I'm in Toronto. Now if they could just open a good Mexican place in Kingston. We have Sol Latino, but it's not really great...and it's a bit pricey. The thing that I love most about Mexican food is that it can be flavourful while still being cheap.

When I need good mexican in Toronto, I go to New York City. Seriously though, I've always been disapointed with the Mexican when I was living in Toronto. Here's a previous thread on Mole Poblano that has some good suggestions.

I was shocked by the announcement, but as long as Molson keeps its mitts off of the beer then everything should be OK. Molson must have offered a huge amount, because it doesn't seem like Creemore was in any financial trouble. The only thing that I'm afraid of is if Molson, while not touching the original, starts marketing other lesser quality "premium" beers under the Creemore name, and it drags the original down with it.

Plus, according to AB, Buttermilk has a certain viscosity that sticks to the chicken better then regular milk would. That probably leads to better crust formation...and that's definitely good eats.

WOW! That was some beautiful fried chicken Snow Angel. Makes me want to give it another go at. Maybe this weekend.

I've also only heard good things about it. Ditto for new restaurants - nothing much new. There is a newish Thai place on princess that I haven't tried (at least I think it's new - either that, or it's an older place that got a makeover), but might be good. ← I've heard good things about it. It's called Thai House, and I really want to go, but my friends are addicted to Cambodian Village (or Cambo). Thai house used to be Bangkok Village, but I'm not sure if ownership has changed or if the just did an overhaul.

I've always put fish sauce (and soy sauce) back in the fridge, but I think snow angel is right, it's not needed. I mean the stuff is made form fermented fish guts and stuff, so what could possibly go off in it....it's already off. Of course I have more space in my fridge then cupboard, so I'll probably just keep it there.

The name of Clark's new resturant is Aqua Terra I hear it's good, but I've never tried it. Other then that not too many new resturants have opened up recently.

Is this what we are talking about? It has been a while since I got pad Thai in a restaurant but I am not remembering eating anything like that. The one or two times I have made it, it was with a friend and I don't remember it there either. We were cooking from Sodsok's book and I now notice that he says it is optional so maybe we didn't use it. ← The recipe in Thai Cooking calls for salted white radish (Hua chay poa). He mentions that he buys the whole ones so they can be cut into whatever size needed. He also gives a recipe for making it yourself. It involves both salt and palm sugar, so I guess it's supposed to be salty and sweet. The process of making it seems to take 4-5 days, so hopefully I can find it at my Asian market.