marlowe

For my money, I'd recommend Fine Cooking, Cook's Illustrated, and Saveur. I've read Gourmet since the late 70's, but in my opinion it has lost its way, perhaps since Ruth Reichl took over. The recipes are often enough useful, but you can get those in the hard bound "annuals." The visual style of the magazine seems confused, as if it were unable to complete a thought without interrupting itself. There seems to be too much "advertorial" content, which speaks for the financial success of the magazine, but makes for a difficult read. I've decided to stop buying it on a regular basis. I agree that there are many visually arresting international food magazines, but they're pricey and ingredients in the recipes may be difficult to find, even in a large metropolis. The seasons are reversed when one considers Australian and Kiwi cuisine, too. Only my opinion, of course

There was an Indonesian restaurant on the corner of Baldwin and McCaul, but it has changed name and I believe ownership over the last couple of years. It is still an Asian cuisine of some sort, but I'm not sure which. I wonder what happened to Ole Malacca, which was the original Indonesian eatery some time back.

I've visited relatives in Deerfield. I think the failure of chain restaurants in this village has to do with the various long-johns, donuts, caramel pecan rolls, etc. sold in the Deerfield bakery. No one could eat a full meal after ingesting those old-fashioned treats!

I have some of the 2001 Lytton Springs and was consequently interested in your well-phrased notes. Haven't tasted it yet, but now I'm concerned about the dill and coconut flavours you describe. They seem very odd characteristics for a Zin. I am generally put-off by vegetal-like characteristics in red wines, so maybe it's just my palate. I'll hope for the best in a few year's time. Thanks for your comments.

The Embros store on Yonge opposite the Summerhill LCBO has a good supply of baking pans, flan rings, and the like.