Chrisser

And so that all the tasty juices have flowed out as well? Anyone seen the BK chicken gimmick? www.subservientchicken.com

BASED?? His dad IS Montreal (WAS, rather) Lesley, I'm surprised at the pooh-pooh myself, and thanks for directing me to it. We mustn't take his dietary dislikes as an insult to Montreal, however. Anyone who grew up here knows that this city stays in your heart even after migrating to Toronto the bland.

This cod trend is extremely unpleasant. It's a cheap-ass fish, and doesn't deserve half the praise it gets. Tastes like rubber, IMO. Just my 2 cents. Really, I hope you're wrong about cod being the next Salmon. Baccala is a $4 piece of fish, overpriced, oversauced, and if someone can find me a non-chewy piece of "roasted" cod, as you guys put it, I'll be the first to give it a try.

I'm easy to please, I WANT A POTATO RICER!!!!!! I've stood in front of $50 ones countless times, thinking "do I really need this?" NO, BUT I WANT ONE! I want perfect potatoes dammit! Mashed without even having to peel is paradise.

The tanned Italian is no doubt Nick Stellino (not Stellini, sorry) he's a nice man to watch but simple Italian is his shtick. In terms of food knowledge, the only youngun in the league of Jacques P. (the master) is Mario Batali, IMO. Worst? Bobby Flay, or that vegie Christina lady. ick! ick! to everything she cooks. I also love Tony Bourdain, but more for his knowledge than teaching skills. Also mighty sexay!

And you're okay with enjoying 12 teaspoons of sugar in your system as well? If for nothing else, do diet for your TEETH.

MY personal favorite as well, the whole range of McAuslan brews is impressive, the most popular being St. Ambroise blonde.

NO!! The blackcurrant we use in pubs is called ribena, it's a concentrate much like rose's lime or grenadine. It only takes an ounce or so! Otherwise, the choice of proportions is yours, I've frequently asked for a snakebite, 3/4 Cider and 1/4 beer. Not uncommon. Just found a ribena thread: http://forums.egullet.org/index.php?showtopic=38629

Okay, I'm a former pub waitress and here's the scoop. Black and tan, usually Guinness AND either Smithwick's or Bass, depending on availability, and customer preference. A Snakebite is lager, such as Harp, with cider. Strongbow and Black Sheep are 2 excellent imports. Half and Half has to be a stout and a lager, for example Guinness and Harp. The Stout floats on the lager. Finally, Black Velvet... Originally Stout floating on Champagne, but now usually Stout and Cider. All of these should be poured properly (the stout over a spoon) and you should see the line between the two in the glass.