hodge-podge

I recieved a bottle of this port from my grandmother and was wondering if anyone knew anything about. There is a story on the back of the bottle of its provenance, but, I want to know if this bottle is still worthwhile to have around. Any feedback would be great.

The best way to describe the laws are s$%?%$#@@$%??**(!!!! No province is the same. I believe that ON does not allow unpasturized to be produced here, but it can be sold (depending on age, of which I have forgotten if it must be well aged or fresh). I know there are licences (there may be another bureacratic term for it) that you can have to import cheese. Alex Farms has one, Cheese Boutique does not. Because of this, Armin, of Cheese Boutique, must pay a premium on his imports (this does not change the quality of the cheese purchased though) I also remember having a conversation with Ruth Klausen of Monforte Dairy about why her cheese does not include milk from dairy cows. She said something along the lines that it is very difficult to obtain some of the milk quota from the dairy board (hence, only goats and sheeps milk). I know that some of this might be a little inaccurate, but for the most part, true. I love cheese, and only wish that ON had more artisanal cheesemakers Bureaucrats and Politicians be Damned I Say!

George has one of the nicest, secluded patios in the city!

CALI POUTINE, Go to Metzger Meats in Hensall (about 15 min. from exeter) for flank. It will most likely be frozen though. 519.262.3130. Great german butcher though. Very Unique for the area. ANYONE IN T.O. Where can I get fresh european style (higher butterfat content) butter in this city?

Great reading so far! I have forwarded this page to my brother who is going to Nashville in March for a conference (I think he will be staying downtown) and was wondering if it is a good idea for him to rent a car to go these places. I know the most important food for him to try will be BBQ. We just don't have the same quality in Toronto. Also, what are the great bars and taverns with live music at night? He would love to go! Thanks Ben

The japanese store is called Sanko and is east of ossington on Queen St. East. A good fish supplier (sells to chefs and the public) is Bill's Lobsters on Gerard St. East of Broadview. Great shellfish, friendly, knowledgable service. When you arrive on a thursday, there is live prawns from BC swimming in the tank. You will have difficulties finding vegetable suppliers (other than the usual corner veg markets), as most are well outside the core of Toronto. Harvest wagon on yonge st. at summerhill showcases the best of what produce can be purchased. Take a stroll through Kensington Market as many chefs will pick up small hard to get items there. Be sure to poke your head into as many stores as possible to see what is on offer. If you are here on a saturday, go to the north market of the St. Lawrence market. All Ontario product for sale and you will find some good goat's milk artisanal cheese for sale by its producer, Ruth Klausen. The dairy is called Monforte Dairy. When I was there last, she had a new cheese that she had yet to name that was based on a burgundy mountain goat's cheese. Delicious! Ontario lamb is very good and there is a good greek butcher on the danforth called Mr Greek Meat Market. The legs are incredible. For cheese and hard to find gastronomic delights (including their won dry aged black angus alberta beef) go to the cheese boutique off the queensway at 45 Ripley ave. If you are at the St. Lawrence market though, check out Chris's Cheesemongers and you will be pleasantly surprised by the variety of artisanal quebec cheese offered for sale there (including some interesting unpasteurized New Brunswick Cheese's). I know there is alot more, but I have to get back to work now. Have Fun!

I am going to fly to zurich in february, then hop on a train to Andermatt to ski for a week. I was wondering what type of ski food I am going to come across, what foods I should search out and what foods to avoid. I realize the food is going to be secondary compared to the amazing off-piste runs I will be on, but I was hoping there would some interesting culinary finds. Good and unique alcoholic drinks would be good to know as well. On a side note, I will have one night in Zurich before I fly back to Canada. What are the must haves. Anything from a good bratwurst and beer to fine sit down dinner. Cheers Ben

Scott Kidd is one of the craziest S.O.B.'s out there. But, his passion for local product, nurturing his crew, and spreading the gospel of BC cuisine would definetely put him in a postion as my favorite Vancouver chef.

Every summer up in Georgian Bay, I cook the most amazing thin crust pizzas on a Big Green Egg. The High temperatures are amazing for it ( about six minutes a pizza. Baking bread in it is also a treat. One summer I spent six weeks up there and baked sourdough everyday on it. Definetely one of the most versatile peices of cooking equipment I have come across. Last weekend I roasted three duck magrets (trussed so that the all three had the meat on the inside, sheltered by a glorious thick layer of fat surounding them) by hanging them from the center of the top of the dome and the with the coals pushed up to the sides of egg.

Oil curing was one method I thought of too. I also thought that maybe I should put them into a brine beforehand to give them a quick final clean. As I have never done this before, I am unsure as to the end result.

Was looking for a little help on preserving morel mushrooms. I have about 4 pounds (gorgeous too!) that I want to preserve. I have nothing against drying them, I was just wondering if any one has any other method? Thanks

I don't understand why this is an 'Ontario' issue. This happens across Canada and the USA. I agree this is a travesty. But this is just as likely to happen in BC as here.

there was a couple selling fantiastic bread that was baked in Niagara region. i think I heard that they cannot sell anymore. If you see them Malcolm, let me know> Thanks

In response to Carswell who asked me if I was referring to the US media or US egulleteers about there not being any interest (sorry I haven't posted qoutes before and have screwed around for too long and don't have alot of time). I am dishearted by both groups. This is not to suggest malice or anything negative. From reading egullet, I have seen how passionate people get about certain subjects (see tramonto vs. trotter for instance). I would hope the community of egullet would be very pissed that the USDA would try and do something like this. At the very least it seems like sloppy testing. At the most, there are deceitful officials who obviously don't give a damn about Americans health. We in Canada have seen the effects first hand of what mad-cow disease has done to our ranchers. I wouldn't want any of that to happen to any other countries ranchers. This is an issue that should be out in the mainstream press, sadly it is ignored. On another note someone assumed I am from Ontario. That is correct, I currently reside in Toronto.

It's really disheartening to see that there is no interest from Americans on this issue.

I found a better link to the article mentioned above. The CBC and two former USDA officials are insinuating a cover up by the USDA.CBC Site

I was wondering if anyone uses pork fat to confit their duck legs. I have a friend who worked at Bruneau's in Brussels and he swore by them. I have yet to take the plunge and try it myself

fantastic, manythanks!

Jamie, I was wondering if you had a link to the Sunday Times and AA Gill. For some reason I can never find his rants. Like you, I just want to get a good laugh on sunday morning. Cheers

the mention of horse fat fries is from jeffry stenigartens book ¨the man who ate everything¨. the fat he mentions is from the fat that surrounds and protects the kidneys. just make sure the fat is fresh!

Try La Palette in Kensigton for horse tenderloin and Batifole in the east end for horse tartar.

La Palette in Kensington is great little french restaurant. No pretentions, just good french bistro food with an amazing international beer list. Always open on Sunday night.

I guess now isn't the time to talk about the seal hunt. Awww! They're just so cute!

Horse tartar at Batifole. Horse tenderloin at La Palette. There is a butcher in northwest Toronto that sells horsemeat. I can't remember the name though. I'll try to search it out. By the way, I think I remember reading something awhile ago that said Canada is one of the larger producers of Horsemeat for Human consumption.

I had horse tartar two nights ago for dinner at a small french bisto here in Toronto. There is another small french bistro here that has horse tenderloin on most sunday nights for a special. Both versions are delicious.