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sadistick

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Everything posted by sadistick

  1. Terrible news!!! Hope they have a speedy re-opening as well! Now...what the hell...old dildo factory?!?
  2. Hehehe...so ironic/funny Not really in the kitchen, but I use a heat gun for vaporizing
  3. Just made some gnocchi tonight for the first time ever - used the simple method - yukon gold potatoes, salt, and flour...kept blending till i felt they wouldnt fall apart as per previous disaster posts...i also rolled them a bit on a fork so they had little grooves for sauce...tossed in a fresh cherry tomatoe sauce, was really amazing, only thing is gotta cook the potatoes a bit longer so theres no lumps, even though i did use a ricer...maybe rice it twice...hmmm pictures to follow later.
  4. Best thing I have ever had with figs was a Fig Soufle....my aunt makes some of the best soufle's I've had, and this one was killer!
  5. IMO Gravlax is superior to smoked salmon - simply because I believe its more versatile. If there is any smokey flavour, its not gravlax. Gravlax is typically a salmon filet, with sugar/salt/dill (or your choice of seasoning) put between a few bricks in the fridge for a few days. Mmmmm this makes me want to make some gravlax!
  6. Theres a place right by our 'ranch' in Caledon east that sells very good corn, is a pure farmers market actually...cant remember the name, only been there 50+ times...lol
  7. See, its not even that the food was just mediocre, which it was...but I had one dish, I cannot remember exactly what it was, but on the menu, it said 'Wild Forest Mushrooms' - - The mushrooms that came on it were anything but wild, more like some plain old grocery store mushrooms. I commented on this to the server, to ask the kitchen what they consider wild forest mushrooms, and I didnt even get a RESPONSE. When I am paying $30+ for a dish, and I make a comment showing some displeasure, I expect to get a response. Sorry, but I dont care how good the food may get, or what people may say, I will not be back to thuet, and will urge people who ask to chose something else, such as a Splendido, or a Scaramouche.
  8. sadistick

    Dinner! 2005

    Hey DVS - Yes it is, I am not familiar with brands, I was told this one is a good one, and I love it. Nothing better than crunchy hot panini's! Thanks for the tomatoe comments, I too love tomatoes, especially these... I cant say enough about the taste of these varieties...so tastey!
  9. I for one am not involved in the industry, am simply as you would put it a 'real Torontonian' and my opinion is simply based on my experience at Thuet. Its decent food, but so absurdly priced for what it is you get, there are just too many other choices out there to warrant returning. No Wow factor, especially at that price point.
  10. sadistick

    Dinner! 2005

    First time posting with a picture! Freshly picked today, sliced these up nice and thick, then added some grey sea salt, pepper, and some really nice reduced balsamic. ps sorry about the pic, its the camera on my phone
  11. sadistick

    raw peanuts

    Thai peanut curry?
  12. The thought of mayo on a fresh sweet cob of corn scares me... Lately I've been cutting the corn off the cob and caramalizing it with roasted garlic, caramalized onions, herb butter, little lime juice at the end, and parsley, thyme, and a little taragon. Kind of mexican I guess...When I am cooking for the spicey lovers Ill throw in some roasted peppers for some heat...works nice with the sweetness.
  13. Save your money and spend it somewhere else. My 2 cents.
  14. Jeebus, just curious, what restaurant do you work at?
  15. sadistick

    Heirloom tomatoes

    Better yet, a picture. Never seen this variety before... Its quite unique in taste...its a much lighter tomatoe taste, little acidic, but still sweet. The skin is very crunchy which is unique, and very little seeds, nice and fleshy. Anyone seen one of these before?
  16. sadistick

    Heirloom tomatoes

    Wow this conversation really changed directions...lol I still need to post some pictures of this crazy variety...still want to figure out what they are called.
  17. sadistick

    Heirloom tomatoes

    This new heirloom strain has just matured, and it looks insane! Like no other I have seen, no idea about the name...gonna take a pic or two and post later...stay tuned. Oh, and we made a Gazpacho with them last night...oh so tastey. Roasted some salsa peppers as well, threw em in...nice contrast between the smokey hot peppers and the sweet acidic tomatoes. Pics en route.
  18. Biana, Unfortunetly, you dont seem to have understood the point which I and some of the other posters tried to make. To be honest, I couldnt give a sh!t about his drug use, or his lifestyle. I come for the food. As long as I dont find a syringe or a roach in my dish, as stated, I couldnt care less. What I do care about, is the concept of getting my money's worth. Did I get my money's worth at Thuet? Simply put, no. I believe your prices are way too high for the food that is being served. I could list many restaurants which I could pay a fraction of your prices, and get similar quality food. That being said, dont get me wrong, I didn't think the food was bad, but it was nowhere near what I would expect when paying those type of prices. I dont read reviews and give any worth to someones opinion, simply because I prefer to form my own, and after being to your new restaurant, I have done so, first hand.
  19. sadistick

    Heirloom tomatoes

    Well, chef koo, i agree with you for the most part, as I just love to enjoy these beauties fresh, however, if you have a large supply and your losing counter space to these buggers, you gotta do something...a fresh tomatoe sauce with basil, really good evoo, and some roasted garlic is amazing...and one thing i find is that since there is not so much 'goo' its a much silkier tastier sauce.
  20. sadistick

    Heirloom tomatoes

    You need to re-examine your definition of heirloom...and yes, there are such things as heirloom tomatoes. Joey - Some buffalo mozerella is definetly in order! KISS i guess?
  21. Well for us up here in Toronto, now is the season many have been waiting for, when all these wild and tastey tomatoes near their peak. Was just wondering what your favourite way of eating these bad boys are... I like slicing them and salting them, add a little pepper, some good evoo and eating them plain, but then again they make an amazing tomatoe sauce as well! Heres a few I picked today.. Cheers -Justin
  22. I have, and this doesnt surprise me to be honest. Although his food is good, nothing amazing...his prices are exorbitant.
  23. One of my families favourite salads; preferable heirloom tomatoes, but regular ones will do, diced up fairly large, cucumbers cut in half then sliced, adding kosher salt to both in a big bowl to sweat. At least 1 whole avocado forked - lemon and lime juice - a little chilli if you desire. Its best if you let it sit for at least 20 minutes before eaten.
  24. They used to be good, but then they got caught up with all the hype and publicity and all the famous people coming there, and they are now too much in tot hemselves and not the food. Avoid Prego.
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