the Bill

Help! Last night we cooked a rib eye roast - kind of fun! But it is a little too rare as leftovers. What will happen if I put it back into the oven for a short bit? Should I even attempt this or just microwave the slices or what ... someone please help.

now I'm just having fun, because I've got all these choices, and having already sampled a few Asian restaurants, I decided to go for Italian based on this post, so I slipped into Tutto Bene ahead of a party of maybe 16 or so mostly women, and was warmly greeted by Mario, and made to feel at home. craving blood meat, I ordered the beef tenderloin with grilled portabello, followed by the chocolate mousse. a nice light meal... but friendly, like a neighbourhood favourite.

thanks for all the info. I've been to asian legend; we went to backyard garden restaurant in the same plaza, and they do szechwan style (I prefer the level of spice compared to the style of say, magic wok) tan tan noodles (interesting szechwan pepper flavour with floral notes) spicy garlic fish (whole cooked garlic and chopped fish with skin and bones) bok choy at the magic wok we had mango chicken and dishes of a light (but very crispy) nature, duck soup, etc. so the style is not comparable. actually had a decent lamb shank at Brix with a side of "whipped" polenta; the menu/web page is not promising, but it was sub zero and close to the hotel so I caved, and despite the loud bar like atmosphere, was able to have a good meal. following another thread elsewhere for XLB, I ventured into Toronto proper for mom's dumplings, and sampled pork&chive *and* chicken&mushroom dumplings, with an order of da lu noodles. those of you who have been there will realize that this is way too much food for a mere mortal, and I will be having the leftover da lu (mostly soup at this point) for lunch later!

the coffee that we buy from Elysian coffee and tea is from Hines Public Market coffee; I'm hoping that the roaster who makes it will relocate to Vancouver...wonderful stuff. I'm also dying to try coffe made on the new clover machine that Elysian have.

a few from soi-distant Toronto... Asian Legends, to see if the xaolongbao could fly with those from Shanghai Wind...alas they were plump, but the soup lacked that 'flood the mouth with taste' flavour. Via Allegro, to drool over the venison special, and look at the incredible wine list available, but ultimately to enjoy a fine dinner while wondering about the restaurant decor. Jamie Kennedy's wine bar, for a couple of glasses of brunello, while nibbling on appetisers (grilled flatbreads with interesting dips, roast duck with white beans & duck sausage, and an array of cheeses including a New Brunswick sheep cheese like Sieur de Duplessis) all the while watching the staff make the dishes, break the dishes...a pleasant pastime while visiting.

In the building east of the Bay, on the street level - north side of Bloor, there is a small Japanese restaurant with good sushi. I recommend this as an alternative.

upthread about Savary Island, here is a recent photo with sour cherry pie. was the best looking one at the moment.

wouldn't you know....just as we were discussing crossed forks and table manners at a restaurant last night, the waiter sidles up to me and tells me that evidently my shirt is on backwards! I'd like to be able to say that I did it for the amusement of my table companions, but alas that was not the case. it is possible to do wrong in one's own culture

Air Canada frequent diners club? I'm suitably wowed... wonder if Cara foods serves up meals for the board meetings like the Spam company is reputed to do?

happily second the vasse felix; other wines I've tried and liked: Pirramimma stocks hill shiraz Mamre brook Mount Ida victoria shiraz

the salsa verde at East-West on Main is a favourite...the woman who runs the cash register makes it on wednesdays. (she's no more Mexican than I am) the couple who own the elegant Italian restaurant that I went to a few weeks back, turn out to be Bulgarian. I'm beginning to think a love of food suffices...not the nationality, not being brought up in a given culture, but experimenting with what is available.

one afternoon we stumbled out of Boboli gardens and managed to find one of those "recommended hole in the wall" restaurants where they served us artichokes on a plate. raw, with lemon and a few drops of oil. we thought (for some time before eating it) that maybe it was a language issue, or "fresh" had a different meaning there. it was interesting, but I prefer them cooked, with pepper mayonaise for dipping. or marinated in jars...somehow not as a toothsome shredding experience!

go fish they were as busy as others have found, yet managed to fry up a few halibuts for us with a very light batter, and fries to match. the thai inspired salmon chowder was wonderful. totally enjoyable lunch in the style of new england crab shacks. loved it. in a similar vein, salumi Mario's fathers place in seattle is a hole in the wall lunch spot, with a few communal tables to tuck into a variety of salami dishes with abandon. the staff were friendly and welcoming even with a line out the door, and suggested a cold plate of their salami as a first experience. I opted for a warm/with cheese/fennel sausage sandwich which turned out to be warm tomato sauce poured over the sandwich, and the onions and green peppers from the sauce complimented the fennel sausage very well. sushicat's plate of salami was interesting for the range of flavours (from fennel to mole)and for the unabashed nothing-but-meat presentation. it is the kind of place with a jug of wine on the table, and those little glasses to drink it with, and more than once I had to catch myself from straying a hand towards one (we were driving)

Sherri, why not post to Recipegullet? amccomb, I like your choc/strawberry idea. And/or have you already ruled out a trifle, as that has cake, but is not cake like and you could make it with chocolate, e.g. chocolate sponge and even choc. whipped cream. The other things that came to my mind are a choc. raspberry cake from (I believe) Silver Palate Good Times cookbook, it is a very good recipe. OR ... a charlotte, I think that is what you call those baked merrengue cakes - chocolate with a berry mouse as a filling/frosting - I have this picture in my mind but I'm not conveying it that well. Add choc. shavings and maybe some fresh fruit. Or you could do this with some cherries if you find them. Not sure where you are, but if $$ no object and you are near a city you should be able to get something decent. Good luck and fill us in on the decision/results.

BYOW

last night the waiter at Parkside was thoughtful enough to provide forks to SushiCat and my brother-in-law so they could share my dessert: mascarpone cheesecake with sour cherries. a thin candied slice of lemon on top of it all. silky smooth and heavenly taste.

Easter Sunday - Brownie from Savory Island - OMG Easter Monday - left over dan dan mein sauce on freshly boiled noodles.

I had the perfect opportunity to try this, when a colleague arrived from Montreal, and mindful of the time zone difference, I made an early reservation. for an amuse bouche, we were given a mushroom consumme with truffle oil (delicate, inhaled quickly), and began with crispy peking duck, followed by red khuri risotto (after the DOV dinner preview of this dish, I *had* to have a bowl), and for dessert, a crunchy warm tarte tatin with meyer lemon sorbet. Yum! this meal was accompanied by a bottle of jim barry shiraz suggested as a wine pairing to the braised lamb shoulder. I had a bite of her shoulder, and it was rich and savoury. OK, too many glasses of wine. while lingering for coffee, and watching the restaurant fill up around 8pm, we were given a chocolate truffle and a turkish delight. West is an elegant and superb food experience.