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siriuslea

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  1. Hiya Everyone, I've tried 3or 4 of the recipes from the book. First I made the Beef tenderloin with Cabrales except I used an Organic Hanger steak (cheap cut) which I cooked to 140F at 200F. It turned out quite well and although not as tender as tenderloin just a little chewy. Then I made eggs in the 63-64C water bath for 35 min. I thought my yolks were a bit firm too. Next time I'll reduce the temp a little although on my gas stove the larger burner was set to min. I also made the Green beans with tomatoes and pearl onions. I followed the recipe carefully weighing the ingredients. My boyfriend thought there were too many beans for the amount of other ingredients. I would put more garlic and onions in next time. I also found the dish a bit oily. It is quite a flavourful dish more so because we split the four servings between 2 of us. There was enough serrano ham though next time I will cut into smaller ribbons. That ham has a meaty maybe gamey flavour brought out by the other ingredients. Lastly I made the Oven roasted potatoes and oyster mushrooms. After finding the Green Beans too oily I cut back a little on olive oil for this dish. I did find 2 tsp of salt too salty so I doubled the potatoes and made a second salt free version to mix with the first (I think I actually used 2 lbs of potatoes total which were 6 med potatoes, the recipe only called for 2 large potatoes or 1/2 lb). I think this kind of potato dish would be great on the second day. I definitely plan to make a few more adventurous dishes over the next few weeks. Siri
  2. I haven't actually looked at the spot you are talking about but, I will hazard a guess of 4 months. I once looked at South East corner of Queen and Spadina (now Letieri) and they were asking 11K per month. These rents show why restaurants here come and go so quickly. Unfortuately restaurants have to really increase their prices in general to make the restaurant business less risky. Siri
  3. There are two different Nellas operating in Toronto. They may be family members of the same family. One is the knife company and the store to the east (Queen East?) and the other is that store on Bathurst called Nella Cucina. They almost have the same logo, maybe a partnership split? Siri
  4. I've only had one meal at JK Wine Bar. I enjoyed it especially with the wine pairings. I'm not sure I understand Kenk's protest about the place. It seems just the name 'wine bar' has advertised to him something that it is not. I'm not sure the name of a place in the age of Susur, Crush and Chehoski (which I think may have been the name of the previous butcher), that the name tells that much about the place. Uncomfortable chairs have been mentioned before (I sat at a table) and the smell of cooking food is definitely part of an open kitchen. I suggest researching the place a little more before arriving to find it is opposite to your expectations. As you didn't eat there, how do you know it doesn't deserve post after post? Siri
  5. This recipe is gone from the site I dont suppose you have a copy anywhere. a perfect, tested recipe follows ... ←
  6. My favorite Thai right now is a Thai-Laotian restaurant called Ban Vanipha, 638 Dundas West, near Denison (east of Bathurst). I love the dish Nuar Yang sp?, its a sliced up grilled pepper steak (flank probably) with this excellent lime/pepper sauce. The steak isn't butter tender but the dipping sauce is great. I order mine light on the pepper. I've tried many things on the menu and also usually order the cold or hot spring rolls or soups. The one thing I'm not that crazy about is that some of the dishes have the meat practically minced. I think this is a feature of Laotian cuisine but if you don't want to order these dishes you may need to quiz the waiters. The service is friendly enough but is a bit formal in attitude (which my dining partner loves). Siri PS Ban Vanipha is somehow related to Vanipha Lanna which used to be on Eglinton (maybe still is), when I was up there more frequently, I loved that restaurant also.
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