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GordonCooks

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Everything posted by GordonCooks

  1. Dunno... Maybe there is somewhere on earth where it is considered rude. I haven't been to that place yet, though I have been to plenty of places where I tipped when I felt I shouldn't have, but I think that's a whole other story ← I overtip to show what a big ignoramus I am
  2. This is one we made up last year The Seattle Slew 1 oz Rum 4 oz Cola 1 horseshoe to garnish very good!
  3. The big place on Spadina has a few kinds - You can find S&B anywhere buy there is a very good one in a green can I used with great success.
  4. My fave cheap Philly eats - Pat's with no onion, a tacconelli's cheese pie, and mussels frite at Monk's cafe
  5. Drinking wine makes me look smarter to others and that makes me feels more better after the third bottle...like right now. I'm looking and feeling way smart!
  6. GordonCooks

    Tomato Puree

    I always thought that tomato sauce was a cooked product and the puree was a raw product.
  7. Do chicken satays with 3 dipping sauces
  8. One important fact - A "Plate" tastes best when eaten after 1:00 a.m.
  9. I'm a little puzzled - the way you've spoken negatively about Perigee in the past gave me the impression that you've actually eaten there ← You are mistaken and are thinking of Susur. ← This quote in particular from the "One Evening in Toronto thread...
  10. I'm a little puzzled - the way you've spoken negatively about Perigee in the past gave me the impression that you've actually eaten there
  11. I love you. That stuff is great... too bad you have to beg them for it. ← Please tell me you put it on your cheeseburgers
  12. "Wendys Hot Chili Seasoning" by the bushel - I'm so ashamed
  13. Perigee! - past reviews can be found in the Toronto thread
  14. It's all about the Pisco, baby
  15. If there is ever any weekend type event - I'b be interested. I joined the Ontario Wine Society and I haven't been able to make an event yet.
  16. Yes, I can see that a good patting down was quite necessary. ← Probably the best post I've ever read
  17. Pour and go or how long were the reds open (decanted)? PS - I can't think of an 88 Sauternes I don't love
  18. GordonCooks

    Sausage Making

    Get Ruhlman's new "Charcuterie" book - I'm halfway through and I'm becoming a sausage scientist.
  19. Thanks for the notes on the Lynch Bages and Montrose. Two wines I have and can't afford to test sample.
  20. GordonCooks

    Announcing Wine 201

    I am
  21. GordonCooks

    German Pinot Noirs

    The Hartley Ostini is just a "Sideways" reference. For the record, I don't think the current german product is anywhere near Grand Cru Burgundy and I don't how this thread digressed into an argument.
  22. GordonCooks

    German Pinot Noirs

    I'm the one who likes German pinots on this thread I had a recent bottle of Kesslers Cuvee Max from DRC Clones and found it quite tasty and complex. Not exacty 10-15.00 bottles but what good Pinots are nowadays. I'd take 1 bottle of the Kessler over 6 bottles of Harley Ostini but that's just my taste. They may never reach the level of success of other regions but they are really passionate about what they're trying to achieve.
  23. GordonCooks

    German Pinot Noirs

    Here Here !! Thin and uninteresting. I'd rather drink beaujolais! ← Pinots from alsace are thin but the wines from Rüdesheim and Assmannshausen are a fairly recent development and full of potential if classic Burgundy is your style. Don't knock it until you've tried it.
  24. I'd like to commend you on acknowledging the problem and striving to solve it before it gets too out of hand. Too bad more parents don't have your attitude.
  25. This will about the third time I've printed out this topic for my glove box - I'd like to thank you all
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