GordonCooks

Are there any Toronto foodies out there with decent organizational skills?

Noted - smoke = bad I guess I'll start watching them after about 10 mins. For some reason, I think I'm going to throw them on the grill outside

Picked up some chestnuts at the market yesterday. The girlfriend asked "How do we roast them?" Well dear, I have no idea..any ideas on temp?? Tips?

I'm in T.O. to stuff my face that weekend - my Fri plans are flexible but I'll be at the St. Lawrence Market Saturday morning and my Saturday dinner plans are a lock. How many Eg'ers are in T.O that weekend? 1.) GordonCooks 2.)...?

Pieropan Soaves are in that price range, very consistent, and readily available.

I prefer something simple Bake! Cakery Katery

Given the scope of the project and the existing set-up, I'd consult a kitchen designer or architect for advice. Yabu Pushelberg and IIxIV are up your way.

I'd say most defineatley - I guess dinner for 12 in your living room didn't work out so well.

I always hit Bright Pearl on Sundays when I'm in T.O. - it's never let me down

How about Sicilian style - layers of ground beef, hard boiled egg, and pecorino romano

...Venerable...truly spoken by some who has never met me ← It's amazing the insight one can acquire from eG ← I agree - please keep in mind that the internet adds 10 lbs.

When eating mexican food, I must be wearing my sombrero. I feel it adds authenticity.

...Venerable...truly spoken by some who has never met me

Jeez, even "I'll" be in Toronto that weekend - let the drinking begin

I prefer unsalted butter because it has less salt than salted butter

Personally speaking, there are quite a few wine professionals offering recommendations and ratings. The key is to follow someone who has a compatible palate. Many parker-files enjoy immense, extracted wines while others such as Jancis Robinson prefer subtle, complex wines. My personal tastes have changed over the years and are still evolving. If I concur with a particular suggestion, I will most likely follow this person’s advice in the future.

Let me tell you something the stove makes a difference. You may not vbe able to tell the difference but cooks sue as hell can. You can get out products faster you can be much more consistent with products and cooking. There is no problem with service either. I can call the guy right now i have his personal cell number here in NY and he can be there in 30 minutes. theres a difference trust me. Once you learn all the potential of the stove its worth every penny you paid for it. I delt with that piece of shit we had before. It was like 3 years old and bought brand new. Only about half of it worked because the thermocup had to be replaced every dam week a 200+ dollar job. It was absolutely horrible. Like i said i love this stove combined with the rational ovens there a match made in heaven. I cant remember if it said but that particu;ar moltini has no oven on it its just the stuff on top. The undernieth is all plate warmers and such. ← Slightly off topic - are any of you guys coming up for the Tastings/Bouley dinner on Nov 8?

Thanks for the St. Lawrence Market tip. Does Bymark use US Prime or Canada Prime beef(it was talked about in the 'Opening Soon' episode)? -Steve ← Unsure on origin but I think the purveyor used Canadian. I can't rememeber the guy's name - I don't think it was Bruno's or Whole Foods - I remember the meat was dry aged for a good period and the running joke was the guy delivered his meat in the back of his mercedes

During the week - breakfast is usually eaten at my desk over a two hour period while I work. Sundays are usually the big breakfast day ay my house, waffles, eggs benedict or florentine, etc Yesterday, a little Coombe Farm English Cheddar, some homemade spicy pickle, a fresh baguette from the little bakery 2 doors down from my office, and the last bit of Kona coffee sent from friends at the Bad Ass Coffee company in hawaii. This morning - goose liver pate, greek and italian olives, a crunchy pear, and yes...more baguette edit: sp

The St. Lawrence Market had quite a few butchers with top quality alberta beef and others - My steaks at Bymark are as good as just about any in the states.

Re; Upstate NY - Just about every pizza I remember as a kid was a round pie that was cut into square pieces - my sister liked crust I liked the middle slices. Certainly hard to find nowadays though.

Are there any LCBO store offering older wines? I'm looking for mostly older french and german.

Sounds like a wedding reception without the happy couple - enlist the help of a party planner - 25k (minus open bar) would land you a nice spot in center city I would think

Falesco Vitiano 2002 Ruby red with black cherry, strawberry and spice on the nose. Medium-full in body and acidity with soft tannins, more black cherry and strawberry fruit, very balanced with a long, rich finish. Barbera d`Asti Tabarin, Icardi 2001 Fragrant nose with notes of cherry and plums. Full of forest fruits with a touch of spice and vanilla. Cantele salice salentino riserva 1998 Ripe cherry and raspberry aromas with notes of tar and smoke. New world style fruit flavors, with acidity and tannins generating a bit of heat on the pleasantly bitter or stemmy finish Montelpuciano d'abruzzo 2002 untried

A sword without a handle flask? and you call yourself a Scot... I remember some kind words you gave 2001 Masi Algheri Red a while back - that case served me quite well and I thank you