GordonCooks

Last few trips we're all about Susur. We always make a friday night at Canoe just because I love the place. I think we're gonna do Avalon - I haven't been in a year. I loved the Fifth with Didier and Centro with Marc - How is Marc at the Fifth - Centro lacked a little ooomph last time I was there. Does Bymark do Saturday lunch ? We usually go to Pangaea (sp?)

People tend to forget the correlation of a pinch to the pressure applied by the fingers. An accurate pinch is based on a tensional torque of 12-15 inch/lbs. - any pressure below this will cause excess granules to cling making for a more generous amount then intended. Thus explaining why Grandma's Red Sauce gets saltier as she gets older

I always use ricotta in Ziti but my girl's grandma never does. She's Silician and even makes her Lasagna without cheese but adds hard-boiled eggs. Is DiFara Sicilian ?

I'm making plans for my next trip to T.O. - here's a place I've heard about - Has anyone been ??

Either, but I believe Chicago is on deck for the next excursion (not before a couple of Toronto trips)

Nope, my last trip was months ago - But you're one person I'd love to share a meal with next time I'm in the city.

to The "P" Were you seated at a table or at the Sushi Bar ? We sat at the bar and our server inquired as to our spice tolerances and food allergies for the tasting menu. I enjoyed a more "aggressive" meal than my girlfriend.

An ice cold, crunchy Red Delicious apple

I'm a big Cincinnati Chili fan - Last year's Super Bowl included Turkey Chili over Cheddar & Potato Pierogies with Sour Cream.

Actually, GC, this is not improving your case! However, I suspect that anything called a "garbage plate" will top it. And without getting into the whole La Nina inter-racial marriage issue, suffice to day that not ALL late night bar foods should marry! I know a case of a very Nacho kinda guy hooking up with a crazy mozarella stick sorta gal, and when they divorced, the children suffered terribly! A garbage plate is an upstate thing. 2 Hamburgers or Hot Dogs over a bed of home fries, Mac salad covered with whatever burger condiments (hot sauce, onions, mustard, ketchup, etc) Had more than my share during my drunken college days but I'm a little over the hill now. What your regional Apres-Booze meal ? Some notables I've seen are Boston - Chinese Food Philly - CheeseSteaks and Italian Sausages NY - Anything Chicago ??? LA ???

While I have no doubt that you, Gordon, might be a very nice and normal and pleasant person, and so therefore with no ill intent towards you and yours: THIS sounds absolutely disgusting. Gross. Disgustingly gross. Not as bad as one would think - It's basically a marriage of pizza and chicken wings. And, yes, it was concocted during a late night house party. Think if it moreso as a pizza with some morsels of tasty chicken bits with a few drops of bleu cheese on them. PS - Has anyone heard of a garbage plate ?

We have a local bakery that makes a pretty big Pumpernickel - so the "Mongo-ness" come from the gallon of sour cream used to fill the bowl. Much more interesting are the chicken wing pizzas: You make the traditional pie (cheese & pepperoni) and then cover with chicken (wing or thigh meat), extra cheese, and drizzle with bleu cheese when it comes out of the oven. We usually make a Buffalo style, a Boss Sauce style, and a CheeseSteak style.

"Meal" It's difficult to find a word that can mean so many different things to so many different people. A review can't offer much in the way of empircal statistics - so it's an opinion based on experience, and opinions will always differ Mine have changed at least 3 times - The greasier, the better - the healthier, the better - and now, the better, the better. I use reviews as a headline to pique my interest in a place. I feel that Food is as broad a subject as Art. It would be a dificult task to find someone who can discuss Gehry's architecture and DaVinci's works with equal authority. The best review will always be the one you agree with and that's not always for everybody

Huevos Rancheros in tortillas for the early birds Chicken Wing Pizzas Beef Short Ribs Italian "pressed" foccacia sangwiches Turkey & Duck Chili Pasta Salad Uber Olive/Pickle tray and the Mongo PUMPERNICKEL BREAD BOWL Bevs - Beer, Wine, Mint Juleps, Mojitos, and Martini Bar

Dirty Martinis and Oysters on the half or Shrimp cocktail - Breakfast of Champions

Other than a few dalliances with Vega Sicilia Unico and sherry - my knowledge of Spanish wine is weak. I'm attending a dinner featuring wines by "Compania Vinicola del Norte de Espana" (CUNE) - Does anyone have any info?? Specifically vintages or special bottlings to look for? Thanks

I thought that was her - I was confused when they introduced her as Andrea Boom-Botts - the Freeg-gin Vino dame

I think you may be talking about "Quench" which she co-hosted with Steve Olson

Understood, I, myself, am more of an urban than rural type guy and not much of an enviro-organic stickler. However, I have twice dined on food prepared my Mr. S and could distinguish outstanding elements and details of his cooking. The dining experience of the farm is a little "rustic" for me, but I believe that put into a setting more like Canoe or Scaramouche. He could fill those shoes comfortably. At least, I heard that from more than one of his peers. If I make it to Eigensinn again, I'll go in overalls for sure

"splain, s'il vous plait ?? I'm curious

I highly recommend Reislings by Hermann J. Weimer if you can find them. Better than Dr K. Frank IMHO. Standing Stone makes a decent Cab Franc

As the remote clicked away this weekend - I happened upon (what I thought) was a new episode of Nigella Bites. New I thought because of the lighting and Nigella because of the production values- e.g. Soft close-ups of eggs yolks, the cooing Mmm'mmms and Ooooohs. What greeted my eyes was the "Barefoot Contessa" - Yikes. I had always hoped the proliferation of these "style" type shows would garner some programming of more Culinary merit. Doesn't look like I'm gonna get my wish. All in favor of more Jacques Torres Chocolate" and less stubby fingers making granola, say "I"

I've become acquainted with the Rosemount McClaren Vale Balmoral and Love it. How's the availability on the D'Arenburg - If it's better than the Rosemount, I have to get my hands on some.

I've twice dined on meals prepared by Robert Sulatycky at the Four Seasons. Both were outstanding. Sulatycky was a Team Canada leader at the Bocuse D'or. He finished higher than any other North American Chef has.

Thanks for your participation - this stuff is gold. It was a running joke back in my college bartending days how some customers would approach a busy bar and start yelling for service. As soon as you made it over, they would take 5 minutes to decide what they wanted. We thought a handbook on "Proper Bar Etiquette for better service" would solve our problems. What would you include in your handbook that would help novices make the most of their King Cocktail experience? PS - I always admired (and still do) the gentleman barman that could work a busy shift in a shirt and tie, never look hurried, and never spill a drop.