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  1. Thanks for the topic - seems to me we've struck (or passed the point) where our ability to match exceeds the wisdom of doing so. It's not entirely unreasonable, as an intellectual exercise at least, to argue that dark and light meat on a turkey are sufficiently different in flavour and texture to warrant different wine choices. On the other hand, I would expect the choice of wine to reflect the plating of the food. Might the bird not equally be served by the chef as different food courses? In a family style presentation we often get a variety of food as a course or on a single platter, and placing multiple wines at once for guests to switch between would be, at least to me, a bit of an exercise. So one wine, the best I can choose to reconcile and reflect the course, is the way I would go. If the chef is dissembling courses quite finely, then selecting a wine for each (certainly by the glass or less) can provide a more complementary experience, but I would say perhaps not an everyday one.
  2. Thanks for the post! My Grandmother was a Woolworth chef for years! There isn't a recipe for tortiere, but you might find this short set of 18th c. French Canadian recipies of interest, by way of Food Timeline http://fortress.uccb.ns.ca/schoolnet/recipes.html
  3. Ok folks - here's a fun one. Can anyone point me to a source for Smoked Spanish anchovies?
  4. Lee Valley is your source. Super. Super fast.
  5. Sorry I can't recommend from experience but apparently Yamato in Yorkville and North 44 have wagyu on the menu.
  6. I've never bought the bones specifically for marrow, but when I've received them as part of my roast, they've always had bone chips in the marrow. Do I just need a better supplier or is this par for the course? Any cool tricks to clean it up?
  7. A white wine from a native variety of Sicily - seems pretty novel to me. Perhaps I'm not as far along the education curve but might seem just as novel to your fellow guests. In any case, I'm glad it went off well.
  8. We're sure Joanna Kates didn't do it, right? I thought I saw a pretty horrifying review ...
  9. I'd take the La Spigola if you want to have a conversation about the wine, and the Luzon if you didn't
  10. Gordon and Mario (and countless others) are sitting back chuckling that people are considering them models to be observed for their fashion sense.
  11. Les Halles had a bone marrow dumpling in oxtail soup if I'm not mistaken. St. John in London does a roast bone marrow and parsley salad.
  12. We went through this in Ontario, Canada in 2004/2005. There was enough of a stink that the government backed down and freezing is not a requirement. (They faced a lot of pressure due to poor implementation - somehow they missed talking to anyone who had ever eaten a fish ...) http://www.tass.on.ca/frozen.html http://www.ctv.ca/servlet/ArticleNews/stor...09_2?hub=Canada
  13. I imagine you could store the tuna in the oil you poached it in. If it's fully covered it should last in the fridge for a month at least (and probably a lot longer). My rather weak offering: Pre-Ground Coffee Pre-made meals (aka hey ... michalina's) French Fries Battered frozen fish Canned california black olives
  14. Catena makes a very nice Malbec, as do Norton. Carmenere is a good choice too. I don't mean it in a pejorative way, but I always think of Malbec as a BBQ wine, and so I'm sure it would be a good match. Off the mark georgaphically, (and very possibly not available at your resto) but you might also try a Nero D'Avola from Sicily. A bit offbeat, but one I quite enjoy. The Duca Enrico is a good choice, but so is the very simple and inexpensive Sedara.
  15. For what it's worth, Wine Spectator still lists '76 for Germany as a "Drink" rather than past due. Not exactly precise, but hope it helps. You certainly have nothing to lose by trying!
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