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Everything posted by Worldly

  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!
  16. Wow that's a rough one - I can understand wanting to - it's such good stuff. Perhaps not very inventive of me, but I'm thinking with Kahlua or other coffee liquer, maybe Baileys. Might even go with a nice demerara rum (I highly recommend the Eldorado 15 year old) - that same caramel toasty flavour. Another you might consider is Stroh spiced rum. Again, a sort of sticky candy flavour that might mix with DDL. Just don't get the Stroh 80 - not 80 proof, 80%, and too strong for drinking without a substantial amount of mixer (and even then, why?)
  17. Chef Andrés, I'm pleased to report that we have finally received Jamon Iberico in Canada. It strikes me that there is a significant difference between traditional Spanish hams - not purely in the sense of one being superior to the next, but in terms of style. Can you share with us your thoughts on the differences in the various types, and how they can best be used in different applications?
  18. Here's an article on "Dessert Lady" from the Globe & Mail... Dessert Lady
  19. I also was only to Bekta once, but very much appreciated their tasting menu and associated wine pairings. Perhaps next time up we'll try at Par-Fyum. Certainly worth a try.
  20. Actually Presto, I lived in TBay (each of Port Arthur and Ft. William) for a while, and I think there's a lot to be said for it. Though I have to admit, if I were back for one night I'd probably eat at the Hoito rather than sushi. But hey to each their own
  21. Forgive me, it's not my experience, but I thought folks might be interested by this recent (Aug 27) article from The Independent: Hotel Of The Week: Hacienda Benazuza elBullihotel At the Hacienda Benazuza elBullihotel near Seville guests enter a refined world of ancient architecture and tranquil gardens, and savour the latest cutting-edge cuisine... http://travel.independent.co.uk/europe/article1222184.ece
  22. Liver-lawn infusion? A little too el-Bulli for me ...
  23. Scheffler's has some wonderful products - they also carry Jamon Iberico. Unfortunately, my girlfriend had a nasty service experience, and I've sworn off them. Bad for everyone. Sigh. The other source is online via saltworks.com - unfortunately it comes from the States and the boys at the border can really hammer you - at a min they will charge you GST and possibly PST plus if they decide to look inside you have to pay an inspection fee as well (I got killed on a knife I ordered from Japan).
  24. You're certainly not going to get much in the way of selection, and I think this inherently comprimising to the sushi experience. After all, they need to sell to the sushi masses, and not to be disparaging, but probably to a group less knowledgable about sushi than folks in here. Secondly, you can't help but not have the freshest ingredients. I'm sure they're careful, and it's safe, but that doesn't mean it will be at its peak. The rice itself does not keep so well in my opinion. Last, temperature. I'm not sure how others feel, but because I make and eat my sushi a la minute (and then make more - piggy needs more ...), I get nice warm rice and cool but not cold sashimi. If suhsi's like most other foods, the flavours are just nicer when not chilled too much. They have to keep it refrigerated for freshness, but I don't think this helps the final product. Hey, I'm a rookie - I love sushi, did the class at GBC, but I'm no gourmand. Just my two cents.
  25. The culinary school at George Brown College runs a sausage making course. You might try reaching the instructor through the school - surely they will have a list of sources.
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