[Dulce de Leche as a cake filling]

Ok evaporated milk does not work! It does go a slightly brown caramelly colour, but it never thickens or tastes any good ... boo.

Oh well, worth a try.

[Toronto Dim Sum and Other Chinese Cuisine]

Sorry folks - apparently my counting was dubious ... I may have spent too much time over in the Ministry of Rum...

Anyway, 'tis true that much of the Chinese population has become middle class suburbanites, but I still think there is a real joy in finding "your" local places, even if side by side they're not as hot as something, somewhere else.

Gerrard East has also become more Vietnamese, but no harm there. And being just down the hill from Greektown and 10 minutes west of little India has it's charms as well

[Istanbul spice market]

LOL I wonder what the chickens will taste like

[pomegranate molasses]

I've had a version of this produced in Lebanon. Never heard of it being distilled however.

I have never heard that you couldn't ferment something with too much sugar in it. Boytrisized (sp) grapes are very sweet indeed. Despite this, if sugar concentration was too high, one could always dilute it before fermentation. You'll lose that water in distillation regardless. Might be worth a try but would probably come out closer to grappa.

Did try a liquor called Old Arrack a few weeks ago. From Sri Lanka and made from coconuts. Very pleasant, and dare I say, rum like. Dry though - not like the dreaded "Malibu".

[Pyrat Rum Cask 23]

Oh the Centenario is amazing stuff.

On the El Dorado, the 15 year old is amazing. I assume that's the one you're referring to.

I've had the 1796 and until I had the Centenario it was my favourite. Bought it in Venezuela, and can't get it here in Ontario, Canada.

Great choices.

[Istanbul spice market]

It is quite a place - there are lots of opportuntiies like this when travelling.

I suggest buying blends, like the kofte mix. The individual spices are pretty much available all over now, but the particular blends are not so easy to recreate.

[Toronto Dim Sum and Other Chinese Cuisine]

The Globe & Mail had a "top 10 Chinese restaurants in the greater Toronto area" section this Saturday. All Toronto unless otherwise noted - in no particular order:

Ba Shu Ren Ha - 4471 Steeles Ave East

Chiu Chow Boy - 3261 Kennedy Road

Congee Queen - 895 Lawrence Ave East

Ding Tai Fung - 3235 Highway 7 East, Markham

Fang's restaurant - 3225 Highway 7 East, Markham

Jim Chai Kee - 270 West Beaver Creek Road, Richmond Hill

Lai Wah Heen - 108 Chestnut St.

Sam Woo Seafood - 325 Bamburg Circle

Scarborough Grand Seafood restaurant - 23 Glen Watford Drive, Scarborough

[Worst Beer Ever Tasted]

Well, you're unlikely to ever suffer from it, but the worst is Long Dong beer from China. (yes, you heard me

Now, I have to admit, it was worth a try...

But blech.

[Live Seafood in Toronto]

I'm onside for Bill's lobster. They often have live shrimp, various shellfish, fish (no, I'm afraid I don't know which ones, but if you call they will tell you what they have in - (416) 778-0943).

The best thing about Bill's is reliability and counsel. I've never had a bad product from them, and they sell a variety of sushi grade fish as well (but get them the day of or after a shipment to make sure you get what you want).

[Breakfast in Downtown Toronto]

Not fancy, and out of downtown but the best breakfast place I've been is the New York Diner on Broadview right at the corner of Danforth Ave. If you buy the peameal breakfast, the peameal is the size of a porkchop. Plus you can get the greek roasted potatoes with it, 2 eggs and toast for about $6.

But more than once a month is too much - sigh.

[Dulce de Leche as a cake filling]

Tried the can a few weeks ago, and enjoyed it a lot. I found it a bit too sweet (as I do with a lot of desserts). Next time I'll do a can each of sweetened and unsweetened condensed milk and mix them, assuming the unsweetened will work. Does anyone know if it can be done? Is it the sugar caramelizing or is it something with the milk proteins cooking?

I suppose experimentation will do.

I only cooked it for 2 hours, per the directions I had, and found that it was very thick. I thought perhaps I would get a thinner product if it were not cooked as long - any thoughts?

Last but not least, has anyone tried this with evaporated milk, rather than condensed? Thoughts?

[Sausages in Toronto]

I'm afraid I've forgotten the name, but there is a greek butcher shop on the south side of Danforth just east of Logan (west of Pape) which makes leek pork sausages and orange peel pork sausages that are just fantastic.

[Toronto Dim Sum and Other Chinese Cuisine]

Bright Pearl on Spadina in Chinatown is pretty good.

Chinatown east on Gerrard, I like Pearl Court, though usually I don't have Dim Sum there, but my the foxy lilttle girls at the pharmacy prefer Beijing house. And far be it from me to argue.