KevV

Maybe jostled around a bit by the server before being set on the table? Also, not professional photoshoot conditions. Don't blame the photographer, who was drinking. Perhaps the plateware could be more varied course to course - so not necessarily the food's fault if you think it looks the same. The use of the ceramic spoon seems cliche by now, don't you think? ...As for how long the Spanish chef's been there, since late January at the latest, according to someone who works there. (Can't remember exactly.)

Can our milkfat-deficient Canadian butter be converted into deluxe European-style beurre in any way? How about by melting it gently, allowing a bit of water content to evaporate, then cool? I dunno, never tried it. Anyone? Checking google, 'American' butter is supposed to be 80-82% mf and Euro-beurre 82-84%. I heard a long time ago (hope memory serves) that the difference is down to greater water content in ours, and so maybe it's easy enough to fix. But I'm not a baker. Or could you just make your own by jostling around a jar of heavy cream? We did it on a field trip in grade 4. Incidentally, I've seen Azores butter sold along Rua Dundas Oeste. It might be what you're looking for. I've never tried it, though.

Hmm... If you can't find your paneer, then you might try substituting with some other sort of cheese. I've used queso freso/queijo fresco in the past and it's been fine. (I don't know if a non-hispanic or non-portuguese shop would call it 'fresh cheese'?) In my neighbourhood, near DundasW & Ossington, queijo fresco must be easy to come by. May be a bit softer, or not, compared to paneer. If not, then you could also use tofu of course.

I was a pusateris on Avenue road tonight and I found some harissa in a tube Havent tried it yet but it was reasonably priced and pusateris doesnt usually stock stuff they havent tasted so it is probably good for a pre made product. You can find it with the sauces . . NOT with the spices. It is located by the prepared salads and dishes ← I've made it myself before. Can be great stuff. What are you planning on cooking with it?

It is indeed! Entirely unlike yours - or do I need to point that out again. Oh, manager!!!!Yes, and it's a good knife too. And this post is about food - I use the knife to cut it - so no deletes, svp.

Just thought I'd jump in - not with a recommendation, but more of a mention for the strongly budget-minded dim sum bum. Yesterday the missus & I had lunch in a place called the Rainbow-something. (Sorry, I'm terrible with names.) It's on the north side of DundasW, a bit past Spadina. I don't know how well-known it is, but my wife reads Chowhound TO and people discussed it there. (Oh, and I don't know the rep for Chowhound and so have no idea how this reference may sound. But who cares.) So, the Rainbow's got all-day dim sum for $1.68 an item ('cash only') and luncheon dishes for $4. Scoff if you will, but there isn't too much to complain about. The place was spic and span and pleasant. Lots of happy clientele and entirely Chinese when I was there. Small portions as expected: instead of the usual 4 steamed shrimp shu mai dumplings, for eg, you get 3 mini-dumplings. Acceptable quality, I would say. Not bad at all, maybe even pretty darn good for the price. One thing is to avoid the dim sum item called something like 'deep-fried mango shrimp rolls' which is chalk-full of gooey mayonnaise and pretty icky. Probably won't go back, but I think most people would be happy enough there for an everyday bit to eat. Maybe if you're just walking by. Why not? Tea check: Hot.

Brussel sprouts? Jeez, I was practically raised on them. My oma (ie. grandma) would just boil them, melt a bit of butter and add some nutmeg. Anyway, Sadstick. You say you don't like 'em. Fine. Best to agree with Big Jake if you know what's good for you!

You must be talking about things in Korea Town, BloorW then. Koreans aren't into teapots and tea like the Chinese so the tea/beer connection isn't so likely. However, I remember that you could order surreptitious after-hour beers in 2 BloorW karaoke ('nore-bang') Korean places back in the 90's. Good fun. You could also bring in your own, if you'd planned ahead, too. At least one of the 2 places doesn't exist anymore, I've noticed.

Thought this was a bit funny - had no idea that the (hush, hush - whisper please) 'cold tea' thing was so well known that you'd mention it just like that. Jeez. From what I know, that was big secret 10 years ago. Probably true. Very true. Aside from 'It causes headaches' I've always kinda wondered what the problem was with MSG, and so - for your info - did a websearch and came up with this ominous paragraph: 'MSG is a food additive that enhances flavors in food. It virtually has no flavor of its own, but neurologically causes people to experience a more intense flavor from the foods that they eat containing the substance. To millions of consumers, it means experiencing an adverse effect from the additive and possible adverse health effects in the future. To the food industry, it means increased profits, a simple way to balance taste in a product line and mask unwanted tastes, and to make otherwise unpalatable foods acceptable. In particular, MSG helps replace flavor lost by elimination of fat in many low-fat and no-fat foods.' (See http://www.price-pottenger.org/Articles/MSG.html) Sounds like a 'wonder product'!

Hmm... This suggests mere mortals wouldn't be up to the task. Sounds almost like a UFO might stake a position in mid-air over those tracks.

Yes, good point. And this is what makes haggis interesting. It's also revealing what people find or don't find appetising, isn't it?No one will probably care about this - but I remember growing up we never had chicken because my dad couldn't stand it after my grandfather killed my dad's pet chicken one day for dinner. Chicken is such a staple in so many countries, but for me it's still unusual or sometimes worse.

Harissa? Not at all hard to make and you can just keep any extra on hand in your fridge, as with any other spice paste mixture. Have a go! ...Come to think of it, that Gremolata fellow had an article on the site recently. (Hi Malcolm!)

Yikes. Remind me not to waste steak on you... ←

Too bad you couldn't get a special medical case, stuff in some haggis-es, type up some documents, and impersonate an organ donor courier, or something!

Sorry, I don't know the 400&404 area. I'm curious about the haggis phenomenon. (See thread title.) Meat?..Tripe?.. That's musle and intestine. I don't mean to sound gross, but it's all animal. I understand that appetite isn't logical, but in this case that's how I think. To me a haggis is the same as a steak. Have a go, Sadstick!

Yeah, c'mon Sadstick. You never know what's in those sausages you probably eat anyway. Think of the gelatin in your pate. Etc.

I'm not overly likely to try it, if I even need to say so! It's the can-factor of course. Fresh and good quality would be no problem.... Would be interesting to set up a spy-cam just to see who comes along and buys it, if at all. (Scottish students sick of Kraft Dinner, pizza and baked beans? I dunno.) Haggis - Isn't it stomach, a bit of organ, oats and seasoning? Logically, I guess that haggis should only really scare off vegetarians or people who normally aren't aware of what is in their food anyway.

Once where I worked, our most tatooed cook, the heavy drinking bartender, and aspiring stand up comic waiter - the three in the restaurant who'd eat anything - decided to have a McD's cheesburger eating contest. Don't know who won, but they had some leftover and no one else would touch them. I suggested a deepfry. Mr Tatoo pressed a couple together, battered them, and dropped them in. They didn't fall apart. ... When they acquired a lovely golden hue, he sliced them up and plated them. Don't know how they tasted, though, as I didn't try. The few who did, from what I know, are still alive.

I'm not a haggis-ophile (0% Scot) and so don't know how normal this is, but recently I noticed canned haggis on sale at St L Market. Yuck! I'm not opposed to the dish in principle - it's just that the thought of having it canned didn't seem too appealing. I wondered who would buy it.

Yup, I think that's what he means. But not the best deal, is it?The BYOW programme has been around in Ontario for a year or two now, I think.

Yes, I also got a message. Would have been a good joke too if it was me that sent in the complaint. But alas it was someone else. Probably a Kazakhstani for all we know.Because of all this, I was also told to remove my 'copyrighted' avatar photo of Borat. How did they know it wasn't me? ... Actually, hey! Is that photo of the chef's knife you use your own? Did you take it? If not then you are also in violation of avatar policy. ("Oh, Manager Amirault?...") Well, just nothing more about favourite Kazakhstani pastimes, if you please... Now let's bring this back to the subject of food or we're both in trouble... So you say this Zucco place is good?

Yes. I think that is how people think of it, but I don't know if it's true. From what I gather, some people will often tip beyond the expected amount, including for conventional service. (Feelings of guilt? - "These waiters make a pittance!") Meanwhile, when service is substandard many people will still tip within the expected range. Personally, one thing I like about the idea of having service charges fixed into the bill is that, then, when you are served well, you know it is simply because your server is professional and takes pride in his/her work. That's worthy of respect, and more so if it's not tainted with the feeling that someone is grovelling for tips. I also don't like the sycophancy tipping encourages: you enter the restaurant, big smiles all around, "Hello! How're you sir!?" as though you beloved best friend - and then as soon as you pass, smiles vanish, and the hushed conversation about that nasty customer from last night who just left a dollar at table six (moi!) resumes. Which brings me to another point - along with speed of delivery, people in N.America seem to equate good service with exuberant friendliness. Hope I am allowed to do this - let me quote from a user's review written up on the Toronto board: Wow. Kinda makes you wonder what one does to be described as 'stunningly' friendly. ... But anyway, many people would say this is great. My preference, though, is just to be greeted and seated and for servers not to pretend they are lifelong chums.

'Frustrating' probably isn't strong enough for that! (... Pause while KevV curses at memories of a few similar servers... ) Ok, you admitted servers can work hard. Let's even imagine a restaurant where servers and kitchen staff work equally hard. (Certainly not the case in most.) Still, there can be no justification for the disparity in pay.

Good of you to ask! Did he say how the tips were split, though? Someone here wrote that in Seattle 15% would go to the back. But I've heard that in TO, the most the back will get is 5%, which is probably nothing more than a conscience-saving measure on the part of the FOH.

I guess dimwits are always dimwits, despite a 'college education.' I mean, some people don't have a clue, do they? First of all, that's pretty spoiled. Hurricaine tragedy or not, in my opinion. Second, ... well... what more can you say? I guess the notion of 'a good honest, hard day's work' is certainly out of vogue in N.America, if it ever was in vogue in the first place. And third? Well, maybe someone else can suggest a third! Nope, and someone else asked the same. I've said I like having service included in the bill and then paid out to all the staff by the restaurant. Let's just trust them to be professional and be paid fairly without having to pander for, what are in effect, handouts. If you get a bill for $100, why not just leave it at that? I don't tip salespeople when I buy a pair of shoes, nor the shoemaker. But if not then I'd say consider how much you normally pay in tips. Waiters tell me here in Toronto the avg is 13%, so let's go with that. If the food was bad and the service fantastic then the full percentage goes to the server(s). With fantastic great food and lousy service, the reverse. If both are fine but nothing special, then split it - 6% or 7% to each. If both are great then tip both more. Something like that. Or feel free to make up your own combination depending on the situation. At least stop reinforcing the status quo if the status quo is cr@p. The only thing would be if the restaurant already splits tips somehow - which you can ask about, I guess. In that case, things will be even more complex - but blame tipping culture, not me!