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Posts posted by Bueno

  1. This is ridiculous just how stupid my question is, but anyway, it's pissing me off.

    I purchased GOLDEN BOY FISH SAUCE for the first time today (I usually use "Squid" brand or 3 Crabs) and it has this funny seal on the lid that I have no idea how to open. It's hard to explain, but if you've ever purchased this brand, you know what I'm talkin' about. It's plastic, with a thin disc, and then what looks like a plastic button. I tried prying it off with a knife, pushing the button, turning it, everything!

    It's like a fishy Fort-friggin-Knox!

  2. Et voila: http://www.bingregory.com/archives/2007/03/05-durian/

    -- all you'll need for your virgin durian experience.

    People (quite obviously) over-exaggerate the smell of durian. It isn't that bad.

    It's no worse than fish sauce, etc. and you don't hear people saying things like "I use fish sauce a skunk repellant" or "you'd better put biohazard stickers on the bottle, because it'll surely kill all living things within a 10-foot proximity!" It's all to generate attention. Yes, it's stinky. So what? I mean, get over it and taste! Enough with all the drama! Yeeeeeeeesh.

    Personally, having read your posts, I think you'll agree. I also think you'll find that you like it somewhat, but aren't quite sure why. Like me.

  3. Wow! I was due for my next knock-me-off-my-seat FL report. Thank you for filling that gap, Tupac.

    However, the use of quotation marks in the menu is absurd. (“TOMME BRULÉE” “Gratin” of Broccolini and “Sauce Mornay” -- :laugh:)

    I mean, you might as well call it a "Tasting" "Menu". :P

    That aside, Corey Lee is a pimp.

  4. Thank you for a phenomenal write-up! I've been curious.

    Just a suggestion: if you want to avoid the blurring in your photos, use a makeshift tripod. Flip over your bread plate and rest your on that, or a bowl, over turned glass, etc. Then just tap the shutter button from the top as opposed to trying to keep your hands perfectly still, because it's impossible to achieve at such close proximity with digital photography.

  5. Agreed. For a steak cooked in a pan, nothing beats butter. Heat up some butter in a pan until its brown and frothy (which will happen at medium-ish heat, just give it some time), toss the steak in, baste constantly.

    I also like cooking steaks under a broiler, it's nice and easy, great crust.

    Agreed on both counts. But if I want a higher heat (thinner steak) I use Ghee (clarified butter).

  6. Doc, your posts are what I live for. :)

    Seriously, they're like a slab of toro for me. I await them with drool pooling at the sides of my mouth, and never a let-down. No such thing as bad toro as far as I'm concerned, and no such thing as a bad post from doc. (this includes all your recent SF postings!) Thanks as always for an intelligent and visually stunning account of a meal.

  7. Bueno's Junkfood Cookbook

    Foreword by Thomas Killer

    Greasy & Fried Early Grave Diggers:


    Old Dutch Chipotle & Lime Potato Chips

    Ketchup Pringles

    All Dressed Potato Chips [Any Brand]

    Cool Ranch Doritos

    Chocolate Stalkers


    Reese Crunchy Peanut Butter Cups

    Kinder BUENO

    Lindt Truffle Cake Bar [Petit Deserts Series]

    Lindt White Coconut Bar [Excellence Series]

    Lindt Creme Brulee Bar [Excellence Series]

    Lindt Pumpkin Truffles [Lindor Series]

    Mars Swiss Almond Bars

    Fast Food Cholesterol Hose-Downs


    McDonalds Quarter Pounder w/ Cheese & Bacon [NO Mustard]

    Wendy's Baconator [Plain, Ketchup Only]

    McDonalds French Fries

    Wendys Mandarin Chicken Salad

    Panago Pepperoni Pizza

    Pizza Hut "Edge" Pizza

    Pizzaville Pepperoni Calzone

    Taco Bell Steak Taquito

    Taco Bell Cheese Fries

    Dairy Queen's Cotton Candy Blizzard

    Dairy Queen's Dilly Bars

    Breakfast Coronary Killers


    S'Mores Pop-Tarts

    Cinnamon Toast Crunch Cereal

    Reese Peanut Butter Puffs Cereal

    McDonalds Egg McMuffin [Ham and Egg]

    McDonalds McGriddle [bacon and Egg]

    Burger King Croissantwich [Ham and Egg]

    Tim Horton's Triple Chocolate Muffin

    Tim Horton's Apple Fritter

    EGGO French Toaster Sticks

    Frozen Fack Me-Ups


    Hagen Dazs English Toffee Pudding Ice Cream

    Hagen Dazs Creme Brulee Ice Cream

    Ben & Jerry's Country Peach Cobbler Ice Cream

    Ben & Jerry's Vanilla Heath Bar Crunch

    Nestle Ice Cream Sandwiches

    Nestle Original Banana Popsicles

    Baked Brutalizers


    Strawberry Flakies


    Rice Krispie Squares

    Dad's Original Oatmeal Cookies

    Chewy Chips Ahoy! Cookies

    Microwave Manglers


    Stouffer's Macaroni & Cheese

    Stouffer's Lasagna

    Stouffer's Meatloaf

    Michelina's Linguine Carbonara

    Stouffer's Sausage & Pepperoni French Bread Pizzas

    TGIF Spinach & Artichoke Dip

    TGIF Potato Skins

    President's Choice French Onion Soup

    Candy Gut-Pumpers


    Fuzzy Peaches

    Swedish Berries

    Skittles Ice Cream Flavour

    Skittles Smoothie Flavour

    Maynard's Wine Gums

    Werther's Original

    Kerr Jelly Beans

    Kerr Ju-Jubes [sugared]

    Cadbury English Toffee Bar

  8. I don't mean to be rude, but I think Sandy is correct. I really and truly don't see the point. I could say: "I purchased this month's copy of Gourmet and there are some good articles you should read!", and I could say: "see this photo of a magazine reciept".

    Then someone else can say: "I've got one for some soap!"

    ... etc.

    The question is, why?

  9. JK Winebar, definitely. Bymark would be well-suited as well. In fact, Gordon's list is pretty much perfect (at least, I cant think of anything to add).

    Oh, I might add Cava (inspired tapas). Oh, and for some of the best sushi in North America - Sushi Kaji. As well as Lee - an offshoot of Susur Lee's fine dining restaurant next door (incidentally called Susur). And my pick for bistro/casual is Biff's (after Red's).

    Where you're staying puts you plop in the middle of the Toronto dining scene, so your choices are a plenty.

  10. Couldn't peanut oil work here, or am I a total twat for missing something? It'll smoke at 450, but so will everything else suggested thus far (or way sooner), including beef and other animal fats which may be delicious but not suited for those temperatures. And remember, the poster didn't ask which fat is the tastiest to cook steak with. The crucial element we're trying to address is cooking temperature, and not flavour. The poster also requested a "vegetable oil", which I assume means horse fat is out. ;)

    Ghee is another option (clarified butter) and would be my fat of choice for high-heat application.

    The only fat I'm aware that won't be smoking over 500F is Avocado Oil.

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