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Posts posted by Bueno

  1. Every good restaurant has a bar. As Gordon mentioned; just pick one. In which case, there are numerous (recent) threads about diners coming into Toronto and looking for good meal options on the first page alone. Those will, if not give you all the info you need, at least help you get your ideas a little more narrowed down. Because right now, if your only critera is a restaurant serving some tasty food with a bar, you've got about 2000 options.

  2. Mayur, I tried your cocktail over the weekend and it was really tasty. I too am enamoured with the current savoury focus in cocktails. I'm playing with a pear vinegar at the moment, actually.

    In honour of Halloween...

    Black & Orange

    3 oz. Coca-Cola

    2 oz. Jack Daniels

    1 oz. Cointreau

    2 Dashes Regan's Orange Bitters

    Squeeze of fresh orange

    Garnish: orange wedge

    Shake well with ice, strain into a lowball/old-fashioned/rocks glass, few cubes in the glass, and garnish with the juice from an orange wedge on the side of the glass.

    Orange and coke go really nicely together, and I think this is a lot more cohesive than my last drink. Please try, if you're in the mood. I imagine this would also work well with Bacardi if you're more of a rum-and-coker at heart.

  3. Could you please define what a good restaurant to dine solo at is, for you? You can dine solo at any restaurant... you're not going to find a restaurant in any city that is built around catering to diners eating alone and I've never seen a 1-top table. So what's your criteria? THEN, I can help ya out. But I always struggle to fill these requests because I have no idea what this means to that person.

  4. In what I think is actually quite an ingenius move, Dorito has a new concept: pairing two complimentary flavours of Dorito in a single bag. The two initial offerings are:

    Buffalo Wings / Blue Cheese

    Zesty Taco / Chipotle Ranch

    I think this opens the door for a whole new arena of flavours. Anyone tried them yet?

  5. I'll start:

    Why does anybody buy those three-packs of little envelopes of dry yeast, when for about the same amount of money you can get a pound of the stuff?


    Because yeast goes bad, and lots of people wouldn't use a pound of yeast before that occurs. I also would rather have a convenient package of 3 yeast packets sitting in my tiny cupboard than an enormous sack (thus, kitchen space the issue). The same reason I don't buy a tub of ketchup when it goes on sale.

    In contrast, why do people buy food in bulk if in all likelihood they won't use it all before it goes bad? Just fun to waste food because it seems cost-effective?

  6. The steak episode was fantastic. Truly -- perfection achieved. He's relentless. When he wants to perfect something, I'm almost starting to believe he can. It's a shame he was forced to use that shitty UK beef, though. Imagine if he'd started off with a 45-60 day USDA Prime primal of rib-eye (or just smuggled one home from Lang). Or Wagyu. Kobe is too delicate. Goodness gracious.

    I'm looking forward to pizza and roast chicken.

  7. For almost a year while I was still a beginner in the kitchen and getting comfortable with sauces, I'd serve hollandaise from a jar as my own. I believe I even did it with pesto. Oh, the shame. :sad:

    I'm proud to say I've long sinced moved past this era. :)

  8. I recently pickled Brussels sprouts, which I thought to be a unique and ingenious thing to do, but fully realize I'm likely the 5 millionth person to think that. So I resolved to the idea that it'd just probably taste good. I was right! They're delicious little buggers. Reminiscent of sauerkraut, it's much more vibrant and fresh. Sliced thinly on a mandolin, and I'd much prefer it anywhere sauerkraut is normally utilized.

  9. I pickle garlic all the time.  I buy it in those big supermarket econo-tubs and pickle it just as I would my favourite dill pickle recipe.  It's bloody delicious.

    Just found this thread, thanks to Annecros. Mr. Bueno, what do you do with your pickled garlic? Just eat it with crackers or something?

    Hi Jaymes :)

    Most of the time, I just munch on it straight up out of the jar. But in terms of "proper" uses, I use it always in an antipasta platter. I sometimes mince it to add to vinaigrettes depending on the flavour profile. I also add it, thinly sliced to quick Asian cucumber pickles. I've added it (minced) to shrimp ceviche as well, even though I fully realize that it's heresy towards authentic ceviche. Oh, and minced atop raw oysters as well.

  10. Puree a white onion and two or three cloves of garlic and squeeze out the liquid. Mix in ketchup and tomato paste, lots of tabasco. Season with salt and pepper and maybe a bit of dry tarragaon. Add some lemon juice to taste.

    See how that works for you and adjust up or down with hot grainy mustard.

    You aren't going to get it exact... it's like trying make Chimichurri without parsley.

  11. I'm new to cocktails and just started playing with them, and I've created a Martini variation that I'm really fond of. If you'd like to try it, please let me know what you think!

    Dirty Lime & Onion Eater

    Martini Variation

    1 1/2 oz Beefeater Lime Gin

    1/2 oz Olive Juice from Jarred Onion-Stuffed Olives

    Lime zest, juice and wedge

    Onion-stuffed Olive

    1. Fill a shaker with ice.

    2. Add gin and olive juice, and a squeeze of lime juice and shake.

    3. Strain into chilled vodka glass rimmed with lime zest and garnished with the onion-stuffed olive, the lime zest and wedge of lime.

  12. Yeah, I noticed this after they discontinued it, but before they sold out. I "stocked up" on it (read: my s.o. let me buy two bottles).

    I've heard a rumor, though I can't confirm its veracity, that they've been having trouble with certain French suppliers/distributors, so this may be the source of the problem. In the meantime, I guess we're stuck with the Dubonnet Gold. Alternatively, the Quebec liquor system still has Lillet. And while I would never encourage anyone to break the law by bringing bottles across the border, you could certainly enjoy it while visiting Montreal or Gatineau!

    Aha! Thank you very kindly for the tip. What border? The one separating Quebec from the rest of Ontario? :D

  13. $1100.00 ($650pp) at L'Atelier de Robuchon in NYC in February. Very very good, but no where near worth the money. Much rather spend it at Per Se, or eat a L'Atelier-quality meal at 11 Madison for far less.

    To be fair, we were also gifted several courses at Robuchon, as well given free lunches the following day (we knew someone in the kitchen). Still though, not worth $1100.

  14. It has come to my attention that Lillet, a French aperitif wine has been discontinued by the LCBO? Why on Earth would the LCBO do that? It's an enormously popular drink used in MANY famous cocktails or enjoyed straight up. One of my favourites, in fact. So what could be so ridiculously dangerous about Lillet that the LCBO would decide to kill all access to it for people in Ontario?

    Does anyone have any info? And the food/drink community continues to grow throughout the world... while it shrinks in Ontario.

    What's next? The discontinuation / banning of wine all together?

    ETA: spelling/grammar.

  15. I previewed it a few months back. It's on the must-buy list for next week.

    I highly recommend it. I've followed Kylie over the years through her TV programming, and a publisher friend of mine was looking at a rough release of the book, and I had an opportunity to check it out. I absolutely loved it. I'll put my personal reputation on the line (which is next to nothing, but hey, I work with what I've got :P) that you will thoroughly enjoy it. You can virtually beat me up, if you find I'm wrong. :)

  16. I've just noticed a new show to FoodTV Canada.  Heston Blumenthal's "In Search of Perfection" from the BBC. 

    In this episode he is taking Black Forest Gateau and creating the molecular gastronomy equivalent.  Right now he has taken melted chocolate, aerated it with a cream siphon then put it in a vacuum chamber and evacuated it to create large bubbles in the chocolate.  He then figured out how to do it at home with a vacuum cleaner.

    I think I'm going to enjoy watching this show.

    Here is a link to a topic about the show.

    Now, did you enjoy it because it was focusing on cccchoooocccooollllaaattteee, or for Heston's approach? :)

    In all seriousness, it's a great show. That was the second episode. I'm actually not a chocolate/sweets guy, but I still loved this episode as much as the first. Blumenthal's mind deserves this exposure, as he is a real genius in the kitchen. As opposed to Rachel Ray, who is a mindless, hyper, evil, marketing poodle that belongs locked up in her Yum-O-Sylum.

    It's PVR'd. I'm also into The Heat. What McKewan can do with catering is revolutionary for that section of the industry and a real joy to watch, I think.

  17. Colborne Lane.



    All three operating on all cylinders currently, and producing the best cuisine in the city. Especially Colborne Lane. 4 recent dinners = all stellar. Claudio Aprile is kicking some ass in that kitchen now.

    One is the "new thing" from Mark McEwan, but it's beyond trendy and actually putting out really high quality food, consistantly. Prices are high as with all McEwan ventures, but considered warranted for the quality. It's what Bymark used to be.

    Perigree has been phenomenal pretty much since opening, but you have no choices. You eat what the chef gives you in a tasting format. If you like that kind of adventure, prepare for a FANTASTIC experience.

  18. I also recommend her cookbook. Her food is incredibly simple and flavourful, and she's a great teacher. Her shows are inspiring both culturaly, as well as culinarily. One of the true bright spots of "TV chefs", for sure. Glad you discovered her show!

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