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Bueno

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Posts posted by Bueno

    a "splurge" meal in TO

    in Ontario: Dining

    Posted

    Colborne Lane. Without a doubt.

    (Recent meal blew every other Toronto fine dining experience out of the water. Including Susur, Eigensinn, Splendido, Perigee, and the rest of the pack).

    Chef Aprile is firing on all cylanders and putting some of the highest quality plates you're going to find currently in the city. I realize these are huge claims, but I assure you that it's extremely rare that a restaurant impresses me to this extent.

    In fact, I rate my meal here as being on the same level as Per Se in NYC, and Manresa in Los Gatos (my two best meals of all-time).

    Favorite Frozen Prepared Foods

    in Ready to Eat

    Posted · Edited by Bueno (log)

    The Europe's Best line of frozen fruits and veggies is of extremely high quality. I don't buy any other brand any more. Their potatoes, baby corn, and carrot balls being my favourite of the veggies, and their Raspberry and Mango in the fruit department.

    I'm also a sucker for Stouffer's original Mac & Cheese.

    I also really liked Stouffer's French Bread Pizzas, but they are no longer available in Canada. They were easy to doctor up with extras too.

    Potato Chip Flavors

    in Ready to Eat

    Posted · Edited by Bueno (log)

    Being Canadian, I have the distinct pleasure of having access to Ketchup flavoured potato chips at every possible corner store, which is a great fall-back option. Lays only, thanks.

    But, my all-time favourite are Old Dutch "Dutch Crunch" Chipotle & Lime. A close second is their Buffalo Wing and Blue Cheese flavour. Kettle cooked, and absolutely loaded with flavour.

    I hate it when chips are so scantly dusted with flavour powder that you can't taste what they're supposed to be. If I wanted plain chips, I'd buy plain chips, you bastards.

    Fast Food Breakfast

    in Ready to Eat

    Posted · Edited by Bueno (log)

    I feel so at home here. You are my people.

    Put me in the camp that staunchly defend the original, humble Egg McMuffin as the best breakfast sandwich in existence. I do enjoy a hashbrown or two with said McMuffin when I do indulge. Which is at least once a month. In fact, I've now got breakfast lined up for the morning. :) I'd go right now if they were serving them. eGullet owns me.

    Your 10 Favorite Cookbooks

    in Cookbooks & References

    Posted

    1. The French Laundry Cookbook (Keller/Ruhlman)

    2. A Return To Cooking (Ripert / Ruhlman)

    3. The Babbo Cookbook (Mario Batali)

    4. All Donna Hay books

    5. Tapas: A Taste Of Spain In America (Jose Andres)

    6. Alfred Portale Simple Pleasures (Alfred Portale)

    7. The Zuni Cafe Cookbook

    8. Boulevard: The Cookbook (Nancy Oakes / Pamela Mazzola)

    9. Happy In The Kitchen (Michel Richard)

    10. Aquavit Cookbook (Marcus Samuelsson)

    Honorable Mentions:

    Simply Ming (Ming Tsai)

    The Minimalist Cooks Dinner (Mark Bittman)

    Jamie's Kitchen (Jamie Oliver)

    Bouchon Cookbook (Keller/Ruhlman)

    Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington

    Hey, Hey, Donna!

    in Cookbooks & References

    Posted

    I've got them all. I find them to be the most used cookbooks in my entire collection. I can't think of a recipe I've tried that didn't come out as it should. This isn't mind-bending food; but it's of a high quality, is simple, and usually very visually stimulating which can go a long way in how we percieve it's success/failure. If I have one gripe (and it would be VERY tiny), it's that I've found there to be some repetition from book to book. But I mean, there is enough there to keep me cooking something new for years.

    I also love that each dish comes with a beautiful colour photo. I'm very visual, and that really appeals to me.

    In short, I highly reccomend Donna Hay's books. Every time a new one hits the shelves, I unquestionably pick up a copy.

    Marlene, I was astonished you'd not heard of her up until this point. I think you'll like what you find, after seeing your cooking.

    North 44

    in Ontario: Dining

    Posted

    ... and he won't be in the kitchen. Sash will, and he's a great chef, but there are certainly better meals to be had. North44 is coasting on it's reputation built in the 90's. I've had numerous expense account meals in the past year at North44 and I can't for the life of me remember a single course.

    Have you considered Cava? Perigee is wonderful as well, of course. Splendido is another good suggestion. I'd also throw Scaramouche as a consideration for a romantic meal.

    Fast-food in foreign countries

    in Ready to Eat

    Posted

    In Canada it's mostly the American chains, but we've also got our own equivalents plus a few extras:

    Harvey's - Burgers

    Mr Sub - Subway equivalent

    Pizza Pizza

    La Belle Province - Poutine (explained above)

    There's also lots of local fast-food restaurants that are mostly dependent on local tastes and, especially, which ethnic groups live in the area.  Here in Ottawa we've got a ton of shawarma and pho shops, but little else.  In Toronto you'll find just about anything.

    Ahem. I think you're forgetting something...

    Tim Horton's! :)

    Tony on Oprah

    in Food Media & Arts

    Posted

    WOW, we have a real Bourdain fan club going here. I hope he appreciates your dedication, because obviously there is nothing Mr Bourdain can do wrong in some people's book. I still like him, his books and his shows, but I am not going to defend everything he does, no matter what. A little criticism has never hurt anyone....And a little distance on some people's part wouldn't hurt either....

    Uhh.. you're the one that started the thread. And with the sentence "It's no secret that Tony Bourdain is my hero". I find it rather amusing that you've taken it upon yourself to criticize others for being in Tony's corner. Did you expect people to automatically agree with your point of view and perhaps shower you with praise and compliments for such a thought-provoking topic of discussion?

    Help Needed for Making Foam Sauces

    in Cooking

    Posted

    You're being far too vague. That's like saying "I need to know how to make pasta sauce".

    What kind of foam sauce? What flavours? What ingredients? How are you cooking the dish it'll be served with? Why are you intent on using a foam?

    Help us help you... :)

    Forgotten and underappreciated ingredients

    in Cooking

    Posted

    Ahem... I have a feeling I'm going to be going solo on my admission, but I've recently rediscovered canned snails. Great in pasta dishes, doused in garlic butter and roasted in the oven, and most recently used in a new version of bagna cauda (substituting for the anchovies).

    Tomorrow I plan to stuff squid with them (finely chopped, along with a bunch of other stuff). :unsure:

    Dried Shitakes

    in Cooking

    Posted

    I very often do mushroom-cursted beef. Shitakes, morells, porcini, etc.. (in dried form) work lovely when ground up and used as a spice-rub on beef (somewhat flavourless) tenderloin. Works well with venison and other game as well (as mentioned above).

    Instant ramen additions

    in Cooking

    Posted

    I always make additions to my ramen! I didn't realize I had such large company. Some awesome ideas in this thread.

    I always add: Sriracha, Ponzu, Fish sauce, lime juice, and sometimes grated ginger and chopped scallions. In fact, I'm gonna go make some right now!

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