toweringpine
-
Posts
101 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by toweringpine
-
-
I've been enjoying Belhaven's Twisted Thistle on tap at my local pub recently. A fantastic brew. Yesterday I found it in bottles at the LCBO. I am looking forward to trying them out while watching the race this afternoon.
-
On Dundas a little ways into Mississauga there is a new restaurant; "Anna" I think it is called. The building used to be a Licks Homeburgers. They weren't open the last time I drove by but there was a big sign out front advertising Northern and Southern Indian and Hakka cuisine. I am looking forward to the opening.
-
C'est What is indeed serious about their casks. I went on Saturday and enjoyed a few different real ales. I guess I had missed the big tasting event that was held Friday evening ( I really must sign up for their newsletter so such a travesty doesn't occur again ) so they were out of a few but still had a good selection. They have a great atmosphere and it sure was a fun afternoon to drink beer and play backgammon.
I dislike going downtown but a visit to C'est What will certainly make future trips more enjoyable!!
We made a stop at the Beer Bistro on our way to dinner. They also take beer seriously but not really in the same way. I guess everyone has a style of drinking hole they are comfortable in. I am much better suited to C'est What than the Bistro.
Anyone who loves a real brew will certainly enjoy a visit!!
-
I usually boil Quaker or PC steel cut in water with a good pinch of salt. Sometimes if I'm feeling fancy I'll do it in the slowcooker with dates and nuts. Yum.
-
Went to St. Jacobs ( Ontario ) on the weekend. There is a tremendous market there. I bought a tub of "Polish Stew" for my lunch today ( and probably tomorrow too ). I will have to save some to try to determine what all is in it. There is sauerkraut, cabbage, bacon, sausage, ham, onions and some seasonings that I can't quite place yet. My goodness it sure is tasty. No need to post a picture as it is not pretty but the flavour sure makes up for the presentation!!
If you ever get a chance to hit St. Jacobs at harvest time it is a wonderful experience. I got enough basil to make at least a years worth of pesto for four bucks. In my small apartment I don't have space to take advantage of all the great deals on large quantities of tomatoes, peppers or apples. There may be a thread on this market on eGullet somewhere. If not someone with some good camera skills could make a great photo blog of a trip there.
-
Up here in Canada older tanks with the old style valves have been outlawed for several years. All filling stations have a diagram showing which tanks can be filled and which are no longer accepted. I am not sure what the rules are in Pittsubrgh but here they never would have filled it. Do you go to the same place all the time for your propane? Maybe the people there could help you by taking the old tank off your hands and creditting you with a fill up of your new proper style tank. If not then maybe just forget it. The cost of the gas isn't much and it is too dangerous to try to transfer the gas from one tank to another without specialized equipment.
-
I agree with Melissa. If you have a great beer in mind then go with it. Wine has long held dominance in pairings with food but it is time to let beer shine in its own right. Maybe go with wines for the rest of the courses but take this opportunity to indroduce the concept of good beer with good food.
-
I like to do my mac and cheese the same as I do my grilled cheese sandwiches... a whole whack of mild cheddar to get all the texture and gooeyness that you expect in mac and cheese and some of the oldest, sharpest vintage cheddar you can find to give the wonderful cheesey flavour.
Hmmm, I think I have decided what's for dinner tonight!!!
-
I too am a fan of the Blanche de Chambly. Funny enough I first enjoyed it in Calgary. I have tried many of the Unibroue beers and like the Blanche best.
I have always found it intersting that some of the major brewers sell brands in Quebec that are only found there. I have never seen a Labbatt Porter anywhere else for example. Not to mention "Laurentide" from Molson. What other examples are out there?
-
You would definitely need to have the right audience or event for such a dessert. My nephew ( 10 yrs old ) would be the first in line to get some. My wife loves hosting halloween parties, that might be a good place for a blood clot cake. But I can see your point that it could be a lot of work for nothing if nobody ate it. I suspect I'd get my money's worth just from reading it. Maybe I have a ten year old brain in a much older body
-
I just Googled the title and found enough pictures and whatnot that sure would make me want to get this book!! Booger Bundt and Blood Clot Cake what could be better? I want one!!
-
I have a device that looks like a deep sided pan with holes in the bottom. It came with a scraper to push the dough back and forth over the holes. After watching me use it, my friend Dave ( a professional who is my go to for most cooking problems ) said he just spreads it out on a pastry board and cuts it into thin strips with a knife. After trying Dave's method with no special tools, I have found it to be just as easy with no extra devices to clean.
Goodness knows I love kitchen devices but there are a few I have but really don't need.
-
I'm not sure just how authentic it is but you could try Bombay Chopsticks. We went a few weeks ago and enjoyed the meal. We went to the location at Albion and Kipling. I think there are is another location but I'm not sure where. The was some of the standard Chinese dishes onthe menu but a few were noted as hakka style and a few more that I don't know the originas of.
-
I just leave it out for a few days and put it into the fridge eventually. Honey, nuts and phyllo are not things that spoil quickly so I don't worry too much. It needs some time to soak up the sauce and to blend all the flavours. I always try to get the best honey I can find. Last time I used Bulgarian honey flavoured with pine extract. The pine didn't add much flavour but it sure threw in a new aroma.
You might guess by my handle that I am a pine fan!!
-
The baklava will be better if it gets to sit for a few days or even a week. I've never tried making any of the rest ( raw veggies excepted ) so I cannot offer any advice there. Sounds like a fun night, good luck!!
-
You could try The Fine Food Boutique; 382 Olivewood Rd., Toronto, ON (416) 233-1800. They have the little packets of dried morels. I was asking the clerks about something else one day and she told me they are the wholesaler to several places. I think they could help you with a larger order of mushrooms.
-
I have re-written this post several times trying to come up with proper words to use to say this...
I absolutely hate tipping!!
( I do it anyways )
Why don't restaurants pay their employees a proper wage? I am not faulting the restaurant owners - they are just following the usual system.
It's just that it doesn't make any sense. Pay people to do their jobs to the best of their abilities for each and every hour they work.
There are many threads on variations of this topic and all seem to agree that patrons are obliged to pay at least 15%. It would seem that almost all the respondants are either employees ( or former employees ) or owners so it would seem that the opinions are somewhat skewed.
Why are wait staff allowed to collect so much money tax free? ( I know it must be shown on the income but we all know how realistic that is ) What is the advantage for the consumer or society here?
I cannot think of any other industry where this happens. When I buy anything else the price tag reflects what I must pay for it.
Please don't get me wrong, I believe waiters deserve to be well paid for their work. It is not an easy job and it takes a special person to do it well. It is just that I really think their wages should be reflected in the cost of the meal rather than being an add on.
-
I love my Bread Maker ( Black & Decker ). I know I can make it myself and sometimes do but it sure is nice to get up in the morning and have fresh bread. Or to come home after a long day and have stew in the crock pot and a piping hot loaf in the bread maker. It doesn't heat up the house much but it sure puts out a lot of wonderful smell!! I may be off with my conversions but 25pounds seems rather inexpensive. I know they have come down in price but that seems extreme. When my mother bought her machine she said "The first loaf cost $300 and after that they are just about free."
-
spinach, red onion, olives and breaded chicken bits on a half dozen sheets of phyllo with garlic butter and parm between the layers.
-
I doubt if I can make it to Volo tonight. I've gotta pick up my wife after work near the airport, so there is not much chance of getting downtown early. After reading some reviews and the beer list on their website you can bet I'll be checking them out sometome soon.
Again thanks for the suggestons, I have come up with a handful of places that have cask beer on at least a semi-regular basis. I can see some pub crawling in my future.
-
Thanks for the prompt responses. I went through Bartowel over lunch and found Pepperwood in Burlington. It turns out that they provide brew to several locations in the city here. Turns out that one of them is Miller's Bistro which is located only about two hundred meters from my place!! They have recently undergone an ownership change and I've not been in since. I was planning to go this evening but if there is a cask event downtown maybe I should postpone Miller's. I suspect the casks don't leave Pepperwoods main location but a local place with good microbrew will do for a temporary fix.
Clearly with the research I have to do this afternoon there will be little work acomplished. Thank goodness the boss is away!
-
I have been reading about "Friday the Firkinteenth" in the beer forum. I love fresh cask beer but I have never seen it in Toronto. The was a brew pub in Calgary I used to visit ( Wildwood ) that would crack a cask Friday afternoons. It was great!! Does anyone know where I could find a pint or two of fresh brew?
Sadly there isn't another friday the 13th until June of next year. After reading the article about the event in Philadelphia there is no way I can wait that long!! But I think I know of at least one summer vacation plan for next year!!!
-
I don't believe they do a buffet but I will still put a plug out for Cora's. They are many cuts above any other breakfast / brunch restaurants I have ever been to. There are several locations around Ontario and Eastern Canada including one on Wellington St in Toronto. If you really need a buffet this time maybe its not for you but still worth trying out another time!!
-
We enjoyed our Canada Day tradition of drinking beer and eating pork. The Etobicoke Rib Fest is held on the Canada Day long weekend each year. A day devoted to celebrating Canada and a festival devoted to smoked pork, what could make a better day?
Crystallized Ginger
in Ready to Eat
Posted
I made ginger cookies with crystalized ginger from Andie's recipe. Fantastic. I went all the way with the ginger flavour and replaced the traditional molasses with the syrup left over in the crockpot.
This method for making the ginger is excellent. I just bought several pounds of ginger that will end up being crystalized Christmas presents. Thanks for the great recipe!!