Marlene

Alas, the Mercer Street Grill is no more. However, try Reds (where Moishe's used to be in First Canadian Place.) For steak, try either Barberians, Harbour Sixty, or if you like a LOT of garlic, try Carmen's. The Ruth's Chris in town is pretty good too. Can't help with fish since I don't eat it. Jump and Far Niente are good as well.

Weight Watchers works for beginners to proper nutrition etc. You are not required to eat their food, only learn how to eat properly etc. Being overweight is not alway caused by over eating. It can in fact be caused by under eating as well. For example, I've always been lousy at eating breakfast. And then I'd skip lunch too. So by the time I got home from work, I'd be hungry, snack on some chips and then have a fairly fatty kind of dinner, with a few glasses of alcohol. What I learned from WW is that breakfast of some sort is important to "kick start" your body's metabolism. When you don't do this, your body goes into "hibernation" and starts to store fat because it thinks it's not going to get any food. And I agree, I don't have to be hungry to eat. It does become a matter of discipline to say, I'm not hungry, I don't need to eat that. And while most others are "diets" , meaning there is an end to the "diet" at some point, weight watchers really is a lifetime way of eating. There is something to be said for people who need the "committment" of attending meetings. I use a personal trainer for the same reason. I have an appointment, so I have to go. Otherwise, I could quite easily talk myself out of going to the gym. You know when you are going to weigh in every week that there is someone else to account to. I have not attended a meeting in 5 years, but I still keep the weight off by following the principles. I pretty much eat what I want now, or at least plan for those nights when I know I'm going to be overindulging. And I still hate to eat breakfast, but I manage to get a high-protein, low carb shake into me.

It's a fancy form of denial. IF there's one thing I know about now, it's weight loss. Every calorie counts no matter where it comes from. The problem with alcohol is that those calories are what is termed "empty calories" meaning they have no nutritional value. If one is following the point system on WW for example, and you are allotted say 30 points for the day, a 4 oz glass of wine will cost you 2 points. There are very few "free" calories other than raw veggies.

Alcoholic beverages don't really fall into any "diet" as an acceptable item, however, in the spirit of "all things in moderation" most "diets" or weight programs allow them, mostly because they know people are not likely to give them up. As a point of reference, I lose more weight when I don't drink at all, following the same eating patterns that I do when I do drink. It tends to be a matter of making choices as are most things in life.

I have to say that after trying all the "diets" Weight Watchers worked for me. Mostly because it's a life style change or a life long way of eating. It's been five years now, and i lost 70 lbs and have kept them off. OF course, I find as I get older, I actually have to go to the gym as well. It's not enough anymore just to watch what I eat!

Thanks. I'm all for education, especially in this area. I will check it out. Appreciate it.

Jason, do you have more information on the annual tasting? That would be interesting to go to.

Geesh, touchy. I was only stating my preference.

do you find this to be the case in practice? I don't. I have left champagne in the fridge overnight, and haven't noticed a taste change. I don't however leave it in the fridge longer than that.

I'm with you awbrig. Although I do like Cristal better than Dom. But really! What's not to like?!

I'm fairly partial to Australian Shiraz, however my very favourite wine is from the Carmenet Winery in California called Dynamite Merlot. We can't get it here from the LCBO anymore so I have to have it imported but it's worth it!

I only put it in there when I'm going to drink it, like right after my son goes to bed. Otherwise, they are lying on their sides, in my wine cellar.

Yeah I know. I suppose I could have got up from the computer to look in the fridge, but I was figuring people would know what I meant. I know Cristal is really far removed rom this price range. It's my very special occassion champagne!

Veuve Cliquot and Moet & Chandon. Over $50.00 Cristal

no confit? canada is weird. Yes, but we're NICE weird. (what the hell is confit?)

I only drink beer on a very hot day in the summer usually and it has to be ice cold. Now of course I'll offend true beer lovers everywhere by also saying I like to put tomato juice in mine. (ducking)

My very first cookbook, The Joy of Cooking. Also Beat This and Beat That by Ann Hodgman and Helen Gougeon's Good Food. For Chocolate: Company's Coming Chocolate Everything

I'm a dedicated vodka martini drinker, and my personal preference is Sky vodka with Belvedere running a close secone. Grey Goose tastes musty to me. I also don't mind Smirnoff Blue. Of course in a Bloody Ceasar (or Bloody Mary for the Americans) any vodka will do, because you can't tell!

Ceasar salad dressing. I've never mastered the art of making it by hand, and when making it in a blender, it comes out runny instead of nice and thick, even though I've been told the secret is adding the oil very very slowly. It doesn't work, at least not for me!

well, if it ain't broke... Well now I gotta try it! We're having pasta tomorrow night (tonight being the marinated sesame seed pork tenderloin), so I'm gonna try it without the oil. I know you can hardly wait to hear the outcome (not!)

My pasta doesn't stick. But then, I've always added oil! Who knew?

It doesn't? Oh man. All that olive oil I've wasted!

I like olives in my vodka martini's and that's about it. I will eat the green stuffed ones, but if it has a pit in it, forget it!.

The brand name is Ultra. I'm not sure where else it's available. Rich: Ultra or Ultrex? I can't find Ultra on the Home Shooping Network. thx

I'm sorry, I have trouble respecting anyone who calls someone an "idiot" just because they express a diferent opinion, especially if that opinion doesn't jive with what they want to hear. If this Chef is a "friend" drrevenue could have/should have picked up the phone and called him. Otherwise, as far as I'm concerned, the restaurant handled it on the spot by waiving the check. We spent probably $12,000 a year and up in restaurants, and if we have a problem in a restaurant, we expect the establishment to deal with it then and there. Then it's over. And that includes restaurants where we are good friends with the chef/owner/ general manager etc. And heaven help his "clients" if this guy is a motivational speaker!