pixelchef

It's obvious that you're a big Feenie fan, but please don't try and place blame anywhere BUT on Feenie for the media fiasco last year. It was HIS comments that were entirely out of line and childish. And yes, I agree, his comments hurt them all. That wasn't the first time Feenie dished low blows to other top chefs. I'm sure you're aware of his little (one-sided) feud with Susur as well?

http://www.globeandmail.com/servlet/Articl...rtainment/Style Rob Weenie sure was pissed.

This whole thread baffles me. For the record, I'm firmly with the two Steves on this issue. I just can't fathom how anyone can possibly think that the physical properties of the food presented in a dish CHANGE depending on how they are presented on a plate. That's like saying that your dirty car drives far worse than your car after being through the car-wash.

That's Kathleen Daelmans (sp?). I think it was called Cooking Thin, or something like that. Indeed, you're correct. Pathetic how "Cooking Thin" is considered new programming on FTV Canada. Grr. And yes, the show is horrid.

Yay, you got some Marlene! I'm happy for you (really). It's the best smoked meat to ever grace my palate. I've got pork and turkey headin' my way this time. The brisket has already been sampled, and has been a fixture in my dreams every since the supply was exhausted nine hours after it arrived. :)

Montrachet, Brut Champagne. Brie, Chenin Blanc. Pont-l'Evequê, Barbaresco. Agree, disagree?

My favourite! However, it's called Skippy, not Squirrel. :) Ever since I was young, I loved getting those two little peanuts on the top. http://www.skippy.ca/

I do travel specifically for food reasons, but I also travel specifically for other reasons as well. Like Robert, seeing natural beauty (landscape, people of different culture, etc.) is up there. As is creating a memorable experience with someone I love (for me, food doesn't have to be a highlight for this to occur). Finally, art. Art is probably my biggest passion in life. Food is close, but art rules my world, I'd have to say. A trip to NYC for example could satisfy all of these desires. Awesome food, awesome theatre, great art, and the potential for many memorable experiences. Lots of other destinations achieve this for me as well (Italy, France, Spain, New Zealand, etc.) I loved reading this tread.

Aren't ants on a log made with Cheez Whiz traditionally? Peanut butter and onion sandwiches truly are quite tasty (I'm serious, try it with a sweet onion [vidalia is best]).

Obviously, I prefer fresh fruit above all else, but when it comes to dried fruit, I really like dried pineapple. Dried peaches are okay, and dried apricots seem to vary from place to place the most (in my tasting anyway).

And FoodTV. :)

I used seven different proxy servers, thus, 7 different IPs. Cleared the cookies in between.

I voted, 7 times. :) I love proxies.

Moussaka?

I agree with you. You're a great ambassador for Trio, Ryne. You sure you aren't accepting kickbacks from Grant on the side? ;)

Oh hell yea.

I really love pear/watermelon.

Olives.

Oh baby. This is gonna be some good eatin'.

This thread makes me sick.

I'm going to officially throw my support behind the raisin haters. I can't stand the little turds either.

Nieman Marcus $250 Cookies From the legendary spam email of unknown origin. The Nieman Marcus Cookie Thread 2 c butter 24 oz chocolate chips 4 c flour 2 c brown sugar 2 tsp soda 1 tsp salt 2 c sugar 1 8 oz. Hershey Bar (grated) 5 c blended oatmeal 4 eggs 2 tsp baking powder 2 tsp vanilla 3 c chopped nuts (your choice) Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. Keywords: Dessert, American, Easy, Chocolate, Snack, Cookie ( RG257 )

Hey, now. Size doesn't matter. At least, that's what the ladies tell me.

Jason, Yea, Inniskillin for sure. I'm in love with their ice wines. Vineland Estates makes great ice wine as well. I always have at least a full bottle in the fridge. Mmm. Sure, I'll take a picture of it when I'm done. I don't own a digital camera, but being that I'm planning this sooo far in advance, I'll borrow one for the occasion. newguy, that sounds like an incredible sauce indeed. Very nice! As an aside, I absolutely love those two-serving pre-packed foie gras packages from D'Artagnan. So perfect for my purposes.

I'll test it and see. If needed, I'll spike it with Yuzu. Yep, that is exactly how I was planning to prep the pancetta (hence me referring to it as crispy pancetta) :) Thanks for all the help with this Jason and newguy, I appreciate it.