pixelchef

Quite common here in Canada, too. I also despise the .95

I just wanted to say that I adore this thread. Thanks for the laugh. :)

qsquared, that sounds wonderful. I'm totally trying that tomorrow. Thanks so much!

Jason: cleaning lady!? Dude, does your butler type your posts for you so as to not strain your finger musculature? :) In all seriousness, would you mind saying how much it cost to remodel your kitchen? If you don't feel comfortable with that, I'd understand. More importantly, do you feel it was worth the money/stress?

Thanks very much, elyse. Hahah, I agree in that you really can't go wrong with lardons (almost). Much appreciated.

Thanks for commenting, Jin. Yea, I know from the sweet and meat thread that this wouldn't exactly appeal to your tastes, but thanks nonetheless for your very valuable suggestions (I admire your recipes very, very much). The soup is composed of roasted pineapple that is pureed and strained with fresh lime juice. A brunoise of roasted pineapple is floating in the soup. This is ladled over top the confit, and sprinkled with the lardons. Topped with the pea shoots, cracked pepper, fleur de sel, and a few drops of chilli oil. I was basing the whole idea around the "hawaiian" pizza flavours (which I know you probably don't enjoy) as a basis. :/

Hi everyone, I've been developing an appetizer recipe for about a week now, and I'd like your opinions on it (please). It's a roasted pineapple/lime soup with crispy lardon, ramp confit, and a chilli oil drizzle (pea shoot garnish) It works well with my palate, but I'm no professional. So, I'm wondering what you guys think. How could I improve it? Does it sound good to you? Thanks a ton!

I'm likely mistaken, but I could've sworn that there was a bottle of Heineken sitting on the table in the restaurant scene (where the initially venture to attempt to get the key maker back, and we're introduced to the "twins" for the first time). Probably just the power of suggestion, though. Awesome movie, by the way. Did you stick around past the credits to see the trailer for Matrix: Revolutions?

Jason: I'd love to see some finished photos. It looks absolutely gorgeous in the construction photos.

I'll probably get pestered for this, but I think Corona tastes like piss. Honestly one of the worst beers I've tasted.

Absolutely they are. They have a light garlic flavour and work really well in soups and stir-fries. Even chopped in a salad.

Random factoid: when koalas are frightened, they fart (really). Sorry, couldn't resist. I just find that hilarious.

Mmmm mungy. I love mung bean sprouts too. Pea shoots are wonderful as well, as are radish. My name's Chris, and I'm a sproutaholic.

My gosh, you have all that in your home right now VivreManger? Wow. I've got (Ontario): Bananas Anjou Pears Royal Gala Apples Yellow Plums Seedless Green Grapes Avocado Mango Lemon Lime

Buttertart Squares! Serves 24. 125 g all-purpose flour 25 g brown sugar 115 g butter 2 eggs, beaten 330 g packed brown sugar 40 g rolled oats 2 g salt 2 g baking powder 5 ml vanilla extract 80 g raisins (optional) 20 g flaked coconut (optional Directions 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking pan. 2 In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan. 3 Bake for 15 minutes in preheated oven. Crust should not be fully cooked. 4 In a large bowl, mix together the eggs and remaining brown sugar. Combine the oats, salt, and baking powder; stir into the egg mixture along with the vanilla. Mix in raisins and coconut, if desired. Spread the mixture evenly over the partially baked crumb layer in pan. 5 Bake 20 minutes more. Cool, and cut into squares Keywords: Dessert, Brownies/Bars ( RG512 )

I hear ya. I've failed you. Afterthought: what kind of pan are you using? I use cast-iron, as I believe it distributes heat more evenly.

I heat them on med-high, until they START popping, then I remove them from the heat. It usually results in a pretty good ratio of popped to unpopped seeds (I'd say 6:1)

Oh, sorry, I didn't realize. I'm from Ontario. The only experience I have with sitting at the "chef's table" was at Susur, where it's actually a sort of separate room that looks on to the kitchen. It's considered the 'chef's table', though. And it was a substantial additional fee. I didn't realize it was an experience that came free of charge in most restaurants. In this case, I would very much enjoy it.

Yes, but because it wouldn't cost me anything. If they were gonna charge me an extra $10 to sit and watch the guy flip burgers, I wouldn't do it.

Sorry, I'm playing for the other team on this one, bud. How can you hate honey bacon, or prosciutto and figs, or apples/apricots/etc. with pork. I guess I'm just a sweetie. (you like sweeties, right ladies? )

Thank you very much, maggie. I value both yours and Jin's opinion very much. I'm a content little Ontario boy now. :)

Thank you kindly, ma'am.

Is anyone able to make an educated judgement on how Ontario lamb compares to the rest of the crop? I've ONLY had Ontario lamb, and I'm wondering what exactly I'm missing. I personally find it quite delicious. Jin, do you feel comfortable making a comparison?

I've had them as a salad with stilton before. Quite nice. I've also had them with sweet potatoes in a soup. You could also lightly tempura them and use them as a wonderfully tasty garnish.

Hi Mark! I'd like to first thank you for taking the time out of your busy schedule to participate in the Q&A here at eGullet. It is very much appreciated. I was wondering which region of the world (and style of cuisine) has your heart. Does French cuisine appeal most to you? Maybe it's Italian? I'd love to know! And in the same vein, how do you feel about the recently-emerging "avant-garde" style of cooking? Trio, WD-50, et al. jump immediately to mind. Have you dined at these establishments? How do you feel they fare against other cuisines? Thank you very much for your time, -Chris