pixelchef

I saw it. And yes, if Tony is ANYTHING like that in 30 years, it'll be a sad, sad day. At first, I thought it was all a big gag. Then, when I realized that is actually how Thompson genuinely acts, I entered a deep, dark depression. It has since passed. I had some ice cream.

Fully agree with Steve. Specifically, I really loved: Nodine's Garlic Stuffed Bacon Nodine's Applewood Smoked Bacon Carlton Dry Cured Bacon Bear Creek Hickory Bacon and of course: Carlton Canadian Bacon

Haha, no one can say it better than you, Tony. Delightful. Envelope full of Ebola? Nice touch. :)

Agreed! What a great post, jmcgrath. I certainly learned a helluva lot. Strong the force is with this one, yeesss.

McCormick's whole peppercorns ARE quite nice. I agree with you gentlemen. The pre-ground stuff, though, is NOT the same animal at all. I can't even believe that it's ground from the same peppercorns (is it?). As for my pepper of choice, I use a combo of Malabar Black, Muntok White, Malaysian Green, and Indian Red peppercorns. Freshly ground, of course.

I think the key to Fat Guy's statement was *VALUABLE* flavour, Tommy. He didn't claim it had no flavour at all, only that it doesn't add value to a dish. I agree with that.

I agree, vengroff. I do the same.

You're awesome, Jin. Truly. Tonight: Raspberry/Ancho-Glazed Pork Loin Baslamic-roasted root vegetables (parsnip, carrot, celeriac, candy-cane beets) Timbale of sweet potato and pear

I use pepper in my cooking to add another layer of flavour. It adds a subtle piquant aspect to food, in my opinion, and makes it more complex. It also works to counter bitterness, sweetness, and other elements that may need balance.

I place more value on culinary adventures than I do on fashion. Although, I am one fashionable young man. :P

Congrats, Grant! I'm assuming you gave me proper credit in your acceptance speech? Being that I made you what you are, and taught you all you know. .. ahem. I'm pathetic.

Even blue cheese, Jaz?

Parmigiano-Reggiano Bois Francs Triple Creme Cheese Chevre Au Lait Cru

Damn Spenc, that sauce sounds gorgeous. I have no choice but to try it. Mmm. We need a drooling emoticon.

Brooke, I'd like to first thank you for taking the time to answer our questions. The absolute best time of my life was on a road-trip through Maine just last year with my girlfriend, partaking in all the "road/sea-side" lobster gluttony we could manage. It was incredible. Maine definitely has my culinary heart in its hands. Anyway, I was wondering if you've had the pleasure of tasting (or even seeing) any of the rare colours of lobster, and if there are any differences in taste? I've heard of rare yellow, blue, white, and red (before cooked) lobsters. Have you experienced any of these rarities? Thank you very much for your time. Best regards, -Chris / pixelchef

I specifically stated "fine dining". To me, street food in Thailand doesn't fit that criteria. So, I agree entirely with you Jonathan.

How do you feel different countries stack up when it comes to value in fine dining? Taking into consideration price, service, quality of the food, wine and atmosphere, how do you feel certain countries/regions compare? France obviously offers incredible dining all over the country, from Michelin 3-star establishments to country bistros, fine dining can be had almost anywhere. However, it is also rather expensive (as a whole). Is it a good deal? Is the food THAT good that you'd pay sometimes double what you'd pay in another country for almost the same experience? I feel it isn't. Spain (take El Bulli for example) offers incredible value in my opinion for the level of cuisine they're pumping into the world of fine dining. I also feel that Canada offers exceptional value in its fine dining restaurants for the prices charged. Discuss!

Carpaccio! Laab Nuea! However, nothing beats grilled Kobe beef. I would sell my soul for Kobe beef. Any takers? It's a pretty nice soul.

Wow. Fine dining in Canada is a much better value, in my humble (and sure to be proven uneducated) opinion. The most I've paid is approximately $250CAD per person on a number of different occasions (including wines). Realize that this is equivalent to about $175US.

Had them on a tasting menu earlier in the week. Killed 8 guests. Didn't go over well. I'm certain WD-50's parsnips are far more successful.

I'm gonna guess Marlene found them at Loblaws. This is where I found 'em.

When I think turkey, I automatically think cranberry. And I'm thinking that for a breakfast sausage, cranberry would work pretty well with the turkey (and moisten it). That's all I got. Too late for my brain to work any harder than this.

I listened to the audio slideshow. Direct quotes: "Ben's Best was probably my favourite pastrami sandwich..." "It's just delicious.... very intensely flavoured..."

Yea, he said Ben's was his favourite.

I adore parsnips too. Parsnip and pancetta tagliatelle... *drool*