TicTac

Forget all the sweet stuff, just give me the passion fruit! (looks great none the less).

What is the method of identifying passion fruit's (preferred) level of ripeness?

I can only dream of having a passion fruit abundance; sadly this climate will not allow it's cultivation. We gorged on them on our honeymoon in Kauai at $.25 each!

One of the things I miss most from my grandparents place in Scottsdale was their citrus fruit trees - Oranges and Grapefruits...mmmmm; it's amazing how foods can trigger such strong memories.

Ontarian's united in fruitless abundance! Still local apples to be had at certain markets from last years crop. As Darienne mentioned, I too have about 8L of organic unpasteurized cider. Not local but delicious none the less - recently acquired (from Costco - a rare occurrence) organic blueberries from Chile, Pears as well. My local organic market also has the most amazing Jumbo Raisins (a few varieties) and dried apricots from California.

I don't disagree that a Pinot would work with that salmon dinner, but my first pick would most likely be a Chablis. But then again that is simply my opinion At the end of the day, go with what tastes best to you!

As I said, it is a rule of thumb to go by that many sommeliers at 2 and 3* restaurants will echo. I surely would not venture with a Cab Sauv for a fish dish - perhaps that is just me, but that blend is a big wine and would overpower the fish. Perhaps a Pinot Noir or something else lighter might work (potentially nicely even!), but typically I would go the white route.

More often than not, fish and red wine do not pair well. I would have gone for something a bit acidic to cut through the sweetness of your maple glaze and the beets, perhaps a Sauv Blanc or a Chablis.

You cook the beans once, taste them - freeze them - thaw them and then try them a second time - clearly! ....sorry, couldn't help myself

Aren't ya just a ray of sunshine on a dark stormy day! Great deal OP; still curious as to the source...

Curious where you picked it up from...

I don't drink pop so no worries on my end. Though I will have a Brio once or twice a year!

With Ducasse's medium cooking method, a large gradient is not an issue. Results in an amazing steak with a great crust. Much more even cooking IMO.

medium-high heat - butter - a sprig of thyme or two, perhaps a clove of garlic - no pre-salt or pepper. cast iron or carbon steel. 5-6ish minutes per side (I say 'ish' as I typically prefer 1-1.5 inch steaks) No need for fussing around tossing it back and forth, just baste with butter salt and pepper at the end. Let it rest 5-10 minutes tented on a rack in a warm'ish place. This provides the best results from my deckle end Rib Eyes from Cumbrae's.

Well considering MSG is naturally occurring in Tomatoes, there is some in it, whether they add more or not.... Back on topic, my favorite rendition of Tomato soup contains garden fresh (or garden frozen - typically heirloom) tomatoes, onion, garlic, some chili, and at the end - home made sauerkraut! The contrast between the sweet tomatoes, heat from chili and tang from the kraut is awesome!

Boggles my mind when I see people going out for dinner and some or all of them are on their phones. Have people forgotten how to socialize WITH other people!?

Any warmed up previously cooked fish gives me the heeby jeebies.

Let's also not forget (and not generalize as a result of) the fact that this is Jamie Oliver's 'restaurant' and as such he believes he can inflate his prices given his 'brand'. Many amazing options throughout the city where wine prices are not nearly as egregious, closer to the 200% mark as eluded to earlier, which is pretty standard.

True enough. They are not a true white varietal, but on the verge of. I might add a bit of lemon to the mix to add a bit more of a sour note.

Thank you FP. I seem to recall our 'resident' Mai Tai guru Jo mentioning the utilization of white grapefruit, though I cannot recall if it was in a Mai Tai or not... Simply have run out of limes (still have lemons and grapefruit) and just got a new bottle of Smith and Cross and my Small Hands Orgeat finally arrived.

What do you guys think about substituting the lime juice with fresh grapefruit? Or is that simply an abomination?

Not sure how canned salmon is for anyone but cats... But then again, I quite enjoy Oil packed tuna (Rio Mare brand preferably).

Expect a 300% markup on alcohol typically. Perhaps JAMIE thinks he can charge a bit more....whatever. A good reason why I like to either bring a bottle (if they offer corkage) or simply not imbibe while out -

I thought that the one at Yonge and Eg closed down - a quick search confirms - they are now in York - 71 Kincort Street, Toronto, ON, M6M 3E2

Oh it has been a while since we were at the Art Shoppe - I remember my folks getting some wildly large couch from Italy that took far too long to get here. That was the store near Yonge and Eglinton though, haven't been to the one DT. Is tonight your last meal in the city?