Hickory

You can always county on Google translations for a good chuckle. I noticed that one too Still, it's usually close enough to get the idea. Brian

Papillon Noir Raw Sheeps milk cave aged Roquefort Google english translation Most of the text is in pictures so it will not translate but it works in part of the site.

If you are going to be near the West end (Kipling and Bloor/Dundas) you could try McCall's Or if North central (Richmond Hil) is better there is Creative Cutters Brian

I was once served leftover (who knows from how long before) beef tongue that was boiled to death in artificial orange drink and those preseasoned canned beans. That was followed by furry icecream.

A couple of years ago, we decided to check out a local Austrian restaurant. The highlight of the evening was when they put on a "Learn how to play the bongos" tape. A Chinese place we used to go to only had one tape that they played over and over. It featured a bizarre version of Michael Row the Boat Ashore that had a totally out of context organ freakout solo in the middle of it. A friend once mentioned that he heard a Muzak version of "Badge" by Cream.

That reminds me. Last winter I was making confit and was just a little short on duck fat so we went to a local high end shop to see if they had any. A young employee at the store suggested that we could just buy some foie gras and melt that down as it was mostly fat anyway. A small fortune indeed!

Excellent! Thanks for the tip. It'll be nice to try Pork with some flavour again for a change!

Is this the place? The Best Little Pork Shoppe My wife is heading to Stratford soon and wants to check it out. Thanks, Brian

Isn't all papery membrane like that called Fell? I'm pretty sure is is with Lamb anyway. It may be different with Pork. Silverskin is what you find around a tenderloin.

I just got off the phone with the company that supplies Bruno's and was informed that the preservative used is Sodium Metabisulfite. Brian

Toronto

When preparing the peel is it necessary to remove all the pith so you are using just the zest or do you use the whole peel? Thanks Brian

The few times I have tried white asparagus I have found it to be fairly bitter. It is always like this or did I do something wrong in the cooking? Brian

One of my favourite strawberry treats is strawberry almond meringue. Make meringue, fold in toasted sliced almonds. Pipe meringue into 2 or more round disk shapes about 1/2" high (either individual portions or cake sized) Bake When the meringue has cooled, fold strawberries into slightly sweetened whipped cream and sandwich between layers of crisp meringue.

Pollock that is formed, coloured and sold as crab and the restaurants that are cocky enough to list crab on the menu and then serve up that crap. Anything “Lite” Ice cream that is mostly air. Thomas’s “fresh” waffles. I was foolish enough to try those once. The nauseating and powerful fake vanilla smell forced me to open all the windows on a cold Toronto winter day. I never did taste them. Flavoured coffees. I used to enjoy going into a coffee shop and take in the aroma until these things got popular. Now I run past holding my breath. Cilantro. Food is supposed to taste good, not like soap.