hungrystudent257's Profile
Electric Circus cocktail?
hello friends, I come to you in a bind once more. I am attending an Electric Circus themed dance party this weekend and I have been asked to contribute a cocktail consistent with the theme. While I adored Toronto's own EC in the 80's and 90's, the best thing I have been able to come up with so far is a "Long Island (Master) Iced T", which is neither clever nor really keeping with the theme. Any ideas at all? Thank you all again
Wedding Venue-- St. Lawrence Market Hall vs Gladstone Hotel
...thought just occurred. Does St. Lawrence Market Hall cater its own events? Sorry for ignorance
Wedding Venue-- St. Lawrence Market Hall vs Gladstone Hotel
A friend of mine is getting married and wants a real "Old Toronto" feel. These were the first places that came to mind for me (been out of the city a while, forgive me). Can anyone provide insight? Food, most importantly, obviously, but also ambiance and cost, if possible. Thank you all so much
Best food city in North America.
J'adore Montreal, but must give it up for the Home City-- I love Toronto for the markets, the diversity and the holes-in-the wall joints that always feel like 'your place'.
And now I want to go to Mexico City!
Scrapple
I've lived in Williamsport PA for the last 3 years for culinary school, and for a class I had to plan a brunch buffet with a Pennsylvania Dutch theme, which of course included scrapple.
I don't understand the appeal of most PA Dutch cuisine, but scrapple leaves me absolutely dumbfounded. From what I researched, scrapple is literally made with what is scraped up of of the floor of the butcher shop at the end of the day. Of course, I'm sure that that isn't practiced today, but I think it kind of sets the tone. Garbage, combined with mush, cooked to a loaf then fried. Whats wrong with bacon? I admit its a good way to stretch a buck, but come on. Once it hits the floor, it's officially garbage, at least in my book.
After thinking about its origins, I had difficulty trying it once the day came. We ordered a commercial product (some culinary school, huh? Don't ever go to Pennsylvania College of Technology) whose name I unfortunately cannot remember. All that comes to mind is the odd taste of ...pine? Like a pine scented cleanser. it must have been the brand, because I am sure if it actually tasted like that, no one would be interested.
All in all, to each their own, I suppose, especially when it comes to regional foods. I would never eat scrapple again of my own volition, but I'm Canadian and bleed gravy, cheese curds onto french fries, the heart attack on a plate known as poutine
What was your favourite childhood concoction, which you now think is disgusting?
I can attest to that. By the last day of a camping trip last summer, the only food my friends and I had left was a pound of bacon and a few boxes of mac and cheese (and of course, no butter or milk to make the sauce with). Fried the bacon, dumped all of the fat on the cooked noodles with the offensively orange 'cheese' powder, stir, et voila.
"This is the best Kraft Dinner I've ever had"-- while eating
"Thats the grossest thing I've ever had"-- after learning the secret ingredient
Looking back now, I can't even imagine the taste. Or how we all avoided simultaneous heart attacks
James Beard Award Winners -- complete text, winners highlighted, etc.
Thanks for the link!! Ecstatic about Jennifer McLagan's win for Fat, Ruth and Shirley Corriher, less so for Michael Pollan and Mark Bittman.
Gerrard and Jones suggestions?
thanks for the help all! much appreciated
also, does anyone know if there is an LCBO/wine rack anywhere in that realm? According to google maps, there is not, and that may just be enough for me to give up a great apartment with low rent...
Gerrard and Jones suggestions?
So I am finally moving back home to Toronto and it appears that I am going to be living in the Gerrard and Jones area. I've never gotten a chance to explore that area, so could you guys give me some ideas of what to expect, food-wise/suggestions? Thank you so much
brown rice sushi?
hey can anyone recommend a good place to go for sushi made with brown rice? I'm going to be living around Yonge-Wellesley, but anywhere accessible by TTC is fine. thanks so much
a question for bakers (sugar)
argh. I was hoping for some magical calorie-free ingredient that I have never heard of. Oh well. thanks for the help everyone (esp chowser-- that website is really helpful!)
a question for bakers (sugar)
Hey chowers, I'm doing my best to drop those pounds before bikini season, and I need your help. I bake fairly often, and I've started replacing sugar for Splenda, for obvious reasons. I don't have a problem with the taste of the fake stuff, its the mouthfeel that leaves me wanting more. Is there any way to replace or replicate the texture that sugar gives to baked goods (the fudginess in brownies, the chewiness in cookies, etc)? Everything I bake with Splenda turns out cakey, which I detest, except in cake of course. Is there a way? Thanks
What's The One Thing You Can't Eat, even for money.
Truffles! Which I know, to most, is a complete and total sacrilege. The taste, the texture, especially the smell, the way it permeated everything. I have tried and tried to love them the way the rest of the world does, but no luck. They make me retch. Some people feel bad for me, but just think of the money I save!
Welland?
wow... welland and food mentioned in the same sentence. that does not happen very often. I grew up in Welland and have worked in a couple of these establishments.
We do have great pizza and wings in Welland, but be careful where you go. FOR THE LOVE OF GOD, stay away from the Elbow Room sports bar on Fitch Street. Everyone is going to recommend it, but beware. I worked a single shift in that kitchen and walked out because it was so disgusting. Their idea of proper sanitation is keeping a bucket of RAW chicken wings in a bucket of white vinegar heavily diluted with water at room temperature next to the fryer (for at least 2 hours is all I can vouch for, that was all I could stand. As far as they know, I am still looking for a canister of seasoning salt in the pantry after two years.) That kitchen was FILTHY, and after an anonymous tip to the health department, I have no idea why they are still in business. Someone is going to get seriously ill from those people some day. For Pizza, I have to recommend Rose City.
Another warning is the Lazy Loon (technically in Fonthill, but about a 9 minute drive rom Welland, so whatever). Kitchen was clean, but their Alfredo sauce is equal parts sour cream, garlic margarine and parmasan cheese. You get what you pay for. Ick.
My first kitchen job was as prep cook at MT Bellies, and they voluntarily shut down a few months ago over some health issues. In their defense, that kitchen was perfectly clean, and that menu is pretty much what you see is what you get. Not high quality, but a decently priced night out with the kids.
Thanks Gourmando (even though it was two years ago) for mentioning the greatness that is the Welland Farmer's Market-- THAT is the Welland experience in a nutshell. Pick up a beef burrito from the Smokin Buddha (also a GREAT restaurant in Port Colborne http://www.thesmokinbuddha.com/).
Right across the street from the Venice is La Cantina, which is my favourite date spot in Welland-- small, dark, and delicious Italian food.
The Blue Star. I don't have enough words to explain how much I love it. The Hungarian Trio represents my entire childhood on a plate.
women in the kitchen in the media
hey friends, I am writing a paper on the evolving role of women in the domestic kitchen, and I am looking for some different examples from the media. So far I have come up with "Lamb to the Slaughter" by Roald Dahl (woman kills her cheating husband with a frozen leg of lamb, then feeds it to the cops searching for the killer--- my favourite short story ever, by the way), the character of Babette from Don DeLillo's 'White Noise'-- largish woman who feels the need to make excuses for eating to her family and hates her body despite her husband's admiration, and the mother from 'A Christmas Story', "My mother had not had a hot meal for herself in 15 years", when she is trying to eat dinner and has to get up from the table to get everyone seconds and convince the other son to eat.
Any ideas? I am trying to avoid the obvious ones (June Cleaver pouring milk in pearls, etc) but will probably end up using them if I can't come up with better examples. I'm not really happy with the Christmas story one, and I would love a good example from a movie. Anything related to women in a home kitchen and food or positive or negative feelings towards either. Thanks so much!
Dog-Friendly Dives?
I just got a new puppy, and I am eagerly awaiting my move back to Toronto next fall when I finish school. Does anyone know of any good casual hole-in-the-wall, breakfasty, meet-friends-for-coffee type places that will allow my pooch to stay by my side? Thanks
Foodie Book Discussion (Not Cookbooks)
Anything by Elizabeth David, Ruth Reichl, or Julia Child
I loved Insatiable by Gaele Green and Salt: A World History
About to read Red, White and Drunk all over
Did anybody else violently hate Julie and Julia? That woman was so irritating I stopped reading it three times, and now they are making a MOVIE of it, comparing it to the terrific My Life in France. Ugh
Ramsey vs. Colicchio??
I know there are a lot of threads about Chef Ramsey already, but I couldn't find any that address this issue. Do you still respect him as a chef, or is it even possible to? I know that he has three Michelin stars and is thus an extemely talented chef, but every week when I watch Hell's Kitchen, my awe for his craft dwindles.
I cannot say off hand how much he has to do with the show (is he credited as an executive producer? does anyone know?), but the show is getting worse. They purposefully keep beef wellington and risotto on the menu (each season, I believe?) because they are easy for inexperienced chef's to screw up, They seem to pick up stupider and stupider people each season. Perhaps if he had a role on the show other than screaming and throwing food, it would be easier to forgive his whoring out of his craft.
I think that is the appropriate term for it because thats exactly what he is doing. I cannot recall an instance on the show where he actually cooks, and yet he is selling his name and his culinary legacy to the Fox network so that a bunch of idiots can spastically run around a kitchen, injure themselves and "forget the f*cking potatoes"
It's hard not to compare Ramsey with Tom Colicchio of Top Chef. Tom has no Michelin stars, but he has won 5 James Beard Foundation Awards and is a very well respected chef. While they run on different concepts, the two shows are basically the same: aspiring chefs compete in a variety of challenges to win a big culinary prize. I know that service is an extremely high pressure environment, and I'm sure Chef Tom would do his share of yelling if he had to expedite, but I doubt he would make such a spectacle of it. Tom has not (as far as I know) even so much as picked up a knife on Top Chef, (I can't recall-- please correct me if I'm wrong), and yet he still maintains his well respected dignity.
I know that screaming is Ramsey's shtick, but does that (aside from his tanning bed raccoon eyes) take away from his culinary talent for you?
Rachael Ray Tidbits
6. Am I the only one who think Anthony Bourdain is crazy hot?
everything else, I pretty much agree with. Yes, she can be annoying, but she has shown her 2.3 million viewers that the McDonalds drive thru is not their only option at 6pm on a Tuesday night. Anything that gets people off the couch and into the kitchen, not to mention reading books, is ok in my books
What do you miss the most about Toronto?
Are there any other native Torontoers living away from home and missing the food?
I'm going to school in Pennsylvania, and right now I have a hankering for either a #9 from Yummi BBQ (spicy pork-extra spicy) or a half chicken with fries from Georges Deli (both at Bathurst and Bloor)
Anyone else home/tummysick?
Top Chef-Improv
I remember thinking "Yeah, right... as if they will send Jen home, when Nikki and Spike are still their, slinging that garbage."
Gulp
Top Chef-Improv
THANK YOU!!! I thought of that about 20 seconds after drunken magenta polish sausage was announced. It would have worked perfectly, and the judges love it when something classic is well made.
I legally have to support Lisa because she is Canadian, but I don't think Jen deserved to go home. They may have gone a bit over the top with the bread, but at least they used the food they were given. I was furious when I saw that fish dish
Top Chef Chicago-- Do you have a favourite yet?
Andrew is jumpy and seems to be jacked on cocaine all the time
Spike has an annoying accent, a stupid hat and an undeserved superior air
Top Chef Chicago-- Do you have a favourite yet?
I love Jen, Andrew, Mark, and Stephanie
I think Lisa has a lot of work to do do bring herself to the top of the pack, but she shows promise.
Dale would be so much more likeable if he wasn't so self righteous all the time. Stop complaining about everyone else and comparing them to you.
I've barely noticed Antonia so far.
Does anyone else think that Richard might be overqualified?
Nikki isn't good enough to be there. Period. Never was. I can't believe she made it this far.
I hate Spike with the burning passion of a thousand suns. If he was a good enough cook, he wouldn't have to make snide comments and bring other people down--- Charcuterie platter? Come on.
Your thoughts?
Top Chef-Tailgating
Nikki doesn't seem to think things through properly, ever-- for example "i got shrimp in case people don't like sausage". YOU ARE IN CHICAGO!! and the fact that she offered people seconds, many times-- and then was suprised and upset when she ran out of food. And saying that she did not have time to make her own sausage, when she could have--- what did she spend her prep time on? Everything she does makes me mad-- ever since she barked "We need to put some stuff back, we need TABLE DECOR!!!" at Dale before the zoo catering challenge (the resulting disaster of which, was almost completley her fault!)
I think it has to be said-- I don't think she is very creative at all. Lasagna, Pasta, Sausage and Peppers-- ok Nikki, you're Italian. We get it. Calm down. It's one thing to have a signature style of cuisine, but she isn't even really putting a creative twist on anything.
I can't see her possibly making it past next week
I was not a Ryan fan by any means, but at least his food was interesting,
Oil-Free Salad Dressing?
I'm working on a project for school, and I need a recipe for oil/fat free (or low fat) dressing that could work on a lentil and roasted red pepper salad. Any ideas?
