Pastryrocks's Profile
An Amazing ' Food and Riesling Pairing ' Experience at Splendido!
OMG! WOW! OMG! This is amazing! Riesling or Gewürztraminer never last long in my house.
Fat Bastard Burrito Co.
The layered flavours are only one part of the Fat Bastard burrito, and since I have eaten burritos from here and other places, I believe it is nice to have multi levels of flavour in the burrito. Now if those multi levels of flavour where bad, of course there would be an issue. FB combination of good multi level flavours prepared with some level of care creates a very good burrito imho.
Especially at this time of year, the raw ingredients that FB and BB use probably came on the same tractor-trailer. Unsure of the cuts of meats use, but I’m fairly sure that they are similar in production and cost. Despite that, the burritos are vastly different in texture and flavour, so much so that it is hard to make a comparison between the two.
Timothy's Coffee issues
It’s been a month and no one from Timothy’s has got in touch with me. Not that I excepted any change to the so called Date Square, I just thought that maybe Timothy’s would be interested in a customer who had a issue with their product and went to the trouble to call Timothy’s, I guess not.
Fat Bastard Burrito Co.
Oatz I have been to the Southdown location only once and thought that they have a great setup. Grill the meat and grill the meat in front of you and also serve beer, what a combo! The beer was good, but the meat was dry and tasteless, salt anyone. I’m not happy with them cutting open the meat to see if it is done, after all the kids working in places like this never cook before anyway, but I am learning to live with this. But while I sat there and watched two different people cooking the meat on the grill, cutting the meat open to see if it is done, well my chicken was done about 5-8 minutes sooner. Then you talk about seasoning, cumin, chili, etc… I did not taste any of these flavours in my burrito.
Fat Bastards is way too hot for me, but even so, there is flavour in the meat and also equally important, there is moisture in the meat. Yea I agree that if they toasted some cumin, then ground it up and then add it to their chicken, it would taste even better. Less heat and more spice would work for me. But despite this fact, their Burrito is still the best that I have tasted yet.
Chorizo is better than Burrito Brothers, but most food from anywhere is, I was not impressed by Chorizo. Imho Chorizo does not compare with Fat Bastards burrito on many levels except for the beer.
Timothy's Coffee issues
Felexitarion I can appreciate your addition to what I have posted. However, my situation is much different than purchasing intimation crab. The crab has the ingredients listed on the bag, I don't know what the order is, but crab is not first. I can purchase the 'whitefish' or not. I am able to read, so I have the chance to see what I am purchasing. However, if you are OK with less than mediocre product, that is between you and your wallet.
I paid for a Cadillac and was excepting a Pinto, but instead I was given a donkey. If I sound crazy to you or anyone else, then I fear that people allowing companies to rip off people with less than mediocre goods only send one message. That it is OK.
Furthermore, yes $3.00 is not the end of the world. However, it is much more than just $3.00. I’m unsure how many Timothy’s sell this date square nor do I know how many are sold daily. One thing that I am sure is that it is more than $3.00 per day.
Timothy's Coffee issues
I also did not have high expectations. I knew without a doubt that there would be no butter. I also knew that the filling would not be 100% dates. Forgive me for expecting a date square to taste like it had some dates in it. I should have kept the bag to find out if there were any dates in it. As it stands, Timothy has no proof that their date square has any dates either; I have been unable to find any list of ingredients for any of the foods they sell.
There are three business making money from those ‘date’ squares, the bakery, Timothy’s Corp. and the franchiser, not to mention all the workers. From farm to the store to my mouth, there are many people making a living off that date square.
It is not a question of money, but rather value and principle. If I went to Ma Masion and paid $4.00 for a croissant, I would say that is money well spend. Does that mean it tastes good, no taste is subjective. Timothy’s date square does not taste like it has dates in it, it is tasteless except for the oats and whatever fat they use, that is not subjective. The $3.00 for the very large dateless date square is a rip off imo.
Have I been ripped off before, yes I have, will I be ripped off again, sure I will. Does that mean that I should just sit there and take it? The $3.00 loss is not the end of the world for me, I will go on. If the woman had shown any amount of empathy and not defended the tasteless date square, and offered my something else, I would have been OK.
My issue is with the company that are selling a date square that possibly has little or no dates in it at all. I fail to see why this is crazy nor do I see why I should allow any company to go on with duping me or the public.
Timothy's Coffee issues
I thank you for your suggestion. I don't expect much from a date square, but I do expect it to taste like it had some dates in it.I don't think that is too high of a exception or crazy.
Good quality cast iron frying pan
My last cast iron was purchased at the Downsview Flea Market, I don’t even remember its brand name.
They key to a ‘good cast iron’ pan is the maintained of the pan. I also have two other pans, one about 12 years old and one about 25 years old. Also, there is one down side to using a cast iron, is that you cannot use an acid in the pan such as tomatoes or lemon; it will leach out the iron and then flavour your dish.
One good way to begin seasoning is to fry chicken in the pan for its first use. Wash in warm soapy water, dry well and rub in olive oil. If kept well it will last for many many years.
Timothy's Coffee issues
Went on Timothy’s web site and called a number to speak to someone about this. Someone did call me back and gave me a different number to call. If I understand correctly, the number I called no longer deals with complaints for Timothy’s, even though it is on Timothy’s web site. I called the new number and someone answered saying something about Timothy’s Coffee’s of the world. I guess I found the right place.
Spoke with the woman who was nice and tried to explain why and what happen at Timothy’s. She was more concerned with the service; nothing was said about the Date Square. I was much more interested in the Date Square and did it actually have any dates in it?
The lady took my information down and said that she would pass it along.
Timothy's Coffee issues
Thank you cubmike74, I was beginning to feel alone. I understand how Mc Foods are sold all over. But I fear that this is worse than Mc Food, I could not taste or see any dates!
I have called Timothy's head office, left my name, phone number, and why I called. I don't except Timothy's to call me back. Nor do I see Timothy's changing anything with what they are passing off as a date square. I will stay away from Timothy's from now on.
Timothy's Coffee issues
I was hoping that someone would commit on Timothy's date square. How the product gets from the bakery to the store is not my issue. The lack of dates in the square and the rude person who I tried to speak about this are my issues. Or am I the only person who has question the black filling in the date squares?
Timothy's Coffee issues
No I am fairly sure that the date squares come from one bakery for this region. Timothy's not unlike Starbucks, will at least in the same region, may use different suppliers for different products, but to keep everything consistent, they will use the same supplier for date squares for all the stores, and the same supplier for muffins and so and so on... The bakery will send their goods to a central location, and from there each store will receive what ever they ordered/require. And yes I do agree that the baker is cutting corners, but that is not necessarily the bakers fault. Timothy's wants a product at a certain cost, and this is what Timothy's went with.
Timothy's Coffee issues
This is my third posting for this on chowhound, maybe I need an editor?
Yesterday I had an interesting experience at Timothy’s Coffee on Eglinton Ave near Kipling. Had time to kill so I thought I have a coffee, so I made my way to Timothy’s. While waiting in line, the server spilled a coffee, so I had a minute or two and was standing in front of the dessert display case and though what the heck I’ll have something. I have been feeling rather good lately, so I placed my order and asked for a date square. I took my coffee and date square and sat by the window.
I open my date square and it was huge, I thought that it was half that size. I took a bite and I was very surprised by the lack of flavour. I eat dates almost daily; they have very good anti-inflammatory properties, and as a baker I have made date square’s many times. This date square did not taste anything like dates, nor was it overly sweet. The filling was very dark almost black in colour. For the life of me I cannot describe the flavour of this date square, it was very tasteless expect for a pasty feeling in the mouth, I suppose from the margarine in the oat/flour/brown sugar bottom and top. Bravely I tried a second bite, to make sure that it was not me, it was not me. This date square had little flavour aside from the bottom and top.
Now I had nothing to wash down the odd flavour in my mouth, the coffee was still ripping hot. Also, I just paid almost $7.00 for a coffee and dessert, and was not able to eat or drink anything. The coffee was fine after it cooled down enough to drink, but the 10-15 minutes with that strange taste in my mouth was not going to do. So I waited for the line to finish and I went up to the counter to express my concerns with what Timothy’s is passing off as a date square.
The woman that served me was standing at the counter and I said that there was a problem with the date square. A different woman answered me; I guess she was the manager or owner. I said that this does not taste anything like a date square. In a very stern and confrontational voice she assured me that indeed it was a date square. I tried to explain that not only did I not see any dates but could not taste any dates. Again with a much more stern and confrontational voice she assured me that indeed it was a date square. To which I said that I know s!%t when I taste it, and this so called date square was just that. She said that she did not need to listen to that kind of language. I agreed and left.
I am ok dealing with people that are rude, condescending and the like. However, stress is not very good for me, and as such I try to avoid stressful circumstances as much as possible, hence why I walked out. The money is an issue for me, but when I worked in restaurants or bakeries and I ever treated a customer like I was treated I would deserve to be fired on the spot. I have made many mistakes, some that the customer made me aware of, I thank them and made sure they left happy. I left in a hurry hoping that this would not trigger a relapse, and thankfully it didn’t.
The woman could have had a bad day, but she could have also treated me much differently. And of course I could have chosen my words better. I was responding to her condescending tone with me. After all who I am? I’m just the customer who pays for her business to function. If the date square remotely had a date flavour I would have been ok. I was not excepting butter and toasted oats from Scotland. But I was excepting to taste dates.
While I was driving to my meeting I remembered back when I was in cooking school. We had a health inspector come in and he told us that they would purchase veal sandwiches at different places and take them back to the lab to see if there was any veal in the sandwiches. If I recall correctly, only 20% where made with veal, the rest where something else and one had no meat at all! I don’t believe that Timothy’s date squares don’t have dates, or at least I hope, so I tried to find the ingredients for Timothy’s date squares.
Starbucks has a listing on the internet for all their food stuff and ingredients. I wish I could find such a listing for Timothy’s Coffee. I looked at Timothy’s web site and they do list what they sell and they do have nutritional info for the coffee drinks. But nothing for the baked goods, nothing for the nutritional or the ingredients is listed. So I’m not really sure what I ate with those two bites yesterday.
Good fries and burger on Browns Line
Yes I too was told that by a former cook who is now at Woodys Burger on Lakeshore. Woddys does have sweet potato fires that are good, not as good as Organic Burger but still close. Maybe the rice bran oil made the difference?
Also I asked the first time I was in Woodys what was in the buffalo and turkey burgers. They use bacon fat in the buffalo burger and they are unsure if the ground turkey is ground without the skin. Organic big burger did not use bacon fat and was sure that the ground turkey was without the skin.
Good fries and burger on Browns Line
Sadly indeed this place is no longer, it was bought out by new people. Due to my special diet there is nothing that I can eat on the new menu. I don’t know if they have open elsewhere, through their web site (http://www.organicbigburger.com/) is still active with the Browns Line address. Also listed is a Jane address, however, I'm unsure if that location ever open.
Unsure why the sold, I guess everyone has their price, and I don’t mean this in a negative way. Though I do know that they tried to expand this past summer and the city of Toronto would not allow them to open a larger sit down at the same location. Something about traffic and noise, which seems odd to me considering the location, is on Browns Line. Maybe that had something to do them selling. Anyway Big Organic Burger is gone from Browns Line.
Since the new owners had nothing that I can eat, I did not try anything. There is a smaller menu and it looks that they are doing burgers and fries. I can’t eat what they are selling so I can’t comment on the new joint.
Good fries and burger on Browns Line
I fear that this place may be closed; at the very least the name has been changed. The windows have been covered with brown paper and the sign has been changed. So I assume that there are new owners.
Parboiling Baby Back Ribs???
Been watching this thread for some time, and it has become very alarming to me. Though I suppose it really should not be so shocking, after all I see people lined up at the Mc-Drive through. My assumption is people are not eating fast food to help teenagers with some extra spending money, my assumption is that they actual like what they are eating. God help us all.
Without a doubt, par-boiling meat is a waste of flavour. A court billion will add flavour to fish, chicken breast, etc. Furthermore, a court billion is about 40˚f cooler than parboiling and it also has an acid and some herbs and/or spices that add flavour. One never boils fish, nor should one boil meat of any kind, regardless if in beer and/or some other flavouring
The whole point behind eating ribs is that the bone and fat combined with a spice rub and cooked slowly will help create flavour. Even in an oven there is some caramelisation, and then add the tenderization from the fat, this all helps to add flavour, which is what food is all about.
If it tastes good then it is good. That being said, how can less be more? You cannot taste an oxymoron, it is like tasting less. If you are ok with pouring flavour down the drain, then parboil your ribs.
I thought Chowhound was a place to find out about good food. Not a place that would further the bastardization of food. I have no proof but I’m fairly sure that not even Neanderthals boiled ribs.
Fat Bastard Burrito Co.
Thanks 5andman, the web site shows some good looking burritos at Chino Locos. It's bit of a trip for me, however, the next time I'm in the area I'll give them a try.
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Chino Locos
459 Church St, Toronto, ON M4Y, CA
$16 for $40 Worth of Premium Local, Traditionally Raised Meats at Medium Rare Premium Meat Boutique
My wife and I have been purchasing all our meat at Medium Rare since they open. I too was concerned that things would change and not for the better. Happily they have recipes that Frank made for everything and they continue to follow both the recipes and methodology so little has changed. Cooking is not the same as baking, but food cost is food cost, and nothing beats following a recipe to help control food cost.
I don’t purchase much prepared foods except for a meat pie or when I’m feeling lazy. But since opening Medium Rare has changed the Chef/cook and what little I have tasted and see him preparing in the back, he is very good.
The new butcher has not only followed in Franks footsteps, he has also added some of his own style. More is generally better and despite Frank’s untimely passing, Medium Rare is still one of the best Butchers/Food stuff place imho.
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Medium Rare
5241 Dundas St W, Toronto, ON M9B, CA
Dry Aged Ontario Lamb
We picked up the whole shoulder and the two front legs of an Ontario lamb from Medium Rare that they allowed to hang for over two weeks to dry age. Then the butcher cut it up into chunks and divided it into three bags, and vacuum-packed the two front shanks. Will freeze the shanks until we order a second front, and then I’ll slowly brasie the four shanks in some nice rich red wine, stock and herbs.
This Ontario lamb was one of the best lambs we ever had. In the past I have gone down to Kensington Market to that little butcher shop that hangs carcasses and parts in the window and purchased a half shoulder of so-called mutton. We have a hard time finding true mutton here in Toronto, and I was always unsure if that little butcher shop was actually selling mutton or a hogget.
Lamb is under one year of age, I believe a hogget is over a year and less than three years and mutton is over three years of age. Here is a link to add some more fire to this issue http://en.wikipedia.org/wiki/Lamb_and_mutton . I am unsure if that little butcher shop in Kensington Market actually sold mutton or an older lamb. Each time I purchased from there the meat was already cut up so I never saw the size of the carcass. Despite the age of the meat, it never tastes as good as the meat from Medium Rare. And I have purchased meat at different times of the year.
Regardless of the actually term for mutton, this Ontario ‘lamb’ we purchased from Medium Rare. I watched as the butcher brought out the whole carcass from the walk-in fridge, it was not a small baby lamb. And he proceeded to cut up our shoulder into bit size pieces.
This meat was one of the best we have ever had. It did not require to be dried off before I browned it in a hot pan; after all it hung for almost two weeks. After browning and deglazing I added the meat and fond to a slow cooker and braised the meat for almost four hours. The meat was so flavourful and very tender. So far we have made Moroccan Stew and Curry lamb; the last bag will be made in the Irish way, with onions, leeks, potatoes, homemade stock, Guinness, and even some carrots.
Where in Toronto or anywhere can I find a butcher who will take the time and money to dry age Ontario lamb that is over one year of age? The only way to better this is to find mutton and dry age it, and I would be more than happy to purchase the whole shoulder from mutton.
Medium Rare just gets better and better.
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Medium Rare
5241 Dundas St W, Toronto, ON M9B, CA
Fat Bastard Burrito Co.
It’s been some time since I written here at Chowhound, sadly my special and very limited diet does not allow me to eat out. For a treat once and a while I have gone for a burrito. The Burrito Boyz are just around the corner from me. I’ve eaten a few burritos from here, nothing much to talk about, basically a warm concoction that does not taste like much. One day my wife and I decided to try Fat Bastard Burrito Co., which is almost right across the street, what a difference a few yards make!
Now I’m no expert on burrito’s or Mexican style food, closes I’ve ever been to Mexico is the last time I was in Tampa Fla., which was about 30 years ago. The difference between Burrito Boyz and Fat Bastard Burrito Co. is bigger than the distance between Tampa and Mexico!
Fat Bastard Burrito Co. burrito is not one flavor like Burrito Boyz. There are layers of flavour in their Burrito. I generally get the Big Tequila Lime, which has at least 4 different layers of flavour in the burrito. For me the Burrito Boyz burrito is just one flavour, you can never distinguish between anything in their burrito.
In the Big Tequila Lime burrito there is the acid from the lime, meatiness from the chicken, creaminess from the sour cream/bastard sauces, and the combination of both fresh and cooked vegetables. There is fresh chopped jalapenos that add imho enough heat. But if you really want heat they have a hot sauce that will rock your world both coming and going. For me it is too hot, it takes away from the other wonderful flavours in the burrito.
We have only tried the chicken, but I believe that the beef is the brisket and is slowed cooked which should make for a tasty treat. Unsure how the pork is cook or what cut is used, but I would assume that the amount of attention given to the layering of flavours in their burrito, that the pork is not just your run of the mill tube of sausage meat.
There is also texture in the Fat Bastard Burrito, the noodles are crispy, the chicken is not mush, and there are good size chunks of meat, the roasted vegetables are not rubbery they are al-dente. And there is some liquid in the burrito not just from the sour cream and bastard sauce, but also from the pico de gallo and roasted chicken. This is one fine burrito!
Furthermore, I was sitting there waiting for my order and I read that they sell Mexican Coke. I had to ask how one uses Mexican Coke; do you smoke or drink it? Well much to my surprise it came in a bottle and you do drink it. For $2.00 for a bottle of coke I thought what the heck, bottle always taste better than plastic imho.
This is not your run of the mill coke. Those who can remember the taste of pop before the Cornification of our food supply, this is it. Coke in a bottle made with sugar not corn syrup. Man did it taste good, I sat there enjoying this bottle of pop and it brought back memories of when I was a kid, a sort of coke flash-back if you will.
The Mexican Coke has a almost bitter/sweet taste too it, nothing like the Coke made with corn syrup and then stored in plastic for god knows how long. Sitting there drinking my Mexican Coke I could remember back to the days when you could buy a 16oz bottle of Coke, which sat in a cooler with cold water, and it cost twelve cents with a two cent deposit.
Now I’m not wishing to start a war between Fat Bastard Burrito Co. and The Burrito Boyz. They are almost right across the street from each other and I had a couple of burritos from The Burrito Boyz before going to Fat Bastard Co. It is hard for me to not compare the two even though there is no real comparison.
Fat Bastard Burrito Co is located at 1180 The Queensway (between Kipling & Islington)
Etobicoke, ON, M8Z 1R5. Web site http://www.fatbastardburrito.ca/
New Butcher/food store in Etobicoke
It's been some time since I have written here at Chowhound, I no longer eat out due to chronic illness. However, I still eat and cook at home.
This place is only getting better imho. Two weeks ago we purchased a half shoulder of lamb and boy did it make for great Moroccan style lamb stew. They have another lamb and I have reserved the whole shoulder with the two front legs this time!
There whole chickens rock! They more often than not have 5-6 pound birds, which are great for roasting whole or making into chicken curry (my wife’s job is to do all the curry). You cannot roast a 2 pound bird, fry yes but not roast.
This past weekend they had Porketta (hope that’s the right spelling) for sale, quite tasty! I was also able to get the breast from a smaller turkey, which was about 12lbs or so. I rather have the smaller turkey than those big massive birds. Imho I find that the meat is much more tender from the smaller birds than those big toms. Mind you they also had big huge toms. While I was waiting for the turkey breast two other people picked up a turducken.
My wife has eaten one of their meat pies, when we went back to purchase a 2nd meat pie they where sold out of that meat pie. It was very good according to my wife, and since they seem to sell out of the meat pies often it would appear that many other people also feel the same way.
The bacon there is very good, and I have also seen but not eaten boar bacon, yea boar bacon! The regular bacon, which is nothing like you can purchase at the supermarkets (it all comes from one plant in Quebec and placed in different packages). It is smoked using wood not chemicals and it does taste really good. I’m going to cheat on my diet and make and eat some brownies with caramel and this bacon!
On top of the great meat and food products, those behind the counter are more than willing to help. They will go out of their way to help their customers. The butcher not only cuts up our chicken for curry, but will also remove the skin and fat, even from the wing!
Teafrog tea
My wife who is a lover of tea was sick and tired of your usual black tea. Since being pregnant and breast feeding, her usual cup of hot chocolate (homemade) is not allowed. So looking for something better, both taste and health wise, she tried white tea. We travelled near and far (west TO & downtown) looking for some nice tea. Most loose tea that we came across seemed to be almost ground to very small pieces.
My wife decide to try Teafrog (http://www.teafrog.com/files/white-tea.html) in Oakville. Since the price was lower than anything we purchased here in TO, my wife tried some tea. The first thing that I noticed was that the white tea had longer leaves of tea that anywhere else we have purchased. This also means that it takes more space in the bag, which could give the illusion that there is more. But 50g of steel and 50g of feathers weight the same, one just takes up more space than the other.
We have purchased 200g of Pai Mu Tan White tea, which we both like very much. I find that this tea not to be as bitter as other white teas we have purchased. I believe the reason is that the leaves are not ground, or are small as other teas we have purchased. The flavour is rather nice, not bitter at all.
We have placed a few orders with Teafrog and I have also pickup in Oakville. Imho this is a good place for tea, both price and quality. Teafrog is far, far better than the few places we have purchased from here in Toronto, especially in the Bloor West area.
Shipping is free in the Oakville, Burlington or Milton area. However, those in Mississauga/Toronto area have to pay for shipping. That being said, adding shipping to this tea is still cheaper than those selling tea here in Toronto. Add to this the fact that the tea imho is superior than the stuff sold on Bloor West, it’s well worth the cost to post 100g or 400g of tea.
New Butcher/food store in Etobicoke
Been purchasing our meat from Medium Rare since they open lasted year. Purchased many different types of sausages over the last year or so and have enjoyed all. We are less keen on the chicken sausages, but I guess it has to do with the ideal of using chicken and not red meat. Imho this is the best place for sausages I’ve ever come across.
Anyway, tired the ‘Wild’ Boar sausages with Prunes and Cognac which where to die for. I have had boar before, only ground boar meat, and I do like boar. Boar meat is not fatty like pork, it is much meatier not unlike beef. However, the flavour is somewhere between beef and pork if that makes sense. These sausages where wonderful in flavour and texture, the little bite of sweetness from the prunes goes wonderfully with the meat. The touch of cognac is not very strong, but combined with the boar and prunes, all comes together quite nicely.
Unsure why people continue to called bison, deer, boar, etc.. wild? It’s illegal to sell wild meat in Ont. Thought I’m unsure how boar are raised, I am sure that they are not wild. They very well may be range free, living their life in a wooded area, but they are not wild.
Aside from having a whole chicken cut up into small pieces for curry. It’s nice to have an organic chicken cut up with the bone still attached, it makes for a richer curry. I also ask for pork chops. Now I do not like purchasing chops with the loin and the tender lion attached, imho this cut does not make for even cooking. By the time the loin is medium rare, the tender lion part is over cooked. At Medium Rare I purchase a nice thick chop, with only one bone attached, and it is not mixed with different cuts of meat. This means that the chop is cooked evenly. The chops come from a Berkshire pig, and cooking these chops with apples and calvados makes for a wonderful meal.
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Medium Rare
5241 Dundas St W, Toronto, ON M9B, CA
Rolly Rockets BBQ in Hamilton
Was in Hamilton and stopped by Rolly Rockets today between lunch and dinner for a bit to eat and ordered the pull pork sandwich with sweet potatoes fries. Liked the way in which it was severed, 3 tiny buns, each enough for 3-4 bites or so, looked rather nice on the plate. Also on the plate was a very small container with mayo base Coleslaw, beans, and it also comes with cornbread, which I asked not to have on the plate, I have severe allergies to corn and corn products (which suck, over 60% of all processed foods have corn in them!!).
The meat was not reheated in a microwave thank god, which meant that the texture was chewy. There was no BBQ sauce on the little sandwiches’, however, different BBQ sauces are served. I believe that the difference between them is heat; I tried the hot BBQ sauce. The BBQ sauce is different that what I’m used to eating with Pulled pork. Usually the BBQ sauce is made from with a tomato base, very sweet with some spice. This BBQ sauce has nothing in common with traditional BBQ sauces that I have had over the years. There seems to be a great deal of Worcestershire sauce or even Tamarind in the sauce. I did like the sauce I’m just used to the sweeter Kansas City style, I guess I’ll need to try it on there ribs.
The pulled pork was not very smoky even though they use Mesquite wood. There was some smoke flavour; I just like lots of smoke flavour. There was no sauce or coleslaw on the sandwiches. I had the fist one just as it was presented to me. Then on the second I put some Coleslaw atop and finally for the 3rd I put some coleslaw and BBQ sauce on. All the sandwiches was rather good overall. I much prefer both BBQ sauce and coleslaw on my pulled pork sandwich. I would not hesitate for a second to return for pulled pork.
Sweet potato fries where good and served with a small container of mayo. Was not a big fan on the little amount of beans that where served with the sandwich. I prefer sweet beans with some bacon and/or pulled pork cooked in the beans. I know that I’m eating pulled pork and could have put some in the beans, but it is not the same as cooking the beans with some meat.
Unsure how long they have been open, but if I not mistaken, in the past this used to be an old style bar. You know the kind that had a side for men and side for women. Anyway, it has change a great deal since then; they still serve beer but now it is one big room that has 7-10 picnic tables throughout the place. There are a few TV’s on the walls. They also have live music 3-4 times a week. I don’t think that at night it would be good for family dinning. I believe it is more like a BBQ-Roadhouse type of place.
Will return the next time I’m in Hamilton and looking forward to trying the ribs.
Le Gourmand Spadina closed?
Would be nice to see Le Gourmand open again, not just for a good place, but also for Milton and grew. Opening again would not only bring some good food back, but would also bring shame to all the nay Sayers!
ISO Goats Milk
I don't always look at the price, but $10.99 for 4 liters is about right. We purchase our goat milk at Loblaw's. Some times you can save a buck or so, however, the date is quite close to the due date. That being said, we have purchased Hewitts Goat milk and it is still good almost a week after the due date. Thought we now have a new baby, and would not even think of taking any chances with milk or anything!
Good fries and burger on Browns Line
It’s been about 6 months or so since I’ve been eating at Organic Big Burger. I eat here about 2-3 times a month. I either eat the Buffalo burger or Lamb burger, with fries and an organic Root beer. In the beginning there where some issues with seasoning the meat before it hits the grill, it seems that they have someone who is able to grill meat properly, which is good news for all!
Since the opening there have been many additions to the menu and also some changes with the cooking method, they now they deep fry the fries in organic rice bran oil which is a nice touch. They also season the fries while they are hot! They still have the thick and skinny cut fries, but have also added Sweet Potato Fries, which I have yet to try. The fires are still good, though I believe I prefer the skinny fries in the Rice Bran oil.
One recent addition to the menu is (wild) boar burger. Now I have only had the boar burger twice. I ate one tonight and I have to say that it was one of the best burgers I have ever eaten! I ordered the burger with the double smoked bacon and ‘Swiss’ cheese. Now the cheese is rather thin, so the flavour is not very pronounced. I'm fairly sure that this is not Emmental cheese from form the Emmen valley in Switzerland. For one it does not have that heavy flavour nor does it have large holes. Despite this, the melted cheese on the burger is really nice. Add double smoked bacon, and not that chemical smoke crap that sells in every supermarket. But real smoke bacon, smoke over wood because you can actually taste the smoke in the bacon. With some fired onions, Dijon mustard and thier BBQ sauce and you have a real winner here.
The flavour of boar meat is not easy to pin down combine with all the toppings. One thing for sure is the meat is not fatty as a beef hamburger, as far as I can remember, nor as fatty as the lamb burger. It is somewhat juicer than the Buffalo burger. For me it is quite meaty but nothing like eating pork. In fact the smoky bacon is a great match for the boar meat. The meat was fully cooked, but not over done and was juicy. The meat to bun ratio was very good.
Also another new addition is Organic Ice Cream which I have yet to try. Since I make my own ice cream, I doubt I’ll ever try there ice cream. But if there ice cream is anything like there other foods, I believe it will be a tasty treat. They are also making Milk Shakes and Organic Smoothies.
It would appear that business is rather good with the new organic and healthy choices since they have taken over 6-7 months ago. There is now air conditioning while you wait for your order. There is still only room for 3 to sit at the counter but there is seating for 8 people outside. It would appear that there is a steady stream of people in this little burger joint.
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Organic Big Burger
602 Browns Line, Toronto, ON M8W3V5, CA
Shopping trip to Etobicoke suggestions
Medium Rare has chicken and duck sausages. The duck is really good according to my wife, I've not yet eaten any as of yet. Personally I'm not a big fan of chicken sausages, but what I have tried a while back I enjoyed. Thought for the life of me I can not remember the flavour. The lamb sausages are to die for!!!
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Medium Rare
5241 Dundas St W, Toronto, ON M9B, CA
Farol Churrasqueira
Duck this is a strange oven; I’ve never seen one like it before. There are four or five thin doors, and inside are one or two cages that hold two whole split chickens. The chickens do not move, I watched as a fellow pulled the cages out, which sit on a thick round metal bar, they where pulled out the oven so he could turn the chickens over. From my angle I could see a red hot element standing upright between the chickens, which are cooking. I believe it is not unlike broiling using the top element of your oven. Hence the little charred bits of skin on the chickens. Also, you just don’t have to leave the oven door ajar to keep the top element from cooling down.
There seems to be quite a bit of fat and chicken cooking juices on the floor in front of the ovens. There is newspaper on the floor to help absorb the juices and fat. Everything is vertical not horizontal, so the fat and juices do not drip down on the chicken below. Now I do see the flavour benefit of the juices and fat dripping down to the chicken below.
This oven does cook the chicken at a higher temp that your regular rotisserie. And as such, the skin does have some charred parts; less fat because there is are no birds above dripping fat down onto the birds below. Also, I believe with the shorter cooking time for this type of bird (fryers) responds better to the quicker cooking time than the little longer cooking time with your regular rotisserie. I believe that this type of oven is far better than your regular rotisserie oven that so many other Churrasqueira use.
I much prefer Brasas cooking method. However eating a few birds from Brasas I’m not keen on their style of sauce. For us, the faster cooking time and great sauce from Farol makes for a tasty combination.
