Bigtigger's Profile
New PC Insider's Report
Tried one of the new Ice Cream flavours which were on sale today at $2.99 in a freezer at the entrance of the Yonge/St Clair loblaw's market. Disappointing - the PB & Jam flavour - anemic taste of peanut butter and tiny short strips of jam - both elements need boosting. Anyone tried any of the other flavours, some of which are new and some continuing?
Good quality ice cream to take home?
I see Kawartha ice cream all the time at Bruno's and Loblaws, and sometimes at Sobey's.
PC Fruit Explosion Fruit Punch - and a sidebar re "Blood Orange Soda"
Saw this product, unheralded as far as I know, in the soda shelves yesterday at Loblaws, and purchased a case.
Question 1: Has anyone else felt, as I do, that while the PC Fruit Explosion Fruit Punch's fruit flavour blend is pleasant, the (very lightly carbonated) drink seems almost watery, lacking the "punch" in punch? One almost has to think about the flavours as one sips it - hard to explain! It certainly stands in sharp contrast to the fruit punch I suspect many of us grew up with - the Hawaiian Juicy (or similar name) that came in big bright blue based 48 oz tins and had a robust flavour.
Which leads to -
Question 2: Why is this drink not being offered (apparently) in a Diet Version? You would think the food chemists or whatever they're dubbed these days could work their magic on this as well as they do for many other soda flavours. I ask because at 160 calories a can, as opposed to 0 in the full-flavoured Diet Coke, Diet Dr Pepper and PC's Diet Mango (along with the sadly missed PC Diet Blueberry and PC Diet Blackcurrant) I aint going to be downing this after my trial case.
Sidebar gratuitous opinion:
Whoever at Loblaws came up with the Diet "Blood Orange" pop (in the 2 l. bottles - I am not referring to the pricier Italian sodas) has never tasted a Blood Orange. Most orange sodas, diet or not, seem a confection for kids bearing zilch relation to the fruit - apologies to Crush, the treat of my 50's/60's youth. But this product has what only can be called an odd taste. Comments?
ISO spicy peanut sauce in GTA
Looking to purchase a bottled peanut/satay type sauce that is spicier than the President's Choice version - which is very good - but I want one kicked up a notch or two. Any advice? thanks!
ISO Jalapeno Oil in Toronto-Mississauga-Oakville?
Does anyone know where one could purchase Jalapeno-infused oil in central Toronto or any of the western suburbs? Thanks!
Great coleslaw at The Works!
Finally tried out the Oakville outpost of this Ottawa chain today at lunch - a great coffee shake, good burger done to order; but the outstanding feature was a generous bowl of cole slaw with a pinky, slightly spicy dressing I have never experienced before. The waitress just said it had "some jalapeno" in it which is sort of like saying butter chicken has "some curry spices"! But I didn't want to press her further. Anyone else tried this paragon exemplar of a usually bland dish? All in all a very pleasant hour - neither quick nor cheap, though the service is energetic and friendly but not quite over the top chummy thanks be... Not sure if placing the burger on a waxy paper in the metal trough helps a lot...I would go back now and then for sure..
ISO cheap 'n cheerful Italian with some atmosphere central TO
Need to take a number of good but not yet high-yield clients, both sexes, informal type people, out for dinner and thought an Italian place with some atmosphere and reasonable food, inexpensive wines, casual, would be the ticket. My normal Italian hangout is Paganelli on Front - is there anywhere in central/downtown TO that might be a bit less expensive price wise but still a good experience? also perhaps a little darker than Paganelli's? Thanks!
Old-fashioned and generous service @ Harbord Bakery
In an era when impersonal, rushed or matter of fact service is often encountered at all levels of speciality food stores, supermarkets and restaurants, the folks at Harbord Bakery stand out in opposition to the times by being, I suspect, themselves.
Today must be the third or fourth time in the last few years when they counter staff have made me a gift of a bun, a danish, a loaf of bread...when I have brought my fairly modest order to the cash register in their delightfully unpretentious premises. They have a demanding clientele, witness some of the exacting exchanges - and their prices are not cheap - but they are warm and kind.
A big St Paddy's day hurrah for this fine TO institution!
ISO fresh nutmeg in Central TO
Anyone seen fresh nutmeg in mid-town TO? Hate to make the trek up to Pusateri's which I presume would have it. Thanks!
ISO plastic/inexpensive champagne flutes in TO
So we are celebrating with a variety of champagnes, crémants and other sparkling wines. No way we're going to risk crystal, and we don't own enough anyway. Yes there are cheapish flutes at Canadian Tire and so on. But maybe we'll just go plastic - is there somewhere in Toronto where plastic flutes are sold? Sorry to be so downmarket!
ISO Best Pasta Sauce commonly available in Toronto
Thank you Jayt90 and others who recommended White Linen. Purchased several quart bottles at COSTCO and was overwhelmed by the freshness and "home made" flavour. Like Herne, I like sauce with meat in it - but found that adding a half-pound of lightly seasoned ground beef or veal (I used veal) made it complete if a meat sauce were preferred.
ISO Best Pasta Sauce commonly available in Toronto
Can't always whip up a pasta sauce due to time pressures - what is the best prepared pasta sauce available commonly in the GTA? Ideally someone will think of a brand many supermarlets carry but that tastes like home-made, with good garlic or basil overtones and not too much sugar, and at a reasonable price ....Does Costco carry any made for it ?
I know, asking the impossible!
Thanks in advance for your input!
Name your absolutely crazy self-indulgence "I would never eat this at any other time of year" food for Christmas/holiday time?
We all have (at least) one special treat food which we never would dream of consuming at any other time of the year - but which we seek out at some TO eatery in this season. What is yours?
To start the thread with a relatively recent discovery:
The Peanut Butter & Jam Milkshake at Holy Chuck - 1450 Yonge just S of St Clair
Viscous but drinkable through the wide straw this estimable establishment provides, this is a treat where the distinct flavours of peanut butter and jam emerge and somehow combine into a very toothsome drink - rich, obviously, but not absolutely cloying - maybe the slight saltiness of the PB is the saving grace.
Would not be a daily drink, but awesome for my (only...I wish!) Christmas indulgence.
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Holy Chuck
1450 Yonge Street, Toronto, ON M4T 1Y5, CA
Anywhere in Toronto come close to 48 cents/lb ($1.06/kg) for frozen basted turkey I paid in Buffalo?
Herne, what is a "utility" turkey? Is it necessarily a "bad" product? My impression is that it might be imperfectly shaped (lopsided breast on one side, or the like) and as you say, not basted, which is easy enough to do at home if you feel it essential - but that essentially it is as safe and has as much weight as any other similarly sized turkey. Can you enlighten?
Really tasty chocolate yule log in Toronto?
Try the french patisserie Ma Maison in Etobicoke - they have them, not sure if only to order - and they, like all this fine establishment's sweets - are first-rate.
New PC Red Velvet Ice Cream: disappointment
Reading the description of this new confection in the Insiders' Report, having enjoyed some of the PC ice creams and liking very much the actual RV Cake, I purchased a quart of this today - total disappointment, especially given the attractive colouring of the product. Bland bland bland - cream cheese icing and choc cake might be hard to replicate - but this tastes of nothing but unexceptional vanilla ice cream with the occasional petit chunk of cake. Too bad - great idea, badly executed imho.
Anyone tried the others in the variety of flavours now offered?
Anywhere in Toronto come close to 48 cents/lb ($1.06/kg) for frozen basted turkey I paid in Buffalo?
These are marked grade A, Kagemusha. But thanks for the tips re NoFrills and Food Basics!
Anywhere in Toronto come close to 48 cents/lb ($1.06/kg) for frozen basted turkey I paid in Buffalo?
Did a trans-border run today and 48 cents/lb was available at Wegman's for anyone with their shoppers' card. They were on sale in a variety of weights. Since Nanny State Canada limits you to one turkey a person (not enforced in my experience by most incurious customs officers but would not want to risk it), lacking the economy of scale as a result, not to mention that I can only go to Buffalo so many times - does anyone know of even a somewhat-close price which is or will likely become available in the GTA over the next 10 days or so? I need about 7 more turkeys - and don't mind going to Oakville or Scarborough to get same.
Thanks for your help!
Natrel Dark Chocolate Milk
There was plenty of this on hand last night at the Sobey' s on St Clair E, just a half block or so E of Yonge on the S side.
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St Clair Restaurant
69 St Clair St, Chatham, ON N7L3H8, CA
ISO Best price on turkey in central Toronto for next week or so
I need to buy 7-8 x 14-16 lb turkeys over the next week or so - just ahead of the Christmas rush and store promotions. Does anyone know of good prices/locations in Toronto, S of 401, W of DVP and E of the 427? Thanks!
Natrel Dark Chocolate Milk
Delicious - esp when ice cold. Might be even better made with 2% milk. Found it this morning on the shelves at Sobey's St Clair E of Yonge - the manager didn't know it was there and said he was frustrated ordering it, but a clerk found it on some special display shelves. At two for $3 I am stocking up!
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St Clair Restaurant
69 St Clair St, Chatham, ON N7L3H8, CA
A compliment for Loblaw's new lasagne and other products; BUT Galen goes green = grade D
No, Jules, it has a bottom layer of veal which, if you leave the lasagne to set for 15-20 mins after cooking (as the unwaxed package instructions mandate), seems perfectly integrated into each slice.
A compliment for Loblaw's new lasagne and other products; BUT Galen goes green = grade D
Ty Justsayn - the "sugar episode" was that there was no "regular" white sugar but rather an empty shelf at Loblaw's Dupont and Christie. This astonished me. The explanation was that the night crew had hidden the skid (the wooden platform containing whatever the sugar is shipped in - probably covered in heavy duty plastic) so that it was invisible to the morning crew which stocks the shelves. Sorry if it was unclear as written.
A compliment for Loblaw's new lasagne and other products; BUT Galen goes green = grade D
Well I am not a big fan of Loblaw's' but when they get it right they deserve kudos. From the latest Insider's Report:
a) The lasagne with bechamel, ground veal, two cheeses and rapini is the best lasagne they or any grocery chain have done in a long time. Loblaw's seems to have learned from the previous bland or "loose" iterations of this toothsome dish. At $15 it aint cheap; but the quantity is generous (1.5 k serves 4-5 not 6 as claimed, but I suppose that depends on appetites) you could plate this (with a tad more salt added imho) at home or in a restaurant without shame and probably please most tastes.
b) That bacon marmalade is superb and at $4.99 not a bad price
c) The 8-yr aged cheddar is outstanding. Crumbly and flavoursome. Outrageous price but so is all cheese in the great Canadian Nanny State lol
BTW people love the PC hors d'oeuvre recipe combining b) and c) with a pear slice on toast - I omit the bacon as gilding the lily.
BUT
Has anyone noticed the effect of Loblaw's trumpeting their greenness by removing the waxing from most packaging? I am all for conservation but not at the price of collapsing boxes which both feel moist and unsturdy the second they're out of the cooler or freezer and can't be stacked. Surely the science moguls can come up with sturdier material if indeed the wax is so bad for the environment (which is news to me). I bought 8 of the lasagnes today - couldnt have been 20 mins from freezer case to home - and they were fallen in and wet. The contents were still frozen, but I am referring to the problems above.
OH and I have to add - one morning last week Loblaw's Dupont & Christie had NO sugar except one of the expensive fine grain in a bucket - the shelf was literally empty. I asked the manager and he immediately sent a clerk to find some "in the back." When I asked if this was part of ongoing supply chain problems, this very pleasant lady apologized profusely and said it was not; but "the night crew" had "hidden the skid." Hmmm....
Need tips on turkey for 85!
Don't ask me how insane I am to have agreed, but I am producing a turkey dinner for 85 people. Alone. One oven. One fool. it's gotta be real - no turkey loaf in other words!
So here are some questions for the experts out there:
a) what poundage of turkey do I need in total (group is coed 50-50 but the males, youngish, are pretty voracious eaters)?
b) my plan is to roast one turkey a night for a week (depending on answer to (a) - remove and freeze stuffing, carve the meat and freeze it (until second last night before this fool's feast when I will simply refrigerate it wrapped same way) in double layer of heavy duty sealable plastic bags - any issues with that?
c) my thought was on the day (having moved the food to the venue - again, one oven, 4 stovetop burners) - to let the frozen turkey defrost, then put it, still bagged, in gently heated water to finish defrosting and warm up some without drying out. This saves me from having to save turkey broth for warming it in oven which will be overcrowded anyway, which broth I'd rather use for gravy which I will concentrate, freeze and bring on the day. Not worried about the gravy - but any comment on the defrosting/warming method?
d) i don't see a huge problem letting stuffing defrost, throwing some gravy over it and gently warming it over a hot top (additional feature of the stove) - do you?
e) To make sufficient taters, I am torn first as to quantity (do you think 40 lbs or could 30 do?) I make a mean mashed potato - I could casserole them and reheat in oven last minutish. Comments?
f) Beans Almandine is the requested veg - do I need to do more than bring beans to boil and let sit in said water, burner off, for 4-5 mins - then drain, add the butter, lemon and almond slivers, pour back into pot and hold, covered? What poundage of beans will I need?
Thanks folks: please don't suggest I need a shrink - I know it already lol!
Oh no - PC Sticky toffee pudding
It is also very easy to make: you will be surprised, Helen - any number of good recipes on JoyofBaking or Epicurious. Far better than PC imho!
Now here's a question: is there any restaurant that serves MALVA pudding? the S. African (I think) equivalent of Sticky Toffee but somehow less cloying.
Down with the mashed. Up with the galette. Heresy or a welcome revolution?
I am all for pre-doing the taters, but do not own a microwave (and never really have missed it). Dead simple to mash the potatoes (skin on, eyes and nasty parts removed) a day or two before using butter only. Store in the fridge in a covered casserole dish or two. On the day, take the casseroles out and bring to room temp. Beat in lots of cream and melted butter, season to taste, cover with foil, throw in 350 oven for 30 mins or so - then remove foil and turn on the broiler to crisp up the little himalayas. Voilà!
Recipe to Riches: Luscious Lemon Cakes
Have been enjoying this series of home cooks competing for the big prize, and marvelling how quickly Loblaw's can bring the item of the week into its freezers. The checkout clerk at Bathhurst/St Clair spontaneously told me this morning that Granny's Luscious Lemon Cakes (alas, Granny omitted in title now) were flying off the shelves.
At 1.75 EACH ($6.99 for package of 4) my prediction is of a crash and disappearance once the novelty (despite the genuine appeal of its originator) ebbs.
To begin, the lemon curd.sauce is too sweet. The cake us curiously textured - not unpleasant, but heavy and disproportionate in amount, I think, to the sauce. The pricepoint is so high as to not lend itself to casual buying - nor is the product so good as to commend itself for a repeat bit of extravagance.
I have a recipe from my Great Grandmother's southern cook which I suspect is similar to how Granny Loblaw's original receipt tasted. I make it frequently. The cake is a lot lighter, perhaps because of the number of beaten egg whites folded into the almost-flourless batter. The curd is more runny and much less sweet; and I add to the squeezed lemon juuce some zest for flavour and texture before baking in a bain marie. It takes 5-7 mins to prepare and about 25 to bake, with the choice of serving right out of the oven or at room temperature. Cost? less than $1.25 - and it makes perhaps the same four servings a little more generously proportioned. NO cooking skills or unusual kitchen aids required. I know this compares apples to oranges, but there it is.
Anyone else got views on this product? or the week 2 (I think) winner, a peach cheesecake I saw in the same freezer, apparently produced by a cook dressed up like a chorus girl? (just caught the end of the show; there must have been some logic to her attire, though Galen (curiously stiff though he's trying hard) seemed nonplussed by it as well.
Is there any "American-style" pizza in Toronto?
This post is prompted by a visit I made today to the much-touted La Nova Pizzeria during an airport run to Buffalo, NY, La Nova is a local chain as far as I know.
Sampling three slices, a thin crust pepperoni and regular slices of chicken fingers and pepperoni + italian sausage, I realized that they represented a particular style and flavour profile which defines the quintessence of what for want of a better term I will dub "American-style" pizza = the type you find in similar local chains and stand-alones throughout the US - especially in New England and the mid-Atlantic states, but for which I have searched in vain in the GTA. (And yes, I realize the US pizza scene is at least as variegated as ours!)
This lack of the particular type of pizza is the stranger in that Toronto certainly has other and highly-varying types: the ultra-thin gourmet "certified" Neapolitan-style, the mass-market varieties as are Pizza Pizza and Pizza Nova, the "deep dish" Chicago style and the austerely-topped and bready Italian bakery slabs as one might find served at room temp stacked on a counter at Riviera and similar places. All have their fans, all fine in their own way.
So what is this "American--syle" I am seeking? As I write, I realize that it is hard to define - I suspect many of you who have traveled south of the border will know it, or recognize it, but not sure my description quite does it justice.
Here goes, anyway: - quite oily (I went through a good few Lysol wipes while indulging in the car); a yeasty-tasting but not overpowering bread base with a sprinkling of (sesame?) seeds at the perimeter; an intense cheese flavour, with more cheese on a standard pie (ie, not ordered with "double cheese") than one would find on the other varieties described above; a tomato sauce more sparingly applied than here, but deep in flavour, more acidic though I don't mean that in a negative sense, more tangy and tasting home-made; the Italian sausage in generous non-uniform chunks larger and dare I say "porkier" than I've seen here, the pepperoni more flavorsome, slightly smaller in diameter, less rubbery.
So - any nominees for spots which serve such pies in the GTA?
Toronto’s Best Butter Tarts Aren’t in Toronto
A very tasty buttertart at a medium price point is found at the San Remo Bakery. on Royal York a few blocks S of the Kingsway, Etobicoke. While you're there, grab an apple fritter or two - out of this world!
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Kingsway Restaurant
510 Ferguson Ave, Haileybury, ON P0J1K0, CA
