trombasteve's Profile
Favourite Cheap-and-Cheerful Indian?
Actually, the title pretty much covers it - can anyone suggest their favourite TTC-accessible cheap-and-cheerful Indian places?
Thanks!
St. Lawrence Market - "World's Best Food Market" in National Geographic List -
No, impossible! If it's in Toronto, it must be in some vague way inferior to an undefined vision of everywhere else. ;)
Seriously, though, I agree. It's a great market, and it's nice to see it get some credit.
ISO : Haggis
Hello all,
So, I'm hosting a Robbie Burns Night on Friday (more crowd-pleasing as a choice of time), and I'd like to serve a bit of haggis for interested parties to try. Can anyone suggest a good place for buying haggis?
Thanks!
Caplansky's- the emperor has NO clothes
I had lunch at Caplansky's today with two friends. I tried Caplansky's shortly after they opened, and it was okay, but nothing special, so I wasn't in a rush to go back. Anyway, despite all the negative press, my friends and I got good, and good service. We all left happy.
I had the borscht and smoked meat sandwich, and was happy with both. Since Schwarz's is always the comparison point, I'd say that Caplansky's was not 100% as good, but it was close - it was uniformly tender (better than last time I was there), juicy, consistently cut, and an ample amount of meat. Personally, I would have liked a stronger smoke flavour, and a stronger spice flavour, but I'd say that about MSM as well, so I suppose that's just a matter of taste, and/or style. Also, actually, I'm surprised that I'm saying this, but I would have liked a stronger mustard.
Anyway, despite all the fire and brimstone proclamations about this place, it was a good lunch, and I'll be happy to go back and give them another chance.
Cheap and Cheerful Favourites?
Actually, we both spent the past year living in Amman, Jordan, so, if it really is the best Middle Eastern food we ever have, I'll be most impressed. ;)
Sounds like a great place, though, and I appreciate the enthusiastic recommendation. :)
Cheap and Cheerful Favourites?
Hello all,
So, in a few weeks, my girlfriend is moving from small town Germany to Toronto (and I'm very excited!), and one of the things that is fairly high on the list of priorities is exploring some of the range of different cuisines available here. I have some old favourites in town, but I've been away a lot in the past few years, and am not super up on where to go, so I'm hoping the gathered wisdom here can give some suggestions about places to check out.
Our criteria: we're don't have a big restaurant budget, so under $20 for entrées is a good guideline, we're more likely to have a late lunch than a full-blown dinner, and flavour is definitely the biggest concern - not so much presentation, or ambience, or hipness, nice as those things may be. Oh, and we'll be living in the Junction, traveling by TTC, and don't have any dietary restrictions or strong dislikings.
Anything's fair game, but we're particularly interested in:
- Vietnamese
- Thai
- Indian
- Greek
- Middle Eastern
- Mexican/Latin American
- Burgers
- Pie (dessert pie, that is - not tortière.)
- Pizza
Thanks!
ISO Rye Berries
I'd really like to make some traditional German breads, like volkornbrot, but I've been stymied by my inability to find whole rye berries. Does anyone know of a place in Toronto where you can get them, or an online source for ordering them?
Thanks!
Unique (and not just truffle) suggestions for good chocolate.
They are - I was just looking at them yesterday, but didn't have time to go in. Do you recommend it?
cured bacon, uncured bacon
Actually, he makes complete sense, but not all of the necessary information has been stated here, yet. The bacteria that produce the botulism poison (by some standards, the most toxic substance on earth) thrive in protein-rich, and low-oxygen environments. The bacteria themselves are present and persistent almost everywhere, but only start to actively reproduce (and produce the botulism toxin) in advantageous environments.
Any commercial meat that has been smoked, or preserved using any dry method (hanging, mostly, like salami, or ham, or prosciutto, etc.) must have a small amount of some form of sodium nitrate/nitrite added to prevent botulism poisoning. Some (in my opinion, irresponsible and unscrupulous) meat producers are marketing "nitrate-free" prepared meats, which do contain nitrates (since anything else would be illegal for public sale, and very dangerous), but derive them from celery seeds, and label them as "spices" rather than "sodium nitrate". They get away with this since the necessity of nitrates in preserved meat isn't well-understood by the public at large.
Meats that haven't been preserved using one of those methods (so, roasts, or stews, or steaks, or whatever) don't need nitrates, so there's no risk of "instant death." Bacon isn't one of those foods, though.
champagne yeast
You shouldn't have any trouble finding it at any ubrew or wine-making place. I usually buy mine at Macedo on Dufferin, just north of Dupont. It's also great for making gingerbeer.
Where to find German Radler in Ottawa/Toronto?
After visiting Germany a few weeks ago, I really wanted to find a radler here as well. Waterloo Brewery makes one, but, honestly, I wasn't all that happy with it. However, I've gotten much better results by just buying German (or German style) beer, and mixing them half and half with the glass bottled Italian lemonade you often find in the soft drinks section in grocery stores.
Where to buy Ritter Sport?
My German girlfriend is a great lover of Ritter Sport chocolate bars/squares, and can't really get them since she's living in Amman, Jordan right now. I'd really like to surprise her on her upcoming birthday with some of these chocolates, but I don't know any places in Toronto with more than one or two fairly middle of the road varieties to choose from.
Can anyone recommend a place where I can find some of the more eclectic parts of their catalog? Thanks!
ISO Juniper berries?
Also, perhaps you've already checked for this, but most of the berries that actually stay on juniper trees are usually unripe (green, and hard), whereas the ones used for cooking are quite ripe (purple, with a whitish bloom, and softer). Additionally, buying them ensures that they're all the same degree of ripeness, and from a juniper variety that's suited to cooking. Not all junipers work well in the kitchen, and unripe berries don't substitute well for ripe ones. (I say this, having tried exactly what you're asking about, and not been happy with the results. Since then, I've just bought them.)
ISO Juniper berries?
Well, this isn't exactly what you're looking for, since it's a specific shop, but if you don't find them somewhere more convenient, you can definitely get them at the House of Spice in Kensington Market. (And for a reasonable price, also.)
Best Döner?
I was recently in Berlin, where I had döner for the first time (and second, and third, and ...), and I was very impressed by the tastiness, freshness, speed, quantity, and value for money, and all of these things leaving me wonder:
Is there a comparable döner experience to be had in Toronto? I tried on the other day on Yonge, just north of Wellesley, and it wasn't bad, but being served on a pita bread just wasn't the same as the hot, fresh, and crispy bakery buns in Berlin, and the meat, while pleasant enough, didn't have nearly the same juicy/crispy interplay as, even run-of-the-mill places in Berlin seemed to offer.
Any ideas? Shawerma is nice, and certainly not that different, but it'd be a treat to find some good döner. Thanks!
What to have in Germany?
Maybe this stands a little bit of clarification - I don't have any problem at all with relatively mild and refreshing beers that are well made, nicely balanced, and freshly served. I meant that comment about bland, generic lagers in reference to what I can get here in Jordan, not about German beer styles.
What to have in Germany?
So, in a few weeks' time, I'll be spending about two weeks in Germany (mostly in Berlin, Munich, around Saxony, and Frankfurt) after having lived in the Middle East for 11 months, and I'm pretty excited to have ready access to good beer again.
But, I've never been to Germany, and, from what I see, I've got lots and lots of choices, and I don't really know where to start. Can anyone recommend some some tasty and interesting local beers to be found in these areas that will wash away the memory of 11 months of boring and expensive bland generic international lagers?
Looking for a recipe to make peameal bacon
I can't comment on how best to use your premixed curing brine, but I definitely understand your missing peameal bacon (I'm from Toronto, but living in the Middle East, so I can relate). I scoured the internet for recipes a few years ago, and adapted my own version from Ruhlman's book, and a range of other sources. I like it a lot (as have all the friends/family that have tried it), and while it's easy and familliar, it's also (I think) better than almost any store-bought peameal bacon.
Peameal Bacon:
2.5ish lb pork loin
2 L water
3/4 C kosher salt
1/2 C brown sugar
21 grams pink salt *
1 crushed garlic clove
1 pinch peppercorns
1 bunch sage leaves
1/2 bunch thyme
1. Mix and heat (at any heat level) 1/2 of water and all dry ingredients until it reaches a simmer and powders have dissolved.
2. Pour brine in a bowl, add reserved water, cover with saran wrap, and put in the fridge.
3. Once cooled to fridge temperature, add pork. Depending on size/shape of loin and/or bowl, it may be necessary to add a plate, or some other weight to keep the meat submerged.
4. Cure in the fridge for 3 days.
5. Remove from fridge and discard brine. Rinse meat, and then place on a wire rack, and leave uncovered in the fridge for c. 4 hours to allow meat to dry slightly.
5. Roll in corn meal, and wrap in saran wrap.
6. As of this point, it is ready to eat, but the balance of salinity and the other flavours will even out and improve over the course of 1-2 days, after which it will be at its prime.
* The pink salt (sodium nitrite, to prevent botulism) is essential, and can be bought cheaply and in significant quantity here:
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=56
There are different concentrations of sodium nitrite available in different products, but this recipe was calculated using this product.
Peameal Sandwich at St Lawrence
I'm sort of with you, and sort of not. I think good peameal bacon is great, but I don't think that the peameal bacon sandwiches at Carousel (or any of those places) are anything out of the ordinary. Homemade peameal bacon, however, can be *really* nice, and, to me, beats out a BLT any day of the week.
I'm not sure I get the greasy breakfast bomb point, though - peameal bacon comes from a lean part of the animal. It's no greasier than most roast beef, and not nearly as fatty as corned beef usually is.
Organic Spices & Extracts in GTA?
I think flying101 was probably referring to extracts, like vanilla, which use alcohol as a solvent.
Seeking Spice Blend Fanatics
Okay, so this might be asking too much, but I'd really like to find some internet resources (discussion forums? This wouldn't be the weirdest subgroup I've seen in discussion forums...) dealing with different spice blends, how to prepare them, how to use them, and regional variations, etc.
Am I dreaming? Does anyone know of such a resource?
Rolling Rock Beer
I understand that the Liberty Bistro has started carrying Rolling Rock. I haven't been, so I can't confirm it personally (their site doesn't help), but a quick phone call or email could probably confirm this.
http://www.libertybistro.ca/
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Liberty Bistro
25 Liberty St, Toronto, ON M6K1A6, CA
Recs for restaurant on Bloor between Avenue and Spadina
I totally agree - I've been to Serra many times, and have never been disappointed.
Smoked meat in Toronto
Having lived in both places, I'd like to respectfully suggest that, if you're looking for Toronto to be like Montréal, you're going to be disappointed just as surely as if you are looking for Montréal to be like Toronto. Where food and drinks are concerned, there are lots of great things to be found in Toronto that Montréal can't compete with, and vice versa.
If you want Montréal smoked meat, have it in Montréal (or the environs), but if you want to enjoy the best of Toronto, don't look for copies of Montréal.
My two cents, anyway. Sorry about the homesickness!
Where can I find Chile De Arbol in the GTA?
Well, it's not Markham or Richmond Hill - sorry, I don't know any places in those areas. There are, however, a couple of stores just by the corner of Dufferin and Bloor that specialize in Latin American ingredients and cuisine. Both are probably fine, but the one just south of Bloor on Dufferin has a good selection of dried chiles, and may be easier to get to than Kensington. Sorry I can't suggest anything closer to home!
Bringing the SO to Toronto for the first time, looking for advice...
Ideas for the drinking joint:
The Green Room - it's been a while since I was there, so I can't say anything about the hard rock aspect, but it's definitely shadowy, and cheap pitchers. If you're looking for a bohemian-type place, this is a consideration.
The Victory Café - a good neighbourhood place, with some good beer, and above average bar food.
Volo - okay, it's definitely not sleazy, but it's one of the best places in town for beer, and fills the shadowy requirement.
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Green Room
296 Brunswick Ave, Toronto, ON M5S2M7, CA
