Greekfood Koukla's Profile
The Vault? Ave. Rd.
The funnel cake and ice cream place is in the old Timothy's Coffee spot on the corner. On the one hand, it's a great summer treat and it's pretty residential around there so I can see it doing well in the summer months. But then again, how many times are you going to have a funnel cake? I'm sure they'll serve coffee/pastries, but still. Can't see this one flying high. And anyway doesn't it take the specialness of CNE and Wonderland away when you can just get it at a store? I don't know, thinking out loud.
Pet Peeve: Salad Fork Not Provided
LoL. Thanks for the chuckle. You remind me of my 12 year old niece who throughout dinner sometimes will go through about 3 or 4 forks, knives, spoons, etc. in relation to what they've 'touched'. Nice to know that she'll probably never grow out of it...!!! But I think at a restaurant you should get (within reason) the amount and type of cutlery you're asking for. Maybe you need to re-think the restaurants you dine in? I've never had this problem. (Oh, and you probably don't have to actually 'drop' your fork, you can just tell your server it dropped and you need a new one...they're probably not watching you that close).
Panago Pizza - coming to Avenue Road
Saw this too. I've only seen the commercials, but have never tried it. What's it like? What would you compare it to of the pizza places we have in Toronto?
best ice cream & milkshakes in the gta...
I can't say I'm a milkshake connoisseur, but I had a Reid's Dairy chocolate milkshake yesterday and it really hit the spot. It was ultra creamy, smooth, almost silky had a nice chocolate flavour to it without being sickly sweet. And it only cost a loonie!
Rocco DiSpirito / Cooking Show / A&E
When you put it that way, yes it looks very un-Italian. I'd just like to seem him to some authentic Italian. Now whether *he* wants to do that is another story.
Cold Stone Creamery coming to Ontario
Actually it's a co-branding with Tim Horton's. I guess you can't wait for this to happen because you like the ice cream and options? The couple times I've had it in the U.S., I've found it to be way too sweet, almost sickly sweet base, and then adding toppings just takes it over the top. Ice cream shops just don't fly here that well year round, so I'll be watching how this plays out. They'll probably be busy in the beginning cause their schtick is entertaining for first-timers, but then I think it'll fade. Just like Krispy Kreme.
Rocco DiSpirito / Cooking Show / A&E
Yeah, I'm with you on that one. Actually your post inspired me to take another look and you're right, alot of thought went into the displaying of information/photos.
Rocco DiSpirito / Cooking Show / A&E
Actually, I don't think he became famous at Union Pacific, he became *famous* with the train wreck that was The Restaurant. Those in NYC knew who he was and other foodies, but America found out about Rocco moreso in the TV show.
But he recently (in the last few years) started branding an 'Italian lifestyle' type brand, so I think that's the best fit for him.
So, what are you foraging and eating? - moved from Ontario board
Great topic. Been enjoying my first of the 'vleeta', otherwise known as Amaranth. But in fact, not positive, but it might also be known as 'pigweed'. It's delicious, but of course I grew up eating it. Usually we Greeks boil them and put olive oil and lemon over it as a side.
http://www.tobiascooks.com/recipes/vleeta-amaranth.html
PS>I do hope this topic stays here in the Ontario board since we have such a distinctive climate we can only grow certain things and while it's great to read what Californians are growing, it just doesn't apply to us here in Ontario.
Rocco DiSpirito / Cooking Show / A&E
I have this book also. While it is nice to look at, it has stayed on my shelf since I bought it. But also don't like the person who gave it to me so maybe that has something to do with it.... Anyway I digress.... I just wanted to say that I really want to like Rocco and in fact really do, but I just wish he would pick a lane. It seems like he's always searching, searching for his next big break instead of just choosing something to perfect. Now of all things he's on a 'healthy' kick and trying to make rich foods healthy. Uh, Rocco, been there done that. Please. I think the perfect thing for Rocco to do continue with this Italian lifestyle he had going a little while ago. Show us the Italian/European life for those who can't get to Italy as much as we'd like, show us the new food finds there, yes, that also has been done, but somehow the European lifestyle is always appealing to foodies. I don't think it ever goes out of style. And as far as I know, that could be his niche--Mario, Giada, Lidia, etc all do Italian, but interpret it in an American way--Rocco should do 100% Italian.
Athens Bakery: great way to start Saturday - other one-dish niche spots ?
Not sure if it was clear, but *I* brush with the butter because it's so dry. Didn't want to imply that they use it because I don't think they do. Now if they use shortening, that's interesting and probably would keep me from buying again, but I'll take a look at the ingredients list and see. Thx.
Oh, and it's not heresay, Athens *does* make their own phyllo!
Athens Bakery: great way to start Saturday - other one-dish niche spots ?
Yes I'm definitely with you. This is when in the dead of summer (if we ever get there...) when it's hot and I don't want to cook anything and I don't have any of my own in the freezer, it's a nice quick snack. But it is not in my opinion, the same as Athens. The phyllos is definitely different--the Akropolis reminds me more of a store-bought phyllo, whereas the Athens version reminds me of a homemade phyllo, a little thicker and a little moister. I find the Akropolis to be a bit of a drier product and sometimes brush with butter, especially the tiropites (cheese). But again in a pinch, and just so I don't have to do it, it works ok. I think the warehouse prices are also a bit cheaper than the retail on Danforth.
Athens Bakery: great way to start Saturday - other one-dish niche spots ?
Certainly:
Akropolis
746 Warden Ave., Unit 4
Tel: 416-615-2774
www.appinc.ca
Their warehouse is open to the public on Saturdays only and I think it's either 10am or 11am until 2pm. But you might want to call to confirm hours.
Barberian's - The One and Only (long)
Thank you for sharing! I *love* dining old-school like this when I'm in the mood. Recently had a similar type experience at Keen's steakhouse in NY. Totally felt like I was in the 70s. I will have to try one of ours now, and it looks like Barberian's might be the one!
Anyone going to Toronto Taste 2009?
As I said above, I think there will be some chefs that *do* care. I am a fan of McEwan's so you don't need to convert me--I like his style and his food.
Anyone going to Toronto Taste 2009?
McEwan may like *his* publicity, but I'm sure other chefs would rather have *their* faces on there. Just thought it was interesting since they usually don't publicize one chef like that. Then again, I think McEwan was one of the originators of Toronto Taste with Second Harvest, unless I'm wrong? So he probably should get a little extra PR.
Jersey Boys - quick before show bite?
Nice in theory, but sometimes you just don't have the time, as we didn't and rather than starve, we made the obviously bad choice.
Jersey Boys - quick before show bite?
I went last week. You'll enjoy it, it's a great show!
Now on to the eats...not sure if you saw my posting I made last Wednesday, but I would highly discourage you from going to Baton Rouge. Please see my post for more detail. If you *do* absolutely have to eat there because it's so close to the theatre, don't order the prime rib. I saw more people enjoying burgers and ribs than anything else with a baked potato. I can't help you too much otherwise, other than there is a Keg a block away and I sure wish I had gone there instead...
Athens Bakery: great way to start Saturday - other one-dish niche spots ?
Agree. They are the best.
However I went to Akropolis today for the first time (their warehouse is open to the public on Saturdays only from 10-2pm) and bought a couple cases of bougatsa (custard phyllo pie) and tiropites (cheese phyllo pie). You bake them at home. So, I'd like to compare the flavour and quality.
Would You Freeze Stuffed Peppers?
Sorry, re-reading your post I think I wrongly assumed that these were already *cooked* peppers, which is how I was describing I've frozen and de-frosted before with ok results. I have not done these in the raw state however, so not sure how those would turn out.
Would You Freeze Stuffed Peppers?
I think I'm going to give you the answer that you already know. It will be alright. But just alright. I won't taste exactly the same as when you had them fresh. I've done it before out of necessity and not wanting to throw out good food just as you (mine have been with rice though, not orzo). Just as important as how you freeze them, as air-tight as possible, is how you re-heat them in my opinion. What I do is de-frost them entirely in the fridge if you have time and then as high a heat without burning them to re-heat usually does the trick and soaks up any water or liquid that you don't want. Also covered is usually best to start and then a quick zap under broiler for last minute.
Anyone going to Toronto Taste 2009?
I don't think it has anything to do with cost. And Chef Jamie Meireles of Oliver Bonacini will be at the event--I think they have partnered up with Toronto Board of Trade, so that's why they are maybe not individually listed? They will also be at Luminato's 1000 Tastes on Sunday too. Wha I did find interesting is Mark McEwan having been the 'face' of Toronto Taste this year--I wonder how many feathers that ruffled in the the chefdom!
Prepping for a dinner party
As mentioned, Gazpacho can definitely be made ahead.
Stuffed pork loin, absolutely yes to stuff the day before and absolutely yes cooking in mid afternoon. I always find meat/roasts much easier to slice when they have enough time to rest/cool. What you can do is maybe undercook it slightly and then heat up with the sauce in the oven just before serving; that way you won't have to worry too much about overcooking.
Mixed cobbler can definitely be made ahead and then popped into the oven just before serving if you want to serve it warm.
About the only thing that should be done fresh or when guests get there is potatoes and pasta as I find that they just taste and look so much better freshly out of oven.
Sayonara, JK?
Actually, there's parking for hundreds if not thousands in the multi-level parking garage, so I would find it almost improbable if someone couldn't find a parking spot there. When I said I couldn't find parking, I meant in the side parking right outside the stores. McEwan's and LCBO both have direct facing parking to the garage. And yes, how could we possibly review a yet unopened business (although many do try on here).
Sayonara, JK?
I think some of your above statements are a little misguided. The Shops at Don Mills (not Don Mills Centre) is 5 minutes away from the *most* affluent area in Toronto, The Bridle Path. Even before you reach the path, there are $1 & $2 million homes. So, I think in some ways it's actually closer to the affluent area than both Pusateri's and Brunos.
It's not really a "mall". They are all separate shops, hence the name. McEwan's has its own separate entrance and is an entity on its own, and not within any mall structures. And it's out in front, clearly visible, clearly accessible.
There has been much press written about this and it *will* be a supermarket-type store.
And lastly, I was there last weekend as well and could not find parking because there were so many people there, as well as plenty of foot traffic and shoppers with bags. So maybe different times? I don't know but what I've seen of these shops so far, they seem very successful and a tremendous addition to the neighbourhood, both in variety of stores as well as aesthetics.
Oh and I don't know where you could possibly fit 22,000 sq feet near North 44.
Sayonara, JK?
From everything I've read about this, it seems that JK fell into the same trap that many people did in their personal lives, which is living beyond your means! I don't claim to be the expert in the restaurant business, but just logically, one would think that if you want to be that kind of restaurant, ie. local food/produce, then for it to be profitable, you can't expand your empire. It just doesn't add up financially. You have to keep it small. And anyway, it just makes more sense with the branding of it that you keep it smaller anyway with the local produce, etc. But wow, how naive was this JK to not know how bad his books were? Who was minding the store?
I've been around family members who are restaurateurs, and the one thing they *always* say is that when the cat's away, the mouse will play--meaning--if JK wasn't around as much as he should have been, then his staff, accountants, whomever was there will always feel less pressure to perform their best when the boss is away. Number one rule in the restaurant business: if you're an owner, always be there in some way everyday!!! But it looks like he was happier on his farm or in the kitchen creating, and there's absolutely nothing wrong with that, it's just you have to pick a lane.
DON'T GO: Baton Rouge near Performing Arts Centre
Yes! Sorry I forgot about the most important part! When I too was delivered the prime rib I thought they had made a mistake because it was clearly grilled; not the type of prime rib I've ever seen. When I mentioned it to the server (she was not the server that took our order) she said that's how they served their prime rib! O yie yie.
It's not Mediterranean--it's GREEK!
Excellent! I loved hearing this. And yes, it totally tastes like Spring/Summer to me.
DON'T GO: Baton Rouge near Performing Arts Centre
I know, I know, should have known better. But I had 2 things making me feel like it might have been at least ok: 1) I had eaten at the Baton Rouge at Eaton Centre once before and it was acceptable 2) It was SO close to the Jersey Boys where I was going last night I thought why not.
How wrong.
Where to start. First it seemed like a cattle call (no pun intended); seemed like everyone was going to see Jersey Boys so I wasn't the only one with the same idea. Server took a couple mins to come over, but overall the service was what you'd expect at Baton Rouge, nothing excellent, but average and ok. I have no real issue with the service. It's the food that was horrible with capital H.
Caesar Salad:
Had *no* evident pieces of any romaine heart; was all very limp greens of the top romaine. Insult to injury on this so hard to screw up salad was a limp, soggy, 1/4 piece of baguette with melted cheddar that tasted and looked like it was made last week and just re-heated. Which brainchild of the Baton Rouge management thought that serving this ON TOP of the salad was a good idea?
Prime Rib:
In a short sentence: I've eaten all over the world so feel it safe to say this, most definitely the WORST, WORST, WORST, WORST piece of meat I've EVER had. The amount of gristle and toughness was incredible, it was in a word, inedible. Oh, and I asked for it medium and it came almost blue. Should have known it wasn't cooked right when even their big honkin steak knife couldn't even cut into it because it was so tough but when I cut into it discovered a nearly raw piece of meat. This is prime rib in Baton Rouge's eyes? Unbelieveable. Even the server was horrified when she saw it. The mashed potatoes that came at least tasted real but had bacon bits all over and an odd onion taste that just didn't seem right--they even took a usually tasty combo to disgusting heights on that one. Also had a weird sour note to it. Could be sour cream, but it wasn't good.
Ribs:
This was not my meal but the person who ate this said that while it was tender, the sauce had a very weird 'sour' taste to it almost like a fermentation type flavour is how he described it. His fries were actually ok. But he also mentioned a very alarming amount of gristle on his ribs as well.
Mahi Mahi
This was a special. Had a bite of my friends because she wanted it confirmed that it was too fishy. It was. She left most of it on her plate in little pieces. Again fries were ok.
So, there you have it, if you're ever going to Jersey Boys and think it would be a good idea to just eat at Baton Rouge, DON'T!!! It's not worth the hassle.
And no, we didn't complain because we were tight for time to catch the show and really, for a place like this, what's the point? They are who they are and they're not going to change. I will be voting with my wallet next time and will NEVER give them one more dime.
It's not Mediterranean--it's GREEK!
Thank you, Caroline. I'm glad you enjoy the Greek cuisine! In the end, that's all that matters.
You've made a very reasoned case however, as you might have thought, I *must* disagree, if not for national pride, then for the simple reason that I'd like you to watch this again: http://www.youtube.com/watch?v=VL9whwwTK6I&feature=related I think Mr. Portokalos summed it up perfectly because just as he believes that any word has a Greek root - *I* believe that any dish has a Greek root! There you go. :)
