Comments for Notes On A Meal

Comment on This just in: The Great Nutella Hiest of 2013. by Jess

Jess — Wed, 10 Apr 2013 22:20:07 +0000

Where does one hide $18 million worth of maple syrup? Or six tractor trailer loads of vegetables? People are strange!

Comment on Chef School Essentials Part 1 – Knife roll by ThePeregrine

ThePeregrine — Mon, 01 Apr 2013 22:16:06 +0000

Late to the party, but if anyone is still reading a few musts:

Amen to the thermometer – absolutely necessary for any industrial cook.
Black pen, highliter and pencil are all useful for marking off pars, making lists inside coolers, etc.
Plastic ruler – you’d be amazed how frequently this will come in handy.
Digital timer for setting time goals and timing off quick tasks.
Pocket calculator for multiplying recipes (for those of us who don’t like our iPhones in the kitchen with us).
Just a suggestion, but I love a 4.5″ petty knife for detail work. My paring knives are pretty much utility knifes (cutting labels, opening boxes, punching holes in oil cans etc.) so having a little more knuckle clearance and a really sharp blade comes in handy for small items like quartered strawberries, pie cut mushrooms, serrano chilies etc.
And finally – blade guards, band-aids and finger cots. Never a poor idea to have a few of these in your roll of sharp pointy objects…..not that we ever cut ourselves of course :p

Comment on For the love of cupcakes by Natalie

Natalie — Sat, 29 Dec 2012 03:28:42 +0000

hopefully they open one in toronto!

Comment on Acadia Restaurant – Toronto by Olivier

Olivier — Fri, 23 Nov 2012 01:49:22 +0000

Totally agree. I went to Acadia about 6 months ago and to date that’s my best meal in Toronto and the best first course ever.
As you said, service was perfect and waiters really knowledgeable. They were even able to talk about the maps on the wall representing the Acadia from the eighteenth century!

Comment on Restaurant Review: Gus and Guidos by Brantfoodie

Brantfoodie — Mon, 16 Apr 2012 03:20:00 +0000

I have to agree with Ally B! The one older owner who says he is the “Chef” is very nasty! I have seen the way he talks to his staff, I can’t imagine complaining about “his” food! He is very intrusive, and can make dinning an uncomfortable experience. He makes strange comments while lingering at the table. He seems to need to be the center of attention, and almost begs for compliments. I do enjoy the food, as well as the terrific waitresses.

Comment on Chemical Accountability In Meat Processing. by Olivier

Olivier — Tue, 10 Apr 2012 01:41:33 +0000

Fortunately, the amount of chemicals that the food industry can add without any labelling requirement is well controlled and strictly limited to “sufficient for purpose”…

Comment on Yours Truly, Ossington & Dundas, Toronto by Lemon Tart

Lemon Tart — Mon, 30 Jan 2012 18:53:21 +0000

As per usual, our reviews are honest and based on personal experiences. I’m really glad to hear you had a positive one at this particular venue. It’s too bad that wasn’t quite the case for me. Maybe a revisit once they’ve had some time to mature will change my mind. Thanks for your comment!

Comment on Tuna Sales Record: $736 000 or $2800/kg by Pyjama chef

Pyjama chef — Thu, 05 Jan 2012 18:04:46 +0000

That is pretty insane. Toronto fish wholesale markets best price on sushi grade tuna loin is 22.50$ /kg (at best price). Wouldn’t mind trying a little piece.

Comment on German Cinnamon Stars by CHEFinBERLIN

CHEFinBERLIN — Fri, 09 Dec 2011 17:31:44 +0000

German Zimtsterne
Zimtsterne = Cinnamon Stars
5 egg whites (room temperature)
450g powdered sugar, sifted
500g ground almonds
2 tsp ground cinnamon
1 tablespoon of Kirsch

Beat the egg whites until stiff and then carefully fold in the sifted icing sugar. In a separate bowl reserve 4 heaped tablespoons of the egg white mixture. This will be used to brush the Zimtsterne at the end.
Gently add the ground almonds, cinnamon and Kirsch to the egg white mixture and combine well. Cover the dough and let it rest in the refrigerator for about an hour. It’s easier to work with when it’s chilled.
Sprinkle your work surface or cutting board with some normal sugar and roll out the dough to about 1cm thick. Cut out stars with a 6-point star shaped cookie cutter and place them on a baking sheet.
Take the reserved meringue you set aside. Stir until it’s smooth. Brush the cookies with the topping. Leave the cookies to dry overnight at room temperature.
Preheat the oven to 220 degrees C. Place the cookies in the oven and bake for 5 minutes. Check the time as the cookies should remain soft inside and the topping white!
Store the cookies in an air-tight container.
Note: Always beat your egg whites in a clean, grease-free bowl with grease-free utensils. Any sort of fat residue will prevent egg whites from becoming meringue. Remember to always cook with love!

Frohe Weihnachten from Berlin,
Jill DiGiovanni
http://www.CHEFinBERLIN.com

Comment on Toronto Underground Market [TUM] by lora

lora — Wed, 30 Nov 2011 13:33:24 +0000

Thanks for your feedback. The porchetta and the fig tapenade were actually served in popovers not gougere or beignet. Healthier (no butter) but your right less flavor than a beignet.