Comments for Notes On A Meal

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 Yours Truly, Ossington & Dundas, Toronto by Jim-Bo

Jim-Bo — Fri, 27 Jan 2012 06:12:44 +0000

And I quote “I’ll stake my two-decades-old reputation as a food critic that this is one of the most exciting places to open in eons.”

http://www.dine.to/profile_features.php?feature=review&id=20009

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.

Comment on Restaurant Review: Gus and Guidos by SNYDES

SNYDES — Thu, 27 Oct 2011 20:06:34 +0000

Well…..

My wife and I made our way to G&G’s the 1st month they opened and I would say our experience was bang on with AL DENTE’s Review…
We dine out as often as we can find a babysitter and havent been back…UNTIL TONIGHT, we have heard nothing but good things from any and everyone…
I am no expert but I enjoy enough fine dining to know that SPEEKEZZIES, LA CATENELLA (ST George) are head and shoulders above AL DENTES, EAST SIDE MARIOS and so far I would say G&G’s…

I am going in with an open mind and a table of 4 …

WISH ME LUCK!

Comment on My Drunk Kitchen by admin

admin — Fri, 23 Sep 2011 13:24:11 +0000

you are so right… can you ask her for the link and I will put it up…

Comment on My Drunk Kitchen by k

Thu, 22 Sep 2011 01:12:23 +0000

you hhhhave to post sab’s recipe video she made…

Comment on The pig cake by kerry

kerry — Fri, 08 Jul 2011 20:30:37 +0000

i love that the pig looks like he knows what’s coming…

Comment on Dinner with friends by Jonny Hennessey

Jonny Hennessey — Tue, 05 Jul 2011 12:03:24 +0000

I think there was an amazing seventh picture to add the miss!!

Probably the best course. Jess also has some words to add to this.