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Make Better Bratwursts With Warm German Potato Slaw

Am now embarrassed by how nerdy/pedantic that last comment was.

Make Better Bratwursts With Warm German Potato Slaw

In the original Springsteen version of "Blinded By The Light" it's, "Cut loose like a deuce," instead of "Revved up like a deuce." But it seems likely that you were referring to the feminine hygiene mondegreen.

Curried Chicken With Israeli Couscous

For many of the same reasons as above, I found this recipe frustrating to use, though fairly tasty to eat. The sloppiness of the writing is very bothersome. Is it supposed to be 6 oz by weight of couscous? And the "cover with cold water by three inches" instruction was quite close to being useless. In what size pot? The numbered instructions say a "medium pot" but the introduction says a skillet. And the photo shows a Le Creuset dutch oven. 3" in any of those (impossible in the skillet, of course) is going to be a vastly different amount of water. And, as a result, there's no reliable way to know how dilute the measured spices will be. Just as the description of a 'medium onion' is unnecessarily vague, so are these instructions. Would it not be possible to measure the water and provide its volume? Especially since it's supposed to be absorbed and not poured or drained off, like water for pasta might, it's essentially an ingredient and should be measured like one.

This is nit-picky, I admit, but the standard that's been set for the precision of recipes on the site is very high and this one falls far, far short.

Braised Baby Bok Choy with Garlic, Ginger, and Soy

Could I use black rice vinegar in this, like Chianking vinegar or am I better of using the standard, pale stuff?

Montreal Smoked Meat

Why the change from TenderQuick in the pastrami to pink salt here? I've always wondered about the substitutability of one for the other.

The Food Lab: For The Best Buffalo Wings, Fry, Fry Again

A few years ago I accidentally allowed some wings to get lightly freezer burnt. Figuring I'd just see what happened, I popped them in the oven and was surprised to discover the crispiest skin I've ever had on a home-cooked wing.

I don't recall the surface area of the skin being any nubbier, but thinking about it, I imagine it wasn't since the freezer burn would most likely have removed the moisture beneath the skin necessary for bubbling as well.

But I wonder if something like this isn't what's behind popping them in the freezer for a spell. The super-dry air sucks away surface moisture and allows the skin to crisp better. Could it be that a difference in the relative humidity of your freezer and the one at Mission Chinese Food could have an effect?

The Ghosts of Sex and the City

I want to take the eating tour Calvin Trillin wanted to take Chairman Mao on in "Alice, Let's Eat," but I think time travel may be required.

Cook the Book: 'Ruhlman's Twenty'

Searing meat at the end of the roasting time, not at the start.

A Sandwich a Day: Peameal Bacon Sandwich at Carousel Bakery, Toronto

Definitely an excellent sandwich. I like to pick up a fresh jar of Kolzik's mustard and apply it myself.

But the rivalry is between the Maple Leafs and the Canadiens, not the Canadians, which makes it sound like the rest of Canada has a rivalry with Toronto. Oh wait...


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