Comments for chewingfat

Comment on Beef Tenderloin Crostini by free-recipe

free-recipe — Sat, 01 Mar 2008 23:41:54 +0000

I…

Comment on Winterlicious Accepting Reservations by Sheila WilsonMoodie

Sheila WilsonMoodie — Thu, 04 May 2006 16:32:43 +0000

Hey!

Loved your blog – going to try you’re egg rolls this weekend in my spare time…........

Take care.

Sheila

Comment on Tipping bad service by simone

simone — Tue, 11 Apr 2006 21:47:55 +0000

I have worked as a waitress at some of Toronto’s top restaurants, and I must say that a $0 tip should have been dished out! I am fed up with the lack of service at any establishment these days, be it bar or restaurant. I believe the “best” servers are leaving the industry due to the GRATUITOUS cut the “establishments” are now creaming off servers tips. A tip should not be expected – unless you have provided quality service. Definition: explaining food and offering wine pairing to compliment, recommending specialty items on the menu, crumbing the table, staying on top of wine and water service etc.

Comment on Four Things by ws

ws — Fri, 31 Mar 2006 23:01:22 +0000

Good site… Nice design

Comment on Four Things by b

Mon, 20 Mar 2006 15:44:27 +0000

Interesting list—I’ll need to try O’Carroll’s while I’m still in Halifax. It sounds like it left quite an impression.

Comment on The office coffee maker by barry

barry — Sun, 05 Mar 2006 16:18:41 +0000

We had one at our old office. Everyone loved it so much that we went through hundrerds of bucks of the flavoured coffee cups in 2 weeks. The company wasn’t doing so well so management took it out. We were all bummed to see it go.

Comment on Indoor Steak by Geoff

Geoff — Thu, 02 Mar 2006 16:55:31 +0000

Thank you. I’ll have to try the “curing” technique from French Laundry. Post back if you try as well.

Comment on A Super Market by Geoff

Geoff — Thu, 02 Mar 2006 16:53:22 +0000

Wow, great tip. I usually park just south of the market and it cost about $8. Thanks!

Comment on Epicurious: People’s Choice Cookbooks by simone

simone — Tue, 28 Feb 2006 23:08:31 +0000

I got silver spoon for Christmas – was a bit perplexed until I sat and read through it… it’s an Italian JOY of Cooking – it has EVERYTHING!!!

Comment on A Super Market by simone

simone — Tue, 28 Feb 2006 22:58:48 +0000

park at the end of church… the BIG green P on Saturdays… it’s only a $1 an hour!!

Comment on Indoor Steak by simone

simone — Tue, 28 Feb 2006 22:53:47 +0000

Nice work. I have cooked cuts like this in my oven many times and find that the digital thermometer always gives me false readings! (I think it’s the temperature for some reason?) Best to go on touch for this type of cooking. In “French Laundry” Thomas Keller salts his steak the day before and lets it “cure” for 24 hrs (pat it dry before cooking). Have never been that prepared – but worth a shot!

Comment on King Crab Egg Roll with Avocado by geoff

geoff — Mon, 27 Feb 2006 21:00:44 +0000

Thanks Barry. This is super easy to make too. I’m having a dinner party in a couple of weeks and plan on making a slight variation of this using wonton wrappers. I may take a couple of discrete pics when I’m done and I’ll post up how they turned out.

Comment on The office coffee maker by geoff

geoff — Mon, 27 Feb 2006 20:54:51 +0000

They installed it last week – so far so great.

Comment on The office coffee maker by Jeremy Bell

Jeremy Bell — Fri, 24 Feb 2006 17:44:09 +0000

Yeah, we’ve got that exact model in our office – and you’re right, it makes an awesome cup of coffee. One thing you didn’t mention that I’d consider another strong point about this machine is the variety of coffee available for it. If I’m not mistaken, we’ve got 10 different coffee blends and a number of teas as well – each in their individual K-Cups.

Lax mentioned that you guys were getting that for your office…. am I to assume you guys picked one up?

Comment on Epicurious: People’s Choice Cookbooks by dbl_d

dbl_d — Fri, 24 Feb 2006 17:42:20 +0000

You have to include French Laundry !!! Amazing Cook book… Great Site btw…

http://www.ecookbooks.com/products.html?ref=379861795&sid=44402820060224123524&action=det_22351&searchvalues=french =AND;laundry&searchlogic=simplesearch

(Beary’s friend)

Comment on King Crab Egg Roll with Avocado by barry

barry — Fri, 24 Feb 2006 17:32:01 +0000

Hi Geoff. This looks AMAZING. Great idea for a blog, seriously.

Comment on King Crab Egg Roll with Avocado by cj

cj — Mon, 20 Feb 2006 05:26:48 +0000

this looks delish – i actually drooled when i saw photo #11…

Comment on Indoor Steak by Geoff

Geoff — Mon, 13 Feb 2006 19:31:28 +0000

Baby steps.

Comment on Indoor Steak by Jessica

Jessica — Mon, 13 Feb 2006 19:10:38 +0000

Look at you adding in the video clips. Very impressive. Should I be contacting the Food Network yet? I could rep you here in LA.

Comment on Indoor Steak by Scott

Scott — Sun, 12 Feb 2006 18:05:16 +0000

That – looks – INCREDIBLE! I was thinking about doing steak like this, last week. I’ll give this “recipe” a whirl this week.

Cheers,
s.

Comment on Booyabaisse by geoff

geoff — Thu, 09 Feb 2006 01:25:30 +0000

Thanks to you CJ. I wouldn’t have cooked it if it wasn’t for you. Besides, the name you gave it rocked so much I had to make it.

My romas we’re a little bland. The canned are probably a good call this time of year. I’m a huge fan of canned tomatoes (good ones). The stock is a total must – super tasty and dead simple.

Comment on Booyabaisse by cj

cj — Wed, 08 Feb 2006 18:59:19 +0000

LOVE IT. This looks absolutley fantastic – when I’ve made this in the past I totally cheat and use chicken stock & canned tomatoes – if I do that again I’ll feel totally shamed. THANKS TEEHAN! Can’t wait to try this…

Comment on A Super Market by cj

cj — Sun, 05 Feb 2006 20:22:31 +0000

looks like you’ve got the makings for something fab – can’t wait to see how it turned out!

Comment on Red Sauce by jozso

jozso — Tue, 31 Jan 2006 14:24:48 +0000

UPDATE:: http://cezarsalsa.com/
The email addy on his site is broken. This one isn’t >> cezars@sympatico.ca

He also makes a pretty mean Marmalade.

Comment on Red Sauce by jozso

jozso — Mon, 30 Jan 2006 17:33:51 +0000

For yummy fabulous SALSA, try Cezar’s >> http://cezarsalsa.com/
Dee-lish.

Comment on Red Sauce by geoff

geoff — Fri, 27 Jan 2006 03:23:19 +0000

I personally don’t, but my next door neighbor owned and operated a Tex-Mex restaurant – I’ll inquire. If it’s half as good as his guacamole you’re in luck.

Comment on Red Sauce by cj

cj — Fri, 27 Jan 2006 01:02:18 +0000

this looks AWESOME.
speaking of spicy, wondering if you have a spicy salsa recipe kicking around somewhere you can share?
yeeeeehawwwww.

Comment on Knife Skills 101 by Jessica

Jessica — Tue, 24 Jan 2006 17:25:21 +0000

I am so stoked that you are doing this blog. In my time off when we moved out to Cali, I became quite the littlle chef and all round “Suzie Homemaker”. In fact, one of my favorite Christmas gifts (besides my Sirius Radio) was a new knife that I had been eyeing on the Food Network for a while. I also got an awesome wood cutting board from Calphalon that is safe to prepare raw meat on. It’s a serious board and I look forward to preparing lots of meals on it in the future, starting with Jeremy’s birthday this weekend.

Comment on Dublin Lawyer Lobster by jozso

jozso — Fri, 20 Jan 2006 17:50:09 +0000

you still owe me this dish…

Comment on Dublin Lawyer Lobster by cj

cj — Fri, 20 Jan 2006 04:05:02 +0000

Mmmmm, lobster goodness….and Vince is one of the finer waitstaff I’ve ever had the pleasure of dining with.

Comment on Dublin Lawyer Lobster by Scott

Scott — Wed, 18 Jan 2006 23:47:35 +0000

Ah yes – Dublin Lawyer Lobster at O’Carroll’s. There’s no other lobster dish like it. On a recent trip to Halifax, I had three nights to fill up with awesome dinners. Did O’Carroll’s the first night; had the Dublin Lawyer. The next night, I went to Da Maurizio; also very good. On the third night, I had another Italian restaurant lined up – but all day that day, the Dublin Lawyer was beckoning. I returned to O’Carroll’s that night for the second Dublin Lawyer in three evenings.

An indulgence indeed, but I’ve been told that a wealthy couple from New England, regular fly into Halifax in order to enjoy a serving of Dublin Lawyer at O’Carroll’s. I don’t fly in nearly as often as that couple purportedly does, by when I do; Dublin Lawyer at O’Carroll’s is on the itinerary.

Cheers,
s.

Comment on French Onion Soup (updated) by cj

cj — Tue, 17 Jan 2006 05:02:18 +0000

booya! i’m so testing this out teehan…