AdamH

Nothing to offer from last night (simply too much professionalism in general) - Uhh..Feist is short and looks bad without makeup on? I do want to say "How about that Dave Bidini?". Great musician and really great guy to talk to. I think you may see him at the six shooter showcase today (which comes highly recommended so try and check some of it out).

No drama from last night. about 100 people backstage for the hip but nothing too wild and crazy. Jose Gonzalez was a real gentleman. TV on the Radio and Wintersleep were partying together last night and they were planning to go to either Barrymore's or Zaphod's after the festival was closing down - anyone confirm?

Mark Wise is VSO's medical adviser too. You can tell him I said hi!

Great show, and that's a great country to be in! Ugandans I have worked with seem to have an endless ability to smile.Is your training with CIL or with Mines Action? I'll PM my number and if you're free we can meet up for a beer in August.

This place is next on my list. I've heard getting a reservation is challenging though?

I am a new convert to baking pork ribs in the oven with a dryrub and finishing them for no more than 5 minutes on the grill, saucing towards the end. I mean, I've done the dry rub before, I've done the dry rub, bake before, but only now have I begun saucing at the absolute end. What is your preferred method method for rib cooking? Boil/Bake/Smoke? Sauce before/after? Dry rub or no dry rub?

Nice one. we never make this at home but I really love it. With ginger beef and similar there's a blanching technique where you drop the raw beef into medium-temperature oil first, drain it, and then stir fry over high heat as usual. Take a look at this recipe: http://chinesefood.about.com/od/beef/r/beefbroccoli.htm I think I tried it once and didn't notice a huge difference except that the beef was softer, and the overall dish was then worse for you because even after draining it the beef held alot of oil.

You're quite right jaybone. I was describing this meal to someone else and got the same response. I'd have to go back and ask what it actually was because our server was pretty green, and she may have misheard what the chef said. I suppose it could've been a freshwater bass but it's very unlikely to have been sea bass in retrospect.

I sure do love unqualified statements! I don't think they're rock gods but the hold a tune, don't wank endlessly for 20 minutes and have a diverse fanbase. Those are three qualities that phishtaper's namesake has never managed.

So it's Fraser, not frasier the TV character oops. We shared a few apps including a really tasty mushroom soup (very concentrated and lots of chunky mushrooms), a tomato and grilled bread salad with feta and homemade ranch, a garden salad and some oysters. Katie had lamb with grilled veg and fingerling potatoes – the lamb was two joined chops that had been seared and a few slices from a rolled lamb loin that was stuffed I think with pork belly. The place was packed and they felt bad for us waiting so he sent us out a crostini with frisee, avocado and a spicy tomato dressing. There was a piece of Berkshire pork prosciutto on top that had been lightly grilled. 3 of us had the Kitchen’s Choice (make whatever you feel like) which ended up as grilled sea bass with preserved lemons, artichokes, fingerling potatoes and a paprika-based sauce (more of a jus). Fack it was good, I haven’t had perfectly cooked fish like that in a long time. And it wasn’t too rich either. One of our group asked for no deep-fried stuff and vegetarian, and they brought her chickpea stew with grilled portabello stuffed with Quebec goat cheese. It was good but nothing on the fish. Desserts were equally good: homemade Arborio rice pudding with chocolate mousse, coconut and pineapple, their homemade vanilla ice cream, a chocolate torte and a strawberry crisp with a graham crumb topping and barely cooked strawberries…more like a compote with fresh chopped strawberries added to it. The wine list is pretty small, selections by the glass were around 6 - 7 and were about 50% Niagara/VQA and imports. I had a pint of Beaus with my apps and a french sauvignon blanc with the fish. Bottle options were a mix of french and Aussie, most in the range of 40 - 60. The meal was a gift from friends so I can't comment on the bill, but apps were between 8 and 12, mains around 17 - 25. It was well worth it and I will definitely go back again. Overall I was really impressed with the meal and principles behind it - all of the tastes and flavours were well defined, and the ingredients were very fresh and I'd say almost exclusively local (lamb and cheese from Mirabel, QC...produce from local sources for sure, some ontario wines and beer...even the sparkling water was bottled in Quebec). Highly recommended!

http://www.frasercafe.ca/dinner.htm They opened in May on Beechwood, where The Works used to be. I've been once for breakfast and it was excellent (I had a house-smoked trout and crab sandwich, others had the breakfast special with house-smoked bacon). The chefs are young, both from Domus and very focused on cooking in season. I'm going for dinner tonight and will see what it's like at dinner.

From what? fumes? No comprendo.

This is a very thorough thread from eGullet on the subject of ranges: http://forums.egullet.org/index.php?showtopic=115484 This is one on convection ovens: http://forums.egullet.org/index.php?showtopic=18411 The "kitchen consumer" forum there will yield alot of interesting facts, although the model info may not always line up when they're talking about US ranges and cooktops: http://forums.egullet.org/index.php?showforum=250 I've not had experience buying one but a friend of mine, who bought a GE momogram, loves his. The only thing he didn't know ahead of time is that there's building code implications with ranges of a certain size/output: basically you have to have adequate venting to outside so you might need a contractor's help in installing that. Have you looked into induction ranges? All the control and sensitivity of gas, but boils water and heats up faster. Uses less electricity than conventional electric, and because heat transfer directly to the pot, the lements themselves cool down almost instantly when a pot is taken off of it. They're pretty neat, and expensive: http://www.kitchenaid.ca/en/Products/KICU508SBL.html

Who's the wankjob in the middle during that interview?

Fackin' eh Phorbesie that sounds aweseome!

Oil effectively does the same thing. DO y'all know the club soda and salt technique for getting a stain out? if you spill something like red wine onto fabric, first thing you do is dilute the stain with club soda, and then pur salt all over it. Leave it for a few minutes and then just sweep up the salt and the stain goes away. Also made famous in Curb Your Enthusiasm!

Cheap wine is totally fine - save your money for the following: Mango Raspberries Blueberries Blood Oranges or regular Grapefruit A few limes and or a Sour orange (it's a speecific type of orange that's...orangey and sour) What I usually do is leave all of the fruit soaking in wine for an hour or so. You can use what's affordable. Beaujolais always works well and so does a Tempranillo (Spain or Portugal). Then top up as you like with: A can of five alive Club Soda (Refrigerate it first so it stays fizzy) Maybe ginger ale or sprite though that might make it too sweet Orangina....though it's pricey and might also be too sweet for your tastes. Than bang some ice in there, take your top off and start consuming!

That was pretty good.

It says they imposed a 7-year driving ban but I wonder if that begins now or at the completion of his sentence? If it's now than it's only really an a ban for the two years after he completes his jailtime.

Sarah Slean is worth a look at, but I'll pass on a listen. Tori Amos is still alive for fack's sake!

It's in a tiny jar and it smells terrible but it's called for in all sorts of things. The one I've bought before looks like this:

I like this little gem:

It was never invalid, was it? Irrelevant to most, maybe, but certainly valid. Now was it full of invalids like Booche at the shows those days? Most probably yes! Music tastes come in waves, in 10 years or so we'll tire of mod/indie rock and look for loose music one more time.

I don't believe this is the end of the world as it's being pitched in articles on the subject. Provided CBC tiptoes very carefully with this issue, and their contest is messaged carefully, I think it's almost a non-issue (though admittedly handled in a poor manner by some of the suits there). I think an even funnier flub is CTV buying the rights to it. The song and the show belong together. I think that was a lousy and somewhat sleazy move though admittedly it didn't cost them much coin to do it.

Would I have to sell a kidney to buy that? Or would I have to steal a few people's kidneys and sell those too?