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jaybone

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Posts posted by jaybone

  1. Dude- it's top chef, not home chef.

    Loblaws is great for the average cook but this is supposed to showcase the elite. Give them the proper tools to execute at a high level.

    Many fine dining ingredients are unavailable at Loblaws. You might be able to find truffle oil, but it is not nearly the same quality of an artisan produced one let alone fresh truffles. Do you find fois gras at Lablaws? i don't. Even canned tomatoes are generic- good luck finding San Marizano tomatoes which is one of the things that can take a sauce from good to great. Fresh produce at grocery stores are seldom as fresh you would hope. Herbs from Loblaws just don't taste as good as the ones from St Lawrence Market. Finding interesting salad greens can be a challenge unless you are happy with the mixed variety. Don't even get me started on seafood at most grocery stores.

    These are the tools that a top chef contestant needs to showcase what they can do in the fine dining arena.

    For many of the competitions a regular grocery store would do fine. But these guys want the opportunity to shine and I don't think they should be limited to what is available to the general public. A large part of a chef's job is to source our the best possible ingredients- often with a focus on sustainable, locally sourced and artisan produced items.

    And yes- it was a shame to see them shopping at Loblaws when one of the best markets (and most expensive) in the country is a two minute walk away.

  2. There are others on this board who could tell you more about the Sisters but they are a great 3 piece jazz/rock band lead by a stellar guitar player named Kevin Breit.

    They have a semi regular gig at the Orbit Room in Toronto that is always a good evening of interesting music.

    I'm sure BradM has some recording he could link.

  3. At least they aren't shopping at Loblaws any more.

    In the US version they buy amazing food at Whole Foods or specialty shops.

    In the last season they had to shop at Loblaws and it just seemed sad. I agree that it is a bit of a sell out to shop at the head judge's store but at least McEwans is a high end store with quality products.

  4. I like a nice sear on my steaks. A nice crust from hot heat is such a good contrast to the soft flesh of a rare steak. I don't think the sear that the article suggest giving it at the end would be as good or you would end up cooking the steak past temp.

    That being said I had some caribou cooked sous-vide that was one of the nicest cuts of meat that I have ever had.

  5. Both Muskoka and Flying Monkey's have a bitter, slightly metallic flavour in the bottle.

    The floral elements come through a bit more on tap.

    I do enjoy Flying Monkey's Smash Bomb IPA in bottle.

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