The RF Food Thread! - Page 25
Old 07-05-2011, 04:20 PM   #481 (permalink)
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Old 07-05-2011, 05:08 PM   #482 (permalink)
is praying Ross makes us forget Drummond so people stop whining

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woops, no clue how that happened
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Old 07-06-2011, 03:20 AM   #483 (permalink)
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you have to try the parmesan and garlic
I'll check 'em out.
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Old 07-06-2011, 05:48 AM   #484 (permalink)
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Nope, wasn't aware of that one. The only two I knew of were the one On Mavis in Mississauga, and the other was in North York just north of the 401. Not sure of the nearest intersction though.
Over here we had quite a few Krispy Kreme locations but within a year or two all of them closed down. When it first opened down here the first location was super busy and each day there had to be at least over 3000 customers for the first 2 weeks. I bet they aren't even getting more than 20 customers a day now. Heck, I don't even think they exist in BC anymore.
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Old 07-06-2011, 07:32 AM   #485 (permalink)
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There were a ton of KK's here as well, even in some Loblaws locations, and all the Loblaws had them in stock for a short time. And then bam, nobody wanted them anymore.

Tim Horton's donuts are good in the odd location where they are made on site.

There was a brilliant donut shop in Guelph ome 25 years ago, run by a Lebanese family, that will always put everything else to shame in my mind. But I've ha far too many donuts to care anymore anyways. My body can't really take anymore.
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Old 07-09-2011, 07:39 PM   #486 (permalink)
I believe in Masai!

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dad's 75th birthday tomorrow. he was born in germany, so the meal we are making is german-canadian themed. my bro is a chef so this will really kick ass. i am super pumped. gluttonous menu is as follows - everything except the cheese is made, cooked, smoked, brined, etc. from scratch, and all wines are german or canadian. we've been assembling this all week.

charcuterie plate - duck prosciutto, rabbit and pork terrine with fois gras, pastrami, variety of cheeses

frisee salad with pickeled mackerel served on a crouton - paired with gewurtztraminer

leek and potato soup with candied bacon - pinot noir

smoked pork loin with braised cabbage and mustard - riesling

roasted venison with heirloom carrots, shallots, wild mushrooms and potatoes - cabernet

jellied fruit cups with scotch infused whipping cream - tawny port


safe to say, i'm not doing much on monday...
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Old 07-10-2011, 12:20 AM   #487 (permalink)
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Sounds like you'll be sitting on the can a lot on Monday. hehe
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Old 12-09-2011, 10:17 PM   #488 (permalink)
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squid ink pasta
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Old 12-09-2011, 11:16 PM   #489 (permalink)
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Had sweet smoke bbq today...not too shabby.
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Old 02-12-2012, 12:46 PM   #490 (permalink)
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i made a batch of oatmeal chocolate chip cookies this morning. recipe was for 30 cookies, but i made 3. they are the size of hamburger buns and are medium-rare in the middle. yay sunday.
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Old 02-12-2012, 02:08 PM   #491 (permalink)
is praying Ross makes us forget Drummond so people stop whining

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Went to Barberian's Steakhouse Last night. Best steak I've ever had.
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Old 02-13-2012, 12:54 AM   #492 (permalink)
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Went to Barberian's Steakhouse Last night. Best steak I've ever had.
How much you pay?
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Old 02-13-2012, 12:24 PM   #493 (permalink)
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How much you pay?
57$.
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Old 02-13-2012, 11:04 PM   #494 (permalink)
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57$.
That's quite pricey.
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Old 02-13-2012, 11:08 PM   #495 (permalink)
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That's quite pricey.
you want pricey, high quality steaks, try this:

Harbour Sixty Steakhouse | 60 Harbour St., Toronto Ontario M5J 1B7 | 416-777-2111
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Old 02-13-2012, 11:08 PM   #496 (permalink)
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That's quite pricey.
yep. but worth it imo. i don't spend that kind of money on a meal too often, but once in a while it's nice to do. maybe a couple times per year.
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Old 03-19-2012, 03:07 PM   #497 (permalink)
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has anyone heard of this new book, wheat belly? the gist is that the author argues that whole wheat foods are making people fat, because the wheat plant itself has been modified so much that its nearly impossible for our bodies to process it. here's a snippet of an interview from maclean's with the author:

Quote:
Q: How does wheat make us fat, exactly?

A: It contains amylopectin A, which is more efficiently converted to blood sugar than just about any other carbohydrate, including table sugar. In fact, two slices of whole wheat bread increase blood sugar to a higher level than a candy bar does. And then, after about two hours, your blood sugar plunges and you get shaky, your brain feels foggy, you’re hungry. So let’s say you have an English muffin for breakfast. Two hours later you’re starving, so you have a handful of crackers, and then some potato chips, and your blood sugar rises again. That cycle of highs and lows just keeps going throughout the day, so you’re constantly feeling hungry and constantly eating. Dieticians have responded to this by advising that we graze throughout the day, which is just nonsense. If you eliminate wheat from your diet, you’re no longer hungry between meals because you’ve stopped that cycle. You’ve cut out the appetite stimulant, and consequently you lose weight very quickly. I’ve seen this with thousands of patients.

Q: But I’m not overweight and I exercise regularly. So why would eating whole wheat bread be bad for me?

A: You can trigger effects you don’t perceive. Small low-density lipoprotein [LDL] particles form when you’re eating lots of carbohydrates, and they are responsible for atherosclerotic plaque, which in turn triggers heart disease and stroke. So even if you’re a slender, vigorous, healthy person, you’re still triggering the formation of small LDL particles. And second, carbohydrates increase your blood sugars, which cause this process of glycation, that is, the glucose modification of proteins. If I glycate the proteins in my eyes, I get cataracts. If I glycate the cartilage of my knees and hips, I get arthritis. If I glycate small LDL, I’m more prone to atherosclerosis. So it’s a twofold effect. And if you don’t start out slender and keep eating that fair trade, organically grown whole wheat bread that sounds so healthy, you’re repeatedly triggering high blood sugars and are going to wind up with more visceral fat. This isn’t just what I call the wheat belly that you can see, flopping over your belt, but the fat around your internal organs. And as visceral fat accumulates, you risk responses like diabetes and heart disease.
this kind of comes at a funny time for me because since i started work in january, i've been eating a sandwich with whole wheat bread every day for lunch and i've been getting fat despite eating well in nearly every other aspect of my diet, and regularly working hard at the gym. i'm going to do some due diligence on this but i'll probably be weening bread and wheat out of my diet altogether.

www2.macleans.ca/2011/09/20/on-the-evils-of-wheat-why-it-is-so-addictive-and-how-shunning-it-will-make-you-skinny/
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Old 03-19-2012, 04:32 PM   #498 (permalink)
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that's some food for thought.

The interview with Vandana Shiva that I posted in the podium goes into the problems with food production on a corporate level.

here's the link to the CBC interview


CBC.ca | The Current | Death Penalty Debate | Death Penalty Debate
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Old 03-19-2012, 05:19 PM   #499 (permalink)
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There's a doctor out there - Dwight Lundell - who advocates a high fat, low carb diet (paleo diet is one). I guess that's nothing new, but he maintains that the real cause of heart disease is chronic inflammation from things such as wheat flour, etc. Dude's been mentioned a lot on Quackwatch though, so I don't know. Pass the bread.

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Old 03-30-2012, 03:42 AM   #500 (permalink)
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My Favourite chef




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