Swallow Food - Latest Comments

Re: When ‘Stage’ Is Just A French Word For ‘Free Labour’

Melissa Leskiw — Thu, 25 Oct 2012 21:24:25 -0000

i always work stages before iam hired, your just angry that you worked for free and wasnt hired. the chef didnt need to be there the sous can determine if your good enough

Re: Restaurants: Lunch in Parkdale

sad food story — Mon, 22 Oct 2012 12:07:44 -0000

Tut tut tut! Don't get greedy now. Food life in Parkdale is an embarrassment of riches compared to my 'hood. The denizens of Corso Italia - okay, I'm talking about the new guard here - are waiting anxiously for something good AND cool to take hold here. Despite a few valiant attempts by places like Baked on Lauder, a cool knitting cafe that sold great coffee and lunch fare whose name I can't remember, plus a couple of other lost souls, this stretch of St. Clair is practically a food dessert (good food that is). I'm deeply thankful for the recent launch of Emma's Country Kitchen, however it's not exactly the kind of place I want to to hang out in. Plus there's Boom which also serves a solid breakfast, and Desoto's which has great craft brews on tap but makes terrible food. So it would appear we have a similar yet opposite problem. You need breakfast, we need everything else.

My husband and I lived on Queen west of Bathurst for many years - when the only food options were a crappy falafel joint or bar food. We started house hunting just as gentrification was starting to creep in, but could no longer afford the houses in the neighbourhood and had to head north. Now we're back to where we started. So depressing.

Love your site, btw.

Re: A Letter from Laura Calder

Conni — Sat, 20 Oct 2012 10:25:58 -0000

Mr. Drew seems to be among those who take enormous pride in being humble. You eat first with your eyes. We have left more than one restaurant for exactly the reasons Laura states. I'm not going to waste my time and money in establishments where they simply don't care. It will leave more room for Drew and his posse.

Re: A Letter from Laura Calder

Pink Lemonade — Sat, 20 Oct 2012 00:20:47 -0000

LOL! I have different types of plates that I use for different foods. I prefer eating a sandwich off a wooden plate, but I choose my fleur-de-lys plate for a chicken/sauce and colorful vegetables. I drink sparkling water in a wine glass. Things taste different based on presentation. I don't care who that guy is, but how the food looks does change its taste. Why do you think food companies spend so much time and money on making their food look good for advertising?

Re: A Letter from Laura Calder

gringogidget — Fri, 19 Oct 2012 16:05:41 -0000

Laura Calder rules!

Re: 3 Reasons Why I Don’t Support ‘Licious (Winterlicious, Summerlicious)

Aarik Persaud — Sun, 22 Jul 2012 18:36:04 -0000

although i kinda get where you're coming from (ive done around 15 licious's), I feel like from the staff perspective, most of the crew would be working 10-20 hours a week in February and struggling to pay rent without those extra 100 licious resos a night so no one really hates it that much... Also, after the first weekend of a licious and the initial fear fades, you realize that its not really difficult but is really monotonous to cook the same dish over and over again day in day out. Thats the bit that I hate the most. Also, I think that if you go to a place that takes the event seriously and not like a chore, the Chef will tailor the menu so that its not only good but easy to execute so the quality doesn't slip.
That being said, I've never eaten out for a licious, probably would never and my restaurant doesn't participate, nor would I ever.

LOL

Re: Weekly Roundup #20: Vending Machine Mashed Potatoes, Seedless Watermelons, Food Brand Wars

Jeannine Brooks — Fri, 20 Jul 2012 11:45:04 -0000

Great post! I enjoyed all the short stories. Very interesting.

Jeannine

Re: This Monday is Going to Be Hot

Fernando Faccioli — Fri, 20 Jul 2012 09:53:11 -0000

We support Felipe Faccioli!

Re: The Taste of Buffalo – The Largest 2 Day Food Festival in the USA

vicky — Tue, 17 Jul 2012 12:27:09 -0000

Buffalo is a great place to Eat!! Love the Hampton Inn too.

Re: IMG_8000

Jealous — Mon, 16 Jul 2012 03:05:54 -0000

What are all the other guys in the bar looking at? Is this old hat to them?

Re: Recipe: Homemade Ginger Beer / Dark and Stormy

gringogidget — Mon, 16 Jul 2012 00:10:20 -0000

No. This version is non alcoholic.

Re: Recipe: Homemade Ginger Beer / Dark and Stormy

Lindsay — Sun, 15 Jul 2012 23:08:03 -0000

Is this make-your-own alcoholic ginger beer???

Re: The Harbord Room Has One of the Nicest Patios in Toronto

Lindsay — Sun, 15 Jul 2012 23:03:08 -0000

Where are the photos of the PATIO?

Re: The Harbord Room Has One of the Nicest Patios in Toronto

Ivy — Mon, 09 Jul 2012 17:01:00 -0000

haha! thanks Twankle

Re: An Interview with Chef Ben Shewry from Attica Restaurant in Australia

James — Sun, 08 Jul 2012 04:37:30 -0000

nice work, one of our countries finest and kindest chefs

Re: Frito Pie, An American Classic

Don — Thu, 05 Jul 2012 20:54:23 -0000

If you want to see a Texas Frito Chilli recipe, then you might want to check out this Montreal Gazette Chef's Smackdown. A Texas chilli served on Frito chips.

http://www.montrealgazette....

Re: The Harbord Room Has One of the Nicest Patios in Toronto

twankle — Thu, 05 Jul 2012 18:18:59 -0000

i wish every restaurant review i read was this entertaining. HILARIOUS.

Re: Recipe: Homemade Ginger Beer / Dark and Stormy

igknight — Tue, 26 Jun 2012 11:32:26 -0000

the Special Agent Food Nerd strikes again!

Re: Recipe: Homemade Ginger Beer / Dark and Stormy

David Ort — Mon, 25 Jun 2012 09:12:37 -0000

Hi Kristina,

Have you found that you need to use organic ginger (at least for the starter ginger bug)? I've read that conventional, imported-from-China ginger is often irradiated and this means that it doesn't have the yeasts and lactic acid bacteria that are needed to get the fermentation going.

Also, I'm not entirely sure, but I think your ginger beer might actually be alcoholic. My understanding is that the same yeast that metabolise the sugar to create carbon dioxide also produce alcohol. So, if your ginger beer tastes less sweet at the end of the two weeks than it did at the start, the difference is alcohol.

Cheers,
-David.

Re: Travel: Jake’s of London (UK)

Darkusltd — Fri, 15 Jun 2012 12:41:24 -0000

Seven Kings is a district of Ilford in north-east London, England. It is part of the London Borough of Redbridge and forms part of the Ilford post town.
I've lived in Ilford since 1982 and it's been a part of greater London since 1966 along with Caning Town, East Ham, Dagenham, Barking, Leytonstone to name a few.
People may be confused because Ilford has an 'IG' post code instead of an 'E' which is due to local business's of the time wanting to 'stand out'
Wiki lists all 32 Boroughs of London

Re: One on One with Son of a Gun

robert.hickey — Thu, 14 Jun 2012 19:12:21 -0000

I've been to Son Of A Gun and the food is fantastic. There's a sense of fun and adventure that makes you all the more ready to take you to where the menu is going!

Re: The 3rd Annual Ocean Wise Sustainable Ceviche Smackdown

Angie Torres — Wed, 13 Jun 2012 17:20:02 -0000

Sweet! Looking forward to it.

Re: The Buick Adventures: The Great Canadian Cheese Festival

Swallow — Sat, 09 Jun 2012 12:37:39 -0000

Thanks Jeannine, it was a blast!

Re: Frito Pie, An American Classic

Cavachef — Fri, 08 Jun 2012 15:55:02 -0000

we used to serve Frito Pies at Santa Fe Bar and Grill in 1989

Re: The Buick Adventures: The Great Canadian Cheese Festival

Jeannine — Wed, 06 Jun 2012 20:56:48 -0000

I enjoyed your article. It was so much fun to read and it looked like everyone involved had a great time.