Comments for Fine Diners Club

Comment on The Organized Crime Winery @ ottawabites.com by Peter Childs

Peter Childs — Fri, 08 Jan 2010 14:05:24 +0000

I visited Organized Crime in the fall.

Tasting was a wonderful experience - though I learned that saying Ontario reds are thin - will get you branded as a wine snob - which in my case isn’t true - though I do believe that Ontario excels at Gewurztraminer’s, Rieslings etc.

If you’re in the area again check out Flat Rock and Magnotta fantastic whites - for reds try Alvento which does a number of unusual grapes.

Comment on Makin’ Bacon Part 1: DIY Cold Smoker by In The Kitchen - Bacon Jam! | Fine Diners Club - Ottawa

In The Kitchen - Bacon Jam! | Fine Diners Club - Ottawa — Tue, 27 Oct 2009 04:14:10 +0000

[...] First render down some bacon in a heavy pan over low heat until it’s nice and crispy. I used about a pound of the Bacon that Finediner Eric and I made in the spring - smoky deliciousness! [...]

Comment on Makin’ Bacon Part 2: The Cure by In The Kitchen - Bacon Jam! | Fine Diners Club - Ottawa

In The Kitchen - Bacon Jam! | Fine Diners Club - Ottawa — Tue, 27 Oct 2009 04:12:10 +0000

[...] bacon in a heavy pan over low heat until it’s nice and crispy. I used about a pound of the Bacon that Finediner Eric and I made in the spring - smoky [...]

Comment on Elsewhere: Vegan? by Scot

Scot — Tue, 15 Sep 2009 00:33:50 +0000

Hahaha, that’s awesome!

Comment on Famous Frenchy’s by Dave Samojlenko

Dave Samojlenko — Thu, 03 Sep 2009 04:10:57 +0000

That’s him!

Comment on Famous Frenchy’s by Shelley

Shelley — Tue, 25 Aug 2009 13:32:01 +0000

Is this the same Shonn who is/was a hairdresser? Curious change of careers if it’s him…..

Comment on Makin’ Bacon Part 2: The Cure by Makin’ Bacon Part 2: The Cure @ www.finediners.ca « www.ottawabites.com

Makin’ Bacon Part 2: The Cure @ www.finediners.ca « www.ottawabites.com — Thu, 30 Jul 2009 18:17:38 +0000

[...] out my latest post on http://www.finediners.ca Well things have been so busy in and out of the kitchen, I haven’t had a chance to sit down and [...]

Comment on Makin’ Bacon Part 1: DIY Cold Smoker by Makin’ Bacon Part 2: The Cure | Fine Diners Club - Ottawa

Makin’ Bacon Part 2: The Cure | Fine Diners Club - Ottawa — Wed, 29 Jul 2009 14:55:06 +0000

[...] so busy in and out of the kitchen, I haven’t had a chance to sit down and write the follow up to Makin’ Bacon. Now that I have some spare time and have peaked your interest with the Sci-fi smoker, here’s [...]

Comment on In The Kitchen: French Onion Soup by Dave Samojlenko

Dave Samojlenko — Tue, 28 Apr 2009 20:19:55 +0000

I only ever made it with Red Wine, but I’ve heard of people replacing the wine with sherry, or doing a combination of both… depends on personal preference, I guess.

Comment on Makin’ Bacon Part 1: DIY Cold Smoker by Dave Samojlenko

Dave Samojlenko — Tue, 28 Apr 2009 20:12:43 +0000

We bought the pork belly at Lavergne Western Beef outside of Ottawa in Navan, but you should be able to get it from any local butcher. We should have a writeup coming soon on the curing process as well.