Quench By Tidings | The Food And Drink Social Network

The Chicken Factor
“It tastes just like chicken!” If I had a dime for every time I’ve heard that line, I’d be a millionaire by now. Let me tell you, I’ve tried frog legs, eel, alligator, rabbit and kangaroo. And despite assurances to the contrary, none of it tasted even remotely like chicken. In fact, frog legs happen [READ MORE]
Patio Make-Over
So there we were, hubby and I, sadly staring out at our backyard ten years after promising we’d do something about the expanse of asphalt that posed as a patio. It was truly hideous – now more than ever. Years of cycling from frozen winters to sweltering summers have caused the asphalt to heave, crack [READ MORE]
Own It: A Sane Person’s Guide To Insanity
Rows of vines rule your yard, easing out family and friends. Your mini-fermenter sprang a leak and oozed booze on the new Nissan. Pickled beets and canned corn occupy your wine cellar. You want a piece of the wine business, but don’t know how to branch out. Seasoned vineyard owners in BC, Ontario and Quebec [READ MORE]
A Liquid Career
“It’s a sad fact that Canadian whisky doesn’t get its due. I am committed to changing that, using a ‘kill-rumours-with-facts’ approach, and believe me, there are plenty of myths and misunderstandings about Canadian whisky out there.” Davin de Kergommeaux from www.canadianwhisky.org/about Thanks in large part to the accessibility of the Internet, the world is now awash [READ MORE]

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From The Pages Of Tidings Magazine

Do As I Say
In Tidings’ November issue I wrote about moving into a condo. My wife Deborah and I — plus Pinot the Wonder Dog — left a three-storey brick house in North Toronto for an apartment half the size. Nine years ago when we bought the house, I had a climate-controlled wine cellar built in the basement [READ MORE]
How’s Your Mouthfeel?
“The latest vintage of Domaine de la Bonne Bouche sets the lips tingling, as if tickled by the eyelashes of an angel as she flits on gossamer caresses to alight ethereally on the tongue. Resting her silky wings, she envelopes the palate in a cocoon of velvety, glycerol-induced unctuousness. Wrapped in her creamy, viscous robe, [READ MORE]
Between a Frozen Rock and a Hard Place
“And I sacrificed a goat to St Urbain, the Patron Saint of Wineries.” Daniel Speck, owner of Henry of Pelham Winery Keeping ones sense of humour in light of adversity is always sound judgment. Certainly Daniel’s levity underlines a serious concern for the Ontario wine industry — two years running which saw vines damaged by [READ MORE]

Long Beach Iced Tea
In a tall glass, pour shots over ice and top off with cranberry juice and lemon wedge (squeeze if you like). Give the drink a little shake (if you like) and drink up!
Brandy Swizzle
In a shaker half-filled with ice cubes, combine the lime juice, sugar, brandy, and bitters. Shake well. Almost fill a collins glass with crushed ice and stir until glass is frosted. Strain the mixture in the shaker into the glass and add the club soda.

Labour Day Menu
The long Labour Day weekend inspires picnics in the park, neighbourhood parties, lazy mornings at the cottage, a dip in the lake, and a good book in the hammock under the tree. I am giddy, light-hearted and mirthful. As summer winds down, I warm to the idea of inviting guests over to bask in the [READ MORE]
Easy Summer Eats
I am not a big fan of frozen chicken fingers, so I make my own, which isn’t as complicated as it sounds. Lately, I’ve found that combining panko (Japanese) bread crumbs with store-bought bread crumbs results in a crust that is crunchy but not too crunchy. This is a fast mid-week dish that is heavenly [READ MORE]
Goat Cheese Pizza
Nancy Johnson started writing before she could read, dictating her stories to her mother. Nancy’s love for cooking grew slowly, mainly because it involved kitchen clean-up. Eventually, she embraced her inner gourmet by attending George Brown College where she studied culinary arts, food media and wine. When she is not in her kitchen, she works [READ MORE]
Barbecue!
The saddest moment of summer’s end is when the grill is covered for the last time and pushed into a dark corner of the garage. If spring heralds the first smoky hint of barbecue, late fall is defined by the absence of that tantalizing aroma throughout the neighbourhood. In truth, the piquant smell of barbecue [READ MORE]