Quench By Tidings | The Food And Drink Social Network

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]
To Love
Amarone, from the root amore: to love … and for many an Amarone fan it was love at first sip. Whether that is the true etymology of Amarone, I can only surmise, but once you’ve tried one of these highly prized wines you never forget it. What do you need to know about Amarone that [READ MORE]
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]
Artisan
He is a tall, strapping man, all of 27 years old, and looks more like the star quarterback than a man who tinkers with high-octane booze all day long. But that’s the path master distiller Geoff Dillon, with degrees in biochemistry and economics, has taken in the heart of Niagara wine country. Dillon is on [READ MORE]

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From The Pages Of Tidings Magazine

South Africa Shines
Whenever one of my students asks me whether South Africa is Old World or New World, my answer is an empathetic “Yes!” Let me explain. Technically, Old World refers to the traditional European wine growing countries, which are ardent believers in terroir. South Africa is unique in the sense that it hosts a myriad of [READ MORE]
Israeli Cuisine
“A culinary desert” is how Janna Gur, editor of Israel’s leading food and wine magazine and an authority on the country’s culinary history, described the food scene in the 1970s. Few people in the 70s looked to Israel as a culinary centre. Gur explained that food was considered frivolous, as the populace was more concerned [READ MORE]
Oysters!
There are two types of oyster eaters — people who like the occasional oyster, and bona fide oyster fanatics. If you’re not sure, I know a failsafe way to tell which camp you belong to. Day-trippers call the liquid inside the oyster “juice,” and they care no more for it than the water found in [READ MORE]

Top Banana
Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.
Shitface
Add rum, grenadine, and sugar syrup in glass. Fill with orange juice. Add ice and shake, strain into glass and garnish with marachino cherry.

A Love Story
On a sunny spring day many years ago when I was just 14 years old, I walked up the street to the library and checked out a book about dreams. On my way home, with the book in my arms, I met a boy named Ron. He was lean and lanky and by the look [READ MORE]
Celebrate
Celebrations don’t always have to be grandiose affairs. One of the nicest holiday dinners I ever had consisted of a simple beef stew with salad and a loaf of homemade bread. The food was delicious, but what made the evening special was the great conversation and laughter shared among good friends. To me “simple” means [READ MORE]
Scallops Caprese
In truth, squid and anchovies are a more common menu item in Capri, but scallops are much easier to find in our supermarkets. When mussels are in season, steam a dozen in white wine and add to the platter. If you like it hot, add more red pepper flakes. For dessert, Limoncello di Capri with [READ MORE]
Something On The Side
Sometimes I think I’ve lived my whole life as a side dish. I’m neither light enough to be the appetizer nor meaty enough to be the entrée — and I’m most definitely not sweet enough to be dessert. If I were in a sitcom, I’d be the wise-cracking, slightly wacky next door neighbour — Ethel [READ MORE]