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]
@ Pinot Gris
@mikedicaro Michael Di Caro 09 Thirty Bench P. Gris: Pear, peach, floral notes & interesting use of oak but it still hasn’t managed to turn me on to PG #30dayslocal There it was. A simple tweet typed out and sent in seconds to no one in particular, just one among the hundreds of thousands that [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]
What Indigenous Varieties Can Do For You
Now this is amusing. “Old men in sports cars were beyond pity or comprehension. It was as if they’d paid a great deal of money to purchase a huge piece of attire that pointed at their waning potencies. It was as if something had gone in their heads, some bit of wiring had become confused [READ MORE]

On Quench TV

From The Pages Of Tidings Magazine

Sweet Wine and Diamonds
What’s the difference between port and sherry? It’s like comparing apples and oranges, dogs and cats, The Beatles and The Rolling Stones. Except for a central theme (in this case fortification), they have absolutely nothing in common. Let’s start with port. No matter what any other country insists on calling their substandard junk, port only [READ MORE]
The Riesling Riot
Newspapers are feeding us a steady diet of elections, revolutions and war. However, given my exceptionally shallow personality, there’s only one controversy that’s occupying me right now: the great Riesling debate. Riesling is a grape that holds pride of place for many connoisseurs (including myself) because of its incredible longevity in the cellar and the [READ MORE]
Argentinian Wine and How to Spell Whisky
How the heck did Argentina suddenly become such a superstar wine producer? Practice, my friend, lots and lots of practice. While it may seem like Argentina has come out of nowhere it’s been refining the art of winemaking for over four centuries. I know; where have they been all our lives? Well, even though it’s [READ MORE]

Kenny
Mix the peach vodka with the sprite and some ice cubes.
Long Island Iced Tea #6
First, have all the ingridients cold. Mix the liquor in a glass and then add the iced tea, coca-cola and lemon. Be sure to stir or shake. Serve chilled in a big (beer?) glass.

Cinco de Mayo
For a long time I thought Mexican restaurants didn’t rinse their dishes properly. There seemed to be an odd soapy flavour to the food. When I started cooking Mexican food in my own kitchen, I realized the Palmolive aftertaste was cilantro. There is some evidence that hypersensitivity to cilantro’s soapy essence is genetic. In short, [READ MORE]
Shop, Stock, Cook
I maintain a well-stocked kitchen during the winter months, making my trips to the supermarket few and far between. I don’t mind stopping at the store for a small bag of fresh items like fruit, salad and vegetables. I just don’t enjoy schlepping tons of groceries from the store to my car to my home [READ MORE]
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]
Sultry Summer Eats
Nancy Johnson is the Food Editor at Tidings Magazine, and rightly so. The recipes that she creates are beautiful to look at – colourful and mouthwatering – and scrumptious to eat. The wonderfully warm weather I’ve been enjoying here in Ontario makes me crave bright and tasty summer dishes. If the weather where you are [READ MORE]