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]
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]
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]
Citrus Squeeze
Great news – there’s a new addition to our family! I wasn’t sure if we really should go for it. But, it was a blustery Saturday morning when I laid eyes on it, and the promise of heat and sunshine took over my thoughts. Our new addition is a dwarf lemon tree loaded with blooms [READ MORE]

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From The Pages Of Tidings Magazine

A Magnificent Wine Cellar
In over thirty years of chasing the grape around the world I have seen more than my fair share of magnificent wine cellars — underground caves in which I would happily be locked for the night, as long as I had a corkscrew. But I was not prepared for the cellar I came across in [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]
Couture Cuvées
Couture. The high-end fashion that sashays down runways, ricochets through the pages of Vogue, and lands in swank shops is the very engine that drives what we see later at Harry Rosen, Zara, and even Le Château, as bastardized versions of the top stuff. And so it is with wine. The bespoke, hand-stitched wines from [READ MORE]

Malibu Pink Panther
In a blender, crush a hand full or two of ice. Then add the frozen pink lemonade and Malibu Rum. Blend until it becomes somewhat smooth (usually less than 30 seconds). Then add the whipped cream while leaving the blender running. This will add the consistency to your drink and therefore the amount of whipped cream is to your discression. Blend until smooth and serve.
Hashi Bashi
Pour gin and campari over a couple of icecubes. Fill up with russian!

Ham Slice with Rum!
Although Nancy’s cultural heritage is Italian, her recipe repertoire covers a huge range of tastes and techniques. As you’ll see in today’s recipe, she has a knack for turning a complicated “holiday only” dish into a special, quick and easy weeknight meal. Ham doesn’t have to be reserved for holidays. A large ham slice sautés [READ MORE]
The Farmers’ Market
I love Saturday mornings at the Farmers’ Market, wandering through the stalls under a slowly warming sun, the dewy air scented with herbs. Vendors sort through their wares on long tables under canvas tents. Shoppers carry bouquets of sunflowers as they examine bushels of ripe peaches, glistening black grapes, green and orange melons, baskets of [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]
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]