liquidoz

Thursday turned out to be a very nice day for a little excursion to the Yarra Valley. A sunny morning, after another visit to Proud Mary's, provided the right climate to feel the local terroir deep inside.

The limitations of my luggage often create a sensation of incompleteness. Except for two Standish bottles, the Victorian selection was one of the most uneven ones I can remember.

melburning

This week was full of great meals, as always, in the most livable city on the globe, according to the Economist ratings.

Lau's Family Kitchen in St-Kilda is always a great place to start, or finish, and their Pekin duck is a brilliant option to keep in mind.

on rib eyes

Ontario beef can have multiple faces, so we are in the process of comparing some of them which are supposed to be at the very top.

Aware of the difficulties ahead, the first round was supplied by two of the local meat-ing heroes: Rowe Farms and Cumbrae Butchers.

bc salmon (cohonudo)

This bloody cold autumn in Offtario has dramatically limited my outdoor activities lately. This often means I eat more and logically I drink more.

At the very end of the season I was able to score a decent piece of coho salmon, all the way from Tofino.

a quiet tongue

Last week I saw Manolito, the butcher, who had recently returned from his deserved vacation in the Canary Islands. I was planning to get tenderloin, but he didn't have any left. From the available options I went for an unusual one: tongue.

I actually like it very much, but it's not easy to find it, and cooking it requires a substantial amount of time.