DIMITRI REVIEWS A WHOLE BUNCH OF STUFF
THE SECOND OPINION
Before I get to my restaurant reviews, I would like to tell the group about
a small gathering I held for my girlfriend's birthday last month. I asked
Avli Restaurant, my favourite Greek joint on the Danforth, to cater the
evening. Chef Lambros provided us with a 35 lb suckling pig, which was
delicious, and tons of Greek appetizers. I asked him for a couple of Greek
wine recommendations to go along with the theme. The white wine was
excellent, but hey, Ontario whites are just as good and I'd rather support
the local economy. However, the red wine he recommended BLEW EVERYONE AWAY.
We could hardly believe our palates, but Lambros was right: "Domaine
Hatzimichalis, 1998, Cabernet Sauvignon". Two of our guests were collectors
with at least three decades of experience each. They thought it was a $25
plus French red. This wine costs about $13 and its 100% Greek. DIMITRI has
never led anyone in the group astray. Yes Virginia, there is a great Greek
red! I challenge any wine connoisseurs in the group to try it.
I will keep my first two reviews brief because we visited the places a while
ago and in all fairness to the establishments, details are not fresh in my
mind:
1. After reading another poster's review I visited Silver Spoon on
Roncesvalles just south of Dundas. Out of respect for the original poster,
I won't do a full review, but basically the food was all top quality, looked
identical to The Inn Chef's stuff, but sold for mid-range prices. Not much
in the way of girl-watching (some dyke and bitch stuff), but still worth a
visit.
2. Rhapsody, a Hungarian joint on Yonge Street north of Major MacKenzie,
has excellent quality Hungarian cuisine at reasonable prices. My stuffed
Duck was flavourful and juicy, and the girlfriend's schnitzel was almost
equivalent to the quality of her own. On Sunday they have a $9.95 brunch
which includes goulash soup, a main course, dessert, and coffee!!! There is
absolutely no pussy potential in this place--if anything, the, how could I
put it politely ... "calorically challenged" diners ... will gross you out.
3. Caramba Restaurant, 394 Pacific Avenue, in the Junction (Dundas/Keele
area), is an astounding Ecuadorian restaurant. The Sangria was potent (no
ice or soda added--just pure red wine, sherry, cloves, cinnamon, and fruit).
I had the steak dinner with two eggs on top and the girlfriend had the fish
of the day--both were better than those served at Mi Terra, which I have
recommended in previous posts. Prices were about $2 higher than Mi Terra
($12.95 each), but worth every penny. Both the fried plantain and fried
yucca served with our dishes were mouth-watering and not over-fried. The
bread was hot and fresh, and the spicey salsa that accompanied it burned our
palates like the raw feeling of a cunt after its been fucked by DIMITRI
continuously for half a day (or so I've been told).
4. I have spent the last two months trying out at least a dozen types of
basmati rice. In my opinion the two best are Lal Qilla ($12.99 per 10 lb)
and 817 Elephant Brand ($11.99 per 10 lb). Both use 100% basmati (unlike
some "basmatis" which are mixed with plain rice to keep the cost down). For
plain eating, say with butter and cardamom, the 817 Elephant brand is
preferable in that it is far more aromatic and longer in size. For stir
frying or pilaf's, the Lal Qilla is preferable because the grains are
smoother, a bit shorter, and more earthy in flavour. If I were to pick one
for everyday use, I'd have to go with the 817 Elephant Brand.
5. The Musket is located next to the Dimpfelmier Bakery, on Advance Road,
in the Islington/Bloor area. IT IS ASTOUNDING. It is REALLY GERMAN--big
Aryan guys playing cards, lots of hot blonde Germanic twats dining with
their families, plenty of cheap draft on tap ... AND THE FOOD!! I ordered
the smoked pork chops: two MASSIVE, THICK, JUICY, SUCCULENT, MOUTH
WATERING, GOOD QUALITY pork chops served with sauerkraut, perfectly cooked
veggies, and incredibly sweet grilled potatoes, all for $12.95! The
girlfriend ordered one of the four available wiener schnitzels, a hearty
size slab perfectly breaded and fried, and large enough to feed an entire
Panzer Division, served with veggies and potatoes, all for $12.50. The
bread served before the meal was appropriately German light rye (from next
door), delicious with butter, and the wine list wasn't bad at all, and
well-priced. There is homemade apple strudel, which we didn't try (we
couldn't even finish our meals). The waitress was a cute Ukrainian girl
with a big juicy ass which I wanted to stuff my head into very badly. I've
been told that there are Oom Pa Pa bands on Saturday, so there may be some
additional pussy potential those evenings (if you can stand the noise).
6. Lets keep on goose-stepping to the German theme, with my final and
FAVOURITE review of all. Alpine Bakery, 1758 Lawrence Avenue East, just
East of Victoria Park (416-757-4526). Someone in the group was looking for
a place which makes good quality wedding cakes and I suspect that this is
it! The pastry chef, Robert Saltzmann (two n's for the Fatherland), a proud
George Brown graduate, just placed second for his truffles in a competition
sponsored by Lindt Chocolate. The place has astounding desserts which are
DIRT CHEAP. Have you ever heard of TRUFFLES AND MARZIPAN SLICES FOR 85
CENTS EACH ??? We pigged out on tons of truffles and pieces of cake, till
our little tummies were sore. Everything was fantastic. The place is
closed Sunday and Monday. Germans from all over Ontario who have since left
Toronto, trek back to this chocolate Mecca on a regular basis. If you are
going to try any one of my food pics, this place is it. My girlfriend asked
if Saltzmann had dobosh, a Romanian/Hungarian layered dessert. He said "no"
but stated that he has made it to order in the past. He would make any type
of dessert to order ... and he uses only the finest Lindt chocolate and
creamery butter. This place has been in business for over 35 fucking years
(Saltzmann probably inherited it), and its wall is covered not only with his
George Brown certificates, but with plaques and awards that he has won in
various competitions over the years. He is really a very nice guy. It was
truly an honour to sample some of his creations, and we will now make Alpine
Bakery a regular weekly trek.
DIMITRI THE GREEK STUD
"I HEAR NOTHING ... I SEE NOTHING"
Sear Shultz, circa 1960
THE SECOND OPINION
THE SECOND OPINION
HG
THE SECOND OPINION <seco...@attcanada.ca> wrote in message
news:3BPB6.18939$TW.8...@tor-nn1.netcom.ca...
> I'm told its Sergeant ... man, my spelling's atrocious!
Correction: "I'm told it's Sergeant ..."
THE SECOND OPINION
I even don't know how to tie a tie (I'm a real spaz). I actually need
someone else to tie it for me. I suffer from dyslexia (seriously) and
borderline ADD, and therefore I lose track of what I'm reading part way
through a paragraph, even if I've written it myself! University was a
nightmare for me. I have to thank the man who invented the "spellchecker",
because I couldn't live without it. So, could someone please explain "its"
vs. "it's" to me, and a simple mnemonic for me to remember which is which?
"HG" <ganj...@sprint.ca> wrote in message
news:dbRB6.2019$Ar3....@newscontent-01.sprint.ca...
Deck
That's pretty simple; but is it simple enough?
Laurie
mnemonic for me to remember which is which?
This works for me:
"It's" , short for "it is" is similar in structure to "hasn't" (has not),
didn't (did not), she's (she is), he's (he is).
The apostrophe replaces the missing letters. So think, when you're (uh...you
are) writing, if the i-t-s" is a shortform for "it is". If so, give it an
apostrophe to "fill in the blank".
Now the next one I'm a little bit shaky on. I THINK it applies to 'it'. If
not, someone else can correct me. It applies to other forms, though.
When you're talking about the dinner that Dimitri has, you say "Dimitri's
dinner". My thought process: "It's the dinner that belongs to Dimitri" -->
"the apostrophe belongs to Dimitri" , therefore "Dimitri's dinner", not
Dimitris dinner. Same as for "it" (I think) "The beef was simmered in it's
juices." (Just to stay on topic)--> The juices belong to "it" -> the
apostrophe belongs to "it", therefore "it's juices".
Whew...works for me, but when I write it out, it doesn't seem so clear.
With regard to your tie problem...
http://www.fashionmall.com/guide/tie/doc/
Laurie
HG
ITS = possessive (My dog hurt its tail)
THE SECOND OPINION
come up with a slogan: "my apostrophies for poking out your i". What do
you think?
"Deck" <md...@home.com> wrote in message news:3AD88DDD...@home.com...
Deck
Assuming that it's supposed to be a sentence, it should read,
My apostrophe's for poking out your "i".
In the slogan, "apostrophe's" is a contraction for "apostrophe is," same as
with "it's."
In any event, plural of apostrophe of apostrophes.
Cheers
ari...@pepper.eajenkins.earthlink.net
>This works for me:
>
>"It's" , short for "it is" is similar in structure to "hasn't" (has not),
>didn't (did not), she's (she is), he's (he is).
>
>The apostrophe replaces the missing letters. So think, when you're (uh...you
>are) writing, if the i-t-s" is a shortform for "it is". If so, give it an
>apostrophe to "fill in the blank".
>
>Now the next one I'm a little bit shaky on. I THINK it applies to 'it'. If
>not, someone else can correct me. It applies to other forms, though.
>
>When you're talking about the dinner that Dimitri has, you say "Dimitri's
>dinner". My thought process: "It's the dinner that belongs to Dimitri" -->
>"the apostrophe belongs to Dimitri" , therefore "Dimitri's dinner", not
>Dimitris dinner. Same as for "it" (I think) "The beef was simmered in it's
>juices." (Just to stay on topic)--> The juices belong to "it" -> the
>apostrophe belongs to "it", therefore "it's juices".
Not bad, except that in your second example, I'm pretty
sure it would be "its juices", not "it's juices". :)
I looked it up (to find a better explanation than I could give)
and a website said this:
"There is no shortcut; All you can do is memorize the rule. _It's_
with an apostrophe means "it is" and _its_ without an apostrophe means
"belonging to it"."
I know, it's (=it is!) a horribly complicated point of grammer. ;D
Ariane
Laurie
(ummm....u's?)?
Laurie
<ari...@pepper.eajenkins.earthlink.net> wrote in message
news:slrn9di3qr....@pepper.eajenkins.earthlink.net...
nospam
letters is valid in all cases. The only exception to the rule is for the
possessive form of "its" as HG pointed out.
So now my question... should it be "a lot", "allot", or "alot"? ... this one
confuses me.
Oh, just to make this fitting for this newsgroup... does anyone have any
good recommendations for Ethiopian food? Any experiences with the Queen of
Sheba?
"HG" <ganj...@sprint.ca> wrote in message
news:f01C6.2104$Ar3....@newscontent-01.sprint.ca...
THE SECOND OPINION
When a friend first suggested that I try Ethiopian food back in university,
I thought we'd be served water and shown photographs of food (that was a
really bad famine joke, but my friends thoroughly enjoyed it). I have been
to several Ethiopian restaurants since, including Queen of Sheba, and I can
sum up the contents of the meals as follows: take some Gerber baby food and
grind lots of pepper in it. Then, take a pancake, drizzle it with vinegar,
and put the baby food on top. There ... you've got Ethiopian food. I have
never liked the stuff.
DIMITRI THE GREEK STUD
HOW COME ALL ETHIOPIAN WOMEN HAVE HUGE ASSES?
"nospam" <spa...@canada.Com> wrote in message
news:ZaeC6.583477$f36.17...@news20.bellglobal.com...
Richard Lee
Are you overweight by any chance? :)
-> Richard
THE SECOND OPINION
Good question! Luckily, I have a fairly high metabolism (I'm really hyper
and oversexed). I'm now 37 but I look about 10 years younger than my age
(don't smoke, drink once a month if at all, and orgasm at least 3 times a
day). I have the libido of a teenager. Not drinking in and of itself puts
me thousands of calories a month behind others. However, I have found that
since age 30 I've had to be a bit more careful about my eating habits
because I can't maintain my physique as easily as I could in the past. I
don't believe in working out, due partially to my Greek laziness (if you've
ever visited Greece, you know what I mean) and also because I have a theory
that strenuous exercise wears out your joints prematurely. But since I
don't want to slow down my feeding frenzy, I may have to "buckle" to the
"pressure" (get it) and start an "exercise" program of some sort.
Coincidentally, I began evening walks this weekend, which allow me to eat an
additional dessert each day, and I am thinking of joining a gym to "bulk up"
and meet superficial Gina chicks, mostly for back seat blow jobs. I would
of course start myself on a low dose of testosterone to facilitate muscle
bulking, but I may have to weigh the obvious benefits against me becoming a
high rape risk. In any event, I'm 6'2", which does leave some room for
expansion without looking obese. And, the group sex-ercise I participate in
on a weekly basis is rather demanding--try looking after the needs of two or
three bisexual women at a time! Since I am a real narcissist, I have also
considered getting lipo done of my minor love handles, butt, and thighs. I
really don't need it, but what the fuck, you only live once! Anyway, if
people in North America fucked more, they would be thinner like the
Europeans--partially because of additional expended calories, and partially
because fulfilling primitive sexual needs will uplift their spirits and
they'd be less likely to drown their sorrows in high calorie alcohol and
food.
DIMITRI THE GREEK STUD
IRON ABDOMEN GONE ... IRON STOMACH INTACT
"Richard Lee" <REMOVE_...@involv.com> wrote in message
news:3ad9d94b.70892998@news...
HG
nospam <spa...@canada.Com> wrote in message
news:ZaeC6.583477$f36.17...@news20.bellglobal.com...
> letters is valid in all cases. The only exception to the rule is for the
> possessive form of "its" as HG pointed out.
>
> So now my question... should it be "a lot", "allot", or "alot"? ... this
one
> confuses me.
It's "a lot".
THE SECOND OPINION
this group: fattening Canada!
"HG" <ganj...@sprint.ca> wrote in message
news:YHmC6.2406$Ar3....@newscontent-01.sprint.ca...
HG
> Look, let's get off the grammar kick and get back to the true purpose of
> this group: fattening Canada!
I'm fat enough already. And we're talking spelling not grammar. :)
HG
Erik T
original post and so 'allot' could be appropriate of anything is being doled
out... As for Queen of Sheba, I ate there with a bunch of people years ago, and
we ordered literally everything on the menu- because there only are (were??)
about 10 meat and 10 vegetarian items on the menu, and each group was compiled
on to a platter- I remember liking just about all of it, but it wasn't any sort
of mindblowing culinary revelation. I have since been by there to buy some of
that bread (forgot the name- their like cold pancakes) so as to make something
similar at home, but got sick of the bread last time... the platters were all
eaten scooped in to the bread which you rip into finger sized or
bite-enveloping sized pieces. There's another Ethiopian place on Queen near
Dufferin which has been casually recommended but I haven't been in there yet...
anyone have the low-down on th'other Ethiopian restaurant of which I type?
Rana Sodhi
(sorry, couldn't resist - second childhood?)
HG wrote:
>
> IT'S = IT IS (It's raining men)
> ITS = possessive (My dog hurt its tail)
--
Rana N.S. Sodhi
------------------------------------------------------
Work: IBBME/Chem. Eng., University of Toronto
(416) 978 1470; (416) 978 4317 (FAX)
------------------------------------------------------
More Work: Flying Cloud Folk Club ((416) 410 FOLK)
& Green Fiddle Morris, Toronto
------------------------------------------------------
e-mail: so...@ecf.utoronto.ca
SallyRat&Sweetie
Injera.. It just sounded exotic....
Don't know the one at Dufferin and Queen. Know one at Keele and Bloor St W,
Chef Wondiy, weird place but I didn't get sick like I did at Awash
restaurant on Eglinton West. I agree with Dimitri, there are far more
interesting international foods than to waste time on Eithiopian.......
Kathleen
Laura
Just think of the television commercial about getting fit where the tall guy is
on the beach spreading suntan oil on his blubbery, white, flabby body and then
asking his girlfriend to put some on his back as if he is the best looking guy
on the beach. That should get you motivated.
Also being lean and mean will keep you looking young. A friend of mine is 42
years old and doesn't look a day past 28. Some of my friends still don't
believe that he is 42. Arms should be at least 20 inches round, but the chest
should be around a 48-50 and so you should be able to bench press about 260
pounds which should really be 360, but 260 pounds is a good starting goal. In
fact I know two friends that have your exact physic and look great from lifting
weights. The physic really does matter. As for wearing out joints, I agree
with you. But your joints are in good condition because you have preserved them
over the years.
Laura
THE SECOND OPINION
All those facts and figures in your post give away your technical
background. Anyway, I guess the post was a compliment of sorts ... I was a
little concerned when you started off with the Special K beach guy.
However, it appears your opinion is that I possess a frame that would look
good "bulked up" .................. I just came back from looking in the
mirror, and would have to agree. Man, isn't Mother Nature wonderful!
DIMITRI THE GREEK STUD
ADONIS TODAY ... ATLAS TOMORROW
"Laura" <Lau...@sympatico.ca> wrote in message
news:3ADB8391...@sympatico.ca...
Laura
Speaking of Special K, where is there a restaurant that cooks high protein, low
fat meals and that has freshly squeezed juice drinks for fitness fanatics like
me!
Fergus
squeeze you some high-protein juice, Laura' I thought I'd ring in with
my experience at Juice for Life, on Bloor.
I enjoy my Grapefruit juice, but the waitress recommended that I get
some $7 blueberry/mango/wheatgrass/garlic combo, that I think also had
eye of newt and wart of toad. It was served warm. I still have
nightmares about it.
My friend had an $8 beet/garlic/celery/wheatgrass
horror-movie-in-a-glass. It was also served warm. It had no
hallucinogenic properties, which might have made the drink bearable.
Laura, why not just go to Cumbrae's Meats, at Church just south of
Wellesley. Their meats are wonderful. Get a jug of Tropicana, a couple
of Diablo chicken breasts, and some couscous salad. Have a barbecue.
Serve the juice chilled. Enjoy.
Laura
Well, I will have to check out 'Juice for Life'. In the summer I juice myself using
carrots, celery, beets, apples but wheatgrass is a pain to grow. I have an old
fashioned wheatgrass juicer from when I used to grow wheatgrass. Perhaps I will grow
it this year. Is the meat at Cumbrae's Meats certified organic (no antibiotics,
steriods given to the cow). I usually buy my meat at Noah's north of Yonge and
Eglinton because it is certified and it tastes so much better. Oh yes, you are on my
track with the BBQ idea. Just setting up the chairs now!
Laura
Fergus
terrible warm organic garlic/wheatgrass/twig/blueberry juice tastes. I
only enjoy food that had parents, I guess.
Cumbrae's don't have much of a website, but you can get a bit of info at
www.cumbraefarms.com. Apparently, they raise all of their animals
additive free, eating only feed produced on their own farm. All I know
is that their meats really taste great.
Let me know when the chairs are set up and the coals are heated. I'll
bring the cake.