The Toronto Star in 60 seconds: Hot peppers to hot wines
Posted Jul 29th 2008 1:31PM by Monika Bartyzel
Filed under: In Sixty Seconds
- Another tale of hot peppers, fingernails, and searing pain. Someone needs to create the perfect pepper preparer.
- A tasty recipe for aioli fiends: Grilled Asparagus with Lamb and Mustard Aioli.
- Yesterday, I went out for some great sushi, but maybe I should've gone here -- Toronto sushi joint review: Toshi Sushi.
- Wine and barbecues ... the perfect match? Montgras Reserva 2006 Carmenère, Chakana 2007 Malbec, Lockwood Vineyard 2005 Cabernet Sauvignon, Aresti Winemakers' 2004 Assemblage, and Georges Duboeuf Chateau de Javernand 2006 Chiroubles.
Tags: grilled asparagus, GrilledAsparagus, hot peppers, HotPeppers, lamb, mustard aioli, MustardAioli, The Toronto Star, TheTorontoStar, toshi sushi, ToshiSushi, wine
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Reader Comments (Page 1 of 1)
7-29-2008 @ 10:48PM
Eve said...
Anytime I have to seed hot peppers, I use the "ol timey" ( if ya will) potato peeler. Works wonders and your fingers dont have to dig into the bottom of the pepper. I love it for the whole pepper, cream cheese filled, bacon wrapped and grilled pepper.
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7-30-2008 @ 9:53AM
Astin said...
So the place is called Toshi Sushi, but he barely talks about the sushi. Seems like an decent place for the other Japanese cuisine on the menu though.
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