Sushi on Bloor expanding
It's not Sushi on Bloor 's (515 Bloor West, at Brunswick, 416-516-3456) fault that several hundred local raw fish restos copied its successful formula for inexpensive Japanese fast food. The ever-popular Annex nosh spot has just opened its own upstairs annex, an ultra-sleek minimalist white-on-white sushi bar with its own entrance off Bloor: shiny ceramic floors, bentwood café chairs, logo-etched frosted glass. Think the Milk Bar in Kubrick's A Clockwork Orange.
Sticky rice cookers tops at Tap
As we begin to think of rice as something more than Uncle Ben's or that San Francisco treat, standard stove-top methods of cooking it just don't cut it any more. And when it comes to the Thai-style sticky stuff, the proper equipment is essential. Fabulous Chinatown foodie supplier Tap Phong Trading (360 Spadina, at Baldwin, 416-977-6364) has found incredibly inexpensive two-piece sticky rice cookers that are not only a snap to operate but produce perfect Thai-restaurant-style results every time. Here's how. The base is a 10-inch-wide, 9-inch-tall spittoon-shaped aluminum kettle ($7.98) that sits on either an electric or gas burner. Fill it with about two inches of water and bring it to a boil. After rinsing the sticky rice in water four or five times (don't overdo it or you'll un-sticky the rice), place it in the funnel-shaped woven bamboo basket ($3.98) that fits into the top of the kettle. Make sure the basket sits just above the water line without touching it.
Cover with any old lid, reduce the heat to medium high and steam the rice 25 to 30 minutes until it's cooked, adding water to the pot if necessary. The steamed grains are easily removed from the basket and land on the plate in a lump. Allow the rice to cool somewhat and serve alongside your favourite curry as is or mould it into small, finger-sized balls and use them as scoops. Remember to rinse the replaceable basket immediately after use for easy cleaning.
Ta-ta, Tournayre. Bye, Bokchoy.
Beloved patisserie Tournayre in the Beach has closed suddenly, and the owners have hightailed it back to Paris, poor things. And Bokchoy , the disappointing pan-Asian eatery in the doomed space at Queen and Bathurst, has been put out of its misery.