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All In A Day
with Alan Neal

Friday October 15, 2010

Another Fine Mess: a History of American Film Comedy

Robert Fontaine with something different today. He is not reviewing a movie ---instead,  a new book that explores comedy in film. It's called "Another Fine Mess: a History of American Film Comedy"

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Categories: Columnists, Film

Friday October 15, 2010

Wine Panel

Fall Wine Recommendations:


Stacey's Picks:
Big House White 2009 (California) 173286 $9.95
Passion of Portugal Red (Portugal) 146449 $7.05
Trapiche Syrah (Argentina) 26898 $9.00

Rod's Picks:
White Remy Pannier Anjou 2009 (France) $12.10 (No. 5967)
Red Hob Nob Merlot 2007 (France) $11.95 (184077)
Red Folonari 'Verona' Rosso 2008 (Italy) $11.95 (191718)

 

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Categories: Columnists, Wine Panel

Tuesday October 12, 2010

You Will Meet A Tall, Dark Stranger

Robert Fontaine reviews the new Woody Allen film "You Will Meet A Tall, Dark Stranger"

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Categories: Columnists, Film

Tuesday October 12, 2010

Political Panel - Oct 08 2010

Our political panel discuss the latest calls for Christian Paradis's resignation,the Department of Veterans Affairs has been a little too free with files containing private medical information, and Canada's shot at a seat on the UN Security Council.

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Categories: Columnists, Political Panel

Thursday October 7, 2010

Matzo Balls

Auntie Lorna's Baked Matzo Balls
(from the memoir When My World Was Very Small by Ruth Rakoff)
 
"Auntie Lorna would painstakingly fill each delicious lump of divinely dense yumminess with fried onions, whereas I simply mix the fried onions into the batter. I like to bake them in mini muffin tins (kind of like Jewish Yorkshire puddings).
 
"For the batter I've provided basic proportions, though I have never in my life made only two eggs' worth of matzo balls. I usually factor about half an egg per person, rounding up of course and then just to be sure there will be enough add two more."
 
Onions:
Use at least one medium onion or more (never less) for every egg.
Chop and fry onions slowly on low heat until beautifully caramelized. Traditionally this would be done in chicken fat, but I use olive oil. Allow the onions to cool.
 
Batter (basic proportions):
2 eggs
2 tablespoons oil or chicken fat
½ cup matzo meal
1 teaspoon salt,
2 tablespoons soup or water
 
Lightly scramble eggs and oil together. Mix with matzo meal and salt until paste-like. Add water and stir out any lumps. Add generous amount of caramelized onions and stir into batter. Refrigerate for an hour or more.
 
Spoon ragged-edged lumps into greased muffin tins and bake at 350 degrees Farenheit until golden brown, about 12 to 15 minutes.
 
Try to wait until they cool before eating them.
 
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Categories: Columnists, D is for Dinner

Wednesday October 6, 2010

Book Panel - October 4

Ann Archer reviews:

- Girl Unwrapped - Gabriella Goliger, Arsenal Pulp Press 2010
- Gold Diggers: Striking It Rich In The Klondike - Charlotte Gray, HarperCollins Canada 201o

Randall Ware reviews:

-  Room - Emma Donoghue - HarperCollins
-  Is There Anything Good About Men?:How Cultures Flourish By Exploiting Men - Roy F. Baumeister - Oxford University Press

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Categories: Book Panel, Columnists

Wednesday October 6, 2010

Film Review - Wall Street

Robert reviews the film "Wall Street: Money Never Sleeps"

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Categories: Columnists, Film

Friday October 1, 2010

Political Panel

Oct 01 2010 - Political panel with Julie Van Dusen and Rob Russo. Topics: the economy and new GG David Johnston

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Categories: Columnists, Political Panel

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