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<title>blogTO Recent Comments: Tanchikee Restaurant</title>
<link>http://www.blogto.com/feed/recentcomments/?12113</link>
<description>Comments recently made in this post on blogTO</description>
<copyright>Copyright 2009</copyright>
<lastBuildDate>Sat, 21 Nov 2009 23:19:08 PST</lastBuildDate>
<item>
<title>Woman</title>
<description><![CDATA[
Wayyyyy too verbose, but once he actually started talking about the quality of the food instead of writing a 300 page novel, I was hooked. Planning to check this place out, a.s.a.p.]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c642913</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c642913</guid>
<category>Toronto, </category>
<pubDate>Fri, 24 Jul 2009 17:33:56 PDT</pubDate>
</item>
<item>
<title>John</title>
<description><![CDATA[
Chinese restaurants commonly mislabel their menus.  Pigeons are actually squab and not the stale-bread-eating aviary vermin seen on city streets.]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c622177</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c622177</guid>
<category>Toronto, </category>
<pubDate>Thu, 18 Jun 2009 21:28:39 PDT</pubDate>
</item>
<item>
<title>aser</title>
<description><![CDATA[
Try the honey fried oysters at Magic Wok, even better than Tanchikee's.]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c595849</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c595849</guid>
<category>Toronto, </category>
<pubDate>Wed, 13 May 2009 23:35:04 PDT</pubDate>
</item>
<item>
<title>kay</title>
<description><![CDATA[
hahahh sooo true! well said.]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c465359</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c465359</guid>
<category>Toronto, </category>
<pubDate>Wed, 18 Feb 2009 16:29:09 PST</pubDate>
</item>
<item>
<title>BT</title>
<description><![CDATA[
Exactly. More like up in rural pigeons farm raised in farms in Ontario.]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c464306</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c464306</guid>
<category>Toronto, </category>
<pubDate>Tue, 17 Feb 2009 22:18:19 PST</pubDate>
</item>
<item>
<title>Bob</title>
<description><![CDATA[
It sucks ass]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c459505</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c459505</guid>
<category>Toronto, </category>
<pubDate>Sun, 15 Feb 2009 01:18:10 PST</pubDate>
</item>
<item>
<title>Julie</title>
<description><![CDATA[
whoa what a review and what a menu - I am driving over now
for the specials !]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c456785</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c456785</guid>
<category>Toronto, </category>
<pubDate>Fri, 13 Feb 2009 21:49:52 PST</pubDate>
</item>
<item>
<title>jack</title>
<description><![CDATA[
actually, you should order steamed lobster or slow cooked in broth..that's the best way because it preserves the sweetness of seafood..esp if it is giant Cuban lobster..the way it is prepared with a thick sauce is to hide the freshness of the lobster.. ie even they are not fresh, you can't really tell..
As for deep fried, pretty much all lobster are prepared using deep fry method in Chinese restaurants.. reason being it will preserve the texture of the lobster or any sea food..they taste more "crunchy"..they all deep fried very quickly, then serve with different kinds of sauce... Chinese cooking, in generally, doesn't cook sea food in boiling water.. as it takes too long and the flavour is lost]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442932</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442932</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 19:37:21 PST</pubDate>
</item>
<item>
<title>Elle Driver</title>
<description><![CDATA[
I love the fact that you took photos of the chefs in action, as we rarely ever get to see this. :)

If you ever order lobster at a Chinese restaurant, I recommend that you ask for "green onion and scallion" style. I'm not personal a fan of deep-fried lobster (as pictured above) as it find the meat too dried out. ]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442861</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442861</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 18:09:24 PST</pubDate>
</item>
<item>
<title>jack</title>
<description><![CDATA[
the beef melt in your mouth because chinese chefs love using baking soda to tenderize the meat.. if they overdo it, it actually tastes awful...]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442792</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442792</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 15:51:54 PST</pubDate>
</item>
<item>
<title>Lolita</title>
<description><![CDATA[
A compellingly enticing review - moreover a clarion call to venture outside the city limits despite our hyperborean climate to indulge in a sticky maggi sauced not-so-skinny dip into Cantonese style culinary sensuality ]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442705</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442705</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 13:40:03 PST</pubDate>
</item>
<item>
<title>Steve Keys</title>
<description><![CDATA[
Damn, that looks good. And here I am having a boring tuna sandwich.  :(]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442689</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442689</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 13:12:33 PST</pubDate>
</item>
<item>
<title>RyanB.</title>
<description><![CDATA[
Oh My Goodness... I have never eaten lobster, oysters or pigeon but I will have add this place to my "must try" list and experience the tastyness for my first time.]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442651</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442651</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 12:07:27 PST</pubDate>
</item>
<item>
<title>Jerrold</title>
<description><![CDATA[
What's so odd about pigeon? Ever have quail? Pheasant? Cornish hen? Chicken?

We're not talking about pigeon captured from the corner of Yonge & Dundas.]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442638</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442638</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 11:48:23 PST</pubDate>
</item>
<item>
<title>krystyn</title>
<description><![CDATA[
Well-written (if not slightly verbose) review. Lovely pictures as well. Keep up the good work!]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442636</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442636</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 11:47:38 PST</pubDate>
</item>
<item>
<title>JMcCee</title>
<description><![CDATA[
WTF!?! Pigeon??]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442624</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442624</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 11:23:23 PST</pubDate>
</item>
<item>
<title>DS</title>
<description><![CDATA[
Okay, now I am hungry.
]]>
</description>
<link>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442570</link>
<guid>http://www.blogto.com//2009/02/tanchikee_restaurant/#c442570</guid>
<category>Toronto, </category>
<pubDate>Fri, 06 Feb 2009 10:25:54 PST</pubDate>
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