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Red curry dumpling bake, side of steamed broccoli with nutritional yeast, smoked paprika, and umeboshi vinegar.

This is from a Los Angeles based restaurant board but we've had a lot of visitors to Mtl here is just one thread https://www.foodtalkcentral.com/t/la-mtl-2025-recs/17674/42

Now - this is a bit dated - having been from 2010 - but perhaps worth a look Mangeons à Montréal

Alfredo with chicken, mushrooms and capellos gf pasta. And Brazi bites (premade frozen Brazilian cheese dough balls). And pecornio

Ovr the past months, I've been enjoying my homemade dashi a couple of times per week. Last week I got the idea to poach a piece of salmon in the dashi, and that was OK. Today, for lunch, I seasoned the salmon with some alderwood smoked salt, let it sit a bit, wiped off some of the excess, and poached the salmon which I had with rice and veggies. I decided to save the dashi poachimg broth, and had a little before storing the balance., OMG, that subtle smoke flavor and slight hint of saltiness really kicked that dashi upstairs. This is something I want to experiment with. It appears to have some great possibilities. Has anyone here tried something similar? Am I an innovative and creative genius or, once again, late to the party?

Thanks for your responses. I will give those things a try and see what I come up with!

here are some of the top listed: Mon Lapin Beba Le violon Monarque Montreal plaza Joe Beef Salle climatisee SABAYON is run by a reputable pastry chef Patrice Demers Toque Pieds de Cochon Nora Gray Damas Alma Bouillon Bilk Parapluie

If you go to the very first post you will see a link that will take you to the sign-up page. It says "this consumer friendly page".

Gnocchi with a sausage ragu, mozzarella cubes, Pecorino Romano. Crema Catalan, lemon peel, cinnamon stick, a few anise seeds infused the warm milk, then strained out.

They still make those big commercial units that attach to a workbench, for sure. Not so certain about the wall-mount domestic kind, like my grandmother had. This one is just a simple hand-held unit, like any other except (in my experience) better made than most.

Macadamia lovers in BC and Alberta, beware... some Dan-D Pak macadamias are being recalled for salmonella. https://recalls-rappels.canada.ca/en/alert-recall/dan-pak-brand-raw-macadamia-nuts-recalled-due-salmonella-0

https://www.aupieddecochon.ca/us/restaurants/au-pied-de-cochon-restaurant/

@trfl, you mentioned signing up for your newsletter. I looked back a few posts and didn't see where to sign up. Please provide a link for those interested ones of us to follow your project.

For cheesecake ganache, I use sour cream and cream cheese. For a similar yogurt ganache, the recipe I use has Greek yogurt and cream cheese. And I also add this yogurt powder: https://www.judeesfromscratch.com/products/judees-greek-yogurt-powder?srsltid=AfmBOorG2E4xknV4zdRdu7fDTlceaV0v1kBygVQsNyhWUlf-vRwn6SOX For the yogurt ganache I also add a little citric acid (powdered form) to increase the tang. Another possibility is to add a little white distilled vinegar. I think cheesecake ganache is best when flavored with lemon, lime, or other citrus flavor.

a two-fer . . . veddy interestink . . . I remember the SwingAway types from long ago - they had to be screw-mounted to something vertical & sturdy. my kitchen simply has no such reasonable 'vertical' surface to do that . . . are new types 'free standing' / handheld?

OK, let's try again. Lured into a rabbit hole by this article in the NY Times, I just ordered a bottle—the brand weinoo posted on eG here—plus, just for the heck of it, a bottle of saba. Here's the updated Serious Eats article. As liuzhou posted in the same fish sauce forum, colatura di alici is used as a flavor enhancer, most famously in Spaghetti con la Colatura (one two). It's also used in salad dressings, especially Caesar. Any direct experiences here, either cooking or eating?

Spiced roasted carrots and cauliflower on whipped tahini with pistachio-herb topping for crunch

I also use evaporated milk for mac and cheese which also freezes and thaws successfully. I keep it on hand because we don't drink milk so I rarely have it in the house unless we are on a cereal kick.

Clean-out-the-fridge lunch: Chorizo, shrimp, three kinds of chiles (Poblano, Cubanelle, serrano), white onion, garlic, crushed tomato, spices, etc. Topped with crumbled feta Mrs. C made Dubai chocolate brownies

This is the short rib ragu with black peppercorns p 90 from Six Seasons of Pasta. The header notes say this is a play on peposa, a Tuscan beef dish with a lot of black pepper. The recipe calls for 2 Tbsp of black peppercorns for a 5 cup batch and that seems pleasant to me. I might add some additional cracked peppercorns next time. The peppercorns are softened during the long cook but still give a nice little tongue-tingling pop when you bite into them. The header notes recommend a curled shape like gemelli or rotini to capture the short rib bits. I chose the reginette (little queens) shape from my recent Etto purchase. I will be freezing the ragu in meal-sized portions and should have an almost life-time supply! Anybody want some?

Anything from Michelin fine style dining to street food. Never been to Canada so not sure what to expect from the food culture. Like where I live, it's really tough to find good Mexican food - so I wouldn't recommend people going for that. 😅 Edit: got my eTA approved in like 2 minutes. Way faster and cheaper than the ESTA. 🇨🇦

Six Seasons of Pasta has three recipes that use a celery root purée as a base for the sauce. The celery root is peeled, cut into chunks, simmered in milk with bay leaves and blitzed in the blender. I followed his suggestion to freeze the extra purée in meal-sized portions and look forward to using it in different ways. This is the Celery root and seafood "chowder" on p 372 With shrimp, scallops and white fish (I used rockfish), this really does taste like a seafood chowder, though if that’s what I’m craving, I probably want soup, not pasta! I learned from making one of the other celery root recipes to limit the amount of celery root purée to what’s specified. He says a few tablespoons in either direction is fine but too much really gives a gloopy, pasty appearance. The purée has a very light texture and is not pasty at all but too much and it really looks that way. I used spaghetti triangoletti as the pasta. The lemon juice and the drizzle of lemon agrumato oil added the perfect finish.

Mine is only 800w and I do more cooking in it than just reheating. I found it to be completely adequate for my needs.

@Tropicalsenior good points. I dont know what size Micro NYTimes uses but Id bet if your Micro is not ' close to full size ' you will find out using the initial times then adjust from then onn. just s guess . check PM's

What kind of food? What vibe?