skunkbunny

Seemed to remember something about the Hong Kong opera having a cell phone jammer... remains to be seen if they make an affordable model for homes or restaurants. You could bring it to the restaurnt in your purse or briefcase and voila... no more interruptions.. from ANYONE. http://edition.cnn.com/2001/BUSINESS/asia/...a.cellphonejam/

Went to La Girondine yesterday as end of term trip. The setting is absolutely beautiful, especially if you climb the hill behind the farm and look out into the valley. We had a little degustation of Mme's foie gras au torchon as well as smoked magret and foie gras au sel, the last of which was really nice as it's very well seasoned and has a nice firm texture, although the others were very good as well. They are now raising pigs and making confit de porc, as well as growing organic veg which is for sale at the counter along with the foie gras and the confit. There is also a table champetre. If you want a mild tirade ask about new health regulations and the MAPAQ (sp?). The owners were extremely friendly and welcoming and let us watch the gavage (albeit through a window) as well as explaining the process. Also: Cidrerie Fleurs de Pommier 1047 Route 202, Dunham (450) 295 2223 Nice selection and tasing as well as a whole gamme de produits derived from apples. Gave us a nice tour as well and everyone bought something. Products available at Les Saveurs Du Marche, Jean Talon (Pommeau D'Or and Cle des Champs were two very nice, and popular, products) There's so much more in this area.

"New Food for Life" by Najmieh Batmangliji .. pretty good Iranian cook book .. the Tunisian cookbooks (en français) sound interesting

I know that this is old... but you need to make the nitter kibbe to fry your injera... that stuff is sooo gooood.. I have also seen dried injera... maybe for next time

Thank you all so much

Yuki and Gary, for both your recipes the scallops are soaked before being shredded? Is the soaking liquid used?

there is a jamaican drink called Guiness punch which is a creamy sweet drink I believe is made with condensed milk. Actually quite good.

I'm wondering if anyone has any recipes that use dried scallops?

Wow, I remember having this dish 15 years ago, as a 13 year old at what was then Hsin Kuang, the big temple like restaurant on Spadina north of Dundas.. It was very exciting, this gwai lo was very impressed:)

I make them, and my mum makes then, she puts: sliced fried porkchop, marinated before cooking, lettuce rice vermicelli, mint, asian basil, coriander 2 cooked shrimp cuke shredded, carrot shredded I like them with no pork and shredded roast duck and duck skin instead... I mix the duck with a bit of hoisin, chopped green onion, and some herbs (betel leaf is nice) I like the bean based dipping sauce.. Your mayo sounds really really yummy, as does the japanese twist, and rolling the lettuce!! :)

the vietnamese resto next to foufounes on Ste Cath used to have the 7 course beef meal , this was like 3 years ago..careful of the ground beef wrapped in caul fat..yeesh.. there might be some good places for 7 course beef in CDN.. maybe someone else knows :)

I have never tried this but what about annato seeds (achiote)? they are quite a powerful red dye and shouldn't be too hard to find in Latin american markets, or fillipino markets. just a thought Would paprika do it?

-as to pho bang new york... I have eaten there once so cannot really judge the place... I know everyone raves about it..but my one pho there was immensly clove heavy. For me I like cloves to be a secondary or complimentary flavour to the other spices... or if cloves are predominant to at least have a good meaty flavour to go along with them. Pho bang new york was like eating one of those oranges covered in cloves that granny keeps in her linen drawer. Hyperbole. -Is pho bang your fave Maeve? Now I'm thinking I should go and try them again, maybe I just had a bad pho day. -I never liked cristal #1, although my ex roomate looooved it. I found it to be more cantonese style.. egg noodles with bbq pork soup etc.. than viet. -I frequent the Pho Bac in chinatown but will give the other a try :). - as a note: the beef stew ( bo kho...) at Pho Nam Do (7166 St Denis @ j talon); had yesterday for lunch and was exremely good.. I love vietnemese beef stew as well.

lol... Pho bac is a current fave, like for the past 4 years lol, I love their beef stew as well, nice and fatty. Had very good Pho on St Denis just south of Jean Talon, it was sweeter than I'm used to, but very good. Has anyone had Pho at cyclo on du parc? I will try the other sugestions, thanks

ah ha.. my bad as it were (according to maison du gibier's web site they have) (and thanks for reserving judgment on my sanity.. i appreciate)

I'm doing a little self-indulgent research project on Viet soups and am loooking for peoples recommendations? Any favourites?

am i insane or would maison du roti not be able to sort you out.. or were you trying to avoid the sous-vide? Ask Alain for the duck fat though, as I recall he always has too much.

I have been reading the great thread on fresh white asparagus as I eat my first tomato sandwich of the summer. My mum always made tomato sandwiches for me and my brothers when summer rolled around; thick slices of tomato, toasted bread, salt, peppper and never enough mayonnaise. I wondered if other members had favourite summertime dishes or food memories?

-My aunt bought me some pearl jasmin last christmas and in so doing will probably be responsible for bankrupting me as it is my new addiction -Kennilworth orange pekoe, smells and tastes of honey -Roehampton broken orange pekoe with milk for 4:30 pm

I have read Sri Lankan recipes with it used in rice and curry dishes but have never tried

wow .. this is so great . thanks so much. I can't wait to try these recips, especially the idlies. Thank you to all involved in this and I can't wait for the next installments :)

Couldn't resist throwing in my 2 cents as it were: approximately: Boil 1 1/2 cups water with three nice pieces cassisa, 2 lobes star anise, 3-4 cloves, 2 smashed slices ginger, 3-4 green cardamoms cracked, 2-3 peppercorns, 1 blade mace. I let this boil a good few minutes to infuse well, then I add about as much milk as water, sugar to taste (usually 1 big Tbsp) and a good Tbsp or a bit more of tea (my roomates' nice looseleaf English Breakfast works well). I then simmer for about 5 minutes or so, strain and drink or put into a thermos with spices and all and take it to work as so. I personally never really cared much for the black peppercorns in masala chai; bought a cheap pre-mixed thingy from India once and it was overpoweringly pepper heavy, tasted almost uniquely of pepper. I sometimes spice it with just ginger, nothing else, so I guess if I had to have a favourite spice that would be it. Had never thought of using black cardamom, it sounds nice .. I'll try it tomorrow morning. What types of tea are usually used for masala chai? I assume recipes vary according to region? What would be a charecteristically North Indian compared to South Indian spicing ?