feedthegut

Robert, No harm done. I, too, apologize for the confusion. Nigella - I'm also a fan of her cooking, but the cleavage is not an unwelcome bonus.

Wow. I acknowledge that my post was a bit off topic, but to go as far as to imply that I suffer from some deep-rooted psycho-sexual disturbance...that's a little harsh, don't you think? Then again, you may not be to blame...I've heard that excessive aggression is symptomatic of little man syndrome. Relax.

Completely off topic, but Nigella Lawson (I believe that's her name) is one of sexiest women on TV. Her looks and irresistible accent, in addition to her passion for food make her a sex goddess.

I've always wondered how successful the restaurants in Laval can be. I've seen these behemoth buildings pop up in the past few years. The owners are obviously sinking a lot of money into them. Are rents high? Is the market there to pay off the costs? I've never been too keen to indulge in any gastronomic adventures over there. Is the food generally good?

Disagreement is the spice of life. Why not do it by way of comparison? Is it out of respect for the restaurants being compared? Is it because experiences at any one restaurant may vary from time to time? From my point of view, a comparison would give me a good idea of what it is I should be looking forward to.

Perhaps in those cases the issue is not with respect to stars, or a lack thereof, but rather certain deficiencies in the writing. If any given journalist is unable to convey thoughts and emotions in the form of words, sentences and paragraphs, the solution ought not be pictograms. I'm thinking that journalism was, in such a case, maybe not the appropriate career choice (and I'm not targetting anyone in particular, this thread is hot enough as is). Ideally, articles should provide reference points to the reading public. Comparisons with other, more established restaurants might useful. For example, in the universe of Italian restaurants in this city, Restaurant A's food outclasses Restaurants B and C, and comes in a close second to Restaurant D, and so on and so forth with respect to service, ambiance, etc.

Whenever my parents go to Spain, they come back with a loaf of Manchego cheese, which we cut into reasonable size portions and vacuum pack. Those babies taste pretty damn good every time I crack one open, but then again, I'm a real sucker for the stuff.

Forgive my ignorance, but what's 357C (simple curiosity, I can't afford a $3500 membership fee) and where would I find "Fous Desserts"?

I have to agree. I went for the menu dégustation at Les Chèvres last week. The grape (I believe that's what it was) sorbet on rice pudding came along and rocked my world. My exact words were, "Awesome, best course so far." Which was saying a lot, since every course until that point had been phenomenal. But the highlight of the evening came in the form of a mignardise. An olive oil chocolate ganache on shortbread, I was told. I've never had anything like it. Nothing short of a culinary orgasm. Moaning, groaning, eyes rolling back, you get the picture. Hard to believe that something so small could pack so much power.

I read the Culinary School in Montreal thread last week, and I, too, wondered whether anyone would know of any cooking classes for those who weren't aspiring professional chefs. Although the Gazette article was helpful, I'm looking for first hand accounts. Second hand would be appreciated as well. Let's hope that this first posting on egullet is a fruitful one (Great job by the veteran contributors, by the way.) Thanks!