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SteveW

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Posts posted by SteveW

    Rahier Patisserie

    in Ontario: Dining

    Posted

    Time to move to Toronto and open a pastry shop!  :smile:

    Explorer, do you know if this was the fellow featured on Martha Stewart making brioche?

    Francois Rahier has definitely appeared on Marth Stewart Living before(I remember two appearances). I can't remember if he made brioche, croissant and/or something similiar.

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    Steve

    Sally's Apizza

    in New England: Dining

    Posted

    I echo Ellen's query, soon after I read the JoeBurger posting. Previous to this, I've heard of an oil fired pizza oven once ever. It's the oil fired brick oven at the famed Tacconelli's Pizza in Philadelphia. I've been wondering about this type of oven ever since(couldn't figure out a way to post this question at eGullet before). Since JoeBurger piqued my curiosity. What is the name of the New Haven pizzeria landmark with the oil fired oven?

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    Steve

    Alberta Beef

    in Western Canada: Cooking & Baking

    Posted · Edited by SteveW (log)

    There's plenty of barley used to feed cattle in the United States, often in a blend with corn, wheat, soy, molasses, and hay (plus all sorts of chemical stuff). My understanding is that, in USDA Prime-level beef, it's prevalent. Niman Ranch beef is a good example (and that's not even Prime).

    Canada, and particularly Alberta and Manitoba, produces some excellent beef, but most of the stuff that would truly compete with USDA Prime is exported to Asia. Canadians (and tourists in Canada) don't get beef as good as what you'd get in a top United States steakhouse, unless they import the beef from the United States (as some steakhouses do, especially in Quebec). "AAA" Alberta beef is roughly equivalent to the high end of USDA Choice. This is a big oversimplification, but it's a starting point for the discussion.

    I would rephrase it, and say the top level of Alberta "AAA" is roughly equivalent to the high end of USDA Choice. Don't know much about Manitoba beef(might of tried it once ever). Ontario beef can also be very good.

    You're right, almost all very best Canadian beef(most marbled), goes to Asia. The very best Canadian beef is considered too fat, for the Candian marketplace. Personally I don't understand it, especially in the major Canadian cities(Montreal, Vancouver, Toronto), where USDA Prime steakhouses are popping up more & more the last 5 years.

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    Steve

    Montreal Bagels are Best

    in Eastern Canada: Cooking & Baking

    Posted

    identifiler, there're Montreal-style bagels in Jewish communities of New York?? Where specifically in New York, & give me names of the establishments.

    maggiethecat. Pines Pizza is now at Parc & Mount-Royal(next to Dusty's). During what years, did you go to Pines Pizza at their original location? I'm trying to figure out, approx. when they moved to their current location. The original owner sold Pines Pizza around 4 years ago. Have you eaten the pastrami at Manny's in Chicago? I wonder if it's any good(comparable to the best Montreal smoked meat?). Manny's is listed in The Saveur 100, as among the best pastrami

    anywhere.

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    Steve

    Rosalie Restaurant

    in Eastern Canada: Dining

    Posted

    I didn't see the burger on the lunch menu. Is it special order?

    I had lunch at Rosalie last week and had a terrific lentil and endive salad.

    The chicken curry though...no comment (I know I'll get in trouble for that remark) :wink:

    Tell me riboflavinjoe, what is the cream topping on the strawberry dessert?

    I was at the Rosalie restaurant today. Joey is correct, the burger is available on the lunch menu, listed under "plat a $12." The topping on the strawberry dessert is creme fraiche.

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    Steve

    Hong Kong Restaurant Recommendations

    in China: Dining

    Posted

    Looks like you have enough Dim Sum advice.  But don't forget to try some roast goose!  I always go to Yun Kee's which is halfway up D'Aguilar street (Hong Kong side, Central).

    I think you're thinking of Yung Kee. It's renowned in Hong Kong for their roast goose.

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    Steve

    Hand-pulled noodles

    in United Kingdom & Ireland: Dining

    Posted

    But if anyone can tell me where to get those noodles I would be very happy.

    Actually I don't think they're too hard to make yourself - the dough is normally just flour and water - no egg. You pull them by holding a thin sausage of the dough at each end and twirling it between them, using centrifugal force to extrude it

    ok, maybe i should find a picture to explain it!

    j

    From television demos, by top Chinese chefs showing the technique of making hand-pulled noodles, it does look like it would takes years to master. Just an observation. The ingredients used are basic. I'll grant you that.

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    Steve

    Costco Around the World

    in Kitchen Consumer

    Posted · Edited by SteveW (log)

    The Costco outlets here in the Montreal-area, are located in the outskirts of the city, or in the suburbs. For the Canadian market, Costco has a freebie magazine, that showcases the products they carry, & new products on offer. The publication is available at all Costco locations across Canada.

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    Steve

    Food Network Chefs

    in Food Media & Arts

    Posted

    It was mentioned recently in another eGullet thread, that ex-TVFN host David Rosengarten does a food/restaurant segment for Channel 5(Fox New York). For which show(I'm guessing part of a news program), & does it have a set schedule when it airs(it seems to air on Fridays)? He did a segment on the Otto pizzeria, 2 days ago. Previous Friday(Jan 10), was it him, covering about the Old Homestead Kobe burger? I can watch the NYC television stations, through satellite television. Are there any other food/restaurant segments airing on local NYC television?

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    Steve

    Les Chèvres

    in Eastern Canada: Dining

    Posted

    I suspected it was you Stelio, that would join Les Chevres as head chef. Will there be a replacement for you at Le Lemeac, or will co-head chef Richard Bastien take over full responsibities? Good luck at Les Chevres.

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    Steve

    Food Network Chefs

    in Food Media & Arts

    Posted

    Near the end of Sara Moulton's reign hosting Cooking Live, she for one television season, hosted a similiar live cooking program on TVFN. It aired live from 10-11pm, but I can't remember the name. Also does anybody here know, the difference between this show, & Cooking Live(it followed the same format)?

    Great Chefs is airing on the Travel Channel. What is the 'ACT' television show? East meets West, I believe is not currently in production anymore(Ming is concentrating on running his Blue Ginger restaurant in Boston).

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    Steve

    Food Network Chefs

    in Food Media & Arts

    Posted

    Sara Moulton was, until recently, executive chef at Gourmet magazine.  I think she knows exactly what she's doing, and rather more than some of the other 'chefs' on the network.  Her TV personality is perhaps a little reticent.

    So Sara is not the Executive Chef at Gourmet magazine anymore? When did this happen(must of been very recently)? Any reason why she left?

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    Steve

    Otto Enoteca Pizzeria

    in New York: Dining

    Posted

    I encourage more eGullet members, if possible to post pictures that they take. Especially professional shot type pictures, like Ellen took here. Now I know how the unique griddle/broiler cooked pizzas at Otto look like.

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    Steve

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