SteveW
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Posts posted by SteveW
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Genevieve Grandbois also makes caramels aux fleur de sel chocolates.
-Steve
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I phoned my soon to be "Deli" person in NYC who has worked for over 20 years at both the "Stage Deli" and "Carnegie"...
Good grief Charlie Brown! This afternoon's episode of "Into The Fire" on FoodTV Canada featured Carnegie Delicatessen and Restaurant. I have never seen sandwiches like those in my entire life. 6" to 8" high, 3 1/2 lbs of meat! Nothing short of extraordinary.
The owner's favourite saying: "I only have two rules. First, you can't leave until you finish what's on your plate. Second, if I can see an empty plate, then I know I've done something wrong."
It's the case with all the major NYC delis serving pastrami. That's their standard size. It's ridiculous!!! I don't understand why the obsession in the US at many restaurants, with serving such huge huge portions.
-Steve
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From what I saw on "Into The Fire" of Carnegie making their own product, pastrami is steamed and corned beef is boiled. Montreal smoked meat would be, as it's named, smoked.
NY pastrami is also smoked. As far as the difference between NY pastrami & Montreal smoked meat. Old fashioned Montreal smoked meat uses the brisket cut, while NY pastrami is usually the plate cut. And spices used for Montreal smoked meat vs NY pastrami are a little different.
-Steve
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That one up on Bernard near Park is pretty good, blanking on the name. They've got addictive little rugelach. I look forward to hearing what other people recommend.
I went by the place on Friday. It's called Boulangerie Cheskie(359 Bernard West).
-Steve
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Is their a Ottawa chapter of Slow Food(Slow Food Ottawa)? I have an article from mid-2003, that a Ottawa branch of Slow Food was going to open.
-Steve
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Hi Steve!
One of my all time favorites is the White Rabbit candy with the edible inner wrapper. Also, the name escapes me at the moment, but ever since I was a wee bitty thing, I've loved the thin plum discs, what are they called?
What are your favorites?
I know both of your candies(also don't know name of the thin plum discs). As far as my favorites, I would have to think about it for my complete list(& many of them I don't know their proper name). Two that come to mind. One is a dates w/walnuts candy(it's small rectangular shape, & comes in about 12 a box), but don't remember its name. Second would be dragon beard candy(this is a bit specialized).
-Steve
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Any favorite(s)?
-Steve
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Any comments about Carlo's? I heard some very favorable comments on this pizzeria, but it was from 2-3 years ago.
-Steve
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I just came back from lunch at Feenie's. Of course I had to have the burger! It was OK - not bad, not great, just OK. They didn't ask me how I wanted it cooked, and delivered it medium rare. Am I just being picky to expect the burger done to my taste at a place like Feenie's?
Isn't there some kind of law in Canada about cooking burgers, in order to prevent E. Coli problems - like you can't even ask for one medium rare, they can only cook it well done? (I tried searching to confirm this, but couldn't find anything).
There might be a law in Canada about it(vaguely remember hearing about it), but how are they going to enforce it? I ordered my burger medium-rare today(in Montreal), & got a medium-rare burger(burger places usually overcook my burgers).
-Steve
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-- Kevin Brauch was indeed the floor reporter for the earlier Iron Chef America specials. However, the Iron Chef USA specials, which featured William Shatner as the Chairman, and which had the annoying-as-hell non-stop cheering of the studio audience (prompted by the producers of the show, who urged them to cheer with signs and instruction cards), had a female floor reporter whose name I don't recall.
The female floor reporter on the original Iron Chef USA was Sissy Biggers.
-Steve
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What I find strange, is that considering 'Ramsay's Kitchen Nightmares' is a Channel 4 production, it would air on BBC America.
-Steve
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I was also mislead, by the title of this thread.
-Steve
From the title of your thread, I seriously thought they had Mea Culpa'd to something...I really find the title of this thread to be quite misleading
And, of course, they have admitted to nothing, with the possible exception of making a great deal of money on the programs they offer ..
and they will continue to offer what the paying customers wish for ... as will the advertisers .. just the way the marketplace acts ...
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goshi:
Could not agree with you more.
I also watched the food network from the beginning.
I really enjoyed Rosengarten, Griscom and Richman et. al.
It has become such a parade of silliness.
I hardly tune in anymore.
How many times can we watch how salt water taffy is made
for fifteen minutes.
Can't the dental association find another outlet to promote
their practice.
The Griscom & Richman 'Dining Around' show wasn't that good. Rosengarten's 'Taste' was excellent.
-Steve
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there is a new edition that came out several months ago. i think it's on amazon, but i'm not sure.
The new editon is called Chinese Food Finder: Los Angeles and the San Gabriel Valley. As skchai mentioned, there's now editions covering SF & NY.
-Steve
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You can try a Montreal source. I think it's the same Canadian Kobe beef(Wagyu beef to be precise). It was discussed in the Montreal eG section here. I think they will ship to individuals(no miminum 100 lbs. requirement). He use to have a retail location, but not anymore.
-Steve
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I think Martha Stewart use to have a Garland salamander in the kitchen of her television show. How much does one of these babies cost?
-Steve
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The confirmation now, yes. But when I first heard several weeks ago, that he was scheduled for Thurs Dec 2, it was not made public.
-Steve
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When I read this comments on insects a while ago I was actually in the middle of writing up a piece about eating insects in China... anyway, if anyone is interested it was in the Financial Times Weekend section on Saturday and is currently on their website... pretty tasty meal actually!
Fuchsia D
A bit of a correction for you Fuchsia. Your 'eating insects in China' article available online at the Financial Times website, is only available to subscribers of the site. I just checked to make sure. Haven't checked the Financial Times site in many many months for their food articles, since I became aware that they switched it to a pay site. BTW, I did pick-up the Financial Times Weekend edition over the weekend, so I have a copy of your article.
-Steve
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Just heard a confirmation today, that indeed Bourdain is scheduled for Christine Cushing Live Thursday Dec 2.
-Steve
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What was the reason for FG'S change of mind from 2000 to 2002? Did Katz's quality decline? I think its also time to hear his next two year evaluation
Can you provide a link to his article.You have to remember, the Schwartz's smoked meat that he tasted in 2000 & 2002, were based one or maybe 2 smoked meat sandwiches. That could account for the possible difference. It would take multiple visits to Schwartz's, to get a better idea, if they're better than Katz's. While he's probably eaten pastrami at Katz's 50+ times?? I'll PM you his 2002 article later today. It's not specifically about Schwartz's, instead it covers the Montreal restaurant scene.
-Steve
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I could even answer this. FG, could correct me, if anything is incorrect. On his taste test in 2000 for the Montreal Gazette, where he pitted NY Pastrami(Katz's) vs Montreal Smoked Meat(Snowdon Deli & Schwartz's), he prefered Katz's over Schwartz's. Two years later, he visited Schwartz's, & thought that the Schwartz's smoked meat was just as good, if not better than Katz's.
BTW, you correctly say Cott black cherry soda. Many Montrealers(including some people in the media), still mistakenly call it cherry coke. Black cherry soda & cherry coke are two different things. Cherry coke is coke flavored with cherry.
-Steve
So FAT GUY,Are you purposely not telling us who you like better.. Just went to Montreal for the weekend and went to Schwartz's.. I instinctually will defend New York over Montreal any day, but I must say that was an amazing sandwich.. The guy at the counter told me that people always claim that shwartz's is a better sandwich then katz's, but he couldnt tell me how many people said it to him in french.
I am not ready to give montreal the title, although i am pretty sure i like the juicier New York sandwich better, I hate to say i like clott blackcherry soda better then Dr. Browns. I am really curious to hear your opinion on which is better..
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Is Vancouver crab = Dungeness crab? Meaning is it the same thing?
-Steve
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Thanh Long and Crustacean in San Francisco are two musts for bay area crab lovers. Just try the crab and garlic noodles at Crustacean and you'll see what I mean.
Are you sure about that? Despite all the press raves about their Dungeness crab & garlic noodles, I've heard from several people that Crustacean uses frozen dungeness crab(they don't like to admit it)!!
-Steve
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What about if the glass bottle is clear or dark? Does that in anyway affect the taste(the small coke glass bottles are green from my memory)?
-Steve
Hot Cross Buns
in Western Canada: Dining
Posted
Are hot cross buns available year-round in these Vancouver bakeries? In Montreal, bakeries only make them for a short period of time(maybe a couple of weeks per year). Can remember for which holiday(maybe Easter), it's made.
-Steve