davidkemp

Good stuff paul ,you are a true foodie .We were making flavored pitas with my turkish neighbor over the weekend . We make our own bread as well.tried making sourdough starter using grapes instead of yeast to activate,takes about a week .

both chez cora and eggspectation have the worst breakfast you could possibly get. beautys is the place for me.

Does anyone remember alladin restaurant on gouin blvd ?Was one of the better restaurants in town. there was also les trois arch further west.

federaly aproved wild caribou hunted by the inuit is available through kivalliq artic foods ltd.nunavut,canada. 867 -645 -3137.

loved the grilled sweetbreads and roast tongue at schneiders and sometimes if i was lucky the grillman used to throw in a couple of bull testicals

i prefered the early milos as well,been lately a couple of times ,its not the same .

how about the stage coach on jean talon and decarie.by the way wasn t there a seafood place close to victoria station?

how about the howard johnson on st catherine?especialy late night.

the last time i ate at schneiders was in the early 90 s,i guess it survived the meat scandal for twenty years wich i would say is not bad considering life exceptancy of new restaurants.i think they started in late 40 s.

talking about pitcha and kiska i remembered schneiders steakhouse on decarie.was one of the best steak places in town.started eating there back in the 60 s.what ever happened to them?

before going to bed after a night of binging have some tripe soup ,guaranteed not to have a hangover.

i usualy use shallots or pearl onions whole slowly simmer in rich chicken stock so they dont fall apart .could be topped with cooking liquid and touch of cream and butter.yummy.

taking it kinda personal sfm.reminds me of sarah.

since you are so much into the quebec culture , i would like to know when was the last time you ate pate au saumon or pate chinois or maybe tourtiere and was it frozen or freshmade.

the french,italians,greek,asians,americans started there own distinctive styles of cuisine. during the early 1900 united states got the majority of immigrants from europe bringing their cuisine with them.restaurants started opening featuring their cuisine.they all did well because of bigger population.and i will tell you that if it wasnt for the italians , greeks ,and other european nationals coming here to immigrate,montreal wouldn t have the restaurant scene it has.new york.chicago started it all.great food towns.majority of top chefs are in the united states these are the masterminds of culinary trends.