Daniel

Oh my g-d.. You guys are about to hit a million.. Congratulations on all the hard work and wonderful dinners.. How cool is that.. What happens at a million, some Y2K type stuff?

I am all for personal freedoms being taken away by the government. Obviously, the owners of a business should not have the right to determine what can take place in there own establishment regardless if its a legal activity.. A person should have the right to walk into anyone elses business and change the policy for themselves.. Hell if someone is a pacifist but wants to be a boxer, they should be able to walk into a boxing ring and decide that punching is too violent for them.. Who cares if the person knew boxing was a violent sport prior to taking the job, they should be protected.. In fact, a lot of boxers are uneducated and have no where else to work. In fact, I believe that the government should come into Egullet and just change a bunch of shit around..

Megan, I recently connected Rosanna Scotto to Scottos.. Today would be a great day for some Sichuan.. Good call!! Also maybe a little something flamable to the hot chocolate might help keep away the cold..

I totally agree with you on this.. I absolutely love that type of butter.. I keep a nice selection of butter around and this is my favorite..

Last point because I dont want to think I am beating up on you or anything.. The place has great food, it is a little informal service wise but, that adds to the homey feel.. In the future, I believe the bar is high enough that it would be difficult for a three year old to eat at it. And what are the rules in Canada about children eating at a bar?

Ahh the things that get me out of bed at 130 in the morning.. Adapting from the Portuguese classic recipe, I was thinking that Razor Clams and Pork Belly would be a really nice combination.. Has anyone had this or would know of a recipe.. What do you think would be the best way to have the Pork Belly.. Crispy or stewed? Or maybe just use thick squares of smoked bacon.. The base is normally a garlic wine sauce.. Should I add some Chickpeas or other beans or maybe rice.. I am thinking beans would be better.. Or should I just do oysters and pork belly instead? If anyone has ideas I would appreciate it..

THought of something that might go really well on top of toasts.. Havent made it yet.. Wanted to make some type of quail hash and have a lighty fried loose quail egg on top.. Or maybe some sort of rich stewed quail in a quail and wine sauce topped with the egg.. Oysters are good, really like Welsh Rare Bit, Cold Rabbit or Duck Pate or Rillettes, Breasola and Ricotta is very good,PDutch chicken salad with horseraddish cheddar, and of course hot turkey with gravy is always good..

Yeh, I dont know about this one.. Joe Beef is a real tiny place.. I dont know how many walk ins they would have.. I am assuming that Montreal is pretty cold this time of year and there are not too many people wandering around that part of town.. The guy on the phone when I went was really funny and immediately comfortable.. I asked him what the dress was like and he told me its nudist night.. Obviously he was joking.. But, I could see him getting pissed and telling you.. Honestly, it wasnt cool what you did and he told you.. That doesnt mean you are a horrible person but, at least you know for next time, cancelling a rezi hurts this place..

One book I have which I absolutely love is Escoffier.. Beyond the recipes, the man writes with such a tone of superiority ..My whole life I have met people who have spoken so highly of themselves despite lack of talent or credentials... This is the first time a person has actually delivered.. This type of matter of fact, this is how it should be done because I said so works for him.. In fact people with this personality should be forced to read this book to see what a real expert on a field looks like.. The man is a genius and its not up for discussion.

Last night was so much fun and it was an honor to have Miss Megan over..We were happy to be apart of her week.. Looking forward to seeing how the rest of her blog goes..

If you care anything about food, I would tell you to stay away from Spice Market.. The place is certainly gorgeous before its filled with people.. You want decor and Asian, I would tell you to go to Sakagura.. Its in this underground Japanese Tea Garden type setting.. The food is really good.. Its hip with out being pretentious.. But it might be a little tame for what I feel your looking for.. I have yet to go but, I have seen photos of the inside of La Atilier de Robuchon... The food is certainly going to be good and the room looks really pretty..One would guess its going to be expensive.. Asia De Cuba I went to years ago so I can't really tell you too much about it.. But along those lines maybe try Japonaise.. Its a Chicago transplant, two level place with a clubby feel.. I went there the first night they opened and had a fun time.. Sitting in the lounge ordering different tastes of things..

Thats a great situation to be in.. I made some the other day and I salted the skin and let it rest for a couple hours.. Then I fried in oil.. I have also seen people boil it for 15 minutes before frying.. I would love to see photos... Also if you can get green plantains where you live i would fry the plantains, then mash them with garlic and the fried pork skin... Look up recipes for mofongo its a really nice dish.. If anyone has the Au Pied De Cochon cook book there was a really interesting recipe with fried skins..

Love in the Time of Cholera.. One of my favorite books.

And I will raise you a little Hathor quail too..

Yeh, that looks pretty amazing..

If you look in the Stitt book you will see something I really love in there.. The cured pork loin sitting on the sweet potato crostini.. Very easy to do and can be served at any temp.. I just made the pickled shrimp this last Sunday, it was really good too.. How about turtle soup and serve little cups.. At this place in Atlanta called Bones I had grits mixed with a creamy cheese and cooled.. They then coated and deep fried.. I would even go so far as to putting a little country ham in the middle of the grits before frying..

Have you checked out The Lee Bros. Southern Cookbook from late 2006 yet? Their recipes remind me of those in Stitt's book (which I also like) but it is different enough that I want both in my collection. I borrowed the book from the library and want to make everything in it. The authors are from Charleston, so there are quite a few Low Country dishes. Thanks for sharing your Super Bowl feast. I want some picadillo empandas with garlic mojo! ← I have not but I will order it today.. Thanks.. I will share my picadillo recipe on here if you guys want.. Again sorry for the no photos.. I am planning Lamboree for the Spring.. I will definitely have photos of that..

I've been just reading and reading, wishing I'd been there to help---I'm a good hand in the kitchen. All the food sounded scrumptious, but these just brought back Football Sundays Down South---all the above spread out on the table for munching all during the game. I seemed to be the only girl in the neighborhood growing up, and our house was the gathering place for all the games, with a nice tableful of goodies---even then, I wasn't a sports person, and would disappear with a book til the plates needed re-filling. A coupla these afternoon gatherings, and every Good Ole Boy in town was at my beck and call, for carburetor fixings, for tire-changings, for dog-washing if I'd asked. We DID watch the last 12 minutes or so, after we got home from the movie. Daniel YOU DID GOOOOODDDD!!! And sweet sleep and recovery to your ladies. ← Hey thanks Miss Rachel.. I have been doing the Super Bowl at my place for the last few years.. Its nice to be the place where people want to come.. Thanks for sharing those great memories..

Yeh, I didnt really do too much watching of the Super Bowl. But it was certainly a fun time. I peeled a total of 10lbs of shrimp.. It took a while.. I timed one of the 5 pound bags and it took about 30 minutes. It was kind of relaxing in a way.. Stuffing 7lbs of chicken wings was a little annoying towards the end.. Thanks, they are still sick and somehow I avoided there colds.. They have been hanging out together and I have been sent to the couch.. Feel better Shaya..

I would go with blais's idea..

Just got sent a couple of photos.. This is one of my buddies slicing the leg.. Here is another one of my friends who took a to go sandwich.. Notice that brown paper bag in his pocket too.. Thats pork.. Haha.. Here was the bacon for the taco bar or the mac and cheese

Haha.. Although, kind of actually..I have that website on my signature..

Whoops I also made a popcorn that had fried onions and duck fat.. I basically fried up some onions in duck fat, a little before the onions were carmalized I threw in some popcorn kernals.. They popped up nicely and combined with the onions.. I added cayenne, white pepper, and a lot of salt..

You also have Chiles Too in the terminal where Wolfgang's is.. I think Wolfgangs is actually a good thing. For an airport place to have that cool of an oven is impressive.. I normally get a beer and a dog though..

I am really sorry to say, I was unable to take photos of the spread. Its a double upset because I had no photos of the guests either.. The weekend was really stressfull because both of the ladies had the flu.. I was left to prepare most of the feast myself.. This is how I did it. Friday I made the chili, the picadillo and the pickled shrimp.. The chili was ground beef with tomato sauce, ancho chile,onion, garlic and cumin. On the day of the Super Bowl I set up a Slow Cooker on a table.. There I put the chili and made a taco bar.. Hard shell tacos, salsa, shredded lettuce, pickled jalapenos, bacon, cheese, a crema..This was a big hit.. The Picadillo was a family recipe of Miss A. In ground beef I added raisins, olives, sugar, peppers, and onions.. On the day of the super bowl I made empanada dough.. Using Leaf Lard.. I used miss Rachel D's empanada maker.. The fried up so pretty and the dough was just awesome. I served this with a garlic mojo.. I also used Frank Stitt's pickled shrimp recipe.. 5 pound of shrimp with olive oil, lemon juice, fennel seeds, star anise, hot dried peppers, celery seeds and bay leaves.. On Saturday Miss A made a couple of really nice desserts.. Rocky Road Brownies and this flourless chocolate cake.. The cake had 1 lb of chocolate and 12 eggs..We used the batter of the cake to ice the cake as well.. Saturday I also made the pimento cheese from Stitt.. This was cheddar mixed with homemade mayo and roasted red peppers.. I served this surrounded by Saltine Crackers. I also stuffed 7 lbs of chicken wings with blue cheese.. And made a blue cheese dressing with creme fraiche and a ton of blue.. Thinned it out with some cream.. I also made a mac and cheese with double smoked bacon.. The cheddar I used was an extra sharp aged white.. Good stuff.. On Sunday, I made the Egullet NO BBQ Shrimp.. I deshelled five pounds of shrimp... Added more butter then the recipe called for.. I had this on a steam tray next to a bunch of halvded hollowed out sub rolls. .This way guest needed to only spoon shrimp into the long hollowed out roll.. Was a big hit.. I also had a cheese table..It had epoisse, exploratore, goats, blues.. The serrano leg was on a table that had toasted Cuban Bread, Marcona Almonds in Oil and Salt, Manchego cheese, and a good Spanish Olive Oil.. It was fun to see everyone playing with the leg.. Playing I mean slicing and eating.. People were very happy with it.. The pork belly I started early Sunday.. I deskinned the entire belly.. I then seared the belly and deglazed with maple syrup and vinegar.. I added more maple syrup after adding veal stock and submerging the belly.. Cooked it for 8 hours or so.. Then shredded the belly and served on a steam tray.. People were making pork taco and sandwiches.. The sandwiches were topped with cilantro.. Also with the pork belly I had the skin, here I salted the skin and sliced the back side.. Let some of the moisture out and then deep fried.. This was a huge hit too. Fried pork skin, fahgedaboutit.. My buddy made a clam dip.. I made deviled eggs.. With cayenne,white peps, apple cider vinegar, little mayo.. Topped with paprika.. People were really stuffed in the beginning since they all showed up around 3.. So I waited for half time to bring out the CHicago Pizza and the Wings.. The pizza was a super buttery crust that was stuffed with sliced mozzarella, a layer of pepperoni, then sausage, then green peppers.. Topped with san marzano tomatoes.. The wings were served with the Original Anchor Bar Sauce.. This is my favorite basic wing sauce.. Everything went over very well.. People were overly stuffed and happy... Really am sorry there are no photos..