Daniel

Yeh, the guy might be a whiny twit, but I am going to have to agree with him.. It would not have ruined my dinner but, this has happened to me in the past.. And I chalk this up to stupid hostesses who think that they are the worlds gift to mankind.. Most likely she is some attractive young space cadet whose job it is to answer a phone, take down reservations and seat people at a table.. But for some reason one or any of these three things is too damn difficult for her.. I also would blame the couple being seated next to the whiny guy..Whiny guy is already sitting and eating.. It would be very uncomfortable to move all his things in the middle of there dinner.. The couple being seated next to whiny guy should have had the sense that Hostess didn't and speak up.. But instead everyone stayed quiet and no one was happy.. Except for clueless hostess who probably had the Beverly Hills 90210 theme song playing in her head. I am going to say that in the last year I asked not to be seated next to people, like directly next to people, in a table that is normally a four top that has been moved 6 inches from each other in an empty restaurant 3 times..

Ok.. I forgot to mention.. I chose a book last night while walking in the door from Montreal.. I purchased a book from a restaurant I was eating at that had the entire menu from that night.. And although I will be making things this week from that cookbook, that would not be fair to the game.. So I did a quick little spin and grabbed a random book.. I got Rick Bayless Mexico- One Plate at a Time.. This will be interesting because I had to move my entire fridge and freezer to my office in New Jersey.. So anything I make will have to be purchased that day.. I have not made anything from this book before.. But I have been wanting to make his masa boats for some time..

She does not prepare her shrimp and grits this way.. However, I saw a photo from Scott Peacock's restaurant where he serves a bowl of shrimp and grits with a plank of French Bread over the bowl... Although,it might seem to be too starchy and perhaps it is too starchy to be healthy, it tasted awesome. Really, it was not overwhelming at all..

This too looks great.. I should have eaten lunch..

Wow.. How pretty great job Snowangel and the shrimp dish too..

Phila, your photos are always awesome.. Really, I have eaten there and it didnt look that good in person.. Seriously though, the place is very solid.. I too had a group of guys in the back demanding most of the attention of the staff..

I really liked Snowden a lot.. For me it reminded me of a Deli in my hometown.. The smells of chicken soup even at 830 in the morning were a good sign.. I prefer it to Shwartz's.. But when I have photos and time I will do a whole review and an explanation as to why.. Thanks to our waitress at Joe Beef, she told us to go to Fromagerie Hamel Fortunately our counter guy did speak English to us, unfortunately he was only working there a month.. I dont think he had much experience before he got his job there.. But because of there policy to encourage tasting before you buy, we did really well.. Our first cheese we purchased was the beautiful triple cream. A Bourgnone of some kind.. Next we purchased a huge like 20 dollar block of Parm.. Then we bought a Blue Goat/Cow Cheese which was really strong.. Then we bought this super creamy Roquefort, obviously we got about three bags of Curds or Squeeky Cheese.. (I bought the cookbook at Pied de Cochon and will be making the Foie Gras Poutin ) Then there was this cheese that has won several awards.. Divers Au Poids?And I got this one cheese from France that was very Winey..The name escapes me but it had a moderately strong taste of wine.It was the Tomme Savoie Au Marc.. I plan on doing a detailed review of Joe and Pig Foot .. I have taken pictures and will post with in the next couple of days..

I myself didnt bring any of these products home.. I just bought them for a friend living in Canada.. But if one were to bring things across the border.. I would say to put meat and cheeses in places like the glove compartment Or the center console of your car.. Under the spare tire would be a good place too.. Then have a cooler and after you cross the border stop at a gass station and get ice or something.. But if it is illegal I would tell you not to do it.. Thankfully we did not.. This is like half the products we bought for our Canadian friends.

Just got in the door.. What an awesome weekend.. Thank you everyone for your suggestions.. Friday we went to Au Pied de Cochon, Saturday we went to Snowden Deli and Joe Beef.. Today we woke up and had a couple of beers and some Poutins at La Banquis around 9 am.. Then went to Jean-Tallon and filled up the car with everything from Moose, Deer, Caribou, Lamb, All sorts of Pig,Pigeons, Various Mushrooms, Sausages, Whole Duck Livers,Ducks,Pate, Wines, Whiskey,and various cheeses.. What a great trip and a wonderful city.. Thanks for all your help.. I will post my reviews and photos in a little..

Hey.. Have a good weekend everyone.. Time is running out for the first week... Hope to see more people picking books!

French with a Mexican Twist.. I dont know if I am ready for that. But I would be into trying those other markets.. Thanks for your suggestions..

Haha.. Thanks Dave.. Opening a can of food and plopping it on the plate is the first image that comes to mind.. However, as you say, I am sure thats not how it went.. Its just very funny to imagine it.. Maybe I can do a Joe Beef for lunch and a Au Pied du Cochon for dinner..

Thanks.. We have also heard good things about Lesters.. I think a pastrami/poutin crawl might be in order.. We really liked Europea too.. How would these places hold up to Europea?

Hey thank you guys so much for your suggestions.. Dave the cromesquis sound out of this world.. I spoke with our Montreal friends and they told me for smoked meat Snowdon Deli on decarie blvd is better then Shwartz's.. Having been to Shwartz's should I try Snowdon? So between Joe Beef and Au Pied du Cochon for Saturday I dont think we can go wrong.. By the way is Au Pied du Cochon, the foot of the pig?

My girl and I just decided last night to go up for the weekend.. We have been before and had two really good meals.. One being at Shwartz's the other being at Europea..http://www.europea.ca/eng/index.html We have some friends from Montreal, who during our last discussion told us that there was a place older and better then Shwartz's.. Is this true.. Anything better then St-Viateur Bagels? Whats the best place for Poutin? Last time we were there, a couple of years ago, someone was putting foie gras in there Poutin.. Also we are looking for a great place for Saturday night.. We are looking for a chef who uses local ingredients.. From local farms in the area.. Doesnt have to be expensive, just has to be great... We are bringing up several coolers for Atwater Market.. Thanks for your help..

So, its night two of cooking with Edna Lewis.. Having made the shrimp paste the night before, most of my work was done.. Made grits with butter and cream, spread it on toasted buttered bread rubbed with a bit of garlic.. Then topped with shrimp paste and then real hot runny gritz.. Cayenne and green onions.. Catfish stew from her book.. Very simple, very subtle flavors.. The catfish was two pounds cut into 12 pieces eached browned in butter in a dutch oven.. In the stock there were onions, carrots, a bit of thyme,a little bacon,scallions,tomatoes,black pepper and a cup of water... The catfish was added and simmered for 25 minutes.I really enjoyed this dish. The catfish was flakey and buttery..The recipe called for adding water to the vegetables instead of the usual (optional stock) suggestions.. I dont know whether its the time the book was written, or that was her actual suggestion for the recipe.. Wouldnt it be better to use seafood stock or make a catfish stock, or a stock from the shrimp shells I had leftover from the shrimp paste? Not better, but different.. Those are certainly options, but the water really allowed the flavors of the fish to shine through..This was a simple beautiful stew..

I am going to add a revised version of my original.. This was edited by Pontormo, so this would be a two person entry.. There once was a man from Peru Who devoured too much Barbecue He'd scarf fistfuls of pork Forgoing his fork, So his heart became gristle and goo.

Nice Pontormo.. My big toe recently grew out The doctors called it the gout An option to choose Is no oysters and booze I am going the medication route There are Crystals forming in my toe But there are worse places it can go Like Jupiter or I am just going to stop now..

Really, I am in love with this book.. In addition to making two things out of it this evening, I am making two more tomorrow.. Using the recipe for white cornmeal fried oysters, we made po boys.. Or actually one giant Po Boy.. With 12 bucks worth of oysters, this sandwich is rather pricey.. We fried the oysters in a Bacon Fat and Leaf Lard!!! I really liked this combo. Duh, ya think! Edna Lewis is really no joke.. We made a quick remoulade sans the hard boiled egg.. Added romaine and cherry tomatoes. Just to get a feel of the size of this bad boy.. Plated with another one of her recipe.. I took the little ones pumpkin and cut it up.. I added it to onion I had fried in butter, with thyme and errrrrah, some of that there bacon grease.. Then added the boiled pumpkin pieces parsley, and crumbled bacon on top.. It was average.. But it could have been due to the old pumpkin.. I have the seeds though! Sandwich: Bite: Tonight I also made her shrimp paste that I plan to add to hot grits.. Served a long side a plank of garlic bread.. A la Scott Peacock.. Her shrimp paste was take 2 lbs of shrimp and cook in 2 sticks of butter.. Remove the shrimp and butter and deglaze the pan with equal parts Sherry and Lemon.. Combine and food process. For the main I am also making her catfish stew.. This book is a definite keeper..

Yes, sir.. I am very excited to try this place..

I hear ya.. Thats one of the many things I miss about smoking.. Seeing my guy at the deli everyday..

Chufi, Doc, and Lapin, you guys really came out of the gates quickly.. I am not exactly procastinating yet, due toi Trick or Treating, but if I dont make it by tomorrow I will be. Lapin the soup sounds out of this world.. Tell me more about the book, in terms of the style of cooking or the other recipes that interest you or have made.. Doc, the chicken sounds great.. I am surprised you reduced it down to one breast! Are you upset you dont have leftovers? Chufi, those onions do sound/look fabulous.. And whether or not you like the recipes, it looks like you cooked the heck out them.. Looks expertly done..

Sheena, I recommend it..

I wonder about that. (Your average Shake Shack customer certainly knows and cares who Danny Meyer is.) (Which is not to say that I disagree with the rest of your post. I don't.) ← So that explains why people get so excited over an average tasting burger like Shake Shacks.

Yes it is. This was a medium rye with lots of caraway seeds and a pleasant, sour bite from the sourdough starter. ← So we are talking about just one Food Store.. Not a Market.. So like a Bon Marche in Montreal or Pikes Market in Seattle, or Philly Reading Terminal Market, or Arthur Avenue Market, or the Green Market in NYC doesn't count because they are a collection of stores? I dont know, for me I would go with Citarella in Manhattan.. Just because there meat department is out of this world, they have an interesting Fish Department, and they have great coffee, foie gras,truffles,caviar, a decent smoked fish department, a nice cheese department, an ok baker, but skimp on the vegetabels.. And worse of all, no booze.. Oh well, they are pretty close.. P.S Another plus.. The place is small without being crowded.. They dont have space for nonesense, everything in there is good..