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That it ! Our peanut season is over for this year ! I can tell you that last saturday was so cold , I felt like a peanut popsicle ! I will still be preparing the peanuts/pacanes for Marché des Saveurs ( they dont take a cut on them , so all the money is still going to the foundation!), but inside . They will be fresh , since I plan on making them twice a week Thank you to all thre gulleters who showed up. It was nice chatting a bit with all of you. If you feel like helping us wrapping our 2000 gifts next weekend ( dec. 10th and 11th) , you are welcome ! We will be doing that at Brebeuf college ! Make me know through. : www.ptitslutins.org ! Thank you againg , and see you next year for this new Marché Jean-Talon tradition !

We are very pleasd with the recepies for the grilled cheese but... for the purpouse of making money for the foudation , they were not a very good thing: not enough profit for the effort. But we are very exited about them and are trying to do something next year , earlier in the season. The fast food offering is stagerring right now at MJT , with the new extension. so we have to find a way to make it work. I want to pass this invitation to all of you: on thursday december 1rst , at the mezzanine of JMT , Les Ptits Lutins will have their annual wine and cheese , from 6 to 8. Marché des saveurs will offer the cheeses and hors d'oeuvres, Domaine Pinnacle is offerring iced wine , and the foundationis offering the wine ( the foundation is not rich , so the wine will be OK , but dont expext to make a discovery! ) This event is free , and we will not be asking for money ( but peanuts , t-shirts etc. will be sold).There will be live music. It is just an event for World AIDS day where you will be able to hear about the foundation and it's impact on peoples lifes. So you will all be welcome , but if possible , make us know you are comming by e-mailling at this address before noon on thurday : info@ptitslutins.org So thank again everybody for the kind words about he peanuts and your suppost !

We did make some tests last year , and they will keep for two weeks , if you keep them dry. So I would suggest that you put them in a tupperware type container instead of keeping them in the paper bag. I had a custumer last year that bought a tyriple bag to bring to Québec city everyweek and told me that he had no problem ! The best way to reheat them is to put in a non-stick skillet , on low heat and just reheat while shakking the pan at the same time. I did not try the micro-wave , so I could not say. Just dont reheat to much , since the sugar is just on the border of being burn , meaning already very caramelized already ! Marché des saveurs will have the sweet and spicy peanuts/pecanes until Chrismas. I will go weekly to cook them in their kitchen. The grilled-cheese were very good , but for me , not as fun to make. ( and for the foundation , not as " rentable". We sell peanuts all day , where as the peanuts sell all the time. And you have the show factor with peanuts: the wok , the smell etc. Thank you all again for your support !

I will give it to you...very discreetly , since I want to keep my custumers ! Some of my custumers from last year were waiting for me this yerar. This might become a new MJT tradition !

There is only one bagel in the world , and it is the Montréal bagel , boilled and cooked in a wood oven ! The silliest flavor you can get is cinamon raisin... The sin of half a bagel is impossible to do here !

I dont want to push too much , but only two weekend left to tey our sweet and spicy peanuts ( all for a good cause !) Come see us in front of Marché des Saveurs at Marché Jean-Talon ! I can say thast we are a success. Customers from last year are back saying how much they missed them , and I had to buy a second wok to keep up with the demand ! I obviously would not push a personnal product like that here , but , since it is for a good cause , I hope you wont mind me occupying this space ! Thank You again !

Thank you ! We do send a lot of gifts to the west cost , in Vancouver at Doctor Peter's House. Thank you for posting the picture !

I might cheatand send you the recipe ! Or I might not... I might loose my Montreal co stumers if I say too much !

Thank you Carswell ! I love getting rave reviews ! ( I had a good one once in Voir by Robert Beauchein when I was the owner of a small café on De la Roche Street , "L'Entre-deux". Yes , I was there on sunday , but I might have been inside at Marché des Saveurs when you came. If there was two guys there , I was one of them. The one with the goatee. You have the recipe right , but I wont say in what proportion ! But depending on how the cayenne distribute in the sugar , they can get quite spicy ! ( that is why I often eat the peanuts/pecanes with a good beer from MdS ! Thank you again for your visit , and if you feel like it , make yourself know ! I just hope I will have time to chat !

Thank you for the good words ! My volonteers did not know what to answer when some of you asked for Toto I had to explain to them what Egullet was ! I have to remember to tell all of them that I posted here about our peanuts since i wont be personnaly there each and every day! Thank you to the Egulletrs who came to see us ! I wi9sh I had more time to chat , but those peanuts have to be cooked !!! Hope to see many of you ! Thank you again !

I used to go to" L'amour du pain" in boucherville to get the "retrodor " baguette , so I am glad to see that it is now avalable on the island ! The baguette a l'amour du pain was the closest I had to a parisian baguette , and the rest of there offering seemed very interesting ! 393, rue Samuel de Champlain in Boucherville. 450-655-6611

Our grilled -cheese sanwiches were a moderate hit , but our hot cider is a homerun ! So , Les Ptits Lutins , with the help of Le marché des saveurs du Québec at JTM are bringning back their sweet and spicy peanuts. We have a lot of fun making them : we bring out the big wok and the gas burner and we got at it. The smell of the caramel forming in the hot pan with the secret spices is amazing ... and they taste great ! But the best thing is that , we make them for the Littles Elves foundation that bring gifts to people living with AIDS in residences all over Canada. You can learn all about us at : www.ptitslutins.org So come enjoy our peanuts and hot cider for agood cause , every weekend of november , weather permitting , of course !

Thank you for your input ! I will have to keep your exellent idea for next year , sine we are only spending october and november at Le Marché ! But I can see November as the onion soup month next year ! Now , if the weather can just cooperate with us...we had to postpone this weekend !

If it was in front of Marché des Saveurs , it was us ! MdS started doing grilled cheese with another organisation that help people in the market erea , at the beguining of september. The next weekend , QuiLait Cru , started doing them... I improved on the other group "recipie" ( Well , I think I improoved !)

Sorry !

For the remain of october , I will be at jean-Talon market , in front of "Marché des saveurs" , selling grilled cheese sandwichs for my rfondation ! I can tall you , they are quite good : Ile-aux-grue Cheddar, bacon and apple, or Chèvre- fin and sundried tomato pesto , or Saint-Honoré with homemade fig compote ! They are very tasty and for a good cause , The little Elves Fondation , wich send holyday gifts to people living with HIV/AIDS across Canada. Stop by , and say Hello ! I wont bre there every weekend , but ask for Antoine . I would be happy to meet some E guletters ! You can visit the foundation at : www.ptitslutins.org The website is bilingual ! Thanks !

Milane Cafe Italia Quincallerie Dante Corner St-Denis and Jean-Talon for the four asian super markets Allati Caserta for Canolies ( on Dante )( and go into the church in front to find Mussolini picture on the ceilling

I've only been to Jolifou , so I can't compare , but I really did enjoy it. It is in the 3o$ categorie ( if you don't go with the extras , and it is soutamerican inspired

I am not myself a member , my mother and a friend are. But here is the link to there website: http://www.slowfoodquebec.com/ I donT seem to be able to see i9f they have an english page. I've found that another problem is the noise level. There is the nice noise of happy eaters , but at one point Mr Picard was making the vinaigrette for the Cesar salad and the big plunger mixer he had just covered the noise of the restaurant ( not a small feast !)

Yesterday , may 23rd , I was invited to Le Pied de Cochon by mother. It was a Slow Food activity that presented 2 cheeses from les Iles-de-la Madeleine , Le Pied de vent , wich we already know and la Tomme des Demoiselles , wich is still made in too small a batch to be send our way from les Iles. I was seated with my mother , her friend Louise and my friend Isabelle. I was really looking forward to this evening for two reasons: it was the first time I would attend an evening with Slow Food and I had been once to Pied de Cochon and trully enjoyed my evening. Unfortunatly , Pied de Cochon did not deliver. It was a costly deception. While nothing was bad , few things where exeptionnal. First , there seemd to be a bit of problem with the service. Maybe it was due to the fact that they had to served everybody at once , maybe not , but the first 3 courses arrived at the same time... Now for the food: These 3 items arrived at the same time : Hamburger de foie Gras au Pied de vent , Salades des îles inspirée de la salade César ( Tomme des Demoiselles , Harang fumé du Fumoir d'antan desI_D_M , lardons), petit pot de soupe froide à la tomme des Demoiselle. Things that were right: the salad! Wow ! It was a mix of greens with pieces of cheese , lardon and somekind of salami , very small croutons and the vinaigrette. What Picard did is put the smoked herrind in the vinaigrette instead of the anchovy ( at least thet was our conclusion since we did not find pieces of herring in the salad , but the salad tasted smoky) Good combination of crunch , saltiness , sweetness and biterness from some of the greens. The Hamburger was to my taste very good ( it was half a burger per person). Some of my companion thought there was too much bread ( a kind of brioche bun) , but for me this was total indulgence: fat ,greasy, heaven. The burger was garnished with leatuce , sauted muschroom , Tomme des demoiselles and if I am not wrong some kind of reduction of ,or Xeres , or Balsamic, not very sure. I should ask those things ! So far soo good. But it went down hill from there. The petit pot de soupe froide was...hot ! A small masson jar arrived with lid screewed on. It tasted like... cheese fondue with not enough cheese in it ( very liquid) The texture was a bit granny and the taste abit "acre"( What is the english word for " acre"?). Only one person at our table kind of enjoyed it and some friend at another table like it pretty much because it reminded them of a cheese soup they had while visiting Cuba Next came " Vieille Poule et ravioli farcis au Pied de Vent". The poule was indeed very " Vieille" ! The presentation was two whole poule on a big serving platter. The birds were sitting in the sauce with some very tiny mushrooms and they were scattered with steamed fiddle head. Thank god for the green other wise it would have been a big brown plate. The meat was very dry , so dry that the sauce did not help it much. It was very difficult to serve: no knives where provided and the birds were not cooked to the falling appart point. It was sad that so many mushrooms were use in a sauce that did not have any mushroom taste. The Ravioli farcis au Pied de Vent were fun: The waiter brought two tin cans to the table. Picard had made a funny label for the tins that read : Ravioly chef Picardee ! The waiter opened the cans at the table ( with a can opener, obviously) and out came the perfectly cooked , hot raviolis ! ( they taste OK , but nothing exeptionnal) Vincent Lalonde , the guy who makes the cheeses came in our area of the restaurant to talk to us about his new cheese , that was very good and he brought some charcuterie with him that while not dried enough yet were very promissing. Dessert was Pouding Chomeur gratiné a la Tomme des Demoiselle. The pouding was quite good , but pouding Chomeur none the less , and it was not gratiné , but some shaving of the Tomme was on the dessert , and it was not hot enough to melt the cheese. While the portions were very generous ( I brought an almost whole dry Vieille poule back home !) , the final verdict of the evening was dissapointment. Aside from the salad ( and the burger) there was not an AHHH! moment the whole evening. All this is probably due to the fact that Pied de Cochon may not be used to this type of event , i dont know. But to be sure , I wont attend another event there. I will go back to Pied de cochon when they feature there regular menu , because for the big price you pay there ( the event was $80) , i am sure that the food will be a lot better !

Jean-Talon Market in Montreal has now put its summer dress ! well , spring dress !

Another happy camper at Jolifou ! I was ther yesterday with six other friend and we had a very nice meal ! On a thuesday , the room was about half full , wich is good i guess for a restaurant in that erea of town. I first had the lamb sweetbreadon a artichocke purée. Very nice: the sweetbread were very lightly breaded , sautéed and served on the puré.A litllte sauce was on top of it. The textures wer wonderfull: creamy, crunchy , sweet! ahhh ! My main was was the cornishgame hen with mole sauce: it was servrd on a bed of sweet potato puree and some roasted vegetable. All was done to perfection. The chicken was grilled and topped with the sauce ( i think that the chicken is usually cooked in the sauce , but i could be wrong) . The sauce was not as" amere" as remembered mole sauce to be ( but then maybe i never had good mole sauce) It had a spicy finish. The meat was very tender , and very juicy. Pleasure bite after bite. My dessert was the Creme brules , infused whit cardamome , cinamon and anis. very good again . Everything you would want from a creme brule , but with these amazing perfumes of spices. I manage to taste all the dessert on the menu ( we were seven !) And all were very good , with the dark chocolate pie and the crême bruleé being the spotlight for me. The lemon pie was not as tart as i would have liked , but this is a matter of personnal taste. Bread was good , real towels in the bathroom , relaxing decor and non obstrusive service. All questions were nicely answered, all plates were hot. The sommelier takes your coat when you arrive ! We wanted red betwen five of us , and he suggested a nice Italian wine (oups i forgot the name !) So a very very nice evening and very affordable ( my part of the bill , including my part of 2 wine bottles , with sevice and taxes came to 55$) Go to Jolifou !!!!!!!!

Regarding my post about SAQ terroir and Marché des saveurs. I went to my source to be sure of what i was saying about the new law affecting the selling of Québec wines and alcool. This is what my souce told me: It seemes that the wine and alcool artisant have the right to sell their products at the marché publique and at the production plan. But a lt of them got carried away and started to sell to depanneurs and supermarché in their erea of production. The governement obviously doesnt like it when somebody elses sell alcool , so they are " studying" what they will do and how. So this law is not a done deal , and Marché des saveur still dont know if they will be able to sell their wine after january 2006. So there is still abit of hope !

Regarding SAQ du terroir and Marché des saveurs. First , Marché will be able to have stuff that SAQ dont have , because it is the wine makers that rent the space at Marché , so what is not available at SAQ will be at Marché. Talking to a producer in Saint-Pacôme a few years ago , (The SAq carries a few of their products) i learned that it is very difficult to have access to the SAQ , because you have to be able to deliver certain quantities , and their chimical analyse of these type of products are incredibly complex. So , Marché should be able to keep at least some of theire product. But the biggest problem is that , a new law will make it impossible for Marché des saveurs to sell those products ! The producers will be able to sell their product only at their production plan ! (or the SAQ !) This should start in january 2006 (dont quote me for the dates!). Marché des saveurs is very unhappy with that , and they pan to do all they can to keep their right to sell those products. ! A thing that is important to understant is that Québec doesn't have a wine industry ! It is a lot of small artisants producing relativilly small amount of wines ! With only Marché des saveurs selling their products during the strike , they are now mostly out of stock !

Thank you everybody ! Keep them comming ! I will have to try to do the Pastrami/smokemeat comparrision ! I must say that i lived in NY for 7 month many years ago , doing the actingstudent/café waiter thing , and never had pastrmi ! Shame on me ! All of you really got the driff of what i was looking for ! My friend will be very impress with my knowledge of the Ny food millieux !