Mark Donnelly

Trailer trash reality TV on a a joke of a channel. No serious foodie would ever watch such cheap, wannbe rubbish.

I'm not sure I understand the reason for doing this. It would be great if you conducted an experiment. Freeze one cut normally; and the other with dry ice. After a week, thaw both. Have another person cook to taste and then blind taste. I'd be very interested in the results.

Why bother? I wouldn't waste time on this. Vote with your feet. Plenty of good restaurants in Montreal.

Your reason for using SV over the conventional approach is contradicted by your results. Personally, I wouldn't waste two hours of my time over scrambled eggs. Too much a pyrrhic victory methinks.

Change jobs. Outrageous that work interferes with cooking.

You mean you actually pan cooked the patty! I'm appalled you didn't sous vide it for 96 days then flash-deep fry in oil extracted from kelp found 300m undersea.

Epicurean all the way. And made in the US to boot.

Blowtorch.

Okay - maybe just one piece of fish. Is this restaurant really in the belly of a football stadium?

Fab. But I would probably come away hungry and stop off for fish & chips on my way home.

Puerile.

I've been purchasing lamb directly from a local farmer for years now. All-in-all I pay $6/lb regardless of cut. Obviously, from a 50lb lamb I don't get 50lb of meat, bones and offal, but the price is still fantastic. Plus I'm supporting the local economy.

Vote with your feet. But I'm curious: did you leave a tip?

Depends on whether you envision selling your pad in the future. If not do whatever you want to do. If you do plan to sell, put an oven in.

Depends on how far in advance you want to make your slaw. I never salt, in part becasue there is far too much (hidden) salt in our diet, but also because there is no reason. As long as you shave the cabbage very thinly, I don't find it an issue.

Bring cash only. No credit accepted.

Very informative and completely counter-intuitive. I'll just live with the consequences of not removing alcohol entirely as I, like most people, have better things to do than to watch a pot simmer for several hours. I mean, I could knock off a 1,000 tweets in that time.

My inner caveman says something which I'm far too polite to repeat.

If you speak Hungarian (not the easiest language to learn, I'm told), you have nothiung to worry about. Just ask around when you get there.

I cook mine individually. Takes me a week, but guaranteed not to stick. I'll get my coat...

John Torode in his Mezzo cookbook recommends soaking the bones overnight in iced water to remove any blood.

From the website, the food looks fairly derivative and the usual triumph of style over substance. The menu is too long to be taken seriously; but prices seem very reasonable. Maybe one has to order several plates. Not enough wow to drag me from West Vancouver.

Found this on YouTube (or YT found it for me). Watch the first 2-3 minutes then go to 7min 40sec. Such a straight face. And cheap too.

Shows you how much I get out.

Unless you have access to a car, Thomas Hass is a nightmare to get to (North Shore industrial wasteland).