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enidjane

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Posts posted by enidjane

  1. I hate cheesecake, too!

    I generally dislike that feeling of cream coating my throat when I swallow - I can't seem to get the cheese part of the cheesecake swallowed. I don't like mayonnaise or ranch dressing or other creamy dressings for the same reason. I hate cream in my coffee. And oh man, those Ceasar salads clogged with dressing are disgusting!

  2. I'm from Montreal but live in Tallahassee now. I wonder if my dinner party guests here in Florida find it strange that I make them sit at a table for 5 hours while I serve them course after course. I guess I never thought about it!

    My longest restaurant meal is probably about 4 or 5 hours for the tasting menu at Lumiere in Vancouver.

  3. 2 lbs beef steak cut into small pieces

    1 tbsp seasoned flour

    6 tbsp butter

    8 rashers of bacon, chopped small

    5 onions, chopped

    1 tbsp raisins

    1 tsp brown sugar

    1 1/4 cups Guinness

    shortcrust pastry

    beaten egg to glaze

    Brown meat and simmer for two hours with other ingredients. Top with pastry & egg glaze, cook in a hot oven until golden brown.

    ----------------------------------------------------------------------------------------------

    This recipe is adapted from a little cookbook that I bought at the Guinness factory in Dublin. The cookbook is magnetic, so (a) it sticks to the fridge and (b) the recipes are certainly fabulous!

  4. I like Ginger Ale Carrots. The recipe is: add carrots, butter, ginger ale to pan. The ginger ale makes the carrots sweet and gingery. Delicious.

    I also love soup made with roasted carrots - I either go with ginger here as well, or some orange juice.

  5. When I visited Ireland, I had great oysters, mussels, smoked salmon and trout dishes.

    We also had some delicious local cheeses (Gouda style, though, really) and pates and terrines.

    My husband liked beef stew made with with Guinness, beef ribs made with Guinness and beef pie made with, yes, Guinness.

    I have a recipe for Steak and Guinness pie if you're interested. It involves bacon, raisins and brown sugar.

  6. As far as waitstaff, I also don't enjoy those who squat, those who announce "I'm Susie and I'll be taking care of you!!!!111!!!!", and those who touch my handsome husband.

    And as a French-speaker, I just simply cannot get used to the word "entree" describing the main course. "Entree" is the entrance; "main course" is the main course. I recognize that "entree" has become the generally accepted term, but it sounds very wrong-o to me.

  7. Many Americans think of wilderness and Mounties when they think of Canada. 

    Totally agree with your comments. I highlighted your bit about the "wilderness and Mounties"--did anyone notice Kevin Brauch's comment that perhaps Morimoto's miso/crab cooked over an open flame on the wooden paddle is an "homage" to Canada? :laugh:

    Now if you'll excuse me, I have to go hunt some caribou for my lunch. :wink:

    Kevin Brauch is Canadian, eh. :)

  8. My particular Canadian touch is that the chip flavour has to be Ketchup.  Yup.

    Oooh, ketchup chips. Does this snack-food phenomenon even exist south of the border? :wub:

    When a high school friend moved away to California, he begged a group of us to regularly send him care packages containing, among other things, king-sized bags of Hostess ketchup-flavoured chips.

    I can't find ketchup chips here in the U.S. But my biggest culinary disappointment is the lack of Coffee Crisp chocolate bars. (They make a nice, light snack.) :)

  9. Wow, I'm a little freaked out, in a good way. I've just found this site, and there are people here who, like me, ate tomato sandwiches as a child because of Harriet!

    And not only that, there are people who put potato chips into their bologna sandwiches! My particular Canadian touch is that the chip flavour has to be Ketchup. Yup.

  10. I've always been a big fan of the humble carrot, seasoned, tossed in olive oil and roasted. Sweet, orangey deliciousness.

    Leftovers make great soup, too, with orange or ginger or dill.

  11. Ice cream (usually vanilla) topped with one of two sauces

    1) Canned fruit (peaches or pineapple), warmed in a saucepan with a bit of cornstarch slurry to thicken, seasoned with cinnamon

    2) Brown sugar, cinnamon, and butter, all melted in a pan, then spooned over. Add bananas to it and you have Bananas Foster. This covers me for when there are no bananas...

    Hey! This is pretty much my fall-back dessert as well. I take apples, pears, bananas, whatver I have on hand, slice 'em up, saute them in butter, add cinnamon, nutmeg, brown sugar and serve over ice cream.

  12. Big shots seem to enjoy Gotham Steakhouse although it doesn't do much for me.

    Tojo's is my favorite Japanese place, and you can tell them about how Martha Stewart profiled the place for her TV show, and went behind the counter and made some rolls. :)

    I like all your choices West, Le Gavroche and Le Crocodile. I guess I might add C for seafood in a lovely setting.

    /I moved from Vancouver to Florida last summer. I miss all the great restaurants!!

    /Hooray for Rob Feenie! Woo wooo!!!

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