Mr. Fagioli

A little off-topic for this forum, but you know what to do and you're here.... How do you freeze them? Roast, peel, remove seeds + membrane, pack in oil? That's my best guess, but I'm curious to know just what you would do. I suppose drying requires a proper food dehydrator, and not just a regular oven or convection oven? Anyway, I hope you find the quantities you want. On the weekend they were really not very abundant.

Arrived at JTM: poblano peppers, at Birri as described above. $3.50 for six smallish peppers. Didn't see any more during a tour of the other stalls...and they weren't exactly abundant at Birri. They're also selling trays of what they're calling jalapeños but I suspect are serranos (they're much smaller, skinnier and pointier than the big jalapeños we usually see). About 50 peppers to the $4 tray.

Seen and tasted this weekend: yellow corn! Was, and I hope still is, available from the stall in the westernmost allée where they advertise pesticide-free corn. Terrific. Will try to remember to remember the name of the merchant next time. There are now several corn stalls flying the organic pest-control banner, but I don't know if the yellow corn is making a serious comeback.

I think you're probably thinking of Birri (sp?): a large open-air stall, located near the northwestern corner of the market (or slightly northeast of Première Moisson), where the offerings shift from seedlings and plants to peppers, herbs, shallots, garlic, etc., and where the employees wear green aprons. Right now they're in transition, still selling some seedlings and plants but also plenty of ready-to-eat stuff. On the pepper front, they had some lovely Hungarians on the weekend. ← Maybe though I don't remember plants or green aprons. It was just one guy selling mostly peppers. So what do you with hungarians? What do they look like? It might be fun to start a thread to talk about what we do with all the goodies we bring home from JTM. ← I guess that means we can hope to see poblanos at more than one stall... As for Hungarians, they're a pale, waxy yellow-nearly-white, and quite spicy (probably similar level to a good jalapeño). That day at Birri they had the familiar banana peppers (still abundant this past weekend), a variety with heavy ridging but essentially bell-pepper shaped, and a similarly coloured cherry pepper that may or may not have been Hungarian. As for using them...that day I only admired them. I bet they'd make great pickles, but beyond that I'd have to look for recipes. (Ripened to redness, dried, and ground, at least one of these varieties becomes the familiar Hungarian paprika.) In any case, Birri usually has a pretty wide selection of peppers. And this weekend they were the only place where I noticed Italian cranberry beans. They were probably available elsewhere, though, just escaped my notice.

I think you're probably thinking of Birri (sp?): a large open-air stall, located near the northwestern corner of the market (or slightly northeast of Première Moisson), where the offerings shift from seedlings and plants to peppers, herbs, shallots, garlic, etc., and where the employees wear green aprons. Right now they're in transition, still selling some seedlings and plants but also plenty of ready-to-eat stuff. On the pepper front, they had some lovely Hungarians on the weekend.

Sorry, I don't know how thoroughly you've looked, nor am I familiar with your choices in the States...but have you tried Anatol (6822 St-Laurent/276-0107)? Best selection of dried peppers I've seen in town, and generally not all brittle and dusty as they are in all too many stores. (However, I haven't been lately, so I don't know what quality and selection are like at the moment.) Also, some popular drying peppers (amarillo, ancho [or is that what it's called once dried? 'Fraid I'm not totally versed in pepper terminology], probably others) should show up in the market by late August (IIRC), if you're inclined to do it yourself.

I swing both ways on this one (as in many matters linguistic), drifting toward saying "sac" most of the time. Never gave it much thought, so I can't tell you whether there's any particular context that's decisive. BTW, had another one of your recs: the 2001 San Lorenzo, with some pasta. I lack the language to describe the experience, but I did enjoy it -- even sipping the chilled leftovers unaccompanied the next day. (I did let the leftovers warm up in the glass before drinking.) And I feel I overreacted somewhat; call it even and forget it? As to your question: yes, coincidentally just last week I was talking with a friend about cutting the volume and increasing the quality of wine at our gatherings. (Partly because the $18.60 bottle of L. Albrecht Muscat, love it or not, had so much more character than the cheap, nondescript whites that we often have -- for only about $5 more.) It's not a good thing to get stuck in a rut, and it does get tiresome to see the same reliable bottles trotted out time and again. Just the same, there is a psychological barrier, especially since most of us have probably experienced expensive disappointments more than once. If you're going to spend $40-50 and bring one bottle instead of two or three, you want to be as sure as possible that you're not going to find yourselves shrugging and saying "bah, what a rip, it's no better than B_____...and there's not even enough to get drunk." On the other end of the psychological spectrum, there's a thrill in cracking open something cheap that's clearly better than anything else you've had for the price -- everybody loves a bargain. Add to that the perception, mistaken or not, that wines from the famous regions and especially France are overpriced and adequately substituted with "similar but cheaper" from elsewhere, and you see how we get into our ruts. So, yes, at least in my circles we do care at least a little...but many of us have lived on tight budgets for a long time, so we tread perhaps too carefully when venturing into more expensive luxuries, and the bargain-hunter tends to win out over the adventurer.

That's Pacific time; it was actually 8:27 here...a good hour-plus into my day. But, yes, I did lose sleep last night...over work and meowing cats, not Vinfidel's opinion. Anyway, I have no problem with Vinfidel or anyone else having their opinions, but I think a line is crossed into rudeness when an opinion of a product is expanded into a bunch of baseless assumptions and borderline slurs about people who don't dislike it. 'Nuff said, I hope. As for the SAQ, I don't have strong opinions. My tastes are relatively unsophisticated (though not running to coolers, sangria, and punch), so I don't suffer much from selection issues, apart from the obvious artificial limits on possible exploration. Pricing issues are more noticeable to me, but still not a big burden: with my modest wine budget, I'm getting dinged in far bigger ways in other areas, like personal income tax. Still, I think I understand the frustration felt by true oenophiles, and I hope you folks are able to get some sort of relief. Any word on whether the proposed new $2,000 duty-free limit would apply to booze?

I've read many posts on this site expressing dislike for food and drink items...and I can only remember one or two that did it with this kind of sneering disdain for others. They really are so rare as to be memorable. Is there a particular reason you're going out of your way to insult people? Look, we already know you don't like the stuff. So you wasted eleven bucks because some of us do. Get over it. Nobody's saying we can forget everything else now that we have the incomparable Borsao; simply that it's a good buy for $11.45. If you have something better to suggest in the same price range, have at it.

I do, and I'll tell you why. For one thing, those two particular wines correspond to a $10+tax sticker at Provigo. I haven't tried much from the supermarket or dep, but I'd bet they're better than anything at that price. Certainly better than the few bottles I tried during the strike. What do they offer? They compare favourably to most things I've tried costing around 50% more, so I drink 'em. Second, I am, and freely admit to being, part of the great unwashed for whom spending $20-25 on a bottle of wine is a splurge. I don't know much about wine -- I'm sure I'd rank dead last if we compared the wine knowledge of the people posting in this thread -- and yet compared to the general population I probably have slightly above-average knowledge. For every one of me, there are four or five who neither know nor care that there are dozens of different grape varieties and wine regions to be explored -- and dozens more variables that combine to result in the specific product in your glass. I know and care, but haven't yet reached the point of caring enough to spend the time and money required to develop the kind of discriminating palate you and other knowledgeable posters have worked to develop. In other words, the SAQ's offerings reflect mass-market tastes. You are part of a very small discriminating elite, and that is fine. I wish I could join you, and maybe someday I will. But for now, my wine budget is small and I look for cheap wines that represent a bargain compared to peers costing $15-20. If you try some other wines in the $12 range, I think you will find that my mission is nicely accomplished by Borsao and L.A. Cetto petite sirah (which was a recommendation from a poster whose wine knowledge appears to be very extensive). Just pop open a bottle of Candidato if you don't believe me. As an aside, Carswell offered me a long list of recs in the $15-30 range a couple of months ago. I confess I've only tried two or three of them so far -- so I know I have only myself to blame if my palate remains crudely barbarian. The Chateau des Charmes Viognier was a hit; the Montauriol less so (though I clearly opened it with the wrong meal -- I don't remember what we had, but it wasn't the meaty fare it should have been). Other recent purchases on the upper end of my range have been a 2001 Lucien Albrecht muscat (tasted of rose petals) and a 2002 Cuvée Émile Willm pinot gris, both of which I found delicious. I have also had a couple of bottles of the Lurton pinot gris as recommended by someone else. I enjoy this wine, but for about the same price I'd just as soon have a low-end Alsatian pinot gris, with its more lively, fruity style.

Until the government ban comes, I think restaurateurs are completely within their rights to ban smoking (or not) as they see fit. It's not really taking the law into their own hands, IMO, but simply setting a house rule, not unlike a dress code. With far more benefits than any dress code. And this may have no bearing on your establishment, but so far it seems that places that go non-smoking are seeing increased business, probably because non-smokers either tend to spend more, or spend less time at their table. (I think the second possibility sounds more plausible.)

Word is now that the ban might be imposed next May, not January. This is probably not a bad thing, as bar patrons will be much more willing to ease into it by stepping outside. I expect the bar owners are just getting started on raising their predictable stink (so to speak), so it's unlikely this story is anywhere near over...

I passed by there today. The pies are $11 and made with maple sugar, not corn or cane. As I said, I've only tasted a sample or two, but they were delicious. It's true that the crusts are not as beautiful as one might hope: on the pies available for sale today, they were unevenly formed around the edges and didn't fully cover the lip of the pie plate, but did not appear to be damaged/crumbling. Since I haven't tried the pie from APD, I'll leave it at that.

I haven't bought a whole pie from La fournée des sucreries at JTM (next to Wawel), but the free samples I've tasted have been wonderfully sinful. (I usually find it too troublesome to carry a pie around when I don't have wheels, so that's my excuse for not taking the plunge.) I believe they do indeed make a pecan pie.

Tire is now over, unless it's hiding in an obscure corner somewhere. My latest JTM rave is the traiteur/fast food joint with the sandwiches, burgers, soups, and selection of daily dishes (I forget the name; it's the big place just south of the Charlevoix veal & lamb people). The lunch you get for $10 or less is really quite wonderful for the price. In most towns, there's be a golden arches or equivalent in that spot, so I feel very lucky. The carré de porc was quite nice yesterday. There are some hydroponic sweet peppers being sold in one of the allées. $3 for two reds and a yellow, bagged together. The samples I tried sent me straight to my wallet. Very sweet and flavourful. (What happened to the days when "hydroponic" invariably meant "pretty but bland"? It's a good thing they're over.) Also noted: Capitol and Shamrock now have their outdoor grills and fryers, respectively, in operation. Capitol has boosted the number of tables, and Shamrock also seems to be providing more seating.

A favourite cheapie has been <a href="http://www.saq.com/pls/devsaq/recherche.pp_build_query?p_iden_tran=18895801&P_modi_url=0508111023&P_type_rese_dist=99&P_NIVE=2&P_mot_rech=borsao" TARGET=_blank>Borsao</a>. It's not exactly a secret find: my local SAQ can't keep it on the shelves, though I see from SAQ.com that it's in plentiful supply around town right now. An excellent use for $11.45, surtout avec des grillades.

Miss Vickies Lime & Black Pepper (on the market for about a year now) is the most addictive chip flavour ever. Can't get enough. As a rule, I don't like the "chemistry experiment" flavours: ones involving elaborate combinations of artificial flavours and additives and/or heavily processed cheese powders. Miss V's Lime & Black Pepper fit the bill perfectly: simple recipe, good ingredients, great tangy/spicy flavour, though more pepper would be fine by me. Miss Vickies recently came out with Honey & Roasted Garlic. Sounds good on paper, but disappointing. (Probably not coincidentally, the ingredients list tends towards the chemistry experiment side of things.) I do make one exception to the chemistry rule: not potato chips, but Doritos corn chips. (Are these a Canadian thing?) You can eat a small bag in the time it takes to read the ingredients for Guacamole Doritos, but they're delicious. (IMO/YMMV.)

I've been eating a fair number of bagels lately (almost all poppy, FWIW) from three sources: the two St. Viateur bakeries, and Fairmount. After many years of being a St. V. devotee (I used to walk the extra long block & back through the snow rather than go to Fairmount), it seems to me that the pendulum has swung and Fairmount is now making a better bagel. Smaller, denser, chewier. The St. Viateur, for its part, seems to have a slightly more brittle crust than it used to. Most samples tasted hot from the oven, or no more than an hour or two old. As an aside, either the poppyseed bagel is gaining in popularity, or the bakeries have me trained to show up at roughly the right time to score some fresh ones. Which is not to say that they're bad at St. Viateur; just not quite as good. Anyone else notice this...or the opposite?

You left one out: bars, restaurants, and schoolyards! I'm pleased that my pessimistic predictions are going to fall by the wayside. (I still cling to a note of pessimism, because promising legislation has a way of disappearing.) Here's my admittedly sketchy hypothesis: First, you must always remember that cigarettes are both legal and powerfully addictive. That means that smokers often claim to be persecuted by anti-tobacco legislation. And they will rarely describe themselves as "addicts" unless they really want to quit -- ever notice how news reporters can always find a smoker ready to defend the "choice" to smoke? This just gives a thin veneer of credibility to the persecution claim. Second: restaurants and bars are the last indoor public spaces where smoking is permitted (vs. pretty much everywhere but operating rooms 25 years ago), so smokers wind up dominating the bars and people develop a stronger and stronger tendency to associate drinking and smoking. The knee-jerk reaction becomes "it'll never work here" (because smoking at the bar is an institution of sorts) and, for the owners, "but most of my customers smoke!" I think it will be ugly in Montreal and elsewhere in Quebec for a while, but as in NYC even most of the hardcore smokers will look back and see that it was worthwhile.

I submit that just about any doughnut cooked at more or less the right temperature will taste great hot. Something about hot sugar and fat....(insert Homer Simpson drooling noise) Anecdotal evidence: I once had the dubious privilege of working one of the mini-doughnut machines described upthread. We mixed generic commercial cake batter (just add water!), fried it in cheap industrial cooking oil, and dusted the little buggers in sugar and cinammon. Scrumptious when hot. So, I honestly believe the "they're so good when they're hot!" phenomenon with KK has very little to do with the recipe, and everything to do with the gimmick of selling them hot (which few people do, for some reason). I suppose an extra-high-fat and sugar recipe helps intensify the effect...but to me that counts as gimmickry as well.

Even when I'm losing the battle to keep myself smoke-free, I like a smoke-free restaurant. And while we wait for a legislated ban (I'll put my guess at two more years for restos, five for bars), it's good that more and more restaurants are going smoke-free. Cheers to St. Hubert, even if I haven't set foot in one for 10 years or more...

Courtesy of <a href="http://montreal.metblogs.com/archives/2005/04/ding_dong_the_k.phtml" TARGET=_blank>this aptly titled post</a> from Montreal Metroblogging, we learn that one KK location in the Montreal area is now boarded up. Personally, I can't stand the things and am not sad to see them failing to gain a foothold here. (I figured they must be in trouble when their product started appearing in supermarkets, in contradiction of the much-vaunted policy of only selling them hot from their own stores.) If I want a doughnut, I'll pick some up from Wawel's at JTM. Mmmmmmmm...probably not much healthier, but o, so <i>good</i>.

Onionbreath, thanks for setting me straight on the pricing. I've also cut way back on salmon, but I like it too much to give it up entirely; now that I'm somewhat better informed (but with a ways to go) I'll be sticking to the premium stuff, too, and having it rarely. Unfortunately, everything I've seen regarding the state of the oceans and modern fishing practices says we'll be seeing drastically less wild fish of any kind in the near future. The despoliation really is that advanced. I hope we won't be having this same conversation about mackerel or sardines a few years from now, but I'm not optimistic. All the more reason, I think, to push for both sustainable farming and major improvements in commercial fishing practices.

The new information and clarification are well and good, but the original questions remain essentially unanswered: how can you tell whether you're buying what you think you're buying? How do you know the "organic" isn't really just a top-quality specimen of ordinary-grade farmed salmon? How do you know "wild" salmon isn't farmed salmon? (I don't mean to cast aspersions on any of our local merchants; but remember this started with an investigation in a nearby major city that found a lot of farmed salmon being sold as "wild.") The less-than-satisfying answer seems to come in two parts: First, the consumer needs to be able to judge the fat content and character (no mean feat to eyeball that one -- remember I'm interested in figuring this out before purchasing); Second, you need to be able to make a visual ID of the various salmon species. The problem here is that when you're looking at some pieces of fish, sockeye is the only salmon that really differentiates itself by its red flesh and smallish size, if there's a whole fish or side of fish on hand. (Leaving aside chum and pink, which are not likely to appear in eastern-Canadian stores except in cans.) Coho, chinook/spring/king, and Atlantic can be easily mistaken for each other if all you're looking at is flesh, and can even vary significantly from specimen to specimen. The good news is that if you can positively ID any of the Pacific species, you know it's wild. If you consider that to be good news. As for environmental questions: given the state of the oceans and the size of the human population, it seems to me we will have to figure out how to farm fish sustainably, with healthy (in both senses) and flavourful food as the result. With some exceptionally good management a few wild stocks of the more desirable species may survive, but it seems to me that most of us are looking at eating farmed salmon or none. As onionbreath claimed a share of responsibility for the state of things, so do I. Which is essentially why I asked my questions: I'd rather be in a position to help in some small way to promote good management of wild stocks and good farming practices, instead of just buying the cheapest and forgetting about it. One last thing: I can't remember seeing any salmon sold in Montreal for as little as $5/pound within the last few years. $7-9 is more in line with reality, AFAIK. And yes, of course, that's necessarily farmed salmon.

After a couple of visits so far this week, I'm happy to say the ash smell continues to fade. Once the weather's good enough for full-time open doors and windows it should disappear fairly quickly. Also happy to report that the lattes are as yummy as ever. Not in a position to evaluate the espresso, sorry.