Campofiorin

We don't really have conflicts except when one of us comes to help the other one and tries to rule (usually me since I do most of the cooking). -Things she does that get me peved: Leave on the counter unrinsed glasses of OJ or milk and plates or bowls that have Rice Krispies stuck to it. -Leave her plate on the table and go do something else after a meal I just cooked leaving me cleaning up after her. -Not knowing about seasoning food. -Taking something in the cupboard and putting somewhere else in said cupboard making it a mess after a couple of weeks. -Throwing expired stuff right away and not wanting to drink milk that will expire tomorrow. -The garlic press... Turning the handle of a pot when helping me, I'm a leftie. Things I do that irritate her: -Forgetting to clean the oven's surface. -Not always cleaning the sink properly when I'm done cleaning the dishes. -Leaving expired stuff in the fridge. -Being to heavy on spicy stuff. What? I like my mexican food spicy!

If you're looking for a bistrot, I'd suggest l'Express on St-Denis or not too far is Au Pied de cochon on Duluth which boast Québécois style cuisine with a french bistrot approach. Or you could go to Leméac on Laurier Ouest or even Brunoise on Des Pins. As far as QC is concerned, I don't think I'd be much help. I could probably recommend 47e (as in 47th) Parallèle which offers great deserts and a french cuisine along with a special tasting menu devoted a different part of the world every month. It also comes with a wine pairing from the said area.

I second Have aux Glaces. I'm actually yet to go to le Bilboquet this summer because of these guys and the masterful work that they do.

Hey, where will you be selling your chocolates? I also live in Montreal and I'm always willing to help the "little guy" and would love to try them.

I was at an event earlier this summer where Grandbois' chocolates were served and I have to admit that although they do taste good, they're kinda boring. I'm in no means trying to sound pretentious but I can replicate pretty everything she does in my own kitchen and I'm far from being a chocolate pro. All I need is a good ganache base and proper infusion ingredients.

Speaking of figs. I've only tasted the yellow ones. What's the big difference between them and the black ones? We're planning on cooking a dish of saussages and figs, which would be the better fit?

Thanks for all the reccos. We'll do most of our eating in the city but we'll probably have a dinner or two in Jersey and that helps us figure out where to go.

Hey there, I'll be visiting NYC next month and we'll be staying in Lyndhurst. I saw in my latest edition of Wine Spectator that Park and Orchard has won an award for its wine list since 1991. So the wine list is great but what about the food? The menu is quite long but is anything good? That'd be a nice place to visit since it's a five minute drive from the hotel. Thanks all.

I'm not a raw dough fan myself but trust me that you will eat this one before it gets in the oven. Scrumptious, really.

Here is the recipe I use. 3 cups of semolina, 4 eggs, 2 tbs of olive oil and abour 3-4 tbs of water. You can either knead it by hand in a bowl or do it in the processor. Tried it for the 1st time a couple of weeks ago and worked pretty well. Makes a very tasty pasty.

Hey there, I'm new and all because of Ling, I rushed to the store on my lunch break yesterday to get everything I needed to bake Korova cookies. The hardest part about these cookies is to try to refrain from eating all the dough before it's cooked. Thanks so much my girlfriend loved them so did I. Truly awesome cookies.

I'd recommend Cuba on Thompson St (224 I think) in the Village. Affordable, really good mojitos, good and honest cuban food with a band that makes it really casual. Service is a bit on the rude side but the show is in the plate. Food was excellent last time I was there and I'm gooing back in a month. Can get very crowded after 7pm though.