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Vanessa L.

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  1. The Art of Eating quarterly by Edward Behr. Not for 'industry' per se, but for anyone who is serious about in depth food and wine writing this little gem is a MUST!
  2. Thanks so much Merlin. These are great. My parents were old-school Montreal as well, but definitely loved the fine dining scene more than anything else. Le Caveau, The Cube at the St-Paul Hotel (when it was great, sigh!) Da Emma in the old port, Lucas, Rib and Reef. My mom loved Chasse et Peche the last time she was in town. She even got into the scene at Garde Manger afterwards (kind of a new place if you haven't been to the city recently). They are young at heart and usually willing to try anything, except Indian food. My dad absolutely will not budge on that one. Don't ask me why. Thanks again for all the help, will send you our reviews of any experiences.
  3. My parents just moved to Calgary and were big fans of the fine food scene in their old hometown of Montreal. Is there any sign of life out here for those who love to dine out? Thanks!!!
  4. Does anyone feel inclined to give me a rundown of who they think are the most interesting on this panel and why? I'm really unfamiliar with most of them with the exception of Boulud and the chef from Pastis. But time and money must be spent wisely in February. Any tips and tidbits would be greatly appreciated. PM me if you feel so inclined.
  5. Glad to see you are finally getting your photos up. Did you end up getting one of the marrow Fred served us at Joe Beef that night? Yum, I'm drooling just thinking about it. Keep up with the stories and let us know when you're back in la Belle Province.
  6. The French Laundry cookbook set is beautiful, but I would never have the heart to cook with it around, I feel like I would have to photocopy the pages lest they become full of smut. More practically, Great Good Food by Julee Rosso.
  7. Next time you're in the city you should make your way to Da Emma's. This place serves the best pork roast (with a healthy layer of fat on top) that I've ever had in a restaurant. Fantastic Italian cuisine. Other meat meccas in our great city that should be frequented include Moishe's (on the top end of the pricing scale) and Magnan's (on the lower end).
  8. Thanks for the help guys. Apple cider doughnuts? Do tell.
  9. Anybody know anything about the origin or history of doughnuts? Fried dough is such a universal dish served in hundreds of ways, but someone has asked me about who the inventor of the doughnut hole was. I have been unable to find a definitive answer. Little help....?
  10. I'm just getting off the "fat is bad for you" train myself and returning to omnivore status after about two years of insanity with my food habits and I've never felt or looked better. No more crazy sugar cravings or being in a constant state of hungryness. This was a fantastic excerpt. Eating natural whole foods is just as cheap if not cheaper than the junk you can get on the run. I can't wait to read the whole book.
  11. There's a diner I used to have breakfast at almost every morning that had a strawberry and basil omelette. It was the weirdest combo I'd ever seen so I inevitably ordered it. It was delicious! Given, I have a penchant for all things sweet and salty together. When they came out with those chocolate dipped pretzels I was in heaven.
  12. I guess it really depends on what kind of travelling you're talking about. If we're talking North American road trip I stick with fruits, bottles of water and BEEF JERKY! It is a haven of protein in the sugar and starch world of unsatisfying snack foods. If we're talking backpacking: peanut butter, Veggiemite, a bottle of the local hot sauce and green tea are what usually end of filling my pack. For the long bus trips in Latin America my boyfriend and I would stop by a local bakery (called the panaderia) and stock up on both savoury and sweet. I can still remember their cheese pastries and palmiers. Yum.
  13. Ditto on the diagram. The bonfire description is fairly certainly a no-no. It's not a barbecue after all. How long are you smoking the chickens for? I'm asking a pro-smoker as we speak (he does chickens too, don't feel bad) and hopefully he'll have some answers.
  14. I'm so proud to see a few Quebecois microbrews in there (#33 and #45 particularly) but everything they have from "La Belle Province" is strong and dark. I'm a big fan of the Unibroue white beer called Blanche de Chambly. Dieu du Ciel should be really proud. Their constantly new concoctions are always well balanced and yummy.
  15. From the Canadian circuit, I finished Gina Mallett's book Last Chance to Eat a while ago. Very informative read on some of the "endagered" foods of our time like unpasteurized cheeses, slowly disappearing fish, produce and traditionally prepared dishes. There is far less of a strong narrative, than, say Garlic and Sapphires, but the sheer density of the information alone keeps you reading. I absolutely recommend it.
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