riboflavinjoe

i dont buy it either... but i heard the waiter made such a claim.

i hear cavalli has "montreal's best pastry chef" i walked by the med not long ago, and had a gawk at their menu, looks similar to what was happening before.

Chrous is something like AGAPES or something along those lines now. i passed by recently and they have quite a casual bistro menu there now, looks pretty iffy. and they have these awful chairs and tables. it was great when it was jongleux café, i enjoyed a nice meal there dans l'temps.

...yeah...but...well...ummm... no.

tacky stuff? well, "trance" (i hate to go with labels) is tacky as it is, at least these guys are actually doing it live. i think it's great. i cant wait to get my freaky on at this concert. (EDIT) ...or from baton rouge...

yeah, dont park at the fest, that's just crazy. chevres is open for supper at 6, and the bar is open at 530... recommendation for the jazz fest: THE NEW DEAL are doing a free outdoor show on july 5, at 10pm. i have recently discovered NEW DEAL from a colleague at work, and i am excited to see them live, which i am sure is the best way to enjoy their stuff. they call themselves something like "progressive live improvised breakbeat house". something like that. anyway, it's terribly danceable stuff, and im sure your energy will be pumping if you go to see them. im so there, it's not even funny. joey

sheesh...

does the size of a masculine fry matter?

all i have to say is NO PAT METHENY! CURSES!!! I'm sure guru will have something to add in this thread, when he gets a chance.

break a leg for opening day, boys. all the best.

10 seared scallops (big ones) on olive and roasted garlic mashed potatoes, with sautéed fiddle heads. i took the juice that came out of the scallops and put it in olive oil, with some balsamic, and put this all over the dish... mmm... quality. joe

i believe the KID arrivals are kind of on hold for a bit now... i believe the KID season is kind of winding down, as i understand. KID, i always laugh when i think about it. mmm... pan seared KID LOIN. and the foie gras, yeah, it is selling like crazy man. tons of foie gras pass through those doors per week, it's madness!!!

ive sampled both papaye verte, and au cyclo, and au cyclo gets my vote. both of these places make great vietnamese food at a relatively low cost (its, a bit more than a pho joint), but au cyclo takes the cake in terms of ambience. at cyclo, i took the shredded chicken salad with fresh herbs and nuts, and it was flawless. a bit of a small portion for the 4 dollars i spent on it, but still, of the highest quality only. and the carmelised fish in a hot pot, was also outstanding, sweet, garlicky. the ambience at au cyclo is beautiful. la papaye verte, i felt like i was sitting in on everyone elses conversation. i like KAM SHING for cheap eats, on van horne, near victoria. i like to order the "fried noodle char siu" which is just wonderful. a huge plate of fried noodles with fresh bok choy, broccoli, and other veggies, pork, and a wicked sauce, for about 7 dollars... mmmm...

I hear Lychee makes a mean "square of lamb" and something else with "sort of grape"...

silly dilly, we each got one, dude. you curly for real?

yah, grillit, my wife and i agreed that we would not bring our dollars to jardin nelson again. the rag wasnst smelly, but most everything else was... as you say, considering the dollars we gave them.

La Bastide! Come on down! You're the next contestant on the price is right! a-hem... is the paris beurre terrase worth investigating? i ate there a few weeks ago when it was still quasi cold, and the food was acceptable... is the jardin nelson nothing but a terrace? and does curly still put the ass in terrass?

when i ate there the service was quite good, even with a complimentary glass of porto for the table...

kareen, that was an astute observation, it was exactly what i meant. and sure, go ahead, call me ribo, internet people usually do... that story of bringing donuts to montreal all the time reminds me of back home in labrador. whenever someone was going from goose bay to the coast, they were always requested to bring something back from goose for family, since products on the coast are so expensive. you'd see people going with cases of toilet paper, and so on, and recently, (speaking of donuts) goose bay got a tims, so now people are always going with a box of timbits... hee hee and haw haw...

if ever in montreal, go to pho lien on cote des neiges and cote ste catherine... i know you were looking for toronto, but i just had to put in my two cents for the city.

I know that the KK opened up yesterday, but i swear to mars that i saw a lady carrying not one, but TWO boxes of KK on sunday. yeah, i tried a segment of a KK yesterday, and it was good, but waiting in line for over an hour...? uh... okay...!?

my favorite 99 cent pizza joint, for crawling around downtown late at night is either pizza sipan on st. cat, near st denis (right in the strip joint heaven, if there is such a thing), or al-taïb, on guy close to maisonneuve. mmm... 99cent pizza. NEXT THREAD: BEST SHISH TAOUK!!!

okay, so we use salt and pepper everywhere. salt, it helps to enhance the flavour of the food, it brings out its flavor. why do we use pepper all over the place? i have never been able to get an answer that satisfies me... others seem to be stumped when i ask. and im not sure if i can really see the point of using it ALL OVER THE PLACE in cooking. discussion? thougths? joey

thanks for the link.

1. reggiano. 2. tournevent chevre frais 3. i remember serving a great three year old cheddar while i was working at med , but cant remember more about it. also, this cheese from mony laurier, in quebec, but cant remember what it was called either, smells to the high heavens, though... mmm... bleu ermite is also quite nice