riboflavinjoe

im backing lesley and identifiler here. steve, whats your point? reflect a little more before posting this kind of stuff. sheesh.

first of all, what do you mean by FOND? fond is the french word for stock, and my interpretation of the way you use the word, it means stock to me. and then there is the stuff that you have to skim out. this is generally just the impurities that come to the surface during the reducing process. it will create a cleaner stock if you skim that stuff out. make sure you pass it through a super fine strainer, like a chinois étamine, or if you dont have one of those, use a tea towel. thats the way i do it at home. and whats your definition of the word declazing. i am not aware of this word, im not certain if you are using the word deglazing, and if you are, im not sure if you are using it correctly. hope this helps. joey

i the holiday edition of bon appetit or gourmet or something, there is a recipe for burgers with porcini, gorgonzola, and veal demi glace. dried porcini are used, they advise you to soak them in hot water for 20 minutes, chop the mushrooms coarsely, reduce the soaking liquid, and let the whole lot together, cool off, and integrate them into the burgers, both the porcini and the liquid. mmm, maybe ill make that for supper.

to-ma-to. to-mah-to. Krispy KapuCheeno. yuo knwo, it desont mttaer waht odrer yuo ptu the lettres in, or if yuo missplle, as lnog as yuo udnerstnad waht i am syaing. mmmm.... canneloni.

ALLCAPS SUCK...

patrice makes some wicked desserts, indeed. i also enjoyed my desserts at anise. i know you can go to les chevres and have a dégustation of desserts... but the whole meal is worth investigating as well.

elfin, sounds like you're speaking of ITHQ, l'institut de tourisme et d'hotellerie du quebec. it has already been referred to in this thread.

lesley, there are two kam shings (same owners). the one on CDN is older, but i hear the one on van horne is better from my "belle famille" who has been going to kam shing for over 20 years. they introduced me to it about four years ago. yay i say!

Kam Shing, on Van Horne, near Victoria. It is not near where you will be staying, but I feel it is worth the 15 mins it would take to get there in the metro. It's best to go with a group, so you can sample plenty o plates. My favorites are the char siu fried noodle (this is probably my favorite dish anywhere in montreal), and general tao is very good too. I also like gourmet hot and spicy, outside the namur metro. "all you can eat", but it's not buffet, you order off the menu, and the cooks make it a la minute.

whenever i cook chicken breasts, or duck magrets, i say i am cooking "chicken titties" and "duck titties" and my wife has taken up the habit as well. ha!

oh dave dave dave... thats why we love you. you're like don cherry or something.

you're not serious, of course, right mike?

well, cookemall, i have to put in a plug for m. francois riopel, my chef for my first two semesters. sure he is young (approx 40) but he was a solid guy to learn from, he had some good ideas for transmitting the knowledge he had, and he also made the silly things like chaud froid as interesting as he could. he let us go crazy on our buffet module, and constantly refered to how such and such a recipe or mise en place could be handled in the work environment.

lesley, not only is the tour de cou required, now you have to keep your student card visibly attached to your person while in the school. as if you were working for some top secret government agency or something. and then there's the shirt and tie, no jeans, no sneakers... in the winter, i always zipped my jacket all the way up to hide the fact that i was not wearing a shirt and tie.

whenever my family or friends visit from outside of montreal, they have to do all the montreal things, including absolutely going to schwartz's... I never complain about it. but when it comes to going to the old port to see jugglers at place jaques cartier or going to st. josephs...

today i went to st. viateur and bought a dozen, and then when i got to work i put them in my locker. later on in the day, i went down to the dry store to grab a bottle of olive oil, passing my locker, the whole room smelled wonderfully of fresh st. viateur bagels. yay.

so with the night off, i decided to go check out brunoise, without a reservation. i had no problem getting a table near the bar, with a view on roy street, quite picturesque, as has already been mentioned above. the interior of brunoise is simple, but chic, and i felt very comfortable there, all by my lonesome... i was impressed with the short menu, and even more impressed with the prices. geez, i spent 33 on my appetizer, main course, and dessert, and each was great. since i only tasted one of each item last night, i will have to go back. the amuse bouche of the night was a cold cauliflower soup, served in a chinese tea cup. refreshing, and tastes as a cold cauliflower soup should taste. no oversalting yet. i started with the house terrine, of pork, rabbit, and foie gras, wrapped in prosciutto, and served with a little green bean salad with gourganes (fava in english?), and a quenelle of gribiche, with an ultra sexy crouton. the terrine was succulent, each bite was melt in your mouth, and varied, since there were at least three meats in there. it was fun to take a piece of terrine, a little dab of gribiche, and put in on the crouton... the green beans on the side were simply dressed, cooked al dente, and very fresh. still no oversalting. already, i was very very pleased with things. next, i had the quails, which was a substitute for the haut de surloge roti, with the same garnish, wild mushrooms, PDT fondante, and red wine sauce. the plate arrived with a sizeable portion of mixed mushrooms (oyster, flammulines, and the others escape me) and potato, and sweet peas, topped with three quail suprèmes, and their legs on the side. the skins were crisp and the meat was tender and juicy. the vegetables were exciting and cooked properly. the herbed red wine sauce was very good too, more of a jus than a sauce. i dipped my bread in it, and cleaned my plate. for the dessert, i was kind of sad, because i only had room for one. i would have enjoyed taking a cheese course, to finish off the californian zinfandel than i had, but i opted to finish the wine and then i took the dessert of the day, a financier with cherries and a sour cream ice cream. each item was very good, and simply and beautifully presented. naturally, not oversalted. brunoise is, as far as i am concerned, the BEST value in town. i spent 50 + tax and tip. fifty dollars!!! for a wicked good appetizer, main course, dessert, 250ml of wine, and a cappuccino. with prices like this, and an exciting menu in a cozy and comfortable atmosphere, i will most definitely be back... i have to taste more items off the menu.

i knew i would be putting myself out on a limb by saying that, but i dont give a damn. the best coffee is at home, and the place i prefer to have coffee outside of home is tims. you can take the illy (as raspoutine says, that's how you say overrated in italian), the allongés, the lattés, and all that jazz, give me the tims. sure, i enjoy a good espresso from café italia, too... but a fresh (every 20 minutes, baby!!!) cup of tims does me a world of good.

i admit, tim horton's RARELY lets me down. i can only remember having one or two bad coffees from them. i swear to deity.

note to self: watch what i say.

i havent been to rosalie of late, but i've seen splendid seafood platters there. maybe at globe, too. (EDIT) <---fresh white fish and trout netted from the kuujjuaq river, july, 2002...mmm!

and is young-bro still the sous at les ramparts?

or joe riboflavins.

last night, my wife took the poutine au foie gras at pied de cochon, and it was delightful. it certainly lives up to the name of the enterprise, "c'est ben cochon, ça!" i hear, although i have never been, that la banquise makes wicked good poutine. but for me, that's just ouie-dire.

maybe my symbol does not exactly show what i meant. there should be a symbol for tongue in cheek. i was being facetious.