weinoo

On our last day in Montreal, I ventured out to Jean Talon, one of my favorite markets anywhere. For our final dinner, we wanted to dine early, as we were out to get an early start the following morning. Mon Lapin it was, for our 2nd time. I'd seriously dine here biweekly if I were local. Reservations were barely secured, by playing the online game 30 days prior. The wine list is extensive, though once again we chose to sample various glasses, as recommended by our delightful server (s): It's a lovely room. I particularly like this cart's usage: The astounding petoncles (scallops) with rhubarb. Along with our other starter (oh yeah they totally know how to course stuff here, and there's no rush job), the radish with liver pate below and the ramp biscuit. Just two great dishes, showing off the product. The rhubarb with scallops is amazing, both texturally and in the different flavors of the two components; one sweet and saline, the other tart, juicy...wow. Significant Eater had this lobster agnolotti,; how could she not! It's beautiful nettle agnolotti and lobster chunks, perfectly cooked, morel butter. I had a light main - the fried soft shell, with lettuce. Hah, that's like an appetizer, so i also had the ribs, served with a counter point of nicely dressed bitter herbs. There were 3, so I shared...don't worry. We also shared: The rhubarb sorbet and an ice cream sandwich. Both fabulous. This is a restaurant, simply put, not to be missed.

They are healthy pours, I'd say between 5 and 6 oz. Or you get a nice pour more like 7. Never underpoured.

Our first full day in Montreal we spent walking and walking; many places we walked were automobile free, so that was nice. There was some giant comic arts festival on Rue St. Denis, and we strolled through that, not understanding a thing we were looking at! Coffee at one of our favorite Montreal coffee spots was good... And dinner, at a place we hadn't been to in a few trips, was very nice as well. I posted above this herring starter, which is fabulous. At Leméac, a very staid, old-school Montreal place. Once in a while, we enjoy this type of restaurant; less noisy, dressed-up, etc. But enough of that...the following night, a well-known place we had never been to, entered the scene: L'Express. Starter of rillettes. Extremely rich, try not to eat the whole thing. More asparagus - when in season, why not?! Significant Eater's cold pea soup with crab was lovely, and unpictured. As was her main, a simple onglet frites. My favorite dish of the night, grilled quail, with fresh peas, on wild rice. A very excellent prep. Dessert was nothing exceptional, just some ice cream and digestifs. I'd return here - it's a fun, classic bistro.

Our recent four-night trip to Montreal, while it included the great smoked meat sandwich pictured above, also had some other edible highlights. There won't be any of the gorgeous pictures and scenery like @Duvel and @BonVivant post, but suffice to say the city of Montreal is lovely, and its roads suck. The drive up, from where we are located in NYC (i.e.: way the hell downtown), took between 7 and 8 hours, including the border crossing (which going into Canada is quite quick). So we arrived at our AirBnB, on Rue Mont-Royal Est, at around 5 PM, settled in, and were ready for a drink. Headed over to Le Vin Papillon, and stopped into a bar across the street, for an aperitif. Back across the street, and seated promptly for our 8 PM res. Sorry, no picture of the menu at this place; it was a long day. However, here's the BTG list; we like to order glasses of wine at places like this, as we're trying so many different foods, and often the BTG list is well curated. And some food: Bread, a simple salad of bitter lettuces, and "croquettes à la tête fromage." Another small plate, since it's perfectly in season: Asperges & petites patates. Our shared main courses... Grilled chicken thigh, small order. And some delicious short ribs, flanken style. Finished up with an ice cream "sandwich" and a glass of Madeira for me. A good start to 4 days of fine restaurant meals. Thankfully, the US dollar is strong in Canada; taxes on restaurant checks are high, at a total of about 15%...makes NYC seem, well - still expensive!

Sure @rotuts! Here's the general outline that I followed the first time or two I made the curry...https://www.justonecookbook.com/simple-chicken-curry/ Everything is pretty much open to interpretation. I like using mushrooms in the stew, and I evidently used red bells in the above picture, along with red onion (because that was probably what I had on hand). Also, you can punch up the curry flavor with a little more curry powder, spice it up with more cayenne, etc. etc.

Here's a Japanese chicken curry, probably using 1/2 to 2/3 the amount of brick called for... Plated, over rice...

I make that curry brick recipe in a double quantity. I also find that I don't need as much of the curry brick as the recipes call for, but as with everything, try it and see how you like it.

I definitely add the garam masala, provided I have good (i.e.: fresh garam masala).

Trying to remember, but I think I make the roux first, then add all the spices. Easier to discern th color of the roux that way.

We only now comment to each other about restaurant noise levels when they are quiet enough for the two of us to have a conversation without shouting. And we also (now) often try to dine earlier. First, the staff is less harried, especially the kitchen. Second, if restaurants are gonna crank up the music, they tend to do so a little later in the evening. We were just in Montreal and Portland, and I have to say that at most of the places we dined, noise levels were acceptable.

Interesting: So Yellow Tail basically slaps their label on Santa Carolina wines.

Really? Does it say that on the label?

Those lamb chops look great. How's their lamb - mild, or a little more funky?

I've found that a "cup" of rice (a Japanese GO cup) weighs between 145 - 150 grams. Most Japanese rice is cooked at 1:1 water:rice ratio; that much water weighs 180 grams. Don't forget the water that clings to the washed rice!

In my mind, the biggest mistake made when cooking rice is using too much water. And not washing the rice. Most ( all?) rice cookers have markings which help alleviate the problem of too much water.

I agree with you as well! Then there’s this, from Sonoko…https://www.sonokosakai.com/shop/curry-brick-kit I have this kit in my pantry, but haven’t had the opportunity to use it.

I definitely follow the advice you found on the internet, though I think it was just common sense that led me to Saran wrapping cut onions. I also put them into a small freezer bag, as I find it helps keep any stray odors from emanating from the cut onion. Most of the time, the leftover onion is getting cooked, but if the plan is to use it raw (i.e.: as if it were fresh), I just cut off a thin slice from the cut end, and discard it.

We’ll, that’s what life is all about, isn’t it?

Or even make your own, and keep it in the fridge or freezer in portion sizes; it’s quite easy and the salt content is more easily controlled… https://www.justonecookbook.com/how-to-make-curry-roux/

Sadly, @blue_dolphin is a bit far away…but thanks for the tip (what is the SAQ?)

Right, it totally shows how vinegar is only minorly effective at room temp. And no matter what the disinfectant, the board or surface has to be cleaned first so that it can work.

What about these rules for using it? https://extension.colostate.edu/docs/pubs/foodnut/kitchen-sanitize.pdf

We’ve been having St. Viateur bagels for breakfast daily; there’s an outpost directly across the street from our Airbnb, on Rue Mont-Royal est. I did have a black cherry soda with my smoked meat at Snowdon; the cream was Sig Eater’s! Nice to not have to deal with waiting on line at Snowdon, though they were quite crowded at lunch yesterday. Not pictured, each of us had a bowl of matzoh ball soup! My bubbe could’ve learned a thing or two about matzoh balls from Snowdon!

One of the things I admire about Montreal: Is the literally never ending, everywhere one looks, road work/construction of…something? Hareng fumé des Iles-de-la-Madeleine, salade tiède de rattes et betteraves. The fantastic smoked herring at Lemeac. You know I can’t come here without getting some of this, @rotuts! Smoked meat (medium fatty, old fashioned style (extra spices)) at Snowdon Deli. Required Dr. Brown’s soda in background.

Patrice has a new spot…Sabayon…https://sabayon.ca/en Unfortunately for us, as we are currently in Montreal, it’s tiny and books up immediately upon release of the seating, and I was unaware until it was too late.