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ItalianFoodJunkie, spot on, I agree 100% with your statement. Furthermore I would add that the crust should be cooked enough and thin enough that you can fold a piece without breaking it. Pizza do recipees are quite simple, I use the following 50g of beer yeast or 25g Fleishman (I use Lallemand all purpose yeast). 1 table spoon sugar. 2.25 to 2.5 cup of warm water for the yeast (if your tap water is heavy in chlorine, you may want to go for bottled water to kick start the yeast seperately). Final water volume can change, I put enough so that the hook gently cleans off the bowl after 5 minutes. 5 cups of 00 flour 0.5 to 1 cup of weat semolina flour (not 100% necessary) 1 table spoon of salt I also add some olive oil, don't be shy. rise the monster twice over 90 minutes. Split in half. The killer tool is the oven brick, the oven is maxed out during pizza cooking.

True that, Dante has pizza for tired folks who forgot to rise the crust but frankly it is not a great pizza place and it still difficult to find a good one in Montreal. Amelios is completely different pizza joint than the fine crusted 00 flour brick oven that Italy is so well known for (personnaly I find Amelios totally gross, the peperoni and cheese is an insult to Italians but I can see why they would have some fans in the cheese on top category)... I get a fine pizza in Saint Lambert at Primi Piatti, Prato offers one a step above Dante, they are still not mind blowing, there is also Il Focolaio downtown. We have pizza every week at home and take a lot of care in the science, I still have not found a restau in montreal that will match home made, even remotely. Quite a shame for Montreal...

Yes they are brusque and the food is... awfull in a good way. I love just walking in there, taking a view of Montreal 50 years ago and step out. Going out there is not a huge loss as you can walk about the streets in that area. Just south of the clark and Viateur Corner is Laurier with many restos. Just across the street from Wilensky are fine paninos with Grazie Mille, next door is Fairmount bagel (a must for a new Yorker), then on St-Laurent North is the Mile end which offers many options. I would also venture towards St-Viateur for a a late at Club Social or a Soup at Soup Soup (or a pudding chomeur). There's tons in the area compared to getting in a car to Julep or getting the getto zone of Banquise (which is well worth when in getto mood at 4 in the morning...).

I sense some e-bay biding on the way. I'd love to see the cover, the art work of Gourmet is so... never mind I just saw it... just what I thought.

Yep, especially good for buffering the alcool, open 24-7. Best when the bars close, I even manage to annoy the kool kids enough to get thrown out... shrugs. Something to be said about starting the night in a fine establishment and ending up facing the tyranny of uptight emos while ordering Elvis poutine...

Are you looking at Yuzu in juice format ? I'm pretty sure it's the only avail. version. If so, you can get it at La Mer on René Levesques, also Les Douceurs du Marché at Atwater should have it. If your looking for the fruit, you should try the Louis-Nino possibility at Jean Talon... I have never seen it myslef (but never really looked either). Soon the Meyers will be in?

Those who understand the political nominations and shuffles at the SAQ know what a raw deal this decrease is, it is still a joke. The fact that wine lovers have to pay disgusting severence package to people who lie and almost break the law, isn't any comfort either. Privatise it already !

the organic spot in the original brique building @ the Jean Talon Market used to have it (where the bank machine was before the added building).

Tell your chef, he/she must be well groomed as the kitchen is truly in the dining room, no nakedness in kitchen please ! Also, should an order create a lot of smoke, it can overtake the place for some seats. It's a nice little place.

It was great to see him on TV last night. Nothing sweeter than his Irish humor and god bless his breads, I just want to drop my face in the perfect mi. Is Mr. McGuire still working ?

I am tempted by Anise with Vij and BU but my GF is prego (again), maybe I can work something out with Angelo or maybe I can walk out drunk (again)...

nobody expects tasting menu for $40pp - that is ridiculous Vinfidel, not every dinners now and in the past used to be paired with wines. I think this is what Lesley meant.

Sackville, No, it is not the same curd it seems. This is weird as the name would sound right in english but the description is way off. Cheese curds used for poutine is basically extremely fresh cheddar, that is coagulated to a certain size and bagged, I think it is done here a lot because of the milk quotas. But I am sure that you can find a variation of it when described as "farm fresh cheddar". Basically you are looking for a very white, salty fresh cheese with the consistancy of silicone... , hence the fact that it will squeek in your mouth. A lot of the cheap pizza place use it for topping, you will likely only be able to get a brick but you can chop it up in inch size cube before dropping it over hot fries.

The new cube ? Did Gonzales leave Cube ? I thought Giovaaaaani (and his beautiful women) was part owner... Is Joe Beef closed now already... Damn, I was hoping to go to a few restos during my break and everyone is taking time off !

I disagree also, pop is an image of it's original promise. I never understood why the roiginal chef MS Picard left that place and would be very happy to know where she went, without her, that place is just... nice furniture. They do not compare really.

Toast is below hotel A Priori, which has a really nice terrasse in the summer. Hotel 71 is new, really new. Is owned by the same folks as Auberge St-Pierre. Toast is really nice, although last time I went there, I had butter overdose.

It's low season, there's plenty of room at Auberge Saint Antoine. Free drink round on wednesday night between 7 and 8pm... I went to Hotel 71 just behind St Antoine and it was very nice. Nice room, nice free breakfast. However, Auberge Sainte Antoine now serves breakfast in the Panache restaurant and they serve a really nice breakfast. The menu there looks great. Anybody looking for classic junk food need to go to Pat Retro in Sillery on Macguire street. Stellar poutine.

New Thierry Baron hot spot on Duluth est (does that put him at Colombe ?). I think it is called Vertige. Anyone who ate Baron's cooking at jongleux knows this guy can deliver. There is a review in LaPresse today, raving Beauchemin. I'm pretty excited about this one.

Jamie, Again, I'm not sure what the topic is but would anyone seriously think that lamb in most quebec restaurants come from California or New Zealand ? Would any restau have an import magret or foie gras ??? Or a cheese ? Seriously, what Boulay and Vezina say is just about right for most respected restaurant in Quebec... Sure, some really take it a unique level (laurie). I think the effort in outskirts of Montreal (such as Quebec City and Laurentians) is just that extra "marketing" to tourist type information. Every single piece of lamb served at the Manoir Richelieu (a Fairmount entity) is grown abouy 25 km away. Almost every single piece of veggies eaten by mi kids is grown about 40 km away from me and when not, it si supplemented by a seasonal product available at most marlets and evensome times at my local IGA. The butternuts available right now are all mostly organic and local. Sure, I agree, it's not like shopping at the ferry terminal on thursday morning at the farmer market with my American Apparel undies and my Ipod but there is a thriving local production in Quebec. The California example might be unique also because of it's close ressemblance to the european products (olive, wine). On est une grosse gagne d'habitant after all ! Not sure if San Francisconian will treat his rabiole like we do when he can skip to something with a bit more flash. Another point about menu declination and information had gone haywire some times back, I know producers who have seen their meat in some restaurant that they never sold too. I went to Area once and the soup was made with organic calif artichokes but the artichokes served with the fish was not (really ?, was there a separate bin for them ?, does growing an artichoke really need any kind of pesticide ? If you grow them you will know that it most of them are organic but a lot are not certified and that Calif peninsula weather is mostly the only place where they grow twice in a season, almost always without pesticides). I have always been an ASC member, my farmer is not a Daigneau super star but the carrots, tomatoes and salads, etc... are as tasty ! (and so are mine). Right now, there is 25 farms delivering in downtown montreal. I never really know what I get but I can predict after all the years, it is also a bitching way to force your kitchen into market like cooking and has the kids eating a complete collection of veggies. Here is the link: http://www.equiterre.org/agriculture/panie...listeFermes.php http://www.d3pierres.com/content.asp?node=49 http://fermecadetroussel.cam.org/paniers.html http://www.fermetournesol.qc.ca/library/TS..._et_form_06.pdf http://www.fermeduzephyr.com/fr/basket.php Birds and meat http://www.fermedespres.com/ http://www.fermelecrepuscule.com/listefromagefr.html There's tons of example. Then there's the list of terroir products, which is different in my view, if you want I can list them down by region.

I am not sure this is an issue at all. The fact is, if a local restaurant opened and called themselves leaders in local produce, they'd be mocking a lot of restaurants already. Look, right now, you'll be having a topinambour potage in many places, and you should, they have sweetened with the cold. Those topinambour, endive, mesclun, root, cheese, foie gras, lamb, cidre aren't coming from California. That's pretty common, I just think it's not advertised that way so much, just being a cuisine de marché in 2005 is so... I dunno... been there.

They told me about 3 months ago. About the fish selection, it can only be an issue of suppliers is my guess if indeed the fish is bad. There is no such thing as regional fish envie when companies like Fedex have made gazillion flying fish all around the world faster than I can pick one up downtown Montreal...

damn you people, you got me all worked up and on a journey to hunt those pistole down...

Do not want to hijack this thread but I just found out Tri as left the Tree building couple months ago.

Hi Carswell, this is funny that you speak of the slanted door, I have been there this summer, at the new location in the renovated ferry building. This is not by any mean a typical Asian eatery however. Would be great to have a mini Slanted right here in Montreal. That is a great space. The wine list is very pan asian oriented of course. Huge selection of riesling. When we went there, we expected a much smaller place, the space is pretty darn big. Speaking of, Suzanne Liu was on Distasio last week I think, how old is that women, I think she has a special eternal youth gene.

Well, those fish tacos are pretty tasty though. What I ment by the maple leaf lounge is that I have this weird impression that black, beige and Inox must be used in the decor to have some kind of nomination. Rosemead was especially stunning since it is extremely modern in an old Tudor house, however, my apple rice pudding was an absolute disaster. The app was so so and I like my lamb cheeks before they mush up too much. I didn't have a bad time but I was expecting more. The food was well priced, especially if it was done properly.