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  1. Lovely thread! (I am a Montrealer, so biased.) To answer your query upthread, the 'local' shrimp here come from Matane in the Gaspesie.
  2. This is hilarious--I just made a delicious hummus with a can of "salad bar bean blend"!
  3. I use the same harissa, in tubes ("Le Phare du Cap Bon" from Tunisia). My understanding is that the concentrate (what we buy) is meant to be used sparingly, and with more harissa ingredients (cumin, coriander seed and leaf) added, as you would use curry paste perhaps. If I use it in marinades, it's about a tablespoon per serving, with olive oil or lemon juice or both. It is very nice and fiery! :-)
  4. I love this topic! But I have a question... The enclosed image is a liner from a container of gochujang. As you can see, the manufacturer has written 'NO!'..., and I was hoping someone could help me out with what the Korean says in English? Thanks in advance, gus_tatory :-)
  5. Those Chinese fried bread batons, you tiao, are awesome.
  6. You don't say if you're Canadian or American, and I'm looking solely at practicality: I live in Montreal and have for most of my life. Americans find Spanish more useful as a second language and Canadians French, for the reason that it's simply more spoken. Good luck! I speak English and French and am looking for a third language with which I can speak about food!
  7. You know, if I have dulse that really dries out (I prefer the moister, leatherier dulse), I'll whizz it in the food processor with kosher salt, and it makes this great seafood condiment!
  8. gus_tatory

    The Egg Sandwich

    my .02$: my platonic dream of an egg sandwich is: oozy yolk on the fried egg, lacy almost-burnt filigree on the edges of the white, crusty Portuguese roll, crispy bacon and HP sauce (brown sauce to the Brits). in the 'gilding the lily' category, i would put caramelized onions, capers thrown in the brown butter from the fried egg then on the roll, cracked back pepper, mayo...
  9. that has to be a mistake--that's like 15 pounds.
  10. I really enjoy the green teas--but especially the Japanese green teas--with a grassy, 'blond' hay-tasting aroma. Subjective enough for you? I also like genmaicha, green tea with roasted rice, because it has the same grassy taste, but with a bit of earnest toasted rice in there that makes it smell/taste almost popcorn-y.
  11. At all my Asian groceries (in Montreal) I see Szechuan peppercorn labelled as 'prickly ash'... if that helps anybody trying to find it... edit to add: LINKPrickly Ash / Szechuan peppercorn
  12. There are several wide-spread consumer implementations of sous vide: --As someone says below, boil in bag; --Those FoodSaver things you see on the infomercials; --A lot of pricy bistros, delis and charcuterie type places, as well as caterers, sell not only sous vide cheese and pates, but also hot meals with protein, sauce, carb and veg all plated, ready for mike oven or boiling water. The other thing is when we remove air from a wine bottle and 're-seal' it, or when we add a thin film of Saran Wrap to the top of a custard (to prevent skin), or when we squeeze the air out of a bag of potato chips before closing, we're kind of doing sous-vide there too, which is to prolong the life of foods due to reduced contact with air. 'Sous vide' just means 'vacuum-packed', and any use of it to indicate a trend or cooking method is incidental.
  13. Congrats, Leslie! You are among my favourite Montreal food writers and 'personalities', and you and Sarah Musgrave are the first 2 people I read in the Saturday Gazette. Good luck! (Don't hold out to become a millionaire from Google Ads, though :-( )
  14. i found this topic because i was looking for XO sauce recipes after having a gorgeous shrimp and scallop on XO sauce dish tonight. can anyone comment on, when buying conpoy, they have the little, small, dry cheap ones, and the big, expensive ones? i can't see, if you're going to steam and shred them anyway, what difference it would make, but i could be wrong? thanks in advance for any info.
  15. confession: the reason i asked about the chicken deboning post was because i haven't gotten around to it yet, and wanted to give it a shot this weekend. your guide is really helpful, and it'd be nice if we could get it 'pinned' somewhere (eG administrators?)--but this time i CTRL-D'd (bookmarked it) so now i can find it again. this isn't ramen or pho, but the 'Chinese wonton soup' (#182 on their menu) at Beijing on de la gauchetiere is one of my favourite cheap soup lunches, and hangover cures too! it's a big bowl (enough for 2, but i always finish it...) and there's a few leaves/stems of gai lan, about 10-12 cute little dumplings with chopped coarse (not pureed, pasty) shrimp-y goodness in the dumplings, and their broth is really, really good, with a few drops of sesame oil on top. i keep on going back for the broth, because it is clear yet has body, it tastes of good, fresh hot chicken (not salty, or msg, or Magic Chicken Powder...), and it is one of the best clear soups of any nationality i have tried. i have worked extensively at making good chicken broths at home, and i have come close, but i never got one as good as theirs. i do now, however, drop 1-2 star anise in my chicken broth now for that delicate evocative taste. interesting point you make on the waves of restos that start out brave and seem to end up resembling each other after a while...
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