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gus_tatory

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Everything posted by gus_tatory

  1. hi-- i was lucky enough to discover today this *amazing* korean grocery in montreal (corner of parc and prince-arthur) that has many of the ingredients spoken about on the Japan board. i love reading about konyaku, natto, and ingredients foreign to me--and today i saw/bought/tasted some of them for the first time ever. i found the grocery because i asked my friend Satomi where i could find natto in montreal! i debated whether this should be on the Japan board, and since it's mostly about Japanese food i left it here... --they had kim chi (korean, i know--pickled napa cabbage) there that the owner had made, and i've wanted to make this at home for a while, but first had to know how it was "supposed" to taste. hers was the obvious (napa, chilis, garlic, etc.), but when i took out the container to taste it at a picnic with my friend, we were amazed that it reminded of us sauerkraut from nova scotia, but with both the heat and aromatic elements kicked waaay up. i know why Jinmyo raves now about this vegetable pickle, because it's a wonderful taste. --i got a 2-lb bag of edamame at 3$ (soy beans in pod) frozen, that i understand i need to boil for about 6-10 minutes, drain, cool, toss with salt, and serve with beer as snacks/utsemami? --got a big bag of dried shiitake mushrooms at 3$ to reconstitute later, thrilled about this --noticed with pleasure that they had, but didn't buy: packs of soba and udon noodles, pickled plums (umeboshi? excuse my bad lack-of-japanese), natto (which i'm wanting to try), tons of frozen dumplings (gyoza, shiu mai, har gau), wakame (seaweed salad, like 4 diff kinds), they had Kewpie mayonnaise, etc., etc... --they also had konyaku (mountain yam), but gelled in a block-y pancake. can i use this, or does it need to be fresh? i guess the point of this thread is that i'm a big fan of Japanese foods, and i dscovered a place in montreal today where i can get many of them! i haven't tried natto yet, but i've read many of your "Dinner" posts with pleasure, and now know where i can start to get the stuff. to you guys this may be every-day food, but to me these are new tastes... this store made my saturday, i am telling you, gus
  2. gus_tatory

    Congee

    hi e-gulleters-- i'm a westerner who loves "pho" (vietnamese soupe tonkinoise), risotto, and brothy soups. i would like to make congee at home for the first time, and i'm wondering what people's favourite ingredients are? i guess i would like a slow-simmered chicken broth, mint, basil, and coriander leaf, some bean sprouts and sesame oil, but that is my imagined recipe hehe... :-) if you were to suggest a congee for me to try, what would be in it? thaks in advance for your thoughts! gus_tatory in montreal
  3. gus_tatory

    Mangeons à Montréal

    Lovely thread! (I am a Montrealer, so biased.) To answer your query upthread, the 'local' shrimp here come from Matane in the Gaspesie.
  4. This is hilarious--I just made a delicious hummus with a can of "salad bar bean blend"!
  5. 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! :-)
  6. 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 :-)
  7. Those Chinese fried bread batons, you tiao, are awesome.
  8. gus_tatory

    Learning a second language

    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!
  9. 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!
  10. 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...
  11. gus_tatory

    The Fat Duck 2009

    that has to be a mistake--that's like 15 pounds.
  12. gus_tatory

    Tea-But how does it taste?

    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.
  13. 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
  14. gus_tatory

    The future of Sous Vide

    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.
  15. gus_tatory

    Lesley Chesterman

    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 :-( )
  16. gus_tatory

    "XO Sauce"

    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.
  17. 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...
  18. I'm seeing and hearing about: --Savoury chocolate 'tastings', i.e., pairing not-sweet great chocolate with savoury ingredients --Korean, Goan and Uyghur food [in Montreal] seem to be the next big things --Kitsch nostalgia food (70s dinner party food, basically) --Herb infusions in sugar syrup for cocktails, iced teas, deserts, etc. --Functional foods and nutraceuticals (Coke with vitamins, anti-oxidant enhanced foods) --...
  19. Did I tell you at the time how appreciative I was? I hope so! And now back to the noodle topic: Do you foresee Montreal having the kind of noodles/ramen 'war' that they are having in NYC? I would love for more and better noodle-soup shops to open here! --Time Out NY article on 'Ramen Wars'... click --Eater.com article on Ny 'Ramen Wars'... click
  20. wattacetti-- great, great photos and reportage! do you ever go to pho places in Chinatown? there's at least 2 on St-Laurent between Viger and de la gauchetiere that are ok... also, off topic: was it you (I can't remember which eG member did this) who posted a great, great tutorial somewhere on this site about the "glove method" of deboning a chicken a little while ago? i've been looking and I can't find it... It's the way of deboming a chicken from the inside and without making many--if any--cuts...
  21. This is the most beautiful thread--so inspired by your cooking, everyone. I love Korean food~! I would not object if someone wanted to do a pictorial of a pajeon (green onion pancake), as I have not had great success with these (holding it together in one piece)...
  22. gus_tatory

    The Faceless Critic

    i am soo relieved that the majority of us seem to have come down on the side of the resto critic. Mr. Morentzo's actions were bully-ish, rude and uncalled-for, and crass. you don't buy a good reputation, you earn it. and yes, maxanon, this topic smells bad, but i have to pop in every few weeks and make sure the Big Steak House Bullies aren't getting the upper hand.
  23. gus_tatory

    Butter Chicken Recipe?

    This recipe uses a really nice garam masala that is sprinkled on the chicken before and after cooking: stony_curtis' butter chicken from Ambala restaurant Montreal... clicky...
  24. gus_tatory

    The five essential hot sauces

    i) Sriracha/sambal oelek ii) Tabasco red, green *or* other/habanero iii) Frank's Red Hot iv) Piri-piri (Portuguese hot sauce) v) ...?! - - - [Famous dates in hot sauce history]
  25. gus_tatory

    The Faceless Critic

    Um yes. Queue de Cheval is known as a bit of a poseur-ish, show-offy place for those who like to light their Cuban cigars with 100$ bills. And again, the money comes out for this "bounty", so-called. Could it be that Mr. Morentzos is upset he can't buy a good review...
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