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gus_tatory

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Everything posted by gus_tatory

  1. gus_tatory

    An Honest Answer?

    ...and then you have people like my Dad, who i love deeply, but with whom i can no longer go to restaurants. it is not beyond him--seeing the plates arrive and noticing someone else's order looks more to his taste--to LIE to the server, and say that he ordered what the envied diner is having.
  2. gus_tatory

    Mole Poblano--Cook-Off 9

    Oh, I didn't even realise they shipped to Canada, but apparently they do. Cool, thanks. ← i just wanted to bump this up, since i also have had problems getting some chilis: more than 13 types of chili peppers, and they deliver to Canada...
  3. gus_tatory

    garlic bread

    i also cut a baguette nearly all the way through to the bottom, diagonally, about every inch or so. the only thing i have to add is i sometimes swap out part of the butter for olive oil, and 'paint' the butter/oil/garlic/etc. between each slice with a pastry brush before foiling, then baking. someone mentioned cheese on top, whch really is too much of a good thing. and i'm totally behind that. i have used asiago, crumbled, with *great* success.
  4. gus_tatory

    Orlando Area Dining

    welcome to eGullet, IamQuidam!
  5. mcfoodie-- nice site-in-progress. i hope you will not mind if i list some other local online resources here. http://www.montrealfood.com A la di Stasio--French, with local chefs endlessbanquet.blogspot.com http://www.icimontreal.com/ French food column every week Montreal Mirror--food review each week Hour.ca -- food column weekly Voir.ca -- French food column weekly Gazette food section... anyone else have any faves to add?
  6. gus_tatory

    Cooking with Green Tomatoes

    my Mom makes "mincemeat" (for tarts, pies) with green tomatoes, and it is awesome. it really is a chutney recipe, if you think of it, with a lot of currants, spices, lard, orange zest. gosh, i gotta aqsk her if she has a recipe for that, b/c it's droolworthy.
  7. gus_tatory

    Three weeks of great food

    okay, *that's* what they're called--i've heard them called "cerises de terre": ground cherries. is that the same thing as a tomatillo, or the same family? they look almost the same...
  8. gus_tatory

    Soup in shot glass, perfect as hors d'oeuvre

    Beats me. ← a lot of non-foodies are afraid of other food words too: they're terrified of sweetbreads, and in all likelihood, they don't even know what they are...
  9. Also, do books that are set in the 20s, such as The Great Gatsby, make mention of food? just an idea... good luck! edit to add: several ideas...?
  10. what is being talked about here as "inoffensive" i think of as boring wedding food, or dinner-at-a-conference-in-a-hotel food. the lunches seem to be getting better, with more fruit and veg, salads, whole grain breads, etc., and "international" options (tabbouleh, for example). but the dinners are always chicken or fish, steak or quiche, pasta/pizza combo, yawn...
  11. ...and yet, if you persist in calling your Szechuan Pepper by the name Prickly Ash, which in fact it also is, you'll probably get it into the country no probs...
  12. gus_tatory

    Roasting a Chicken

    wow, thanks a lot, wattacetti-- i've been wanting to learn that method for years, and, having looked at cookbooks and not really been sure what they were doing, i am now clear on the process. i'll be the one practicing on three chickens at home this weekend...
  13. gus_tatory

    The Chinese and raw meats

    okay, the quote is not as persuasive as i remember--he simply says in chapter one that Beijing Man was unquestionably the first to use fire, around 500,000 B.C.
  14. gus_tatory

    The Chinese and raw meats

    I have this book at home (not with me): Swallowing Clouds: A Playful Journey Through Chinese Culture, Language, and Cuisine, and I am paraphrasing. But there is something towards the beginning about how (Chinese) Man was given the fire to cook food that represents civilization. I'll look this up when I get home, but that book is excellent for anyone interested in Chinese cuisine, culture, lore, etc.
  15. gus_tatory

    Japanese foods-- ocha

    Hiroyuki-- I'm curious: what's the connection between smoking and green tea? I mean, why did you mention them in the same breath? Just curious if it's some folklore or something I don't know about...
  16. gus_tatory

    Suggestions for a crepe party?

    i see a lot of Nutella crepes served here in Montreal. that warm-chocolate-hazelnut thing--can't go wrong.
  17. gus_tatory

    Apples in savory dishes

    hi devlin-- before i had even read the first post of this thread--just from the title--i was going to tell you about calves' liver, bacon, and apples--amazing. but also if you put 1-2 apples in with the liver mixture before it gets pureed for pate, with a pinch of allspice/cloves/nutmeg, that is delightful too.
  18. you know you're an eGulleter when: --you have actually had pretty passionate "discussions" about sugar (or not) in corn bread, taco kits, and the difference between green onions, shallots, and echalottes grises (francaises) with various members over the years. --you're *mortified* to have Miracle Whip, margarine, bacon bits, or their ilk in the house. ...umm, not that you would...
  19. gus_tatory

    Chinese Greens

    i have passing familiarity with a few Chinese/Asian greens--Napa cabbage (bok choy?), Chinese broccoli, pak choy, etc., but today was the first time i saw and bought these. what are they called? (excuse my newbie-ness with re: to Chinese greens. ) here's the seasoning i used to stir-fry them, from L to R, salt, sesame oil, black sesame, red miso paste, hoisin sauce, pepper-garlic paste (from Sweden!?), garlic... and here's me adding a small amount of Szechuan pepppercorn, because i wrecked food with this once : ...and the finished dish, with fried tofu and a Sapporo beer. this is one of my favourite saturday night meals. so are there any online illustrated Chinese greens sites? what do you do with Chinese greens?
  20. gus_tatory

    Cooking and Eating Horse Meat

    just to get away from the moral/ethical side for a sec, horsemeat (viande chevaline) is pretty widely sold and eaten in Quebec. it may be the bavette you get with your steak-frites, or it may be the ground meat in your tartare--i think this traces back to the Belgian influence. purely from a nutrition standpoint, this link (pdf warning) here, in French, mentions that for every raw, 100 gram portion of horsemeat, you consume 133 calories, 21 grams of protein, 4 grams of fat, and 0 carbs. in terms of RDA of various nutrients, that same portion would contain 27% of your RDA of iron, 39% Niacin, 150% B12, and 32% RDA of zinc.
  21. gus_tatory

    The Montreal Flesh Trade

    "that chef" = Martin Picard, Chef at Au Pied du Cochon. just had to give credit where credit is due... and yes, MyChefBrad, we're not so afraid of tartare up here--the venison tartare at aPdC is a personal favourite, in the entree size, that i have every time i go now...
  22. gus_tatory

    Chicken and Dumplings: The Topic

    yeah, my grandmother made a loively version of this, and in Nova Scotia the dumplings are frequently called "doughboys"--although i am unable to explain the origins of that! it was what you all describe--a very flavourful, veggie-rich broth/stew, and for the last say, 20 minutes, the rolled, floured tea biscuits would be placed on top, followed by the pot's lid, and we were not allowed to remove the lid for the steaming time. God bless my granny Marion, her food was awesome, and when i learned to cook, the first thing i made were tea biscuits.
  23. annapin-- so glad you guys had a great time here, and that eGullet users helped make it happen is only more good news. a la prochaine! ("Y'all come back soon now, y'hear?")
  24. hmm. i've heard that one of the things that makes grass-fed beef better for us is that it contains more CLA (Conjugated Linoleic Acid). i'm wondering if corn stalks, etc. will have the same benefits that grass grazing does?
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