gus_tatory

...and five or six fish oil caps... Back to your scheduled program. Soba ← for weight maintenance, i take a 1,000 mg Omega-3 cap a day, along with 4-6 cups green tea, and 60 mg Coenzyme Q10. i'm not a doctor, but it seems to work for me. don't take the fish oil on an empty stomach though.

margarine. as a butter under-study, it's inadequate. it has been made with trans-fats since when we thought they were harmless. there's a reason they call it "I Can't Believe it's not..." and to think people laugh at our margarine laws here in quebec: Unilever loses court battle to sell coloured margarine in Quebec... clicky...

hey Pam R-- what a lovely-looking early summer dinner! thanks for sharing your pita pics as well. and i am impressed that you achieved no stick-to-the-grill-age! your lucky guests...

the only time i've ever seen someone make these, they are shaped tightly to the skewers (squeezed) and then refrigerated on saran wrap to get them really firm before grilling. my main concern would be crumbling on the grill. the chicken is certainly less fatty than beef or lamb. i don't see how an egg white and a few tsp of breadcrumbs could hurt... and ooh, ooh! can you post your ingredients/method for home made pita? pleeease? :-)

hi Pam R-- in Persian cuisine, these are called kubideh, and it is almost certainly the same thing. savoury spiced ground meat and grated onion on skewers. a tiny bit of baking powder (!) helps for lightness. here are google links to recipes: click here... good luck!!!

i agree! and i have one question: at one point you mentioned 'dusting' the flowers with 'luster'--what is this, and does it make that big a difference in the sheen/texture of the pieces?

and then there's all the 'traditional' foods around the world that get bought en masse due to the pressure of ritual, but never eaten: mooncakes in China, fruitcakes in Europe and North America...

Back in France we actually used "Danone nature" to make Aryan... ← Check out my eGCI class from more details... Elie ← hi all-- i have always loved yogurt and buttermilk, but i just discovered Ayran in the last few weeks. the first time i tried it, i was like, "eww, how can you tell if this is bad?" but now i love it. Elie: i am going to go look at your eGCI course, but i have a question: does the Ayran undergo any *additional* fermentation process, because the kind i'm getting here (in Montreal, from a Turkish food court restaurant) tastes too sour and 'sparkly' (almost carbonated) to just be the fermentation from the yogurt? the container says it has yogurt, water, salt, milk solids, and additional bacterial cultures. thanks in advance, gus

umm, nope. these things that try to be substitutes for other things are almost universally disappointing, no? PS: carob exists in a lot of processed food as 'locust bean gum'.

wow--thanks ludja and everyone!

i frequently see skate wings/'ailes de raie' at my fish shop and am tempted to try it. then i wonder why it is so inexpensive, and i have heard that it is bony and mucilaginous (spelling?). are there any classic and/or innovative preparations someone can recommend? any caveats i should be aware of? for example, it does not seem that it would be an appropriate fish for ceviche. would it be good crumbed and pan-fried like catfish? thanks for any help in advance,

i know i'll face opposition here, but i can barely eat one fresh, hot krispy kreme donut. and even then, i have to have ice cold milk after to wash it down. :-)

i always find the particular juxtaposition of my *own* shopping cart's contents so weird, it's like someone else did the shopping. i have a well-stocked pantry and freezer, so i end up getting only the "odd man out" ingredients... :-) case in point: last thursday i got to the checkout counter with a litre of pomegranate juice, a 500-ml Heineken, and a 4 lb. crossed rib roast (?!)

that is one of the most "unbelievable yet true" CBC stories ever. landlocked (mostly) Manitoba, producing lobster. good luck!

just to clarify, geographically: --Maiko Sushi is one block West/left on Bernard from Parc (if you're standing facing North); --Oishii Sushi is one block East/right on Bernard from Parc. hope this helps. try both!

the new "oishii sushi" (Bernard on the _East_ side of Park) has nice sushi and a great assortment of non-sushi dishes too, like a gorgeous fish carpaccio.

my sympathies, Pumpkin Lover; if you want to make something tasty and labour-intensive, try pierogis, a dim sum type dumpling, spring rolls--or somethingyou can make a lot of and freeze some. alternately, a big old pot of simmering chicken broth on the back burner never goes amiss. it gets better... gus

yeah, and you eat such a small quantity of everything, and as people have said, it's not an everyday activity. keep on eating the dim sum, folks, is my advice. take a 30-minute stroll with loved ones afterwards if necessary , but don't forsake the dim sum!

when you get a whole side of ribs to cut up, what is that flap of fat and skin under the ribs used for? is there a name for it? just curious...

these are the results of a search i did at Roadfood.com, where I-95 was the only search criteria i used. good luck!

wow--alexw's suggestion sounds delicious. the only thing i would add is that if you want to do google searches for recipes, you're far more likely to get more/better results if you search with the French word "topinambours", as they seem to be more widely eaten in Europe/France than in N. America. my observation... cream of Jerusalem artichoke soup recipe...

FoodMan-- they have these at my local market (Montreal), but they are slightly fuzzy on the outside and unbrined or unpickled--i.e., absolutely fresh. should i just be able to wash them and brine them for a few days to enjoy them as you've pictured? (thanks.)

it *is* true that they had a sign there for two months saying something like "Flo Sushi", and then when Treehouse opened in the old Soto spot, that sign came down and the "MTL Tapas" one went up. IF they have consistently interesting food, 1/2 decent prices, cute waitstaff, and high table turnover they can make it! good luck to them, whoever they are...

Read all about the obvious (and not so obvious) food service choices at the 2005 World's Fair in Tokyo... click...

i had forgotten how much i enjoyed that straight-up, strong, clear maple taste until... i went to the faux sugar shack at the Mont Royal Metro a few weeks ago and they had tire a l'erable sur neige. now i'm stuck at work for another 3 hours with a wicked maple craving...