gus_tatory
-
Posts
973 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by gus_tatory
-
-
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?
:-)
-
I'm testing recipes today and want to try for a minced meat on a skewer recipe...
any thoughts?
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!!!
-
Amazing!!!! Thanks so much for sharing and teaching us your tricks. That is one beautiful cake
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?
-
This reminds me of the ubiquitous Korean plastic food towers at birthday celebrations and weddings. The faux foods are too expensive to make these days, especially considering that the foodstuffs in question never really tasted that good and nobody really wants to eat them anymore even if they were real...
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...
-
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
-
Is carob a legitimate substitute for chocolate cookies or muffins?
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'.
-
-
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!
-
Hmm, Is Oishii Sushi about one block down from Park on Bernhard, left side going east, sliding windows that open up to the street??
I went to that place last fall and it was totally untogether, bad service, un-memorable sushi...
Or is Oishii a "2005-new" place??
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
-
For me, this falls under the heading of "DUH!" They put tons of pork fat into everything. Of course they are fattening. That's why they taste so good!
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...
-
Thanks for the suggestions. I guess I have some serious planning to do. :)
these are the results of a search i did at Roadfood.com, where I-95 was the only search criteria i used. good luck!
-
scrub 'em, and simmer them in their skins. when soft, peel as you would potatoes for sautee and add to a plain risotto base, finish with a little truffle oil, parmy, and butter. top with the best roasted chicken breast you can find...
quality and simple
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...
-
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...
-
-
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...
The Montignac Method
in France: Cooking & Baking
Posted
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.