gus_tatory

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

hi culinary montreal-- i have a query--i'm wondering if anyone can offer tips & tricks to get that platonically perfect "blue" steak? that is, a steak that is crusted and caramelized outside, as well as blue-rare inside. this is for home prep, so no grills unfortunately. what i do now: pre-heat a cast-iron frying pan in a 400-degree oven, pre-heat a burner to high, dip the steak in kosher salt and coarse pepper, and try to only turn 1-2 times. any suggestions? thanks in advance! gus

hi all-- so i know you guys at Les Chevres had a reception and tastings <?> monday, and you're opening to the public tonight. i hear that the interiors are astonishing, the sculptures at the entry, etc. the glass vitrine to the pastry kitchen. Congratulations! can someone post a menu, or discuss the appetizers? i probably won't be able to make it there soon, and yet this resto seems to be very eagerly anticipated indeed! thanks! :-)

hi Lesley C and others-- i have a link for some food and chef images of the Morimoto night at Soto Old Montreal: soto morimoto hope this link works for you all, as it shows several of the dishes Lesley mentions, as well as several brands of sake (someone else asked about). this is my first post, but i love this board already! ;^) gordon