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Everything posted by gus_tatory

  1. 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.
  2. welcome to eGullet, IamQuidam!
  3. 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?
  4. 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.
  5. 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...
  6. 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...
  7. 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...?
  8. 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...
  9. ...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...
  10. 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...
  11. 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.
  12. 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.
  13. 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...
  14. i see a lot of Nutella crepes served here in Montreal. that warm-chocolate-hazelnut thing--can't go wrong.
  15. 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.
  16. 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...
  17. 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.
  18. "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...
  19. 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.
  20. 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?")
  21. 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?
  22. i'm only on page three of this blog, and i am enamoured of this peach photo--i think i may make it my desktop if you guys are okay with that. and which red velvet cake recipe did you use--the Recipe Gullet one by Jaymes, or another? can't wait to continue reading...
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