gus_tatory
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Posts posted by gus_tatory
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And good heavens, who wants to go all the way to Richmond Hill!
exactly. the whole reason you're in Toronto at all is so that you aren't in Richmond Hill...
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that asparagus/poached egg photo is both a gorgeous photo and tasty-looking~!
but yeah, your food may be "too hip for the house"--meaning it just goes over peoples' heads. but i hope not, because your enthusiasm is infectious...
edit to add: picky minor point, but you should change that seriffy font on your website to sans-serif and make it larger. i have 30/20 vision and i can barely read it.
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Whenever I'm in Montréal, a stop at Schwartz's is a must! I've never been disappointed and only wish I could get that quality of smoked meat here in Windsor
gourmande--
not sure if this is prohibitively expensive, but you can order online, or at the very least go look at their pics and drool...
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Like one of my friends once said, "Japanese beer is like angels pissing on your tongue".
ooh, how genteel!
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A Japanese friend who knows I enjoy "unusual" foods picked me up a bag of chocolate covered fu on her summer trip home to Yamagata Prefecture.
It wasn't half bad.
so is it chocolate-coated or chocolate-flavoured fu? i'm trying to imagine how it would taste...
edit to add: oh never mind, sorry. i didn't read well enough...
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i'm bumping this thread to see if anyone knows when the new season of "A La di Stasio" starts?
a cursory look at the website for the show ( http://www.telequebec.tv/aladistasio/ ) doesn't have any info, other than "episodes en rediffusion"... <repeats>
i also just noticed in passing that since i started this topic, a looong time ago, she's also released a 2-DVD set that sold well, a new book, and has been on the cover of various Quebec mags!
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I thought it was supposed to be some sort of play on words (well, syllables anyway) Cuis-Indépendance - but I've been know to be wrong about these things.
Is it open yet? I've heard that it's the same manager from the Spaghetatta down the street on Laurier...
yeah grill-it:
you're right, it's a French pun. i know because i did what i usually do when i see French puns:
i) what the hey is that?! that's not a word.
ii) <smacks self on head>
iii) OOOhhh, it's a pun!
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they also have the at Vieille Europe on St-Laurent, just south of St-Cuthbert, and Maison du Roti, Mount Royal just east of Papineau. it says "puree de marrons" on the can, and the label is this blue/brown art nouveau kind of swirly motif... i see them in a lot of places...
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I haven't baken since spring (IT's been hot). I wanted to make some challah this weekend and I went to look for my yeast and my wife had put it in the freezer. Is it ruined?
Soup
you can do a test by proofing it--take a bit, add some warm water and 1 tsp. of sugar, whisk, let sit in warm space for 10 mins. if activity is less than foamy, vigourous, and yeasty smelling, chuck and buy new. hope this helps...
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...or you can go to google, and type in the Search bar "(xx) ounces in grams", where (xx) is the amount you need to convert. or vice versa.
if this is your first time using this feature, note that it works for currencies, Imperial --> Metric, distances, as well...
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i myself was just wondering if anyone was going to address the interesting naming of the dish--is it some folk etymology, perhaps?
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kinda related: What happened to the Savannah chef? I will miss the brunches.
also kinda related: i don't know what happened to the Savannah chef, but if you go past this place on a sunday/monday night, they are almost always taping an episode of some french talk show. i would guess it is closed to the public on those nights, as the gear and crew and everything takes up a lot of that block, and they have holding space over at the belmont, across the street.
anyone know which talk show they're shooting? hopefully this contributes to their bottom line, and they take advantage of that in a good (food- and diner-friendly) way...
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a lot of people seem to really enjoy Bu very much. one small caveat with this:
there are three establishments, all named somewhat alike, on that block:
--Bu, the wine bar with small food plates
--Bo, the new Chinese resto from the owners of Soy, and
--Boa, a new Portuguese-inspired neighbourhood bar.
...so make sure you know which one you're walking into!
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another oldie but goodie thread:
i want you to know i am manually going through the archives here; such is my respect for my city and the fair people that visit her~!
later...:
a truly great, detailed thread on another (ahem cough cough splutter) food board:
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Hi everyone,
...I would also love recommendations for a great wine bar as well as Montreal restaurants...
welcome to eGullet, annapin~!
try these threads, for starters:
my weekend in montreal--top ten
top ten dishes i ate in montreal
there's lots of stuff in the archives, and a lot of the most helpful stuff is by a user named carswell--if you search him as a user and then "read member's posts", he has essentially written *detailed* guided tours on here before!
so it's not that i'm not being helpful--it's that i can't hope to do better than he already has!
please post back during/after your stay here, and bienvenue a Montreal~!
ALSO:
and
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i bet you could get an approximation by i) dipping them in egg white, then ii) using a mix of Old Bay, "seasoning salt" (like what you put around the rim of a bloody mary/caesar glass), coat them. this at least sounds plausible...
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Well my week is over, it was a lot of fun and thank you to all of those who followed my week...
thanks to you, Kristin~! have an amazing rest of the summer, and a safe and happy trip home...
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More peppery sightings:
Super Marché Andes (4387 St-Laurent) has a decent selection of Goya-brand dried peppers right now (ancho, pasilla, couple of others) that look to be in good condition (except the chipotles)...
they have a really nice selection of about 5-6 different types of dried chilis at Tortilleria Maya (5274 St-Laurent).
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I helped my nephew Jake make some meringues (sp?) last night. He wanted to make them red, white and blue. The red are peppermint flavored, the white were vanilla and the blue were lemon.
http://forums.egullet.org/uploads/11540164...3289_517152.jpg
this is the second time you mentioned your nephew Jake is helping out with some cooking--is this a long-time hobby of his, or influence from his Aunt Kris, or both?
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the breaded, fried cod tongues are a huge delicacy for Newfoundlanders. They also serve cod cheeks, another big time treat. gotta love Newfoundlanders...
salt o' the earth, b'y... -
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What DID bother me to pieces was the obnoxious issue this month where the fold-out ad on the cover (always a grrr moment anyway) reversed direction so that the cover image was on one half of the BACK SIDE of a double-spread layout of something you were supposed to want to buy and you couldn't just tear off the ad, keep the cover shot and be done with it.
Clever little market editor! Would love to trip at a cocktail party and spill red wine on her vintage Chanel...
oh, meow~! now this is why i read eGullet~!
another thing that same Marketing Editor in the vintage Chanel was probably responsible for is the 80-lb.-cardboard insert halfway through for Fancy Feast Elegant Medleys [tm] "gourmet cat food". eck.
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Pam R--
your photos look tasty and eminently edible
, and yes (d'oh!), now i remember that thread, and my concerns about the ground mix falling off the skewers, baking powder, etc. i hope i was of some small assistance...i had intended to gas grill too. they have flat metal skewers at my dollar store, but i'm wondering about sticking.
in any case, time to go out and buy some ingredients with Pam R's photos as inspiration!
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i'm counting myself in on this one, because i) i was about to go get groceries on my "main street" anyway, ii) i want to try my food-photography skills with a new digicam, and iii) it's been a long time since i had koubideh (Iranian/Persian spiced, ground meat kebabs, shaped around skewers, grilled).
recipe here... i will probably make a few personal changes and post them...
besides the variable spicing and meat mixes, something that intrigues me about these is that i understand some people use minute amounts of baking powder to make the mixture "fluffier", but i have had them with too much b.p., and it can taste pretty rude, so i'm starting with 1/4 tsp. per lb. of meat.
to be served with Tah Dig/Tah Cheen, the lovely fluffy Persian rice with the golden, crunchy bottom layer.
edit to add: oh yeah, and a nice, over-ripe, roasted tomato to be split over the rice and koubideh.
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I don't think that human beings should be allowed to eat brown rice.
Ok, Mr. Perlow, I'll bite (so to speak).
Why not? Have you had that nasty brown rice that's all full of husks? Too "granola" for you? Just curious...
Tandoor cooking
in India: Cooking & Baking
Posted
bigbrowncow--
i notice it's only your 4th post--so welcome to eGullet~!