Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by gus_tatory

  1. a very good quality FRESH YEAST is avaliabe at bakery on the corner of mont royal and laval.......

    thanks for that info, i will check it out.

    i believe it's usually only available through some bakeries (read: industry) and not commercially over the counters -- not that i have found yet.


    they also have 1 ounce cakes of fresh yeast at frenco vrac, a health food store on st-laurent, east side, just south of duluth. it's in the fridge to the back right, by the marzipan (which is kinda dumb, as it looks almost exactly like marzipan... :biggrin: )

    if you find out what day they cut it up and put it out, yuo can get it that day, but they date it, and i have never had a problem with their freshness.

    also, just curious, what does your screen name mean?

    good luck! :smile:


  2. I just popped a piece of Big Red gum in my mouth, another can't find in Japan product. No cinnamon flavored gum anywhere...


    I too am really happy to see you blogging again, Kristin~! I had two questions to start:

    --Are you bringing back stockpiles of these "can't find in Japan" items, i.e., Big Red gum? :smile:

    --Out of curiousity, are your kids comfortable and/or fluent in English? Their school is in Japanese, yet they have a huge American family. Just wondering...

    Have a great week!

  3. When I saw that commercial, it reminded me of a dish that a friend of mine makes when really drunk at 4AM. It is called a heebie jeebie (he's an Aussie; can any Aussies confirm or deny the prevalence of heebie jeebies). You take a waffle and top it with creamed corn, vanilla ice cream, maple syrup and crumbled bacon.

    I have never been drunk enough to try a heebie jeebie.

    no doubt the creamed corn gives it that certain special... resemblance to barf?! :shock::raz::biggrin::laugh:

  4. i think rcianci said something inetersting, that a 100% veggie fine cuisine resto might have problems working _in montreal_. perhaps we're so used to the terroir pork, foie gras, etc. that we're not willing to support places with 10-15$ veggie apps and mains?

    mmm_chocolate: i'm glad you liked aux vivres, and sorry les chevres didn't live up to it for you.

    slightly off-topic: the "raw food" resto on mount royal, called "Cru"--> does anyone know how this place is doing or what its food is like? raw food is another cuisine i can't see doing very well here... don't know why, gut feeling...

  5. hi sockhead--

    welcome to eGullet~! :smile:

    i'm not a big expert on tapas (or pinxtos, as the smaller portions now seem to be called in some places), but there's:

    --taza flores, parc ave just north of mount royal, east side

    --new spanish place, st-laurent just south of avenue des pins, west side

    ...plus several others that received good write-ups in various media.

    hint #1: if you search "montreal tapas" on eGullet and dig a little...

    #2: also, if you go to Montreal Mirror and search their resto review archives, as well as Hour Magazine and MontrealFood.com, they should have reviews of tapas places...

    wish i could be more specifically helpful,


    Google results for montreal tapas...

  6. in an effort for me to understand food additives through grossly oversimplifying matters ( :biggrin::laugh: ), do you guys think it would be safe to say that, *in general*, things that are man-made (i.e., h-fcs and trans-fats) are bad, while their counterparts in nature (less-processed sugars and oils that are liquid at room temp.) are better?!

  7. paan is more commonly anglicized with two As, i think. but enjoy it in moderation, because there's a direct link between long-time paan use and oral cancer...

    having said that, i have Pakistani friends who remember all the old ladies and their bright-red stained mouths from eating paan. it really does seem to be--perhaps because of class implications, the oral cancer thing, and goodness knows what else--falling into an old-time thing one doesn't see much any more.

    edit to add: Wikipedia on paan: click here...

  8. ...snip (edited for brevity/clarity)

    Red Lobsters ...have disappeared from Quebec...

    yeah--does anyone know what that is about? is it a icensing or franchising thing? Red Lobster used to be my (embarassing) guilty pleasure.

    Also, there's no KFCs in downtown Montreal anymore--the two closest are decarie and papineau--only in the suburbs. (?!)

  9. In 19th and early 20th century Japan, there was the phenomenon of bata-kusai ("butter stink"), a term used to describe the foul odor of Westerners -- which the Japanese attributed to their eating butter and other animal proteins. Article

    this is so interesting, because i considered posting back to this thread earlier today, wondering if it was a personal or cultural thing, or both.

    there are definitely smells i'd prefer to avoid dealing with, as in prolonged exposure to raw chicken. but then there's smells like the slightly sour pate smell, where i would just chuck it.


    But I don't mean to hijack the thread: there's some smells that are just plain 'bad', and some that appear to have socio-cultural attachment(s)...

  10. Pam R--

    that is a delightful-looking soup~! i frequently have the same colour/flavour issues CaliPoutine mentions, so i sometimes add a tsp. of chicken broth granules... but i wish i didn't feel i had to... :laugh:

    in your experience, if you were to use chicken necks, backs, and frozen (retired) laying hens (i can get these in my Chinatown in Montreal), do you think you'd get a more intense "chicken-y" taste?

    thanks for your demo!

  11. One thing that has always been a hit at work for me is a Dilled Shrimp and Crab Salad.  Mayonaise, Sour Cream, 41-60 Count Shrimp, Crab Meat, Fresh Dill, S and P, a little lemon juice, Finely Diced English Cucumbers, and a little Dry Mustard for a little kick.

    i heart eGullet for the spirit of co-operation. that salad that Nashvegas just mentioned would be great in little endive leaves for portability.

    also, if you feel like it you could sub some shredded fennel bulb for the cabbage in the cole slaw or the celery in the crab salad... :smile:

  12. just curious here, not splitting hairs:

    if the crepe is made with buckwheat flour, isn't it officially a galette?

    or does that only hold for waffles?! i remember hearing something about how people from Northern France are particular about what is a crepe and what is a galette... :blink:

  13. Campofiorin is right--La Fete St-Jean Baptiste has become almost completely secularized here (in Quebec). It is even known as the Fete Nationale (for the 'nation' of Quebec), and is indeed the first "BBQ with the kids" holiday of the summer.

    If Victoria Day (or Dollard Day in Quebec, around May 24th this year) is the planting long-weekend for gardeners, the Saint-Jean Baptiste is the first long weekend of summer. Uniquely in Quebec, we have two long weekends in a row, since Canada Day is July 1st. But for that we give up the August long weekend. :hmmm:

  14. Liquorice Braised Tripe with Larded Jellied Eels and Sauce Salad Cream - there you go, right back at the top of the list of any self respecting gourmet's list of 100 things to eat before you die.

    Hope to die well before eating this

    Hope not to die as a result of eating this... :biggrin:

    edit to add: Just saw GG's question: "what is salad cream"? Well, it's kind of like Miracle Whip, but more like a cooked dressing, i.e., it is like bechamel sauce and mayo, cooked together.

  15. recently i bought some lotus root with the idea of deep-frying it as snacks/garnishes. here it is after rinsing:


    during frying:


    and when they are hot and crispy after frying: :smile:


    my questions are: has anyone tried this with sweet potatoes, gobo (burdock), taro, or any other root veggies? it'd be nice to make a little mix of fried root chips. if you have tried this before, do you have any suggestions, for example, of veggies which just don't work out so well?

  16. hi torakris and Daily Nihongo crew--

    i haven't posted in a while on the Japan board, but that doesn't mean i haven't been reading it... :smile:

    question: you know those tempura crumbs they put in some maki? what are they called, and is this an "authentic" Japanese ingredient, or a more western maki mutation, like cream cheese? :raz:

    in most places, are they actually tempura crumbs, because i've also seen panko, and even rice crispies (!) as the low-fat version in some places.

    thanks for any info,


  17. to synthesize tips i got from different sources:

    --*barely* stir the tempura batter--there will be lumps...

    --a few ice cubes *in* the batter

    --keep oil at steady, unwavering heat

    --a mix of wheat and rice/corn flour does indeed work best

    --fry in small portions, serve in small portions

    good luck~! :smile:

  • Create New...