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Posts posted by gus_tatory
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Whether she thinks Manni is worth the money or not, it is NOT her place as a supposedly objective journalist to make a subjective assessment about a product she has never consumed, or subjective assessment about those who consume said product.
umm, before you blow a blood vessel, Mr. Gandey:
a) Lesley Chesterman resigned as the board moderator for Montreal eGullet, so she is here purely as someone with a passion for food, and can say or think whatever she wants.
b) her only responsibility as a journalist is to her employer(s) and paying readers. and hence, not to you (unless you're paying for and/or reading the Gazette at the time) or any people posting here.
such animosity...
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Taste it and then make up your mind, until then... well, you know.
ok, my friend: look back three posts and you'll see me apologizing for my outburst, eating humble pie, realizing i have spent that much in smaller increments.
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i too love lamb. but the significant other says it makes the house smell "wooly" (?!)
so i wait for him to go on vacation or something, and then eat lamb every night--with garlic, lemon juice, a nice olive oil, or as souvlaki, or as rare chops with rosemary, feta, fennel seed, black olives... (drifts off into lamb reverie )
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thanks for the pictorial~!
if i can't get Shao Hsing, can i substitute 'real' mirin (15% alcohol), sake, or sherry?
also, hzrt8w: have you ever tried salt and pepper squid? do you know what the ratio of salt to Szechuan peppercorn is in the seasoning mix?
thanks in advance,
gus
edit to add: just a tiny grammar note, which didn't at all detract from my enjoyment of your post: in English, even in the plural, 'squid' is singular. i know: it's weird. don't try to understand it...
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...These are pictures of bentos made lovingly my the mothers of kindergarten children...
My daughter is now begging me to make her the Power Puff Girl one...
eww, these bentos are so creepy and so cute at the same time:
click the right arrow to go Next...
the person wrote haikus to go along with the images...
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Jean Philippe Tastet gives Bo glowing review in the recent Voir--this link will only be good until Thursday Oct. 13th...
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...suggestions gratefully entertained...
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just so you guys have some point of reference, in Montreal now, in Chinatown, we pay about 15$/100g for early season, white/green (i'm not sure) tea.
it is extremely tasty and astringent, and the owner of the shop claims he is bursting with health from this tea. will try to get a name...
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i have to apologize for my little outburst back there that someone would spend 375$ a litre for olive oil. sorry.
as soon as i did the math, and realized i'd spend 37.50$ for 100 ml of the stuff... and ten times that is a litre...
in any case, back to the olive oil talk...
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...On to our lunch at Schwartz’s Deli! Even though it was around 3pm by now there was still a line...
little ms foodie--
i really enjoy it when visitors to Montreal post back afterwards about it, esp. with pictures, so thanks~!
your Schwartz's shot is quintessential Montreal.
and i'm glad you enjoyed poutine , but you have to admit it doesn't photograph too well...
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Kids I know like to make tacos and other things that require assembly.
I agree with Tess.
You can have the maximum fun for the longest period of time if you make something like egg rolls, won tons, or pierogi. You just prepare the filling ahead of time, and set them up assembly-line like with the wrappers and cookie sheets.
Have fun!
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you know what's really nice? i take
1 tsp sichuan peppercorn/prickly ash/sanshou (in my understanding, they're all the same thing, but correct me if i'm wrong please )
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns
and grind them in the mortar/pestle (suribachi). this goes on veg, grilled things, rice, etc...
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in Quebec, they're served sliced into strips and deepfried as part of the 'cabane a sucre' (sugar shack) dinners every spring at maple syrup season.
they're called 'oreilles de crisse' (christ's ears), both because of their shape, and due to the (very Catholic) province's love of gentle subversion.
another example of that gentle subversion, but not pigs' ears: there are little pastries called 'pettes de nonne' (nun's farts)...
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$375/L of olive oil? What a joke...
Montrealers aren't too poor to buy this oil. They're too smart.
Lesley C has it right. 375$ for a 1l bottle of olive oil?
even if it *is* the best in the world, i'm sorry, but your priorities in life are really messed up if you spend 375$ for a litre of olive oil.
how much do you give to Amnesty International, the SPCA, and/or Habitat for Humanity yearly, for example, just for starters?
there's wonderful indulgence and enjoying the best of the best, and then on the other hand, there's just show-offy, snobby one-upmanship. i'm afraid i think this oil at this price falls into the latter category.
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Just to add to the list of places you can try:
--there's a shop in the Jean Talon market that's 1/2 Philippe de Vienne spices, and half imported olive oils. they have tastings. it's great.
--Le Petit Milos on Parc and St-Viateur has a wide olive oil selection, although i hear they may be closing<?>.
hope this helps,
gus...
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So what about the Joe Beef restaurant? ... Could someone please satisfy an out-of-towner's curiosity?
from what i've heard, the Joe Beef place is to be located in Pointe St-Charles, which is where the Joe Beef Park is located.
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...Avoid the bar-open-kitchen-we-dress-dirty-and-we-love-it, you'll throw up!
wow wizpers: what a totally graceless thing to say!
lambretta76: if you like bistro, meat, and a boisterous dining room, then APdC is hard to beat. i took my Father and Stepmother there a few months ago, and they were charmed to pieces.
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i know i should be making from-scratch miso soup...
but i take a few of these to work with me for breakfast. they're handy and very tasty.
my question is: can someone who reads Japanese please give me a little more information on the makers/manufacturers of this soup, as i am down to my last 20-odd sachets and want to re-order from my wholesaler.
here is the soup... thanks in advance for any help...
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Is this the same Oishii with other locations in Chestnut Hill and Sudbury, Massachusetts? One of my favorites.
"oishii" means "delicious" in Japanese, so it is not inconceivable every big city might have an (unrelated) sushi restaurant of this name...
it has been my experience that there are a lot of (unrelated) sushi restaurants called "sakana" ("fish")...
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Great suggestions, Carswell!
i agree. i've been reading eGullet since March '03, and i think carswell basically provided an encyclopaedic tour of gastronomic Montreal!
can someone pin this thread please? it would be soo useful to incoming tourists and visitors...
edit to deal with topic of tourtiere: VenusSavvy: you won't find tourtiere unless it's Xmas time, and even then, you won't find the *best* tourtiere unless you're in eastern/rural Quebec (Saguenay/Lac St-Jean). how do the Aussies make it? (perhaps this merits another thread...) here it's just ground pork, veal, potatoes, and cloves/savoury/allspice in a crust.
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The rumor turns to be a fact...
is that the self-congratulatory smug smily?
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I'm thinking a really Canadian thing to do would be to have some chinese or thai or something ethnic - or maybe better than that a bunch of different things - very 'multiculteral'. Any easy to do (or order) ideas would be great
hi Pam R--
i'm agreeing--why don't you/we make accras de morue/bacalaou/salt cod fritters, and draw on both Newfoundland's and our Portuguese/Jamaican/other backgrounds?
it's like salt cod gnocchi, but deep-fried. in a fluffy semolina-mashed potato base.
i can test a recipe this aft if there's interest...
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...Any suggestions for avoiding chain food along the way will be appreciated...
maf--have a great trip~!
you can be prepared for genuine places--for the best regional fare--if you check out Jane & Michael Stern's Roadfood.com...
they have a gazillion places in roadside America.
as much as i love the Sterns, however, eGullet is still the best food info/resource on the net.
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in the Xmas-time candy category:
--those pink + brown candied 'chicken bones' from Ganong
--'barley toys' lollipops, aka 'clear toys'
Best Baguette in Montreal
in Eastern Canada: Dining
Posted
if you guys ever get the chance, try the baguette 36 heures from Pain Dore. it is so nice and crunchy, crispy, chewy, that it does any butter (but especially unsalted, cultured butter ) full justice...
it is allowed to rise for 36 hours (hence the name) in a fridge, and so is tangy and gorgeous...