jersey13
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Posts posted by jersey13
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Those sound wonderful Big Gra. I love little places with good ethnic home cooking. After Friday night practicesy waterpolo teammates and I would sometimes go to a Tibetan place on Ontario just west of St. Denis. It's a little hole in the wall, so blink and you'll miss it. I think it's actually called The Tibetan but my memory for these things is like seive.
They were cheap and the food was terrific and filling. It's very cozy in there,too.Another post-practice haunt: Across the street le Pellerin serves a great bucket of Mussels with Fries. Service can be slow and uneven but I LOVE mussels.
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Thanks Identifiler. Good deals around town......that works for me. I imagine Soy is a Japanese haunt?
I love Japanese food. WiSushi out near me has a good lunch special too. Can't get enough sushi!
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One thing I love about Montreal is that it seems to really run the gamut for good food both in terms of quality and price. By that I mean that cheap doesn't necessarily equal crap.
It's not that I can't appreciate the high end offerings (I LOVE a great meal), it's more like I can seldom afford them. Also, I tend to think of them as special treats when I go out of town or out of the country, so even when I do go up the scale, it's usually in another city(go ahead, slap my hand 
). All this being said, where are the best cheap eats in this city? Let's say $15 and under and it can be anything from a great burger to a bucket of mussels(I'm not fussy). Let's hear them!
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I'd agree with the nonstick recommendation for muffin tins. I've never had something stick to a Magic Line cake pan that wasn't easy to get off,
I love nonstick for muffins too, but even with that I use the cupcake papers. Clean-up doesn't get much easier.
I use aluminium for baking but I always line cake pans with wax or parchment so I don't find them too hard to clean. Also, I find that high quality non stick is sometimes more expensive than good aluminium. And, non-stick eventually flakes off, leaving the pans vulnerable to rust. We've eaten alot of Teflon flakes in our brownies, I'm sure!
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I love a good doughnut once in awhile but I can't imagine they're so outstanding that I'd line up for them like an addict in a heroine program. I mean, we're talking DOUGHNUTS here...
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Per capital, Canada has the biggest concentration of donut shops anywhere in the world.
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Steve
Which is why we all need to be skilled in Basic Life Support, cause God knows we can't get an ambulance!
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I personnally cannot stand them.
I hate when large corporations take over food industries... I think it was a couple of months back I was reading the latest release from Macdonald's... how they were planning on creating a one dollar meal very soon... can anyone imagine the processing ????
I wouldn't be suprised if Krispy offers those great vietnam beans that have almost killed the coffee market.
Last year I drove to North Carolina with the family, in the smallest and larger towns, I could not find any (and I mean any) stores that offered anything better than krispy kream and fast food joints. That, is truly a sing of the declining empire.
You have a point there. It's always disheartening see large chains squeeze out smaller businesses that offered a better product but didn't necessarily have mass appeal. Makes it harder to find "real" food.
I have yet to eat a Krispy Kreme but at this point I'll try anything. Quality wise, Dunkin has been on the decline for awhile now and I never really liked Tim Horton's.
As for McD's, they are now struggling because it has taken them this long to offer "healthy" meals (ie, small, expensive salads) and a cheap menu, much like what Wendy's has been doing for years.
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Jersey, You're right about Gigi's, top notch! I'm not so sure about Tevere in the Fairview food court though, maybe I'm wrong. Also, is the original Place Tevere still open in Ste-Genevieve?
I hear ya raspoutine. Food courts are downright evil for any type of cuisine.Well... let's just say that if I'm really hard up for pizza and happen to be in Fairview.......But really, when I order in, it's almost always from Gigi. I think the original Tevere is still open but I'm not often in that area.
Another place I discovered while on contract in that area is a little hole on the wall on McGill street not far from Soto in Old Montreal. Sorry I can't be more specific but I did mention in a thread somewhere that I am directionally impaired.
Their tomato/cheese pizza was terrific..And of course the 0.99 wedges to be found along St Catherine always taste good after a long night of on the dance floor. But then again at that point, nobody's ever that discriminating.
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As far as doughy crusted, Montreal style pizza is concerned, my favourite has got to be Place Tevere in Dorval. It's the one I grew up on, and the one all subsequent pizzas had to measure up to, and virtually every single one has failed miserably.
I love Tevere pizza too. They have a branch in the food court in Fairview. Actually my favourites on the West Island are Gigi's in Pointe Claire Village and Mory's in Pierrefonds. I love a thick crusted pizza!
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Hopleaf: Would it be easier if I posted the Digest on this thread too? Just to use as a reference?
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Hi there,
I did the digest for the "Soul of Mexico" and while I visited there some years ago, I can't really say if it captures the "soul". I understand what you're getting at, though. Thing is, with magazines, and other publications, I think there is a certain amount of romance (read: marketing) behind titles and descriptions. If they really wanted to capture the soul of Mexico and put it to print, they certainly wouldn't have room for all those ads.
Also, I think we have to look at the style of the publication. As an example, I would expect to find the "soul" of a country in older (1980s)Gourmet magazines, where the issues were quite dense with travel writing as well as food writing. When I look at Gourmet today, the focus is much more on recipes and the articles are much shorter. I think Bon Appétit is in that same market.
So it's probably safe to say that while Bon Appétit seems to have captured a wealth of authentic cooking info, they have likely fallen short in the "soul" category. But I too would like to hear from someone who did more that go to the beach on their visit.
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Other classics on my "revival list" include: Coconut Layer Cake
I am almost sure I will make that on Saturday for my baby boy's first birthday. I can't wait to see what he does with the coconut frosting.
The spouse actually made his first birthday cake last weekend for moi, and it was a coconut layer cake out of Cook's Illustrated. I remember it fondly from church potlucks as a kid, but I gotta say, we halved the frosting (only 2 layers) and it was still way, way too sweet for me. Like scrape the frosting off the middle too sweet. The icing was a buttercream made just with eggwhites. Have my tastes changed or are there less sweet versions?
regards,
trillium
What you're describing sounds like 7 minute frosting which is like marshmallow fluff on cake( a classic for coconut layer cake). Yup, it's sweet alright, but I haven't seen it done any other way. You could try one of the fancier buttercreams (italian meringue+ LOTS of butter), but they are a bit more complicated to make. However, the end product is smooth as silk and not sickeningly sweet.
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Hi Rosie!
I'm a relative newbie to eGullet but I was in Sydney back in November and one place that had a nice breakfast was the Blackbird café in Darling Harbour. I stayed at the Travellodge Wentworth but if you can find that on your map, go straight down Liverpool St. to the water and hang a right. The atmosphere is amazing. The harbour is very close to Chinatown.
For dinner, on that same strip, I'm Angus was great. Enjoy your trip. OZ is pure magic!
P.S. I seem to recall an Aussie breakfast being eggs, toast and grilled tomatoes with sausage or ham (not thrilling), but I could be wrong.
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I seem to be the only person I know who bakes from scratch anymore. I'm sick of going to birthday parties and getting cake mix with canned frosting. Or even worse - supermarket bakery cakes with shortening in the frosting. Blech!
Yes, what's up with that? One is not aspiring to the heights of pastrychefdom with any of these cakes. They are not that hard to bake.
And I don't think I've had anything but a grocery store sheet cake at a birthday party for the last couple of years. I just pass on it.
Ah...Lady Baltimore Cake!
Nope, you're not the only one (name's Renee, by the way). My mom baked exclusively from scratch when we were kids and I developed a love of cake mixes purely out of fascination that a cake could be produced in such a simplistic manner. Gotta love that chemical taste!
I got over that when I started doing more baking and eventually took over the dessert duties from my mom. My best buddy never knew what homemade baked goods were until he came to our house. That was over 20 years ago and he hasn't missed a family celebration since!
I LOVE producing cakes in particular from scratch but confess to the use of shortening in frosting for kiddy cakes just to get the icing to be pure white. While I'm here, any hints on making pure white frosting out of butter? Can it be done?
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Being quite new to this board, I clearly need some education: Howcome old posts from 2002 would reappear like no time has passed?
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I'm not terribly fussy about recipes but I do prefere ones in which the ingredients are listed before the method and not as a part of the method. I have read Gourmet for years and their old format was a long paragraph that had to be read in its entirety just to get a list of ingredients. God help you if you read too quickly! Within the past few years they have changed their format drastically to include prep time, etc and I love it. Listing any equipment is a big help too. The average home baker only has so many "large bowls." (Eventually I found myself using pots!)
But, as others in this thread have pointed out, we can't assume too much when writing recipes. There are loads of things I do and know from experience, but if you're talking to someone whose mom made apple pie from a mix (yeah, really), don't expect them to know what you mean when you say you want the mixture to resemble "coarse meal."
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I think just 'Gullitzer Prize' is nice. It's close enough to Pulitzer for people to get the reference. "Hey I won the Gulitzer for best linguini sonnet!" sounds kewl.
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Chef/Writer Spencer ~
I have another idea for you to consider. This may harken back to your chef skills and your frustration at not getting to use the finer/fancier latest techniques etc.
Why not teach groups of foodies the latest and greatest things? In your spare time? There are so many ways to try this. You could do workshops based on your favorite cuisines and charge attendees for reimbursement of costs on materials etc....demos or small group hands on sessions.
Then donate the food to charities and nursing homes. All those places eating yucky institutional food. This idea would go down well in general with potential participants, surely.
I was in a nursing home for physical rehab. Those poor folks could stand a good meal. Food is life.
Just an odd ball idea thrown out for you like a spare catnip mouse!
Interesting idea. How would I get the thing started? I enjoy when people think for me...
Even if you can't locate charities to donate the food to (and yes, I do agree that it's a fabulous idea), you could have the workshops and then sell the meals inexpensively. Effectively what you would have is your own cooking workshop/restaurant. Naturally you would have to find someplace to hold these workshops but it would be really cool. Here in Montreal, the cooking school is open for lunch and dinner and for a fixed price you can get to taste what the students are learning. If you have the patience and temperament to teach, it could be the start of something big.
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Is this becoming a more common occurrence in society? It seems to me that the last several parties I've been invited to have been at one person's house but the actual host of the party has been someone else: a person who does the inviting, the cooking, etc., but does not have the physical space to host the event. Have you all seen this kind of collaboration often, and is it on the rise or just something I haven't noticed?
It's out there, baby! I host parties at my sisters's place because she actually has a house large enought to accomodate an entire soccer team, and a large backyard equipped with a BBQ. In addition she has a husband who is a trained chef, willing to help and loves being left with a fridge full of leftovers!
When the party is over, I can go home to bed! Woohoo!
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I have yet to write for money.
Really? Just out of curiosity, do you submit articles to websites, etc? It's not a bad place to start. Not always easy to come by, because of the fact that much content on the Internet is free, many websites feel that paying writers is unnecessary. (yeah, really) No wonder there's so much crap written online!
But I digress... If you want to write for money, it can mean starting out with some freebies, just to get clips, but it may be worth it to you in the end. Thing is, I am not sure how many QUALITY online food publications there are. There are the obvious ones like Gourmet, etc, but their first born is really print. Web is used as promo for them. Toss something out there and see what sticks.
Thanks for the tips. In fact, I've been PMing my French Laundry piece to all takers. Fat Guy's looking at it today and giving me his opinion (rather intimidating to tell you the truth). For the most part, the feedback received has been encouraging. I'm hoping someone has the fortitude to see my potential on this website and make the right connection for me. In reality though, if I don't write for money it won't devastate me. It's a great escape. When it becomes another grind is when I bow out. I'd love to get The French Laundry piece published and go from there. But I think I'll need to condense and edit before I ship it off to the rags. Thanks.
Hmmmm. French Laundry... Doesn't sound very foody.... May I have a look?
The French Laundry doesn't sound very foodie? I'm confused. If you'd like the piece--which I'd be more than happy to pawn off on all unsuspecting takers--PM me your email address and when I get home tonight I'll email it to you. Thank.s
Forgive my ignorance. I just don't know what French Laundry refers to. I just got my brain back from the repair shop yesterday and it seems the reinstallation didn't go as planned!
A virgin French Laundrian. WOW! You've got to get up to speed my good friend. Plug that name into a search engine and explore the unknown. It's the best restaurant in the world some say. Check it out....
Oh thank God. I thought it was a new braising technique! LOL
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I have yet to write for money.
Really? Just out of curiosity, do you submit articles to websites, etc? It's not a bad place to start. Not always easy to come by, because of the fact that much content on the Internet is free, many websites feel that paying writers is unnecessary. (yeah, really) No wonder there's so much crap written online!
But I digress... If you want to write for money, it can mean starting out with some freebies, just to get clips, but it may be worth it to you in the end. Thing is, I am not sure how many QUALITY online food publications there are. There are the obvious ones like Gourmet, etc, but their first born is really print. Web is used as promo for them. Toss something out there and see what sticks.
Thanks for the tips. In fact, I've been PMing my French Laundry piece to all takers. Fat Guy's looking at it today and giving me his opinion (rather intimidating to tell you the truth). For the most part, the feedback received has been encouraging. I'm hoping someone has the fortitude to see my potential on this website and make the right connection for me. In reality though, if I don't write for money it won't devastate me. It's a great escape. When it becomes another grind is when I bow out. I'd love to get The French Laundry piece published and go from there. But I think I'll need to condense and edit before I ship it off to the rags. Thanks.
Hmmmm. French Laundry... Doesn't sound very foody.... May I have a look?
The French Laundry doesn't sound very foodie? I'm confused. If you'd like the piece--which I'd be more than happy to pawn off on all unsuspecting takers--PM me your email address and when I get home tonight I'll email it to you. Thank.s
Forgive my ignorance. I just don't know what French Laundry refers to. I just got my brain back from the repair shop yesterday and it seems the reinstallation didn't go as planned!
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I have yet to write for money.
Really? Just out of curiosity, do you submit articles to websites, etc? It's not a bad place to start. Not always easy to come by, because of the fact that much content on the Internet is free, many websites feel that paying writers is unnecessary. (yeah, really) No wonder there's so much crap written online!
But I digress... If you want to write for money, it can mean starting out with some freebies, just to get clips, but it may be worth it to you in the end. Thing is, I am not sure how many QUALITY online food publications there are. There are the obvious ones like Gourmet, etc, but their first born is really print. Web is used as promo for them. Toss something out there and see what sticks.
Thanks for the tips. In fact, I've been PMing my French Laundry piece to all takers. Fat Guy's looking at it today and giving me his opinion (rather intimidating to tell you the truth). For the most part, the feedback received has been encouraging. I'm hoping someone has the fortitude to see my potential on this website and make the right connection for me. In reality though, if I don't write for money it won't devastate me. It's a great escape. When it becomes another grind is when I bow out. I'd love to get The French Laundry piece published and go from there. But I think I'll need to condense and edit before I ship it off to the rags. Thanks.
Hmmmm. French Laundry... Doesn't sound very foody.... May I have a look?
-
I have yet to write for money.
Really? Just out of curiosity, do you submit articles to websites, etc? It's not a bad place to start. Not always easy to come by, because of the fact that much content on the Internet is free, many websites feel that paying writers is unnecessary. (yeah, really) No wonder there's so much crap written online!
But I digress... If you want to write for money, it can mean starting out with some freebies, just to get clips, but it may be worth it to you in the end. Thing is, I am not sure how many QUALITY online food publications there are. There are the obvious ones like Gourmet, etc, but their first born is really print. Web is used as promo for them. Toss something out there and see what sticks.
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I think the key here is "identity." Meaning, just how much of your identity is really tied to what you do for a living? I am not a chef and I understand completely what it's like to be forced to produce work that is clearly substandard because the "one who must be obeyed" (i.e. flaming idiot), has deemed that it be so. Isn't it ironic that in fields requiring any real creativity, people always wind up taking orders from those less skilled than themselves? It's not always easy for intelligent people to check their brains at the door when they go to work, but it seems to be a requirement for many jobs, regardless of the industry.
All this being said, if you do as little work as you say, is there time in your schedule to pursue something that would allow you to express your expertise? An excess of both money and free time sounds like a Godsend to me!
Quitting would only destroy that delicate balance! I write. That's what I do to pass the time and get my mind off of pumping out shrimp cocktail, quesadillas and crab salad stuffed into an avocado. I write about my travails in the biz. I write because I can pour that artistic energy into it. My life was ten years straight of wine dinners, creating menus, and getting recognition for the fruits of my labor. Now, the only way I can think to satisfy that need for acceptance is to write about my life in the restaurant world. I know it's been done before, and probably better than I'm doing now but I think it'll pan out if I keep it up.
Of course it's been done before. There ain't much new under the sun.
I too write. Sometimes for $$, other times as a form of therapy. I've heard it said by some very successful people that no matter what you do for a living, it eventually becomes just another job. Sad but true. On the up-side, sometimes years of routine allows one to make some very pointed observations, which is where the writing outlet will serve you best.
Good Cheap Eats
in Eastern Canada: Dining
Posted
Also on the Asian fron, I can't forget one of my favs, Chez Lien. I go to the one on the west Island mostly but they have different branches. I believe it's a family ruin deal and the food is well prepared and consistent. The one in Lasalle had a different menu to the one near me and it was terrific.