Chewie

Speaking as a cook in a restaurant where many so-called "Foodies" must go, I am disappointed and almost outraged by the way this thread is going. For one thing, it is impossible that diners at restaurants like Toque are exclusively foodies. Any restaurant that depended on such a small group of diners would not last long. In fact, even in such restaurants, the majority of clients are Joe tourist, Joe Student, or Joe Averages that like to eat food that tastes good. And it had best taste really good, because at that price most people have expectations that potato foam won't satisfy. The mere term Foodie smacks of a dining elitism that to me seems ridiculous. EVERYONE likes to eat well. Most high end food IS too fussy. This in my mind comes from the idea that food at some point becomes art. The Foodies I suppose are supposed to appreciate that trancendental moment where cooking exceeds the craft necessary in it production. Meticulous craft is what defines cooking. Art hangs on walls. The basis of good tasting food is very simple. Correct seasoning. Balance of acidity. Harmony of flavours. Some degree of visual appeal is generally desired. I find it ironic in an era when TV chefs are touting simplicity and balance of two or three ingredients that truly simple food fails to impress. Frankly, (although I don't like them at all) I have never had an underseasoned Big M*c. In the "World populated by Foodies" there would be a LOT of mediocre restaurants. There would be less Schwartz's, less fry joints and 99cent pizza, but we could be certain that there would be more over-wrought, over-intellectualised food that would ultimately leave us just as disappointed. Eating is a necessary pleasure

I've had good sucess drying orange peels in the microwave at LOW power. I don't know if candied would work though, as the sugar would likely melt...good luck

Thank you.

I apologize in advance for veering slightly off topic, but since the vein of this discussion leads this way... I was wondering if anyone knew what the citzenship requirements are for the UK (I am Canadian, with an english-born maternal grandfather and a bevy of scots and irish on the paternal side but no closer than great-great-grandparents.) I hope someone can help me with this...

On this recommendation I tried Reservoir breakfast saturday morning; I was impressed. Although I couldn't manage the breakfast brew I had the onglet, poached egg with grelots and mout de raisin vinaigrette. Very good. The one disappointment was my friend who ordered the strawberry salad think it would be of decent size for a light breakfast. I tasted it, and it was nice, but really small. Not sure if they mean for people to have multiple course breakfasts, but that wouldn't fill up anybody. In the end more food was ordered and everyone left happy. Next I'm going to Cafe Melies...or maybe Savannah? I love going out for breakfast

I've been to L'Avenue a few times, and I remember the first time thinking that it was fabulous. Unfortunately, each succeeding time I've been, I've been disappointed. Ultimately, I found it expensive for what you get. On the subject of good breakfasts, I had a very good one a Toaster, somewhere on the western edge of park Lafontaine. Crepes with fruit and marron...something like that. My current addiction however is Chez Jose on Duluth & DeBullion. (Chorizo may be the best breakfast food ever!)

Yes. That is my understanding of Michel Bras; recipe too. That is in fact what I wanted to key on in my previous post. Michel Bras' Biscuit is very different from the mi-cuit fondant that may be attributed to Jean-Georges. It seems to me that two similar results came from two different methods. To answer my own question, I do not believe that one "stole" from the other. I feel that the use of such a different technique is enough to distinguish one dish from the other, while acknowledging as a matter of history the path this dish took. For what it's worth...

Dispite the fact that Michel Bras' was the inspiration for the molten chocolate cake, I believe his involved cooking a chocolate cake with a plug of frozen chocolate ganache inside that melted when cooked. That would make it somewhat distinct from the molten chocolate cakes I have eaten in Montreal. All of these involved a single batter that could be undercooked to give that molten centre. Is it still a rip-off? How far must an original dish evolve before it is a distinct creation?