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Chocdoc Takes Her Day job to Ottawa

Kerry Beal

By Kerry Beal
in Food Traditions & Culture

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Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

IMG_8472.thumb.jpg.430ac8c9cd94901740f61e84189bdfa7.jpg

 

 

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Since they had St Germain - I knew they could mix me a Brother's Perryman.

 

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Butter with chives and some sort of peppers. 

 

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Sadly out of focus sourdough.

 

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The lamb

 

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Sadly out of focus duck confit. 

 

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The sous vide wine poached pear with other fruits. 

 

 

  • Like 12

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Tri2Cook

Tri2Cook

Posted
Posted
36 minutes ago, gfweb said:

I’d have imagined Canada to be brimming with sausages of all sorts. Huh

 


Canadian sausages in general are not a problem, just those breakfast links that every restaurant (that I've been to) seems to have embraced. Obviously there are a large number of people who enjoy them or they wouldn't sell. I personally, do not.

  • Like 2

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Tri2Cook

Tri2Cook

Posted
Posted

I'd probably have to go off-menu for the cocktail too. Only the mezcal margarita and the cherry negroni would have any chance at all and I'd be afraid the cherry negroni would come together as cough syrup. I'd drink the margarita if they don't wipe out the lime with the pineapple and they'll leave the salt off the glass. 

  • Like 3

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Kerry Beal said:

 

IMG_8481.thumb.jpg.1aaf8f8f77643f3530d4233bb4421734.jpg

 

Sadly out of focus sourdough.

 

IMG_8483.thumb.jpg.1ec971b942494b6e9b83d35993030b23.jpg

 

Sadly out of focus duck confit. 

 

We understand.

 

  • Like 2
  • Haha 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted (edited)

thank you for the menu pics.

 

adds a lot of ' distant '  atmosphere to the 

 

restaurant posts.

 

Id start w the soup

 

then the Foie Gras,   but the  Terrine was talking to me

 

then the duck.

Edited by rotuts (log)
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted
Just now, rotuts said:

thank you for the menu pics.

 

adds a lot of ' distant '  atmosphere to the 

 

restaurant posts.

It’s funny - when my dining companion saw me taking menu pictures she looked quizzical - I said ‘but my people like to see them’!

  • Like 6
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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

TicTac

TicTac

Posted
Posted
11 hours ago, Kerry Beal said:

 

 

 

IMG_8482.thumb.jpg.ec308db257d3ad69cb2ff485ace48e22.jpg

 

 

 

 

 

 

 

Along with your skimpy pour, one would assume at this price point they would at least peel and top those carrots.  Whole unpeeled carrots and some piles of grated ones on a $30+ plate....😕

  • Like 1
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted
13 minutes ago, TicTac said:

 

Along with your skimpy pour, one would assume at this price point they would at least peel and top those carrots.  Whole unpeeled carrots and some piles of grated ones on a $30+ plate....😕

The sake and carrot purée was lovely!

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

TicTac

TicTac

Posted
Posted
7 minutes ago, Kerry Beal said:

The sake and carrot purée was lovely!

Sounds good.  Just too much carrot overwhelming that poor little hunk of lamb!

demiglace

demiglace

Posted
Posted (edited)
1 hour ago, Kerry Beal said:

It’s funny - when my dining companion saw me taking menu pictures she looked quizzical - I said ‘but my people like to see them’!

Very true! I was wondering why they were printing two of everything. Then I realized it was bilingual! D'oh.

Edited by demiglace (log)
rotuts

rotuts

Posted
Posted

just a comment ;

 

those sausages don't really look lille "  American Breakfast "  sausages.

 

could they have been bangers ?

Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted
21 minutes ago, rotuts said:

just a comment ;

 

those sausages don't really look lille "  American Breakfast "  sausages.

 

could they have been bangers ?

Not to me - they must be Canadian breakfast sausages!

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

gfweb

gfweb

Posted
Posted
1 hour ago, rotuts said:

just a comment ;

 

those sausages don't really look lille "  American Breakfast "  sausages.

 

could they have been bangers ?

 

They are standard issue, flavorless hotel buffet sausages. No spice was endangered in their making.😠

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rotuts

rotuts

Posted
Posted

@gfweb

 

however , they have the bland appearance Bangers 

 

at least the ones I snarfed  up on a few visits to GB , quite some time ago.

 

I note that one edge or more was Maillard'd nicely.

 

I dont recall the predominant flavo(u)r of True Bangers

 

it might be a hint of nutmeg ?    finely ground cardboard ?  

 

( pre-Amazon cardboard )  actually  said to be finely ground Rusk ?

 

https://en.wikipedia.org/wiki/Rusk

 

but delicious it was back then.

 

every Banger Ive gotten here 

 

Tj's  " Irish "   WF etc

 

complete junk.

 

 

 

 

  • Like 1
Tri2Cook

Tri2Cook

Posted
Posted
2 hours ago, rotuts said:

those sausages don't really look lille "  American Breakfast "  sausages.

 

2 hours ago, Kerry Beal said:

they must be Canadian breakfast sausages!


Yeah! What she said! They are not American breakfast sausages, at least, not from within the range of my experience. They are similar in appearance but contain a whole lot of filler and omit a whole lot of flavor compared the American breakfast sausage I've had. Casings are different as well, they're almost paper-like but edible. And generally, it's not that they're actually bad, they're just boring if you're used to something more in a breakfast sausage.

  • Like 4

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

rotuts

rotuts

Posted
Posted

@Tri2Cook

 

Nice Analysis 

 

but  

 

any hind of Real Banger , w cardboard or Rusk ?

 

real banger-like

 

granted 

 

it a long trip for me to that area

 

for a few Bangers

 

but Im guessing I might stop in Montreal 

 

for some Schwartz's

 

for sustenance 

 

maybe a Long Haul Uber from M to O ?

  • Haha 1
Tri2Cook

Tri2Cook

Posted
Posted
2 hours ago, rotuts said:

any hind of Real Banger


I'm not able to comment on or make comparisons to a real banger, doesn't fall within my range of sausage experience. Breakfast sausage, bratwurst, andouille, a few others, we could have a solid discussion... but as far as I know, I've never had a real banger.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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