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Kerry Beal

Chocdoc Takes Her Day job to Ottawa

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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. 

 

 

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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.

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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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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. 

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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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Salmon arancini? 

Dubious   

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1 hour ago, Kerry Beal said:

 

IMG_8481.thumb.jpg.1aaf8f8f77643f3530d4233bb4421734.jpg

 

Sadly out of focus sourdough.

 

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Sadly out of focus duck confit. 

 

We understand.

 

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10 minutes ago, JoNorvelleWalker said:

 

We understand.

 

EtOH 

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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)

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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’!

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11 hours ago, Kerry Beal said:

 

 

 

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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....😕

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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!

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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!

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@rotuts - The terrine did sound nice, especially with the pinot sauce, could be a really nice match.

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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)

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just a comment ;

 

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

 

could they have been bangers ?

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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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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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@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.

 

 

 

 

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@rotuts Rusk as in dried bread?

I think I too have tasted nutmeg in bangers in Ireland and England

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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.

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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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@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 ?

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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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