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Bakerloo Line

Monday in Montreal

Thanks to you both!
@ Ketherian: the article you mentioned was very helpful, and will continue to be so! I go to Montreal at least 2x a year, so it's always good to know what's open on Mondays.

As it turns out, Le Bremner was open on Monday (Labour Day) and was fantastic. A bit loud for my parents, but I warned them ahead of time. There are only a few steps in/out so that wasn't much of an issue either.

Where to eat in Cheyenne, WY?

I was in Cheyenne this past February. There are the usual chains; there are a few places "downtown" which are semi-ok. Nothing memorable, sadly.

What edible to bring from Europe?

If you're into Nutella, the European version(s?) are better than the US-made variety.

Question about bread and eating healthy

I'm surprised no one's jumped on the 100 calories of lettuce = 100 calories of butter.

Eggs, eggs, eggs!

How do you get pretty pastel flecks in your "Easter Egg Salad"? One doesn't want to think... Is it crunchy?

How do you prefer whole lobster?

I'll second blizcheetah - swimming/walking free. Really don't like it.

What's YOUR favorite Easter candy?

Black jelly beans for me too!

And am I dreaming, or does anyone else remember when purple jelly beans used to be violet-flavored? Are they still?

What is your favorite brand of quality kitchen knives?

I'm partial to the Friedr. Dick knives - to me they seem a bit heavier. The most important thing is to hold the knife/knives in your hand before you buy, if you can.

Need a present idea!

I've had good success with a pan of homemade brownies in situations like this. Just make them without nuts if you're concerned about the nut-allergic population.
For an "office-y" kind of gift like this, you could wrap each one individually with some crifty-crafty cellophane, put 'em in a basket - you know, tart them up a bit.

Does "older" mean wiser purchase option?

I think it just depends on the cheese, honestly. Some cheddar might be better at 2 years, some better at 5.
The most important thing is to figure out what YOU like by trying things.

Coffee History: The Percolator

I learned how to make coffee in a percolator on the stovetop. I might have been 5 years old. As Laurie Colwin once wrote (and I'm paraphasing here) "the percolator produces the worst-tasting coffee, but leaves you with a wonderful-smelling apartment."

Talking to strangers in restaurants about food they're eating.

I never initiate it, but somehow, I always get asked...

Greek Yogurt Question

Kerosena: Really, I wasn't trying to be snarky with my "just eat it" comment. I eat about two cups of greek yogurt every day, so it's hard to imagine it just sitting there in the fridge.

Greek Yogurt Question

Just eat it. How much are you buying, anyway?

Favorite Not Peanut Butter

Biscoff Spread. Not at all healthy, but neither is Nutella.

Who can tolerate raw onions/scallions/garlic?

Really can't tolerate any of these raw myself.

Best brandy for brandied cherries?

I think it's more a question of what cherries to use, if you're trying to replicate the Otto ones (which I also love). These are sour cherries. My local Trader Joe's had them for about 10 minutes this year.

Tokyo Food 2011

chgoeditor - Kanesaka sounds amazing and just the kind of recommendation I was looking for. Waiting to see your other post.

Peanut Butter Pebble Cookies

I think this could use a little editing - "take the dough out of the oven...?"

Do you measure ingredients when you cook?

I measure all the time, even for stuff I make over and over - savory cooking and baking as well. I don't see why it's a big deal to measure - I have some friends who take great pride in never measuring, like it's somehow a superior method. Consistency in the result is key for me.

How To Make Cheesecake Freeze Better

You can also overcome the curd issue (which I also agree is the culprit) by putting the cottage cheese through the food processor first - just make it smooth. You can mix the whole recipe in the food processor, if you have one big enough.

What to do with extra self-rising flour

The thing to remember is that SR flour has a shelf life - its leavening power definitely decreases as time passes.

That said, you'd be safe just subbing it out for AP flour in any cake kind of recipe that includes baking powder - just leave the baking powder out. Also, there are plenty of British recipes that specify SR flour - a fairly easy search.

Montreal eats recommendations?

+1 for Pied du Cochon
+1 for Garde Manger (it is a bit "sceney" but still, great food)
++1 for Schwartz - a true Montreal institution
++1 for St. Viateur Bagels - much better than Fairmont, IMHO.

Stories of Astonishing Food Ignorance

I agree with lemons!

I'm thinking about going to the CIA...

At almost 49 years old, I often think about doing the same thing, but here's my two cents. I know I would LOVE the actual school part of it - the learning, getting to cook every day, even the stress of exams and practica. However, I don't think I'd really want to be in a restaurant kitchen as my job in my 50's, and the two programs I looked into a year or so ago seemed very focused on "restaurant". Still looking.

Monday in Montreal

It seems that many restaurants in Montreal are closed on Mondays - I will be there this Monday evening. What's open, besides Schwartz's, that's good for me + aged parents?

Current Toronto Recommendations? Aug 2013

I've been searching the boards here but the most recent Toronto restaurant recommendations are from March.
I'll be in Toronto over US Labor Day weekend (Aug 31 - Sep 2) and need a restaurant recommendation. Just me (a guy) and my parents. Parents are fairly adventurous eaters, but will be most comfortable with "New Canadian" (if this is even a thing) or what I call "New Italian" - not a red-sauce joint. Handicapped accessible would be really great too!

Tokyo Food 2011

Hey all:
Taking a week-long business trip to Tokyo in a few weeks - looking for some (recent) restaurant recommendations. I'll be staying at the New Otani Hotel.
While I'd love some Japanese food, I'm also open to other cuisines and cheap eats. Any help will be most appreciated.

Visiting supermarkets when traveling - doesn't everyone?

bareneed's topic about going to Earth Fare prompted this topic - thanks, bareneed!

Anyway, I always visit supermarkets when I travel anywhere - in fact, it's one of my "musts" when traveling, whether to another town in my own state to another country. I even have my "local" supermarkets in places I visit often - Montreal (the IGA in Westmount); London (the Sainsbury's on Gloucester Road). I can't be alone in this, can I?

Cambridge UK Recommendations

Hello all - don't know if there's anyone on here from the UK and/or around Cambridge. I'll be there next week and I'm planning to meet a friend for drinks/dinner after work. Self: omnivore. Friend: fussy vegetarian (the kind that doesn't eat vegetables). Italian is always safe with her.
Any recommendations? Thanks in advance.

Morning Rant: People who talk with food in their mouths

I have a lovely, charming coworker who is right now getting on my very last nerve - she's eating something and talking to someone else. This is a daily occurrence.

My own mother does the same thing - we'll be at dinner, she'll have a bolus of food sloshing around, and then start the conversation.

WHAT GIVES?

Becoming a food professional

Has anyone become a food professional as a second/third/fourth career? I'm on career #3 right now (business project management), but I think about going to culinary school daily. Anyone else thinking about this? Or, have you done it and are "living the dream"?
I went to visit NE Culinary 18 months ago, but their very intense restaurant-focused curriculum wasn't my cup of tea.

Recipe Phobes - what gives?

I have these lovely, charming friends, at whose house I often eat dinner. They're both pretty good in the kitchen, which is a good thing, as both of them have the idea that a recipe will only slow them down. What's up with this? In my type-A OCD world, I need a recipe and follow it to the letter (especially the first time). These friends usually produce good food, but there have been some crazy mistakes - the cheesecake that was burnt on the edges and liquid within is my personal favorite. We needed both knives and straws to consume it.

The Perfect Bite - yea or nay?

A post in the "last bite" thread spurred this topic. I LOATHE the idea of mixing all the food on the plate on my fork. Doesn't this just become a mishmash in the mouth? I'm not talking about gravy on meat here; I'm talking about mixing meat/potato/veg on one forkful. GROSS. Am I alone here?

Coca Cola Brownies

In a weird feat of cooking magic, you can actually bake brownies by substituting the wet ingredients (typically eggs and vegetable oil or butter) with a can of cola. The result is a dark, damp brownie with a fudgy yet springy crumb. More

Double Peanut Popcorn

This recipe is perfect for popcorn you've just popped yourself, either with a hot-air popper, the stovetop, or an electric one that uses oil. You can even pop the microwavable kind (make sure it's plain and unsalted) then dress it... More

Homemade 'Nutter Butters'

Using rice flour makes the Nutter Butters incredibly crisp and light and I actually prefer it to all purpose flour in these cookies. Of course, you needn't make a special trip to the store, all purpose flour works well too; the cookies will have just a slightly heavier texture. More

British-Style Mango Chutney

A simple mango chutney and some tart aged cheddar might seem like an unlikely combination, but the sweet acidity of the chutney and the saltiness of the cheddar come together to make a sandwich that satisfies both sweet and salty urges in each bite. More

Wellesley Fudge Cake

Wellesley Fudge cake, a deeply decadent chocolate cake topped with a slab of fudge frosting, seems an unlikely sweet to associate with the prim-and-proper ladies of Wellesley (the college featured in the classic feat of cinema Mona Lisa Smile). But it's true: fudge, and the cake, both have strong ties to ladies' colleges. More

(Basic but Fantastic) Dark Chocolate Ice Cream

This recipe is eminently flexible—a version of this flavor, paired with tawny port wine, was Guerrilla Ice Cream's most popular flavor and received accolades on these hallowed pages, among others. Replace the water with rum, or beer, or juice and adjust to taste before spinning, and you can create any chocolate-based combo flavor that your heart desires. More

Fauxreos

Oreos built a reputation by touting the unique ways we can enjoy eating them, so likewise a Fauxreo must deliver Oreo magic no matter the snacking style. When this culinary time machine takes off, no one gets left behind. More

Homemade Mallomar Bars

[Photograph: Yvonne Ruperti] Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?" Notes: Avoid overwhipping the marshmallow or it will cool down and... More