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Your fave ice cream flavors from the Mtl ice cream shops

Made the happiest discovery today while walking around Westmount...the Bilboquet at 4864 Rue Sherbrooke Ouest is still open. Just when the days were getting gloomy and my ice cream withdrawal was reaching a frenzy, the staff mentioned this was the only location they decided not to close for the season. Yea!

Dec 06, 2009
nwada in Quebec (inc. Montreal)

Your fave ice cream flavors from the Mtl ice cream shops

The cardamom & noix flavor at Ripples...amazing! At first I thought the cardamom would be too overpowering but the slighty minty and refreshing flavor has me hooked. Hmm, maybe I'll need a scoop or two this afternoon...

Aug 19, 2009
nwada in Quebec (inc. Montreal)

Miga - Korean on the Plateau

Hey no worries, I know my parents pretend they don't hear my constant verbal faux pas! Kinda funny/sad that I am the most fluent in food items though...be it French, Japanese, Persian, or any other language.

Oh wow, I'll definitely keep an eye out for places w/ yuk hwe. I know in DC & LA they have the Woo Lae Oak (upscale, pretty waitresses joints) but maybe it isn't too popular here?

Hmm, maybe I will give homemade kimchee a shot...then again my microbiology background is shuddering at the thought of what concoction (of living organisms) I will create. Maybe I should just beg MB for an extra portion when I go there...

Do you have a recipe for oi kim chee (the cucumber is a favorite)? I saw the post on kim chee martinis and I have to admit, it's a bit intriguing (like a dirty martini).

Aug 12, 2009
nwada in Quebec (inc. Montreal)

Foodstuffs with unfortunate names

As jumpingmonk mentioned, 4 is bad luck for Japanese since it's a homophone for death but the number 9 is also unlucky since it sounds like the root for "to suffer."

Funny how 8 in Chinese is pronounced "fat" which is indeed a sign of prosperity for many cultures...just not American!

Aug 12, 2009
nwada in Not About Food

Miga - Korean on the Plateau

Hmm, that sounds like yuk hwe jang (sp?) but the yuk hwe I'm on a mission for is a beef tartare dish. I'm sure some people will cringe at the thought but it's incredibly good when done correctly.

Oh oh oh can I bribe you for some homemade kimchee? Perhaps some smuggled tonkotsu ramen would entice you? My parents (well dad really) makes an awesome Japanese pickled napa cabbage but I've never tried my hand at it. I think it's too late for me to start since he's got decades of experience to get to this point. Good idea on the fermenting a store bought version - they just seem to lack the "tang" that I crave. Kind of like aging poi back home (I grew up in Hawaii).

BTW as a Montreal newbie I keep seeing your posts/replies. I must admit, you've got tastes that mirror mine (pho, hot chocolate, etc)! I would love to pick your brain sometime. Though it could be dangerous since talking about food usually makes me crave whatever dish is in discussion...

Aug 12, 2009
nwada in Quebec (inc. Montreal)

Recipe for cooking sweet red bean soup in pressure cooker?

Wow, 9000ft? That's pretty high up Paul...are you in Colorado? I'm originally from Hawaii and I was puffing when we visited a volcano at 10,000 ft (and that wasn't even the top)!

Shorty, how did the experiment go? Very excited to hear about it since I've never tried the pressure cooker method but would love to eliminate all those hours of stovetop cooking.

Aug 12, 2009
nwada in Home Cooking

Miga - Korean on the Plateau

Ohhh...now that makes sense. Thanks for the explanation moh! Since we're both terribly addicted to Kalbi, it's always the first thing we order - hence the sticker shock at MB. But you're right, the standard menu items like jap chae, dol sot bi bim bap, etc are fairly comparable. And the banchan is included (yea) at MB!

BTW I'm craving yuk hwe (with all the trimmings; pear, pine nuts, mmm). Where would you suggest in MTL? And do you have a favorite place to pick up kim chee? My best friend is first generation Korean American and her mom makes the best...but sadly I don't think she can send me care packages from NY without the Canadian Post Office confiscating it as a bio-weapon!

Aug 05, 2009
nwada in Quebec (inc. Montreal)

Recipe for cooking sweet red bean soup in pressure cooker?

Paul's suggestion sounds good - think of the first time as a trial run and experiment with times. The only change I'd suggest is to shorten the cooking time. My beans came out as mush after 10 min the first time I tested the pressure cooker method. Maybe increase water too as the pressure must be maintained for a long time at low heat?

Good luck! I'm looking forward to hearing how it goes.

Aug 05, 2009
nwada in Home Cooking

Recipe for cooking sweet red bean soup in pressure cooker?

Hmm, never tried to make what sounds like what we Japanese call oshiruko but I've cooked a variety of beans in my indispensable pressure cooker. Just be sure to keep checking the beans (it takes a little time to depressurize each time) or you'll overcook them (okay for cassoulet but probably not very appealing for oshiruko).

Gook luck!

Aug 04, 2009
nwada in Home Cooking

Miga - Korean on the Plateau

We went to Miga last week and thought the food was great! Definitely not the high-end Kalbi joints you find in LA (where the pretty waitresses cook your meat) but a homey, relaxed kind of atmosphere where you can enjoy the food.

We're recent transplantees from Orange County, CA so we've had our share of good Korean and we'll definitely add Miga to our repertoire. Not as pricey as Maison Bulgogi either (though I have to admit the kimchee was delish at MB)

Sadly, we haven't been able to find many authentic Japanese choices in Plateau though...guess we'll give Ramen-ya a shot and try to keep an open mind about the Tonkatsu(?) ramen!

Aug 04, 2009
nwada in Quebec (inc. Montreal)