Curry Cook's Profile
Marmite [moved from Quebec board]
Anything to do with beer is good ;-)
I too grew up on this as a child and youth. Love it! My Mom used to mix it in with the butter to cut the strong saltiness and even out the flavor. It was smooth going on the hot toast and yummy going down. I admit I gave it to some Canadian friends, they almost gagged and ever since have accused me of trying to poisen them. We laugh about it every time the word Marmite comes up.
I never ever thought of using it to cook with though, until now! I'm thinking that this could replace other savory's or yeasts in certain recipes. I'm going to experiment and revisit my childhood in the kitchen.
Favorite Food Network Chef
Bobby Flay? That little Troll ;-) How about a real man like Guy Fieri! He'll attract more youngsters into cooking than Flay ever will.
Iron chef - Flay vs. Smith
I wholeheartedly agree. ICA is like the WWF of food. Little Bobby (hoe down) Flay still has an attitude and big Michael "crazy eyes" Smith should have stomped on him. As a Maritimer, he was just too nice to do that...lol. The main ingredient was definitely an advantage to Flay even though "crazy eyes" gave a good representation of himself under the cirumstances .
A lot of FN stars look lost out there against some of the more culinary gifted and more sophisticated iron chef's. Rachel, Giada and even my favorite Guy Fieri all looked overwhelmed and lost on episodes of ICA.
Good burger buns
Ditto, ditto on the a good fresh onion bun.
Fifteen seconds (interior only) on the old Barbie gives you a nice crispy crunch but leaves that soft yet not too sweet and flavorful interior to soak in the juices of a man sized charbroiled Angus beef or Sirloin burger. And the onion.......well, a burger's best friend
Hmm, hmm , hmm.... mouthwatering delicious garnished with your favorite toppings.
Cake decorations and supplies
Looking for retail places that sell cake decorations and supplies . Preferably in the West of the Island or Laval West of the 15 and open on weekends.
Indian in Montreal.
Hi, I'm a new Chowhound. My family although originally of British decent lived for five generations in India. I was one of the last to be born there. I grew in the U.K. learning how to cook at an early age from both my mother and father who are both excellent curry cooks. As a family we traveled extensively throughout India and Pakistan and have many original and hybrid curry recipes in our repetoire.
I am intrigued by many of the comments and reviews on the various Indian restaurants in Montreal. I have eaten at most of them and although many of them that have already been mentioned are very good, I always search for that authentic taste to satisfy my palette. I like it hot and spicy and Vindaloo is one of my favorites and specialties to make.
In my humble opinion from an original taste and value perspective I like the Bombay Mahal, corner of Jean Talon and L'Acadie, Bombay Choupati , corner of Sources and Gouin in the West Island, and Shahi Palace located in the strip mall on Sources road next door to Kwality mentioned earlier.
Alright I admit the places above are not the best decorated, roomy or for that matter clean and service sometimes suffers, but when you see people, especially natives, who are all excellent cooks in their own right eating at these places, you know the food is savory, spicy and very good. All have unique and tasty menu items and as a warning most dishes are traditionally very spicy, so if you want a blander more North American taste choose elsewhere.
BTW, Indian food in general is Vegitarian, Northen Indian cuisine (Punjabi) use various meats in their dishes but a lot of the dishes we sometimes refer to as Indian food are actually Pakistani since they are made with Beef, Lamb, Mutton, Chicken and Fish. Goa was once a part of Pakistan but now is part of India so Vindaloo's originated from the Pakistani Goan community of Portuguese origin.
Ok I'm hungy now, I think I will whip up a quick Kheema curry, some Dhal an serve it with some Basmati rice with some Raita and Papadums on the side
Bon Appetit!.
