ajkandy's Profile
best roti and jerk chicken?
Not sure if it's the same place, but there's definitely a Bonne Bouffe Creole (BBC) on Sainte-Catherine East in Hochelaga. I've become addicted to Kiano though, mostly as it's next door to work. Yes, it's more expensive, but the quality is reliable and they are downtown, so....
-----
Bonne Bouffe Creole
3715 Rue Sainte-Catherine E, Montreal, QC H1W2E7, CA
Budget Induction range : Samsung or GE?
Howdy. I'm considering getting the Samsung as well - I'd love to get some feedback from an owner.
1- Some reviews state that the induction coils "buzz", possibly when all burners are up high, and/or that the fan blows for a long time after the unit supposedly cools down...have you had that experience at all?
2- Any problem with the layout of the elements? Some say that the right rear element is too close to the back of the stove.
3- How is the fine temperature control? Would you say it really compares to a gas stove in terms of speed / responsiveness?
4 - How do you like the convection oven? Done any roasting / baking in it?
Where to get roasted macadamia nuts in Montreal?
Thanks everyone! I managed to find some Bassé packaged nuts at PA Supermarché on Fort, and got a big bag of salted ones from "the nut guy" at Jean-Talon Market (who also runs one at Atwater, I think?). Funny though, I couldn't find any at 5 Saisons on Greene nor at my local IGA or Metro...
La Salle a Manger sucks!
I'm sorry you had such a bad experience. I've been once, just after it opened, and had a very good meal, but I do agree, sometimes it's hard to get the attention of the wait staff. It seems like the quality of the cuisine changes depends on who's running the kitchen. The owners should look into correcting these very simple oversights; it seems odd given that Reservoir, their other casual resto / brasserie, has very attentive service and fuller menus.
Barroco?
I went there with my GF for our anniversary...picked it rather at random walking around Old Montreal. Decor is currently-hip "ironic baroque", lots of black and white upholstery, mix-and-match chairs, chandeliers, boar's head on the wall, photo-mural of Paris on the other. The building dates back to at least the 19th century with thick stone walls and exposed beams - overall it's small but it has a lot of character.
Foodwise - we each had a 3-oyster starter (quite good) then the special of the evening, a mini-rack of frenched roast lamb chops served with roast mushrooms. The mushrooms were delicious, the lamb was tender but terribly over-salted. We had a decent Italian Syrah (Monteverdi) with it; if you like French wine expect to spend $60 for a better bottle; more choice under $50 in the Italians, if I recall correctly. We opted to skip dessert and coffee. I'd go again, but I'd try something different for a main course. Total pre-tip was $150ish.
Where to get roasted macadamia nuts in Montreal?
A coworker brought back some amazing roasted, salted macadamia nuts from Hawaii (Mauna Loa brand). However, regular grocery stores just don't seem to carry any kind of macadamias at all, except as an ingredient (Pepperidge Farm cookies, etc) -- which is strange as so many recipes call for them, either raw/slivered, roasted, the oil, etc.
The last relevant posts on Chow indicated they might be available at Akhavan, Sunsource (very expensively) or other places in the north-eastern end of the city. Any luck finding them affordable and/or closer to downtown? Does the guy at Atwater Market carry them? Thanks in advance.
Restaurant Closures - 2008
They're definitely still there. Amazing croissants (but they go rock hard overnight, so eat em fresh), and I got what I think is the best apple pie I've ever had in this city there. The aroma as you walk in is enough to make you swoon.
Ragu bolognese - question
Found this thread after debating with a friend -- we apparently have two different editions of the Hazan cookbook and the order of reduction is different in each. Mine is the 1973 Harper's Magazines 'The Classic Italian Cookbook' -- in that one, the Bolognese recipe order is a sofrito first (onions, carrots), then add the beef, then wine first (presumably to deglaze the pan and get a base going), then milk + nutmeg, then tomatoes. I find this yields an incredible creamy sauce and does reduce the acidity of the tomatoes by a great deal.
My only modification is using 35% heavy cream in place of milk -- adding a knob of butter sometimes -- occasionally substituting red wine for white - and if it's lacking a touch of sweetness, a drizzle of honey and a pinch of sea salt at the finish. I use this as a lasagna sauce.
For vegetarians, this recipe works really well with Yves Veggie Ground Round -- in fact I've had some people swear it was real beef in the sauce ;) Saves on the browning time as well.
