I've even heard it called "walleyed pike"...

Yeah, let's nail 'er down and close the case!

vittu ei
{;-/)

I'm a northerner (Canada) and a big Ed Mitchell fan - he's almost a hero of mine.
I wish him the best on his new restaurant, but I'm always sceptical about new ventures...
Is he partnered with a big conglomerate only to use his name? How much input/control will he have on the establishment? Can he retain greatness while going big and glitzy? etc etc.

Just my opinion; although not my cup of tea, I wouldn't mind overpriced BBQ in fancy surroundings (whatdja expect, I'm from Canada) as everything has its place.
I wouldn't mind, but I'd hope It'd be GOOD BBQ.

BTW, the article mentioned "American Tobacco Campus". Not being from the area, one might wonder what Ed Mitchell or his restaurant had with tobacco...wikipedia straightened me out...

Dog food? Fertilizer? Gelatin?

Which is exactly what I'm saying: jouni seems to think its a recent phenomenon....

Sorry, the image sucks...please disregard previous post....

Howsabout "Porker's East Village/Lower East Side Dive Bar/Cheap/Interesting Eats Chart"*

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Not a *guided* tour as kathryn points out...perhaps not even a *tour*, but if for nothing else, may of some small entertainment value

What is "swings 21 balencoires"?

I notice the street food includes
"• Lucille’s : Lobster roll, oysters, ribs"
wonder if they're smoked?

Interesting thread.
Reading the responses had me realize the many variables involved in answering what appears to be a simple question.
Timeframe: differing answers if we're talking one or 4 or 100 generations, or just from memory.
Inflation: in absolute price, pretty much everything goes up. Taking inflation into account, things pretty much stay the same.
Even "expensive" can be relative depending on your lot in life: price might remain the same, but the ability to afford it can change dratically in either direction...

Me thinks you hit it on the head - it grows in the east (as far west as Manitoba). Check out the distribution map here
http://plants.usda.gov/java/profile?s...
It is not cultivated, but a foraged item susceptible to overharvesting and does not store well (perishability requires refrigeration).
All add, I assume, to its exoticness out west.

I know what you meant, I just thought your wording was cute.
Sorry to offend, but that was not my intent, I add mr. Guy Smiley {;-/) whenever I'm tryng to be lighthearted.

Just curious about the "why":
Why Des Moines? or Why (don't ask why)?

Edible Arrangement always has them

http://www.ediblearrangements.ca/

Somewhat expensive but its always high quality.
Mrs Porker thinks they have them @ Atwater Market - the specialty shop with hot sauces at the entrance near the fish shop (don't know name).

I think RedTop was looking for it in the deli section (where it all but disappeared) and perhaps did not think of looking on the shelves...

Its Spam-like, but different in taste.

Also very popular (various brands) in Caribbean shops.

RedTop, image-google "tinned corned beef" and you'll see quite a few brands represented. A few of which you'll find in the grocery.

Are you talking about this kind of stuff?
http://www.africa-trade.ci/america/images/argentina%20halal%20corned%20beef%204.jpg

It comes out of a trapazoidal can like this
http://www.proxilivre.fr/951-931-thic...

I remember as a kid myself, I'd see a LARGE tin (maybe 5lbs) in the deli counter and sure enough the guy would slice it up for customers.
I never understood exactly why as you can purchase (and we did) the smaller tins for home use.
My dad used to call it "bully beef"(as a kid and even today, the supplied key to open the tin fascinated me

Its widely available in Canada, and I think pretty much in the US, just not at the deli counter, but in the tinned meat section. For whatever reason, production is usually in south america - I usually see "Product of Brazil" on the tins, although I've seen Argentina (as you mention), Australia, Malaysia, and India.

I like it sliced and eaten just like that, or in a sandwich with mustard. Its also very good fried up with cubed, boiled potatoes and onions - corned beef hash.
Although corned beef hash (or even pastrami hash) made from "real" corned beef (or pastrami) is very good, the canned version has its own merits.

I'm thinking some people may see a "cold cut" as being a processed and/or emulsified tube of meat such as bologna, salami, pepperoni, jellied tongue, chicken loaf, etc etc.
Whereas jamon iberica might be considered "above" this as its a full muscle (well, whole leg) and simply cured. The same person might not think of a baked round roast, cooled and sliced thin as "cold cuts" either.

I'm just guessing.

Perhaps you can look up the definition of "cold cuts" and see if one is the other or not...but definition smefinition - its how a person thinks about things...

To me, a cold cut is anything you purchase cold (possibly room temp), sliced thin, and ready to eat, from mock chicken to Belloto Oro...

He has quite a repertoire.
Besides purchasing his regular retail, I often order specific items like hocks or a pig head or a pork belly or a whole rib roast, etc. He'd ask what I'm doing and we'd trade stories.
His business changed quite a bit over the last 50 years; items coming in and out of fashion, demand going up and down, so yeah, he could easily make stuff that he hasn't done in 20 years.
I'm not looking forward to his retirement. Whenever in the neighbourhood, I'll stop in even if only to say hi.

Drizzle a bunch of ramps with olive oil, sprinkle with salt.
Get charcoal grill piping hot, lay bunch of ramps on the grill. Flip a few times charring the bulbs and leaves.
Voila.
Kinda got the idear here
http://www.youtube.com/watch?v=PMLUba...
Skip to 3:21 to get to the calcot footage.
I have yet to try the ramps with a romesco sauce....maybe this weekend.

New restaurant in the heart of Chinatown on de la Gauchetiere "Buffet Resto Sport Mondial".
OK, don't get all excited as its likely not a new restaurant, but a flip of the 7 day Jade Buffet.

I get the "buffet" part of the name, even the "resto", but can anyone shed light on the "sport mondial" part?

Well, if I can indulge...
Still barely on-topic of cheap beer (it WAS the 50's)...
Before the plumb seaway job, times were tough for my dad, but this didn't seem to prevent him from having a good time. He hung with 4-5 friends, most were his brothers-in-law. Of the gang only one of them had gainful employment (@ Dominion Bridge in Lachine).
As my dad recounted: Saturday would roll around, they'd pass the hat, and go buy 2 cases of quarts. Once the 2 cases were done, they'd drive to the store and pick up 2 more ON CREDIT. The one guy who worked signed for it.
Sunday would be a repeat of Saturday. Sometimes there'd be a third run on credit.
Heres the kicker; when Christmas rolled around, Dominion Bridge doled out the bonuses. The guy buying the beer on credit would drive to the beer store and sign over his entire Christmas bonus cheque.
This practice went on for YEARS.

Seems things were quite different in those days, for better or worse.

Joe at Fairmont Butcher does some very good charcuterie. The cold cuts are a mixed bag of house made and retail - ask them whats what.
He's strong on smoked pork products including various sausage, in-house bacon, and a Hungarian version of Lardo. They sell a ton of house made deep fried pork rinds - they're decadent. Also smoked pieces of ready-to-eat pork loin about the size of your fist: crispy skin exterior, nice layer of tasty streaky fat, and a slightly smoked meaty interior along the rib bones.
Once in a while he offers a stuffed pork cold cut loaf; he took the shell of a pork roast and stuffed it with a mix of emulsified meat, meat chunks, and chunks of pepper. It looks kinda like this
https://encrypted-tbn3.gstatic.com/im...
Never seeing it before, I asked Joseph if he always has it. He said no, he only makes it once in a while. Tastes great and quite different.
Its a few doors south of La Vielle Europe on St. Laurent so maybe you can try both places on one trip.

He passed away in '96, but -
I had questions myself when he told the story such as the 6x16, when did the waiter bring another round? was it when everyone finished everything? did somebody cack out before everything was finished? etc etc.
He smiled and laughed. I don't remember his exact words (he told me this sometime in the '80s...almost 30 years ago), but it seems things started to turn fuzzy after the third and fourth round. Nothing really mattered after that point.
He did say there was a young guy from out west who was boarding at the hotel while he worked on the seaway. He was so flabbergasted when the waiter brought the first round of 20 glasses, that he had to run upstairs to his room to fetch his camera. He never saw so much beer at one time, he wanted to take a picture.

Not quite on-topic, but not too far off...
I remember a story my dad used to tell. He was working on the construction of the St. Lawrence Seaway in the 50's. A group of 6 of them stopped into the Lachine Hotel after work for a beer. They pooled their money, $2 each, for a total of $12.
They handed it over to the waiter ordering 100 glasses of draft. Oh, and keep the $2 as tip.
The draft was 10c a glass and a $2 tip was a big deal in 1955 Lachine.
The waiter was more than happy, but asked, "Can I bring them out 20 at a time? I don't think we have 100 glasses..."

Whenever Quebec Smoked Meat comes up, I always suggest including a visit to Wayne's Deli a block further east on the opposite side of the street. Its kind of nondescript, easy to miss.
They do some of their own charcuterie (kielbasa and others).

I returned to Concordia's "Reggies" a few years after graduation - its a pub that was located off the cafeteria but then moved into the lobby area of the Sir George Williams campus.
Its kinda wierd being the oldest guy there amongst only students...not worth the cost of cheap beer IMO, but thats me.

I think the pork belly is traditionally served with preserved vegetables or taro root.
I'm not a fan of the preserved vegetables, so I order it with taro root and its one of my favorite dishes. I'd suggest this decadent plate for at least a try (never had it at Fu Kam Wah, however).

Actually its really McKibbin's
Hehe {;-/)