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making montreal smoked meat at home

Hey Jonney,
I prefer to crush the coriander as I feel it releases more of its oils, aromas, etc.
But hey, its not a big deal for the curing aspect. Maybe consider crushing (pulsing in a blender a bit) the coriander/peppercorn final rub.

Just a thought; this type of prep, I believe, was created to help preserve meat at a time when refrigeration wasn't around. Those early folks perhaps did not worry too much about aging or Grade AAA - they were just trying to save the meat.
Now I'm not saying a dry-aged brisket won't work, I'm just wondering if the added cost would be justified.
Maybe, if you are happy with the results and repeat this little experiment, try it with a run-of-the-mill brisket next time and compare with your dry-aged brisket. I'd be interested in the results.

Try to take notes of your steps along the way, they'll help out next time.

Jul 13, 2014
porker in BBQ, Smoking, & Grilling

Is a hot dog a sandwich?

Actually I came in third. I think the head judge was of the sandwich camp and I was punished for my worldview.
Of course I can't *prove* anything, but the writing was on the wall.
No hard feelings though, it is what it is.

Jul 12, 2014
porker in General Topics

making montreal smoked meat at home

Bonjour Jonney,
I've been working alot lately and don't get to CH much these days (In fact just finished work and its 3am...).

Anyway, it seems like these fine folks answered your questions.

I'll add my 2c...
I like to weigh down my curing smoked meat (put weight on it while in the fridge). It may or may not be required, but I feel it helps curing by physically stressing the meat. Again, this may false, but I do it.
If the meat was not wrapped, the weight (case of beer, plywood with a coupla 10lb weights, flat of diet pepsi, whatever) will come into contact with the meat - BAD. The cure would also be rubbed off to some extant.

Plastic wrap or giant ziplock, your choice.

Bon chance!

Jul 11, 2014
porker in BBQ, Smoking, & Grilling

Is a hot dog a sandwich?

In my first restaurant I made the mistake of ordering the cheapest hot dog on the market. They came like 500 to a box for 12 bucks.
I was distraught as these puppies kinda sucked and wanted to serve something of better quality. But what was I gonna do with all these shitty weiners?
"Double Dogs" was the solution.
Hot Dog 75c
Double dog 80c (two weiners in a bun)
sold out in less than a week.

Still nobody asked for a double dog sandwich, so it still ain't a sandwich.

Jul 10, 2014
porker in General Topics
1

Is a hot dog a sandwich?

Amazing, hotdogs are MADE from assholes.

Jul 10, 2014
porker in General Topics

Chinese dog-eating festival

Reminds me of the old joke:
Salesman pulls up to a farmhouse and sees a 3 legged pig limping around. He asks the farmer what happened to the pig.
Farmer says one time a fire broke out in the house, pig woke everyone up and saved the family.
"So thats how he lost the leg? In the fire?"
"Naw, he was fine, but I'll tell you, another time I was huntin and was surprised by a really big bear and my gun jammed. That there pig confronted the bear and chased him off, saving my life."
"So thats how he lost his leg? Fighting with the bear?"
"No, not the bear."
"So how then? How'd he lose the leg?"
"Well, I tell you, a pig that special, you don't eat all at once."

Jun 24, 2014
porker in Food Media & News
6

Chinese dog-eating festival

"We've talked about eating dogs here before"
I'd describe it more as "beat the subject to death and beyond".
{;-/)

Jun 24, 2014
porker in Food Media & News
1

ISO: stomach

Yeah, I figured as such (eventually, hehe), just sounded peculiar is all. Duck too.

Jun 20, 2014
porker in Quebec (inc. Montreal)

ISO: stomach

"four types of feet"
THAT sounded peculiar, I'm thinking right, left, and two more?...
I buy beef tripe (don't know which stomach it is...) at Frutta Si in Lasalle.

Jun 18, 2014
porker in Quebec (inc. Montreal)

How is the duck at the Crystal Chinois counter?

They've been kicking around since September.
Their BBQ is good. I had the BBQ duck, steamed (soy?) chicken, roast pork, BBQ pork, and pigs feet.
They also have some steam table (non-BBQ) stuff, which I did not yet try.

Is it worth it? I think so.
I preferred the BBQ at the now-defunct Sun Sing Lung, which currently houses Ethan restaurant (Ethan has BBQ, but I haven't tried it).
I think Cryatal might edge out A Lam Kee on the other side of the street above laGauchetierre.

I think "better" BBQ in chinatown might boil down to personal preference.

Jun 17, 2014
porker in Quebec (inc. Montreal)

The Price of Beer

I think it was written more for entertainment "value" than informational purposes - kinda like that generic subway map of bars...

Jun 17, 2014
porker in Quebec (inc. Montreal)

making montreal smoked meat at home

Looks great drain!
Welcome to the club.

Jun 15, 2014
porker in BBQ, Smoking, & Grilling

Station des Sports underserving patrons by 25%

I remember years ago at the now defunct Wings&Things on Sherbrooke W (they have a revival of sorts near Decarie North, but I digress). A salesman was pitching new glassware to the owner. He was proud of the fact that his new glass *looked* like a pint, but actually held 2oz less.
Apparently the exterior was the same size of a pint glass, but the interior was smaller.
Ahhh, economics.

As for Peter Sergakis, I can't forgive him for fucking up Le Manoir on St. Johns. It was here on CH that I learned the changes were a result of his buying the joint...

Jun 14, 2014
porker in Quebec (inc. Montreal)

The Price of Beer

We picked up smoked meat at Quebec Smoked Meat on Center in the Point yesterday for picnic today.
Hit up Griffin Pub across street. This place started life as a plumber shop in the 50s, but has been a bar of one sort or another since the 60s.
"Beer, we have Bud" the bartender says.
Not necessarily the cheapest @ $4 a bottle, but I did notice an old-timer who paid for his Nth beer with a two-nie (and actually got change...).
Maybe they have a non-advertised seniors special.

Jun 14, 2014
porker in Quebec (inc. Montreal)

Surprise NYC 40th Birthday Best Restaurants

Just curious, you gonna hit up a dirty water hot dog as part of the trip?

Jun 12, 2014
porker in Manhattan

Why does cooked chicken smell bad after being refrigerated?

Its seemingly scientific, and seemingly a good answer, but it explains "off-flavors" without addressing odors, specifically the "Metallic, sweaty, fart" smell ivanovbg mentions.

Actually, none of my meats have off-flavors, before, during or after cooking. Even the farty-smelling, left-over chicken tastes perfectly fine...

I thought a good answer would have been offered by now - chowhound is chock full of science geeks who can tell you about microbiology, entomology, hydrology, biology, and dozens more ogys.
Chicken fart smell...maybe not so much...

Jun 12, 2014
porker in General Topics

Foodie locations between border and Montreal

FYI, Daws Fest Saturday June 14, 3:00pm.

Jun 12, 2014
porker in Quebec (inc. Montreal)

When Joe Beef is on vacation...

Awhile back, Lesley Chesteman described Maksim as a "chef-partner" who worked at Joe Beef for a few years.

"Chef-partner" is a pretty strong description...perhaps the people I talked to made assumptions based on this (being brothers)...

So sam1, now that we know they're not brothers, or perhaps not even related, you can decide.
(But like I say, Joe Beef is Joe Beef - you can find the same quality elsewhere, but the experience will always be different from place to place).

Jun 11, 2014
porker in Quebec (inc. Montreal)

When Joe Beef is on vacation...

First the Easter Bunny, now THIS?!

Jun 10, 2014
porker in Quebec (inc. Montreal)
2

fried lettuce?

I like to add a coupla anchovies in with the garlic, then ripped basil and bit of chopped canned tomato at the end.

Jun 05, 2014
porker in Home Cooking

When Joe Beef is on vacation...

When you get enamored with a restaurant, its hard to find a substitute and most places will tend to let you down.

Chien Fumant is owned by Maksin Morin, brother of Fred Morin of Joe Beef fame.
From what I understand, Chien Fumant was modelled after Joe Beef (Fred possibly had a hand in the startup, but I cannot confirm this).

Maybe have a look
http://www.lechienfumant.com/fr/

Jun 05, 2014
porker in Quebec (inc. Montreal)

Good news for Montreal chiliheads! Cuisine Szechuan

I ran into that woman. She runs a small cafe inside an office building on Cote-de-Liesse, 6700 Cote de Liesse to be exact.
Its a generic, depenneur style cafe selling coffee, soda, sandwiches, donuts, etc.

Jun 04, 2014
porker in Quebec (inc. Montreal)

Is a hot dog a sandwich?

"I have located the ultimate bit of evidence"

...I'd accdept this sentance if "the ultimate" was replaced with "a".
C'mon, the foodnetwork? Really?
And did you see the picture along with the article? Yikes!

Jun 04, 2014
porker in General Topics

The 'Colonel' cooks rare video

The other Colonel

Jun 03, 2014
porker in Food Media & News

The 'Colonel' cooks rare video

Geez, I didn't know he retired! Mrs. porker just saw him the other day...
I knew about his given name, though, it was chosen by his great uncle Enos.
{;-/)

Jun 03, 2014
porker in Food Media & News

NDG hotdog

I used to eat at Mr. Hot Dog almost once a week from 1978 to 1983....
BTW, in all that time I had a hamburger only once. Swear to god the pattie was the size of a 50c piece. I only blame myself as its Mr. HOT DOG after all.

Used to eat pizza at the Golden Moon as well, but only when my buddies and I could put enough coin together for a pie (pricier than 2 all dress, fry & coke). I loved that pizza.

I'll have to swing by sometime, maybe on way to try that new Korean chicken place down the street.

May 31, 2014
porker in Quebec (inc. Montreal)

Need Help Figuring Out What This Liquor Bottle Is?

I dunno, but to me it looks more like a religious icon Pez dispenser than a liquor bottle...

May 31, 2014
porker in Spirits

eggs rolls

Peculiar that the Yangtze river is also known as "Chang Jiang" (maybe a variant in spelling?)

May 28, 2014
porker in Quebec (inc. Montreal)

We went to Kanbai on St Catherine

I haven't been to Kanbai in awhile as we usually visit the Chinatown location.

However, this was our favorite restaurant for quite awhile after first eating there (http://chowhound.chow.com/topics/803141).
Alas, I can appreciate all posts here;
Uneven-ness: true, but it may be slightly more than a chef-night-off. It may be a rotation of different cooks.
Dumbed down: very much so on our first few visits - took quite a bit of coaxing and a few visits to get plates as asians usually do.
Waitstaff: I've had some exceptional, attentive, cheerful service, but also some carefree and unconcerned inexperienced girls.

As Mr. F said, it can be some of the best szechuan in town, but I also understand you're apprehension.

So it can be hit and miss, but maybe talk to the owner (or his wife) on a next visit. They're good, friendly people.
Perhaps its too late to change your first visit, but they might help ensure a really good meal.

May 27, 2014
porker in Quebec (inc. Montreal)

NYT on Food Halls: Chelsea Market, Eataly, the Plaza Food Hall, Essex St Market, Gotham West, and Grand Central

It was meant as a joke, thats why I started out with "I'm just poking fun"...

May 27, 2014
porker in Manhattan