JungMann's Profile

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Montreal Specifics

Thanks. The two who introduced me to Quebecois cuisine were both born in New England to French Canadian parents, but weren't really cooks themselves so it took a lot of research for me to find a foolproof tourtière recipe. Then it was another shot in the dark to find the condiments for tourtière. Still working on my cretons and am looking forward to tasting some while visiting. I will now be staying in the Plateau very close to Boucherie Lawrence so I think there's also cotecchino in my future.

Jul 23, 2014
JungMann in Quebec (inc. Montreal)

Montreal Specifics

If we end up watching the fireworks on Saturday from Kondiaronk Belvedere, I will certainly try to explore another picnic location than Mont-Royal.

Our other option for fireworks (unless anybody knows better vantage points) is the Village Éphémère but it seems rather a dead zone for things to do later. I know of the terrasses near the Old Port, but I fear the area is a bit more buttoned up than we want for Saturday night.

Jul 23, 2014
JungMann in Quebec (inc. Montreal)

Montreal Specifics

Prima, thanks so much for the recommendations! A late night prix-fixe like Lemeac sounds perfect for our first night since I imagine we will be wandering our neighborhood and eating late. Do you know of any places closer to our new HQ in Plateau near rue St-Denis and avenue Laurier E?

Jul 23, 2014
JungMann in Quebec (inc. Montreal)

Mission Chinese pop-up

It sounds like you had a similar experience to my dinner in May. I didn't mention the lack of heat because everyone's spice tolerance is different, but yeah, none of the food was anywhere near the mala explosion I had heard about.

The pork belly you had does sound good, though. Was it the same as Filipino lechon kawali?

Jul 22, 2014
JungMann in Manhattan

Gateway Foods(dishes) to introduce foreign / ethnic flavours

I like to serve easy home-cooked dinners when I'm introducing a new cuisine. Something, were my guests so enamored by new and exciting flavors, that they could make at home. For South Asian it's either tandoori chicken (oven baked chicken marinated in yogurt) or qeema matar (ground beef curry) with a sabzi (vegetable side) and roti (flatbreads). Another friend of mine goes with dal (lentil soup) and rice. Whatever the choice, each of these recipes is homey and easy to make: the perfect gateway for aspiring cooks.

Jul 22, 2014
JungMann in General Topics

Martin Brand Longanisa

You can boil them in a small amount of water in an uncovered pot. They give off quite a bit of fat so once the water boils off you can finish them with a quick fry but be sure to watch the pan as the drippings tend to caramelize quickly.

They make a great filling for a banh mi style sandwich or I'll have them like a hot dog served with green papaya relish. I've also used them to make Scotch eggs, fried rice, spaghetti sauce and even a take on Chinese noodles with candied cashews and scallions. They're pretty versatile: a little salty, a little sweet.

Jul 21, 2014
JungMann in Home Cooking

Chow-worthy takeout before hopping on Acela home

Woorijip, E-mo or Food Gallery are my usual go-to before a trip out of Penn Station. The tuna kimbap at Woorijip is my typical order since it holds well and is usually a little more substantial than the beef kimbap there.

Jul 18, 2014
JungMann in Manhattan

For those who love offals, which are your favorite?

I always thought brain has a creamy flavor, somewhere between sweetbreads and a very rich egg. I like them in a very fiery Pakistani dish where they are cooked until they have the consistency of scrambled eggs.

Jul 17, 2014
JungMann in General Topics
2

Montreal Specifics

Thanks for the detailed response!

I shop at the Middle Eastern grocers in New York so I'm not sure Adonis is on the radar unless their bakery is very good. I have a weak spot for good ma'amoul.

With respect to the cocktail scene, I am not so much looking to be blown away as I am in search of a place that attracts a broadly local crowd. A Montrealer recommended Big in Japan and Barraca where I might find myself in a mostly hipster crowd, but it will still be a Montrealais experience because they'll expect me to speak French.

On Quebecois food, I realize it is a rapidly evolving cuisine, but we are only beginning to discover the classics in New York. I fell in love with my first tourtière. I am craving cretons. The soupe aux pois, well that I'm not craving as much this summer, but I'll try some if it's good! I guess La Binerie it is.

I am not staying in Hochelaga-Maisonneuve anymore, but I have to ask, what is nude breakfast? I'd do a web search, but I'm at a work computer and I'm afraid what would come up...

Jul 17, 2014
JungMann in Quebec (inc. Montreal)

Montreal Specifics

Prima, you do know how to tempt me. Damas is exactly the kind of place I would love to visit, but it is out of our price range. Do you have any other recommendations for good Syrian at a gentler price point?

The issue with Joe Beef and APDC is not simply the cost, but also, I don't think we will want to eat so indulgently at the end of our holiday. I thought about sharing small plates at Maison Publique, but nothing on the current menu really calls out to me.

Jul 17, 2014
JungMann in Quebec (inc. Montreal)

Pickled Seasonal Vegetables: Home Cooking Dish of the Month for June 2014

Gretchen, I made the David Lebovitz recipe and yup, they're great after about a week in the brine.

Jul 16, 2014
JungMann in Home Cooking

Montreal Specifics

Good to know! Thanks.

Jul 16, 2014
JungMann in Quebec (inc. Montreal)

Montreal Specifics

Merci, lagatta. It looks like I'm either staying in Ho-Ma or near Promenade Masson. We're trying to make the decision now if you have any opinions on the areas.

I will certainly take your advice and visit le Marchée des Saveurs. Are QC ciders dry like the French and Spanish varieties or do they tend to the sweet side like US/British cider?

I knew the SAQ had a monopoly on alcohol sales, but I assumed we could get wine or at least beer at the dépanneur to bring to the park. So long as we can still get decent wine in the $15-20 range, I'm not too worried.

Jul 16, 2014
JungMann in Quebec (inc. Montreal)

Montreal Specifics

We're stopping by Trip de Bouffe before we head to Mont-Royal so we'll have food. NYC does not have many options for sfiha, sambousek or manakish so I'm actually rather looking forward to this place.

Jul 16, 2014
JungMann in Quebec (inc. Montreal)

Montreal Specifics

New Yorker planning my first trip to Montreal next week. I've read through many of the threads here and have a running list of your recommendations but need help tailoring my experience. We'll be around Plateau, Mile End, Petite Italie and perhaps Saint-Henri and Ho-Ma.
1) Casual Middle Eastern – I know Saint-Laurent has good boucheries and bakeries, but are there other neighborhoods or specific restaurants worth visiting for Syrian or Lebanese? I know there is also North African in Plateau and will try to visit La Khaima. Is shish taouk in MTL really that good? (FWIW I grew up on Middle Eastern and cook it at home)

2) 5@7 - Are there any good spots I should check out on Thursday or Friday near Plateau or worth traveling for to be near young nightlife or restaurants? Suwu, Baldwin Barmacie, Le Lab and Baracca caught my eye and though we love our cocktails in New York if Montreal is more of a beer town, I’d love recommendations for good Quebec beers.

3) Brunch - Brunch is a big, boozy tradition in New York. Is it the same in Montreal? Any good spots to check out near Notre Dame Basilica? Or just some place with great Caesars?

4) Quebecois food - I know of La Binerie Mont-Royal. Are there any better options? I'm also looking for cretons to bring back home if there is a shop or brand I should be looking for.

5) Jean Talon & Atwater – Do the vendors rotate depending on day or can I expect the market to be the same regardless if I go on a Friday afternoon or a Sunday morning?

6) Nice lunch - I have Le Quartier Général or État-Major down depending on whether we stay in Plateau or Ho-Ma. Are there other restaurants we ought to consider around this price point?

7) Nice dinner – I’m traveling with adventurous diners, but Joe Beef/Au Pied de Cochon may be out of their league. We’re looking a nice Sunday supper under $40pp + tax + tip. We are open to cuisine, but BYO would be a nice perk.

8) Picnics – If we want to picnic on Mont-Royal, do we have to sit at a picnic table in order to open our wine? NY doesn’t really have picnic tables in our parks and we’re not allowed to open wine in public either way.

Thank you all in advance.

Jul 16, 2014
JungMann in Quebec (inc. Montreal)

OK..SO I HAVE A BAGEL...WHAT DO YOU PUT ON YOURS?

I'm pretty traditional with my bagels. Everything with cream cheese, onion, caper and either nova or old school lox.

Jul 16, 2014
JungMann in General Topics

Sunday brunch like The Publican in Chicago

Try the Cleveland. You could also sort of split the difference between dim sum and brunch at Ma Peche.

Jul 16, 2014
JungMann in Manhattan

Mission Chinese pop-up

I never had the chance to visit Mission Chinese when it was on the LES, so i can't compare the two restaurants. Mapo tofu is usually an oil slick, but I've had versions I like more than at the popup.

Jul 16, 2014
JungMann in Manhattan

ISO recipe for herbed ricotta filling for zucchini blossoms and questions

I use ricotta mixed with egg, parmesan, mozzarella, parsley, mint and chile flakes.

I use a combination of rice and AP flour for the batter. Not sure if my recipe is authentic to Sorrento, but it works fine for me.

Jul 15, 2014
JungMann in Home Cooking

Mission Chinese pop-up

I went to the Mission Chinese pop-up a few weeks ago. The lines for non-ticket holders aren't bad and service is extremely efficient so you won't wait long. In all I think there are 8 dishes to the prix-fixe. Our visit included a congee, salt cod fried rice, a pickle platter, seasonal greens (kangkong in our case), red cabbage slaw, chicken wings, mapo tofu and kung pao pastrami. The congee and fried rice were terrific. I liked the flavor of the wings and the greens with smoked oyster sauce, but thought the execution was a little silly (they served us 8-inch leaves in a steamer basket -- to eat with our fingers?). The mapo tofu and kung pao pastrami were aggressively salty and greasy in a way that might excite a writer at Thrillist but once you get past the novelty of a cultural mashup with a Paula Deen-like regard for nutritional values, they are more circus than bread.

There is a cash bar you can walk up to for an aperitif or beer/wine as well as outdoor seating when it's nice out.

Jul 15, 2014
JungMann in Manhattan
1

Costco Lamb Leg

They're liquid absorbers. Much like in a bag of chicken. Enjoy your lamb and feel free to toss that out.

Jul 14, 2014
JungMann in General Topics

What's for Dinner #311 - the Relax, Kick Back, and Enjoy Summer Edition [through July 11, 2014]

Where do you pinch your basil to get them bushy? I keep pinching the tops of side shoots and pulling off the big leaves on the bottom but somehow my basil still finds a way to grow up and not out.

Jul 12, 2014
JungMann in Home Cooking

Famous Regional Food you find embarrassing or disgusting?

I always considered baby back ribs to be its own thing. A safe bet at an old-school neighborhood restaurant like Gale Street Inn or the ubiquitous Greek dinner. I had to look up whether Carson's even advertised itself as a barbecue spot.

Because if it's barbecue I want -- I'm not heading to Carson's or a restaurant with 30 different items on the menu. I'm heading to some hole in the wall that sells your choice of ribs, tips, links or a combo and serves up your order in a Styrofoam box with fries and a slice of white bread. Rib tips were always the stand out item to order. I always think of home on the rare occasion I see them for sale outside Chicagoland.

Jul 11, 2014
JungMann in General Topics
1

Famous Regional Food you find embarrassing or disgusting?

"Now that's a sensible young man who walks to the left and stands to the right on escalators, maintains a steady walking pace appropriate to his age and knows better than to stop in the middle of a busy sidewalk just to look around."

Jul 10, 2014
JungMann in General Topics
6

Katagiri to reopen this Thursday

I stopped by to see if Katagiri has started stocking hot foods and indeed they have. There was a selection of croquettes in the glass case near some karaage. Donburi were stored cold in the fridge. All in all, nothing all that impressive. Tomiya, the tiny Japanese convenience store on 53rd, actually has a better selection of donburi. I'll still go to Katagiri for sushi, but Tomiya wins the reasonably-priced hot lunch category.

Jul 10, 2014
JungMann in Manhattan

Famous Regional Food you find embarrassing or disgusting?

To be fair, a lot of NY pizza is pretty sad. Sure there's good pizza out there, but visitors to the city think they can walk into any slice joint and get something praiseworthy. Most of the time it's something that tastes pretty much like the paper plate it's served on, just with more cheese. And with dollar pizza joints proliferating across the city, it's not like quality is going to go on the upswing anytime soon.

Jul 10, 2014
JungMann in General Topics

Famous Regional Food you find embarrassing or disgusting?

Are baked ribs what are being passed as Chicago-style these days? When I think Chicago BBQ, I think rib tips: the the burnt ends of the Hog Butcher for the World.

Jul 10, 2014
JungMann in General Topics

Dosas (and other regional Indian food)

Kailash Parbat (Sindhi), Chatkhara Grill (Pakistani) and Chinese Mirch (Indo-Chinese) are some additions to the South Asian scene since SE posted this guide, so options are still expanding.

As far as chaat goes, many of the fast-casual spots in the West Village and Curry Hill do it well and do it to-go so you can actually eat your street food on the street. Otherwise the newer sit-down restaurants in Curry Hill tend to include chaat options with their starters.

Jul 10, 2014
JungMann in Manhattan
1

Restaurant Hype [Pig Heaven]

It's been open news for months. Cascabel, which occupies commercial space in the same building, will also be forced to shutter to make way for condos. Or at least that's the buzz.

Jul 10, 2014
JungMann in Manhattan

Fresh Spring/Summer Roll Recipes, please

I forgot to mention lettuce leaf with my fillings. It provides a very satisfying crunch in fresh spring rolls and prevents the wrapper from being soaked by any wet fillings.

Jul 10, 2014
JungMann in Home Cooking