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Bar Brutus (Beaubien) - Bacon Bar

Yes, I knew that. I'm glad someone else brought that up.

about 5 hours ago
lagatta in Quebec (inc. Montreal)

Bar Brutus (Beaubien) - Bacon Bar

Perhaps. But there is really not a shortage of nice places for lunch near where I live. I'll await reviews. I'll keep it in mind if a client/colleague is a bacon fan!

about 13 hours ago
lagatta in Quebec (inc. Montreal)

Bar Brutus (Beaubien) - Bacon Bar

All of those things (especially the noise) means I won't pop in there for a snack, though it isn't very far east from my place.

However, a bit farther east on Beaubien, there is a new SAQ Express, at the corner of Beaubien and de Lorimier, so Petite-Patrie and Rosemont residents can pick up something better than dep wine until 10 pm!

about 16 hours ago
lagatta in Quebec (inc. Montreal)

"Only in Canada" food items: add to the list

I'm sure similar stuff exists elsewhere in the world, alas.

1 day ago
lagatta in General Topics

Nondrinkers looking to order, or be fair to wait staff (tips)

However, most people don't know that.

1 day ago
lagatta in General Topics

Do you have to wait til food cools completely before refrigerating?

Well, here in Montréal, it is only 7° right now (Celsius). I checked: that is 44.6°F. I made a stew this morning (I work most often at home, and can often have something cooking at low heat in the kitchen if I'm not in a rush), and as soon as the Pyrex storage dish I put it in had cooled down enough, I simply put it outdoors.

I hate our chilly and cold season, but I guess that is one small benefit. In the summer I do the cool water bath. My fridge is a recent model, but it is small (10ft2), so I do fear overtaxing it.

1 day ago
lagatta in General Topics

Signs that someone is a GOOD cook

I agree with that. The health standards for a commercial or institutional kitchen are very different from those for home cooks.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

Real chef school is like military training - very rewarding, but not for everyone.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

I agree. That is more a sign of social class. There is good locally-made pasta here in Québec; I'd be surprised if that is not the case elsewhere in North America. I do buy some imported pasta - often it is cheaper - but hard Canadian winter wheat is shipped over to Italy and elsewhere in Europe to make that lovely pasta.

I've enjoyed lovely and nutritious foods made by immigrant ladies with low incomes in my neighbourhood (the lack of preponderance of commercially prepared stuff is a great indicator for good cooking, whether the cooks are rich, poor or in-between).

At a supper made by a community group I belong to, the main cook was an Algerian lady who made all manner of lovely salads, a meatless couscous and a homemade tea with all sorts of ingredients. I brought pizzas I'd made at home as well, and there were lots of other yummy things, without either corporate cr*p or extremely expensive ingredients.
Oh, I do indulge in some pricy ingredients when I can, and there is always good olive oil.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

Yes, I love her.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

When you are talking about "minutes", I assume that you mean by car? Is it extremely hilly? If it is ten or 15 minutes away by car, then it is no more than half an hour by bicycle, unless there is a huge climb.

Yes, there are a lot of advantages, even environmental, to living in a rural area, especially in a situation where you can grow or rear (or hunt) much of your own food.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

Wouldn't food from a straw be too hot to taste?

I do use a clean spoon; when I'm doing serious cooking I have a dishpan of sudsy hot water to clean things as I go (I don't have a dishwasher in my little flat). There is nothing more unhealthy with my method than the straw. And it is less wasteful.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

I don't understand how that is a sign of a good cook. In many countries, it is a sign of a person who has been affluent since childhood.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

While not ideal, it is also possible to freeze vegetable mixtures prepared for sauces, fonds de cuisine etc.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

I ADORE your typo (tpyo). I'm imaginine a golf course for masochists, with cherries on a tee.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

double post.

Oct 18, 2014
lagatta in General Topics

Signs that someone is a GOOD cook

While I agree, many good cooks are also aware of the prepared and partly-prepared resources around them. I can get very good rôtisserie chickens (quality meat) at Jean-Talon market and other nearby places, and I certainly buy bbq ducks at a nearby Sino-Vietnamese shop; moreover the person tending to them also deftly cleaves them into small pieces.

I can also get spice mixes from a shop with a good turnover.

Oct 18, 2014
lagatta in General Topics

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

That is probably the variety that Lorenzo found. I've had them too (they grow up here in Québec as well). They are very tasty.

Good in a semi-pickle - those fresh marinades found in many East and Southeast Asian cuisines.

Oct 18, 2014
lagatta in General Topics

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

I detest those machined "baby-cut carrots". I buy tiny new ones in season - I still have some in my fridge but they are a bit old to eat raw. Oh, they are fine, but have to be stewed in butter (yum). Sometimes here in Montréal we get really small ones this time of year, the very end of the growing season even for root vegetables. I live near the famous Jean-Talon Market, which is not usually more expensive than supermarkets for vegetables.

I've grown my own celery in a tiny garden patch when I had one - deliberately not humping up the earth to blanch them. They are more a herb or flavouring than something to eat alone, as they are stringy and very strong-tasting. I did a few simply to have them for soups and stews. Remember to keep the leaves! They can be frozen, for soup.

Oct 18, 2014
lagatta in General Topics

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

In Seattle you must also have many Asian groceries (I've been to Vancouver but never to Seattle) which can combine quality and price in some food items.

Oct 18, 2014
lagatta in General Topics

Sri Lanka food pop up - Aug 22-23

Has anyone gone? I'd done a fair bit of shopping just before passing by the place. (Freelancer finally getting paid!) Including organic chicken legs that have become an arroz con pollo with a mushroom base (see "Food and Wine") and of course autumn vegetables galore. I really should go, he is so nice and skilful and it is very close to chez moi.

Quebec Grown Garlic

That is beautiful, but do you ever truck it to Montréal? You know, like a garlic "food truck"?

Quebec Grown Garlic

How much longer does that last? Yes, I know that this is an old comment, but I believe the bio market still exists.

Sri Lanka food pop up - Aug 22-23

Mr Jim (from Gus) is holding another pop-up event, in the premises at 29 Beaubien E. (across the street from Gus and NDQ).

16-17-18 OCT 5pm - 10pm.

New Menu - I can't read all my handwriting, scrawled on a scrap of paper...

soupe du jour 3.75
Hopper and ... fish? 7.95
vegetarian rice dish 5.25 1/2 lb
goat roti - this is a stew, with a sort of roti bread dumplings in the sauce. They were cooking that when I passed by and it smelled lovely.
Grilled chicken
sambals, etc.

They are selling beer and wine as well.

Pub Sir Joseph

Unfortunately, that particular location has seen a series of ill-fated restaurants. I certainly wish them well, but some locations just seem "cursed". I've waited for the 55 bus there in the evening later in weeks, and it was never close to full.

The park - public square just kitty-corner to that location has been beautifully restored; don't know if that will lead to any upturn there. There are several successful restaurants and pubs just north of there on St-Laurent and adjacent streets and other food businesses such as Boulangerie Guillaume (where I bought some very good breads yesterday).

What's your best yard sale or thrift store cookware find?

Yes, alas that is true. I had some tinned soup the other day and just felt like I was sipping salt. And I'm not an "anti-salt" person. There is just so much of it in that product. I'm still using my old crockpot that cost me $1 at a community rummage sale.

Oct 14, 2014
lagatta in Cookware

Delices de Dawn: Experiences? YOUR Favorite?

Changing my post, just to say that enthusiasm for that type of desserts is certainly not "unanimous".

There are so many better things in Montréal!

Announcement Thread: October 2014 COTM "The Book of Jewish Food"

That was lovely, though sadly many of the comments were silly. Roden is her ex-husband's name. Her father's name was Douek and her mother's, Sassoon. Yes, Vidal Sassoon was also Sephardic.

Perhaps my 1968 hardcover of her first book might be worth money? Oh, keeping it anyway; I was so thrilled to buy it for $2 at a local charity shop.

Oct 12, 2014
lagatta in Home Cooking

Openings & Closings October, November & December 2014

I think that address is just east of Papineau, no? If I recall, there was an old Italian caffè there... I've heard about Di Lallo but never been to one, it is a burger place in the southwest?

Openings & Closings October, November & December 2014

Probably not very. However, condo buildings often include ground-floor businesses, including restaurants.