OT: The Food & Drinks Thread (Part 5)

[cphabs]

I’m doing pizza bagels! Homemade!

 

[angusyoung]

I’m doing pizza bagels! Homemade!

Gochujang definitely has more flavor since it's fermented (and contains more than just gochugaru).

Both are nice, but it's not the same flavor.

Suspected as much,was curious nonetheless though

 

[angusyoung]

After countless failed attempts,imo, successfully developed a Vindaloo formula worthy of repeating
And pretty easy and quick aside from the simmering
It's got some ''bite'' to it but not like some of the killers I've had.

 

[FlatIron]

Anyone who's on the West Island and likes Mexican food should try Tacos Don Rigo on St. John's. Authentic and reasonably priced.

I love that place, along with Frida on Notre Dame it is some of the best Mexican in the city. Their birria tacos are amazing.

 

[angusyoung]

Was craving some '' Montreal style smoked meat'' and am curious who sells whole brisket that is vacuum packed? thought about doing it myself but would probably not come out as desired. Looked on line but not much info.

 

[angusyoung]

Had my first ever gluten free birthday cake at a friends friend surprise party. Apparently it was very good according to those familiar with gluten free.If that was good,feel bad for those with gluten issues.
On a positive note however,had a delectable grilled stuffed squid in a mustard like sauce,will have to find out how this was prepared as definitely worth replicating.

 

[Runner77]

Was craving some '' Montreal style smoked meat'' and am curious who sells whole brisket that is vacuum packed? thought about doing it myself but would probably not come out as desired. Looked on line but not much info.

You might want to try these guys: Quebec Smoked Meat | Meat Processor Montreal | Home

I’ve never sampled but a friend of mine used to buy from them weekly for a sandwich store he used to run in Ottawa.

They invite you to give them a call on their website so you might get better familiar with what they offer.

I’ve seen whole pieces sold at Mayrand’s, a smaller scale competitor of Costco but you’ll likely get better product from the first location above since prepping meats is their specialty. Mayrand’s in case you want to look into it: Mayrand entrepôt d'alimentation | Mayrand

You also have the new Costco Business Centre with a huge cold room and a ton of different meats, including big pieces of smoked meat. There are only two Costcos of that type in Canada and the Anjou one on Bombardier just opened this summer: https://www.costcobusinesscentre.ca/warehouse-locations/anjou-business-center-anjou-qc-1447.html

I have a nephew who makes his own, it’s a 6-8 week process before he can smoke it and his results are amazing but I have not been privy to his methods.

All I know is that I much prefer a smoker to a standard grill but ideally, both.

 

[Runner77]

Anyone who's on the West Island and likes Mexican food should try Tacos Don Rigo on St. John's. Authentic and reasonably priced.

Thanks for the tip. It’s on my to-do list, in the next two weeks.

 

[DougHarvey]

Thanks for the tip. It’s on my to-do list, in the next two weeks.

There's also a place called Smokebox next door , but I havent tried it yet.

 

[angusyoung]

You might want to try these guys: Quebec Smoked Meat | Meat Processor Montreal | Home

I’ve never sampled but a friend of mine used to buy from them weekly for a sandwich store he used to run in Ottawa.

They invite you to give them a call on their website so you might get better familiar with what they offer.

I’ve seen whole pieces sold at Mayrand’s, a smaller scale competitor of Costco but you’ll likely get better product from the first location above since prepping meats is their specialty. Mayrand’s in case you want to look into it: Mayrand entrepôt d'alimentation | Mayrand

You also have the new Costco Business Centre with a huge cold room and a ton of different meats, including big pieces of smoked meat. There are only two Costcos of that type in Canada and the Anjou one on Bombardier just opened this summer: https://www.costcobusinesscentre.ca/warehouse-locations/anjou-business-center-anjou-qc-1447.html

I have a nephew who makes his own, it’s a 6-8 week process before he can smoke it and his results are amazing but I have not been privy to his methods.

All I know is that I much prefer a smoker to a standard grill but ideally, both.

Thanks,appreciate the info!Not familiar with them was wondering if they are the smoked meat like Dunn's, Chenoys etc as it seems like they don't have a restaurant,but possibly they supply restaurants? They have a lot of products that look intriguing though. I seldom ate smoked meat and don't really notice a difference from one place to another but perhaps there are a few demanding people out there that can discern the difference.
I'll look into the Quebec one a bit more and send an email to get more info. Thought that in this day and age ordering online would be simpler,guess I'm used to ordering foods from the NL which is a breeze,simply fill your basket and enter pertinent details and automatically they send you a bill inclusive of shipping charges and ETA.

 

[Runner77]

Just saw this nice and easy rack of lamb recipe. Gotta try it: Gusto TV - Lavender Honey Rack of Lamb

 

[Runner77]

Went to an Asian supermarket earlier this evening (Kim Phat) to buy the ingredients to make these:



I had never been to Kim Phat before. Let’s just say, there is no one to help you, you’re on your own. Nobody knows anything, some employees even pretend not to see or hear you (two of them did this). It should be some kind of mental institution, lol.

I was shopping for pickled ginger cause they never give you enough when you buy sushi and I hate squeezing out the few strips they provide you in a thin packet. So I found refrigerated product and asked an employee which was best only to get “they’re all the same, never tried any of them”.

Luckily, I found a couple of customers who were so nice and showed me where to find my ingredients. Saved me a bunch of time. It’ll go better next time, I’ll go earlier now that I know how it works. Basically, know what you want and you’re on your own.

 

[Treb]

Went to an Asian supermarket earlier this evening (Kim Phat) to buy the ingredients to make these:



I had never been to Kim Phat before. Let’s just say, there is no one to help you, you’re on your own. Nobody knows anything, some employees even pretend not to see or hear you (two of them did this). It should be some kind of mental institution, lol.

I was shopping for pickled ginger cause they never give you enough when you buy sushi and I hate squeezing out the few strips they provide you in a thin packet. So I found refrigerated product and asked an employee which was best only to get “they’re all the same, never tried any of them”.

Luckily, I found a couple of customers who were so nice and showed me where to find my ingredients. Saved me a bunch of time. It’ll go better next time, I’ll go earlier now that I know how it works. Basically, know what you want and you’re on your own.

Customer service isn't exactly the best in Chinese restaurants/stores unless you speak mandarin.

Kind of like when you don't speak French in some places in Quebec.

 

[Kairi Zaide]

Went to an Asian supermarket earlier this evening (Kim Phat) to buy the ingredients to make these:



I had never been to Kim Phat before. Let’s just say, there is no one to help you, you’re on your own. Nobody knows anything, some employees even pretend not to see or hear you (two of them did this). It should be some kind of mental institution, lol.

I was shopping for pickled ginger cause they never give you enough when you buy sushi and I hate squeezing out the few strips they provide you in a thin packet. So I found refrigerated product and asked an employee which was best only to get “they’re all the same, never tried any of them”.

Luckily, I found a couple of customers who were so nice and showed me where to find my ingredients. Saved me a bunch of time. It’ll go better next time, I’ll go earlier now that I know how it works. Basically, know what you want and you’re on your own.

They have those at the sushi/fish counters in metro/IGA, although probably more expensive than what you'd find at kim phat or other asian grocery stores (jangteu, fu tai, c&t, smaller family ran shops, etc.)

Kim Phat can definitely be a mess to figure yourself around indeed

 

[cphabs]

I put feta crumbles in my tuna sandwich mix… Unbelievably good!

 

[Runner77]

I put feta crumbles in my tuna sandwich mix… Unbelievably good!

If you really want to ramp up the taste of your tuna, don’t buy your tuna from a can but in olive oil, from a jarred glass container.

One reviewer noted:

“The jarred tuna contained bigger pieces, was richer tasting, and had better texture.”

You don’t even have to add anything to it, it tastes amazing on its own. Or mixed in with steamed string beans, boiled potatoes, garlic, parsley, salt and pepper.

Jarred tuna bought now typically carries expiry dates into 2025. I cleaned out the shelves of a store that was liquidating them. If you’re not already familiar with the product, try one and I bet you’ll never go back to canned tuna.

 

[Runner77]

I’m flipping out on Ontario peaches, they’re just spectacular.

Has any one tried prolonging the pleasure by pickling them? Never tried.

 

[cphabs]

If you really want to ramp up the taste of your tuna, don’t buy your tuna from a can but in olive oil, from a jarred glass container.

One reviewer noted:

“The jarred tuna contained bigger pieces, was richer tasting, and had better texture.”

You don’t even have to add anything to it, it tastes amazing on its own. Or mixed in with steamed string beans, boiled potatoes, garlic, parsley, salt and pepper.

Jarred tuna bought now typically carries expiry dates into 2025. I cleaned out the shelves of a store that was liquidating them. If you’re not already familiar with the product, try one and I bet you’ll never go back to canned tuna.

Runner… good tuna with Hellmann’s mayonnaise minced garlic provolone on good rye bread? Toasted? Good bad right wrong? I love it. Unfortunately, no one but myself likes tuna in the home. Good for me the wife and kids are visiting in-laws this weekend. Lol

 

[Runner77]

Runner… good tuna with Hellmann’s mayonnaise minced garlic provolone on good rye bread? Toasted? Good bad right wrong? I love it. Unfortunately, no one but myself likes tuna in the home. Good for me the wife and kids are visiting in-laws this weekend. Lol

Sounds good but I wouldn’t use mayonnaise with the premium tuna from a jar — that tuna tastes fantastic on its own.

 

[DougHarvey]

I’m flipping out on Ontario peaches, they’re just spectacular.

Has any one tried prolonging the pleasure by pickling them? Never tried.

I love them on the BBQ

 

[cphabs]

Sounds good but I wouldn’t use mayonnaise with the premium tuna from a jar — that tuna tastes fantastic on its own.

I grew up eating them lol with mayonnaise. Once a year I get the craving. Comfort food I guess.

 

[Runner77]

I grew up eating them lol with mayonnaise. Once a year I get the craving. Comfort food I guess.

Me too. But back then, I mixed canned tuna in olive oil with mayo and finely chopped shallots. And then I’d add lettuce and mustard on both slices. With a big pickle on the side.

Still love that mix but instead of sliced bread, I’ll use a wrap.

I love them on the BBQ

I’d feel terrible using Ontario peaches on the grill but wouldn’t mind testing that with lower quality imports.

 

[Treb]

My recent food show binge is MasterChef Australia.

It's pretty impressing to see the stark difference between US vs Canada vs Australia.

In the US version, the judges can be pretty ruthless (ofc with Ramsay there) and the competitors aren't that friendly with each other except for some small alliances.

The Canada version is more friendly, but there's still some rough times.

In the Australia version, all the contestants are best buds and even the judges are super friendly and encouraging even if a contestant brings raw food. People also have a lot more chances to save themselves from eliminations.

The quality of the food in the Aussie version is also pretty impressive. There's no one trick local food pony like in the US version. Contestants have actually quite a bit of knowledge of other cuisines unlike the US version where you always have a few guys who never cooked anything else than American food their whole life.

 

[peate]

I’m flipping out on Ontario peaches, they’re just spectacular.

Has any one tried prolonging the pleasure by pickling them? Never tried.

I had some right off the tree in the Okanagan Valley. WOW! A squirt of sunshine,

Peachland · Peachland, Britisch-Kolumbien, Kanada

Peachland, Britisch-Kolumbien, Kanada

www.google.com

 

[Treb]

I had some right off the tree in the Okanagan Valley. WOW! A squirt of sunshine,

Peachland · Peachland, Britisch-Kolumbien, Kanada

Peachland, Britisch-Kolumbien, Kanada

www.google.com

Okanagan Valley fruits are awesome.

Cherries, apricot, peaches...