OT: The Food & Drinks Thread (Part 5)

[Non Player Canadiens]

probably based on this

which obviously isn't at all italian.

Recipe says: If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

So I think they're aware

 

[Le Tricolore]

Recipe says: If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

So I think they're aware

Haha, makes sense. I pretty much always have a bottle of some sort of Italian dressing in my fridge for when I'm being extra lazy and don't want to throw together my own dressing.

 

[FlatIron]

Thanks! Chinese American in Chinatown,have fond memories from when young. The folks would take us out on occasion and enjoyed the experience of a foreign culture.
You mean where we will be staying while in Montreal? the cracker on Sherbrooke near the campus. No fast food,quality food. When I listen to 690,they advertise the Rib and Reef,the same one still from near the horse track? the menu looks good after looking on line,is it?
No fish! I eat so much fish as it is. Real Greek food,mousaka,pastiso,saganaki,lambchops.Budget? not familiar with that word.lol.

We still enjoy Beijing in Chinatown, it's been there for ages, we last had it a few years ago and it was still good. But honestly, I'm not on top of what is hot in Chinatown, plus a lot of the old restaurants are closing down, developers are dying to take over Chinatown and build condos. I've been meaning to try a newish place called Dobe and Andy, they specialise more in Chinese BBQ pork, duck, etc...I think it's more of a quick service place. Check out this guys blog, he's Chinese and his recommendations are typically very good.

Shut Up and Eat

Montreal food and restaurants

shutupandeat.ca

I meant, what city are you from? I ask because there are certain things that aren't as good here as where someone actually lives and might not be worth going to here.

Yup, Rib and Reef is still at the same location, no clue if it's still the same family running it. This was my point above, if you come from a good steakhouse city from the US for example I would tell you it's not worth it. I was there quite a few years ago on expense account, it was fine but I'm not big on steakhouse experiences. I love love a good rib steak but I find these steakhouses are hit and miss and for the price I don't care for hit and miss. I have a good source for beef directly from a farm so I find I do it better at home. I also have a family member that was at Rib and Reef earlier this year and they were disappointed and said they wouldn't go back. But if that's your thing go for it.

Not many places make pastitio that I know of, I believe Christinas in Laval and Mythos on Park Ave make it. I ordered it once at Mythos ages ago and was dissapointed but I make it at home quite often so I would never even order it again if I saw it on a menu. I've heard good things about Christinas but have never had the chance to go. We make saganaki, tzatziki, pastitio, roast pork, etc... at home

Panama is decent for Greek, it's the one place we go to every now and then when our in laws take us out.

Ikanos and Milos if budget isn't an issue but they specialize in fish.
I've heard good things about Kavos and Petros that are relatively new spots but I haven't been, check them out online.

 

[rik schau]

We still enjoy Beijing in Chinatown, it's been there for ages, we last had it a few years ago and it was still good. But honestly, I'm not on top of what is hot in Chinatown, plus a lot of the old restaurants are closing down, developers are dying to take over Chinatown and build condos. I've been meaning to try a newish place called Dobe and Andy, they specialise more in Chinese BBQ pork, duck, etc...I think it's more of a quick service place. Check out this guys blog, he's Chinese and his recommendations are typically very good.

Shut Up and Eat

Montreal food and restaurants

shutupandeat.ca

I meant, what city are you from? I ask because there are certain things that aren't as good here as where someone actually lives and might not be worth going to here.

Yup, Rib and Reef is still at the same location, no clue if it's still the same family running it. This was my point above, if you come from a good steakhouse city from the US for example I would tell you it's not worth it. I was there quite a few years ago on expense account, it was fine but I'm not big on steakhouse experiences. I love love a good rib steak but I find these steakhouses are hit and miss and for the price I don't care for hit and miss. I have a good source for beef directly from a farm so I find I do it better at home. I also have a family member that was at Rib and Reef earlier this year and they were disappointed and said they wouldn't go back. But if that's your thing go for it.

Not many places make pastitio that I know of, I believe Christinas in Laval and Mythos on Park Ave make it. I ordered it once at Mythos ages ago and was dissapointed but I make it at home quite often so I would never even order it again if I saw it on a menu. I've heard good things about Christinas but have never had the chance to go. We make saganaki, tzatziki, pastitio, roast pork, etc... at home

Panama is decent for Greek, it's the one place we go to every now and then when our in laws take us out.

Ikanos and Milos if budget isn't an issue but they specialize in fish.
I've heard good things about Kavos and Petros that are relatively new spots but I haven't been, check them out online.

Thanks for all the input. Got plenty of time to look into the places you mentioned and will get a consensus from others,saw your other list,helpful. The Panama sounds interesting after looking online,odd name no for a Greek place? The Christina sounds good as well but further than I'd like so maybe Mythos will do. Might even consider the fish places,it's a democracy so we'll see. I fish a lot and get all the fish I want,so other choices are a nice break. From Montreal we are going to Cuba to self drive the island and discreetly investigate how things are going and understand many meals are comprised of fish,one of our travel-mates mentioned sugar-shack was a thing to check out although I thought it was only a winter thing. We've lived in Broome for decades but our families are from Europe and we spent decades in Montreal until prior to the collapse.

 

[DougHarvey]

Thank you so much for taking the time, that is such an impressive list!

So many options, so little time lol.

The two that I’m familiar with off your list are Panama (tried it several years ago, liked it) and Elatos in Park Ex.

I heard about Elatos on TSN690 last year, from Jimmy G, a station producer who is of Greek heritage. He said that it’s the best gyros place in the city and considered so in the Greek community. Tried it and loved it.

I typically order it for takeout in the summer and then drive about a minute from there to the free parking lot at Jarry Park and have it at one of the picnic tables (there are several adjacent to the parking lot and most often, there will always be a free spot). A great place to spend the afternoon, go for a walk or jog, read a book.

However, I would not recommend the fries at Elatos, it’s not something they do particularly well. I just stick to the gyros. If I want fries, I’ll stop at Marven’s a couple of streets away, and order them with their delicious gravy sauce. Also love those giant, thick, golden calamari at Marven’s.

I don’t have a long list of restaurants that I go to but could recommend the few that I keep going to:

Greektown: as the name says, Greek specialties, great quality, good portions. Here, you’re better off with a reservation esp. on Friday and Saturday evenings otherwise you could be looking at 20 mins plus waiting.

Kam Shing in Laval: for Szechuan and Cantonese. They also have a location on Cote des neiges but prefer the Laval one, easier to find seating, faster service. Plates are abundant, reasonably priced, guaranteed you’ll bring leftovers home. And they’ll taste even better the next day. I usually go for this lineup: Hot and Sour soup, crispy rolls, peanut butter dumplings, vegetables and oversized shrimp on crispy noodles and one of General Tao or sweet crispy beef. Service is excellent and you don’t need a reservation. Can usually get a table quickly.

Di Menna for all dressed pizza. It’s decadent and rich tasting. It has bacon slices on top. I’ll order as a takeout and get a discount. I always order well cooked and with toppings filled to the edge. I had stopped going there after a change in ownership produced mixed results but they went back to the old recipe so now it’s a go-to but not too often, it’s more of a treat. Lots of calories to walk off afterwards.

Rubs in Laval. Southern style smoke restaurant. Everything on their menu is smoked, including deserts. I find some of the quantities have gone down over the years and some meats were replaced by drier, cheaper options but it remains a good place for St-Louis ribs, pulled pork and briskets. Lots of choices for beer on tap. Try their spicy fries for a few extra dollars. Try the smoked jalapeño peppers as an entree, it’s fantastic. So are their burgers, if you just want to keep it simple.

Two HUGE thumbs up for Kam Shing. They make this shrimp with ginger and shallots that would be on my last meal list.

Have to mention LA PERLE in DDO. After 25 years, the food is still amazing although it has gotten pricey. 39.95 per person. Worth every penny.

I also recommend OLA KALA on Souvenir in Laval. Their Spasti chicken and some of their appetizers are incredible.

 

[DougHarvey]

Thanks for all the input. Got plenty of time to look into the places you mentioned and will get a consensus from others,saw your other list,helpful. The Panama sounds interesting after looking online,odd name no for a Greek place? The Christina sounds good as well but further than I'd like so maybe Mythos will do. Might even consider the fish places,it's a democracy so we'll see. I fish a lot and get all the fish I want,so other choices are a nice break. From Montreal we are going to Cuba to self drive the island and discreetly investigate how things are going and understand many meals are comprised of fish,one of our travel-mates mentioned sugar-shack was a thing to check out although I thought it was only a winter thing. We've lived in Broome for decades but our families are from Europe and we spent decades in Montreal until prior to the collapse.

Panama got it's name from the owner who lived there prior to moving to Montreal. Always thought it was an odd name until I found out.

 

[FlatIron]

Thanks for all the input. Got plenty of time to look into the places you mentioned and will get a consensus from others,saw your other list,helpful. The Panama sounds interesting after looking online,odd name no for a Greek place? The Christina sounds good as well but further than I'd like so maybe Mythos will do. Might even consider the fish places,it's a democracy so we'll see. I fish a lot and get all the fish I want,so other choices are a nice break. From Montreal we are going to Cuba to self drive the island and discreetly investigate how things are going and understand many meals are comprised of fish,one of our travel-mates mentioned sugar-shack was a thing to check out although I thought it was only a winter thing. We've lived in Broome for decades but our families are from Europe and we spent decades in Montreal until prior to the collapse.

I can confirm what DougHarvey said about the Panama name, the old man lived in Panama.
LOL @ "collapse", never heard anyone refer to it that way but you wouldn't be wrong about the mid 70s. My list consists of a lot mom and pop casual spots, there are plenty of other great restaurants that are a step above and are still affordable without going into that next level of $300 tasting menus. That in between price range is probably what Montreal does best.

 

[Mrb1p]

We still enjoy Beijing in Chinatown, it's been there for ages, we last had it a few years ago and it was still good. But honestly, I'm not on top of what is hot in Chinatown, plus a lot of the old restaurants are closing down, developers are dying to take over Chinatown and build condos. I've been meaning to try a newish place called Dobe and Andy, they specialise more in Chinese BBQ pork, duck, etc...I think it's more of a quick service place. Check out this guys blog, he's Chinese and his recommendations are typically very good.

Shut Up and Eat

Montreal food and restaurants

shutupandeat.ca

I meant, what city are you from? I ask because there are certain things that aren't as good here as where someone actually lives and might not be worth going to here.

Yup, Rib and Reef is still at the same location, no clue if it's still the same family running it. This was my point above, if you come from a good steakhouse city from the US for example I would tell you it's not worth it. I was there quite a few years ago on expense account, it was fine but I'm not big on steakhouse experiences. I love love a good rib steak but I find these steakhouses are hit and miss and for the price I don't care for hit and miss. I have a good source for beef directly from a farm so I find I do it better at home. I also have a family member that was at Rib and Reef earlier this year and they were disappointed and said they wouldn't go back. But if that's your thing go for it.

Not many places make pastitio that I know of, I believe Christinas in Laval and Mythos on Park Ave make it. I ordered it once at Mythos ages ago and was dissapointed but I make it at home quite often so I would never even order it again if I saw it on a menu. I've heard good things about Christinas but have never had the chance to go. We make saganaki, tzatziki, pastitio, roast pork, etc... at home

Panama is decent for Greek, it's the one place we go to every now and then when our in laws take us out.

Ikanos and Milos if budget isn't an issue but they specialize in fish.
I've heard good things about Kavos and Petros that are relatively new spots but I haven't been, check them out online.

Dobe&andy is one of the best newish restaurants in town. Well, havent made it yet, but word travels fast in the industry.

Poincaré is very nice, especially their terasse in summer.

Noodle factory is a favorite of mine and of course the chowmein in various locations.

 

[Guiness time]

Marchigiani in Lasalle has a great porchetta sandwich. I saw someone post Latuca for bbq. I second it, awesome place and the owner is a really great dude. For those in south shore unwilling to go to MTL for portuguese chicken, try out bocado grill in greenfield park.

 

[Mrb1p]

Marchigiani in Lasalle has a great porchetta sandwich. I saw someone post Latuca for bbq. I second it, awesome place and the owner is a really great dude. For those in south shore unwilling to go to MTL for portuguese chicken, try out bocado grill in greenfield park.

Ayyy Marchigianis. The sandos OGs.

Other Lasalle goodies like Redis for pizza and Viana for a sick portuguese poutine.

 

[rik schau]

Panama got it's name from the owner who lived there prior to moving to Montreal. Always thought it was an odd name until I found out.

Cool story! There was a time to flee from Greece also,was in a bad way,but Panama? nice enough place to visit and tons to do and see,but wouldn't want to live there.Was he part of November 17 and had to into hiding?lol.

 

[Runner77]

Beef tournedos were on sale at Costco so a bought a package of 8. Nice sizes, they come individually wrapped inside the package.

I read up on tournedos and saw some sites recommending tenderizing them as it’s a tougher meat. I chose not to when I found a recipe that suggested cooking them in the oven.

I did but found the meat a little dry. The whole incentive for using an oven as per that recipe was to not have the tournedos cook on direct heat.

I decided to try a different recipe with less ingredients and where you could cook them in a pan. It worked wonders. Meat turned out beautifully charred on the outside and with a medium rare in its thicker part:

Tournedos Wrapped in Bacon and Sage

The tournedos I bought were already wrapped in bacon. The recipe called for sage but since I didn’t have any, I used thym and it worked.

The key thing here and what is really cooking that thickness well is when you’re frying the tournedos on each of their sides. I cooked each side for 90 seconds before rotating until all sides were fully caramelized.

Once the sides were done, I barely had to cook the flat surface for 2 minutes on each side. I did a test cut to make sure I was not overcooking and it turned out just perfect.

 

[peate]

Dobe&andy is one of the best newish restaurants in town. Well, havent made it yet, but word travels fast in the industry.

Wait..., what? How's their matzo ball soup? oh! You said newish.

Beef tournedos were on sale at Costco so a bought a package of 8. Nice sizes, they come individually wrapped inside the package.

I read up on tournedos and saw some sites recommending tenderizing them as it’s a tougher meat. I chose not to when I found a recipe that suggested cooking them in the oven.

I did but found the meat a little dry. The whole incentive for using an oven as per that recipe was to not have the tournedos cook on direct heat.

I decided to try a different recipe with less ingredients and where you could cook them in a pan. It worked wonders. Meat turn out beautifully charred on the outside and with a medium rare it’s thicker part:

Tournedos Wrapped in Bacon and Sage

The tournedos I bought were already wrapped in bacon. The recipe called for sage but since I didn’t have any, I used thym and it worked.

The key thing here and what is really cooking that thickness well is when you’re frying the tournedos on each of their sides. I cooked each side for 90 seconds before rotating until all sides were fully caramelized.

Once the sides were done, I barely had to cook the flat surface for 2 minutes on each side. I did a test cut to make sure I was not overcooking and it turned out just perfect.

Just reading your depiction and I'm hungry.

 

[rik schau]

Any recommenced ''fondu'' spots in Montreal? had some the other evening and forgot how great it is.

Beef tournedos were on sale at Costco so a bought a package of 8. Nice sizes, they come individually wrapped inside the package.

I read up on tournedos and saw some sites recommending tenderizing them as it’s a tougher meat. I chose not to when I found a recipe that suggested cooking them in the oven.

I did but found the meat a little dry. The whole incentive for using an oven as per that recipe was to not have the tournedos cook on direct heat.

I decided to try a different recipe with less ingredients and where you could cook them in a pan. It worked wonders. Meat turned out beautifully charred on the outside and with a medium rare in its thicker part:

Tournedos Wrapped in Bacon and Sage

The tournedos I bought were already wrapped in bacon. The recipe called for sage but since I didn’t have any, I used thym and it worked.

The key thing here and what is really cooking that thickness well is when you’re frying the tournedos on each of their sides. I cooked each side for 90 seconds before rotating until all sides were fully caramelized.

Once the sides were done, I barely had to cook the flat surface for 2 minutes on each side. I did a test cut to make sure I was not overcooking and it turned out just perfect.

Did you lightly brush the meat with oil? that prevents it from drying up.

 

[GoodKiwi]

Any recommenced ''fondu'' spots in Montreal? had some the other evening and forgot how great it is.


Did you lightly brush the meat with oil? that prevents it from drying up.

Years ago while I still ate meat I remember basting the shit of our my NY strips and similar, thinner cuts with thyme perfumed melted butter. Cast iron skillet titled on it side and just go nuts.

The thing is - it's not only for incredible flavour - it will actually help with searing the meat too on the side facing upwards. Very, very quickly.

I could go for a baseball cut sirloin right about now.

Though my method described won't work wiht it since it's a very thick cut. Some oven is required.


M-E-A-T.

 

[rik schau]

Years ago while I still ate meat I remember basting the shit of our my NY strips and similar, thinner cuts with thyme perfumed melted butter. Cast iron skillet titled on it side and just go nuts.

The thing is - it's not only for incredible flavour - it will actually help with searing the meat too on the side facing upwards. Very, very quickly.

I could go for a baseball cut sirloin right about now.

Though my method described won't work wiht it since it's a very thick cut. Some oven is required.


M-E-A-T.

Crikey! sounds like a lot of bother! we don't do fancy like that in the Kimberly.It's usually hotter than a blast furnace and we just take gobs of meat du jour and toss em on a rock and it cooks it up like a cracker! lol.

 

[Runner77]

Costco has boneless short ribs on sale so I decided to buy a pack.

Found this easy recipe that I’ve prepped tonight: Oven-Braised Boneless Short Ribs

It takes 3 hours in the oven at 300 degrees F.

2 1/2 hours in a pan tightly covered with two layers of aluminum foil.

The last 30 mins is uncovered.

When I removed the aluminum, I was surprised to see how much juice was released and how the meat had shrunk. I’m doing the last 30 mins now and it smells great. Can’t wait to try it.

 

[HuGort]

In middle of blizzard here. Having bit of cabin fever decided to cook biscuits. To kill some time. Got started, had no flour. Used pancake mix instead. Then no shortening, used coconut oil instead. Biscuits are in the oven. But No idea how they will turn out.

 

[OldCraig71]

In middle of blizzard here. Having bit of cabin fever decided to cook biscuits. To kill some time. Got started, had no flour. Used pancake mix instead. Then no shortening, used coconut oil instead. Biscuits are in the oven. But No idea how they will turn out.

God damn snowstorms. We had to deal with 30 cm's here on the eastern side of the province, it started Thursday night and carried on into the early hours of Friday morning. Good luck with your biscuits.

 

[HuGort]

God damn snowstorms. We had to deal with 30 cm's here on the eastern side of the province, it started Thursday night and carried on into the early hours of Friday morning. Good luck with your biscuits.

We getting quite a storm down here, on South Western tip of the province. Twice I shoveled out my driveway today, still snowing hard. This is an anamoly, We usually get rain.

Biscuits turned out good, surprisingly! Can tell slight difference in taste, but both good. I think coconut oil better for you. I might tackle a pan of old fashion fudge tonight. Thinking about it.

Made two cutting boards this afternoon, they turned out good. My nephew has a wood lot, gave me two different kinds of oak last fall. I cut them up on bandsaw other week. Glued them and sanded down. Put three coats mineral oil on them. Looks nice, a dark and lighter oak.

 

[GlassesJacketShirt]

Had a smoothie sour yesterday that tasted like a liquid dessert. Pineapple and pineapple ice cream flavor. Wished I took a pic in retrospect.

 

[rik schau]

The lot of us got invited to a dinner and they served zurcher geschnetzeltes the other night,similar to beef stroganov but with veal,crazy good,but super rich. Too much to eat and drink but was fun and paid the price the next day.lol.

Had a smoothie sour yesterday that tasted like a liquid dessert. Pineapple and pineapple ice cream flavor. Wished I took a pic in retrospect.

What is that? I had a mudpie that is like a chcoclate milkshake in the Caymans but very boozy,very yummy too though.lol.

 

[GlassesJacketShirt]

The lot of us got invited to a dinner and they served zurcher geschnetzeltes the other night,similar to beef stroganov but with veal,crazy good,but super rich. Too much to eat and drink but was fun and paid the price the next day.lol.


What is that? I had a mudpie that is like a chcoclate milkshake in the Caymans but very boozy,very yummy too though.lol.

It's a sour ale that they've conditioned on pineapple and pineapple ice cream, leaving a super sweet and thick beer that doesn't remind me of beer too much, but is definitely addicting.

 

[rik schau]

It's a sour ale that they've conditioned on pineapple and pineapple ice cream, leaving a super sweet and thick beer that doesn't remind me of beer too much, but is definitely addicting.

How you drink it? spoon? straw?

 

[GlassesJacketShirt]

How you drink it? spoon? straw?

Just by drinking it, it's still technically a beer.

Issue is you can only get it at one place for a limited time, Brewskey has limited runs of it.