Scottish Hab
Registered User
Had a couple of pints of different NEIPAs in V&V on Saturday afternoon, both were as good as any I’ve tried recently.
If it wasn’t only lunchtime woulda definitely made my way through more a that huge list
OT: The Food & Drinks Thread (Part 5)
- Thread starter Treb
- Start date
If it wasn’t only lunchtime woulda definitely made my way through more a that huge list
- Jun 24, 2012
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I recommend buying them piping hot from the oven for a reason. If you place them in a paper bag and then inside a freezer bag when you freeze them, every time you’ll thaw one, it’ll keep its texture from when you first bought it. That’s why it’s not a good idea to buy day old bagels.
Also, Fairmount is open 24 hours so I can make an easy, no traffic pit stop to get them. One of Montreal’s best offerings.
ourobouros
Registered User
- Sep 29, 2009
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I forgot to mention it but one of nicest place is Ayaman in Val-Morin. The beer is great and they renovated an old church to transform it into a tasting room! The result is really nice!
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Kairi Zaide
Unforgiven
There you go. Gonna try to describe from what I recall; could be wrong on some dishes but should be close regardless.
Starting with the one I've already posted. It was a platter of amuse-bouches based on banchans. Starting from the center, and then going anti-clockwise (which was the order in which I was recommended to eat each) : Steamed eggs, some raw fish with doenjang and some other stuff inside, toasted bread with beef tartare (don't recall the dressing) and parmesan, a crispy kimchi cheese ball (that thing was phenomenal), and finally a palate cleanser which was a citrus marinated celery stalk with some citrus pearls.
Second dish was caviar served on what I think was a take on ceviche, with raw shrimp and a gelified broth.
Third plate was octopus with some potato rings and there was a chorizo and some sauce under. It combined some elements of korean cuisine with meditteranean; I will definitely have to explore that a bit more.
4th plate was something they called boyang. It's not exactly the name of a dish per se, but it was a fancy take on samgyetang (slightly sweet chicken ginseng soup), basically.
After that there was a branzino. I don't remember the sauce. The jar on the upper right was perilla seed oil to put on top.
Main dish was a seared hanwoo beef filet with sauté'd mushrooms.
Palate cleanser before desert was a citrus granita with a yuzu sorbet. The shape of the sorbet is insane. It was the smoothest sorbet I've ever had.
The desert was a work of art. I don't recall all the ingredients, but there was ice cream, peanuts, etc. Insanely good. And a nice cute lettering work.
The finish, some sword bean tea and a popular street food snack that is based on walnuts (it was filled with red bean paste and some cream cheese or something like that).
Starting with the one I've already posted. It was a platter of amuse-bouches based on banchans. Starting from the center, and then going anti-clockwise (which was the order in which I was recommended to eat each) : Steamed eggs, some raw fish with doenjang and some other stuff inside, toasted bread with beef tartare (don't recall the dressing) and parmesan, a crispy kimchi cheese ball (that thing was phenomenal), and finally a palate cleanser which was a citrus marinated celery stalk with some citrus pearls.
Second dish was caviar served on what I think was a take on ceviche, with raw shrimp and a gelified broth.
Third plate was octopus with some potato rings and there was a chorizo and some sauce under. It combined some elements of korean cuisine with meditteranean; I will definitely have to explore that a bit more.
4th plate was something they called boyang. It's not exactly the name of a dish per se, but it was a fancy take on samgyetang (slightly sweet chicken ginseng soup), basically.
After that there was a branzino. I don't remember the sauce. The jar on the upper right was perilla seed oil to put on top.
Main dish was a seared hanwoo beef filet with sauté'd mushrooms.
Palate cleanser before desert was a citrus granita with a yuzu sorbet. The shape of the sorbet is insane. It was the smoothest sorbet I've ever had.
The desert was a work of art. I don't recall all the ingredients, but there was ice cream, peanuts, etc. Insanely good. And a nice cute lettering work.
The finish, some sword bean tea and a popular street food snack that is based on walnuts (it was filled with red bean paste and some cream cheese or something like that).
Hey Runner, if you like Fairmount, you need to try MTL Bagel on Westminister in Cote St Luc.
I've always been a St V guy, Fairmount is great but something from St V in the taste does it for me. We'll grab Fairmount if we're at Kem Coba next door for ice cream but have always been on Team St Viateur.
Anyway, I had a co worker tell me about MTL Bagel and how they are so good, I would scoff at them saying, "yah yah ok, whatever". Anyway, I finally got around to trying them and they are amazing, hate to say that they are probably than both the OGs. Seems someone who worked at Fairmount opened up this place and bettered the bagel.
- Jun 24, 2012
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Thx for the heads up, @FlatIron. You’re one of the top foodies on our forum so your recommendations are always valued.
If I’m close enough to the area, I’ll give MTL bagels a try. It’s been too long since I’ve bought any so timing is good.
Another place I’ve seen reviewed and has decent pricing is L’Hamburger on St-Zotique. They serve “smash” burgers. I didn’t know what they were but it turns out it’s a rather simple concept (aren’t most burgers on a griddle made this way?):
A smash burger is a burger that is made by smashing the ground beef onto the grill or griddle with a spatula. Smashing the burger results in a sear on the outside of the meat, which locks in all of the juices and flavor.
- Jun 24, 2012
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A heads up on boneless ribeye at Costco, one inch thick, pack of 3, on sale $14 off.
Just had one tonight, it was to die for.
I used this recipe as a guideline: Perfect Ribeye Steaks
Used a cast iron pan, some olive oil, high heat to start until smoky then turned down to medium high.
Patted the ribeye dry, added Kosher salt, smoked paprika, Mtl steak spice and fresh ground pepper on top and bottom and on all sides.
Seared at medium high heat for 3 minutes flipped and seared for 3 more minutes, then seared the sides (only takes seconds to char). Removed from pan, placed in a dish, added butter on top and sealed with aluminum foil for 5 minutes.
The outside turned out super well done and the inside was medium with lots of juices. I’ll try again tomorrow but this time I’ll go with 2.5 minutes top and bottom, instead of 3 minutes, so as to get it a little more rare.
Man, did it hit the spot — the slab was so big that it could have been featured on the Flinstones.
Just had one tonight, it was to die for.
I used this recipe as a guideline: Perfect Ribeye Steaks
Used a cast iron pan, some olive oil, high heat to start until smoky then turned down to medium high.
Patted the ribeye dry, added Kosher salt, smoked paprika, Mtl steak spice and fresh ground pepper on top and bottom and on all sides.
Seared at medium high heat for 3 minutes flipped and seared for 3 more minutes, then seared the sides (only takes seconds to char). Removed from pan, placed in a dish, added butter on top and sealed with aluminum foil for 5 minutes.
The outside turned out super well done and the inside was medium with lots of juices. I’ll try again tomorrow but this time I’ll go with 2.5 minutes top and bottom, instead of 3 minutes, so as to get it a little more rare.
Man, did it hit the spot — the slab was so big that it could have been featured on the Flinstones.
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Mrb1p
PRICERSTOPDAPUCK
A smash burger is just flattening the patty with a press. Sears the outside super fast and keeps juices in, because the middle steams rather than cook through heat exchange. The difference between a normal burger and a smash is the sear on the outside, mainly. Also the thickness of the patty, there's no lump of meat, its two/three small patties lined up.
Mange dans mon hood, dillalo, Petit Vibe, Tousignant, Simon and maybe uniburger if you wanna stretch the definition. I would really only consider the first five though, and even the first two as the best smash burgers in Montreal.
Which Costco location? Are the meat sales consistent throughout all the locations? I have no idea.
I've heard good things about L'Hamburger, and yes, as MrB1P said that's exactly what a smash burger is.
@Mrb1p , I'm not sure Dillalos makes a smash burger, maybe they added it recently? I think they just cook them on the flat top, no?
First time I had a smash burger was at Shake Shack in NYC, so good and that's what Uniburger copies down to the potato buns from Martin's in Pennsylvania. They typically start with the meat in a meat ball shape and smash it down, it's not the same as places that just cook a burger on a flat top.
I also want to try Mange dans mon hood, it just opened up and it's getting positive reviews.
Uniburger was great but they do a crappy job of operating stores.
Mrb1p
PRICERSTOPDAPUCK
They use a press, just like Uniburger does.
One of my best friend worked there in our teens, hed sneak out buck's for us.
Its not a "true" smash because they dont actually smash like the Kentucky/California smash, but its a good ass burger so I dont care !
Five guys is also considered smash AFAIK.
Take it from a professional chef, MDMH is insane. Love the place, love the food. I went two weeks ago and I had to have another burger after my 2nd one. Ya, I had three.
I wouldn't consider Five Guys a smash, it doesn't have that crust to it. I haven't been to Dillalos in awhile so I can't say but I don't remember it having that crust either and doesn't it look like it from the photos people post on Google reviews, for sure, as long as it's a good burger that's all that counts.. A lot of these joints use a press, even your local casse croute but they just kind of lay it on top to cook quicker. Uniburger is definitely a smash.
Anyway, we're getting into semantics here based on what tools are used to smash or not. LOL. MDMH is a real smash, I think that we can agree on that 100%, I need to go try it asap, it's been on my list since it opened a few weeks back.
- Jun 24, 2012
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I found my boneless ribeye in Anjou. I believe most Costcos on the island carry the same deals.
Saw a foodie review Mange dans mon hood and she loved it. Hopefully it’s not cause she got a free meal.
What's the scoop on Raisin bran size of scoops? Barbie sized? ripped open a fresh box and the first bowl had one measly raisin,did another and a whopping cluster of 3 came out. Took about 4 bowls before an alarming amount of raisins come,a whole menacing 6! How about changing your bloody name to bran with a hint of grape FFS!
While at it,if anyone's ever been concerned about the food quality on one of those Norwegian fjords cruises,bring loose fitting cloths.everything was top rate. Thought it might be the operator or the upgrades but speaking with others that have taken several different ones,it's been very good. My only gripe was too many people,would love to pilot my own in those waters,but a tad distancey.lol.
Reccomend that you pick the port you want to leave and return from and check out the options.
While at it,if anyone's ever been concerned about the food quality on one of those Norwegian fjords cruises,bring loose fitting cloths.everything was top rate. Thought it might be the operator or the upgrades but speaking with others that have taken several different ones,it's been very good. My only gripe was too many people,would love to pilot my own in those waters,but a tad distancey.lol.
Reccomend that you pick the port you want to leave and return from and check out the options.
Sounds like a bagel revelation in Montreal.................better call Saul.lol.
Saw the accompanying pics on the other page,looks great! anyplace in Montreal that does tasting like that?
A bit of a shame though that they couldn't send you a month or so later as the weather would be much nicer.
Kairi Zaide
Unforgiven
I went to Seoul by myself, on vacation. I chose that time of the year because I was expecting 10-15°C during the day. Which I didn't get for the most part - we got 20-25C for most days
Except the last 3 days I was there where it was 10-20 with some light rain. At least it was never humid so these high temperatures weren't too much of a PITA.I don't know about places in Montreal that does that, it was my first experience doing a tasting menu. But, in general, most "fancy" restaurants will offer a tasting menu - so they should be easy to find.
Crikey! you'd have a hard time coping with our winters! seldom is it below 30c during the day,dry though,summers are often in the 40's with the heat index,very humid.I went to Seoul by myself, on vacation. I chose that time of the year because I was expecting 10-15°C during the day. Which I didn't get for the most part - we got 20-25C for most days
I don't know about places in Montreal that does that, it was my first experience doing a tasting menu. But, in general, most "fancy" restaurants will offer a tasting menu - so they should be easy to find.
Long way to go for you for food n'est pas? Plan on returning? if so,check out Wonsan in the North,see the real Korea and food.
I've yet to find one but have not researched extensively,perhaps some of the fine contributors here have some insight.
Mrb1p
PRICERSTOPDAPUCK
Le mousseau is the big one, Pastel, Bilk, Boulud (dont go there), Jun I, Okeya Kyujiro, Nozy and Park (Omakase), Ile flotante and Toqué.
Fantastic! merci! In the village I see,gonna have to beat them off with a stick I'm sure.lol. Wonder whom else we spot.
Kairi Zaide
Unforgiven
Yeah I wouldn't be able to survive where you're from. I already have a hard time coping with the Quebec City summers...
I'm already back, and it wasn't just food. And I prefer avoid North Korea for the time being.
I didn't realize you're from Quebec city, and as I see,you are,my B lol. any recommendations that are worth the visit as we might consider going for a few days as it was from what I remember very nice but it was in the 70's last time there,has it changed? just kidding.lol.
I'm actually Swiss but you get used to it I suppose.
I get it not going but if you're into cultural anthropology,it's worth the visit.
We went to a type of food fair where they had sample of various international dishes and one really stood out,it was like general tao but better,with green and red capsicum and onion,would like to get a recipe for that sauce? any ideas?
Tried some alligator,similar to crocodile and no,it's not like chicken. You know what taste like chicken?chicken,that's it.lol.
Tried some alligator,similar to crocodile and no,it's not like chicken. You know what taste like chicken?chicken,that's it.lol.
peate
Smiley
You think that's a story, let me tell you about the time I stumbled on A MTL bagel shop, in Victoria BC. I was cycling around Saanich when I spotted this small shopping mall, and at the end of the block, a small bakery with a sign in the window: "Montreal style bagels" . I couldn't just go by without stopping. Sure enough, there was the brick oven and the long paddles they use to flip them. Cooked with Big Leaf Maple and Alder . They were identical to St-Viateur's. I asked the guy where he got the recipe; turned out he was an x employee of St-Viateur's who'd just moved there. The bakery was led than a month old.
l left the store with a dozen; 6 of each type. They had fancy ones with raisins, cinnamon, and other stuff. NO thanks I said.
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