Mrb1p
PRICERSTOPDAPUCK
Mckiernans, hands down. Its only on the menu saturday and sunday. Ill keep an eye out for specials but thats where I would go.
OT: The Food & Drinks Thread (Part 5)
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Le Tricolore
Boo! BOOOO!
Sweet, I've been there for the chicken before and it was great. Glad to hear their prime rib is good too.
Hey, @ThaDevilGirl, looks like we got a place to go for my birthday! And it's relatively inexpensive to the previous places we've done! McKiernan
- Jun 24, 2012
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Have you tried one of these: The Best Prime Ribs in Montreal: Our favourite spots
If not, I heard good things about 40 Westt (used to be same owners as Queue de Cheval a few years ago, maybe they still are). It’s less costly than Queue de Cheval but still on the pricy side.
ThaDevilGirl
Every day is a day off
Mrb1p
PRICERSTOPDAPUCK
Jeremie from Barroco knows whats up but I havent there in years, Id guess its good.
I dont know the team at H&B but i trust them, not really my style though.
Maison publique and kitchen galerie are sadly closed, I think KG is gonna reopen soon and Derek closed Maison publique but has a hand in Mckiernans.
Joe beef and Chien fumant are both staples, of course.
Le Tricolore
Boo! BOOOO!
yeah, yeah. like every year. i'll ask you when you're free a month or two before so we can schedule this shit.
- Jun 24, 2012
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Ever tried grilling Sicilian eggplants? They’re sweeter than the usual standard eggplants you’ll find in supermarkets year round.
They are round, light pink or lavender in colour and are only available for a few weeks. You can still find some at an open air market but they’ll be gone soon.
I usually slice them thin, salt them on both sides to get the water out but not too long as I don’t want the facades to turn dark brown. I’ll layer them out using wax or parchment paper. And then grill them.
Once nicely cooked with grill marks, season and enjoy. Typically add pepper, parsley, garlic and olive oil. You won’t believe how tasty they are.
A variation using mint (never tried): https://www.kalofagas.ca/2021/05/17/grilled-eggplant-sicilian-style/
They are round, light pink or lavender in colour and are only available for a few weeks. You can still find some at an open air market but they’ll be gone soon.
I usually slice them thin, salt them on both sides to get the water out but not too long as I don’t want the facades to turn dark brown. I’ll layer them out using wax or parchment paper. And then grill them.
Once nicely cooked with grill marks, season and enjoy. Typically add pepper, parsley, garlic and olive oil. You won’t believe how tasty they are.
A variation using mint (never tried): https://www.kalofagas.ca/2021/05/17/grilled-eggplant-sicilian-style/
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- Jun 24, 2012
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I was never a fan of oatmeal but if what this physician is saying is correct, I’m glad I have been avoiding it:
Has anyone made kefir a part of their diet? I’ve started this week with the more solid one as opposed to the liquified version. I bought the 2 kg bucket from Costco at only $5.79. It tastes a little like yogurt but apparently is highly beneficial toward good gut bacteria. I’ll have it with fruits as I get used to the taste. I know someone who eats 2 kg a week!
Has anyone made kefir a part of their diet? I’ve started this week with the more solid one as opposed to the liquified version. I bought the 2 kg bucket from Costco at only $5.79. It tastes a little like yogurt but apparently is highly beneficial toward good gut bacteria. I’ll have it with fruits as I get used to the taste. I know someone who eats 2 kg a week!
peate
Smiley
The fishing is good .
Prawning ain't too bad either
Prawning ain't too bad either
Mrb1p
PRICERSTOPDAPUCK
Try making caponata with them, your taste buds will explode. I have a pizza on the menu with caponate on red, its probably my favorite.
Anytime someone is demonizing a food you can discredit their opinion.
Kefir is good.
The Real Timo
Registered User
- Jun 18, 2019
- 18,783
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He calls himself the Carnivore MD, sells supplements and has bitcoin in his bio. He also sells book about his stuff. Calls plants toxic. Uses eggs as shampoo. Seed oils phobia. Uses beef fat (plus zinc) as sunscreen. Wants you to tan your balls (yes, really). Thinks sunglasses are bad for you. Think you can reverse type 1 diabetes with animal-based diet.
Here's a debunking of his appearance on Rogan (haven't read it much but looked like it made sense for the 30 seconds I looked at it). Paul Saladino on Joe Rogan Experience: Hype vs. Evidence
- Jun 24, 2012
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Thanks for setting the record straight. Saladino is a blatant cherry-picker and the link you provided, offers one of the most impressive rebuttals I’ve ever seen in holding someone accountable. I’m blocking the kook from now on.
If there is any evidence that oatmeal is the least bit undesirable, we’ll find it elsewhere. Or maybe, it might just not be.
Lafleurs Guy
Guuuuuuuy!
- Jul 20, 2007
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- Jun 24, 2012
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Safe travels!Going to Florence in a few days. I’ll try to find one of these Hhosterias.
Here’s another but most of these are obvious to-do things:
- Jun 24, 2012
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There are likely a ton of variations for a tuna salad recipe. I’m going to try this one once I have all the ingredients:
I wouldn’t do the tomato filling part but if you want to try a great complement, buy the cranberry and nut bread at the Laval Costco (only Costco that has it, baked on the spot daily or find it at your local artisanal bakery), slice and toast. And then make a sandwich by coating your slices with Polish mustard. A nice explosion of flavours.
Not a fan of tuna in water, I prefer the one in glass jar immersed in quality olive oil. I use any leftover olive oil on salads.
The chef claims you can keep it up to 3 days in the fridge — not sure I buy that. Two days max is as far as I’d go.
What kind of ingredients do you use in yours?
If you try the above mix, please provide feedback.
Here’s the recipe write-up:
chefjeanpierre.com
I wouldn’t do the tomato filling part but if you want to try a great complement, buy the cranberry and nut bread at the Laval Costco (only Costco that has it, baked on the spot daily or find it at your local artisanal bakery), slice and toast. And then make a sandwich by coating your slices with Polish mustard. A nice explosion of flavours.
Not a fan of tuna in water, I prefer the one in glass jar immersed in quality olive oil. I use any leftover olive oil on salads.
The chef claims you can keep it up to 3 days in the fridge — not sure I buy that. Two days max is as far as I’d go.
What kind of ingredients do you use in yours?
If you try the above mix, please provide feedback.
Here’s the recipe write-up:
How To Make Tuna Salad With Style: Simplicity Perfected
Discover the best way on how to make tuna salad with Chef Jean-Pierre's step-by-step guide. A delicious & simple recipe for a delightful light meal!
chefjeanpierre.com
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I know you folks probably can't get 'roo but any protein goes great with this simple and quick recipe.
Cinnamon buns baking drive me up the wall.lol
MXD
Partying Hard
- Oct 27, 2005
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