Thursday, November 29, 2012

Le Bremner [2012]

Beet salade, amazing seafood, great atmosphere.... 
clean plates 

Saturday, November 24, 2012

Crystal Burgers [2012]

Burgers and beers go so well together, like shaved ice and lemonade. This burger was served at a fancier type spot in Montreal, Qc. What I liked about it was everything was big; the meat was thick, the bacon was plentiful, the cheese sharp and creamy, the bun glazed, with thick tomatoes and bunchfuls of lettuce - slam it together and Bam! Burgers and Beer, Yum! 

Thursday, November 15, 2012

Steak Frites

Cuts of steak can be broken down into three sections. Starting on the upper back and moving down to the mid-back you have the rib, the short loin and the sirloin. The rib contains cuts such as the Rib Roast, the Rib-eye Steak and the back ribs. This is the least tender section of the three. The short loin produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin.

Sunday, November 11, 2012

Le Boucan [2012]

The Pulled Pork Sandwich
Very tasty, but needed some flare... I like more of a smoke flavour in my meats. If it doesn't taste like a campfire it lacks in flavour IMO.

Creemore Springs is a wonderful beer from Ontario, Canada.

Cheesy Corn as a side. Very Good! The fries were perfectly cooked; crispy outside and a tender inside, and were seasoned with their rub - that was the kicker!

The Secret Sauce... 
This sauce had to be asked for, and it was worth it! 
A mango based hot sauce that started sweet and ended with a serious kick. Excellent!

The Menu

Friday, November 9, 2012

Just Like Mom Use to Make [2012]

I remember my Mom had a ton of recipe index cards that looked just like this; stained, tattered and well-used recipe cards that were past down from her Mom. 
My sister now guards them and now and then breaks the box out and makes something wonderful.

Tuesday, November 6, 2012

Culinary Vietnam by Daniel Hoyer [2009]

Vietnamese cuisine, developed over thousands of years with countless influences from other cultures, is a tantalizing blend of clean, fresh, bright, sweet, and hot flavors.

Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal.

Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just how broad the scope of this simple, agriculturally based cuisine really is.

Saturday, November 3, 2012

The Golden Age Cook Book [1898]

by Henrietta Latham Dwight

This cookbook is an oldie, but a dandy. Full of great traditional recipes from North America... Perhaps not always the healthiest of foods, but will surely put a smile on all who consume the items within. Great read.

Friday, November 2, 2012

Smokey's @ Marché Central

In my continued effort to try newness, I went to a smoke meat shop after a long day of shopping. The meat had just the right amount of fat to meat, and smokey to salty. The Poutine was delectable, the sauce was sweet, maybe a tab much, but the fries, crispy and texture solid...

Thursday, November 1, 2012

Herb Window Garden

With winter ready to poke its' snowy head out to the world I rescued a few essential herbs from my garden. One can rarely go wrong with basil, oregano, thyme and rosemary... 
Winter, bring it on!