Entries Tagged 'Food' ↓

and more about the lobster. In particular, note the last graf in which we learn two improved methods of killing the suckers before we eat them. Mmmm.

Dean Allen cooked some duck the other day and wrote about it in his inimitible fashion about 10 days ago in Textism. “Now, for the browning, you’ll need quantity of fat for the pan; oddly enough the ideal fat for browning duck is duckfat. Rendered duckfat is right below butter and cream in the canonical hierarchy of reasons why a fat-free diet is for knobs. I once read some words about how it’s rich in ‘good’ cholesterol and anti-oxidants or something, but it’s so good I’d use the stuff even if it were guaranteed to make your toes turn blue.”

and, like it did for Ed and Martine, it turned into Market day for us. We were up at the Jean Talon Market for quite a while - first we had breakfast at Le Petit Alep, a Syrian place on Jean Talon itself, and then we cut through the SAQ (bought some nice bordeaux on the way through) to get to the market itself.

As Ed says, the market in 2004 is a great thing because it’s pretty much the only place you can get fresh vegetables that were actually grown in soil within 100km of here. But you have to keep your wits about you, because the vendors there aren’t snobs about it - they’ll sell you produce trucked in from California if they have to.

Julia Child, Famous Cook, Dies Aged 91.

Living where we do, and having the lifestyle we have (work, work, work, play with dogs), Nadia and I spend a lot of time socializing around tables. Restaurant tables, our dinner table, the counter we eat at when it’s the two of us at home, and more. So I’m inaugurating a new category here at mikel.org called simply “Food” in which I plan to note down quick reviews of restaurants we go to, meals we make, things we put on the grill, etc.

The first entry will be to note our favourite new (to us) find, a wonderful market/French resto called La Colombe on Duluth E. We’ve been twice now in the past few weeks and everything we’ve had has been spectacular. Last time, I had the magret de canard, which was wonderful, and the time before that the jarret d’agneau (sorry don’t know what you’d call that in English; probably a lamb hock or something) which was just a shade less satisfying as the duck. Hint: they suggest the cheese plate as an entree, but save some wine (it’s BYO) and you’ll enjoy it more where it should be served - before dessert.

one of two or three perfect summer dishes: the tomato sandwich. What are some other perfect summer-only foods?