Toronto is a true cultural mosaic city, anyone tried Himalayan cuisine?
Once you've had their wonderful momos, no other type of dumpling will do.
Once you've had their wonderful momos, no other type of dumpling will do.
Food thread
- Thread starter essguy_
- Start date
So the non chain thread got me thinking, since I started investing in property, I no longer go to restaurants that much. At least not ones that I could run up a +$100.00 tab. My last big food splash was at Zee Grill.
I'm doing way more cooking and I'm finally making a good pasta e fagioli. The key is finding the right pasta for the dish, I use radiators.
I love Lidia.
I'm doing way more cooking and I'm finally making a good pasta e fagioli. The key is finding the right pasta for the dish, I use radiators.
I love Lidia.
Alton Brown made huge $$$$ for The Food Network and himself with Good Eats.
He made it work as a nerd chef and his show was very educational...in a scientific way.
He made it work as a nerd chef and his show was very educational...in a scientific way.
I love making stuffed peppers. 
https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f
https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f
I'm going to do some drunken beer can chicken this summer. I'll try it with a dirty bird rub.
https://www.rachaelraymag.com/recipe/beer-can-chicken-with-dirty-bird-rubI drink my coffee black but had a "Vietnamese Egg Coffee" last night that was really good. Rich and sweet - kind of like a hot eggnog with a strong coffee kick (no rum though...). It's made with typical Vietnamese Coffee and topped with a whipped froth of raw egg yolk and sweetened condensed milk then topped with some shaved chocolate. Delicious. Like a liquid dessert.
I tried Vietnamese coffee once. It was delicious, but like everything else that isn't espresso or Canadian coffee - it shot through me.
I bought a tub of Mascarpone and firing up the espresso pot - dessert for Mother's Day.
I bought a tub of Mascarpone and firing up the espresso pot - dessert for Mother's Day.
Why doesn't the Canadian version of gnocchi with pear/gorgonzola sauce get you off, they don't allow raw milk products in Canada. Ripe gorgonzola is not allowed in this country, you can only make this dish with young gorgonzola.
UmmmmmmMm Goood eatin!
UmmmmmmMm Goood eatin!
I think raw milk cheese is legal to sell in Canada so long as it has been aged long enough (longer than 60 days). Try Global Cheese in Kensington.Why doesn't the Canadian version of gnocchi with pear/gorgonzola sauce get you off, they don't allow raw milk products in Canada. Ripe gorgonzola is not allowed in this country, you can only make this dish with young gorgonzola.
UmmmmmmMm Goood eatin!
I'll believe it when I smell it.
...and I'll eat anything JC puts in front of me. Durian is delicious, tastes like a garlic laced Mascarpone.
LOL! Yeah, it's weird how something so stinky can be so delicious.
Bourdain had a great line in this week's show (the Newfie episode). He said something smelled funky like "Farmer's daughter", which meant it was delicious. He'll probably get in trouble for that.
Yeah, I'd eat anything JC put in front of me too. I have a love/hate relationship with durian. And my ex was Singaporean too. Durian trees are really tall - so it's not surprising that people have been killed by falling durians and that there are warning signs if a tree is in a public space. I've been in Singapore when Durians come into season (I believe twice a year - Dec being one time) and you can smell when a street market has ripe durians from 2 blocks away. The weird thing for me about durian is that I like the texture - and I even like the initial taste - but it's the aftertaste (which lingers, like garlic breath) which turns me off. Yet, I'll develop cravings for it - which after I eat, I'll vow never again.
Since I've seen so many durians being opened - here are some tips (Kimmel does it ALL wrong) - First thing you do is take the fruit by the stem and pound it gently against a hard surface (eg concrete). This dulls the spikes. Then take a stiff bladed knife and go in via the seams. It's kind of like shucking an oyster - you pry open via the seam. Once the seam is open, a ripe durian will break along the seam if you pull it apart (and since the spikes have been dulled, you won't cut yourself). Then scoop out the pods (which look like an embryo from "Invasion of the Body Snatchers) with a spoon. Remember that there is a seed in the middle of the pod - but the best durians have only a thin seed. Some people eat Durian as a main course on steamed rice. It's known as the "King of Fruits" in Asia with the Mangosteen being the "Queen".
