OT: The Food & Drinks Thread

[waffledave]

For Poutine I have been spoiled with Labelle's. Nothing compares. It's so good.

 

[LyricalLyricist]

Any suggestions for best filet mignon in the city?

 

[covfefe]

Gibby's or Moishe's for a classic steakhouse type of vibe - differentiation being that Moishe's cooks their steaks over charcoal. For me, they aren't worth the price, but if you're set on tenderloin, they're your best bet

If you're willing to venture into some more compelling cuts of meat and/or experience genius...Joe Beef/Liverpool House (obviously), Maison Publique, Montreal Plaza, or Nora Gray.

Also very highly recommend Damas - a Syrian place up in Outremont (they also use open fire). They are really awesome people and have a nice tenderloin

(cooked in restos in Montreal for 5 years)

 

[waffledave]

The best steak I ever had was a huge tomahawk from Joe Beef that was aged the same way as prosciutto. I never tasted anything like that before, it was very unique.

 

[MXD]

They were at the beer fest. Very good.

I enjoyed Otter Creek's stuff very much.

http://ottercreekbrewing.com/home

Otter Creek (from what I've drank) is very... classical and absolutely well-crafted beer. Kind of place I'd recommend to people who love beer but aren't specifically interested in Vermont's beer. If that makes any sense.

That was 2 years ago though.

 

[waffledave]

Otter Creek (from what I've drank) is very... classical and absolutely well-crafted beer. Kind of place I'd recommend to people who love beer but aren't specifically interested in Vermont's beer. If that makes any sense.

That was 2 years ago though.

I just liked that they had 4-5 different IPAs. They were all quite good.

 

[MXD]

I just liked that they had 4-5 different IPAs. They were all quite good.

...That's very Vermont-like though

Don't get me wrong : I love IPA's. I just don't really care about going in a place and having 80%+ of the taps/variety being IPA's, DIPA's and the likes.

I totally understand a place having an IPA, a Session IPA and a Specialty IPA (DIPA, Black, White, Belgian) though (just trying having more than 4 taps then). I mean, if you really cannot brew without putting a lots of hops, just brew a hoppy American Brown Ale and an HopfenWeisse or a New World Tripel or a hoppy Saison. Just don't go IPA everywhere.

...And that's really why I really loved Four Quarters : really nice change of pace after moar hops everywhere. Then again, if I had to restrict myself to one specific type of beer, it would probably be Trippels or Pilsners, which would make me solidly in the minority.

 

[waffledave]

...That's very Vermont-like though

Don't get me wrong : I love IPA's. I just don't really care about going in a place and having 80%+ of the taps/variety being IPA's, DIPA's and the likes.

I totally understand a place having an IPA, a Session IPA and a Specialty IPA (DIPA, Black, White, Belgian) though (just trying having more than 4 taps then). I mean, if you really cannot brew without putting a lots of hops, just brew a hoppy American Brown Ale and an HopfenWeisse or a New World Tripel or a hoppy Saison. Just don't go IPA everywhere.

...And that's really why I really loved Four Quarters : really nice change of pace after moar hops everywhere. Then again, if I had to restrict myself to one specific type of beer, it would probably be Trippels or Pilsners, which would make me solidly in the minority.

It really depends on your tastes. I am an IPA fanatic so I love going down to Vermont.

I was really lucky too and managed to have a few cans of Heady Topper at the local 3-plex movie theater near my place down there.

 

[Brainiac]

This is the food thread and I agree that beer should qualify as food.

 

[GoodKiwi]

The best steak I ever had was a huge tomahawk from Joe Beef that was aged the same way as prosciutto. I never tasted anything like that before, it was very unique.

The key difference being the length of time those meats are typically aged for.

Usually beef is not dry-aged longer than 2 weeks (give or take), where as prosciutto can be cured for years intensifying flavor much more. That only speaks to the product really - pork is a lot more fatty and can hold up to curing over a prolonged period of time much better than beef (or any other animal protein really).

 

[GoodKiwi]

In hopes of reviving this thread, I ask you as a vegan - what is the best cut of beef in your opinion and why?

IMO the two best cuts are flank steak and Top Sirloin (baseball cut specifically).

Each very different, but so so good when done right.

 

[Mrb1p]

Theres no such thing as best cut.

 

[GoodKiwi]

Theres no such thing as best cut.

I believe there is.

It's all the animal by-products "La Belle Province" grinds up into a burger.

 

[Deebs]

In hopes of reviving this thread, I ask you as a vegan - what is the best cut of beef in your opinion and why?

IMO the two best cuts are flank steak and Top Sirloin (baseball cut specifically).

Each very different, but so so good when done right.

Sirloin...hell no, there's no fat in it. Gotta have that marbling man, just gotta

Ribeye
Strip
T-Bone
Flanks

 

[GoodKiwi]

Sirloin...hell no, there's no fat in it. Gotta have that marbling man, just gotta

Ribeye
Strip
T-Bone
Flanks

I'm confused, because fillet (the smaller portion of porterhouse/t-bone) has even less fat than top sirloin.

 

[Deebs]

I'm confused, because fillet (the smaller portion of porterhouse/t-bone) has even less fat than top sirloin.

Can't say I've ever seen that


Sirloins are good, cheaper steak options. Quick grilling, low fat, can do lots of things with them, but when alone, I can't say it would be my first choice.

 

[Mrb1p]

Ribeye is beautiful but every piece of meat is.

 

[GoodKiwi]

Can't say I've ever seen that

Really?

https://thumb7.shutterstock.com/dis...ak-isolated-on-white-background-296684321.jpg

What do you think the top portion of that t-bone steak is?


EDIT: I do not mean to be condescending or know-it-all. Just puzzled, really.

 

[groovejuice]

My favorite cuts:

Rib Steak (bone in)
Porter house
Strip Loin (aka NY strip)
Hanger (usually butcher shop only)
Tri tip (usually butcher shop only)
Flank

Always look for aging and marbling

 

[Deebs]

Really?

https://thumb7.shutterstock.com/dis...ak-isolated-on-white-background-296684321.jpg

What do you think the top portion of that t-bone steak is?

Just saying, on our farm out here, I've never chopped up one of our cows that didn't have lots of marbling on both sides of the bone. Are you buying supermarket meat or maybe rushed meat? Force fed cows, that type of thing?

I do agree with MRB though, it's tough not to like any type of steak

 

[GoodKiwi]

My favorite cuts:

Rib Steak (bone in)
Porter house
Strip Loin (aka NY strip)
Hanger (usually butcher shop only)
Tri tip (usually butcher shop only)
Flank

Always look for aging and marbling

Respect!

When I used to be a meat eater I never got a chance to try any of the two. Heard great things about hanger steak, just never had a chance to taste it.

 

[groovejuice]

Respect!

When I used to be a meat eater I never got a chance to try any of the two. Heard great things about hanger steak, just never had a chance to taste it.

It's well worth the effort to find a hanger, or tri tip. The tri tip tastes a bit livery/gamy to some, so like the flank, it's a great candidate for marinating.

 

[cphabs]

Anyone still have the pizza thread vs the Islanders?

I can't find it and thanks in advance!

 

[GoodKiwi]

It's well worth the effort to find a hanger, or tri tip. The tri tip tastes a bit livery/gamy to some, so like the flank, it's a great candidate for marinating.

Not that I'll attempt it anymore, but curiously... what sort of acid do you prefer when marinating the belly portion of beef?

 

[MXD]

Hanger or Ribsteak, depending on how I want to eat the thing.