OT: The Food & Drinks Thread Part Deux

Discussion in 'Montreal Canadiens' started by LyricalLyricist, Oct 15, 2018.

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  1. MXD

    MXD Original #4

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    Do not, I repeat, do not, try to floss your teeth after cutting Scotch Bonnets without thoroughly washing your hands first. Even if you wore gloves.
     
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  2. peate

    peate Good grief!

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    Dilallo is still my favorite fast food burger. My first Buck burger actually cost 1$. I wonder what it is today.

    [​IMG]
     
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  3. FlatIron

    FlatIron Registered User

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    I finally did this too, solo though, 1/8 though about 65lbs worth for starters, I'm open to other sources if they could decrease the amount of ground beef though as 40% of it was just that (that seems to be the standard though shopping around). But the taste is phenomenal. A whole cow is A LOT.
     
  4. overlords

    overlords #DefundCBC

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    I always had trouble understanding how they were so often empty despite the cegep du vieux across the street. I used to walk much farther for decarie hot dog when I was at vanier :laugh: . I used to live nearby to that location but since moving I haven't had any from any of their locations, so I can't confirm/deny the bun thing. Their fries while usually pretty good are way too expensive for what they are, and their employees have always exhibited no ****s given attitude and room temperature IQ, in my experience, which likely factors into the cleanliness aspect. My biggest issue with that place was that it's a furnace to sit at and eat in the summer since they don't have AC.

    Haven't tried NBG but I'll keep an eye out. I tried Burger Royale when it opened and never went back, struck me as a gimmick spot that cares more about having wacky menu options than delivering a consistent product, like la banquise. M:BRGR was another disappointment to me and I wasn't sad to see them get closed down years ago.
     
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  5. overlords

    overlords #DefundCBC

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    Yeah 40% seems to be standard from what I've seen. It's possible you can cut down on that by specifically asking for them to keep the throwaway cuts and suet apart for you rather than grinding, but then you'd have a bunch of gnarly cuts of beef and a bucket of suet, which I'm not sure is any better.

    I'm looking at splitting a half cow order between 3-4 people and if I get any more interested than that I'll go with a whole. The main issue really is properly storing it all. A half cow needs something like 18 cubic feet of freezer space :laugh:

    Mind sharing which farm you've purchased from? I'm looking at Rheintal and d'Oree.
     
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  6. FlatIron

    FlatIron Registered User

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    Bingo, d'Oree. Might be 40% but that's some of the tastiest burgers I've had with that meat.
     
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  7. overlords

    overlords #DefundCBC

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    I'm so tempted to call them to ask about their Mangalitsa pricing but I'm also scared ****less. :laugh:
     
  8. FlatIron

    FlatIron Registered User

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    Haaa...I had never heard of this pork until I saw it on their site. Call and let me know. Maybe double the price of his whole Berskshire ($4/lb) . I found a farm in the US that sells it at $6/lb, call it $8 CDN. Double would make sense.
     
  9. groovejuice

    groovejuice Without deviation progress is not possible

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    You're not so far off!

     
  10. GlassesJacketShirt

    GlassesJacketShirt Formerly known as BLASPHEMOUS

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    Love Uniburger on rue Ontario, but I only go for the burger and nothing else. Another place I'm game for is the back window of QDC, their flavor combinations are killer so long as you're fine with paying a little extra dough.

    Also thinking of doing a general run on croissants in the city. I love butter croissants (and Kouign-Amanns as well, but that **** is lethal), and I had two today that were great and I want to discover all the good ones in town. Anyone got some recommendations?
     
  11. Runner77

    Runner77 **********************************************

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    Just checked their site. I see that Mangalitsa is one of the items you need to call to get a price but several others are listed on their website: Ferme d'ORée Farm - pricelist

    Now I get why Mangalitsa is pricier: Mangalitsa meat is very expensive because Mangalitsas are so rare and because they grow much slower.

    As far as we know, we are the only breeders in Quebec and far beyond.

    [​IMG]
    Serbian and Romanian breeders abandoned the Mangalitsa in favor of faster growing pigs in the 19th century. Mangalitsas were popular amongst Hungerian breeders for a while after, but they almost went extinct in the twentieth century. We are proud to contribute to the preservation of this unique and exclusive breed.

    Ferme d'ORée Farm -


    Is there anything particular about the taste of this type of meat? Has anyone tried it?
     
    Last edited: Aug 12, 2019
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  12. Runner77

    Runner77 **********************************************

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    Since you have posted about how you've gone to Berchicci, next time you're on your way there, I would suggest trying a burger at Ciocaro Restaurant on Langelier. It's about 2 minutes away from Berchicci.
     
    Last edited: Aug 12, 2019
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  13. Runner77

    Runner77 **********************************************

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    That d'ORée site also has good tips on cooking grass-fed beef. I'm sure it's just info the pros in here already knew but maybe for the rest of us mortals ...

    Ferme d'ORée Farm - Cooking
     
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  14. GlassesJacketShirt

    GlassesJacketShirt Formerly known as BLASPHEMOUS

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    Ah yes, it's a block away from Da Marco sandwich shop if I'm not mistaken? Always see it on those Panoram lists for the best sandwiches in the city, I'll have to check it out when I venture North. Thanks!
     
  15. Runner77

    Runner77 **********************************************

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    You're welcome.

    I've never checked Panoram's lists for best sandwiches in the city. Are they worthy recommendations?
     
  16. angusyoung

    angusyoung Registered User

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    For sure,staying right in the village they spike up the rates. Such is the case in many tourist areas no matter where you are.
     
  17. angusyoung

    angusyoung Registered User

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    Should be manageable to figure out the recipe.
     
  18. GlassesJacketShirt

    GlassesJacketShirt Formerly known as BLASPHEMOUS

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    Speaking purely in terms of panini sandwiches......

    Cafe Milano always wins the top prize, they need no introduction, and I can't blame them. They make good stuff.

    Cafe Italia and Porchetta are both fine choices.

    Another one I've heard great things for is Cafe Gentile out in Westmount. I rarely venture that area, but I have friends who do and they say the food there is excellent across the board. Family owned joint that uses the Nonna's recipes.

    For what it's worth, I also quite like Sexy Sausage in Old Montreal, BUT I think it's overpriced. The quality is definitely there, but at $13 for just a regular sized sandwich and nothing else you're probably going to be a tad disappointed.
     
  19. Runner77

    Runner77 **********************************************

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    Porchetta, is that the one in Little Italy? I've seen the place but never tried.
     
  20. angusyoung

    angusyoung Registered User

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    You're also paying for the establishment you're in. A renowned place has a huge mark up and they are all getting the grade A for the same price.
     
  21. GlassesJacketShirt

    GlassesJacketShirt Formerly known as BLASPHEMOUS

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    Yessir, across from Milano Fruiterie and beside Louise Boulangerie (which I also recommend for their cheap yet delicious buttery croissants).
     
  22. FlatIron

    FlatIron Registered User

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    Kouign Amann are my favourite, so buttery to go along with their namesake treat.

    Other good ones I've tried; Joe La Croûte, Pains Dans Les Voiles, Meunerie Urbaine to name a few off the top of my head.
     
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  23. angusyoung

    angusyoung Registered User

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    I find the Thai chilies are hotter than flakes or powder and add a bit more to the recipe.

    So dry rub before the tantalizing sauce?
     
  24. Runner77

    Runner77 **********************************************

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    What did you have there, besides a porchetta sandwich? :sarcasm:
     
  25. GlassesJacketShirt

    GlassesJacketShirt Formerly known as BLASPHEMOUS

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    Kouign-Amann makes some great stuff. I recall trying their namesake treat for the first time in May, reminded me that the greatest flavor will always be the combination of salt, sugar and butter.
     
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