OT: The Food & Drinks Thread Part Deux

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

  1. Runner77

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

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    I've been to Joe La Croûte a few times. My favorite is their dark bread, pictured here:


    [​IMG]

    It's fantastic. Only issue is that it doesn't last very long. You have to be disciplined and buy less as it tends to spoil quickly.
     
  2. overlords

    overlords #DefundCBC

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  3. GlassesJacketShirt

    GlassesJacketShirt Formerly known as BLASPHEMOUS

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    A stroke from general overeating.
     
  4. overlords

    overlords #DefundCBC

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    I've heard Joe la Croute has the best baguette in the city, never been though and I'm currently avoiding bread as much as I can.
     
  5. Runner77

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

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    Never ask an open question. :laugh:
     
  6. Runner77

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

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    If you're going to cheat, go there. You don't need to buy a whole lot. Definitely suggest the dark one. It's even darker when you see it in person, it looks burned.
     
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  7. Runner77

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

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    If I read the Forbes piece correctly, the Andersen guy in the clip above is selling out of New Jersey:

    At the Mosefund Farm booth at the Sussex County Fair, Andersen insists on treating me to a Mangalitsa burger. It is like no hamburger I have tasted, overflowing with juices, with a delicate pork flavor that is both sweet and salty, and a scrumptious crust that comes from the bacon Andersen grinds into the patty. It is fatty but, as he promised, not heavy, and the half-pound, usually more than I can handle, leaves me feeling satisfied but not at all sluggish.

    Man, that sounds scrumptous.

    Wouldn't you know it, there appears to be a connection with the Habsburg (aka Hapsburg) dynasty:

    For the last eight years he has been consumed by a passion for the Mangalitsa, an exotic variety of pig first bred in Hungary in the 1830s for a Hapsburg archduke. The meat from the Mangalitsa is much fattier, darker and richer than factory-farmed pork.

    Of course, the Habs have their own connection to the Habsburgs (or is that The Laval Rocket):

    [​IMG]
     
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  8. angusyoung

    angusyoung Registered User

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    Sounds similar to an orange beef recipe used on occasion, minus the cornstarch. Will definitely work well for sure.
     
  9. FlatIron

    FlatIron Registered User

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    You know, I like their breads but I'm not super wowed the way Meunerie Urbaine, Pain/Voiles And Automne wows me, especially MU in NDG, who has a connection to Voiles. Not actually crazy about baguette at Joe, I like some other breads there though and it's next to MJT.
     
  10. groovejuice

    groovejuice Without deviation progress is not possible

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    I do both. I'll post the rub recipe I use in a few minutes. I'll use the rub on proteins with stronger flavours like beef, pork and lamb. With poultry and fish, I omit it if using a glaze/bbq sauce.
     
  11. Runner77

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

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    So you like the bolded over Joe. What types of breads do you typically go for at those places?
     
  12. groovejuice

    groovejuice Without deviation progress is not possible

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    I don't bother with cornstarch. If it needs to be thicker, I'd add some hoisin (with additional acid) or a bit more oyster sauce. By the way, when buying oyster sauce, always check the label. Oysters or oyster extract should be the first on the list. Some have no oyster at all.
     
  13. groovejuice

    groovejuice Without deviation progress is not possible

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    If that crust is a thick as it looks, just slice from one end and store it on your counter on a plate with the cut side down. Should even need a paper bag.
     
  14. groovejuice

    groovejuice Without deviation progress is not possible

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    I always use fresh chiles for heat when it's appropriate. Especially habaneros/scotch bonnets, which have incredible heat but also a beautiful floral component.
     
  15. Runner77

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

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    Is that better than storing it in the fridge?
     
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  16. peate

    peate Good grief!

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    That's the worst place for bread.
     
  17. Mrb1p

    Mrb1p PRICERSTOPDAPUCK

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    I think Jalapeno also have a beautiful floral note. Love coking with it. It has a beautiful color too, pairs remarkably well with anything green.
     
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  18. Runner77

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

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    I know but in the case of that Joe bread, it barely lasts one-two days before it loses its soft texture.
     
  19. groovejuice

    groovejuice Without deviation progress is not possible

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    Never store bread in the fridge. Between the moisture and molds from vegetables and fruit, it's an awful idea.

    I buy a rustic loaf which looks like the one in your pic. I store it as I described, and it's good for several days. If the bottom is a bit dry, just slice off a thin piece and toast that. The rest will be fresh and moist while retaining the crusty texture.
     
  20. Runner77

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

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    The only issue with that particular bread is that it's too costly to buy a loaf. I'm going to use that approach with cheaper bread. Thanks for the tip.
     
  21. groovejuice

    groovejuice Without deviation progress is not possible

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    Here's the North African rub recipe I've been using for everything from steak to shrimp. I double up on the cinnamon, cardamom, cayenne and coriander.

    • 2 tbsp. paprika
    • 1 tbsp. ground turmeric
    • 2 1/2 tsp. ground cinnamon
    • 2 tsp. ground ginger
    • 1 1/2 tsp. ground allspice
    • 1 tsp. ground black pepper
    • 1 tsp. ground cardamom
    • 1 tsp. ground coriander
    • 1 tsp. ground cumin
    • 1 tsp. cayenne
     
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  22. groovejuice

    groovejuice Without deviation progress is not possible

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    How much is it? The loaf I get is about the same size, or possibly larger, and is under $5.

    2019-08-12 16.21.22.jpg
     
    Last edited: Aug 12, 2019
  23. Runner77

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

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    From the pic, it's $1.50 per 100 grams but don't know when that pic was taken. Probably more now.

    Better to buy smaller quantities and buy fresh. Plus, it's located adjacent to a public market which makes going there easier.
     
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  24. peate

    peate Good grief!

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    I shouldn't talk, I have bagels in the fridge. :laugh:
     
  25. FlatIron

    FlatIron Registered User

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    I actually buy the biggest loaf at Meunier Urbaine for best deal, I have them slice it pretty thick then at home slice it down the middle then freeze it 5 pieces together. When I take a batch out for the week I toast it well and it tastes super fresh. If you don't have it toasted it obviously doesn't have the same texture but toasted it's so good.
     

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