OT: The Food & Drinks Thread Part Deux

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

  1. FlatIron

    FlatIron Registered User

    Joined:
    Sep 27, 2017
    Messages:
    276
    Likes Received:
    189
    Trophy Points:
    36
    Gender:
    Male
    Location:
    Montreal
    Miche types, the Kamut at MU is my favourite. 9 grain type ones are great too.
     
  2. FlatIron

    FlatIron Registered User

    Joined:
    Sep 27, 2017
    Messages:
    276
    Likes Received:
    189
    Trophy Points:
    36
    Gender:
    Male
    Location:
    Montreal
    Watch out for mould though after a few days, these bakeries don't put junk in their breads so especially in the summer they'll get mouldy quickly.
     
  3. FlatIron

    FlatIron Registered User

    Joined:
    Sep 27, 2017
    Messages:
    276
    Likes Received:
    189
    Trophy Points:
    36
    Gender:
    Male
    Location:
    Montreal
    Yah, these breads are only bakery fresh for a day, a little toasting action brings them back to life.

    Brown paper bag and in a bread box or a pot covered will help a bit.
     
  4. MXD

    MXD Original #4

    Joined:
    Oct 27, 2005
    Messages:
    39,507
    Likes Received:
    2,875
    Trophy Points:
    186
    Occupation:
    Dead
    If you put flank steak in a meat grinder to make patties for burgers, can you give 'em a medium/medium-rare cooking?
    (I don't eat medium-cooked flank steak of course)
     
  5. GlassesJacketShirt

    GlassesJacketShirt Formerly known as BLASPHEMOUS

    Joined:
    Aug 4, 2010
    Messages:
    8,964
    Likes Received:
    508
    Trophy Points:
    109
    Location:
    Sherbrooke
    Artisanal bread makes me sad: so delicious and high quality........yet you pretty much need to gulp it down before it goes bad. :(

    I myself can vouch for Arhoma if anyone loves some sourdough bread. Their Belgian Loaf with sesame seeds is crack.
     
  6. groovejuice

    groovejuice Without deviation progress is not possible

    Joined:
    Jun 27, 2011
    Messages:
    17,472
    Likes Received:
    12,819
    Trophy Points:
    205
    Gender:
    Male
    Location:
    Calgary
    Good bread doesn't last more than 3 days around here. I've never had a speck of mould. The fridge is another story.

    I occasionally buy sliced Winnipeg rye. I take about 1/4 out, put it in a ziploc in the fridge. The rest I triple bag and freeze.
     
  7. groovejuice

    groovejuice Without deviation progress is not possible

    Joined:
    Jun 27, 2011
    Messages:
    17,472
    Likes Received:
    12,819
    Trophy Points:
    205
    Gender:
    Male
    Location:
    Calgary
    It's great in burgers. Just cut it against the grain before grinding. Probably cheaper to buy sirloin and add chuck to it for added fat.

    Not sure why you don't eat flank steak medium rare. It's perfectly wonderful marinated and bbqed. Just slice it on the bias against the grain after it rests.
     
  8. groovejuice

    groovejuice Without deviation progress is not possible

    Joined:
    Jun 27, 2011
    Messages:
    17,472
    Likes Received:
    12,819
    Trophy Points:
    205
    Gender:
    Male
    Location:
    Calgary
    I missed the price tag. That's extraordinary for bread. But if you like it, then it's all good.
     
  9. FlatIron

    FlatIron Registered User

    Joined:
    Sep 27, 2017
    Messages:
    276
    Likes Received:
    189
    Trophy Points:
    36
    Gender:
    Male
    Location:
    Montreal
    Yup, what I mentioned above. Freeze that good bread, I learned my lesson awhile ago when I kept throwing out moldy bread (kept in a paper bag in a bread box), sometimes even just after 3 days but usually 4-5 the mold would start. Especially in the summer with the humidity. Freeze well and toast as needed, tastes like fresh, nice and soft in the inside especially when sliced thick.
     
  10. FlatIron

    FlatIron Registered User

    Joined:
    Sep 27, 2017
    Messages:
    276
    Likes Received:
    189
    Trophy Points:
    36
    Gender:
    Male
    Location:
    Montreal
    Meunerie Urbaine has the massive loaves for $10, they are typically just under 1kg, so $10/kg isn't bad.
     
  11. MXD

    MXD Original #4

    Joined:
    Oct 27, 2005
    Messages:
    39,507
    Likes Received:
    2,875
    Trophy Points:
    186
    Occupation:
    Dead
    I always eat flank steak medium rare (or rare). It's in ground form (in a burger) I'm not sure it would work.
     
    groovejuice likes this.
  12. groovejuice

    groovejuice Without deviation progress is not possible

    Joined:
    Jun 27, 2011
    Messages:
    17,472
    Likes Received:
    12,819
    Trophy Points:
    205
    Gender:
    Male
    Location:
    Calgary
    Ahh. I misunderstood. It works well when ground. Just remember to cut the steak against the grain beforebefore you grind.

    Brisket also works well in burgers. Like the flank, I'd mix it with chuck (blade) or another cut with some fat content.

    When you grind your own meat and make sure everything is sterile before, then refrigerate the meat right after, you can cook it to any temperature you like.

    The reason I like to grind my own is so I can safely eat medium rare burgers.
     
    MXD likes this.
  13. Mrb1p

    Mrb1p PRICERSTOPDAPUCK

    Joined:
    Dec 10, 2011
    Messages:
    57,201
    Likes Received:
    13,858
    Trophy Points:
    166
    Location:
    Citizen of the world
    Theres no sanitary reasons you shouldnt, if the meat is good quality and the grinder is cold its fine. Taste and texture may vary. Youll need some fat, though.

    I never tested with Flank, but bacon is such a great addition to a grind most of the time
     
    MXD and groovejuice like this.
  14. Le Tricolore

    Le Tricolore Boo! BOOOO!

    Joined:
    Aug 3, 2005
    Messages:
    39,377
    Likes Received:
    4,373
    Trophy Points:
    187
    Gender:
    Male
    Location:
    Montreal
    I'm somewhat interested in getting a meat grinder. I know there are standalone ones, and I also know that there are ones that could be hooked up to my Kitchenaid stand mixer. Any suggestions for either type?
     
    groovejuice likes this.
  15. Mrb1p

    Mrb1p PRICERSTOPDAPUCK

    Joined:
    Dec 10, 2011
    Messages:
    57,201
    Likes Received:
    13,858
    Trophy Points:
    166
    Location:
    Citizen of the world
    Invest in a good butcher instead. Everybody benefits and youll get better quality meats. You can always ask your butcher for what ever thing you want.
     
    Le Tricolore likes this.
  16. Le Tricolore

    Le Tricolore Boo! BOOOO!

    Joined:
    Aug 3, 2005
    Messages:
    39,377
    Likes Received:
    4,373
    Trophy Points:
    187
    Gender:
    Male
    Location:
    Montreal
    Very good point.
     
  17. FlatIron

    FlatIron Registered User

    Joined:
    Sep 27, 2017
    Messages:
    276
    Likes Received:
    189
    Trophy Points:
    36
    Gender:
    Male
    Location:
    Montreal
    Boucherie Lawrence is one of the best IMO and fair prices for what they offer (even since they increased their prices a couple of years ago), they buy directly from the farm (locally) and cut out the middle men garbage suppliers who carry untraced beef.

    What I love about them is that yes they have some pre-cut pieces on display but usually when I go there and ask for any cut of beef whether it's tenderloin or chuck for stew cubes, they'll walk into the fridge pull out a side of beef and remove it on the spot. None of this stuff sitting in it's own blood for who knows how many days. You want chicken breasts, out comes the bird and they'll cut it up for you.

    Other places like Ferme St Vincent Boucherie have just got mental with their pricing, a rib steak is up to $70/kg, insane.
     
    Le Tricolore and overlords like this.
  18. Mrb1p

    Mrb1p PRICERSTOPDAPUCK

    Joined:
    Dec 10, 2011
    Messages:
    57,201
    Likes Received:
    13,858
    Trophy Points:
    166
    Location:
    Citizen of the world
    Make sure you probe the owner before. Make sure hes receptive and make sure its a family owned business. Ask to speak to the owner, if the butcher behind the counter is the owner, youll have more control over the meats. Make it clear that youre here to make him some money too.
     
    Le Tricolore likes this.
  19. Runner77

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

    Joined:
    Jun 24, 2012
    Messages:
    45,711
    Likes Received:
    44,720
    Trophy Points:
    215
    Am not aware of the above two places but will keep them in mind.

    I'll usually go to one of two spots for meat and both are close to each other.

    Entrepôt de viandes: Entrepôt de Viandes

    UNITED Seafood: United seafood|United Marketplace

    The latter is much more than just seafood. It features Black Angus steaks that the butcher can help select and cut as you wish. I've had good advice there over the years. You have to know your prices as the place can be boutiquish on some items.
     
    groovejuice likes this.
  20. groovejuice

    groovejuice Without deviation progress is not possible

    Joined:
    Jun 27, 2011
    Messages:
    17,472
    Likes Received:
    12,819
    Trophy Points:
    205
    Gender:
    Male
    Location:
    Calgary
    I spent quite a bit of cash on a stand alone grinder. There's an issue with the heat generated which softens and sometimes melts the fat. It also needs to be frequently cleaned mid-grind.

    I've gone back to a really nice old fashioned manual grinder with multiple plates. I'm sticking with this.
     
  21. angusyoung

    angusyoung Registered User

    Joined:
    Aug 17, 2014
    Messages:
    1,967
    Likes Received:
    477
    Trophy Points:
    84
    Occupation:
    self employed?
    Location:
    Finakouda
    In regards to the aforementioned recipe the application is for marinade /mop,correct? I use CS to thicken when doing a stir fry for coating purposes.

    Reading the label is terrifying at times with all that crap is put into food.
     
  22. groovejuice

    groovejuice Without deviation progress is not possible

    Joined:
    Jun 27, 2011
    Messages:
    17,472
    Likes Received:
    12,819
    Trophy Points:
    205
    Gender:
    Male
    Location:
    Calgary
    It's a glaze. I wouldn't marinate in citrus because after a rather short time it "cooks" the meat - think of ceviche. I slow grill the ribs until they're mostly done, then crank up the heat and apply the orange glaze every time I flip the ribs.

    You're right about the labels. It is terrifying sometimes.
     
    angusyoung likes this.
  23. peate

    peate Good grief!

    Joined:
    Feb 16, 2007
    Messages:
    10,832
    Likes Received:
    3,763
    Trophy Points:
    186
    Location:
    The Island
    I'd rather ignore them and just enjoy the food. :laugh:
     
  24. angusyoung

    angusyoung Registered User

    Joined:
    Aug 17, 2014
    Messages:
    1,967
    Likes Received:
    477
    Trophy Points:
    84
    Occupation:
    self employed?
    Location:
    Finakouda
    Good point, guess I wasn't thinking clearly,happens more and more. Was recalling the debacle with some other poster with pineapple? not sure. Racking my brain to see if I use citrus but only thing that comes to mind is souvlaki sticks.

    Do yourself a favor and don't read what cheese whiz is.
     
    groovejuice likes this.
  25. angusyoung

    angusyoung Registered User

    Joined:
    Aug 17, 2014
    Messages:
    1,967
    Likes Received:
    477
    Trophy Points:
    84
    Occupation:
    self employed?
    Location:
    Finakouda
    I'd like to,but having some allergies,no choice.
     
    groovejuice likes this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice
monitoring_string = "358c248ada348a047a4b9bb27a146148"