OT: The Food & Drinks Thread Part Trois

[Per Sjoblom]

Made some dutch hachee and as always we debate over the origin as my SO makes hayashi and it's actually the same thing. Guess it stems from the times with exclusive trade back in the day.The difference is potatoes and rice,either way,delicious!

View attachment 349230

Looks splendid, BTW SO means significant other in the US or in Canada but in Swedish it means a female pig. I am getting hungry.

 

[Per Sjoblom]

Don't look bad to me.

Looks great! It's that coleslaw to the right at the bottom pic?

 

[peate]

Looks great! It's that coleslaw to the right at the bottom pic?

Yes, and the great BBQ sauce for dipping the bun.

 

[GoodKiwi]

@peate

I do agree, this picture of fries looks a lot better than what I had to "endure" back in the day.

No question, these look miles better than what I remember.

 

[peate]

@peate

I do agree, this picture of fries looks a lot better than what I had to "endure" back in the day.

No question, these look miles better than what I remember.

Different joint maybe?

 

[GoodKiwi]

These fries resemble more of what I remember when I used to order from Chalet BBQ.

https://media-cdn.tripadvisor.com/media/photo-s/02/35/73/5c/so-so-tasty-wish-i-had.jpg

 

[GoodKiwi]

Different joint maybe?

Do they have more than one? I'm not sure.

I've only eaten at the NDG one.

 

[Kriss E]

I'm pondering renting out a food truck for my bday in July, any of you recommend good ones?
I'm looking at Dilallo, Grunman, or Mi Corazon.

 

[peate]

Do they have more than one? I'm not sure.

I've only eaten at the NDG one.

I don't think so. Could have been Chateau BBQ on Cote St-Luc rd. Tried it once, was OK.

 

[GoodKiwi]

I don't think so. Could have been Chateau BBQ on Cote St-Luc rd. Tried it once, was OK.

Okay, in that case we're talking the same joint around Sherbrooke & Decarie. I've never seen fries like the ones in your pic delivered from it to me.

Perhaps they've upped their fries game. Good for them.

 

[peate]

Okay, in that case we're talking the same joint around Sherbrooke & Decarie. I've never seen fries like the ones in your pic delivered from it to me.

Perhaps they've upped their fries game. Good for them.

Maybe just bad luck that day, the cook was missing?

 

[Per Sjoblom]

Maybe just bad luck that day, the cook was missing?

Or the cook was mad at GK! Obviously not as mad as this cook but still.

 

[angusyoung]

Looks splendid, BTW SO means significant other in the US or in Canada but in Swedish it means a female pig. I am getting hungry.

It is! as does my SO,and no resemblance whatsoever to a female pig,except for the odd occasion
I could go for a little snack myself.

 

[Kairi Zaide]

As a kimchi and chili lover, that looks fantastic. Did you follow a recipe, or was this your own concoction? If you used a recipe, care to share ?

Sorry for taking some time to respond. It was indeed my own concoction, and outside of the ingredients I used, I don't recall the quantities used (and never do, I always eyeball things and go with taste).

Ingredients were : Ground meat (half pork, half lean beef), garlic, ginger, gochujaru (korean chili flakes), gochujang, kimchi (and some kimchi juice), tomato sauce, beef stock, red beans, green onions, carrots, salt, pepper, tiny bit of fish sauce, tiny bit of soy sauce, red bell peppers (had leftovers, so didn't put much). Might be some other ingredients I forgot, but I think that's mostly it.

After looking online, seems like this recipe is relatively similar to what I ended up making : Korean Chili con Carne with Red Beans and Kimchi - Taste With The Eyes

In my case I made pickled raddish to serve it with. I topped it with more kimchi. Served alongside glass noodles.

 

[angusyoung]

Shish taouk is a fantastic dish, but all too often the garlic is far too dominant, often overwhelming the other flavours.

When I make it I use a couple of heads of roasted garlic which becomes less pungent but also sweeter and more balanced.

Wanted to mention I tried toum with the roasted garlic,very nice turnout,thanks for the tip! So good in fact we dip carrots and celery now in it.

 

[Mrb1p]

I'm pondering renting out a food truck for my bday in July, any of you recommend good ones?
I'm looking at Dilallo, Grunman, or Mi Corazon.

Grunman all the effin way.

Im unsure dillalo actually have what it takes to operate a truck. But it would be nice to see.

 

[Eegs]

Sorry for taking some time to respond. It was indeed my own concoction, and outside of the ingredients I used, I don't recall the quantities used (and never do, I always eyeball things and go with taste).

Ingredients were : Ground meat (half pork, half lean beef), garlic, ginger, gochujaru (korean chili flakes), gochujang, kimchi (and some kimchi juice), tomato sauce, beef stock, red beans, green onions, carrots, salt, pepper, tiny bit of fish sauce, tiny bit of soy sauce, red bell peppers (had leftovers, so didn't put much). Might be some other ingredients I forgot, but I think that's mostly it.

After looking online, seems like this recipe is relatively similar to what I ended up making : Korean Chili con Carne with Red Beans and Kimchi - Taste With The Eyes

In my case I made pickled raddish to serve it with. I topped it with more kimchi. Served alongside glass noodles.

Thank you for the thorough reply!

I will most definitely try that recipe, thanks again!

 

[Per Sjoblom]

Wanted to mention I tried toum with the roasted garlic,very nice turnout,thanks for the tip! So good in fact we dip carrots and celery now in it.

It's so f***** good. I cheat and use egg whites because it's not easy to get it right, apparently only Lebanese grannies can do this to perfection..
There is a food cart that I used to go to and I always get the Toum on the side so Carlito can share the kebab with me without getting garlic and I get a bit more as well since the guy knows me. Hopefully his is still in the business. Everything is good dipping in toum.

This weekend I am doing quiche, I have the frozen Norwegian shrimps to use, with a little bit sweet Thai chili sauce, normally I use leeks but given Carlito's crazy demands for Norwegian shrimps I will add some heirloom grape tomatoes and lots of dill since leeks are not that great for dogs. I always make the dough for 2 quiches, I might use grilled chicken, caramelized red and green bell peppers and broccoli for the second one. I have Gruyere cheese to use.

 

[angusyoung]

It's so f***** good. I cheat and use egg whites because it's not easy to get it right, apparently only Lebanese grannies can do this to perfection..
There is a food cart that I used to go to and I always get the Toum on the side so Carlito can share the kebab with me without getting garlic and I get a bit more as well since the guy knows me. Hopefully his is still in the business. Everything is good dipping in toum.

This weekend I am doing quiche, I have the frozen Norwegian shrimps to use, with a little bit sweet Thai chili sauce, normally I use leeks but given Carlito's crazy demands for Norwegian shrimps I will add some heirloom grape tomatoes and lots of dill since leeks are not that great for dogs. I always make the dough for 2 quiches, I might use grilled chicken, caramelized red and green bell peppers and broccoli for the second one. I have Gruyere cheese to use.

Yup,I go with the eggs whites also. Had success on a few occasions not sure why though. Store bought Toum has egg whites so, no more of granny's secret recipes crap please!

Sounds good! those little shrimps are super,just a pain in the ass to peel so many of them.

 

[GoodKiwi]

Grunman all the effin way.

Im unsure dillalo actually have what it takes to operate a truck. But it would be nice to see.

 

[Per Sjoblom]

Yup,I go with the eggs whites also. Had success on a few occasions not sure why though. Store bought Toum has egg whites so, no more of granny's secret recipes crap please!

Sounds good! those little shrimps are super,just a pain in the ass to peel so many of them.

These are already peeled by non covid Norwegians or as we call them in Sweden: "Norrbaggar" which mean northern billy goats.

@Crusherkgb How's the toum made in your restaurant?

 

[Treb]

Splurged on some Izakaya Uber Eats.
Photos for Kinoya Izakaya - Updated in 2020 - Photos, Reviews, Menus & more - RestoMontreal
Takoyaki, Takowasa onigiri, Katsu curry, bbq eel, Buta kimchi Udon and Sukuyaki. I think I have food for 2 days.

I miss going to Izakaya so much.

 

[Le Tricolore]

I've made myself two different snacks over the past couple of days. Soft pretzels and potato chips (admittedly the chips are a little overcooked. They turned out better in the second batch)

 

[cphabs]

I've made myself two different snacks over the past couple of days. Soft pretzels and potato chips (admittedly the chips are a little overcooked. They turned out better in the second batch)

Fantastic!

 

[Per Sjoblom]

I have started the quiche dinner. I call it Operation Quarter Pie Shrimp in accordance with previous US military "operations". The dough is currently resting in the fridge.