OT: The Food & Drinks Thread Part Trois

[cphabs]

kimchi poutine >>>

I’m in!

 

[cphabs]

Time to taste it. The cheese from Quebec.

 

[cphabs]

Lmao! Fantastic! Probably the most intense “cheddar” taste I’ve ever experienced, but it was not overwhelming or obnoxious. Just there and smooth. Fantastic! Seems to go well with cheap beer as well!

 

[peate]

Seems to go well with cheap beer as well!

As long as it's not Molson.

 

[Treb]

The only time I have mainstream cheap beer, it's when I go to my parents because they drink Coors Light.

Otherwise, the more mainstream I go is Boréale/St-Ambroise/Unibroue.

 

[Per Sjoblom]

Here is some black Cod (Pacific Cod) with giant Argentinian pink shrimps, bell peppers, cocktail onions and a tiny bit of saffron. Haven't tasted it yet, waiting for the plugs (potatoes nickname in Sweden) to be ready. I have already made some tartar sauce. I used a mix of Spanish virgin olive oil and French butter for the cooking of the fish and shrimps.

 

[MXD]

I think the more mainstream stuff I'm keeping in the fridge is Castor.
At the moment, it's full of local stuff (Bas-Canada and 5e Baron), shelf Farmhouses from Robin and Hill Farmstead that can stay there forever, some lambics and homebrews (pretty much all sours).

 

[GoodKiwi]

Never tried that... but I’m going to!

Rum is the classic ingredient in the recipe, but, I wholeheartedly agree with @groovejuice, use bourbon instead!

 

[Treb]

I think the more mainstream stuff I'm keeping in the fridge is Castor.
At the moment, it's full of local stuff (Bas-Canada and 5e Baron), shelf Farmhouses from Robin and Hill Farmstead that can stay there forever, some lambics and homebrews (pretty much all sours).

I had a sour beer at St-Houblon (around 3%, haven't seen it on their current menu in the 3 locations) and it was really bad. Heard good things about lambics though (which are kind of sour beer).

 

[Per Sjoblom]

I had a sour beer at St-Houblon (around 3%, haven't seen it on their current menu in the 3 locations) and it was really bad. Heard good things about lambics though (which are kind of sour beer).

How do they get it sour, vinegar like in Kombucha?

 

[MXD]

How do they get it sour, vinegar like in Kombucha?

Some sours are more acetic than lactic, if it makes any sense. Flanders Red are notoriously acetic.

 

[MXD]

I had a sour beer at St-Houblon (around 3%, haven't seen it on their current menu in the 3 locations) and it was really bad. Heard good things about lambics though (which are kind of sour beer).

Sours are one thing that can go horribly wrong. There isnt much difference (as far as process is concerned) between a Berliner Weisse and Vomit Juice.

 

[GoodKiwi]

How do they get it sour, vinegar like in Kombucha?

I'm not sure if we're talking the brew the OP mentioned, but if it's Saint-Houblon's "Sour DH" then it's the cold hibiscus tea added to the beer that makes it sour.

EDIT: I'm not much of a beer drinker, but there can never be too much acid in it IMO. What I despise in beer is the over-use of hops. Can't stand beers that are overly floral due to that. I've never met an Imperial IPA I liked for anything more than to pour down my toilet bowl due to its imbalance.

 

[Per Sjoblom]

I'm not sure if we're talking the brew the OP mentioned, but if it's Saint-Houblon's "Sour DH" then it's the cold hibiscus tea added to the beer that makes it sour.

EDIT: I'm not much of a beer drinker, but there can never be too much acid in it IMO. What I despise in beer is the over-use of hops. Can't stand beers that are overly floral due to that. I've never met an Imperial IPA I liked for anything more than to pour down my toilet bowl due to its imbalance.

I never buy IPAs, I really dislike them.

 

[Treb]

I'm not sure if we're talking the brew the OP mentioned, but if it's Saint-Houblon's "Sour DH" then it's the cold hibiscus tea added to the beer that makes it sour.

EDIT: I'm not much of a beer drinker, but there can never be too much acid in it IMO. What I despise in beer is the over-use of hops. Can't stand beers that are overly floral due to that. I've never met an Imperial IPA I liked for anything more than to pour down my toilet bowl due to its imbalance.

It tasted like a commercial beer gone bad, but worse. Yes I did have a sip or two of a commercial beer (I believe it was Tremblay) that has been sitting for unknown time in my aunt basement. Then I noticed the yeast/bacteria building at the bottom of the bottles.

 

[angusyoung]

Rum is the classic ingredient in the recipe, but, I wholeheartedly agree with @groovejuice, use bourbon instead!

For banana foster? that's sacrilegious!Had many times in NO and made it many times according the recipe and it's great as is,see no sense in altering a prefect recipe.

 

[ahmedou]

Back in the day when there were CD (game) inside the cereal box

 

[Per Sjoblom]

For banana foster? that's sacrilegious!Had many times in NO and made it many times according the recipe and it's great as is,see no sense in altering a prefect recipe.

One of the best desserts ever!

 

[Le Tricolore]

I had a sour beer at St-Houblon (around 3%, haven't seen it on their current menu in the 3 locations) and it was really bad. Heard good things about lambics though (which are kind of sour beer).

You can find Rodenbach at a lot of grocery stores. Their Grand Cru is really good, and a nice sour beer.

 

[Le Tricolore]

I never buy IPAs, I really dislike them.

I find that most Quebec IPAs over the years have been bad. In the past couple of years, Dieu Du Ciel have come up with some good ones, and I really enjoy Le Castor's Yakima IPA. I've had a lot of very good ones in Vermont and in San Diego, though.

That said, they're definitely not for everyone, but I've come around to them over the last little while.

 

[Kairi Zaide]

I wish these bamboo steamers I ordered on Amazon would arrive one day. I need to make mango sticky rice. T_T

 

[Per Sjoblom]

I wish these bamboo steamers I ordered on Amazon would arrive one day. I need to make mango sticky rice. T_T

One of my favorites when I go to a Thai restaurant.

 

[Kairi Zaide]

One of my favorites when I go to a Thai restaurant.

I've heard it was really good, but I've never had it. This bamboom steamer was ordered in April too. >

 

[Per Sjoblom]

I've heard it was really good, but I've never had it. This bamboom steamer was ordered in April too.

I had planned to get sushi but I will get Thai food including the sticky mango rice.

 

[Kairi Zaide]

Just cause i thought it was pretty