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It may be the case that you can serve burgers rare only if you grind the meat in-house, i.e. there is no difference between a rare steak and meat ground in-house from the same steak and cooked to rare. I expect that a specialty place like Méchant Boeuf would go to the trouble to do a...

Beav, I am critical (or not) based upon how much I am paying for the meal. If I am at a BYOB place on the Plateau where a main course is $12, I don't complain about food that is not perfect. If, however, I am at a high end French place it is a different story, and they hear about food I am not...

You gave them appropriate feedback, I hope. So many people just pay the bill and leave without any comment, even though the food was horrible!

Huh ? :confused: I don't give lessons !! :confused: Did you substitute vodka for coconut water ? :p BTW I got a curious PM from another merbite, stating that if my name was Martin Picard or Normand Laprise he wanted to come work for me. Yes, I do know who those guys are (and admire...

There are variations too: I don't usually use mayonnaise, and there was one resto where they had a touch of cognac in it. It is called "rouille" as it is rust-coloured. I think the people who make sourdough for a living have a starter that is always on the go, and they just add to it/use part of it.

You are too kind, but that is totally unnecessary as I multi-task very well. ;)

I was dead serious about that comment as the wife of a friend of mine set fire to her kitchen with hot oil. They should never let women into the kitchen !!! :D

I usually serve that with rouille, which is simple to make: broil a red pepper until the skin is blistered and burned all over. Put into a paper bag to steam. Then remove the skin, seed it, and throw it into a food processor with a garlic clove and some mayonnaise. Blend to a puree. BTW I...

Chinese Pickerel Okay Roland, here's a simple one, but not to be tried by anyone who has ten thumbs, as you can set the kitchen on fire. Get a whole pickerel (walleye) with the head on, but cleaned (I allow about a pound per person). Stuff some green onions and ginger into the cavity and put it...

That logical someone would be you, dear Consul, as you have already given us a prelude and set the stage in your initial review, and you would not be in virgin territory !! ;) :cool: :D

Great review, Consul ! I can't for the life of me imagine myself going there as eating for me is first visual, and also, stained clothes really bother me.

Search this thread for Rosalie.

Notes From A Recent Visit to Europea On a recent visit to Europea I noted that 3 things I had complained here about the resto in the past had improved. Maybe they are monitoring this thread and changed according to my critique? Nah ! I am flattering myself! In any case, they are: - the...

Welcome back, Agrippa, and thanks for that story. Merry Christmas !!!

Okay, I'll check out her other stuff. I just did not care for the rock (pop?) stuff to which you provided a link.

Confirmation That I Am Old-Fashioned.......... She is a rock singer, and I am not a fan of rock. But, to each his (her) own ! Now where did I put that Astrud Gilberto 8-track ??? :confused: :)

Someone did! Read again.

You just HAVE to listen to Virginia Rodrigues singing that. It is amazing done by that deep, profound voice. Reminds me of the movie, "Donna Flor and her Two Husbands" with Sonia Braga. It starts with the end of the carnival.

I agree, it is never too much. I LOVE Brazilian jazz. I have to say, though, that I have no time for hip hop - it all sounds the same to me - bada, bada, bada, bada !

You forgot Amalia Rodrigues. No, I'm not a fan of fado as I find it a bit too lamenting. I do like the group "Madredeus", which I don't think is fado, but is of a similar style. My tastes in Portuguese music run more into Brazilian jazz. Also check out Virginia Rodrigues. She sings in...