Comments on: Un mets typiquement Quebecois

By: Rich

Rich — Sat, 04 Dec 2004 21:18:33 +0000

It’s in the same family as corned beef and pastrami but it’s a bit more heavily seasoned than those, mostly Eastern European Jewish influence. I wonder if a beef brisket would make it across the border OK.

By: substitute

substitute — Sat, 04 Dec 2004 15:06:33 +0000

“smoked meat”. it’s a frightening phrase that keeps recurring with you Eastern Canadian types.

By: citizenx

citizenx — Sat, 04 Dec 2004 13:20:08 +0000

At the diner last night, I had hash browns smothered in gravy. I’m working my way north- and poutineward!

By: dagbrown

dagbrown — Sat, 04 Dec 2004 08:27:45 +0000

Gah, you evil evil man. Now I feel incredibly homesick.

On the upside, I did have really fantastic okonomiyaki for lunch. So NYEAH.

I discovered this great okonomiyaki place upstairs from the McDonald's near work. Boy were they ever surprised to see a white guy walk in—the McDonald's generally functions amazingly well as a gaijin trap, it seems. But they were very nice and even gave me both editions of the menu: the menu in Japanese, Korean and English; and the menu in Japanese only, with much lower prices and many more items on it.

By: mahakala

mahakala — Sat, 04 Dec 2004 02:39:36 +0000

Such a beautiful picture spoiled by thougts of George W. Bush. He confused your Prime Minister with that food once.

By: fweebles

fweebles — Sat, 04 Dec 2004 01:41:49 +0000

http://www.thestar.com/NASApp/cs/ContentServer?pagename=thestar/Layout/Article_Type1&c=Article&cid=1102027809778&call_pageid=968332188492

By: Rich

Rich — Sat, 04 Dec 2004 01:11:10 +0000

It’s like you can see it SQUIRM.

By: nyxie

nyxie — Sat, 04 Dec 2004 00:55:08 +0000

OMG. NEVER EATING AGAIN. TOO MUCH CURD AND GRAVY.

By: moominmolly

moominmolly — Fri, 03 Dec 2004 22:31:36 +0000

Guauuugggh, poutine. We were not free from its greasy allure in Maine! Somehow, the phone camera (or whatever) suits it.

By: Rich

Rich — Fri, 03 Dec 2004 22:22:55 +0000

Yeah, but like Beaver Tails and maple sugar candy, there’s the right time and the wrong time. I can handle poutine about twice a year, and the beginning and middle of winter are those times.

And now that I’m home, I’m going to go curl up in a little ball and whimper for a few hours.

(The poutine is from the Elgin Street Diner, by the way. While I was there, I overheard someone at another table order poutine with double curd and double gravy. You couldn’t see the fries on the plate.)