Results tagged Montreal from David Lebovitz

Hooters Onion Rings

onion rings recipe

I continue to be amused by the debates about food, and who owns what. I think the Chinese might have something to say about noodles being Italian, a recent delivery of Montreal bagels prompted some followers to say that they were happy I have found the true bagel (I think a few Eastern Europeans might have something to say about that…) And coffee may have been perfected to a high art by the fine folks in Italy, but I think Africans and Arabs, who’ve had a long, rich history with the brew, were sipping the stuff before any of us.

Onion Rings

Few cultures truly “own” dishes that we think. But I’m gonna go out on a limb and say that I think onion rings were probably born (or at least bred, because I’m sure someone wiser than I knows otherwise) in America. Another thing that is pretty unique to America is Hooters. Well, except for the fact that they have Hooters around the world, including one I saw in Berlin, as well as in Vodičkova, Interlaken (in case you don’t believe me, check out the video), and even in 上海 – although for some reason, they haven’t made it to France.

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Homemade Mustard

homemade mustard

A few years ago, The Art of Living According to Joe Beef – which calls itself “A Cookbook of Sorts” – landed in my kitchen. I wasn’t sure what to make of the book. It had a four-letter word in the beginning of the introduction, courtesy of a New York chef known for swearing. There was a chapter on Canadian trains. And as interesting as they sounded, I wasn’t sure I would ever make Filet de Cheval à Cheval (pan-fried horse steaks with a sunny-side up egg saddled-up on top), Pork Fish Sticks (yum), or Chicken Skin Jus (sauce made of…yes, chicken skin – ok, I’m in on that one.)

Cornflake Eel Nuggets (the story is pretty funny in the book), well, I’d give them a try at the restaurant because I’m not especially anxious to clean my own eel at home, there’s a Foie Gras Breakfast Sandwich that tempts (maybe not for breakfast, but I could imagine that for lunch), and I am not sure I would build my own metal Marjolaine cake mold (there are dimensions in the book) – although the multilayered cake made inside of it looks absolutely great.

(However I wish they hadn’t included pictures of their homemade cake pan for making the cake in, because I haven’t been able to stop thinking about tackling that welding project ever since I read about it. Darn you, Joe Beef!)

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