Well, you can scratch Bistro Continental and Buffet Maharaja from your "must visit soon" list.
They both burned to the ground in separate incidents this week. Continental, I will mourn. Great steak-frites, and a good competitor to L'Express down the road.
Buffet Maharaja . . . no comment.
Actually, there was a news story yesterday about Continental (along with l'Barouf, which was a great place to go watch French football) saying they expected to re-open soon: http://www2.canoe.com/cgi-bin/imprimer.cgi?id=306997
ReplyDeleteNon requitals: made bacon (homemade) at home on the weekend, I'll let you know how it turns out.
um, sequitar, not requitals. I don't know how that got in there.
ReplyDeleteHmm, homemade bacon--this I must hear about. A tutorial might be in order as well!
ReplyDeleteIt goes back to what I was telling about, re Charcuterie, by Michael Ruhlman.
ReplyDeleteI made a mixture of salt (kosher), sugar, and pink salt (nitrate or nitrite, can't remember) that I ordered from the States.
Bought a 6-kilo pork belly (le flanc) from a butcher at Atwater, cut it half, froze one half and salted the other. Added a bit of maple syrup because, well, it's bacon. It's curing in the fridge right now, I'll take it out and rinse it next week and then slow-cook it to 165F.
With the other half, the frozen half, I plan on making pancetta (http://www.chow.com/stories/10131) in the fall, along with duck prusciutto and maybe some other stuff. The lack of a coldroom requires some special timing on my part.
Wow, sounds fascinating . . . I guess curing meat is going to be my Next Big Project. I still have sausages in my freezer that I made last year . . . I don't know what I'd do with 6 kilos of prosciutto/pancetta/bacon (but I have a fairly good idea!)
ReplyDeleteIf it turns out well save some for me.