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80sixed
YUL
exiled in one's own town
Interests: Food, Music, Photography, Coffee, Politics, Cycling, Wild Animals of North America.
Recent Activity
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What's funny is when you look up the word "humbled" in Merriam-Webster, the synonyms are pretty dreadful "debase, "lower", "demean". I do suppose that to be humbled is not necessarily a pleasant experience all together, I suppose it can lead one to reflect and make positive changes or realizations about... Continue reading
Posted Nov 2, 2010 at 86ed
I'm late posting this but had a great time apple picking this season, we managed to get our asses in gear this year and we went early, the colder weather of late has made the cold storage room perfect temp for keeping our beauty's for a longer time. A couple... Continue reading
Posted Oct 18, 2010 at 86ed
Since I have a bit more free time I've been trying to keep out of mischief and avoid watching too much TV. I swung by Slovenia after work this week to buy some beef cheeks to make stew for Chloe's lunches and also a smoked pork hock so that Véro... Continue reading
Posted Oct 18, 2010 at 86ed
A bit late in posting but still valid about 3 weeks ago I checked on the green tomatoes I picked off the vines before uprooting the garden for winter expecting to have to make jam or chutney with them and lo and behold most of them had ripened to a... Continue reading
Posted Oct 18, 2010 at 86ed
Ok so round 2 @ les cons servent a few nights back , here's how it went down .We started with le plateau des cons servent which that night consisted of Rosette de lyon pefectly sliced, pickled beets, a garlicky saucissons poached in red wine, a salad of mussels and... Continue reading
Posted Oct 18, 2010 at 86ed
Le monde de la restauration montréalaise a connu certains coups durs durant cette année. Un petit rappel chronologique : - janvier : fermeture des Chèvres, - janvier : fermeture de l'Aquatera, Carissima et le Cru, - février : Laloux se fait macsacrée par la critique, - mars : fermeture de... Continue reading
Posted Oct 18, 2010 at 86ed
Happy New year to everyone, I think many had a bit of a bumpy ride in 2007 but I'm pretty sure we're headed somewhere interesting over the next one. Many thanks to all who helped push back the boundaries of mediocrity in the last year. Much love to Ali (thanks... Continue reading
Posted Oct 18, 2010 at 86ed
Bonne année ( oui je suis un peu en retard, décallage horaire). Franck avait déja parlé d'Alex du Rosalie, je suis assez d'accord avec ses propos, mais sur le côté humain ou de la gestion Alex était bien mais pas top :). J'ai du mal a oublier notre derniére soirée... Continue reading
Posted Oct 18, 2010 at 86ed
Posted Oct 18, 2010 at 86ed
Ok je suis un tout petit peu en retard, mais faute de fièvre intense (tellement que j'ai ai eu des hallucinations) les 3 dernier jours je n'ai pas pu l'afficher plus tôt. J'ai fait pas mal d'heures supp. la semaine dernière et en blaguant j'ai mentionné a Véro que pour... Continue reading
Posted Oct 18, 2010 at 86ed
what i've been up to Continue reading
Posted Oct 18, 2010 at 86ed
mmmm. pretty much speachless after a mind melting meal at WD-50...more to come. Continue reading
Posted Oct 18, 2010 at 86ed
My boss dropped the news that I had some vacation time available , I seized the occasion and took a week off at the end of March and Véronique and I finally got to take a real vacation together. Because we don't have an unlimited budget and with such last... Continue reading
Posted Oct 18, 2010 at 86ed
Day two was probably the best one of the lot for many reasons, we slept in a bit and then headed out to the Staten Island Ferry Terminal, since Véro had never been to NY before she wanted to soak in some touristic sites so we compromised the lady liberty... Continue reading
Posted Oct 18, 2010 at 86ed
After a nap and a shower we headed to WD-50, upon arrival I was struck by the room it's really nice, the different materials used work really well and while the design uses an Asian feel it's not kitschy. On the way there we had toyed with the idea of... Continue reading
Posted Oct 18, 2010 at 86ed
My mother returned from her annual trip back home to Dominica , she's always good for a couple of surprises and this year she did not disappoint. She brought back the usual, passion fruit concentrate, guava jam, a bottle of a rum and these, the ace up her sleeve. These... Continue reading
Posted Oct 18, 2010 at 86ed
The last of the snow and the return of spring is very much like rebirth around my house, it seems like the last few years winter's tail end is always accompanied by a bit of gloominess, we escaped that a bit this year with our NY trip but man we're... Continue reading
Posted Oct 18, 2010 at 86ed
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Bowie is one of those "untouchable" figures of music, no one can dispute his contributions and he frequently gets named dropped by artists. There's no denying he 's one cool mofo', yet you rarely see artists covering his oeuvre, Cat power doing space oddity in a car commercial and Vanilla... Continue reading
Posted Oct 13, 2010 at 86ed
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Un Lundi soir comme je n'en n'avais pas passé depuis un bail. Entouré de bonne conversation d'histoire à se tordre dans tout les sens, ainsi qu'un hopitalité et un macaroni gratiné auquel on ne peut rien reproché ( Merci Ali et Marie-Claude). J'ai parlé plus que d'habitude et j'en ai... Continue reading
Posted Sep 29, 2010 at 86ed
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Ihad a great weekend and managed to hit both markets on the weekend. Saturday Chloe has tap dancing lessons right next to Atwater market, so we decided to stroll through and get hera soda and see what else we could come up with. I always want to like the Atwater... Continue reading
Posted Sep 29, 2010 at 86ed
Tout le monde en parle ( non l'émission ), du nouveau resto de Laurent Gras : c'est le nouveau Alinea revisité en plus gras, pardon en plus gros :). Sincèrement, à chaque jour je consulte le blog de Mr. Laurent, et je me pose toujours la même question : comment... Continue reading
Posted Sep 28, 2010 at 86ed
When you work in food service you come to the somewhat perverse realisation that ultimately we derive pleasure by giving pleasure, you are happy making food that will make people happy. This why I love canning not only for it's tradition of gathering people , preserving for the lean months... Continue reading
Posted Sep 28, 2010 at 86ed
J'aimerais faire l'objet d'une expérience, qui est : Faire un service avec moi même. Je m'explique : je voudrais accomplir une journée de travail ( mise en place, service, fermeture de la cuisine, et la petite bière aussi ) avec moi même. Un ¨moi ¨ au garde-manger, un ¨moi ¨... Continue reading
Posted Sep 28, 2010 at 86ed
homard plancha, purée de celeri-rave, têtes de violons, asperges et jus corsé de veau. os a moelle et narines de julien: foam de choux-fleur et escargot et huile de chorizo. loup de mer en carpaccio et en tempura: staff du 5e Benoit : chef du 5e Staff tout sale du... Continue reading
Posted Sep 28, 2010 at 86ed
Pour faire de la bonne cuisine, il faut avoir des bons produits, mais aussi une bonne personne qui vous montre comment bien les utilisés. Des personnes vous pouvez en rencontrer pleins dans le domaine de la restauration, qui disent qui ont les meilleurs produits, qui travaillent avec des petits fournisseurs,... Continue reading
Posted Sep 28, 2010 at 86ed