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Momofuku Milk Bar - mixed, desserts seem best (w/ pics)
So we decided to stop by Momofuku Milk bar yesterday after happening to walk by the soft opening the night before b/c we ate at Zabb City, which is next door.
Momofuku Milk Bar is basically a bakery attached to Momofuku Ssam Bar. It's got the same wooden interior. Its sort of a weird layout, its a square room where the line wraps around from the right side around, past the baked goods and soft serve ice cream to the cash register, where you order and past the cash register is where are the savory items are made. In the middle of this square is a series of tables where you can eat.
It was a bit chaotic as the place was fairly packed, there was a decent size line and I dont think they have their numbering system down quite yet. That said, it wasn't a logistical disaster, which i was sort of expecting.
They have a variety of things, but the main items are: pork buns, a couple types of breads w/ interesting toppings / butters (like kimchi butter), pies, cakes, soft serve ice cream and cookies (there maybe one or two things im missing).
We decided to try a few different things to get a feel for what everything is like. Here's what we got:
- pork bun: this is obviously a david chang signature dish, given that I love the original dish he based this on (a taiwanese street food called gua bao, which is a favorite of mine) ive always been inclined to like his dish since it combines a series of things i really like pork belly and mantou (a steamed chinese white bun). Here I thought it was good and tasty, but not great. The pork belly itself was very nice albeit richer and fattier than at other David Chang establishments (very heavy / decadent)...definitely melt in your mouth type meat (and clog your arteries). The bun was good as well, nice and fluffy. I thought the cucumber went well with dish and was a nice complement. The issue I had with it was the hoisin type sauce they put on it, it was pretty salty and completely slathered way too much on to it, so it made the whole bun very salty (too salty)...if they toned that down it would've been very good. Btw i didn't get the fried egg on it (didn't know it was an option), but i imagine that probably couldve been pretty good although made it even more over the top rich.
- focaccia w/ kimchi butter: this was sort of disappointing, the bread itself was pretty decent albeit a bit chewier than expected (think it was slightly overcooked), but salty maybe too salty and decent tasting. They put some type of roasted tomato puree type of sauce on top of it, which has this intense smoky flavor that neither my gf or i were particularly fond of since it overpowered everything. The kimchi butter was sort of interesting, it tasted sort of like tangy butter, but didn't move me one way or the other (not great, not bad). I wouldn't order this again
- blonde pumpkin pie: this was pretty good, but doesn't have the slightest taste of pumpkin haha. Its got a layer on top pumpkim mousse, followed by a sort of thicker layer that almost has the consistency of the pie crust and then a pie crust that is a sort of very decadent graham cracker crust. It's pretty heavy for a pie crust, but it is very tasty. Again it does have a salty aspect to it.
- salty pistachio caramel soft serve ice cream: excellent, this was the best thing i had here. It tasted exactly what I thought it would taste like. It's pistachio soft serve ice cream that is salty and not very sweet, but really great flavor. Not the easiest thing to explain, but I really like this alot although I can imagine some people who like their desserts very sweet, not liking this as its not that sweet at all
For some reason all of his foods here have a fairly salty aspect to them and in some cases it was probably too salty (all the savory dishes we had).
Overall, I thought it was good, but not great, which is the way i've felt about all his restaurants, but I do want to try Ko as that seems like it may have the makings of being great. This is a gross generalization, but I'll throw it out there anyhow that I find people who are less familiar with asian food are totally wow'd by his food, while I find that people who have a good understanding of asian food tend to be less wow'd by his food b/c while it is fusion he generally doesn't diverge from the original dish that much. Anyhow, that comment really only applies to the pork bun.
I'd come back for certain dishes and I'd like to try other ones. I think the dessert side of his menu from what I tried was more impressive than the savory side and I'd definitely like to try more
>>while I find that people who have a good understanding of asian food tend to be less wow'd by his food b/c while it is fusion he generally doesn't diverge from the original dish that much. Anyhow, that comment really only applies to the pork bun.
Considering myself having a pretty good understanding of Asian cuisines, I would agree with you on that comment only to the pork buns and some other dishes like the rice cakes or the spicy tripes. They are not very different from the original, but they are done right and done with great ingredients. It is in a sense unfortunate because you think you can get a version of pork buns in Chinatown but in realtiy most places use low quality pork and prepared sloppily with no care into details whatsosever.
The dishes that wow me in Chang's restauarnts tend to be the offal dishes. Offal dishes are usually prepared in simple ways like stir-fry with hot spices or marinated in sauce for cold dishes. Offal dishes at Momofuku are able to change the underrated products into something more modern and interesting (and perhaps better looking), without comprismising the flavors. Those are the reasons that his restaurants impressed me.
When I had the pork buns there were times that there wasn't enough hoisin sauce in them, so I think it depends on the cooks, and it's quality control problem that they should address.
re: kobetobiko
well im actually pretty critical of chinatown generally b/c many places cut corners and produce a pretty sub par product (which is the opposite of asia b/c there is the same type of cutthroat competition there, but the product is amazing and many people take alot of pride in their cooking).
The pork buns at momofuku are not even available in manhattan chinatown (prob b/c they are taiwanese) and momofuku's are better than most that i've had in flushing although they are not widely available there either (apparently this temple snake place in flushing makes a good version, i haven't tried it yet). im generally just sort of critical of this type of food just b/c i know what its supposed to taste like; however that said momofuku's aren't that far off and as you said the hoisin sauce issue is an execution issue not a quality issue (i.e. they are using good ingredients....and like i said, the pork belly itself was very good and thats probably the easiest thing to screw up)
i've actually been meaning to go through and re-try chang's restaurants exactly for what you're talking about to try things like offal dishes, i have a high degree of respect for chefs that can take low quality pieces of meat (offal or otherwise) and turn it into a great dish b/c in fact many of those dishes are some of my favorite dishes (oxtails, pork bellies, intestines etc). when i originally tried his places, i had things like the ramen, which were fairly underwhelming and that may have been a mistake on my part on the ordering
re: Lau
Hi Lau,
Hope you didn't think of my comments as being argumetative as I have a lot of respects on your posts and reviews. I hope you will enjoy Momofuku next time and in addition to the offal dishes, try the vegetables too! I didn't really eat brussels sprouts that much (as you know, not common in Asian household) but I really enjoyed the one at Ssam bar. My mom was even happier than I was as she said I finally would have some vegetables in my meals :D
re: kobetobiko
oh no not at all! im always happy to debate on something and have a thoughtful discussion about it
i actually always hated brussel sprouts until maybe the last few years or so when i finally had them prepared in ways that fit my tastes (you should try the ones at alta, i think they're pretty good), so id def like to try them at ssam bar. I definitely need to re-visit ssam bar the most since when i originally went there it was a totally different concept than it is now (originally it was this almost chipotle like place where u literally went down the line and they made you this sort of ssam burrito, it was very subpar)
re: roze
ill have to give it a try...i like otto for what it is, pretty reasonably priced pizza that is a cut above the general pizza joint in manhattan...i think Otto gets a bad rap alot of times (although if u try pizzeria mozza in LA, which batalli is a part owner of and the exact same concept...u could understand that Otto could be much more than it is b/c that place is awesome)
re: Lau
Yeah, I do think the ramen isn't his strongest suit. The texture is a bit too soft. I do like the poached egg in the ramen though (actually I like poached egg in almost anything). Morimoto actually visited a whole bunch of ramen places in NYC (Ippudo, Momofuku, Minca, Setayaga and maybe another place -- I forget) and rated Momofuku as being #1. I'm not sure if it's because Chang prepared it himself. Maybe his workers aren't making the ramen correctly. And like Kobetobiko, I've sometimes had the pork buns with too little hoisin on it. So I definitely think it depends on who's making them. I've definitely had some misses at Momofuku. Not everything is great. But his hits definitely outweigh the mediocre dishes.
Kobe, I actually think his rice cakes are pretty different from the original. I'm not a fan of the original (called dduk bo ki in Korean) as the sauce is a bit too sweet and they just tend to throw the rice cakes in. Momofuku's version called for (at least the last time I had it as it seems that they alter their recipes a lot) the rice cakes being grilled or fried first creating the crispy/chewy contrast. Yum!
Milk Bar sounds great. The savory stuff all sounds awesome! The volcano! The pork and egg bun! And some of the sweets sound good as well. Not sure about the milks as I'm not a huge milk drinker to begin with. But I don't think I'm a fan of waiting on line. Will probably wait a bit until the craze dies down and they work out the kinks.
I like Momofoku (I've only been to Noodle Bar and Ssam) for what they've done in bringing the Asian food to a different level of popularity. In spite of that, I totally agree with you that "people who are less familiar with asian food are totally wow'd by his food, while I find that people who have a good understanding of asian food tend to be less wow'd by his food b/c while it is fusion he generally doesn't diverge from the original dish that much. Anyhow, that comment really only applies to the pork bun.".
I'll admit, too, that your hoisin sauce comment is spot on, imho.
Nevertheless, I'm excited to look for the first available time that we can make our way to the Milk Bar.
Lau, I have to agree with your mixed reviews of the Momofuku chain (excluding Ko, since I've never been). Went to Ssam last night, followed by dessert at Milk and found both to be lacking. It was my 6th or 7th time at Ssam, and every time I go to the restaurant I am either overwhelmed or underwhelmed. The execution is definitely inconsistent, and the seasonal menu items are hit or miss. As for Milk - despite it having been empty when my friends and I got there, the men behind the counter were completely disorganized and didn't know what they were doing. Plus the place was freezing - the only heat came from the baking ovens. The servers couldn't answer 1/2 of our questions about the food (i.e, "what kind of cookie is that?") and after handing us our receipt made us wait while they served the people that came in AFTER us. We had to go back to the counter to ask about our desserts, at which point one of the guys tried to explain to us how the system worked, having forgotten all about our existing order. He couldn't even slice the cakes properly. Granted, had the food been incredible, all could have been forgiven. But we found our desserts to be too salty and sadly underwhelming. I'm disappointed in Chang.
although i live in LA, i am often in new york and, every trip, find myself at one of the momofuku's; they (and century 21) are my don't misses. i love the modern, casual decor (architecture is my other passion) and always always feel comfortable dining alone, which i often am when i travel.
on the east coast to meet someone in philly, i took the train in and flew out of jfk so i could try the new dessert restaurant. unfortunately, i wasn't thrilled and am quite sad to report it.
i love soft serve, but prefer mine on the creamy side. because i'd had the soft serve at the noodle bar, i knew i'd probably get something on the icy side, so i put my preconceptions on hold and ordered a cup. they'd just filled the machine with the salty pistachio, which was what i really wanted, but it wasn't yet frozen, so i had the grapefruit instead. it tasted just like fresh squeezed grapefruit juice, which was nice, but i wanted it to be creamy.
before i write any more, i'd just like to say how much i disliked the girl behind the counter. bakeries are supposed to be fun, happy places, but she was so stern and abrupt i felt like i'd just told my seventh grade teacher my dog ate my homework and was about to be scolded. this was quite a contrast from the waitress at the momofuku noodle who, after i'd spent some time chatting with on my last visit, practically jumped from behind the counter to say hi when i popped in for lunch before dessert.
to go i ordered spicy banana bread, i think it was green chili, but can't exactly recall, and a corn cookie. both were extremely greasy which turned me off. the banana bread had a nice afterburner kick, which i enjoyed, but honestly, i was pretty grossed out by the oil slick the single slice left on the bag, my hands, even my lips. the corn cookie, also extremely greasy, tasted like a slightly crunch corn muffin. yawn.
i'll be in new york again on monday and will instead stop at chickalicious and have a cup of what i consider to be the most delicious soft serve i've ever tasted.
re: jrnlmkr
u should probably try the salty pistachio (assuming u like the salty sweet combo), it is creamy and its the one item there that i think is a standout item
I stopped in last night at about 6:30 and the Milk Bar was totally empty. Maybe times have changed there, or maybe it was the weather. Picked up a double chocolate cookie to go, which was intensely flavored, salty, not too huge, and very delicious.
Pork and egg buns are AMAZING. the milkshakes are great too, you can choose any flavor soft serve to be blended with any of the different milks. I can't tell you how many moans I heard from everyone around me when I was there this past Friday evening.
On a side note, Christina Tosi is incredibly friendly and approachable; even when I observed customers rudely telling her what she do to change her desserts, she remained pleasant and let them have their moment to rant. Lovely woman and I wish them all the best at the bakery.
went to momofuku milk bar to pick up some snacks to sneak into the movie theater... while i was also a bit freaked out by the grease stain left on the brown paper bag containing the three cookies we bought, one of them (cornflake, marshmallow, chocolate chip) was in my opinion delicious! we also tried the compost cookie (but i couldn't get into the coffee grounds flavor) and the chocolate-chocolate chip (nice, but nothing to write home about). my boyfriend has more of a savory tooth so he got the green curry banana bread with kimchee butter. the bread was tasty (though not particularly spicy) but i didn't like the kimchee butter at all. we also had little tastes of the snickerdoodle and salty pistachio soft-serve... i thought the salty pistachio was amazing -- really rich and the most complex flavor i've ever had in a soft-serve -- and i would like to go back for a real serving soon!
re: hungry_united
Yeah - I was freaked by the grease stains on the bag too, after carrying the cookies around for about 4 hours before taking them home. Made me think twice about eating them...but I'm glad I got over the fear of cardiac arrest...the compost and cornflake I had were superb!! An indulgent treat...Momo Ssam and the milk bar are a perfect combination, better than the noodle bar. I'm trying Ko this weekend so looking forward to a feast from chang...:)
re: Scotty100
Did the cornflake also have that same chewy like no other chewy cookie you've had before thing with it? I thought the gummy thing on the Compost cookie was a bit unsettling texture wise. I liked the edges with a bit of crunch a little more to the barely cooked middle portion. They're unusual.
went to milk bar with a friend about two weeks ago - a tuesday night after seeing gogol bordello at webster hall. seems like the place is either packed or empty... my one aesthetic complaint is that there are NO places to sit. luckily, the counter staff let us sit our tired bones down on the counter to the left of the door.
what we sampled and ate: we both got samples of the frozen yogurt (it was far too cold for an entire serving), grapefruit and snickerdoodle. i enjoyed the intensity of the grapefruit but my friend found it too 'grapefruit-y' and a little too bitter. the snickerdoodle was divine, like the cookie but creamier and just salty enough. we shared a slice of the dulce de leche cake, which though a bit cold, was otherwise perfect. so many layers of the caramel! also, at the end of the night, since they were closing up, the staff also sent us home with four of the chocolate-chip-and-cornflake cookies. they had surprising longevity and were still an excellent mid-morning snack three days after.
conclusions: milk bar is delicious, i want to try their interpretation of the pork bun and if you arrive shortly before closing, you get free cookies!
As far as desserts go, the offerings aren't all high end or interesting. It's a fun menu but if you're not careful it's very easy to find your taste buds knocked out from sugar overkill after say a sample of the salty pistachio and a bit of a pie.
I have been here a few times. The pies and cakes are actually not that good. The frosting is like biting in to a stick of butter, which is actually not as tasty as you would think. The women who work there are horribly rude, but the men are always friendly.
The PB and blueberry cookies are always excellent. The soft serves are excellent, especially when the cereal milks are the flavors du jour. Crack pie isn't anything to write home about, the cinnamon bun pie dried out within minutes, the candy bar pie didn't have any strong flavor besides sugar.
There are better places for dessert, if you are craving cookies or soft serve, it's worth the stop. But someone really needs to tell the ladies to tone down the attitude. It's a recession, and I'd rather support a small business that appreciates my patronage.
re: evdiner
I haven't experienced the bad service from the ladies that you have. But I will say that I find the desserts kind of so-so. Things are a bit too sweet and clumsy. I read an article about Christina Tosi (the pastry chef) eating sweets all the time. I'm wondering if their palettes are deadened from all the sugar they eat on a daily basis. I haven't tried the soft serves yet.
My choice for desserts in that area would be Chikalicious Dessert Club.
re: Miss Needle
the soft serve is really the reason that i think thbis place has some merit...i love pistachio and i like the saltiness...although if u dont like saltiness you might be ehhh about it
re: evdiner
I stop by often and I find all of the employees to be very nice and helpful. Christina Tosi is especially nice, and even works the counter when necessary. I normally just buy one item and bring it home, so they're not being friendly because I'm a big time spender. I like most of the desserts, love the green curry banana bread, chocolate cookies, and dulce de leche cake. For a couple of bucks you can bring something home that's probably delicious, definitely unique, and a change from another bland cupcake.
re: hungrycomposer
I agree with you. I've always found the employees friendly and helpful. Although I usually buy more treats than any sane person should buy for himself, I am not a big spender by any means either. A few of my favorites I've tried so far are the corn cookie, marshmallow cornflake and chocoloate chunk cookie, and compost cookie. I tried the cereal milk soft serve this weekend for the first time, which was also delicious. I will say that the desserts tend to be on the salty side, but I love the salty-sweet combination.
re: Eddie H.
I think the salty/sweet flavors are a little addictive - I haven't loved every item, but I keep going back to try new things. In a neighborhood that's filled up with nail salons, dunkin donuts, and bridal dress shops (!?) it's nice to see some creative ideas in the East Village again. It's certainly more fun than one more cupcake or chocolate chip cookie!


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Research News
View articles by month and year
Abdominal Fat May Increase Risk of Hormone-Receptor-Negative Disease
New research suggests that premenopausal women with a large amount of abdominal fat have a higher risk of hormone-receptor-negative breast cancer than women with less abdominal fat.
Link Between Obesity and Worse Prognosis Isn't Consistent
The analysis of several studies show the link between obesity and worse prognosis in women diagnosed with early-stage breast cancer isn't consistent.
Doctors Continue to Prescribe Standard-Dose Hormone Replacement Therapy
Despite a clear link between standard-dose HRT and breast cancer, many doctors continue to regularly prescribe standard-dose HRT instead of low-dose HRT.
Annual Screening With Both Mammography and MRI Seems Better Than Only Mammography for Women With Personal History of Breast Cancer
Research suggests that yearly screening with BOTH mammography and breast MRI might be better than only a yearly mammogram for women with a personal history of breast cancer.
Women With Family History of Breast Cancer Benefit From Mammograms Starting at 40
A new British study suggests that screening mammograms in women aged 40 to 50 with a family history of breast cancer are beneficial.
Children Can Inherit Abnormal Breast Cancer Genes From Father
Research suggests that women are much more likely to be referred for genetic counseling if the family history of breast or ovarian cancer is on their mother's side rather than their father's.
Study Reinforces Link Between Breast Cancer Risk and Hormone Replacement Therapy
A new analysis of Women's Health Initiative data shows that women who use combination HRT are nearly twice as likely to die from breast cancer compared to women who don't use HRT.
Centers for Disease Control Creates New Committee to Help Young Women Learn More About Breast Health
The CDC has created a new committee to help younger women, especially women younger than 40 and women at high risk of breast cancer, learn more about breast health and breast cancer.
Research Suggests Link Between Low Vitamin D Levels and Breast Cancer Spread
A small study suggests a link between low vitamin D levels and more aggressive or advanced-stage breast cancer at diagnosis.
Society Develops New Guidelines on Prophylactic Ovary Removal
New guidelines on protectively removing both ovaries and the fallopian tubes address the role this surgery can play in reducing the risk of both ovarian and breast cancer.

subset: commoncrawl


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Recent Stories
- New network for particle accelerator engineers
- Faculty leads new initiatives to stimulate postgraduate teaching and business innovation
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- Google award recognises Lancaster academic's focus on eye tracking research
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Developmental advantage for baby swimmers
Story supplied by LU Press Office
Baby swimming is good for developing balance and movement in young children according to researchers.
Children taught to swim as babies are better than their peers even at the age of five. The baby swimmers have better balance and are also better at grasping things.
The research was carried out by Brian Hopkins, Emeritus Professor of Psychology at Lancaster University and Hermundur Sigmundsson, a professor of psychology at the Norwegian University of Science and Technology (NUST).
The study involved comparing baby swimmers against a control group of children who had not learnt swimming while they were babies.
The only factor that separated baby swimmers from the control group was swimming. All other factors such as the parents' education, housing and economic status were the same.
The baby swimmers had participated in swimming classes for two hours a week from the age of 2-3 months until they were about seven months old.
A typical session might involve helping the baby do a somersault on a floating mat, having the baby dive under water, jump from the pool edge, and balance on the hand of a parent while reaching to pick up floating objects.
Both groups were given similar exercises at age five, including walking on tiptoes, balancing on one foot, skipping rope, rolling a ball into a goal and catching a beanbag.
The baby swimmers scored the highest in exercises that related to balance and the ability to reach for objects.
The study is due for publication in the May issue of 'Child Care Health and Development'.
Fri 30 April 2010
Associated Links
- Baby swimming: exploring the effects of early intervention on subsequent motor abilities - article published in the May 2010 issue of Child: Care, Health and Development
- Psychology Department - The Psychology Department's home page
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Almost 100 postgraduate students have been welcomed onto two new masters degrees that bring together expertise from across the faculty.
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Lancaster University research will enable business leaders to take more informed decisions about protecting critical infrastructure from cyber attack.
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Thu 09 October 2014
Lancaster University helps British fishing tackle manufacturer reel out new product
A British fishing reel manufacturer is tackling the industry's big fish thanks to help from Lancaster University.
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Wed 08 October 2014


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Written by:
Daring to be Single
When you dare to do;
What you want to do.
To dare and go where you want to.
Despite being single and on your own.
It feels strange and weird at first.
As if everyone is staring.
Then you relax and adjust.
You hold your head up high
& almost in defiance;
you have fun and do what you intended.


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Momentum 3.3
From lakes the size of small countries to new ways of thinking about phosphorus and making chemicals, the Fall 2011 issue offers refreshing insights on freshwater and related topics. Learn how international collaboration is helping to protect the vital role big lakes play in the well-being of people and ecosystems around the world. Gain new perspectives on biofuels and land use, distributed generation, a world without oil, the cultural complexities of deforestation and more.


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Read With Me Application
Updated On: Feb 26 2008 11:29:11 AM CST
Nominate your school for KCCI's and EMC Insurance's "Read With Me!" program.
One winner will be selected each month. Representatives from KCCI and EMC Insurance will read to the class, and present a $500 check to the school's library.
Copyright 2012 by KCCI.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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AS A SOPHOMORE IN 2013-14 CSCAA Scholar All-America honorable mention.
AS A FRESHMAN IN 2012-13 CSCAA Scholar All-America honorable mention.
CLUB Swam for NGSV Gator Aquatics in Laguna Hills as a high school freshman before moving to Mission Viejo Nadadores for his remaining three years.
HIGH SCHOOL A 2012 graduate of Laguna Hills High School ... Helped team to three Pacific Coast League championships.
PERSONAL Born June 3, 1994 in Fountain Valley ... Parents are Scott and Nancy Mitchell ... Has an older sister named Sarah and an older brother named Jake ... Majoring in history at Muir College ... Hopes to go to graduate school to get a Master's Degree or a PhD ... Making his first Junior Nationals cut in the 200 backstroke is his most memorable swimming moment ... Reading, writing stories, poetry, watching Netflix, going to the beach, long walks and video games are some of his hobbies ... Roots for the Los Angeles Angels of Anaheim, Los Angeles Lakers, San Diego Chargers and Dallas Cowboys ... Favorite athlete is Aaron Piersol ... Sherlock Holmes, Forrest Gump and Taken are his favorite movies ... Listens to Shakira, Blink-182, Bob Marley, Coldplay, Jack Johnson, Sublime and Owl City ... Loves orange chicken ... Greatest influences include Thomas Jefferson, Benjamin Franklin, George Washington, William Shakespeare, Abraham Lincoln, Richard the Lionheart and William Wallace ... One thing people may not know about him is that he has a white and grey stuffed wolf on his bed named Balto.


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Bit Dungeon
Make your way through demon filled dungeons as you search for your kidnapped wife. Discover new equipment and level up your character while you fight a variety of different monsters and bosses.
ControlsMouse + Left Click - move and attack
Hold Left Click for shield and to charge up stun attacks


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Looking to spruce up your walls in the new year? Here are some sites where you can get affordable art:
20x200: I have three words for you: Twenty. Dollar. Prints. No joke. There's a huge selection of limited-edition prints, and the 8x10-inch ones are $20. And if you're in the mood to splurge, you can get the prints in larger sizes, or you can add a frame.
Worthwhisland: Took me a while to figure out that the name is a portmanteau of "worthwhile" and "island"…and I presume it's pronounced accordingly, with a long i. Anyway, they carry a bunch of prints—and sculptures!—in limited editions. A bit more expensive, but still great prices for high-quality artwork.
Etsy also has a nice selection of affordable art (and any crafty thing you could think of), and you get to buy straight from the artist.
And, if you're in D.C., you may want to check out the Pleasant Plains Workshop. I haven't been there yet, but their website makes me want to skip class and go immediately!
A wine can be fortified with liquor made from the same base (e.g., grapes, honey, agave), and it's still considered (and taxed as) wine!
The Art Law and Entertainment Society will be hosting a Wine Law discussion on Thursday, November 17th, at 7:30pm in the Student Conference Center (Lisner 201).
Cary Greene, GW Law professor and current Chief Operating Officer and General Counsel for WineAmerica, will be discussing the domestic wine industry and the federal regulations that affect winemakers in America. Following the discussion, we'll have a tasting of several domestic wines!
If you would like to attend, please RSVP beginning November 9th, 2011 to firstname.lastname@example.com. Hope to see you there!
In honor of its 90th Anniversary, the Phillips Collection is hosting a Birthday Bash on Saturday, November 5, from 10 a.m. to 8 p.m. Not only is admission free (!), but there are cupcakes and musical performances and lots of other fun stuff throughout the day. This is a great chance to see the Phillips's new Degas exhibit, as well as the permanent collection. (Don't miss the Rothko room!)
Interested in Art Law and career opportunities related to art? Come to the Art Law Career Panel to hear from lawyers practicing in the field! It'll be a great opportunity to network and ask specific questions about career possibilities.
Wednesday, October 26, 6:00 pm in the SCC
Refreshments will be served! This event is sponsored by ALES and the GW Small Business Clinic.
Our featured speakers will be:
*Laura Possessky
Ms. Possessky has a national practice in intellectual property, media, and entertainment law at Gura & Possessky. For over a decade, she has counseled artists, nonprofits, associations and small businesses on intellectual property protection and on content transactions in publishing, television, film, media and the internet. She also advises clients on First Amendment issues relating to fair use of third-party content and intellectual property. Prior to working in private practice, Ms. Possessky was with the Smithsonian Institution, negotiating agreements for museums revenue-generating activities including publishing, film and image licensing, product development, art consignments and special events including the Presidential Inauguration.
She currently serves as the President for Washington Area Lawyers for the Arts and as an elected Member of the Board of Governors of the District of Columbia Bar. Recently, she was appointed to board of the Women's Bar Association Foundation. She received her J.D. from Georgetown University Law Center and her B.A., magna cum laude, from the University of Pennsylvania.
*Allison Marvin
Ms. Marvin is a solo practitioner specializing in art and business law. Her clients are players in the art world, such as artists, galleries, collectors, for whom she often does contract and licensing work. Ms. Marvin is also an art advisor with her own consulting firm, Sightline, where she guides collectors through galleries and artists' studios to find and place artwork. She works with galleries and artists in the D.C. area and around the world.
Before starting her businesses in June 2004, Ms. Marvin was an associate at Covington & Burling in D.C. in the Intellectual Property, Information Technology and Privacy practice groups. She attended UVA Law School and Haverford College, where she majored in Comparative Literature and minored in Art History.
*Rachelle Browne
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Tourtiere, a Quebec specialty - Meat Pie (recipe)
- m
- morebubbles Oct 13, 2006 08:23 PM
All this talk about ground pork and about chicken stock got me to bring out my favorite tourtiere recipe, for which I've made the pie dough and will finish cooking the whole thing tonight. I doubled the recipe because it 'disappears' fast! In case anyone else wants to try it, here it is:
Make dough for double crust pie, chill, wrapped, for 1 hour
1 onion, chopped
1 Tablespoon unsalted butter
1 lb. ground pork
1 stalk celery, chopped
2 garlic cloves, minced
3/4 cup chicken stock (I use homemade)
1/2 teasp. salt
1/2 teasp. thyme
1/4 teasp. ground allspice
1 bay leaf
2 Tablespoons fresh bread crumbs (I use dry)
In a saucepan cook onion & celery in butter over mod. heat, stirring frequently, for 4 mins. Add garlic and cook the mix for 2 mins. Add the pork and cook stirring until pork changes color. Add the chicken stock, the thyme, salt, allspice and bay leaf and simmer the mixture, covered, for 30 mins. Let it cool and stir in breadcrumbs.
Roll ball of dough into 9-inch round,fit it into a 7-inch pie plate & spoon pork mixture into it. Roll smaller ball of dought into 7.5 inch round and lay on top of the filling. Press edges together to seal pie and trim excess dough. Make a 1/2 inch X in the center, brush dought with egg glaze (1 egg, beaten with 2 Tablesp. cream) and bake the tourtiere in the lower third of a preheated oven (425 degrees F) for 10 mins. Reduce heat to moderately hot (375 degrees F), transfer the tourtiere to the middle of the oven and bake it for 25 mins. more, or until crust is golden.
Thanks for the recipe. My mother used to make this sometimes, learned fromn her French-Canadian mother. We used to call it "tout-care" pie, hah!
Thanks for the memories. Tortiere was one of the first things I ever made (in high school) and the recipe came from watching Graham Kerr's show, the Galloping Gourmet. I was watching this in Canada before I had even heard of Julia Child. Kerr's recipe used water instead of stock or wine but poured in out of a wine bottle to keep up appearances.
re: gourmaniac
There are many traditional variations on tourtière, using game meats, such as la tourtière du Saguenay (ou du Lac-Saint-Jean), made of diced (not minced) meats and diced potatoes, with onions of course. And nowadays there are many tourtières featuring meats other than pork, for non-pork eaters or people who want a lighter meal.
There are also surprisingly successful vegetarian tourtières based on millet, seitan, or "fake meats" like the popular Yves Veggie line. Something I often serve as a veggie option, for a winter meal.
Thanks for that recipe... Is there a traditional way to serve it? Hot or cold? Is there anything usually served with it?
re: manya7
Actual ketchup or chow-chow, aka green tomato "ketchup"? We've always used the latter, and I assumed it was the traditional tourtière condiment.
re: piccola
French Canadian here. We always ate it with Heinz ketchup but I could easily see "Ketchup maison" (homemade ketchup) being used.
We used to eat it hot.
re: CaptCrunch
Where are you from, CaptCrunch? I don't know anyone in Québec who eats it with Heinz-type ketchup, but obviously I know a tiny subset of the Québec population and French-speakers elsewhere in Canada. My francophone friends in Ottawa use homemade-type chowchows and such as well.
re: lagatta
I'm from Montreal, originally from the south shore.
We ate paté chinois with ketchup too and highlighner fishsticks with a mix of mayo and ketchup. Mind you, I was a kid in the 80s so this wasn't the glamour years for cooking.
My mother would make the weekday Tourtière. It would be a pretty thin affair, made mostly from ground pork if I remember correctly and would most probably come from an adaptation of a recipe in the Jehane Benoit cookbook (she was our Julia Child and my mother's generation used that big fat book often... the pages were bent and the pages corrected from decades of use).
The Christmas holidays would be something else however and we'd always have an aunt or another member of the family whip up their "special" Tourtière recipe.
We didn't use homemade ketchup at home. My memories of homemade ketchup are the same category as fruitcake. The uncle would give a "Lions club fruitcake" and the aunt (always the one with the most time on her hands) would distribute her "homemade ketchup", usually pretending she got the recipe from a talking holy burning bush..
re: CaptCrunch
Same here on the different styles for the different time of year. A normal tourtiere the rest of the year would be ground pork/beef combo, but the Christmas holiday tourtiere was actually made from a combination of shredded roast pork and beef. Totally different.
And we used either Heinz-style or homemade.
re: CaptCrunch
Our Jehane Benoit book is cherished. My mother-in-law made many meals from that book. French Canadian cooking is very good.
re: manya7
My Grandmother served it with her homemade chili sauce (not chow-chow), so sort of a vinegary ketchup. It cuts the richness of the tortiere (her recipe had ground veal, pork and beef - lard crust - and one of these days I'll dig it up and make it). If I'm eating commercial frozen tortiere and I don't have chili sauce I will eat a dill pickle with it.
re: julesrules
I could totally see it with a good spicy/vinegary condiment, like those pickled hot peppers. Even the veggie version (which is what I eat).
Something to look forward to at Xmas...
re: manya7
We have always had it with good gravy and crispy fresh frites, but we're from NY State. Only 15 minutes to the Quebec border, but frites, gravy and peas always seem perfect. Our favorite for Christmas Eve.
re: Candy
Candy, I like your idea of frites and a good rich gravy plus we LOVE peas in this house! I'll make it (again) Wednesday as that's my day to buy meat at the market.
I'll be buying Rhubarb too so I can make the rhubarb ketchup from
re: iL Divo
If you are a pea-loving household, have you tried this Italian way---cooked peas mixed half-and-half with cooked rice and served with a lot of grated Parmesan cheese?
re: Querencia
no I haven't and I'm way late at seeing this, sorry.
so cook peas drain add 1/2&1/2, cook rice, mix the two, lots of parm cheese. that could be my entire meal. TFS
re: manya7
Traditionally it's *ketchup maison*, homemade ketchup that bares little resemblance to American store-bought ketchups like Heinz's. It comes in a jar; is loose, chunky and watery (similar to salsa); sweet; vinegary; and redolent of sweet spices.
re: gido
lagatta, great that you reminded me of the vegetarian tourtieres too. I've got to look up some recipes for that - do you have any that you like/use, by chance?
gido, It's served so many ways. You could have it as part of a brunch for example, with baked beans, ham etc. Here it's often served along with other offerings at holiday turkey dinners. I'd serve it warm, keeping the crust a nice texture (in other words I'd avoid heating it in a microwave). Myself, I'd eat it with any(or all) of these: baked beans, mashed potatoes, &/or a salad if I'm eating it at lunch. And I do make it at Christmas, to serve along with roast turkey. At times, I've made several & have frozen a couple of them, ready for the final baking another day; a great time saver!
re: morebubbles
I'll have to remember exactly what I put in the veg tourtière. I've had luck using some Yves fake ground meat, but I also add vegetables as I don't like the fake meat taste to dominate. Mushrooms, sautéed in red wine, are a nice touch. Onions are mandatory. Personally, I do like to bind tourtière with a bit of grated or mashed potato (or other root vegetable), but that is a bone of contention among tourtière makers.
One that was very successful featured some St-Ambroise oatmeal stout as the liquid...
For meat eaters, I make a lovely one from venison. You do have to add a bit of fattier meat, or some other fat or oil,
As for the ketchup, I think it depends on the family, the region, the mileu. Tourtière "ketchup" for me is a kind of relish, made from tomato or various fruits - and typically best bought at autumnal church bazaars.
re: lagatta
hi, my family is from the three rivers area and we used to eat what my grandmother (and everybody else in watertown, ct) called PUTSINS....they are dumplings with ground meat, cinnimon, nutmeg, and cloves...in a great gravy made from the broth of many different meats boiling for hours together.....they are the best....but i can't find anything about them on the internet.......have you heard of them?
re: redsoxmama
Your description makes me think of "ragout de boulettes", a stew of meatballs made in a thick pork gravy, but the word "putsin" with the word "dumpling" makes me think of "poutine râpée", an Acadian recipe made of ground meat stuffed potato dumplings. Does any of those two ring a bell?
re: redsoxmama
I know that "soon" I want to do a gravy like you described.
a pot on the stove for a week being added to with dinner vegs and various meat scraps/bones + liquid day by day simmering away slowly. at the end of the week full of flavor.
And I do remember those little bundles of goodness-heard about them somewhere, online, magazine, TV...can't remember.
re: lagatta
i find the whole relish on tortiere wierd...but a vegetarian version...i did side by each my pork based and with yves ground round...did pretty much everything the same...the end of the day yves was chewy...so i just took two thirds of it ...minced it in my blender stirred in the last third...and it was so close to a "traditional" meat pie
re: gido
Mémé always served it (after midnight Mass on Chrismas eve) at room temperature or warmed, with fresh cranberry sauce and dill pickles. I see after looking at other replies that these are apparently not the usual accompaniments. :-) On the other hand, the theme in general seems to be something vinegary or tart to cut the richness of the pie.
re: alyciamarie
Oh, I'm glad you started this up again in time for ""Les Fêtes". Any new recipes you've found?
re: lagatta
When the wife makes a batch (usually about 20 pies at holiday time), I'll shanghai two before baking. I add cayenne to one, making a "hot" pie and cretons seasonings to another, a cretons pie. Not quite traditional, but very tasty indeed.
I just busted out my families recipie with a few small twists. I added 30% ground turkey to the ground pork. It makes it a little lighter. I also used water and 2 tablespoons of salted butter instead of stock. I also add cinimmon, nutmeg and sage to the mix. The extra herbs and spices really kick up the flavor a little. The sage is a hint from my french relatives.
Also I made it in tart sized pans so that each one is a nice individual size. They are easy to keep and easy to reheat this way.
re: jdean1
I had tourtiere in the Red Shoe Pub in Mabou on Cape Breton Island a few weeks ago. It had a nice, allspice flavor to it.
re: kelseyfrost
Yup, my Maine family calls it "toochie" too.
We use 3/4 lb. lean ground pork, 3/4 lb. lean ground round, and allspice -- but no other spices. No garlic. I was taught to boil the meat and one very finely chopped onion with 1/2 c. water in a pot for about 2 hours, until the meat is, well, grey. Boil 2 potatoes, peeled and diced, separately. When they're soft, skim the fat off the meat mixture, add the potatoes, and mash it all together with a potato masher. Add salt and allspice, some pepper, then spread the mixture in a crust-lined plate, add top crust, brush with egg wash, and bake for about 20-25 mins. until golden.
Even better the next day. I do like it cold and with ketchup.
re: lobsterfest
Funny how you say 'until the meat is, well, grey.'
My mother-in-law frequently complained how my wife's meat pie (we don't call it 'tortiere') was pinkish. "The meat's not cooked"
"But ma, it boiled for 2 hours, how can't it be cooked?"
"I don't know, but it ain't cooked..."
I paid more attention to her technique - she was adding salt to the pork/water mix immediately, the pork was still raw and the water cold. In the time it took to come to a boil, the ground pork had been slightly cured by the salt, retaining a pinkish color.
Afterwards, she only salted at the end of the cooking process. Mother-in-law was happy, no longer eating 'raw' meat pies. HAHA
She needed that 'greyness', simple as that.
re: porker
Yeah till the meat is grey or gray,,,my family tradional tortiere is pork water salt and cloves.....no potato no veggies just very simple,,,but the colour is wierdly the key
re: lobsterfest
Yup... my family is from Quebec and this is exactly how I remember my aunt making it, and how I make it now too!! She left the potatoes cubed in the pie though,and so of course since this is how I first had it when I was young, this is how I prefer it now. We would have it hot for dinner with some gravy (although it didn't need it, IMO), and then cold with ketchup in the morning with our coffee. I MUST make it again this year, per request of my younger son who's asked me to write out the recipe for his wife. And the tradition goes on... (smile)
As all this back-and-forth makes clear, it can't be stressed enough just how variable tourtiere ingredients can be. I heard an interview with a French Canadian food expert who, when the host finally asked, "So, which is the best tourtiere?," replied, "The one your mother made." The New York Times ran a lovely, mellow recipe a few years ago (no potatoes, just like the ones I grew up with and prefer). You may enjoy listening to this radio piece from a while back:
By the way, if you can drum up a batch of Quebec rhubarb ketchup, it can make a nice accompaniment--I think so, anyway. Eat hearty.
re: Barry Foy
Mango chutney, yum. And ditto on the beets!
re: Barry Foy
sounds delish
re: iL Divo
That sounds wonderful! In the spirit of what carswell and I had spoken of.
This also reminds me of chutney. This is subtle and mild, but people who like heat could also kick it up a bit. Thanks.
re: lagatta
lag-yep but yesterday in my 3 markets attempted no rhubarb in any form so can't make it until I find rhubarb. I will make it eventually-not the tourtière which I'll do tonight but the rhubarb. being in Newfolden Minnesota late September wish I'd have grabbed a few stalks of rhubarb out of cousins backyard-dang. have bought it before in produce section here in southern Calif but produce guy said he has no idea why he's not received rhubarb yet. Oh yeah!
Well, I am on the second time making this as the first time was a hit, despite my not having ingredients and having to improvise. The first time was with a bisquick crust, and now I'm onto an olive oil crust. Also had to swap the stock this time, but the main flavors/ingredients are all there. I'm in Nantucket, and even though it is May already it is cold and wet outside! Feel like spring is never coming. So glad you posted this recipe for people to enjoy for years to come!
My friend from Montreal said to use game meat as a mix with
the ground pork. I have ground bison and will use that along
with a mix of shredded carrots and diced celery. This is accord-
ing to one recipe. From my research the recipes are as varied
as the cooks that produce them - as are the sides and
re: Johnny West
great thread! I made this for the first time and it turned out great! I used ground bison & pork. Thanks!
re: Johnny West
Bison or deer both make very tasty tourtières - and the deer brings it back to the game tourtières made up in the Saguenay/Lac-St-Jean regions, but you do have to add a bit of fattier meat such as pork. I've had caribou tourtière. Yum.
Duck tourtières have become fairly popular, and rich duck meat needs no porky addition. We are having one tonight (I'm not making it this year).
re: lagatta
lagatta, I was fascinated to learn that the original tourtiere recipe was passenger pigeon (I kind of live in Quebec, but am not francophone, so did not ever consider the root of the name).
Mrs porker is making a thanksgiving dinner tomorrow. She already made 9 meat pies (our "traditional" is pork hash and potato).
Hiowever, I bought duck today (inspired by your post and the original fowl-based tourtiere)and will make a filling with it tomorrow. The wife will make the pie.
Can you share your recipe for the filling?
re: porker
I don't really have a written recipe - my neighbour downstairs made one last year, braising the duck in a bit of liquid (I used a small bottle of dry cider). I browned the duck on all sides first. I'm adding in sautéed red onions, probably a bit of potato and some parsley root (since I happen to have that). Friend said to add in some lardons.
The spices are pretty much the same as the pork one, though I add in some favourite aromatic spices, such as cardamom, and I'll put in some shallots.
There are quite a few hits on google for "duck tourtière" and "tourtière de canard". Your hunches are as good as mine. What I'm pondering is my crust recipe as oddly, my duck didn't produce as much fat as I thought it would. There isn't even quite a cup, and normally a braised duck would produce more than that. So I'm wondering what to do - buy more duck fat, or mix in some other fat?
As for the duck meat, a pleasant feature is how it makes feathery filaments, that give a lot of character to the tourtière.
I'm sure tourtières have many origins. http://nature.ca/notebooks/english/pa... (switch to French, and its "tourte) but such savoury pies were common in Europe at least from the Middle ages.
re: lagatta
Thanks for your reply.
I will look at a few web recipes for idears. Right now, I'm thinking of using a red wine braise. The crust will be conventional lard/flour/salt/H20/scant vinegar sans duck fat.
I'll let you know how it comes out.
re: porker
So I chopped up some lardons and crisped/melted them. Removed and seared duck (rendered more fat than the lardons), removed. Added chopped onion/shallot, cooked until soft, added ~1oz brandy (a salute to the couriers de bois), ~1C red wine (a salute to my dad), duck, lardons, chicken broth (not enough duck to make a broth), 3 pinch ground clove, 2 pinch each cinnamon, sage, 1 pinch allspice and cardamon.
Its braising now. The broth smells and tastes great.
I'm thinking of adding a potato small diced, and maybe thickening later with a browned (we call burnt) flour.
Mrs Porker is being cagey today. She said she ain't making the pie dough...she'll show me how instead....
re: porker
I used dry Québec cider, but red wine is always good in a braise!
I did the thickening with the farine grillée (browned or burnt flour) and have added not only some small diced potato, but a larger quantity of cooked, very small diced and browned with the red onions parsley root - a seasonal treat from the Jean-Talon market - they are parsley with a larger root than leaf, sort of like celeriac as compared to branch celery. I finally bought some lardons too, as I don't anticipate any non-pork eaters (the Jewish and Muslim friends who are likely to show up are as non-observant as I am, as a lapsed Catholic). And I am going to make a vegetarian tourtière too.
I'll have enough for two smallish tart (quiche) pans, plumply filled. That is handier for me than one large one, as I'm freezing them.
But I still have to go buy some more duck fat or some compatible fat for the pastry! Making that tomorrow (and of course I got a rush of work when starting the tourtière process...)
Are you going to eat this soon, or freeze it for the Christmas/New Year's holidays?
re: lagatta
We ate it, still warm outta the oven.
Mrs Porker did a Thanksgiving dinner last night - turkey, stuffing, mashed potatoes, gravy, 'slaw, meat pie, pickles, and a duck tourtiere.
It was *very* good.
Thanks for your help and inspiration!
re: porker
I'm so happy I could help, as I was just feeling my way through it myself, since this is something I make about once a year...
Finally it will be two smallish tourtières, as that will be easier to freeze and serve, whether I have two guests or more. I made one just now, with the duck-fat pastry. It is chilly here, and the little tourtière is out on a shelf I have on the balcony behind my typical Montréal-triplex kitchen. In a box, in case hungry cats or squirrels are interested. The pastry seemed to work, but of course I'll only know in a few weeks, as it is being frozen for the Christmas/New Year's season.
For people who keep kosher, a duck tourtière with duck-fat pastry might be a nice solution around that time of year!
I didn't grow up with Tourtiere. I discovered it in a Canadian Living cookbook. So I don't know what's authentic or traditional. I just know the one I made with the lard crust and ground pork cooked with potatoes, spinach and fennel seeds is fan-****ing-tastic!
re: PotatoHouse
Lotsa people I know use gravy on their tortiere. Usually served at Christmas or New Years or other holidays, theres likely a turkey or beef gravy on the table.
re: porker
I just finished the filling for a tourtiere. The dough is chilling in the fridge. At the end of this beautiful fall day, I will combine and bake them, and serve with baby greens and a sharp vinaigrette (and maybe sliced fresh pears). Life is good.
BTW, my recipe is REALLY different from the one above - there must a a million variations! Anyone know the history of tourtiere (AKA French Meat Pie)?
re: sandylc
It`s also good with green chow chow and homemade pickled beets. Below a link on history of the pie.
re: Ruthie789
jealous sandylc, your dinner sounds wonderful. I love tourtierre, esp at this time of year.
My recipe calls for 1/2 pork, 1/2 veal. And beets and mango chutney are musts.
I must make one very soon. Thanks for the reminder.
re: Ruthie789
Very interesting! And of course, I had to google passenger pigeons, too. Doubly interesting. Chow chow is something I have only read about - need to look at that next. You have made me very busy with your innocent post!
re: sandylc
Just don't get two bushels of green tomatoes like I did. I was chopping and canning all weekend last year. My mother-in-law was French Canadian and made many traditional foods. You might find these recipes in a cookbook from Jehane Benoit. Also Laura Calder has done a segment on her show about French Canadian cuisine.
I'm rebooting this now, for any updates on tourtière. I'm making a duck tourtière - duck braised (with a small bottle of dry cider - these are small beer-bottle sized) sauce made with reduced stock of cooking liquid and bones. While not hot, seasonings will be a bit more lively than traditional, and include cardamom!
By the way, a duck tourtière can also be kosher or halal, if other alimentary rules are followed. The original tourtières were made with "tourtes" (passenger pigeons) not pork and not even mammalian game.
re: lagatta
I did not know the passenger pigeon link.
I guess people didn't have much choice in choosing another filling...
re: lagatta
Actually the "tourtière" was the dish in which the pie was made. The filling evolved probably in a very organic fashion depending on location, customs and availability of the game.
Even now you get the regionalism in the concept of the dish (the two main variations I know of are "Tourtière du Lac St-Jean" vs "Tourtière Standard" but I'm sure every region has their small touches).
Interesting point I read that the crust in these savory pies were originally less used for taste or for texture but as a mean of keeping the filling from spoiling for a longer period.
My family is from Quebec and every year my aunt would make this for the holidays. One year I asked her for the recipe for Christmas (as a joke) and she game me hers, along with my own pie. Boy, was I happy!!! Now I make it for my family and my younger son has asked me to give my daughter-in-law the recipe. I'll do the same as my aunt did, make them a couple of pies along with the written recipe. It's the standard tourtiere recipe with cubed potatoes, diced onions, ground pork and allspice (with the ketchup on the side, of course). I can remember my mom and aunt having a slice of the leftover pie for breakfast with coffee... that's my favorite way now too!!! :)
I am making a similar pie that I know from working at a lovely San Diego upscale Deli/Bistro called Piret's; it is called "Tourte Au Chou". Recipe came from their first Charcuterie chef who haled from around Lyon, FR....
The recipe is very similar to the above, except no celery, and shredded cabbage - alot - about 6 cups - are added after the pork loses it's pink, and then all is stirred around until the cabbage softens, 15 minutes, then 15 minutes more with seasonings and just about 1/3 cup stock, a drab of brandy (optional) or hard cider.
Cool a bit; fill lard crust and top with top crust, egg wash, vent. Bake. Serve RT or just warm - best much later in the day, or next day if possible.
I am excited to make this, shall report results....
re: gingershelley
The "au chou" part is the cabbage. The Canadian-French version (which traveled w/my ancestors to Massachusetts), has no cabbage in it, and its pork is simmered in water, not fried. And, as others have mentioned, is ideal cold (or warmed) w/ketchup for breakfast Christmas morning.
re: TMarkham
I've always sautéed my meat for tourtière. I guess the idea of simmering meat in water is just utterly unappealing...
re: lagatta
I saute mine as well. Ground meats are generally simmered in water to produce a finer texture; I achieve this by grinding the COOKED meat in my food processor. It makes the texture of the finished pie filling more moist and tender.
was gonna make this tonight until today I could not find rhurbarb for the rhubarb ketchup recipe I wanted to make. I can still make it but the ketchup idea fascinated me and all 3 markets I went to day had none, no fresh, no frozen and is there even canned? I'm so sad, dabnabit
re: iL Divo
We tend to buy it fresh in season, and freeze or preserve dishes, ketchups and other concoctions (chutneys etc) made from it. Perhaps it is a food eaten more in cold climates...
re: iL Divo
Do you have a store specializing in British foods in your area? You may find chutneys or picalillis(type of relish) at a British store.
re: Ruthie789
In Montréal, one of the best sources for such foods is actually a very quirky hardware store in Westmount (an upscale, traditionally "English" area), Hogg: 4855 Rue Sherbrooke Ouest, Westmount, QC H3Z 1G9 (514) 934-4644 They have a whole aisle of British foods.
re: lagatta
Man Montreal is far..... :)))))))
re: iL Divo
Yeah, but you might meet Fifi
(go to 5:00 mark, she's a blast)
re: porker
pork, did you really mean to put a cartoon up there?
am I missing something?
re: iL Divo
lagatta mentions Hogg hardware (which I loved before they moved) in Montreal then you posted "Man Montreal is far..... :)))))))"
I posted the Bugs Bunny cartoon (a fav of mine) where Bugs has to deal with Black Jacques Shellaque (apparently French Canadian). At one point (5 minute mark of the vid) Bugs says the telephone is for Jacques - "Its Fifi from Montreal". The phone blows up and Jacques says something like "that Fifi is a blast".
Just my 2c segway to Montreal......
re: porker
Ha! Segue or Segway?
I'm really looking forward to eating the tourtières. Friends returning soon. CdCarter, I've certainly reheated single points of leftover tourtière, but never thought of topping them with an egg. Any egg involved would be eaten on the side, with other bits and bites.
re: lagatta
Oh no, now I have to go on a field trip!
re: Ruthie789
I do Ruthie. and thanks for the info on British food stores, good thought.
But my quest was to make (from the recipe) the rhubarb ketchup.
I really want to make that as I've lost interest for the time being in making the tourtière if I can't get the fresh rhubarb. So guess I'll wait until I can find it wherever.
re: iL Divo
Would frozen rhubarb be an option? Don't give up, or grow that rhubarb patch next summer.
Fresh hot tourtiere on Christmas Eve, but even better is that single slice reheated in the oven on Christmas morning (to get crispy edges) with a fried egg on top!
re: GourmandGirl
Gourmand Girl, there is considerable overlap. People who are not of old French stock make them in Québec, and francophones outside Québec (even in New England) do too. And that's without getting into the politics! Some pure descendants of the first French settlers here (I'm a mix of stuff, that and other things) find "French-Canadian" an old-fashioned term to say the least. Some people I know would consider it rather offensive. (This is in Québec, not elsewhere in Canada, or in New England).
re: lagatta
Even if it is a Quebec thing, its a great dish to have especially in winter time.
re: Ruthie789
Yes, and I've had vegetarian tourtières, and stringently pork-free kosher and halal tourtières. (Hint: lamb has similar rich flesh). I usually make a duck one, and make a vegetarian one if there are vegetarian guests. I've also had caribou tourtière, as a nod to the far North.
re: BananaBirkLarsen
Good for you! I wish you have fun with it! :)
L'encyclopédie de la cuisine canadienne is probably one of the classic french canadian cookbook (that and the recipes from the cercle des fermières [farmer's circle]).
I don't know if they adapted her recipes but most of the stay at home moms of the baby boomer generation in Quebec learned from that book. If you want one you either have to find it in a used bookstore or buy it new because there is no way you'll get it from your mom.
She's basically the french canadian Julia Child (she also received the order of canada for her contribution!).
re: CaptCrunch
I wasn't able to find "L'encyclopédie" (at least not in my price range), but Abe Books had both "Madame Benoit Cooks at Home" and "Enjoying the Art of Canadian Cooking" for just a few bucks apiece (I assume they're translations?). I grew up in small town BC, and so was rather removed from that part of Canadian culture (in spite of the fact that I was a French Immersion student all through high school and many of my teachers were Québecois), so I'm really excited to learn a bit more about French Canadian cooking.
re: BananaBirkLarsen
From what I understand Mme.Benoit made a lot of cookbooks. There was one big one everyone had and a lot of other ones she made later on as she had a pretty long career.
I know the "Encyclopédie" because everyone of my mom's generation had it and I inherited a vintage copy from my aunt (a deluxe version with cardboard cover no less!).
I know they reedited the french version (I still see them sold in stores sometimes) but I don't know if they did the same for the english version.
For me its part history and part cooking. The recipes might not be perfect but the best recipe books had anotations in the margins, subtle changes made to the recipes, hand written variations received from relatives during the holidays... The pages were scarred, bent, yellowed, the corners were torn... I think my mom's version has a stove coil tattoo on the back cover from what must have been an early mistake.
Tell us what you think and, should you want to modify a piece of the recipe, you are only keeping with the tradition!
re: CaptCrunch
"The recipes might not be perfect but the best recipe books had anotations in the margins, subtle changes made to the recipes, hand written variations received from relatives during the holidays... The pages were scarred, bent, yellowed, the corners were torn... I think my mom's version has a stove coil tattoo on the back cover from what must have been an early mistake. "
This is what I'm hoping for! Both books were used, and at least one was described as being in questionable condition, with writing and lots of food stains. To me, lots of food stains means lots of good recipes. And you can always tell the best recipes by which pages are the most stained.
re: BananaBirkLarsen
You are getting a great cookbook. The Encyclopedie has an English equivalent, called Madame Benoit, The New and Complete Encyclopedia of Cooking. I picked mine up second hand at a yard sale. You might also like two other Canadian vintage cookbooks, Kate Aitken's Canadian cookbook and The Laura Secord Canadian cookbook. Mme. Benoit had cooking shows in both English and French, she was very skilled in the kitchen.
re: Ruthie789
I'd love to find the original -- It's been a lot of years, but I think my French is passable enough that I could follow along with the help of a good French-English dictionary, and it seems like something always gets lost in translation if you don't get the original. I'll take a look for those other cookbooks as well. I wonder if Mme Benoit's cooking shows have made it onto YouTube? I would also love to find a cookbook of Canadian Doukhobor cooking, since that's what so many of my friends' families cooked when I was growing up.
re: BananaBirkLarsen
How about Edna Staebler, she did a whole cookbook on Mennonite cooking? I have both English and French versions and the encyclos, are very much the same. Sadly there are not editions of the show on youtube, I did try to find them. The Laura Secord Canadian Cookbook features regional cooking and does have a recipe for tourtieres. As well the Madame Benoit books have newer editions. I loved her spirit, she loved to entertain,and to educate in all levels of cooking including how to properly serve it for presentation. I watched many of her shows on the CBC. I will keep an eye out for her old books for you.
re: BananaBirkLarsen
Here's a bunch of originals for sale and they are not too expensive (I don't know why but Kijiji is well implemented in french quebec).
The one I received from my aunt, and the same version my mother had, was the yellow cover:
Wow, that is very different recipe from the one I use. I grew up with French Canadian grandparents and we eat pork pie every Christmas Eve. My Nana's recipe was very simple,but always combined beef with pork, not all pork. And I think she used next to no spices, just salt & pepper. And it was bound with potato, not bread crumbs, stock or eggs.
I have since found a recipe from a Quebecois restaurant or hotel, I believe, I no longer have the original magazine article, ire typed the recipe to store in my computer files. It calls for pork & beef also. But I really love the spices that add a really nice flavor to it : dry mustard, cloves, thyme & sage. I find it very interesting to read all the different variations that people use.
I'm making my first tourtiere for dinner tonight, using Mme. Benoit's recipe as a starting place, and this wonderful thread to fill in all the blanks. I'm using a pork-turkey mix (mostly pork) and cubed potatoes instead of bread crumbs, since I'm currently working my way through a huge bag of potatoes. Allspice and sage for the seasonings. Fresh celery instead of the "poivre de celeri" (celery pepper -- I looked this up and all I could find was a question on another forum, apparently from someone also making tourtiere) I'm thinking I'll saute everything to get some browning, then simmer for a while to break it down a bit (best of both worlds?) Ketchup from a bottle and meyer lemon-marinated asparagus for my acidic side.
re: BananaBirkLarsen
For celery pepper, I looked on my side and even some french quebecquers seem to be having some problems with it.
Its a mix of celery seeds and pepper. One recommendation I saw was replacing it with a mix of 2/3 celery salt and 1/3 pepper per volume if you can't find it.


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Having spent some weeks in Barcelona this past summer, I was intrigued to read Carlos Ruiz Zafón's series of novels about writers and booksellers in Franco-era Spain. I actually started with the third book in the series, The Prisoner of Heaven. I enjoyed it immensely and am hoping to read the other two, The Angel's Game and The Shadow of the Wind before the end of the year. A fourth novel is expected soon, to complete the set. The books are not time sequential and do not have to be read in order.
Daniel Sempere runs a bookshop with his father, just off Las Ramblas in the gothic quarter of Barcelona. Daniel, his wife Beatriz and their newly born son, Julián live above the shop. They are happy, but Daniel has some doubts about his wife's commitment to their marriage. Sempere and Son have only one employee, Fermín Romero de Tores and it is Fermín's story that is divulged in The Prisoner of Heaven.
Life in Franco-era Spain was fraught with danger. The Fascist regime was eager to eradicate any and all opposition, and many intellectuals, scholars and writers were imprisoned during the early years to quash intellectual discourse and political resistance. Fermín was one such prisoner (though not the Prisoner of Heaven of the title) and this novel tells of his capture, imprisonment and escape from the Castell de Montjuïc at the top of Barcelona's highest coastal vantage point.
Zafón tells the story with tender prose and endears each character to the reader. After a mysterious stranger enters the bookshop and leaves a very enigmatic and expensive gift for Fermín, he reveals his tale to Daniel. The story then navigates between the end of the Spanish Civil War era and the present-day of 1957. Zafón weaves in the history of Catalan resistance and the struggle to combat the Franco regime within this fiercely independent region with deftness and gives a real sense of time and place to the narrative. Questions are answered as new mysteries are revealed and I was quite entranced by The Prisoner of Heaven.


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Cardinals Vouch for Masterson
Acquired OF-L James Ramsey from the Cardinals in exchange for RHP Justin Masterson. [7/30]
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After 80 years in the Big Apple, the DC Comics Division of DCE will move its operations to Burbank, CA to join its Digital and Collectibles Divisions. The news confirms speculation that started with the formation of DC Entertainment in 2009.
DC Entertainment President Diane Nelson indicated in a letter sent to employees that the move will not happen overnight and that most of the relocating will take place in 2015. So far there's little information on which employees will move or stay. With so many of DC's talent – such as Jim Lee and Geoff Johns – on the West Coast it makes sense to have a facility that allows top creators to interface with the various multi-media projects happening around the LA area. DCE made it clear that their intentions were to better integrate the publishing operation with their film, TV, animation, gaming, and consumer product interests.
Johns released the following statement "Diane asked me to take our comic book world, embrace it (as I do) and use it to lead the creative charge on bringing it all to film, toys, television, video games, animation and beyond." Perhaps DC has learned a few lessons from the synergy that Marvel Studios was able to produce with its highly successful phase one project. By having true collaboration between the creators and the various entities who will be telling their stories, DC hopes for a more competitive share of the Hollywood superhero market.
For most of the 20th century, New York has been the home not only for book publishing in general but comic book publishing specifically with rival comic giant Marvel Comics just a few blocks away. Only time will tell if Disney will see the wisdom in moving Marvel's print operations out West as well.


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Harry Potter And The Half-Blood Prince Cheats for Nintendo WiiHome / Nintendo Wii /
This page contains Cheats for Harry Potter And The Half-Blood Prince organized by sections for Nintendo Wii. Harry Potter And The Half-Blood Prince is a Action Adventure Fantasy game, made by EA Bright Light, released on Jun 30, 2009 and published by EA Games. If you can't find a hint or secret in our list, then please check this page periodically for the latest updates.
- Developer:
Harry Potter And The Half-Blood Prince Nintendo Wii CheatsEA Bright Light
- Publisher: EA Games
- Genre: Action Adventure Fantasy
- Release Date: Jun 30, 2009
- ESRB: Everyone 10+
Collect the indicated number of crests to unlock the corresponding bonus....From: conan49306
You can get a large amount of Mini-Crests one time only, when you have used the Luck Potion and are making your way to Herbology. At this point, every time you use Diffindo to get the Mini-Crests to appear, you will get the full amount of Mini-Crests available, due to your luck. Get as many as possible at this point to help reach the 25,000 pieces ...From: MMStick
An easy way to win almost any fight or duel is to cast Levi Corpus or Petrificus Totalus. Then just charge your Stupefy until it chimes twice, then release it. It will result in a one hit victory until later in the game, then it will require two. Note: This does not work on Fenrir Greyback. Use the following combo to defeat any enemy. Use Expelliar...From: jabowman7
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Barbie's careers through the years
The Barbie doll is arguably one of the most classic toys for kids. And boy has she been busy! Here we take a look at her careers from 1959 through today. And then make sure to send in photos of your favorite toy growing up.
16 can't-miss fall activities for families Where to get local beers and a bite: 7 picks 127 new restaurants on LI 53 recent restaurant closures on LI Kashi Sushi Lounge 10 big sales this weekend Long Island's latest clubs 9 creative costumes for couples "East End" at Gallery North 23 new Halloween costumes for kids 25 Cheap Eats to try on LI 5 places to shop in Bay Shore


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Category Archives: Awards
Song for Maura Wins "Best Latin Jazz Album" GRAMMY
On January 27, 2014, Paquito D'Rivera and Trio Corrente's new album "Song For Maura" won the "Best Latin Jazz Album" at the 56th annual GRAMMY Awards. Trio Corrente members Fabio Torres (pianist), Paulo Paulelli (bassist) and Edu Ribeiro (drummer), accepted … Continue reading
Paquito Declared Dilecto Son of Asuncion, Paraguay
Today, September 26, 2012, Paquito D'Rivera was declared "Hijo Dilecto de Asunción" (honesty with love and respectful recognition – son of Asunción). The honor comes from the city of Asunción, the capitol of Paraguay. Paquito D'Rivera was very moved, and … Continue reading
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Paquito Receives American Dream Award
On April 26, Paquito D'Rivera was one of the 3 receipients to be awarded the American Dream Award by the International Institute of New Jersey. The American Dream Awards are presented to outstanding immigrants in recognition of their contributions to … Continue reading
Paquito D'Rivera Receives Two Latin GRAMMYs
The Latin GRAMMY® Awards, Nov. 10 during its Univision Network telecast, gave out two GRAMMYs for Paquito D'Rivera's Panamericana Suite! The two Latin GRAMMY® Awards are in two categories, for "Best Latin Jazz Album" and "Best Classical Contemporary Composition." The album, … Continue reading
Posted in 2011, Awards, GRAMMY, Latin GRAMMY Comments Off
D'Rivera Named 2010 Nelson A. Rockefeller Honoree
On March 15, Paquito D'Rivera will receive the Nelson A. Rockefeller Honoree awarded by Purchase College, State University of New York. Rockefeller Awards are presented to individuals who have distinguished themselves through their contributions to the arts. Presentation to place … Continue reading


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As you may know, Nike took over the licensing for NFL uniforms and apparel in April. Today, in an event in New York City, they will unveil the changes they've made.
Most of the changes are expected to be practical, under the hood improvements, though some teams are expected to unveil new looks. The hot rumor right now is that the Seattle Seahawks will undergo a bit of a makeover.
I doubt we'll see many, if any, changes to the classic Chiefs uniforms, though you never know.
FanSided will have reporters on hand so watch this space for any news coming out of the event.
Nike has already released some of the new fan apparel on KCChiefs.com.
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The sun emitted a solar flare at 8:30 pm EDT on October 23rd, and NASA captured in all its glory at its Solar Dynamics Observatory.
The flare was classified as an M9.4 flare, on a scale from M1 to M9.9, making it one of the strongest M class flares of recent time. These kinds of events are the weakest that can cause space weather effects near Earth, and in the past they've caused radio blackouts at the poles. Fortunately, this one passed without event.
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The STARTECH Starster is a Dodge Avenger-based concept prepared by BRABUS' Chrysler-tuning division for the Frankfurt Motor Show. In some respects, STARTECH's herculean effort succeeds. In others, not so much. We like the shaved door handles, as the convergence of shapes and curves at he rear door now looks muscular instead of simply cluttered. The big black wheels in the flared fenders are pretty mean-looking, too. On the flip side, the LED crosshairs in the Mustang-looking headlights are just weird, and that replacement front grille looks pretty lame, particularly the blacked-out elements in the middle. That taillamp/trim insert across the rear? More "cheesy aftermarket" than "respected tuner" if you ask us. Lastly, the whole orange-trim thing is just about played out. The tuner segment needs to fall in love with a new color.
The functional hood scoop (how novel!) feeds a 335-horsepower 2.4L turbo connected to a 5-speed manual. The 0-62 sprint takes 5.6 seconds, and this Avenger keeps going all the way up to 165 mph. The ultra-garish, full-leather interior (complete with quilted floormats) is an assault on the senses (and one's taste), yet it's still an improvement over the horribly bland, overly plastic stock interior. We can't wait to hear what Autoblog's Frankfurt posse thinks of this one when they see it in person.
Until then, you can read STARTECH's full press release after the jump.
[Source: STARTECH]
Related GallerySTARTECH Starster
Innovative Concept Car Based on Dodge Avenger
STARTECH STARSTER is the name of a new concept car that celebrates its world debut at the Frankfurt International Auto Show IAA 2007, a concept car that manages to bridge the gap between classic old-school and modern designs. STARTECH has developed this concept car based on the new Dodge Avenger.
The sedan is painted a pearlescent ivory color with matte-orange contrasts. Details such as the STARTECH STARSTER decals on the rear and the hood are references to the American muscle cars of the Seventies. They're accompanied by spectacular body modifications that make the Avenger one of the most striking representatives of its class.
Clear, dynamic lines characterize the design of the sporty STARSTER front apron. Large air dams ensure an optimal supply of cooling air to radiators and front brakes. Stylized bumper horns emphasize the retro design further.
Just as prominent is the new STARTECH headlamp design that combines state-of-the-art LED technology with the distinctive Dodge crosshairs. A muscle car hood scoop provides cooling air to the engine.
Front and rear fender flares on the STARSTER give the four-door a more muscular appearance and create the space necessary for mounting an extreme tire/wheel combination. The concept car features polished STARTECH Monostar IV five-spoke wheels in size 9Jx22 with size 245/30 R 22 tires on the front axle, and size 10.5Jx22 wheels with size 295/25 R 22 tires in the rear.
The rear of the STARSTER was also redesigned. The modifications include an acrylic trunk lid molding that incorporates an innovative taillight unit with LED lights. The rear apron features the seamlessly integrated tailpipes of the stainless-steel sport exhaust system.
The STARSTER captivates not only with its unusual visual details but also and foremost with its technology geared towards maximum driving fun. Top-of-the-line model is a 2.4-liter (146 cu. in.) four-cylinder turbocharged engine with variable valve timing and a maximum power output of 340 PS (335 hp) / 250 kW at 6,400 rpm and a peak torque of 400 Nm (295 lb-ft) at 3,600 rpm.
Power is transferred to the front wheels via a modified five-speed manual gearbox and a locking differential. Performance of the STARTECH STARSTER is comparable to that of classic American muscle cars: 5.6 seconds from rest to 100 km/h (62 mph) and a top speed of 265 km/h (165 mph).
To keep the performance potential under safe control the STARTECH engineers spared no cost or effort to develop suspension components and brakes that better even this ample power: The height-adjustable coil-over sport suspension features selectable damper settings and an individual ride height lowering by up to approx. 45 millimeters (1.8 inches).
The STARTECH high-performance brake system features six-piston aluminum fixed calipers and vented 380 x 35 millimeter (15.0 x 1.4 inches) discs on the front axle. The rear axle is equipped with 360 x 24 millimeter (14.2 x 0.9 inches) discs and four-piston calipers. Together they easily dominate even the most enthusiastic of driving styles.
The interior of the STARSTER also presents a perfect blend of classic old-school elements and modern materials. A fully leather interior, color-coordinated with the exterior, sports an upholstery design derived from classic muscle cars. The leather flooring alone with its waffle-pattern stitching uses more than 1.2 kilometers (0.75 miles) of high-quality thread.
A number of components found in the STARSTER concept car will be included in the exclusive STARTECH customization program for the Dodge Avenger.


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Posts tagged oil pastel
Posts tagged oil pastel
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Work in progress
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Aren't pears beautiful?
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I want her to fly off into the sunset someway
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Ever since I found this watercolor pad at the odious Hobby Lobby store I've been in love. This pad is 140 lbs. And only 6" square, which motivates me to actually finish my drawings. When I was a teen, I always wanted to do album covers for the music business. Well, now that there is neither any such thing as a music business nor album art, this pad which is slightly larger than CD jewel box, lets me at least pretend that I have fulfilled my dream. All of the homages I've done, some of which are seen on my Big Brown Sketchbook blog, have been done using this pad. Strathmore has some square format watercolor pads that are larger, 10" square. A that size is more taxing on my attention span. I'm going to search around to see if there's a 6" size from them. And did I mention that size is scannable?
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My homage to Vermeer in oil pastel on 6" x 6" watercolor paper.
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A very small drawing. (Maybe it's a painting…for me the definition is blurry just due to the medium I work in. I use no brushes, therefore I call it drawing.) This is Cray-Pas oil pastel, which is somewhat difficult to use because of the hardness. I much prefer softer, lipstick-like pastels like Mungyo Gallery. Anyway, this little wild rose portrait measures 2.5" x 3.5", which is artist trading card size or ACEO size.
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Believe it or not I photographed this outside in the full 5:00pm sun! I think this is how I'll leave my postcard. Just needs signing, which I'm still experimenting the best way to do it. This far the only thing that'll take well is if I sign it using a thin watercolor brush and white acrylic paint. I've tried everything from metallic Sharpies to ball points and gel pens. The oil pastels clog everything, which probably means I need to let my drawings set a day or two before I sign them and bring them to market!
I'm going to try to put a coat of varnish on it - something like Mod Podge - to protect it. It is an actual, useable post card. Below is the back of it:
I doubt I'll ever actually use it as such though. I got the idea from a friend who sent me a postcard with an actual painting on it from her widow. I thought it an INCREDIBLY wonderful and personal gift,
Size-wise it's not that much smaller than the ones I've been doing on the 6x9 sheets of watercolor paper, especially after I mask off an inch on each side, which I usually do with the blue painter's tape. All I do on those is cut my 9x12 pad in half. My pieces that I have prints of on sale at Fine Art America: Night School, Sunday in the Park are on 6x9s - quite small. It's somewhat amusing that I can potentially sell prints of them that are about 6 times the size of the original! I think they do better as cards. You can check them out if you like: http://fineartamerica.com/profiles/iris-gross.html
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Oil Pastel Flowers by Oil Pastels Artist on Flickr.
Nice to see another fan of oil pastels on Tumblr. Thanks for the re-blog!
(via stephaniehightower10)
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"Blue Croton" on 9" x 12" watercolor paper, image size slightly smaller. Used Gallery Artists' Soft Oil Pastels by Mungyo.
I think it's my best work! That's my peacock chair in the background.
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When you sell art: paintings, drawings, or whatever, you have to give them goofy-ass names. I call this one "Night School".