Go Montreal Go - I always wanted to be a gastronomer Blog at Allrecipes.com - 327244

I always wanted to be a gastronomer

Go Montreal Go 
 
May 14, 2014 9:29 pm 
Updated: May 22, 2014 12:28 pm
Of course I'm referring to the Montreal Canadiens hockey club, now one of the final four vying for the Stanley Cup. I suppose to a lot of you, a post about a sports team, especially hockey, will seem like a post about soccer would to me. I scratch my head and walk away thinking, how can people watch that blindingly slow game...

However I am Canadian and like most Canuckleheads, I was raised with the saturday night ritual of Hockey Night in Canada and early on in 1970, we got our own team in British Columbia, my poor downtrodden Vancouver Canucks, who didn't make the playoffs this year (the bums). So like  a good BC boy I seek out the only alternative left and that would be Colorado, but ahem, they too got knocked out, then Minnesota, but sheesh, Chitown killed em. SO thusly, I now cheer for Montreal.

And you gotta know, Montreal now has a fan base of about 29,000,000 people. So  let the maple syrup flow and the poutine burble. Can poutine burble? I'm thinking perhaps briefly, if the gravy and the french fries are really hot when you mix them, you might get a wee burble.

Meanwhile this night I made a delicious butter chicken, I do enjoy the Indian eats and butter chicken is a fave. I bought some papadums to go with and they were crunchy and tasty. I wish I could feel justified in buying a gallon of oil just to make some vegetable pakora but sigh, that would make for an expensive side dish. When cooking ethnic foods, especially those from poorer countries, I'm always amazed at how bleeding expensive it is for me to make their food.

I made a jambalaya a few days ago and it was delicious, we got 6 feeds out of it but even at 6 feeds it was 10$  a plate. The butter chicken will feed me 3 times but the cost will be around 8$ a plate. If I made pakoras, I'd have to spend an additional 24$. Of course those ingredients could make a heck of a lot of pakoras but who wants that everyday?

Happy eating you all, and where the heck is Mike Harvey these days?
 
Comments
May 15, 2014 7:54 am
Ooh, jambalaya! One of my favorites. We've got two teams battling it out here in So. California, Ducks and Kings. I'm leaning towards the Ducks but I'll take either team in the finals. I hope all is well with Mike.
 
May 15, 2014 11:46 am
I grew up during the heyday of the NY Islanders, way back when they were cup winners and I must say I still love the game, if not what has happened to the team. You have now made me want Indian food! Mike Harvey is around occasionally. I see him on Facebook, I'll let him know you were asking for him.
 
May 15, 2014 9:32 pm
Hiya Bd, yeah jambalaya is the bomb huh? I agree. The Kings have been a surprise, I kinda thought Anaheim would roll over em but no no no. Big Shots, thanks for telling him, he wrote me a nice email today. He's fine but has some issues he's dealing with. I love me some Indian food. Have you ever had Country Captain? Its an American dish that was put together by a black cook back in the slaving days as told to her by her slaving ship captain owner, about the foods he had in India. The result is stellar.
 
Lela 
May 16, 2014 7:11 am
Hi Raedwulf. Your comment about butter chicken reminds me of a chicken my MIL made on the BBQ. She would use butter and it was so good. I always add a pat of butter when I roast a chicken breast in the oven. Makes it so tasty!
 
May 19, 2014 5:06 pm
Hi Raedwulf! Our hockey crazed 12 year old grandson and his family (our daughter) have visited Ottawa two years in a row for the hockey tourneys that take place just after Christmas. He has been playing since he was 6 years old. Has a trainer every Wednesday after school. Your countrymen have treated our daughter, SIL and 3 grandsons so graciously; I am so thankful! Nathan has great respect for his Canadian competitors' abilities and their great sense of sportmanship. We tease him that the Canadian boys and girls were born with skates on their feet! For his 12th b-day last month, we bought 2 tickets to the Kings/Ducks game played at the Staple Center. I bought them on-line quite a while ago so they were premium seats. We had an early b-day dinner for him and then presented his b-day card with the tickets inside. He was so overwhelmed that he jumped up and threw his arms around us - didn't say a word, other than "thank you", his hugs said it all! Enjoy the games, Raedwulf and thank you for sweet hockey memories of my grandson! Oh yes! Love me some good jambalaya and butter chicken! I will make Indian Butter Chicken in a few weeks as we just had a Thai Peanut Chicken and Massaman Beef Curry. Take Care!
 
May 22, 2014 12:28 pm
I'm a New York Rangers season ticket holder who was there 20 years ago when they won THE CUP. I will be at MSG for Game 3 tonight. I named my son after Brad Park and he now goes to the NY Rangers hockey camp every summer. I bleed Broadway Blue and I still hold a HUGE GRUDGE against the Habs for 1979. I also love jambalaya.
 
 
 
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Raedwulf

Living In
Okanagan, British Columbia, Canada

Member Since
Jul. 2007

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet

Hobbies
Biking, Reading Books, Music, Wine Tasting

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About Me
Let's see, in keeping it to a subject, at age 22 I had a filet doused in Bernaise sauce aboard a train. That was it, I was hooked on fine food. Living in a small town necessitates learning to cook well to maintain that stellar menu.
My favorite things to cook
Oh man, only a thousand characters? My favorite things to cook are items that make YOU happy. I'll try anything and thus far it would be far easier to list those things I don't like than those I do. So far, I hate Cilantro and I'm allergic to green chiles. It's a short list.
My favorite family cooking traditions
My Christmas dinner. Usually in December, sometimes early January. I've a waiting list of people who wish to be invited. Alas, I've only a service for 10. We're talking silver, Noritake, crystal stemware, crisp linens, fine wines paired appropriately and a menu that's usually derived from a theme.
My cooking triumphs
Every smile, every gasp of delight, every accolade, such sweet victory!
My cooking tragedies
A Cioppino recipe I found here. I served it as part of one of those Christmas dinners and the cod was a poor choice. It was terrible, ghastly fishy taste. I've since learned a thing or two about freshness in fish. Prior to that, hmm perhaps when I was 10, I made a spice cake that called for whole cloves....hey, that's what it said on the outside of the bottle, whole cloves....
 
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