Comments for Hungry Travelers

Comment on Beyond chile peppers: the nuanced Santa Fe cooking of Estevan García at the Tabla de los Santos by Pat and David

Pat and David — Sun, 27 May 2012 20:18:34 +0000

Thanks for the reminder. We’ll correct the post!

Comment on Beyond chile peppers: the nuanced Santa Fe cooking of Estevan García at the Tabla de los Santos by Roberta Benson

Roberta Benson — Fri, 25 May 2012 04:24:38 +0000

The St. Francis Hotel was renovated to look like a monastery. The early 20th century building was always a hotel.

Comment on Cucina Italiana moderna by Pat and David

Pat and David — Tue, 01 May 2012 15:27:08 +0000

Actually, Matt, you should try it. It only cuts the tedious part–you still have to finish the risotto. It’s actually standard practice in most restaurants–even high-end restaurants–to prep several orders of risotto ahead with the pressure cooker and finish as needed. At home, it’s nice to have hands free to cook another course while the rice is being made.

Comment on Cucina Italiana moderna by matt

matt — Tue, 01 May 2012 15:17:18 +0000

sorry. can’t take you seriously with a pressure cooker. Come on.

Comment on Rum cake finds a new incarnation by T M

T M — Tue, 03 Jan 2012 12:49:21 +0000

Thank you! Will give it a try.

Comment on Rum cake finds a new incarnation by Pat and David

Pat and David — Mon, 02 Jan 2012 03:32:22 +0000

Sorry about that, TM. It’s light cream (in the US designation — i.e., 15% butterfat). The recipe will also work with half-n-half, but it’s a little less rich.

Comment on Rum cake finds a new incarnation by T M

T M — Mon, 02 Jan 2012 00:38:30 +0000

I’m very interested in this recipe. Can you explain what kind of “cream” this recipe calls for? Is it whip cream, heavy cream, or something else? Thanks.

Comment on Three (delicious) flavors of ‘bistro’ in Montreal by Pat and David

Pat and David — Sat, 06 Aug 2011 11:35:39 +0000

Thanks for checking in. You’re right — it looks like blood pudding. It’s hard to tell since the lighting was so low. We probably should have skipped a photo altogether. Enjoy La Gargote — and try to visit outside tourist season.

Comment on Three (delicious) flavors of ‘bistro’ in Montreal by S Lloyd

S Lloyd — Fri, 05 Aug 2011 03:08:12 +0000

I’ve tried many great tables in Montreal, but never went to la Gargote.I have to try la Gargote. From the photos on their web site, it looks warmful (love the stone walls, the terrace). Thanks for this recommendation. PS: regarding that picture of Grain de sel, isn’t that blood pudding?

Comment on Three (delicious) flavors of ‘bistro’ in Montreal by Eva

Eva — Sat, 30 Jul 2011 15:55:17 +0000

Hi there. Congratulations on the new book — I’ll be sure to check it out. I’ve lived in Montreal for twenty years and it really is a wonderful place to find excellent restaurants.
By the way, the tag on that photo above is inaccurate. It’s not foie gras, it’s blood pudding.