Hey, I was looking for some new reading material and wondered if you could give me some recs? Please and thank you sm!

ho BOY anon, COULD I! I’ve got over 2,000 bookmarks on AO3 - what are we looking for? I’m going to assume IronDad, or at the very least Peter Parker-centric; short or long? MJ or Gwen Stacy? Angst, fluff, whump? Sorry this took a minute; I went into the vault for you and pulled out some rare gems:

LONG FICS

In the Home by @captainkirkk | 68k

The Avengers have been infected, turned violent and aggressive against their will. And Peter, the only one unaffected, is trapped inside the Tower with six feral teammates.

“Natasha,” Peter says cautiously, “what happened here? Steve attacked me, and if there was ever a sign that something was wrong, it’s having the embodiment of Truth, Justice, and the American Way throw you across the room—”

Natasha comes closer, her stride controlled. Nothing necessarily out of the ordinary, but there’s something in her face, in her eyes—

Natasha lunges across the space, and slams into Peter, hard.

This just…hoo. A classic if I’ve ever seen one. There’s going to be plenty of aloneintherain on this list because she’s the bomb dot com and its no secret I’m in love. we Stan in this house; this might be my favorite Spidey fic ever written.

POW Avengers by Punny_Puck |122k

Tony Stark is thrown into a new Nazi POW camp. It’s his fifth–or sixth–and he’d really like to make it to his fiftieth escape attempt this time. But Stalag III isn’t like any of the other POW camps he’s been in. He suddenly finds himself facing an impossible task: Getting two-hundred and fifty men out of the camp in one massive escape attempt. And dammit if he’s not going to make it work.

Very impressive, very lengthy and detailed historical AU set in WWII. This one is more Tony than Peter, and quite a fair bit of Loki (this author does a great job with all the different POV’s, that’s why it’s so long!). Nice and juicy!

5 Times Peter Fell & Tony Caught Him, and The 1 Time He Didn’t by eva7673 | 35k

Peter has a nasty habit of falling. And Tony, bless him, will catch him every. single. time. Until the day he can’t.

I love this series with all of my heart, but especially this first fic! It’s the perfect amount of whump and IronDad, and oh man, that last time? GETS me. Eva definitely put in so much work on this series, and it SHOWS!

Twelve Days of Peter Parker by @upcamethesun | 27k

In each of the twelve days leading up to Christmas, Tony runs into one Peter Parker — for better or for worse.

In other words, an excuse for this author to write gratuitous Peter fluff/angst/nonsense with a Christmas theme, because ‘tis the season.

This fic is so cute I Die. Perfect bit of holiday nonsense! I read it every year lol. It’s got everything you’re looking for and more, to scratch the itch you didn’t know you had. 

ever in your favor by @iron–spider | 153k

Peter startles awake when someone shakes him.

“Sorry, honey,” May says. Peter blinks a couple times and she comes into focus, her hair pulled back from her face. She’s trying not to look a certain way, but he can see it in her eyes anyway. She clears her throat, keeps talking. “But it’s…” She glances away, wets her lips. “You gotta get ready.”

He remembers what day it is, and his heart beats like a drum at someone’s execution. But he tries to put on a mask, make it all seem normal. It’s everything but, despite the fact that he’s been dealing with reaping day since he was born, between himself, Ben and May. That fear that one of them could be taken away. Sent to surefire slaughter. But now Ben is gone, taken despite never having his name drawn from a bowl, and May’s finally safe. Now Peter’s name is in there alone. The last Parker sitting on the chopping block. He doesn’t know how to be. He doesn’t know what normal is, when the Hunger Games are looming on the horizon.

I mean…how could I possibly do a fic rec list without this on it? Iron–spider’s latest masterwork, and it truly is a masterwork. The Hunger Games AU your soul has been crying out for, and quite possibly the greatest AU to ever live. Do yourself a favor and get settled in - you’re in for a ride.

Magazineverse by @copperbadge | 56k

Heroes In Manhattan: From Captain America’s Hidden Talents To The Truth About The Hulk, We Debunk The Myths And Expose The Daily Lives Of The Avengers.

Avengers-centric, takes place post-2012. The Avengers team we deserve! The whole series is amazing, and I definitely didn’t see the twist coming (SO original, and you totally got me. Well played.)

MEDIUM FICS

devil in a sunday hat by @captainkirkk | 14k

Peter wishes he hadn’t gotten out of bed that morning. Then, maybe, he wouldn’t be reduced to this—limp-crawling through the rabbit burrows that is Oscorp Tower, a monster of a man on his heels, bloody and bruised and choking on a panic attack.

This series really speaks to Peter, and his experience as a street-level hero. I don’t think I’ve ever not cried reading this series - it’s really beautiful. Aloneintherain always manages to capture how much weight and anxiety sits on Peter’s shoulders - and how dire his consequences can really be.

5 things that change for Peter after the end of the world by @iron–spider | 14k

…and one thing that always remains the same.

(SPOILERS FOR INFINITY WAR)

Peter knows he’s different now.

The first three months were like a bubble. He didn’t think about the newness of his old life, he didn’t think about the state of the world now that it had been saved—he just worried. Worried about Tony and Steve recovering. Worried about May worrying about him. Worried about everything in general—he didn’t allow himself specifics because specifics didn’t make sense, not yet. He just focused on his routine, kept it normal, the same schedule every day so he didn’t throw himself off.

It felt like the bubble popped when the party ended, and everything became clearer. The differences in who he is now were highlighted, like there was a spotlight on his every move, like everybody could see the invisible scars the world-ending experience left on him.

The first thing he notices is the sleeping. Or lack thereof.

(a follow up to my story “the rattle of their hearts” from Peter’s POV. You can read this one without having read the original, but it would make more sense if you have read it!)

Everyone knows Rattle, and if you don’t, definitely read the first fic in this series! But this second one is really special to me (and MJ never fails to make me laugh out loud, every time). Peter’s PTSD is dealt with intimately in this fic, and I love it to bits.

the conspiracy kids by @tempestaurora | 13k

WHO IS SPIDER-MAN?

The screen showed Peter Parker, sixteen years old and determined to prove the identity of Spider-Man over the course of the three-part documentary he was making, unknowing that it would become viral within days of the first part being released. Behind the camera, way off screen, was Harley Keener, Tony Stark’s other prodigy child, grinning like crazy as Peter started the documentary. Only a few people knew what was to come, and those few people were about to have a great few weeks.

“My name is Peter Parker, and with the help of my friends, Ned Leeds, Harley Keener, and my Aunt, May Parker, who provided me with a lot of red yarn for this project, we’re going to uncover the identity of Spider-Man.”

OR

“what if peter just decided to fuck with everyone who didn’t know he was spider man and make a documentary about him trying to uncover the Truth.”

Looking for a fun, Peter-and-Harley-being-ridiculous-teenagers fic? This is the One For You. I can see it all in my head, and it never fails to make me laugh. Delightful piece of fluff and probably the best social-media-esque fic I’ve read.

Primary Reason Tony Stark Would Throw Down With An Anti-Vaxxer In The Street by @caraminha | 12k

Prompt from my Tumblr: Have you heard of tetanus? I’m studying it for school and it’s got lots of angst potential - it causes severe, seizure like muscle spasms which can break the patient’s bones, but they’re conscious and fully aware of what’s happening. It also causes fever and lockjaw, and difficulty breathing. I’d love to see an angst fic where Peter has bad tetanus and Tony and co are looking after him whilst his symptoms get worse and worse.

Looking for some Peter!whump? This fic is so sweet. Tony is Dad. What more do you need?

SHORT FICS

Come Together by @captainkirkk | 1.8k

From the ground, Tony squints at Thanos and the young heroes the villain is chasing through the city. “Are they…” Tony begins.

Steve, being lifted onto a gurney by starstruck paramedics, laughs a little. “Leading the man who almost destroyed the Earth in a wild goose chase?” In the sky, Johnny Storm sticks his tongue out at Thanos, ducking and weaving out of the villain’s grasp. “Yeah. I think they are.”

Didn’t I promise she’d be on here a billion and one times? All of her stuff is so good, for every fandom. Go READ this queen who’s been killing the game for years. This fic is such a sweet one, an Endgame fic before Peter was even in the MCU. It’s perfect.

Only Road by @garamonder | 2.8k

A rare breather between fighting should have been a relief for the Avengers. Instead, one small comment triggers a confrontation Peter had been avoiding for months.

Oh wow this one…this dialogue between Peter and Tony is incredible. One of my favorite things in a fic is a good argument, especially one where Peter has a distinct and mature point. 

Every Penny and More by Princessfbi | 1.2k

She forced herself to inhale air and hold it before releasing it from her lips. She grounded herself in the cheap vinyl in a crappy diner that she wasn’t sure she was ever going to be able to look at the same way again. She thought of the life Peter would have if she said yes because she knew that’s what all of this was about: Tony asking her permission to let him do this.

May and Tony co-parenting Peter is…oh, be still my heart. This is such a sweet little fic of something that definitely happened off-screen :’)

5 Times Spider-Man Saved An Avengers’ Ass (and the 1 Time They Saved Him) by TunaFishChris | 7.2k

What it says on the tin.

Going through an angsty Spider-Man phase. I regret nothing.

YES give me Peter x Avengers team! Peter gets a great moment with each of the Avengers, proving himself a capable hero (and getting assistance when he needs it the most :’) baby makes some friends!). Really cute, a fun little romp.

unbearable loss by @iron–spider | 1.6k

“Peter…he was so afraid, Pep,” Tony says, his voice breaking. “He…he just lunged for me, he was so afraid, he wanted—he needed someone to be there for him. And I tried, I tried—I held him, I told him he was alright, which was a—goddamn lie, and the only fucking thing that came out of my mouth. The last thing I said to him.” He shakes his head, swallowing hard. “The last thing I said to him was a lie.”

“You can’t blame yourself,” Pepper says, quietly.

“I do,” Tony says. “He trusted me. That kid trusted me, and I failed him every possible way I could have. I couldn’t save him, I couldn’t—he died in my arms and I couldn’t do one single solitary thing about it. And I couldn’t—me, the human fucking chatterbox—I just stared at him. He was dying, turning to fucking dust and apologizing to me and I just stared at him, like a moron.”

This fic Fucks. Me. Up. Iron–spider’s Tony angst is unparalleled. It hurts me every time, and the dialogue between him and Pepper is just…it’ll get you. 

yesterday, I saw a change by @captainkirkk | 6.8k

Inspired by prompt: ‘Peter is unmasked on live television, and everyone goes berserk—you’ve already heard this one but here’s the twist—he’s wide-eyed, staring into the camera, frightened, but not because of his own safety. The first thing that comes out of his mouth is, “Someone please, please protect my Aunt May.” And the entirety of New York cries out simultaneously. Heroes and neighbours and fellow students rain down on the Parker house, ready to defend her.’

This is - surprise! - a May Parker fic. This fic will move you. You will probably cry. I love it with all my heart. If I ever need a refresher on who May is and how she feels - how New York feels, about Spiderman - this is my go-to.

Hope that gave you some new stuff to check out! I have more, do I ever have more. Enjoy & remember to leave comments for all of these wonderful writers!!!

The word “steak” literally translates to “meat on a stick”. When we say the word steak, our first impression is usually beef, but the word itself actually references a slice of meat from almost any animal that is edible. The word comes from the Saxons, an ancient Germanic tribe who were skilled in the careful art of cattle rustling. They are an iconic classic American dish and are considered as one of the most delicious, enjoyable, and rewarding meals that you could possibly eat.

They are not as difficult to cook as most people think and say. However, the task of choosing and preparing a steak can be a little bit confusing and intimidating, especially for those who don’t have much knowledge and experience with meats. People tend to order a bad cut of meat and get afraid of the red colored juices running along the grains because they think it’s blood. Well it’s not because the red juices are just a mixture of water and myoglobin. Myoglobin is just a protein within the muscle. They end up ruining it and don’t get the full satisfaction of eating the dish.

To begin with, my personal guide into cooking the perfect steak is to choose a cut that is fresh, about an inch and a half thick, and has a generous amount of fat running along the grains of the meat. Before seasoning it, it is a must that you pat it dry using paper towels in order for it to get the perfect crispy crust. A high quality cut requires only 2 seasonings. That is salt and pepper. This way, you get to taste what you paid for and not interfere too much with the meat’s already high quality. Next is to fry it in a smoking-hot-oiled pan and cook it to your desired doneness. I would prefer adding butter, garlic, thyme, and rosemary in order to increase its flavor without overpowering the meat’s actual flavor. Lastly, all you have to do is let it rest for a few minutes before slicing in order to retain its juices.

A steak's doneness is classified into 5 categories. Rare, medium-rare, medium, medium-well, and well-done. With rare being the most red in meat color and juiciest, well-done is the brownest, driest, and chewiest. Well-done is the doneness for a person who prefers his meat cooked all the way through with no sign of myoglobin along the meat, while medium-rare is requested if a person wants something juicier, pink in the middle, and more tender. A steak connoisseur would most likely recommend a steak to be cooked medium-rare or medium. Because this is the doneness where you get the best of both worlds. You get a nice juicy steak and at the same time, it’s not as daunting as eating a rare steak.

The headline I would've gone with is “No-strike bowling bowler struck by Knope’s striking beau.”

In late May of 2020, I was slowly working my way through episodes of “Nadiya’s Time to Eat,” featuring Nadiya Hussain of Great British Baking Show fame. In one of her episodes, she makes a salmon poke bowl that inspired me to make my own version with cooked salmon.

I’m generally an Aldi shopper these days, and I used to buy their packs of frozen salmon, which was fine, but never great. Eventually I discovered their wild caught, “fresh never frozen” salmon in the fresh proteins section, and it is LEAGUES better. I love that it comes in a great big (but still affordable) chunk that I can slice into attractive filets. 

I like to cook my salmon according the the recipe in an anti-inflammation cookbook that I have, which is basically just roasting it in the oven at 375 with olive oil and salt and pepper until it reaches an internal temperature of 145 degrees. It’s simple and always comes out juicy and delicious.

I’ve taken some other liberties with Nadiya’s idea, including using brown rice, removing the avocado (since I’m allergic), adding salad greens, subbing the sauce for Molly Yeh’s kimchi mayo, and adding my take on Molly Yeh’s carrot slaw. 

Here’s how I make my Salmon Rice Bowls, inspired by Nadiya Hussein’s Salmon Poke Bowls:

Ingredients: 4 raw salmon filets 1 cup of uncooked rice (sushi rice and brown rice are both good) 4 tablespoons pickled red cabbage 4 green onions, thinly sliced 2 cups salad greens (e.g., spring mix) 1 sheet of nori, torn into pieces 1 large handful of peanuts, roughly chopped 1 cup thinly sliced cucumber (optional) Kimchi mayo (see below) Sweet potato slaw (see below)

For the Kimchi Mayo, inspired by Molly Yeh 1/2 cup mayonnaise (use Kewpie mayo if you want, but it’s a little sweet for me, and I prefer the tang of other mayos) Chopped kimchi and kimchi brine, to taste (this is my favorite brand)

For the Sweet Potato Slaw, inspired by Molly Yeh 2 cups shredded sweet potato 1/4 cup rice vinegar 2 tablespoons maple syrup 1 tablespoon soy sauce 1 teaspoon minced ginger (I use the kind from the squeezy bottle)  Scallions, finely chopped Directions: 1. First, cook the rice of your choosing according to the directions on the back of the package.  2. Preheat the oven to 375 degrees. Place the four salmon filets on a sheet pan and coat it with olive oil, then sprinkle it with salt and pepper. Roast in the oven until it reaches an internal temperature of 145 degrees, about 15 minutes.  3. Meanwhile, make the sweet potato slaw by mixing the rice vinegar, maple syrup, soy sauce, and minced ginger in a medium bowl until combined. Add the shredded sweet potato and toss to coat in the dressing. Mix in chopped scallions to taste; set aside in the fridge while you make the rest of the salmon bowl. 4. Next, make the kimchi mayo by adding the mayonnaise to a small bowl. Add kimchi brine and finely chopped kimchi to taste.  5. To assemble, divide the rice into bowls. Top with salmon (whole or shredded), pickled red cabbage, green onions, salad greens, nori, peanuts, kimchi mayo, and sweet potato slaw. Enjoy!

This came out so well! It only barely resembles Nadiya’s original recipe, but I’m so glad I saw her make her salmon bowls to inspire these. Each component brings something unique and balancing to the bowl, both in flavor and nutrition; Rob mentioned that he thinks the addition of the sweet potato slaw was essential to add moisture and a nice sweet and sour note throughout. 

I’ll also add that Rose loves this dish! It’s a regular in our dinnertime rotation, making its way to our table probably once every three weeks or so. It takes a little bit of time to get all of the components ready, but it’s worth it for that rare combination of healthy and flavorful. I’d encourage you to give it a try!

Caroline

The Best Foods To Eat In Montreal In 2019 (And The Best Montreal Restaurants To Eat Them At)

From bagels fresh from the oven, to warming pho and poutine with a twist, find out the best foods to eat in Montreal, and the restaurants to add to your hit list.

Oh look – I’ve been eating my way around another destination. It’s become quite the habit of mine! It’s all in the name of research though, so I can pass on some top tips to you guys, and encourage you to go on your own culinary adventures.

When it comes to food, Montreal has a reputation for being one of the best cities in Canada. There’s the fabulous mix of French and Canadian cuisine, plus plenty of multicultural dynamics, with Vietnamese, Mexican and Middle Eastern restaurants all making their mark.

There are stylish Montreal restaurants with Instagrammable décor,  food markets to buy Quebecois ingredients, plus places deserving of several Michelin stars, if the rating system was present in Canada.

Old Montreal

Montreal is a city that takes eating out seriously. In fact, after New York, it has more restaurants per capita than any other city in North America. It’s a city I’d 100% recommend you eat your way around, sampling a little bit of everything along your journey. So, take a look at the video, then scroll down to see a few of the best foods to eat in Montreal right now! 

The Best Bagels In Montreal – Fairmount Bagel At Crew Collective

Firstly, Crew Collective is an incredible place to stop for a coffee and a bite to eat. Housed in an old bank, you’ll find the counter area located where the tellers once were. The building is full of opulence, with high ceilings and grand staircases. It’s part café / part workspace too (hello dream freelance office!)

Crew Collective, Montreal

Secondly, Crew Collective serves up great coffee and bagels. I went for the Fairmount bagel, which was served with smoked sockeye salmon, cream cheese, capers, pickled shallots and fresh herbs. Photogenic and tasty, Crew Collective was a great place to soak up the relaxed Montreal vibes too. 

Fairmount Bagel at Crew Collective, Montreal

The Best Pho In Montreal – I Am Pho

There’s a huge Vietnamese population in Montreal. In fact, a lot of the restaurants in Chinatown are actually run by Vietnamese people. It’s a cuisine I absolutely adore. It’s so fresh and flavoursome, with its mix of raw and cooked ingredients, and kicks of chilli and lime.

After a day of snowy adventures on Mount Royal, we headed back to downtown in search of a warming bowl of pho. I Am Pho had excellent reviews, and we couldn’t wait to try it out. After some tasty summer rolls, we both enjoyed a huge bowl of beef pho, which came with all the extras, including lime, beansprouts and fresh lime and basil. It was more than either of us could manage, but it certainly revived us after our busy morning playing in the snow.

Pho at I Am Pho, Montreal

The Best Wine Bar In Montreal – Pullman

A few locals recommended we check out Pullman – a Montreal wine bar, which takes its food just as seriously. It’s a cosy spot, lit by a few flickering candles. There’s an enormous wine list, which at first was overwhelming to flick through, but thankfully the staff were happy to guide us to a bottle that suited our mood and palette.

The food was great too. They serve a menu of small plates, perfect for sharing, with local ingredients like Quebec cheese, and tasty combinations like beets with buttermilk and herbs. Our favourite dishes were the tuna tiradito, venison tartare, and the local cheese board.

Top Tip: If you’d love to try some great wines but often feel restricted by budgets, visit Pullman on a Sunday. The entire wine list is half price, so you can try some bottles that might otherwise have been out of your price range.

Walking by the clock tower in Montreal

The Best Smoked Meat Sandwich In Montreal – Main Deli  

Did you even go to Montreal if you didn’t try a smoked meat sandwich?! This is one of the city’s most iconic foods, and one you should definitely try on your first trip to the city. Montreal smoked meat is made from brisket, then layered up and stuffed between two slices of rye bread with a squirt of yellow mustard for extra flavour.

While everyone will tell you to go to Schwartz’s Deli on Saint-Laurent Boulevard (sometimes there’s a queue out of the door!) we’d had it on good authority that the sandwich at Main Deli opposite was better. It’s not a refined or pretty dish, but that meat sure is tasty.

Smoked meat sandwich at Main Deli, Montreal

The Best Peruvian Food In Montreal – Tiradito

Located close to Place d’Armes, Tiradito is a great spot for times when you fancy a cocktail and a bite to eat in a buzzy environment. It’s a trendy spot, with red neon lights and a young professional clientele.

The passion fruit sour (a twist on the Peruvian pisco sour) was absolutely delicious – sweet, tangy and oh so boozy! Meanwhile, the food was colourful and elegantly presented too. The tuna tiradito was a huge triumph, along with the crab tostadas. I could have happily eaten my way through the entire menu!

Toastadas at Tiradito, Montreal

Cocktails at Tiradito, Montreal

The Best Restaurant With A View Of Montreal – Les Enfants Terribles

We visited Les Enfants Terribles on our final evening in Montreal, and it felt like the perfect spot to reflect on our time in the city. They have a few restaurants around the city, but the star of the show is their 44th floor venue in Place Ville Marie. It’s one of the tallest buildings in the city, and THE place to enjoy lunch or dinner with a view of the city.

In London, restaurants with views as good as this one would come with an enormous price tag. However, the food and drinks at Les Enfants Terribles are surprisingly reasonable, for example mains are between £10-£15. Food was good, although I think this is somewhere you come more to enjoy the experience and the twinkly city lights than anything else!

Dinner at Les Enfants Terribles, Montreal

The Best Value Steak Frites In Montreal – Brasserie T  

Have you heard of Toque! –  one of the best restaurants in Montreal? Well, Brasserie T is its less formal sister restaurant. The ethos is the same though, so expect great ingredients and chefs who know how to really work some magic in the kitchen.

We enjoyed salmon tartare and steak frites, washed down with some delicious red wine. I thought the steak was excellent; juicy, medium rare as requested and served alongside a mountain of perfectly cooked chips. The restaurant was a nice weekend spot, with the buzz of a Parisian brasserie!

Brasserie T, Montreal

Steak frites at Brasserie T, Montreal

The Best Trendy Bar In Montreal – Bar Furco

After dinner one night we were looking for somewhere to go for a drink. Someone recommend we check out Bar Furco, a local bar, housed in a former fur factory. Along with all the usual drinks, Furco has an interesting cocktail list, plus craft beers and organic wines.

We visited on a Saturday night, and I couldn’t help but enjoy the eclectic crowd, which included students in their early 20s, couples in their 50s, and a few big groups of girls in their 30s. There was also a DJ spinning some tunes, creating a bit of a party vibe to welcome in the weekend.

Bar Furco, Montreal

READ MORE: Top Things To Do In Montreal In Winter

The Best Vegan Food In Montreal – LOV 

If you’re vegan or vegetarian, this is one of the best places to eat in Montreal! While most restaurants in Montreal cater for both, LOV was the only place we visited that was dedicated to the cuisine.

We visited the branch in Golden Square Mile, which is beautifully stylish with giant lampshades hanging from the ceiling and plush booths in green and white stripes. The ladies toilets even had a mini urban garden, with a plant growing out of an unused toilet!

The menu at LOV is great fun too, with lots of choice including pasta, tacos, pho, salads, burgers, banh mi and even a vegan poutine. Is it the best poutine in Montreal? Nope, but it’s not far off! Well, when in Quebec…!

Vegan poutine at LOV, Montreal

LOV, Montreal

The Best Poke In Montreal – Le Poke Bar

We rocked up at Le Poke Bar after an intense travel day. Long haul flight + 5 hour time difference + a packed day in the city… we were tired, had eaten lots of carbs and were craving something healthy and delicious.

We were so happy to stumble upon Le Poke Bar. They have several poke bowls on the menu, or you can build your own (as we did). We enjoyed a salmon, kale, edamame and rice creation, which was super fresh and tasty. It was massive too, so if you’re visiting as a couple, I’d recommend ordering one to share. 

Le Poke Bar

The Best Coffee In Montreal – Nous Sommes Café

This is a tough category to judge based on my experiences in the city, as other than a watery Tim Hortons when we were in a hurry, we had a lot of excellent coffee in Montreal.

My favourites were at Pigeon, L’Editeur and Nous Sommes Café. The latter is run by a lovely guy from South Korea, and located in the colourful Plateau neighbourhood. The coffee was great, décor was simple and the metallic cups were next level cool – just check out those reflections! 

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                        A post shared by NOUS SOMMES CAFE (@noussommes.cafe) on Nov 16, 2018 at 5:17pm PST

The Best Burger In Montreal – Verses Bistro

After a morning at Bota Bota (Montreal’s spa boat) we were ravenous and in need of big feed! Verses Bistro is a charming spot in Old Montreal, serving up a reasonably priced and varied menu.

The burgers were excellent, stuffed with bacon, brie, pickles and salad. Plus the portion was enormous – I mean, I actually had to admit defeat (which is very rare!)

Burger at Verses Bistro, Montreal

The Best Restaurants In Montreal… to be continued!

And finally – while I feel like I ate my way around Montreal, there are plenty of restaurants I’d book a flight back to try! It’s a city made for food lovers, so if you get the chance, try these and let me know how they are…

Pastel – Innovative tasting menus from top chef Jason Morris.

Europea – A Theatrical culinary odyssey that you’ll never forget (think Heston Blumenthal, but Canadian!)

Monarque – Seasonal ingredients, interesting menus and a great space, complete with a view of the kitchen.

Un Po’ di Più – Exceptional Italian food in a relaxed setting in Montreal’s old town.

Toque! – No.2 on Canada’s 100 Best Restaurants 2018, Toque! takes fine dining to the next level.

Elena – Sleek Italian serving some of the best pizzas in Montreal.

Dinette Triple Crown – Authentic Southern BBQ. They’ll even pack your food into a picnic basket so you can take it to the park!

Macro – One of the best seafood restaurants in Montreal.

Le Blueboy – Playful ice creams for the biggest kid you know. 

Finally, if you want to learn more about the city’s cuisine, I’d recommend taking a Montreal food tour. We really enjoyed the one we did with Local Montreal Food Tours, which introduced us to some great restaurants in Montreal Old Town.

I hope you’ve enjoyed eating your way (virtually) around Montreal with me! Big thanks to Destination Canada, Quebec Original and Tourisme Montreal for inviting us to explore this beautiful city. Lots of great info on their sites if you want to find out more. As always, all opinions are my own.

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Mom made me a burger, tasted really nice. Missed having medium rare meat that juicy. Had pepper jack cheese on it and it wasn’t even remotely close to spicy? My tolerance for spice went way up to be honest. Not too happy about the “wow you ate that SO fast” comment though. Like yeah, I ate fast because all I had yesterday was a few bites of fries and a very small bowl of mac n cheese cause she kept trying to get me to eat.

Its also really weird how everyone sleeps as late as I do here. Like, no one was up at 7AM or doing things around the house??? I woke up to a silent house and it was dark. It was so so weird.

Manly Burger at Umami Burger (Pasadena, CA)

A savory treat with bacon and beer.

Umami Burger made a big splash in Los Angeles way back in 2009 when it started as a small restaurant at La Brea and 9th Street on the fringes of Miracle Mile. It's named, of course, for "umami," the elusive savory flavor found primarily in staples of Asian cuisine like seaweed, dried fish, miso, and soy—a flavor that founder Adam Fleischman spent months researching, crafting, and perfecting.

And all that research and perfecting paid off. People flocked to Umami Burger to try its unique take on the American classic. Since 2009 Umami Burger has gone on to open numerous outlets throughout the world, many serving a special burger exclusive to that location. One day, after an adventure in the nearby San Gabriel Mountains, we stumbled into the Umami Burger in Pasadena's Old Town where, after some hard consideration, I ordered up a Manly Burger.

Overall Appearance: 3 Points (of 5)

The Manly Burger, like so many of the fancy burgers I've seen, is served with the bun at a rakish tilt. This seems somewhat less than manly to me, but I do understand the need for the restaurant to show off its toppings. The only problem with that is this burger doesn't have that many to show off.

When I put the bun on the top, the burger was very tall and quite challenging to eat. I had to smoosh it down to fit it into my mouth. Which is fine, but it all seemed a bit unnecessary.

Bun: 7 Points (of 10)

The bun, branded with an Umami "U" on the top, is a simple affair (something the restaurant calls Portuguese-style) that does its job well—holding the whole thing together while taking a backseat to the intense flavors of the ingredients.

Meat: 25 Points (of 30)

The Manly Burger's six-ounce patty is made from high-quality American Wagyu beef that's ground fresh in-house. And of course, the course-ground beef is generously infused with the restaurant's proprietary umami seasoning. The burger was cooked medium-rare, perhaps a tad on the rare side, but the flavors really came through.

The Manly Burger also features a smattering of bacon lardons, which are a nice addition but almost seem superfluous in the shadow of the patty's intense flavor.

Cheese: 12 Points (of 15)

The thick and melty layer of the restaurant's house-made beer-cheddar cheese sits on top of the patty and serves as a glue to hold all the ingredients together. The addition of this cheese's beer flavor is a nice partner to the savory umami flavors.

Vegetables: 8 Points (of 15)

I'm not sure that the Manly Burger's smoked-salt onion strings count as true vegetable, but I'm putting them here. They add quite a bit of volume to the burger, which made it hard to take the first bite, but they also provide a nice crunch and a salty flavor to offset the other flavors.

Sauces: 8 Points (of 10)

The Manly burger is dressed up with a generous helping of umami ketchup on top of the patty and layer of mustard spread on the bottom of the top bun. The sauces blend well and add a good amount of zing without taking away from the taste of the burger.

Messiness: 5 Points (of 5)

The Manly Burger is quite messy. Surprisingly, though, the bottom bun managed to keep its integrity, despite being soaked in droppings from the juicy burger.

Burgerness: 7 Points (of 10)

Overall, I enjoyed my experience with the Manly Burger. It was a little challenging to eat at first, but definitely big in flavor. I'm not sure what makes the Manly Burger so manly, though—maybe that bacon and beer-cheddar.

Burger Score: 75

Manly Burger is $14 at Umami Burger, 49 East Colorado Blvd, Pasadena, CA. This one was consumed on December 8 , 2016.

random weekend road trip in perak.

one fine day two weeks back, decided to have a road trip with friends over the weekend and off we go before the sun rises on saturday morning. enjoying the sunrise along the country roads is really beautiful and serene.

arrived at teluk intan just in time for breakfast, we went to hock huat restaurant  福发茶室 for steamed fish and fried egg with bitter groud. both dishes is really really nice, the fish is very fresh and the sauce goes well with rice. also tried the roasted pork belly curry noodle in the same restaurant and the soup is very fragrant and delicious. a great start for the trip! this town seems to only become lively late morning, everything is quite laid back too.

went to the leaning tower after our meal to walk and look around. the tower is indeed quite interesting, very similar to the leaning tower of pisa. we went up the tower and could actually feel the tilt just a little. we continued our journey after, using country roads, many villages and paddy fields along the way, feels nice to actually see them.

arrived at ipoh around noon, we made a quick pit stop at lin sen tong 灵仙岩, a temple built into the caves and stones with lots of statues. walked around the place to explore a bit, it’s pretty spacious with different levels, very interesting place.

we then went to ong kee restaurant 安记芽菜鸡沙河粉 for their famous ipoh steamed chicken and bean sprout for lunch. the food is good, tender chicken, fresh juicy bean sprout and yummy meat balls. but there are better or equally good ones in kl..

after lunch, we took a walk around the area, first went to ching han guan biscuits 鍾漢元 to order their signature meat floss biscuit for pick up tomorrow, followed by a quick stop at a liquor store to get some beers for tonight. and lastly, a longer walk to woong kee bean curd 旺记祖传豆花 for a bowl of smooth bean curd dessert. the shop owner recommended chrysanthemum syrup to go with the bean curd and i added extra grass jelly on top, it was soooooo good! the texture of the bean curd is super smooth, just like drinking water and the chrysanthemum syrup smells amazing with just a hint of sweetness, they goes really well together, grass jelly is also an awesome addition.

satisfied with such a nice dessert and feeling a little tired and very sweaty due to the hot weather, we went to m boutique station 18 to check in and rest. this hotel has its unique interior and exterior, the decorations are retro and chrome themed, i love it. the lobby has a store and cafe which is really interesting, we didn’t get to try the cafe this time, so will definitely be back again, ehehe..

each floor apparently has its own design as well, the first floor was really lovely, feels cozy and homey. everything in our room is lovely, i appreciate how every amenities and facilities provided in the room is custom design for the hotel or has the hotel logo on it. i feel asleep on the couch in my room, lol, was just super comfy with so many pillows! highly recommended place to stay when n ipoh.

after a happy nap, we head out again, deciding to have early dinner so that we can go some other place after. we ended up at belfield rd, a restaurant which serves western food. the restaurant was packed when we arrived and lucky for us, there’s one more table left, which is available for another hour before we have to vacate for the next customer. the staff took effort to explain their signature dishes to us and make some recommendations, very friendly.

we placed our orders and our food arrived rather quickly, definitely efficient. we had pork confit, watermelon & lychee salad, pork ball, burgundy escagot, three layered lasagna and iberico pork loin with pumpkin mash. the salad is interesting, the combination is different, the sauce is good. pork ball is similar to pigs in the blanket, but this is much better with their own minced pork wrapped with bacon. lasagna is really nice, very cheesy. iberico pork is really different, first time eating a medium rare pork loin, it’s super juicy and the meat is sooo flavorful. this place is really nice and highly recommended with great food and friendly staff.

since we finished our dinner quite early, we went to stg tea house cafe for tea and dessert. the ambiance here is very colonial style and a little romantic. lots of couple were dining when we arrived. ordered their tiramisu and blueberry cheesecake (recommended by the staff) and the chocolate lava cake for dessert and we tried three different kinds of tea - organic, pandan and geranium. geranium tea smells the best with the flowery fragrance. pandan is pretty refreshing and the organic tea is just normal black tea. the desserts are quite nice, i like the tiramisu and chocolate lava cake, blueberry cheesecake is so so.

we stayed there for quite some time, just enjoying tea and dessert and random chit chat, until about their closing time. left the place and head back to hotel and proceed with another round of drinking, this time with the beers we bought earlier.

around midnight, we walked to the aeon shopping center next door to go to the cinemas for fast and furious 8. bought the tickets in the afternoon when we just suddenly decided that we should watch the movie and it is so convenient when the cinema is just next to our hotel.

after the show ended, we walked back to the hotel and call it a day, time to have a good sleep in the comfy bed! ehehe.. truly a day filled with random decisions for everything we do, i love this travelling style.

sunday morning, we head to one of the famous dim sum restaurant in ipoh - 翠月樓 to have a dim sum breakfast like everyone else. the place was super packed and there’s no clear queuing system. it took us a while to secure a table, was already super hungry at that time. the food taste alright, i think kl ones are better, so i wonder why the crazy crowd.

after breakfast, we went to pick up our biscuits ordered yesterday, bought salted chicken from aun kheng lim salted chicken 宴瓊林鹽焗雞 and then went back to hotel to check out. before leaving, we also went to the shopping mall again to get flip flops because we were going to hot springs next.

the hot springs are in a town called sungkai and the place is owned by felda, it is connected to their villas, but single entry ticket is also available for outside guests. the place is not big, and the facilities are minimal to preserve the nature. there’s a few different hot spring area separated by degree of hotness and private hot springs are also available. we booked one after exploring all the public areas. the water here is rather hot, compared to the ones i have tried in japan, it could be due to the hot weather as well, so it was really nice when it rained for a while, helps cool down the temperature a little. had lots of fun here, dipping in the hot water, taking funny instagram boomerang videos and relaxing ourselves.

nice way to end this weekend trip, after a few hours at the hot spring, we finally head back to kl, had dinner and coffee with friends and then finally went back home. it’s a truly fun trip, randomness definitely adds a lot of excitement and would definitely look forward to the next one~

trip photos in my facebook album.

The Best Grilling Recipes Ever

These grilling recipes are the BEST and have so much flavor in each recipe. Grill to perfection with each of these delicious and simple to make recipes. From Beef, Chicken to Pork and seafood these grilling recipes will become family favorites this summertime.

More Options for Grilling Recipes: Must Make Summertime Grilling Recipes,  Top Summer Grilling Recipes or Amazing Grilling Recipes

You guys, I just can’t contain my excitement because GRILLING SEASON IS HERE! This is my favorite type of food – backyard bbq, summer grilling spectacular! I am grilling everything in site and I want to make every single one of the amazing grilling recipes I’ve rounded up for you today!

Grilling Recipe Tips:

Grill to perfection with these grilling recipe tips! Learn how to prepare your meat to cooking it then enjoying a delicious grilled meal. Impress your family and friends with these grilling recipes this summertime.

Clean Grill: Yes, you will want a clean grill before starting. Heat up the grill and clean it off using a brush or a grill cleaning spray.

Prepare the Meat: If you need to marinate prior to grilling or cut the fat, the best time to do it is before grilling it. Read through the recipe prior to grilling for best results.

Warm Meat: Sounds strange right?! Technically you don’t need to warm the meat up but let the cold meat from the refrigerator sit on the counter for 15 to 30 minutes letting it rest at room temperature. This will ensure an even and simple cooking time.

Leave the Meat: Try not to move your meat around on the grill too often. It is best to leave the meat cooking in one place then flip over to finish cooking it through. If the meat is sticking to the grill, leave it and it will unstick after it is finished cooking.

Don’t Squish the Meat: When grilling it is tempting to lay the spatula on top of the meat and squeeze it down to see all the juices run out. Don’t! This is all the fat and juiciness that you need for flavor and cooking.

Bone In Meat: Cook these meats on high and over direct heat. Once they have a nice crust look, lower the temperature and place in the indirect heat to finish grilling.

Flare Ups: These do happen every once in a while. Keep a spray bottle of water close by and use it when needed.

Meat Thermometer: This will save your grilling recipes by knowing exactly when your meat is done. Place the meat thermometer in the thickest part of the meat. Once it reaches the internal safety degree for that type of meat, take it off the grill to rest.

Before Cutting: Be patient and let the meat rest before cutting into it. This will help the meat hold tight to all the juiciness in the meat. 15 minutes is a good number to wait on.

Cutting Meat: When cutting the steak, remember to cut against the grain. The lines in the meat are the direction you want to find and cut opposite of those lines. This will enhance the flavor of the meat as well as keep it tender.

Cooking Steak to Perfection:

Know how to cook your steak the way you like! Steaks cook up easily and look even prettier on a grill. It is best to cook a little under temperature. Using a meat thermometer will help you to know what temperature you are wanting.

To gauge the perfect temperature, use a meat thermometer.

Rare: Temperature: 115°F; Remove when it reaches 110°F

Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F

Medium: Temperature: 135°F; Remove when it reaches 130°F

Medium-Well: Temperature: 140°F; Remove when it reaches 135°F

Well Done: Temperature: 150°F; Remove when it reaches 145°F

  Grilling Chicken the Easy Way:

Chicken is simple to grill and takes minute to get to the perfect temperature. The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. Simply place a meat thermometer into the chicken at its thickest part to check the internal temperature. Grilling tender and juicy chicken has become even easier with these simple and delicious recipes.

  Pork Grilling Cooking Temperatures:

Pork is simple to grill and has a unique flavor. Add in stuffings or marinate any pork for extra flavor and tenderness. Enjoy the best pork by grilling pork between 145 degrees Fahrenheit (medium-rare) and 160 degrees Fahrenheit.

Grilling Seafood:

Salmon is one of my favorite meals to grill. It is simple and usually takes less than 15 minutes. Shrimp and scallops are also fun to see the grill marks on and taste how delicious each one is. Create a masterpiece with these seafood grilling recipes and WOW your family and friends.

Updated on May 15, 2020

Originally Posted on June 18, 2014

from The Recipe Critic https://ift.tt/3dOyxeZ https://ift.tt/2zHYJck

These grilling recipes are the BEST and have so much flavor in each recipe. Grill to perfection with each of these delicious and simple to make recipes. From Beef, Chicken to Pork and seafood these grilling recipes will become family favorites this summertime.

More Options for Grilling Recipes: Must Make Summertime Grilling Recipes,  Top Summer Grilling Recipes or Amazing Grilling Recipes

You guys, I just can’t contain my excitement because GRILLING SEASON IS HERE! This is my favorite type of food – backyard bbq, summer grilling spectacular! I am grilling everything in site and I want to make every single one of the amazing grilling recipes I’ve rounded up for you today!

Grilling Recipe Tips:

Grill to perfection with these grilling recipe tips! Learn how to prepare your meat to cooking it then enjoying a delicious grilled meal. Impress your family and friends with these grilling recipes this summertime.

Clean Grill: Yes, you will want a clean grill before starting. Heat up the grill and clean it off using a brush or a grill cleaning spray.

Prepare the Meat: If you need to marinate prior to grilling or cut the fat, the best time to do it is before grilling it. Read through the recipe prior to grilling for best results.

Warm Meat: Sounds strange right?! Technically you don’t need to warm the meat up but let the cold meat from the refrigerator sit on the counter for 15 to 30 minutes letting it rest at room temperature. This will ensure an even and simple cooking time.

Leave the Meat: Try not to move your meat around on the grill too often. It is best to leave the meat cooking in one place then flip over to finish cooking it through. If the meat is sticking to the grill, leave it and it will unstick after it is finished cooking.

Don’t Squish the Meat: When grilling it is tempting to lay the spatula on top of the meat and squeeze it down to see all the juices run out. Don’t! This is all the fat and juiciness that you need for flavor and cooking.

Bone In Meat: Cook these meats on high and over direct heat. Once they have a nice crust look, lower the temperature and place in the indirect heat to finish grilling.

Flare Ups: These do happen every once in a while. Keep a spray bottle of water close by and use it when needed.

Meat Thermometer: This will save your grilling recipes by knowing exactly when your meat is done. Place the meat thermometer in the thickest part of the meat. Once it reaches the internal safety degree for that type of meat, take it off the grill to rest.

Before Cutting: Be patient and let the meat rest before cutting into it. This will help the meat hold tight to all the juiciness in the meat. 15 minutes is a good number to wait on.

Cutting Meat: When cutting the steak, remember to cut against the grain. The lines in the meat are the direction you want to find and cut opposite of those lines. This will enhance the flavor of the meat as well as keep it tender.

Cooking Steak to Perfection:

Know how to cook your steak the way you like! Steaks cook up easily and look even prettier on a grill. It is best to cook a little under temperature. Using a meat thermometer will help you to know what temperature you are wanting.

To gauge the perfect temperature, use a meat thermometer.

Rare: Temperature: 115°F; Remove when it reaches 110°F

Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F

Medium: Temperature: 135°F; Remove when it reaches 130°F

Medium-Well: Temperature: 140°F; Remove when it reaches 135°F

Well Done: Temperature: 150°F; Remove when it reaches 145°F

  Grilling Chicken the Easy Way:

Chicken is simple to grill and takes minute to get to the perfect temperature. The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. Simply place a meat thermometer into the chicken at its thickest part to check the internal temperature. Grilling tender and juicy chicken has become even easier with these simple and delicious recipes.

  Pork Grilling Cooking Temperatures:

Pork is simple to grill and has a unique flavor. Add in stuffings or marinate any pork for extra flavor and tenderness. Enjoy the best pork by grilling pork between 145 degrees Fahrenheit (medium-rare) and 160 degrees Fahrenheit.

Grilling Seafood:

Salmon is one of my favorite meals to grill. It is simple and usually takes less than 15 minutes. Shrimp and scallops are also fun to see the grill marks on and taste how delicious each one is. Create a masterpiece with these seafood grilling recipes and WOW your family and friends.

Updated on May 15, 2020

Originally Posted on June 18, 2014

from The Recipe Critic https://ift.tt/3dOyxeZ via Blogger https://ift.tt/3bvkmtD

The Best Grilling Recipes Ever

New Post has been published on https://cookingawe.com/grilling-recipe-roundup/

The Best Grilling Recipes Ever

These grilling recipes are the BEST and have so much flavor in each recipe. Grill to perfection with each of these delicious and simple to make recipes. From Beef, Chicken to Pork and seafood these grilling recipes will become family favorites this summertime.

More Options for Grilling Recipes: Must Make Summertime Grilling Recipes,  Top Summer Grilling Recipes or Amazing Grilling Recipes

You guys, I just can’t contain my excitement because GRILLING SEASON IS HERE! This is my favorite type of food – backyard bbq, summer grilling spectacular! I am grilling everything in site and I want to make every single one of the amazing grilling recipes I’ve rounded up for you today!

Grilling Recipe Tips:

Grill to perfection with these grilling recipe tips! Learn how to prepare your meat to cooking it then enjoying a delicious grilled meal. Impress your family and friends with these grilling recipes this summertime.

Clean Grill: Yes, you will want a clean grill before starting. Heat up the grill and clean it off using a brush or a grill cleaning spray.

Prepare the Meat: If you need to marinate prior to grilling or cut the fat, the best time to do it is before grilling it. Read through the recipe prior to grilling for best results.

Warm Meat: Sounds strange right?! Technically you don’t need to warm the meat up but let the cold meat from the refrigerator sit on the counter for 15 to 30 minutes letting it rest at room temperature. This will ensure an even and simple cooking time.

Leave the Meat: Try not to move your meat around on the grill too often. It is best to leave the meat cooking in one place then flip over to finish cooking it through. If the meat is sticking to the grill, leave it and it will unstick after it is finished cooking.

Don’t Squish the Meat: When grilling it is tempting to lay the spatula on top of the meat and squeeze it down to see all the juices run out. Don’t! This is all the fat and juiciness that you need for flavor and cooking.

Bone In Meat: Cook these meats on high and over direct heat. Once they have a nice crust look, lower the temperature and place in the indirect heat to finish grilling.

Flare Ups: These do happen every once in a while. Keep a spray bottle of water close by and use it when needed.

Meat Thermometer: This will save your grilling recipes by knowing exactly when your meat is done. Place the meat thermometer in the thickest part of the meat. Once it reaches the internal safety degree for that type of meat, take it off the grill to rest.

Before Cutting: Be patient and let the meat rest before cutting into it. This will help the meat hold tight to all the juiciness in the meat. 15 minutes is a good number to wait on.

Cutting Meat: When cutting the steak, remember to cut against the grain. The lines in the meat are the direction you want to find and cut opposite of those lines. This will enhance the flavor of the meat as well as keep it tender.

Cooking Steak to Perfection:

Know how to cook your steak the way you like! Steaks cook up easily and look even prettier on a grill. It is best to cook a little under temperature. Using a meat thermometer will help you to know what temperature you are wanting.

To gauge the perfect temperature, use a meat thermometer.

Rare: Temperature: 115°F; Remove when it reaches 110°F

Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F

Medium: Temperature: 135°F; Remove when it reaches 130°F

Medium-Well: Temperature: 140°F; Remove when it reaches 135°F

Well Done: Temperature: 150°F; Remove when it reaches 145°F

  Grilling Chicken the Easy Way:

Chicken is simple to grill and takes minute to get to the perfect temperature. The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. Simply place a meat thermometer into the chicken at its thickest part to check the internal temperature. Grilling tender and juicy chicken has become even easier with these simple and delicious recipes.

  Pork Grilling Cooking Temperatures:

Pork is simple to grill and has a unique flavor. Add in stuffings or marinate any pork for extra flavor and tenderness. Enjoy the best pork by grilling pork between 145 degrees Fahrenheit (medium-rare) and 160 degrees Fahrenheit.

Grilling Seafood:

Salmon is one of my favorite meals to grill. It is simple and usually takes less than 15 minutes. Shrimp and scallops are also fun to see the grill marks on and taste how delicious each one is. Create a masterpiece with these seafood grilling recipes and WOW your family and friends.

Updated on May 15, 2020

Originally Posted on June 18, 2014

Weber SmokeFire Is a Pellet Grill That Can Do It All(most)

The SmokeFire is Weber’s first foray into the pellet grill space, and while it checks a lot of boxes, it has its quirks. The Weber SmokeFire is a good option if you’re looking for a grill that will allow you to both smoke at low temperatures and grill with high heat. Coming in two sizes, the SmokeFire starts at $999.

The Weber SmokeFire is made out of enamel-coated steel with double-wall sides for insulation.  Unlike many pellet grills, the SmokeFire utilizes three vents in the rear of the chamber for exhaust, instead of a chimney.  The cooking grates are made of plated steel and the main cooking surface on the EX4 is 18″ x 24″ while the main cooking surface on the EX6 is 18″ x 36″.  Both grills have a small upper cooking surface as well, making the total cooking area 672 square inches and 1,008 square inches on the EX4 and EX6 respectively.

Check out my preview video, where I go over the design and features of the grill prior to cooking on it:

  Both models have a built-in shelf with utility hooks on the right side as well as the controller.  The controller features a large, backlit LCD screen that’s easy to read in daytime as well as night.  You adjust settings using a rotating knob that pushes in for confirmation.  It’s very easy to use, unless its cold outside.  When the temperature is cold, the liquid crystals seem slow to respond and you need to turn the dial slowly in order to change the temperature.  The controller has four probe ports while the SmokeFire only comes with a single temperature probe.

There is a grease & ash pullout tray underneath the cooking chamber that works fairly well and is much easier than vacuuming the fire pot out manually, but more on that later.  The SmokeFire is perched on four casters, two of which lock.  While the casters are fairly small, I’ve found that doesn’t make much difference unless you’re moving it around all the time.  On the rear, you’ll find the long and narrow pellet hopper that holds around 22 pounds of pellets.  That said, the pellet hopper is a little too narrow and I find that it’s difficult to keep pellets from falling on the ground during refill.  Also, once the pellet hopper insert is installed (discussed later) the capacity gets down closer to 20 pounds.

Assembly of the Weber SmokeFire was really easy, especially when using the BILT App, which is a mobile phone application that takes you through the installation instructions step-by-step, using three dimensional diagrams that you can rotate and zoom into.  Assembly took about 45 minutes with two people, but it can mostly be done by one person as long as you get some help with the heavy lifting.

Here’s a quick gallery of assembly pictures:

Check out my full review video, where I talk about all of the cooks I’ve done on the Weber SmokeFire and talk about whether or not I recommend it:

I did a number of cooks on the SmokeFire, from low and slow smoking to high heat grilling.  The one thing I will say for sure about this pellet grill is that it can really grill.  Unlike most pellet grills that require accessories (which of course are sold separately) in order to sear a steak, the Weber SmokeFire can be set to 600 degrees Fahrenheit, reaches the target temperature in about 10-15 minutes and does a great job cooking burgers, chicken breast, steak, and anything else you’d grill at high temperatures.

A look at the SmokeFire heating up to 600F

The controller reading 600F while the internal meat probe reads 44F waiting for steaks to grill

While it does have some flaws, you can tell that Weber did a ton of research on the pellet grills on the market and tried to improve upon some of the common user complaints.  Some of the issues they tried to solve include:

This one is obvious, but you can tell Weber’s main goal was designing a pellet grill that can hit those high temps to grill and sear.  They replaced the standard full-size deflector that comes with most grills and instead the SmokeFire utilizes a smaller deflector directly over the firepot with smaller flavorizer bars spread throughout the grill.  This allows for more direct heat when you want it and indirect heat when you don’t.

Ash and grease management:  Weber designed the SmokeFire in a way that lets the grease fall to the bottom of the grill and funnels it into a pull-out grease tray.  The firepot is also perforated to allow the ash from the pellets to fall into that same pull-out tray.  While neither was 100% solved, this is a step in the right direction.

Burnbacks:  A common problem with pellet grills is that the pellets inside the auger catch fire from the firepot and burn almost like the wick of a bomb, back toward the pellet hopper.  With the industry-first inclined auger design, it’s almost impossible for a burnback to happen in a SmokeFire thanks to the distance between the auger opening and the firepot.

Another reason the inclined auger is an innovative feature is that it also prevents pellet jams.  During the shutdown sequence, the auger will run in reverse to clear the auger of pellets, which often are the cause of jams in other grills.

A close look at the interior of the grill. You can see the inverted auger, pellet slide, main diffuser, and flavorizer bars before the large central flavorizer bar is installed.

As I mentioned, I did a number of cooks on the SmokeFire.  I was most excited to check out the high heat grilling, but I would have been remiss if I didn’t also test out the low and slow smoking performance.

I made a number of quick weeknight meals on my SmokeFire, including

Chicken breasts (a number of times) that were well cooked on the exterior and juicy on the inside

Bubba burgers that were a little overcooked, but that was user error, as they cooked a lot faster than I expected when the grill was set to 600.

Ribeye steaks that were cut a little too thin by the butcher, however, I was able to achieve really nice grill marks while cooking them to a medium-rare on the inside.

Ribeyes on the SmokeFire set to 600F

Nice grillmarks on the steaks

Delicious grilled chicken breast on the SmokeFire

Burgers with nice grill marks

For my low and slow test, I smoked a corned beef, otherwise known as a Pastrami.  I placed the corned beef on the top shelf with a water pan directly underneath.  The SmokeFire imparted a great smoke flavor and held well at 225 while it still had pellets in the auger.  I say that because I ran into pellet tunneling issues a bunch of times during this approximately 6-hour cook.  Pellet tunneling occurs when there isn’t enough slope for the pellets to fall down to the auger, and while this happens from time to time on most pellet grills, the issue is more exaggerated on the SmokeFire than any of the other pellet grills I’ve tested.  Weber tried fixing this by shipping a pellet hopper insert, which increases the slope of the hopper while reducing the hopper capacity from 22 lbs to about 20 lbs, but for some reason, this still did not fix the issue.  For a pellet grill, where the major selling point is that you can “set it and forget it,” the fact that I can’t trust the SmokeFire to do an overnight smoke is a significant fault and may be the most frustrating downfall of the grill.

  Smoking pastrami on the SmokeFire

The end result. A smokey, juicy pastrami

  The pellet hopper insert prior to installation

The beginnings of pellet tunneling. You can see a pile of pellets not sliding down the hopper.

While we’re talking about downsides, let’s talk about some of the other faults of the SmokeFire after having tested it thoroughly.

Software:  While nice looking, the Weber Connect app feels unfinished.  While you can set alerts for each of the four probes and there are a few guided recipes that the app can take you though, I’m left wanting more.  I’d love to be able to change the setpoint temperature or put the grill into shutdown mode from the app.  I’d also love to see some temperature charting, showing how my grill has been performing against the setpoint.

Weber Connect app screenshots

Ash flying everywhere, except for on the food.  The SmokeFire’s fire pot is perforated to allow the ash from the spent pellets to drop down into the ash tray, however the fan stoking the flames tends to cause ash to fly around the grill.  Strangely, and positively, I didn’t notice any ash collecting on the food itself, but you may want to avoid cooking on a flammable surface, such as a wooden deck, because I did witness hot ash flying outside of the grill.

A look inside the ash/grease tray.

The design of the grease collection at the bottom of the cooker needs work.  The grill is designed to channel grease down the center of the grill into the grease collection tray, however, the ash I mentioned above also collects in the grease channel.  Ash + grease = blockages.  If you do not clean out the grill after every cook, you run the risk of a grease fire if the grease channels are blocked.  While it’s good practice to clean out your grill once in a while, I’ve never used a grill that required so much maintenance.

Uneven cooking:  No matter how I wiggled or jiggled the large, central diffuser, I couldn’t get the grill to heat evenly, whether it was low and slow or high heat.  The central diffuser isn’t held in place like most pellet grills I’ve reviewed, and because of this the diffuser can easily shift left or right by accident while cleaning.  It’s difficult to know exactly how to align the diffuser and this can lead to large temperature swings from the left to the right of the grill.  During testing, I measured a difference in temperature of almost 70 degrees between the left and right sides of the grill.  See photo below.  During high heat grilling, I noticed that the food on the right side of the grill was finished sooner than the food on the left side.

  A look at how I tested temperature throughout the chamber. I used Thermoworks Signals to measure the air temperature at different parts.

  In conclusion, my testing has confirmed that Weber’s SmokeFire achieved most of what it set out to do; build a pellet grill that can smoke low and slow for weekend projects and sear with high heat to act as a gas grill for quick and easy weeknight meals.  While it can certainly do both, the SmokeFire has some quirks that make it difficult for me to recommend it to friends at this time; mainly the fact that I can’t leave it on its own for a long low & slow smoke, and the uneven heating throughout the chamber at both low and high temps.  I am confident that Weber will iron out these quirks, which is why I would recommend waiting until the next iteration of the SmokeFire.  I’ve used Weber products for years and can attest to their high quality and excellent customer service, so I have no doubt the SmokeFire will get some great improvements sooner than later.

You can purchase your Weber SmokeFire directly from Weber by going to WeberGrills.com or calling your local dealer.

Source: Manufacturer supplied review sample

What I Like:   The ability to both grill/sear and smoke is a game-changer; The screen is easy to read day or night; Quality construction; Easy to assemble; Auger design helps prevent burnbacks; WiFi-connected; Makes delicious food

What Needs Improvement:  Pellet hopper can’t be trusted delivering pellets to the auger, so I wouldn’t leave it for an overnight smoke; Uneven temperatures throughout the cooking chamber; App needs more features

from Joseph Rushing https://geardiary.com/2020/05/01/weber-smokefire-pellet-grill-review/

The Best Foods To Eat In Montreal In 2019 (And The Best Montreal Restaurants To Eat Them At)

From bagels fresh from the oven, to warming pho and poutine with a twist, find out the best foods to eat in Montreal, and the restaurants to add to your hit list.

Oh look – I’ve been eating my way around another destination. It’s become quite the habit of mine! It’s all in the name of research though, so I can pass on some top tips to you guys, and encourage you to go on your own culinary adventures.

When it comes to food, Montreal has a reputation for being one of the best cities in Canada. There’s the fabulous mix of French and Canadian cuisine, plus plenty of multicultural dynamics, with Vietnamese, Mexican and Middle Eastern restaurants all making their mark.

There are stylish Montreal restaurants with Instagrammable décor,  food markets to buy Quebecois ingredients, plus places deserving of several Michelin stars, if the rating system was present in Canada.

Old Montreal

Montreal is a city that takes eating out seriously. In fact, after New York, it has more restaurants per capita than any other city in North America. It’s a city I’d 100% recommend you eat your way around, sampling a little bit of everything along your journey. So, take a look at the video, then scroll down to see a few of the best foods to eat in Montreal right now! 

The Best Bagels In Montreal – Fairmount Bagel At Crew Collective

Firstly, Crew Collective is an incredible place to stop for a coffee and a bite to eat. Housed in an old bank, you’ll find the counter area located where the tellers once were. The building is full of opulence, with high ceilings and grand staircases. It’s part café / part workspace too (hello dream freelance office!)

Crew Collective, Montreal

Secondly, Crew Collective serves up great coffee and bagels. I went for the Fairmount bagel, which was served with smoked sockeye salmon, cream cheese, capers, pickled shallots and fresh herbs. Photogenic and tasty, Crew Collective was a great place to soak up the relaxed Montreal vibes too. 

Fairmount Bagel at Crew Collective, Montreal

The Best Pho In Montreal – I Am Pho

There’s a huge Vietnamese population in Montreal. In fact, a lot of the restaurants in Chinatown are actually run by Vietnamese people. It’s a cuisine I absolutely adore. It’s so fresh and flavoursome, with its mix of raw and cooked ingredients, and kicks of chilli and lime.

After a day of snowy adventures on Mount Royal, we headed back to downtown in search of a warming bowl of pho. I Am Pho had excellent reviews, and we couldn’t wait to try it out. After some tasty summer rolls, we both enjoyed a huge bowl of beef pho, which came with all the extras, including lime, beansprouts and fresh lime and basil. It was more than either of us could manage, but it certainly revived us after our busy morning playing in the snow.

Pho at I Am Pho, Montreal

The Best Wine Bar In Montreal – Pullman

A few locals recommended we check out Pullman – a Montreal wine bar, which takes its food just as seriously. It’s a cosy spot, lit by a few flickering candles. There’s an enormous wine list, which at first was overwhelming to flick through, but thankfully the staff were happy to guide us to a bottle that suited our mood and palette.

The food was great too. They serve a menu of small plates, perfect for sharing, with local ingredients like Quebec cheese, and tasty combinations like beets with buttermilk and herbs. Our favourite dishes were the tuna tiradito, venison tartare, and the local cheese board.

Top Tip: If you’d love to try some great wines but often feel restricted by budgets, visit Pullman on a Sunday. The entire wine list is half price, so you can try some bottles that might otherwise have been out of your price range.

Walking by the clock tower in Montreal

The Best Smoked Meat Sandwich In Montreal – Main Deli  

Did you even go to Montreal if you didn’t try a smoked meat sandwich?! This is one of the city’s most iconic foods, and one you should definitely try on your first trip to the city. Montreal smoked meat is made from brisket, then layered up and stuffed between two slices of rye bread with a squirt of yellow mustard for extra flavour.

While everyone will tell you to go to Schwartz’s Deli on Saint-Laurent Boulevard (sometimes there’s a queue out of the door!) we’d had it on good authority that the sandwich at Main Deli opposite was better. It’s not a refined or pretty dish, but that meat sure is tasty.

Smoked meat sandwich at Main Deli, Montreal

The Best Peruvian Food In Montreal – Tiradito

Located close to Place d’Armes, Tiradito is a great spot for times when you fancy a cocktail and a bite to eat in a buzzy environment. It’s a trendy spot, with red neon lights and a young professional clientele.

The passion fruit sour (a twist on the Peruvian pisco sour) was absolutely delicious – sweet, tangy and oh so boozy! Meanwhile, the food was colourful and elegantly presented too. The tuna tiradito was a huge triumph, along with the crab tostadas. I could have happily eaten my way through the entire menu!

Toastadas at Tiradito, Montreal

Cocktails at Tiradito, Montreal

The Best Restaurant With A View Of Montreal – Les Enfants Terribles

We visited Les Enfants Terribles on our final evening in Montreal, and it felt like the perfect spot to reflect on our time in the city. They have a few restaurants around the city, but the star of the show is their 44th floor venue in Place Ville Marie. It’s one of the tallest buildings in the city, and THE place to enjoy lunch or dinner with a view of the city.

In London, restaurants with views as good as this one would come with an enormous price tag. However, the food and drinks at Les Enfants Terribles are surprisingly reasonable, for example mains are between £10-£15. Food was good, although I think this is somewhere you come more to enjoy the experience and the twinkly city lights than anything else!

Dinner at Les Enfants Terribles, Montreal

The Best Value Steak Frites In Montreal – Brasserie T  

Have you heard of Toque! –  one of the best restaurants in Montreal? Well, Brasserie T is its less formal sister restaurant. The ethos is the same though, so expect great ingredients and chefs who know how to really work some magic in the kitchen.

We enjoyed salmon tartare and steak frites, washed down with some delicious red wine. I thought the steak was excellent; juicy, medium rare as requested and served alongside a mountain of perfectly cooked chips. The restaurant was a nice weekend spot, with the buzz of a Parisian brasserie!

Brasserie T, Montreal

Steak frites at Brasserie T, Montreal

The Best Trendy Bar In Montreal – Bar Furco

After dinner one night we were looking for somewhere to go for a drink. Someone recommend we check out Bar Furco, a local bar, housed in a former fur factory. Along with all the usual drinks, Furco has an interesting cocktail list, plus craft beers and organic wines.

We visited on a Saturday night, and I couldn’t help but enjoy the eclectic crowd, which included students in their early 20s, couples in their 50s, and a few big groups of girls in their 30s. There was also a DJ spinning some tunes, creating a bit of a party vibe to welcome in the weekend.

Bar Furco, Montreal

READ MORE: Top Things To Do In Montreal In Winter

The Best Vegan Food In Montreal – LOV 

If you’re vegan or vegetarian, this is one of the best places to eat in Montreal! While most restaurants in Montreal cater for both, LOV was the only place we visited that was dedicated to the cuisine.

We visited the branch in Golden Square Mile, which is beautifully stylish with giant lampshades hanging from the ceiling and plush booths in green and white stripes. The ladies toilets even had a mini urban garden, with a plant growing out of an unused toilet!

The menu at LOV is great fun too, with lots of choice including pasta, tacos, pho, salads, burgers, banh mi and even a vegan poutine. Is it the best poutine in Montreal? Nope, but it’s not far off! Well, when in Quebec…!

Vegan poutine at LOV, Montreal

LOV, Montreal

The Best Poke In Montreal – Le Poke Bar

We rocked up at Le Poke Bar after an intense travel day. Long haul flight + 5 hour time difference + a packed day in the city… we were tired, had eaten lots of carbs and were craving something healthy and delicious.

We were so happy to stumble upon Le Poke Bar. They have several poke bowls on the menu, or you can build your own (as we did). We enjoyed a salmon, kale, edamame and rice creation, which was super fresh and tasty. It was massive too, so if you’re visiting as a couple, I’d recommend ordering one to share. 

Le Poke Bar

The Best Coffee In Montreal – Nous Sommes Café

This is a tough category to judge based on my experiences in the city, as other than a watery Tim Hortons when we were in a hurry, we had a lot of excellent coffee in Montreal.

My favourites were at Pigeon, L’Editeur and Nous Sommes Café. The latter is run by a lovely guy from South Korea, and located in the colourful Plateau neighbourhood. The coffee was great, décor was simple and the metallic cups were next level cool – just check out those reflections! 

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                        A post shared by NOUS SOMMES CAFE (@noussommes.cafe) on Nov 16, 2018 at 5:17pm PST

The Best Burger In Montreal – Verses Bistro

After a morning at Bota Bota (Montreal’s spa boat) we were ravenous and in need of big feed! Verses Bistro is a charming spot in Old Montreal, serving up a reasonably priced and varied menu.

The burgers were excellent, stuffed with bacon, brie, pickles and salad. Plus the portion was enormous – I mean, I actually had to admit defeat (which is very rare!)

Burger at Verses Bistro, Montreal

The Best Restaurants In Montreal… to be continued!

And finally – while I feel like I ate my way around Montreal, there are plenty of restaurants I’d book a flight back to try! It’s a city made for food lovers, so if you get the chance, try these and let me know how they are…

Pastel – Innovative tasting menus from top chef Jason Morris.

Europea – A Theatrical culinary odyssey that you’ll never forget (think Heston Blumenthal, but Canadian!)

Monarque – Seasonal ingredients, interesting menus and a great space, complete with a view of the kitchen.

Un Po’ di Più – Exceptional Italian food in a relaxed setting in Montreal’s old town.

Toque! – No.2 on Canada’s 100 Best Restaurants 2018, Toque! takes fine dining to the next level.

Elena – Sleek Italian serving some of the best pizzas in Montreal.

Dinette Triple Crown – Authentic Southern BBQ. They’ll even pack your food into a picnic basket so you can take it to the park!

Macro – One of the best seafood restaurants in Montreal.

Le Blueboy – Playful ice creams for the biggest kid you know. 

Finally, if you want to learn more about the city’s cuisine, I’d recommend taking a Montreal food tour. We really enjoyed the one we did with Local Montreal Food Tours, which introduced us to some great restaurants in Montreal Old Town.

I hope you’ve enjoyed eating your way (virtually) around Montreal with me! Big thanks to Destination Canada, Quebec Original and Tourisme Montreal for inviting us to explore this beautiful city. Lots of great info on their sites if you want to find out more. As always, all opinions are my own.

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The post The Best Foods To Eat In Montreal In 2019 (And The Best Montreal Restaurants To Eat Them At) appeared first on Wanderlust Chloe.

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Read More 17 Common Mistakes When Making Burgers

The following post 17 Common Mistakes When Making Burgers is republished from Eat This Not That by April Benshosan

You’ve invested in a shiny new barbecue and even tackled the weed jungle that accumulated in the backyard. Grilling season is here, and now that you’ve got the perfect setting to flip patties for friends and family, all you need to do is master the classic hamburger.

Seems easier than spraying weed killer until your thumb goes numb, right? While many folks don’t put much thought into crafting homemade patties, there’s more to it than grabbing ground beef and a package of buns. Below, we’ve rounded up six common mistakes people make when cooking burgers. And we’re not gonna leave you in the dark: you’ll also find easy solutions to all your grilling woes. Read on to discover how to build a better burger, and then don’t forget to throw these 43 Best Foods for Fiber on the grill to round out your meal while you’re at it.

1

Your patties aren’t flat.

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Mistake: “Ever had burger patties that were rounded and not flat? These types of burgers are awkward to eat! People tend to forget that flattening your patty before cooking is essential to making that perfect burger form,” Derek Wolf, fire cooking enthusiast and owner of Over the Fire Cooking, reminds us.

Solution: “Flatten the patties by pressing them flat using a burger press. If you don’t have a burger press, then try pressing together two plates or two cutting boards to get that flat burger form. Fun tip: If you are looking to double stack burgers, make sure to have thin patties or else you will have a very tall burger!”

2

You seasoned the beef too early.

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Mistake: “Ever had a burger that was tough and dry? You might have thought this was because you cooked it too long, but I bet it was because you seasoned it too early,” Wolf says.

Solution: “When seasoning the meat, make sure to form the patty before you add Morton Coarse Kosher Salt and black pepper. Salt extracts the moisture from the meat and leaves you with a dry patty. Adding the salt right before you cook can help guarantee you have a nice, juicy burger that is full of flavor.”

3

Your grill isn’t clean.

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Mistake: “Nothing is worse than burgers sticking to the grill grate when you try to flip them. Most people think that burgers are so juicy that they will release from the grill very easily. This is not always the case,” Wolf tells us.

Solution: “Make sure to clean your grill grate before cooking. Preheat the grill so that the heat loosens some of the previous residues. Take a grill scraper and brush off as much as possible. If the grate is really dirty, then add some oil to the brush and put it onto the grill grate (be careful with oil and fire!). Fun tip: Clean your grill immediately after cooking while it is still hot so that you are ready to start cooking at your next backyard grill out!”

4

You rely only on the grill.

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Mistake: Another error folks are guilty of is thinking they can’t use a pan to make the perfect burger, Claudia Sidoti, head chef & recipe developer at HelloFresh, tells us.

Solution: “Burgers are simple to make on a stovetop, too—with the right seasonings and toppings. A little seasoning can go a long way to bring out the best flavors. Drizzle olive oil into a frying pan on high heat,” Sidoti says, adding that a cast iron is your best bet. “Once it gets nice and hot, and the heat is distributed evenly, it’ll deliver on those grill marks you’re hoping for.” While the cast iron warms up, form the burger patties using your favorite type of meat and then sprinkle on both sides with salt, pepper, and oregano, Sidoti says.

5

You forgot the thermometer.

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Mistake: “If you’re a newbie at cooking burgers, it may be difficult to know when the burger reaches the right internal temperature for your desired doneness,” Sidoti warns.

Solution: To help clear up the confusion, Sidoti recommends using a meat thermometer to check for the desired doneness. An internal temperature of 125ºF denotes rare while 130ºF will render a medium-rare burger. Prefer your meat more done? For medium, cook until the meat reaches 140ºF; for medium-well, aim for 150ºF; and for well-done, leave the patty on the grill or pan until it reaches 165ºF.

6

You flipped the patty too early.

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Mistake: Sidoti tells us that one of the most common mistakes people make when cooking burgers is flipping the patty too early or pressing down on the burger while it’s cooking.

Solution: “Stay hands-off!” Sidoti advises. “Let the meat do its thing and cook and then rest for a minute or two when it’s done!”

7

You flip your patty too many times.

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Mistake: Chef Tamra Scroggins, director of food culture at Sizzler, advises against flipping your burger too much while it’s cooking. “Resist the urge to flip or poke and prod at your patty as it cooks,” says Scroggins. “Doing so can remove the moisture from the meat.”

Solution: “At most, you should cook your burger for at least 3-4 minutes on each side, depending on the doneness you’re aiming for,” she says. “Of course, it’s always best to use a meat thermometer to check the internal temperature of your burgers.” (Refer back to tip #5!)

RELATED: The easy way to make healthier comfort foods.

8

You put the burger on the grill too early.

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Mistake: “Ever have a burger that is overcooked on the outside but not right in the inside?” asks executive chef and concept creator of Shore Club South Beach’s eatery Diez y Seis, chef Jose Icardi. “In that case, you may have put your patty on the grill before it was readily hot.”

Solution: “One of the biggest mistakes people make is putting the patty on the grill before it’s reached the right temperature. Just because the fire is going, doesn’t mean the grill is ready to use for cooking. You want to make sure the grill or pan is hot before throwing on the patty, and then, of course, let it cook before flipping,” he says. And speaking of getting the grill hot…

9

You use lighter fluid to start the fire.

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Mistake: “Have you ever had a burger that hinted at a taste of lighter fluid? You probably used too much lighter fluid to start the fire and rushed to get the fire started,” says Icardi.

Solution: “Invest in good charcoal. Lighter fluid does a great job at starting a fire, but it can majorly ruin the taste of your food. Start up your grill with plenty of time to ensure that you get the perfect fire going without having to utilize any additives,” he says.

10

You stack your burger with too many ingredients.

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Mistake: All too often people top their burgers with just too many toppings, at which point, you begin to taste a plethora of different flavors. Corporate Executive chef for INK Entertainment USA, Patrick Ochs, says achieving that perfect burger to topping ratio is a key aspect in the burger-making process.

Solution: “Balance is key to any burger. Based on whichever condiments, produce, and meat you decide to put in your burger, you must remember to keep a balanced ratio of all ingredients. I tend to make my burgers with the following ratio: 50 percent Bun, 30 percent patty, 10 percent produce, 5 percent cheese, 5 percent sauce. Burgers are meant to be simple and fresh. You want to be able to taste all of your ingredients in every bite,” says Ochs.

11

You over-season your burger.

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Mistake: “Ever try a burger and couldn’t taste the actual quality of the meat? You may have tried too hard to impress your guests,” says Icardi.

Solution: “Keep it simple. Buy good quality meat, and try to go straight from the store to the grill. Freezing the meat may take away from its natural flavors. A little salt and olive oil can go a long way,” he says. Do you hear that? You can ditch that tray of seasoning!

12

You scorch your patties.

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Mistake: Danny Lee, the executive chef of Burger & Lobster USA, says the worst thing you can do is let your burgers flame up. “It looks good on TV commercials, but it makes whatever you’re cooking taste like gasoline,” he explains. “What people confuse this with is the process of flambé, where you’re cooking off the alcohol of wine [and] brandy. What is actually happening is that the fat is touching the flames and burning up, leaving a residue that tastes like gasoline.”

Solution: “I understand it is difficult to control this on grills due to the amount of fat in burger patties, so I would recommend moving the patties away from the flames to a different spot on the grill. Otherwise, the other option would be to cook the burgers on a griddle, which helps it cook a bit in its own fat,” he says.

13

You’re not using the right kind of grind or cut of beef.

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Mistake: “Too fine or too coarse of a grind on your patty and using the wrong cut of beef can also ruin a burger,” says chef de cuisine at Wolfgang Puck Bar & Grill in Downtown Summerlin, Las Vegas Daniel Stramm.

Solution: “When making burgers fresh you want to make sure that your grind is just right. If you have too coarse or too fine of a grind, it will take away from the texture of the burger. Also, the cut of meat that you decide to use can play a huge role in your burger texture. I like to use a blend of chuck, brisket, and chain meat from tenderloins. If your meat is too lean your burger will be dry. If your meat is too fatty your burger will fall apart,” says Stramm.

14

You neglected to pick the right bun.

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Mistake: “Many people forget that the bun is just important as the meat,” says Ochs.

Solution: “Just like all the other ingredients when constructing a burger, the bun is the main piece to the puzzle, which holds it all together. There are many types of buns such as classic, brioche, wheat, potato, and lettuce. Based on your preference, you can then decide on how to build your burger patty. I personally prefer to use a potato roll, which is light and soft, making it the perfect combination to enjoy all the flavors of the burger itself. Remember to also toast the bread to add a layer of flavor and complexity,” he says.

15

You squish your burgers to cook faster.

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Mistake: You may feel like pressing down on your burger will expedite how fast it will cook, however, chef Stramm warns against it. “This lets all of the flavor you developed through seasoning drip right down into your coals, causing a spark, which in return will put a carbon taste into your burger,” he says.

Solution: “Let your burger take time to cook and develop stronger flavor through the Maillard reaction, he says. The chef says this kind of reaction is a chemical one that occurs between an amino acid and a reducing sugar once heat is applied. He says it has a similar effect as caramelization.

16

You cook too many burgers all at once.

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Mistake: If you’re hosting a party or cookout, you may feel the need to whip up all of the burgers at once, but Executive chef Linh Aven of B.GOOD says to reconsider so you don’t sacrifice the taste.

“It can be tempting to cook a whole bunch of burgers at once to avoid being stuck standing at the grill while everyone else is socializing, but spending a few extra minutes at the grill to cook your burgers to order is well worth it.”

Solution: Make sure to prep everything else beforehand so that way you can spend time flipping the burgers.

“Burgers are best eaten right away,” she says. “You don’t want to compromise on taste when you’re feeding a group of guests, and nobody wants a cold burger wrapped in foil! That said, you can minimize the amount of additional work needed by prepping everything else like condiments, toppings, [and] plateware in advance.”

17

You don’t let your patty rest.

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Mistake: Culinary Director at King’s Fish House, Fabrice Poigin, and chef Ochs both say that one of the biggest mistakes you can make while making burgers is not giving it adequate time to rest on the grill. Have you ever bit into a hamburger and thought the bun was just too soggy? It’s likely that you’re just eating your burger too quickly after it finished cooking. Here’s how to avoid that.

Solution: “Allow the beef patty to rest at least a couple of minutes after cooking, some blood and juices will drip away thus keeping the bun from getting soggy,” says Poigin.

“Resting is very important when cooking a burger. Like most meats, giving your burger the chance to rest allows all of the deliciously mouthwatering juices to collect and re-distribute throughout the patty, for a real concentrated juicy flavor,” says Ochs. “The smaller the burger patty is, the less time that’s needed to rest. For larger patties, you should allow the burger to rest for up to 6-10 minutes.”

The post 17 Common Mistakes When Making Burgers appeared first on Eat This Not That.

I've come a long, long way since I started first making use of a stovetop back in 2011 ("oh, you need to use OIL to stir-fry things??  you don't just dump it all in the pan and..."), and a lot of that has come from accumulated knowledge gleaned over the years.  A lot of this knowledge comes from great resources such as Kenji Lopez-Alt's more scientifically-minded columns and various "mythbuster"-type articles (and trust me there are WAY more myths than truths about cooking floating around out there), and other portions of it come from more practical home kitchen experience.

I personally very much rely on a blend of science and experience to inform my cooking.  I need to understand the theory behind why something works in order to apply it to more than just a single recipe, but at the same time a lot of cooking resources are tailored to amazing thumbnails and ASMR-tingling videos where noodles are hand-pulled, beef is pushed through your own meat grinder, and everything is perfectly plated with little bits of hand-chopped freshly-picked herbs as garnishes and girl, I love attention to detail but sometimes we just ain't got the TIME for that, you know what I mean?  So the home kitchen is where a lot more of the "practical"-minded advice comes from, things like "reuse the same pan for these 3 steps so you have to wash less" or "while this is sauteing is a great time to peel and cut the next veggies so you can multitask".

That's already a pretty lengthy intro, so let's just get on with it, shall we?

1) Wash mushrooms with water, saute them separately

Contrary to what you might have heard, mushrooms don't "absorb a ton of water" when you rinse them under water.  They absorb about 2% of their weight at most, which really isn't a big deal, so go ahead and use water to clean your mushrooms since it's just easier (but make sure you give them a good scrub and rub at the same time to get out the little dirt chunks).  However, mushrooms are made up of a lot of water in the first place (92%!) and end up releasing a lot more water than say, onions or carrots.

This is important because all that water needs to evaporate out before any yummy tasty Maillard reaction browning can occur.  So if you're doing a simple saute of mushrooms, onions, and carrots all together, the amount of moisture in the mushrooms will end up dominating the saute and you'll end up with wimpy steamed veggies.  Instead, cook the mushrooms through first (really give them time to develop a nice brown color), remove from your skillet, throw in the other veggies, and add the mushrooms back at the end.  This will result in awesome caramelized veggies.

Is this more effort?  Yes, it is, and I admit sometimes when I'm EXTRA lazy I just go for my wimpy steamed veggies.  But mushrooms are the one case where 95% of the time I take the effort because they really do release a lot of water during the cooking process.  Of course this also applies to other "watery" veggies such as lettuce, celery, cucumbers, etc. which I will often cook together with the mushrooms to get all the watery veggies out of the way first.

2) Reuse plates or bowls for both temporary storage and final plating

One of those more practical home kitchen tips, and should be an extremely "duh" one for many people already, but I thought I'd still include it since it's so practical and beginner cooks (i.e. me in 2011) might not have a handle on efficient kitchen management.

So let's say you've got your mushrooms all nicely sliced or diced or whatever, but now you've got no more room on your chopping board for onions so you...pull out a bowl to temporarily put all those sliced raw mushrooms into.

Fast-forward a short while (or maybe you were smart and sauted the mushrooms while slicing your onions), you've got your mushrooms all nicely sauted and need to remove them from the skillet to start cooking your onions so you...pull out a plate to dump the mushrooms on.

You can see where I'm going with this.  With a simple saute it's not too bad but at the end of a fancy recipe you end up with fifteen million little bowls and plates that you need to clean. (one for minced garlic, one for minced scallions, one for minced ginger, one for raw mushrooms, another for carrots, ...)  I get it, mise en place is great and sometimes when you are doing a furious chinese-style stir fry over a jet burner, you NEED to have all of those ingredients prepared in separate bowls for the sake of speed.  But if you aren't doing some crazy high heat stir-fry, for the love of god reuse your bowls and plates throughout the cooking process.

That plate that you used to hold your raw mushrooms?  Reuse it for the cooked mushrooms -- no reason not to!  And after you toss your mushrooms back into the skillet with everything else, just give it a quick rinse and it's ready to be used as your final plate!  I strive to make most of my recipes use ZERO extra plates and bowls if at all possible for maximum efficiency, and yes, sometimes that means I can't chop all of my ingredients ahead of time -- chop them as you go, and multitask!

3) For better browning (i.e. better flavor), dry your meats, fish, and everything else before searing

Remember what I said about water needing to evaporate before mushrooms can undergo any awesome browning reactions?  Well, same thing applies to meat, fish fillets, and everything else you're trying to sear or pan fry or saute.  If you thoroughly pat dry your steaks, salmon fillets, and everything else before you cook them it will really help you get that nice tasty outer caramelization that we all love.

A lot of people (myself included) might intuitively think that the more "wet" meat or veggies are, the juicier they will be once they're done cooking.  Unfortunately things don't actually work that way at all.  A steak is not a sponge -- you can't "add moisture to it" by submerging it in water.  There's a reason we grill and pan-sear steaks and fish fillets instead of eating "boiled steak" all the time!  So make sure the exterior of your piece of protein is completely dry before going to cook it. (don't worry, the interior will still be juicy!)

Along the same lines, you might be tempted to put a cover on your skillet in order to "help keep the moisture in".  This results in "steamed steak" which again is not nearly as appetizing.  Putting a lid over your skillet or pot is great for braised/saucy dishes (or actual steamed veggies), but for searing and sauteing you need all that water to evaporate so you can start to develop delicious browning flavor.  And of course, if you're ever worried about things getting too dry in the pan, don't add water -- instead, add more oil.  Or if you're feeling unhealthy, bacon fat.  Delicious bacon fat....

4) Keep frozen bacon in the freezer

Speaking of bacon fat, is there a dish it won't make better?  Apologies to any vegetarian or pescetarian readers, but adding some chopped up bacon pieces can add some extra deliciousness to pretty much anything.  Roasted brussel sprouts turn from boring to unhealthily delicious.  Kale suddenly becomes something you're actually excited to eat (actually, I like kale on its own, but many don't!)  And who doesn't like some extra bacon bits with their potatoes, tater tots, or even cauliflower soup?  Pretty much any time you're roasting or sauteing anything you can just add some extra bacon in there and get some extra delicious flavor.

Of course I don't go super ham (ha ha ha...) with the bacon with every meal I ever eat, so it takes me a while to get through a package of bacon.  There's two solutions to this -- option A, buy your bacon in individual strips from your butcher.  Option B is buy bacon in bulk but keep in the freezer so it lasts forever.  As an added bonus, frozen bacon is way easier to work with on the chopping board because it's not all greasy and slippery!  Frozen bacon is a breeze to work with and cooks great too.

5) Cook fish fillets with the broiler because it's freakin delicious

How many of you have never even understood the "broil" function on your oven?  If you've been baking your fish fillets your whole life, you really ought to try broiling them instead.  Baked fish is "okay", but the end result is always going to lack the extra flavor of broiled fish because baking simply doesn't give you the intense heat required for any delicious surface browning (and yes, browning really is THAT important).  Broiling is essentially "upside-down grilling" -- it cooks via intense radiant heat that happens to be perfect for fish fillets.  (Yes, you can also pan-fry fish fillets and that can be wonderful too, but takes a bit more skill to really get right)

You might have to get a feel for it the first few times as every broiler reaches a different temperature and the distance to the heating element can be important.  For fish, it's important to do most (not all, but most) of your cooking with the skin side up for broiling since the skin will act as a nice insulator, protecting the rest of the fish from getting overcooked.  Oh, and if you do that, you get a nice, crispy, delicious fish skin that is totally unlike the floppy slimy fish skins you'd get with baked or steamed fish.  Since fish overcooks quite quickly, I'd recommend testing for your ideal doneness very often until you get a good feel for it.  You can test for doneness by trying to flake the fillet with a fork and/or checking the color of the inner part of the fillet.  I prefer my fillets "medium" but you may even prefer "medium rare" with some translucent flesh in the middle (which is perfectly safe to eat).  But for the love of god please do not overcook your fish fillets and turn them into dry cardboard lumps like 90% of all restaurants do.

Got a toaster oven?  Even easier -- just pop your fish fillet in there and use the broil setting and you've got a quick and easy route to delicious fish, without having to wait around for your entire oven to heat up to temperature.  Hooray!

Broiling is also great, by the way, for other proteins, such as lamb chops, or anything else you'd think about grilling (but don't want to go through all the effort to set up the grill for).

Investing NOW So You Can Have the Lifestyle You Want LATER? You're Doing it Wrong.

The majority of individuals on BiggerPockets are investing in real estate because they want to create financial freedom. Blog and forum posts often touch on the fact that building out a real estate portfolio will allow you to achieve financial freedom. And I certainly agree with this notion. But what Ive come to realize is that financial freedom isnt what its all about. Few people actively write about building a lifestyle. True, there are many blog posts that touch on lifestyle by roughly saying, I invest in real estate so that I can eventually do these additional things that I love. The focus is on building a real estate portfolio with the lifestyle as a result. And thats the problem. Todays article is going to focus on building a lifestyle with the real estate portfolio or business as the result. What will be notably different in my article is that your desired lifestyle is the objective, not a number of units, not a cash flow per door number, and not even a financial freedom number. I want to turn the formula upside down. Were not investing in real estate and as a result, going to live an awesome lifestyle. Instead, were going to live an awesome lifestyle and as a result, invest in real estate. Lifestyle is SecondaryOr is It? There can be a high price to pay for financial freedom, especially if your means of getting there is investing in real estate or starting a business. Stress is high, money is tight, and your tenant just didnt want to pay rent this month. How many times have you met a business owner or real estate investor whois earning gobs of money yet openly complains about their lifestyle? With further prodding, you learn that these poor souls work insane hours, are always on call, and live in a constant jet stream of stress. But they earn $500k! Surely they are just cynical, as anyone earning that much must be happy. Trust me, as a CPA who interacts with and provides services to plenty of folks earning much more than $500k, money quickly loses its value in regard tohappiness. Money has a diminishing marginal return, meaning that after a certain point, each additional dollar you earn brings less happiness than the dollar before it. Research suggests this peak dollar figure is $70,000 annually. Related: How to Use Lifestyle Design to Create an Ideal Retirement Driven by Passive Income An example of diminishing marginal return: You order 10 cheeseburgers (you freakin love cheeseburgers!), and you eat them all in one sitting. You havent eaten in a while, so the first one is delicious. It truly hits the spot. The second one is also delicious. Its cooked medium rare, nice and juicy, perfectly seasoned. The third one is good, but you are starting to get full so its not as good as the first two. By the tenth cheeseburger, youre so full that the sight of it repulses you. Thats diminishing marginal return in a nutshell. Each cheeseburger is the exact same, but their value steadily reduces as you consume them. Im always curious to hear the backstory of these folks who earn plenty of money yet are seemingly unhappy. Unsurprisingly,the stories are all relatively all the same: I dreamed about living X lifestyle in the future, so I started this business/ invested in real estate to hopefully get there. On the flip side, I also have clients earning a high amount of money who are perfectly happy. They love what they do, and more importantly, they love their day-to-day. When I ask them about their backstory, their stories generally go like this: I had a lifestyle that I wanted to live today, and this business was what complimented that lifestyle. And that, my dear readers, is the key difference between living a life of full of wealth and happiness and one of just monetary wealth. Lifestyle Starts Today I learned this rather quickly in my career so Im quite grateful: Lifestyle starts today, not tomorrow. The key point I want to impress upon you throughout this entire article is that you dont have to wait 15 years to achieve financial freedom and then begin living your desired lifestyle. Instead, I want you to think about the desired lifestyle you want to live right now and figure out what steps you can begin taking to implement said lifestyle immediately. Ive never met someone who wanted to be unhappyyet many people are unhappy. And if you look closely, most of them have a common theme running throughout their life: Their desired future lifestyle dictates how they live today. They are sacrificing their present time for future happiness. Now, Im not suggesting that you drop everything and put forth little work or that you dont think about the future lifestyle youd like to achieve. What I am suggesting is that you begin implementing the lifestyle you want to live today and build everything else around you to supplement that lifestyle. Youre still going to sacrifice plenty. Youre still going to stress and wonder if youre doing the right thing. But the key difference is that we are focusing oncrafting your lifestyle today, rather than setting a target number in our minds and saying, Once I hit that, Ill begin to live the lifestyle of my dreams. Where Do We Start? Frankly, I dont really know. Im a CPA, not a guru trying to sell you my coaching program for $20,000 (I take check or creditjust kidding, of course). What I do know is that crafting a lifestyle that Ill enjoy on a day-to-day basis has been my goal from the get-go. I dont want to wait 20 years to retire and live the lifestyle of my dreams. I want to do that today. So Im going to walk you through my logic ofhow I built assets around me to supplement the lifestyle I wanted to live. Hopefully youll be able to take something away from this and implement it in your own life. The first step is to define the lifestyle you want. After my first few months working for a Big 4 accounting firm, I decided that the corporate lifestyle was not for me. I didnt understand why one must commute to an office for work that could easily be done in the comfort of my own home. I thought the whole dressing up thing just got in the way of providing high quality work. The last time I checked, a suit and tie, while studies suggest makes you more confident, dont improve your intellect nor work product. Worst of all, I didnt understand why people of high integrity and character were required to show up a 9:00 a.m. every day. If the deadlines are met, the quality of work is high, and the client is happy (the most important thing), then why does it matter when someone walks into the office? It seemed the performance measurements were backwards. I disagreed with the values of the corporate lifestyle, how they held individuals accountable, and how they measured performance. So I began to sketch out what my ideal lifestyle looked like. I knew that I wanted the flexibility to work in my pajamas at home. I knew I wanted to be able to work anywhere in the world seamlessly while traveling. And I knew that I wanted my performance to be measured by something other than whether or not I billed 1,800 hours out of the 2,080-hour work year (thats called utilization in the accounting world). I determined the best thing to do was to build assets around me that allows me to accomplish these things. The two asset classes I chose were real estate and a professional services business. But the key for living my lifestyle would be a laser focus on implementing systems that complimented my lifestyle. Building Assets and Focusing on the Systems When people focus on a number to achieve their desired lifestyle, the business systems get put on the back burner. Instead, you should be focusing on the systems you must implement in order to live the lifestyle you want today. As I mentioned, I decided that investing in real estate and running a business would both complement the lifestyle I desired to live. The problem was that real estate typically requires a hands-on approach, and professional services firms usually have offices that clients can walk intoboth of which go against my desired lifestyle of working anywhere in the world. The real estate solution was rather simple to figure out. I knew I needed properties that cash flowed quite well, as I needed all of my expenses to be covered. The cash flow would allow me to buy teammates on the ground and put the asset in auto-pilot mode, allowing me to be 100 percent virtual. I could invest in areas I visited frequently or wanted to travel to once a year, and Id require that my property manager send me a video walkthrough of my units quarterly. Related: How I Saved $20,000 in 2014 and Used it to Invest in Lifestyle Design On the buy side, Id research the citys economics like crazy to make sure the local economy was growing and not subject to undue risk. Id use Google street view to explore neighborhoods. Id place offers sight unseen and only travel to the property post-inspection. Using these desktop methods, Ive picked up two 3-unit properties. These two properties cash flow well and cover most of my monthly living expenses, though I dont actually use the cash flow for my monthly living expenses. The point is, if the going gets tough, I can rely for a short amount of time on these properties. The business solution was a bit tougher. When I hammered out what I wanted my lifestyle to look like, I knew there were very few corporate jobs that would support it. The next step was to start a business, and since I had a CPA, I naturally started a CPA firm. It was tough to figure out how to build a CPA firm that would support my lifestyle. My biggest obstacle was the preconceived notion that clients would want to walk into a CPAs office and shake his/her hand. But I knew the lifestyle I was crafting so I laid out the ground rules for my CPA firm: I will not meet clients face-to-face. Instead, well hold meetings over the phone or video calls. This goes for local clients as much as non-local.My marketing will be content rich. I will develop awesome content that people derive massive value from. A potential client will read my articles and test me out prior to ever scheduling their first consultation.I will develop business systems that will support a virtual practice. Document sharing must only be done in the cloud. I will not accept paper documents.I will hire employees and not require them to be local to me nor come into an office. They will enjoy the same lifestyle I do. This means they have to want to live the lifestyle Im living. I will also need to develop metrics that focus on results, not the amount of time an employee works. With that, I was off to the races. I started making massive strides to get content out there, and I used BiggerPockets as my growth platform. It was tough and took a lot of sacrificing, but two years later, I have a firm that supports my desired lifestyle. Conclusion My point in telling you this is that I didnt say, I want my lifestyle to be X in the future, so I must build a business to reach $Y in annual revenue. At that time, Ill be able to live the lifestyle I want to live. Instead, my method of thinking is, I want to live X lifestyle and Im going to build Y assets and systems that complement the lifestyle I want to live. With my way of thinking, you wont be putting your desired lifestyle off into some distant future point. Instead, youll start thinking of ways you can move toward living your desired lifestyle today. Sure, it takes sacrifice and hard work. It took me two years to get my business to a point where I could actually live the lifestyle I was actively trying to build. But in those two years, I had a laser focus on building a business that complemented the lifestyle I wanted to live. My virtual lifestyle was the objective; the real estate and the business were the results. Many people make the mistake of lettingtheir lifestyle be the result and their investing or their businesses the objective. Dont do that. Focus on building a lifestyle portfolio and business. Youll be much happier in the end. Were republishing this article to help out our newer readers. How are you designing a lifestyle that works for you? Do you agree with the above philosophy? Let me know your thoughts with a comment! https://www.biggerpockets.com/renewsblog/crafting-lifestyle-real-estate-business/

The Dinner

Last night, my girlfriend's boss at her new job invited us over for dinner. On the drive over, my girlfriend, Alicia, reiterated to me many times how crucial to her future it was to make a good impression.

I scoffed and arrogantly informed the silly woman that I always make good impressions.

Her boss is a single lady (probably in her fifties) so it was just the three of us. We chit-chatted over drinks and salads and seemed to really be hitting it off. She laughed at my well-timed, perfectly-appropriate jokes and Alicia seemed pleased.

Soon she brought out the main course, a nice big juicy steak for each of us. As I began to cut into my steak, I was disappointed to discover how under-cooked the steak was.

Now, I've had my fair share of rare steak. I prefer medium, but I can handle rare. This was barely touched the grill sort of rare. I probably could've resuscitated the heifer had I tried. Instead, I sat there fidgeting with my knife and fork, worrying about how I was going to get away with not eating this steak.

Claim vegan-ism? No, I'd already feigned great enthusiasm upon seeing the steak.

Just then, our hostess excused herself to the kitchen to take care of some dessert preparations. As I looked across the fancy dining room table at the open window of the 3rd story apartment... a cartoon light bulb appeared over my head.

I knew I had to be decisive, realizing that she could return at any moment. I committed. I grabbed the steak with my hand, gently shook off the juice and executed a perfect throw right through the center of the open window.

The window wasn't open. It was the cleanest fricking window you've ever seen in your life. That is until my mostly raw slab of steak slammed up against it and slowly slid down leaving a trail of bloody juice in its wake.

Alicia—who’s steak was a nice medium rare and was unaware of my predicament—turned, mouth agape, and stared at me like I was an alien from another planet. This look then slowly morphed into more of a there-is-no-place-on-this-planet-you-can-ever-hide-from-me expression of demonic anger.

Alicia's boss heard the thud of the steak-on-window impact and came quickly. She took in the scene, the steak sitting on the window sill, the blood trail, my empty plate, and then gave me an inquisitive, puzzled look.

I just didn't know what to say. It felt like a minute of silence but was probably 3 or 4 seconds. Finally, the best I could manage was "I... I'm so sorry. I am such a klutz... I don't know... I was just cutting it.. and... it... ... it slipped... just ask Alicia, I really am a klutz... right honey?... (no help coming from that direction) ... I will clean this up... I can't believe this... I am so sorry,"

Both women continued to stare at me like I had escaped from the loony bin, as I smeared the blood around the window with my cloth napkin, dusted off the steak, and continued to mutter my incoherent explanation. I knew no one was buying the story.

I knew what I had to do. I sheepishly returned to my seat and proceeded to eat every bite of that disgusting, cold, chewy, bloody, raw steak.

I remained silent the rest of the evening; begging Alicia for forgiveness profusely on the way home, and she responded very confidently, "I'm fine."

Tasting 2015 Barbarescos and 2014 Barolos with Gaia Gaja

The articulate Gaia Gaja was in town to showcase her 2015 single vineyard Barbaresco releases, as well as the 2014 Barolos.

Perhaps Gaja’s greatest achievement as a producer has been to raise the status of Barbaresco, which has emerged a little from the shadow of its big brother Barolo. Langhe has two prestigious sub-regions: within the 10 000 hectares of vines in the region, there are 700 hectares of Barbaresco (with c. 180 producers), and 2000 hectares of Barolo (with c. 350 producers). ‘All the most respected wineries have been from Barolo, not Barbaresco, which was seen as a lesser version of Nebbiolo,’ says Gaia. ‘It took us three generations to show that Barbaresco has a beautiful potential. It is potentially more elegant, and it can still age.’

In a nice, rather un-Italian way, with the success of these two prestigious subregions, their borders haven’t grown. But the number of producers has increased, as more and more growers have begun bottling their own wines. Gaja were early adopters of this transition. ‘My family has always been growing grapes,’ says Gaia, ‘but 150 years ago they started becoming bottlers (in 1859). Every time they made some money they bought more land.’

They make wine only from their own vineyards. Gaia loves Nebbiolo, but acknowledges that it does have a difficult side. ‘Drinking Nebbiolo is like being hit in the face by a ballerina,’ she says, repeating one of her favourite quotes about the variety.

Gaia has now been working with her father for 15 years; he’s now 78 years old. She describes him as an instinctive optimist. ‘For him, improvement comes with change,’ she says. ‘It is a great opportunity to go forward.’ From May 2018 her brother has just started working in the winery, so there are five family members working together. They don’t have specific responsibilities, but share them all.

One of the slight clouds on the horizon is the way that land values have been pushed up so much, with vineyards in Barolo now hitting €4m/ha and those in Barbaresco €1.5 m/ha. ‘Investment has changed the climate,’ says Gaia.

In the vineyard, the goal is to have balanced, low vigour vines. How do they do this? ‘One way is old vines that are wise and disciplined,’ she says. ‘So we try to keep the vines alive as long as possible.’ Biodiversity in the vineyard is also a focus, with the goal of looking after the life in the soil. ‘Wine regions have become monoculture, and we are trying to cultivate biodiversity. Climate change isn’t helping because of dry conditions.’

Gaja have done lots of experimentation. They have planted 250 cypresses, which are now 10 years old. ‘The idea is to plant trees that are more compact: they can become a shelter for many birds,’ says Gaia, pointing out that even though they can be naughty and eat grapes, they are another element of biodiversity. ‘In 1999 we started composting, feeding the soil and not only the vines.’ The compost is based on cow manure. ‘It creates a ‘

bomb of life’, says Gaia. They have also been encouraging bees. ‘They pollinate plants; they colonize the place and keep other things out; and we are trying to understand the connection between the yeasts on the bees and the fermentation: they have Saccharomyces cerevisiae in their guts.’

And they have tried lots of different ways to manage the plants growing around the vines in the vineyard: it’s wrong to call them weeds. They are trying to avoid ploughing of the soils, because there’s good evidence that this reduces microbial diversity by disturbing the communities. ‘The idea is to end up with so many grasses [plants] their roots plough the soil,’ says Gaia.

In the past the main issue was too much water in the clay-rich soils, and so plants were grown and then cut to remove water from the soil. That’s not a problem now: seven vintages in 10 are warm and dry. Normally 800 mm rain a year: in this year so far they have had 1200 mm, so they cut the plants to remove the water. They use different cover crops depending on the need of the vineyard. Cereals remove vigour while legumes increase it. Mustard repels nematodes.

2014

‘I love the structure and freshness of the 2014,’ says Gaia. ‘People have been less confident in promoting it. It was a challenging year, beginning with a warm spring and early flowering. Without this the grapes wouldn’t have ripened. From June the temperature dropped and three cold months followed. The average temperature in August 2014 was 19 C, not 27. There were 22 rain showers in July. Everyone had to work more in the vineyard and we had to drop fruit. In Piedmont, starting from September there was no more rain, and the grapes ripened in cool weather in the fall. All the sites we had attained phenolic ripeness, which is rare. The berries were bigger than usual, and so there’s a lightness of mouthfeel, but the spine is straight. What I love is the perfume.’

2015

‘The 2015 is riper, with more approachability, and also structure. In Piedmont, 2015 was quite normal, with one abnormal month – July. It was extremely hot in July. Then in August things cooled down. The month of July characterizes these wines, concentrating the grapes (the berries stayed small), there was a very fruity character in the wines, but don’t expect what you’d normally expect from a warm year. It has a body that is mid-weight. The bad side is that the crop was small; the good side is that we had pure, precise and ripe fruit expression. It’s not a hot vintage because the vineyards all express quite differently: in a typically hot year the wines converge more.

Winemaking

These days, everything is destemmed, with fermentation in stainless steel tanks. ‘We have recently bought some 6000 litre wooden fermenters,’ says Gaia, so these will be used for top wines this year. Full berries are used, punched down at the beginning then with pump overs. Some of the berries are still intact at the end of primary fermentation, so they push down the cap for 10-14 days. Wine is then moved to 225, 500 and some 700 litre barrels with a good amount of lees. ‘The lees can help to give a juiciness,’ she says. ‘They are antioxidant too. The tannins eat oxygen and reduce the wine quickly so we rack often. Then after a year the wine goes to big casks (2000-5000 litres). In the first year the proportion of new oak ranges from 15-40%

Gaja Barbaresco 2015 This is quite pretty, but there’s also a nice savouriness. As well as the sweet red cherry fruit, there are some herbs and thyme, with some orange peel and a bit of grip. It’s quite citrussy with good tannin, but it’s well behaved tannin. Pure and expressive, and quite elegant, in a ripe, sweetly fruited style. Delicious already, but will mature into a lovely harmony. This is really fine. 94/100

Gaja Costa Russi Barbaresco 2015 Fine and expressive with iodine, blood, raspberry, fine herbs and cherries on the nose. There’s lovely concentration on the palate. There’s pure, sweet red cherry and plum fruit, with nice silky texture and smoothness in the mouth, but also fine-grained and firm tannins that integrate beautifully. Fine, balanced, complex and ethereal, and surprisingly approachable now. Profound. 96/100

Gaja Sori San Lorenzo Barbaresco 2015 Closer to the river, so the winter is milder and the flowering is earlier. There are leafy, sappy notes here, with sweet raspberry and cherry fruit. There’s a strong savoury character here, with herbs, sweet cherries, some raspberry and real freshness. The distinctive feature here is the herbal character, and it’s elegant, fine and pure. The structure is present but well integrated. Very fine. 95/100

Gaja Sori Tildin Barbaresco 2015 A vineyard at the top of the hill with lighter soils, more sand, and limestone. This has very high density planting (6000 vines/hectare). It makes darker-fruited wines with more garrigue, and meaty and spicy characters. This shows real density with grippy, tannic structure evident under the red and black cherry fruit. There’s a freshness and grip to this wine which has notes of rose and tar, and some detailed herbal hints. Backward and structured, with lots of potential. 95/100

Gaja Sperss Barolo 2014 This is a bold, grippy wine with firm structure. There’s nice fresh but dense fruit with herbs, earth and iodine. It’s really dense and expressive at the same time, showing a lot of grip. Pure and fine with a linear trajectory on the palate: quite primary and classic, but with good fruit. Should age really well. Backward but beautiful. 96/100

Gaja Contesia Barolo 2014 Very fresh and pretty with fresh red fruits. Medium weight with lovely red fruit purity with fine-grained tannins. Foral and expressive with nice weight and focus. Notes of tea and sappy green leaves. Has a really pretty, fresh character. Nice grainy, grippy finish, but not at all austere. 94/100

UK agent is Armit

 Find these wines with wine-searcher.com

from Jamie Goode's wine blog http://www.wineanorak.com:/wineblog/italy/tasting-2015-barbarescos-and-2014-barolos-with-gaia-gaja For Fine Wine Investment opportunities check out Twelve by Seventy Five: http://www.twelve-by-seventy-five.com/