cheap 'n' cheerful Korean @ Bloor and Christie?
nmbu...@home.com
thanks
N
Kim
little bit east of Christie, there's a "bakery" of sorts that makes those
Korean Walnut cakes. They have some newspaper articles framed in the front
window written about how good they are...and I used to work down in that
area, walking past that Walnut cake store was soooo tempting, the smell was
delicious. I never got around to trying their walnut cakes, but if you do,
let me know how it was. You can see the guy in the front window flipping
all the little cakes outta the machine, it's pretty cool.
I did observe that almost any of those Korean restaurants were busy during
the lunch hour though, so they can't be all that bad, right?
Kim
--
The world is spinning endlessly, we're clinging to our own beliefs" -- James
<nmbu...@home.com> wrote in message
news:0mssatgnanoidjio1...@4ax.com...
THE SECOND OPINION
Those Walnut Cakes on Bloor Street are outstanding ... just potato, flour,
egg, sugar, nuts---and no preservatives! I can eat a box of 30 in a single
sitting!!! My favourites are the ones with the red bean filling. There are
some Korean outlets in North York that are making similar cakes, but they
are using substandard ingredients and subsequently the cakes are not as
tasty.
By the way, most of the Korean restaurants on the north side of Bloor are
decent, have similar quality food, and charge roughly the same price per
dish. In North York there is a large, clean place with good Korean food on
Dufferin a couple of blocks north of Lawrence on the West side, in the same
strip plaza as the Red Lobster. It is adjacent to Orfus Road--a great place
to pig out before checking out the sluttily dressed Gina's wandering around
the discount strip.
DIMITRI THE GREEK STUD
MEECHEE NOM ... SUNG NOM (literally translated CRAZY PERSON ... BASTARD in
Korean)
"Kim" <ham...@hotmail.com> wrote in message
news:m5Nr6.50201$x27.3...@news1.rdc2.on.home.com...
nmb
>any suggestions for cheap 'n' cheerful Korean in the Bloor and Christie area?
Well I think we found one the least expensive restaurant in the city. Simply named
The Korean Restaurant, it was packed with students when we got there a few
minutes before 6pm. There's a bilingual (almost) menu on the wall. 22 dishes
for $4, 5, and 6 a piece. There was a special in Korean only that we wanted but
it had run out. So we had #13, a dozen steamed dumplings ($5, served straight
from the microwave which is actually a good way to steam them (in a sealed bag))
and #19, beef fried rice with kim chee ($6). We got a side dish of decently hot kim
chee and another of yellow pickled radish. Service was fast and you weren't
encouraged from sitting around as people were crowding in as we left before 6:30.
The shock came at the cash register - the bill was $11. - no 15% for taxes! The
food was so tasty and the portions so large that I left a whole toonie for a tip. She
seem pleasantly startled.
And Dimitiri will drool over all those young Asian female bodies. :-). I pretended
not to notice.
Oh, it's at 615 Bloor W on the corner of Palmerston.
N.
Phil King
nmb <nmbu...@home.com> wrote:
>On Tue, 13 Mar 2001 19:20:47 GMT, nmbu...@home.com posted:
>
>>any suggestions for cheap 'n' cheerful Korean in the Bloor and Christie area?
>
>Well I think we found one the least expensive restaurant in the city.
>Simply named The Korean Restaurant, it was packed with students
>when we got there a few minutes before 6pm. There's a bilingual
>(almost) menu on the wall. 22 dishes for $4, 5, and 6 a piece.
>There was a special in Korean only that we wanted but it had run
>out. So we had #13, a dozen steamed dumplings ($5, served straight
>from the microwave which is actually a good way to steam them (in
>a sealed bag)) and #19, beef fried rice with kim chee ($6). We got
>a side dish of decently hot kim chee and another of yellow pickled
>radish. Service was fast and you weren't encouraged from sitting
>around as people were crowding in as we left before 6:30. The
>shock came at the cash register - the bill was $11. - no 15% for
>taxes! The food was so tasty and the portions so large that I left
>a whole toonie for a tip. She seem pleasantly startled.
>
This place is great - cheap, friendly, good food.
Try the dish called something like "chewy noodles". They come with
a tasty hot sauce.
It ain't high class, but it's tasty. And cheap. Really cheap.
We tried a place on the north side last weekend that was a little more
upscale. I was feeling a little adventurous, so I ordered something
called "goosefish in hot sauce". The waitress took the order without
comment, but I guess she mentioned it to the owner, who came right
over and started enthusing about their excellent goosefish, and telling
me telling me all about how it was prepared and how delicious it was.
Well the thing came, and it was a mound of fish the size of a Thanksgiving
turkey, covered with onions and bean sprouts then buried in about two
gallons of red hot sauce. There was enough food for four people. The
sauce was good, but the fish itself was horrible. The flesh was more
meat-like than fish-like, sort of like weird chicken. And the fish still
had the skin on. I took a piece of black stuff out of the middle of the
dish, and it turned out to be the skin. It was like rubber, you know the
sort of thing where the more you chew it the bigger it gets? And coated
with fat - more blubber than fish skin really.
I ate about a tenth of it, hid about another tenth in napkins, and
pushed it around on the plate so it looked like I made a bit of a dent
in it (didn't want to insult them), got the bill and got out of there.
So my question is: what the heck is "goosefish"? My guess is that it
was some sort of shark, but it wouldn't surprise me if it was a seal
pup or a baby beluga.
/Phil
Pat and Ash
(big snip snip)
> So my question is: what the heck is "goosefish"? My guess is that it
> was some sort of shark, but it wouldn't surprise me if it was a seal
> pup or a baby beluga.
>
> /Phil
well, based upon the picture at
http://janus.state.me.us/dmr/recreational/fishes/goosefish.htm
it doesn't look like something I'd want to put in my mouth, although they
describe the flesh as being very tasty (maybe if it wasn't hidden in all that
hot sauce, eh?)
Real ugly, though. Wouldn't want to meet a goosefish in a dark alley.
...pat.
--
...pat. anderson
pat...@sympatico.ca
http://www3.sympatico.ca/patash
nmb
>well, based upon the picture at
>http://janus.state.me.us/dmr/recreational/fishes/goosefish.htm
>it doesn't look like something I'd want to put in my mouth, although they
>describe the flesh as being very tasty (maybe if it wasn't hidden in all that
>hot sauce, eh?)
>
>Real ugly, though. Wouldn't want to meet a goosefish in a dark alley.
The notes there said it was also known as monkfish. This I have eaten many times and
is more lobster-like than your regular fish. Smothering it in hot sauce is usually what some
restaurants do to cover up the odour of less than perfectly fresh fish. You often see it on
a menu on Monday and Tuesday 'cause they bought to much for the weekend. Monkfish
is good with just a simple sauce.
Nigel
Pat and Ash
>
> The notes there said it was also known as monkfish. This I have eaten many times and
> is more lobster-like than your regular fish. Smothering it in hot sauce is usually what some
> restaurants do to cover up the odour of less than perfectly fresh fish. You often see it on
> a menu on Monday and Tuesday 'cause they bought to much for the weekend. Monkfish
> is good with just a simple sauce.
>
> Nigel
Thanks for the info, Nigel. How is it without a sauce (if, for example, one
were cooking it at home, what would be the best way to prepare it)?
Curious, because I really love lobster, so if the taste is similar when the
fish is fresh, I think it would be something I'd enjoy greatly!
...pat.
--
quit smoking 22/01/01; stopped using nicotine 05/03/01
f3as3
Phil King
>>The notes there said it was also known as monkfish. This I have
>>eaten many times and is more lobster-like than your regular fish.
>>Smothering it in hot sauce is usually what some restaurants do to
>>cover up the odour of less than perfectly fresh fish. You often
>>see it on a menu on Monday and Tuesday 'cause they bought to much
>>for the weekend. Monkfish is good with just a simple sauce.
>>
>>Nigel
>
>Thanks for the info, Nigel. How is it without a sauce (if, for example, one
>were cooking it at home, what would be the best way to prepare it)?
>
>Curious, because I really love lobster, so if the taste is similar when the
>fish is fresh, I think it would be something I'd enjoy greatly!
>
>...pat.
Well, I've eaten lotte in a French restaurant, and supposedly that
translates to English monkfish. This goosefish thing was not at all
similar.
Your theory that some restaurants use hot sauce to cover up less than
perfectly fresh fish has some truth to it, but really Koreans put tons
of hot sauce on *everything*. (That's why I love Korean food. Usually.)
I wouldn't say that the taste of this goosefish thing was exactly like
lobster. I can tell you that the taste and texture of the skin was like
gooey, fatty rubber. The flesh wasn't like most kinds of fish. If the
whole thing wasn't so weird I probably would have liked it. If someone
had said to me before I tasted it, "this tastes a lot like lobster" that
might have put me in a different mindset and I probably would have liked
it a lot more. Instead, I was thinking "what the heck *is* this thing..."
/Phil
Al Doran
>
>Thanks for the info, Nigel. How is it without a sauce (if, for example, one
>were cooking it at home, what would be the best way to prepare it)?
>
>Curious, because I really love lobster, so if the taste is similar when the
>fish is fresh, I think it would be something I'd enjoy greatly!
>
>...pat.
>--
Wrap it in bacon and broil it.
When the bacon is done, the monkfish is done.
The poor man's lobster. And IMHO, better.
Al
Al's Fastball
http://www.AlsFastball.com
mailto:XXLfa...@pmihrm.com Remove the XXL
Pat and Ash
> Wrap it in bacon and broil it.
> When the bacon is done, the monkfish is done.
> The poor man's lobster. And IMHO, better.
>
> Al
>
> Al's Fastball
> http://www.AlsFastball.com
> mailto:XXLfa...@pmihrm.com Remove the XXL
Thanks, Al! I'll have to give that a try!
Al Doran
wrote:
>
>> Wrap it in bacon and broil it.
>> When the bacon is done, the monkfish is done.
>> The poor man's lobster. And IMHO, better.
>>
>
>Thanks, Al! I'll have to give that a try!
>
>...pat.
>
The guy who gave me the recipe adds:
Bring the Monk Fish to room temperature
Wrap in bacon completely using toothpicks to hold bacon in place
Set oven at 450 degrees to preheat
Put Aluminum foil shine side up on a Cookie sheet
Put a wrack on the foil
Place Monk Fish on the wrack to let the fat drip off
Place in oven and turn every 10 to 15 min. until bacon is cooked.
Monk Fish is ready to be served
I use a steak knife to cut the fish in bite size peaces which I dip
into
melted butter.
Enjoy