There's MORE, never before seen exclusive photos of my Montreal Riding Buddy.
It started early on the morning of August 2nd, 2013. Our bikes were patiently resting waiting for another sunny day. Notice there are only 3 riders but 4 bikes are parked, the mighty Vstar* on the left.
Eggs were being poached "freeform" style, just like we do them at home
There was Homemade Hollandaise Sauce being prepared from scratch by our host using a lot of muscle power. You've got to keep that sauce moving or it will turn into scrambled eggs. Notice Mr Scoot Commute used a lot of Low-Cal butter
It was not time to plate these delicacies. How did he know that I love Eggs Benedicts ? and fresh toast smothered with butter
Now comes the easy part, to gobble it all down. Looking at these photos make me hungry. I love Eggs Benedicts . . . Thank you to Scoot Commute and Mrs Scoot Commute for such a delicious parting meal for Vstar*lady who had to be on her way back to Kingston to attend to her Mother
Here we are gearing up and getting ready for the road with Scoot Commute in the lead . He wanted to make sure Vstar*Lady made it safely to the freeway entrance
Here is a short video as we are heading West towards the Freeway to Kingston
We were joking later that we wanted to make sure that Vstar*Lady left town
It was sad to see my Kingston Riding Buddy leave alone without me
But now that the Cat's away . . .
It was now time for my host to head into town and give me a tour of Montreal
There is no way I could ever describe where I had been or where I was but luckily he wrote about it click here
And here is Part One: Riding with the Scoot Commute, a tour of Montreal
Again I did not shorten the straight sections as I wanted you to get a feeling for the Commute from Beaconsfield to Downtown Montreal, and also ride with us through that long tunnel
Teaser photo of the home of the best deli sandwich in Canada, Schwartz's
Notice the long line. No, we didn't eat here, we were too hungry to wait. More to come in Part two with my Montreal riding buddy, The Scoot Commute
Long lines are usually good indicators of a good food establishment! Never seen eggs poached that way, very strange, to me.
ReplyDeleteDom:
DeleteIf you clicked the link to my previous post last August we went across the street to the 3rd best deli place in Canada, and it was Superb !! The sandwich melted in your mouth it was that tender. I want to go back there again, unless Schwartz's had a lesser line, either that or we will "take out"
Poaching eggs the "free form" way is normal, not like those cookie rings they use at McD's
Always a lineup at Schwartz's - and worth the wait.
ReplyDeleteCanajun:
DeleteOK, next time we meet at Schwartz's . . . I'm thinking July 2015 can't be more specific this far out. I'm drooling now, if the place across the street was Awesome, then Schwartz's should be DOUBLE awesome
Now you are just making me hungry Bob. No way could I eat that now but before we went vegan my favorite breakfast was always Eggs Benedict, second only to biscuits and sausage gravy.
ReplyDeleteLuckily I've created a good recipe for veggie versions of both. Sadly I don't usually make them though as we eat too much.
Trobairitz:
DeleteI am not sure eggs really agree with me, although I really like them but I usually order variations of eggs benny: salmon, shrimp and sometimes lobster topped. I guess you can't really have the hollandise sauce or is there a substitute for the egg component.
I also order ham & cheddar omelettes . . .
Trobairitz:
DeletePS: forgot to mention that I have never had biscuits with gravy. I know Denny's in the USA have them but we generally stay away from gravy, or poutine which is cheese curds and gravy over french fries. Everyone talks about how tasty Chicken steaks are but I've never had one, they don't have them up here. Must be a US thing
"But now that the Cat's away . . ."
ReplyDeleteMeans that the lane splitting and filtering starts?
I usually put in some sort of acid into the water when poaching eggs. It helps keep the egg whites together. A few pickle chips or lemon juice works well.
Richard:
DeleteYou were the only one who caught this but we really don't lane split or filter here. It was just something David did once on our trip and we never heard the end of it.
You are right about putting something like vinegar, or oil in the water to keep the eggs together but I was only the observer/food taster, and not the Chef that day.
Bob, thanks for sharing the photos - and the great videos.
ReplyDeleteEL D:
DeleteI was unable to edit video when I was on my trip. My software would not load for some reason and it kept freezing. I updated the software package when I got home, otherwise these would have been posted months ago.
It's nice to re-live my trip and look back at all these memories
Bob, thanks for the post! I forgot your were hovering in the kitchen with your camera.
ReplyDeleteEggs Benedict are a pain to make but so good to eat. And yes, there was vinegar in the poaching water to help keep the egg whites from spreading. Five minutes in simmering water does the trick. The eggs can be kept warm in a 170F oven without cooking any further while you make the Hollandaise. And that's the really tricky part.
David:
DeleteI love eggs benedicts. Too bad you had to leave early, we went to Tugboat Annie's again for eggs benedicts on Sunday morning while you went to the airport.. Yours are better of course but sometimes it's easier to be served
I have to put my 2 cents worth in about Montreal smoked meat.....Being a native Montrealer, I grew up on smoked meat. There were many great places, including Bens' (now closed) and Dunn's. Although Schwartz's is reputed to have the best, my new favourite is now the Main. Other than great food (& a more varied menu), you get to sit with 'who you brung' as opposed to who they sit you with at Schwartz's. There is usually no line up and best of all, IT IS LICENSED! Smoked meat always tastes better washed down with a chilled beer!
ReplyDeleteHi B:
DeleteI really liked the Main and I sat with who "brung me. We only ordered the small deli sandwich and it was delicious. I would go back there for sure and just forget about Schwartz' and we just walked in and took a booth on the right side, near the rear. No wonder you took VSL there, it wasn't by chance . . .
Yes, it was a planned destination! Knowing VSL's appetite, we shared everything! We almost got through it all!
Delete