Two Men, Two Burgers, Some Beer... The most in depth and comprehensive coverage about hamburgers, cheeseburgers, both with and without bacon in Montreal.
You cook it [sous-vide style] to perfect medium rare, then you dunk it in liquid nitrogen, which freezes the outside. Then we deep-fry it. We pop it in a deep fryer. Or we use a torch on it, a blowtorch. And either one will give you this incredible crusty outside, but because you put it in liquid nitrogen that prevents it from over cooking, so you get the perfect medium-rare hamburger.
I normally don't comment on items coming from A Hamburger Today, because I presume that all of you already read it. But this one was too good to pass up. For your next trip to New York City.
If you eat three meals every day, it means it would take you more than four days to do them all. If you just do burgers for lunch and dinner, six-and-a-half days!
And to make some sense out of it all, try this. Or if you prefer, this. Maybe, just maybe Nathaniel Adam Boggess will make it to Montreal in June for the Fringe Festival.
You can see it in all its glory, right here. But Global needs to fix their video player, it can't decide if it wants to be large or small and as a consequences switches during the ads.
Good day and welcome to episode 90 of the Montreal Burger Report. David Ferguson owner and chef at Le Jolifou still has the microphone. He starts off by explaining how he became enamored of flavors, and how that affects his sauces and condiments. Which then leads into a discussion about the globalization of the food chain and the locavore movement. Along the way he discusses seasoning, carrots, and the sauces he makes.
The four sauces made at Le Jolifou
Thank you very much for listening to episode 90 of the Montreal Burger Report where David Ferguson owner and chef at Le Jolifou explained the ideas and theories behind the food that he cooks. Is anyone hungry yet? When are we going to eat? And what bus can you take to get to Le Jolifou? Find the answer to these and other questions next week in episode 91 of the Montreal Burger Report. Same Burger time, same burger channel.
Le Jolifou in the middle of winter
Le Jolifou is located at 1840 Beaubien East they are open Tuesday to Sunday nights until 10 o'clock at night (later on Fridays and Saturdays). Their phone number is (514) 722-2175. And the website is jolifou.com
In a nutshell; The Montreal Burger Report is Magilla Gorilla meets the film Diner at Toqué. It is a radio show and podcast where Zeke and E Coli go out have a couple of burgers, some beer and talk about them and to the people who make them. There is a new episode available every Wednesday morning at montrealburgers.com and on CKUT 90.3 FM in Montreal. If you would like to write to us, our email address is MontrealBurgers@Gmail.com.
The Montreal Burger Report is your source for the most in depth and comprehensive coverage about hamburgers, cheeseburgers, both with and without bacon in Montreal.
This episode of the Montreal Burger Report was written and produced by Chris 'Zeke' Hand. We would graciously like to thank CKUT for their support, Johnny Hicks for the music, and YOU for listening.
Apparently the combination of PK Subban and Kobe beef was to powerful for Bill Brownstein to resist. And as I told a friend, someone should tell Mr. Dichter that he would get way better press if he made something like a depression era burger that he sold for 10¢ but in order to get one you had to make a mandatory $25 donation to the Montreal Children’s Hospital.
Good day and welcome to episode 89 of the Montreal Burger Report. We're going to play this one fairly straight, because we turn the microphone and pretty much the entire episode over to David Ferguson owner and chef at Le Jolifou, and we're not certain how he feels about sound effects. He starts off by explaining how he and his wife Helene got the name Jolifou from a Cornelius Krieghoffpainting.
David Ferguson owner and chef at Le Jolifou then goes to explain just about everything you needed to know about the meat. While making small tangents to discuss the concepts and ideas of making authentic food and what exactly a Roadhouse is.
Once all is said and done, will he successfully hijack the show? Is anyone going to eat? And What about the condiments? Find the answer to these and other questions next week in episode 90 of the Montreal Burger Report. Same Burger time, same burger channel.
Le Jolifou is located at 1840 Beaubien East they are open Tuesday to Sunday nights until 10 o'clock at night (later on Fridays and Saturdays). Their phone number is (514) 722-2175. And the website is jolifou.com
In a nutshell; The Montreal Burger Report is Magilla Gorilla meets the film Diner at Toqué. It is a radio show and podcast where Zeke and E Coli go out have a couple of burgers, some beer and talk about them and to the people who make them. There is a new episode available every Wednesday morning at montrealburgers.com and on CKUT 90.3 FM in Montreal. If you would like to write to us, our email address is MontrealBurgers@Gmail.com.
The Montreal Burger Report is your source for the most in depth and comprehensive coverage about hamburgers, cheeseburgers, both with and without bacon in Montreal.
This episode of the Montreal Burger Report was written and produced by Chris 'Zeke' Hand. We would graciously like to thank CKUT for their support, Johnny Hicks for the music, and YOU for listening.
Apologies for the late notice, but I just found out myself. But there is this woman with a TV show, named Rachel Ray who is having a Burger Bash Faceoff today, on TV.
All that was left after a BlissBurger and a CharmBurger
In today's episode the lovely and talented Anna Papdatos explains where the names of the hamburgers at Restaurant Tous les Jours come from. She then lists the most popular items on the menu. Zeke then asks would they open another Restaurant Tous les Jours? Anna and Spiro try to explain the popularity of Restaurant Tous les Jours while Zeke attempts to flirt with Anna, but fails. In episode 86 of the Montreal Burger Report Anna had stated that the Grilled Chicken Salad was the newest item. But, in fact there is a newer item on the menu. Spiro uses a charcoal grill to cook the burgers at Restaurant Tous les Jours, and talks about how he cooks the hamburgers. Then they both explain how they learned and were trained to cook and serve.
The Bill
Anna compares Restaurant Tous les Jours to Cheers and Spiro states that the family restaurant is a dying breed. Anna likes having a place where you can get an egg sandwich. They serve extremely big portions and emphasize the reasonable prices, the quality, and the service. Their ground beef is never frozen, and ultimately they they just try to keep thing simple.
Why some people refer to it as Steerburger Tous Les Jours
Where will your heroes eat next? Will it be a good burger? And what sound effects will Zeke use? Find the answer to these and other questions next week in episode 89 of the Montreal Burger Report. Same Burger time, same burger channel.
Restaurant tous les jours is located at 1689 Mount Royal E they are open Tuesday to Sunday from five o'clock in the morning until eight o'clock at night. Their phone number is 514-523-1727.
The Montreal Burger Report is your source for the most in depth and comprehensive coverage about hamburgers, cheeseburgers, both with and without bacon in Montreal.
This episode of the Montreal Burger Report was written and produced by Chris 'Zeke' Hand. We would graciously like to thank CKUT for their support, Runnin' Wild for the music, John Custodio for the voices you hear in your head, and YOU for listening.
For folk like me who don't have a television, and don't live in the United States, you can watch all 21 minutes and 36 seconds of the complete first episode of Bob's Burgers right here.
Good day and welcome to episode 87 of the Montreal Burger Report where your heroes, Chris 'Zeke' Hand and Ryk 'E Coli' Edelstein discuss what makes the burger at Restaurant Tous les jours so good, and then interview Anna & Spiro Papadatos.
The view from the back of Restaurant Tous les Jours
Zeke and E Coli have a discussion about the food at Restaurant Tous les Jours. E Coli comes to the conclusion that their food if so god because they take pride in making, cooking it and serving it. Zeke points out that if a restaurant is forthcoming with information on where and what they serve, it is much more likely to be a good restaurant. They both agree that Restaurant Tous les Jours serves "good, honest food." E Coli likes the afterglow, and then ponders what could be done to make the hamburgers at Restaurant Tous les Jours even better. The conversation veers towards the spaghetti sauce and E Coli wonders if it contains cinnamon and nutmeg.
Almost the entire menu at Restaurant Tous les Jours
Zeke asks Anna Papadatos if he can come back at another time to interview her and her brother. She says "yes," and he does. In the interview Anna tells Zeke that Restaurant Tous les Jours opened in December of 1975, Zeke congratulates them on their 35th anniversary. Anna states that initially it was her father and two other partners, and now the second generation has started to work there, which is her, her sister Toula and her brother Spiro. She comments that it is a lot of hours to work, but that she enjoys it because she has very nice customers.
The view from outside Restaurant Tous les Jours
She started working there as a teenager and Spiro started when he was 12 years-old. Their father still oversees everything, even though the restaurant is no longer open every day. They buy their beef from Colfax, and grind it at the restaurant three times per week. Their hamburgers are made out of 100% chuck. Spiro guesses that they make about 100 hamburgers on average every day. The Primeburger is their best seller. And Anna points out how they won a competition on the CBC for the best hamburger in Montreal.
Somebody has got to wash all those dishes...
How does Spiro cook a hamburger? Why is Restaurant Tous les Jours so popular? And how much does the Primeburger weigh? Find the answer to these and other questions next week in episode 88 of the Montreal Burger Report. Same Burger time, same burger channel.
Restaurant tous les jours is located at 1689 Mount Royal E they are open Tuesday to Sunday from five o'clock in the morning until eight o'clock at night. Their phone number is 514-523-1727.
The Montreal Burger Report is your source for the most in depth and comprehensive coverage about hamburgers, cheeseburgers, both with and without bacon in Montreal.
This episode of the Montreal Burger Report was written and produced by Chris 'Zeke' Hand. We would graciously like to thank CKUT for their support, Runnin' Wild for the music, John Custodio for the voices you hear in your head, and YOU for listening.
