BAHAHA, holy shit, what a joke. You're all a bit sensitive aren't ya? Did I hurt your feelings by disagreeing with you?
Fuck, what a retarded display of ineptitude.
Shades of other threads where Admin and the staff at the old BJer have banded together to defend shitsauce articles in the dumbest possible manner. I guess it's okay that it's not a real article, it's not a real magazine.
dimit, or should I say "writer I'm sure isn't Tom Omalley," I've already stated my only issue was the Montreal thing, which I made off the cuff. Sorry you're too dim to get that. The rest I only made after you and admin pressed me.
wow you can't let up can you? Do you inspect the legalese of every food article to make sure the writer dotted the i's and crossed the t's of any claim and then check back in the thread history to make sure you can call out all instances of foul play? Get a life loser.
I'm tired of this forum and I just signed up!
Here's an idea to keep you really busy since you apparently don't get enough done every day to understand the lighter side of life: go check out theonion.com and report any inaccuracies you can find with your version of reality.
And before you try to make the comparison between the beijinger blog posts and the onion, just remember that you are coming here to remind us that you think there's a difference and that we care.
Maybe you are right, and this version of a poutine really SUCKS and is totally unauthentic and the writer is too dumb to know that. So funny! Good we have you to point that out! Oh and the writer is rude too, because he likes to remind people that this is not written as proof that the chinese have been making true non-montreal poutine for years without anyone knowing! Thank the forum gods that we have you to stand up against him and show us what food is all about.
Eagerly awaiting your clever reply while chewing on my french pizza made with real kao nang (NOT the actual authentic version by xiao wang). I'm being thorough so we can avoid a real fight!
yes, I think it is sad that the admin is chiming in in this bizarre way -- but, the writer here was clearly making a fun post about recreating poutine in a chinese restaurant.
I'm just amazed that there could be such a ridiculous lapse in reading comprehension from so many people. I suppose it is forgivable for non-native english speakers, but especially from those claiming to be canadian and still not actually understanding the english writing in the article????? This is why I'm assuming no one here has read the piece. Otherwise grow the &^@*$! up!
One last bit. I AM Canadian, I've lived next door to several places 'specializing' in the lovely mess we call poutine. This article makes a friendly comparison to a hutong restaurant's dish that looks like poutine from a parallel universe. What? You didn't get that??
READ FIRST, COMMENT AFTER
Well, it actually says it IS poutine as it compares it to places in Beijing that actually go out of their way to make it. So, you little comparison argument doesn't work. Secondly, I just said it isn't from Montreal, then got wrapped up in the argument with Admin after pointing out it isn't that great an idea to start attacking readers who don't agree with the writer's summation of deep fried tubers with heart-attack sauce. Maybe you need the comprehension lessons.
But, Admin, my complaints would merely be it's not a Montreal dish and just throwing mozzarella on fries and an unkown sauce doesn't really constitute poutine, let alone saying it's "better" than a number of the places in Beijing that make it specifically.
Is bolognaise marina? Are Crepes pancakes? This was all start by the comments "how the hell can it be the same" or something. Then the writer posted a rude retort, then the other poster put up one and it went form there. Instead of shutting it down, Admin and the writer chose to perpetuate it. Kinda lame, that's all I'm saying.
Happy to help, Dude, though that's a name no one would self-apply where I come from. (Dude, I mean). As for Bubble & Squeak, with Wikipedia still offline I'm at a loss. Something to do with the noise it makes as it cooks, maybe?
yes, I think it is sad that the admin is chiming in in this bizarre way -- but, the writer here was clearly making a fun post about recreating poutine in a chinese restaurant.
I'm just amazed that there could be such a ridiculous lapse in reading comprehension from so many people. I suppose it is forgivable for non-native english speakers, but especially from those claiming to be canadian and still not actually understanding the english writing in the article????? This is why I'm assuming no one here has read the piece. Otherwise grow the &^@*$! up!
One last bit. I AM Canadian, I've lived next door to several places 'specializing' in the lovely mess we call poutine. This article makes a friendly comparison to a hutong restaurant's dish that looks like poutine from a parallel universe. What? You didn't get that??
READ FIRST, COMMENT AFTER
Just about the most important thing in the world, ever! A godly synthesis of leftover potatoes and vegetables, fried together the day after and eaten as a sort of hash, sometimes with a fried egg on top. I'm drooling over my keyboard as I type (at least, I hope it's drool). Best eaten to the British national anthem, or anything by The Kinks. Rule Britannia.
In between all these numerous publications you've been writing for you've somehow found the time to write 760 posts on the Beijinger forums. You're simply never away from that keyboard, are you? We appreciate your loyalty!
Tom, I don't need to justify myself to the likes of you when it comes to that. Especially since 760 posts over three years ain't that much. Just know the fact you've now chosen to attack me for pointing out the Beijinger's lack of tact in such a situation speaks volumes about your professionalism and sensitivity. Enjoy the station you've risen to, it'll likely be your highest.
In between all these numerous publications you've been writing for you've somehow found the time to write 760 posts on the Beijinger forums. You're simply never away from that keyboard, are you? We appreciate your loyalty!
Well, then you're one of the few people who doesn't get ticked off when their national cuisine is compared to xinjiang grease slopped over potatoes cooked in gutter oil.
Scuze me Mr Not-Canadian but your statement that your national cuisine (oops, I mean Canada's national cuisine, because you're not Canadian) is being compared to "xinjiang grease slopped over potatoes cooked in gutter oil" is a far more offensive inference than anything said about Canuck food in this article.
Your virulent remarks and personal attacks in reaction to an amusing article like this -- that both points out where you can dine on real poutine in Beijing as well as presents a creative look at a relatively obscure dish that is likely to appeal to the 99% of everyone else who could give two flying fucks about poutine -- is a real testimony to your character.
Enjoy your culture shock and do look into getting back home soon, as you're on the edge dude. I've seen it many times. Bail before it's too late.
Uh, I am Canadian and I DO think this was an inaccurate article done by a guy who doesn't know what he's talking about and if we were talking about French food in such a manner or Italian food this place would be full of people making an issue out of it.
Your writer attacked the first post by walsky, which was not offensive at all, then your writer got slapped for it and carried it on. Then you got involved. What kind of publication is this anyway? I've worked at numerous publications and I've never seen something as sad as a writer and then "admin" come on and start insulting commentators in such a manner and then keep it going. I've had threats to my safety, been called a stooge for both unions and corporation, had people call me dozens of names and more and I've never GONE on the site and answered. Looks pretty bush league. You guys need to toughen up.
Wow, I had to create an account here, as you instantly converted me from a forum lurker into an active participant --- only to tell you and all other people who comment either on articles they haven't yet read (BALOUCARON & LEON WALSKY), or those they completely don't understand (LEON WALSKY) that you should all crawl back into your little forum holes from which you came.
Leon walsky, you are a total loser.
This is a really funny article from a person who clearly knows EXACTLY what a poutine is, but chose to give us something fun to read instead of being overly concerned that the turds of Beijing's expat community might snort our their warm evening milk from their ayi's tit.
Well, then you're one of the few people who doesn't get ticked off when their national cuisine is compared to xinjiang grease slopped over potatoes cooked in gutter oil.
Scuze me Mr Not-Canadian but your statement that your national cuisine (oops, I mean Canada's national cuisine, because you're not Canadian) is being compared to "xinjiang grease slopped over potatoes cooked in gutter oil" is a far more offensive inference than anything said about Canuck food in this article.
Your virulent remarks and personal attacks in reaction to an amusing article like this -- that both points out where you can dine on real poutine in Beijing as well as presents a creative look at a relatively obscure dish that is likely to appeal to the 99% of everyone else who could give two flying fucks about poutine -- is a real testimony to your character.
Enjoy your culture shock and do look into getting back home soon, as you're on the edge dude. I've seen it many times. Bail before it's too late.
No, I'm sorry I haven't done the hours of blood sweat and research required to watch a DVD written by an obviously biased Montreal restaurant. I'm sure in your mind you're giving Mickey Spilane a run for his money with your journalistic prowess and deserve a knighthood. But, the rest of us would prefer article containing factual content and respect for the topic at hand. As well, if you're going to walk around pretending to be a reporter you should learn to take abuse from readers, it's unprofessional to come on here and have a little hissy fit when someone calls you out on your lazy performance. If you can't handle that part of the job then go back to whatever cut-rate English school farted you out and resume spending your time correcting fragment sentences and trying to fuck 18-year-old, doe-eyed girls from Jilin.
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
BAHAHA, holy shit, what a joke. You're all a bit sensitive aren't ya? Did I hurt your feelings by disagreeing with you?
Fuck, what a retarded display of ineptitude.
Shades of other threads where Admin and the staff at the old BJer have banded together to defend shitsauce articles in the dumbest possible manner. I guess it's okay that it's not a real article, it's not a real magazine.
Good luck to you all!
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
dimit, or should I say "writer I'm sure isn't Tom Omalley," I've already stated my only issue was the Montreal thing, which I made off the cuff. Sorry you're too dim to get that. The rest I only made after you and admin pressed me.
I think you need to calm down.
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
wow you can't let up can you? Do you inspect the legalese of every food article to make sure the writer dotted the i's and crossed the t's of any claim and then check back in the thread history to make sure you can call out all instances of foul play? Get a life loser.
I'm tired of this forum and I just signed up!
Here's an idea to keep you really busy since you apparently don't get enough done every day to understand the lighter side of life: go check out theonion.com and report any inaccuracies you can find with your version of reality.
And before you try to make the comparison between the beijinger blog posts and the onion, just remember that you are coming here to remind us that you think there's a difference and that we care.
Maybe you are right, and this version of a poutine really SUCKS and is totally unauthentic and the writer is too dumb to know that. So funny! Good we have you to point that out! Oh and the writer is rude too, because he likes to remind people that this is not written as proof that the chinese have been making true non-montreal poutine for years without anyone knowing! Thank the forum gods that we have you to stand up against him and show us what food is all about.
Eagerly awaiting your clever reply while chewing on my french pizza made with real kao nang (NOT the actual authentic version by xiao wang). I'm being thorough so we can avoid a real fight!
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
Well, it actually says it IS poutine as it compares it to places in Beijing that actually go out of their way to make it. So, you little comparison argument doesn't work. Secondly, I just said it isn't from Montreal, then got wrapped up in the argument with Admin after pointing out it isn't that great an idea to start attacking readers who don't agree with the writer's summation of deep fried tubers with heart-attack sauce. Maybe you need the comprehension lessons.
But, Admin, my complaints would merely be it's not a Montreal dish and just throwing mozzarella on fries and an unkown sauce doesn't really constitute poutine, let alone saying it's "better" than a number of the places in Beijing that make it specifically.
Is bolognaise marina? Are Crepes pancakes? This was all start by the comments "how the hell can it be the same" or something. Then the writer posted a rude retort, then the other poster put up one and it went form there. Instead of shutting it down, Admin and the writer chose to perpetuate it. Kinda lame, that's all I'm saying.
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
Happy to help, Dude, though that's a name no one would self-apply where I come from. (Dude, I mean). As for Bubble & Squeak, with Wikipedia still offline I'm at a loss. Something to do with the noise it makes as it cooks, maybe?
Re: Openings & Closings: Where to Eat During Chinese New ...
Nola will be closed from Jan 21-26.
Jinshisong will be delivering during the holiday but:
- are working with a smaller staff, thus expect longer delivery times. They suggest ordering in advance if you have a specific delivery time in mind.
- some of their participating restaurants may be closed. They'll update their website to show this.
As a bonus, order RMB 517 in food and get free delivery
Re: Openings & Closings: Where to Eat During Chinese New ...
just received message from Pizza Buona saying that "We open at holiday (Jan22 - Jan 29th) from 10:30 - 22:00.
They used to be out favorite Pizza delivery before we moved out of San Li Tun area.
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
Thank-you Tom. One last question, and I hope this isn't an indictment of the Canadian school system, why do you call it bubble and squeak?
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
ok Jeremy 29, one more time.
yes, I think it is sad that the admin is chiming in in this bizarre way -- but, the writer here was clearly making a fun post about recreating poutine in a chinese restaurant.
I'm just amazed that there could be such a ridiculous lapse in reading comprehension from so many people. I suppose it is forgivable for non-native english speakers, but especially from those claiming to be canadian and still not actually understanding the english writing in the article????? This is why I'm assuming no one here has read the piece. Otherwise grow the &^@*$! up!
One last bit. I AM Canadian, I've lived next door to several places 'specializing' in the lovely mess we call poutine. This article makes a friendly comparison to a hutong restaurant's dish that looks like poutine from a parallel universe. What? You didn't get that??
READ FIRST, COMMENT AFTER
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
Just about the most important thing in the world, ever! A godly synthesis of leftover potatoes and vegetables, fried together the day after and eaten as a sort of hash, sometimes with a fried egg on top. I'm drooling over my keyboard as I type (at least, I hope it's drool). Best eaten to the British national anthem, or anything by The Kinks. Rule Britannia.
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
these innacuracies you point out ... is this in reference to poutine being from Montreal?
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
I am a Canadian and I have only one question... what the hell is bubble and squeek?
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
Tom, I don't need to justify myself to the likes of you when it comes to that. Especially since 760 posts over three years ain't that much. Just know the fact you've now chosen to attack me for pointing out the Beijinger's lack of tact in such a situation speaks volumes about your professionalism and sensitivity. Enjoy the station you've risen to, it'll likely be your highest.
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
In between all these numerous publications you've been writing for you've somehow found the time to write 760 posts on the Beijinger forums. You're simply never away from that keyboard, are you? We appreciate your loyalty!
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
Uh, I am Canadian and I DO think this was an inaccurate article done by a guy who doesn't know what he's talking about and if we were talking about French food in such a manner or Italian food this place would be full of people making an issue out of it.
Your writer attacked the first post by walsky, which was not offensive at all, then your writer got slapped for it and carried it on. Then you got involved. What kind of publication is this anyway? I've worked at numerous publications and I've never seen something as sad as a writer and then "admin" come on and start insulting commentators in such a manner and then keep it going. I've had threats to my safety, been called a stooge for both unions and corporation, had people call me dozens of names and more and I've never GONE on the site and answered. Looks pretty bush league. You guys need to toughen up.
Re: Openings & Closings: Where to Eat During Chinese New ...
The Kro's Nest will be open but with limited hours Jan 22-24:
22nd - open: 11AM to 2PM
23rd and 24th - open: 4PM to 12AM
They'll also be giving out vouchers for food and cash during these three days.
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
Dear lord, look what you've started ... just spotted in the hutongs in front of the Xinjiang Flavor Delicious Restaurant
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
LEON WALSKY
Wow, I had to create an account here, as you instantly converted me from a forum lurker into an active participant --- only to tell you and all other people who comment either on articles they haven't yet read (BALOUCARON & LEON WALSKY), or those they completely don't understand (LEON WALSKY) that you should all crawl back into your little forum holes from which you came.
Leon walsky, you are a total loser.
This is a really funny article from a person who clearly knows EXACTLY what a poutine is, but chose to give us something fun to read instead of being overly concerned that the turds of Beijing's expat community might snort our their warm evening milk from their ayi's tit.
Go home!
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
Scuze me Mr Not-Canadian but your statement that your national cuisine (oops, I mean Canada's national cuisine, because you're not Canadian) is being compared to "xinjiang grease slopped over potatoes cooked in gutter oil" is a far more offensive inference than anything said about Canuck food in this article.
Your virulent remarks and personal attacks in reaction to an amusing article like this -- that both points out where you can dine on real poutine in Beijing as well as presents a creative look at a relatively obscure dish that is likely to appeal to the 99% of everyone else who could give two flying fucks about poutine -- is a real testimony to your character.
Enjoy your culture shock and do look into getting back home soon, as you're on the edge dude. I've seen it many times. Bail before it's too late.
Re: Fries, Cheese 'n Gravy: Poutine in the Hutongs
YEEAHHH BOOOYEEEE!