Thanks for the review I'm interested in the black dial but yours is the only real review on RU-vid. Good review my only critique is please let us see it on wrist.
Unfortunately I'm not sure why the cereal is named what it is, because it doesn't seem to have anything to do with grapes or even grape flavored candy for that matter. It tastes gritty and disgusting.
@@stephaniepanamarczuk9126 I’d say thank you but you know… given my reaction to the taste… I’m going to have you in my follow-up video to get your reaction now. You’re welcome!
Man, I’ve been watching your channel for a couple years now. Kind of lost me when you started doing car reviews but hey I don’t care LOL. Do you like beer?? if so, we should meet up one day and do a collaboration review you are invited to the DaMm Bar!! Salute 🍺🍻🍺🍺
@@bigbbeerreview9085 Hey B I’m still turning out food reviews and I have other things coming up! I started to realize that I was focusing on just one particular thing but not really any of the other things in my life that I enjoy as well. I figure it was better to branch out and do other stuff occasionally as opposed to just end the channel so it’s kept me involved since I decided to enjoy reviewing other things as well on occasion. We definitely should meet up for a review!
Everyone talks trash about this cereal or says add stuff into it. I legit love corn flakes and it's my favorite. Thanks for not hating on it. It's 10/10 for me at least for the non flavored stuff. For flavored I like apple jacks
@@FirstBitewithDan if you get it I hope its your style. I get it as a treat sometimes and it just has a really good flavor and gives them milk flavor too so thats always a plus.
@@AidenLS I'll be honest I know for sure I've had it before but it's been so long I really can't even picture the taste. I've got another couple videos that I've already filmed and need to edit but I'll put this one on the list if I can find it!
I remember this game when i was a kid back when it came out me and my 2 friends played this forever and beat all 3 gaidens later what a nightmare at like 10 years old. We died hundreds of times Yes we swore a lot and threw controllers
Shame that you didn't enjoy it. It's been a staple in MTL since 1932 a period when oranges or orange juice was a extremely expensive pleasure. Fresh oranges started to be available (here) in the late 60's. This was another option to incorporate vitamin C, while ingesting loads of "Americanized fast foods" from waitresses on roller skates 😅. Things evolved and changed but the recipe holds true to it's origins. The only thing that changed was the name of the purveyor of oranges. Now it is named Sunkist but at it's debut they originated from the California Fruit Growers Exchange. You also have to understand that oranges of any kind wasn't available to the average schmo until the late '60's. And even then, they were pretty much exclusive to the rich and wealthy until the mid '80's. The population (at large) had at least frozen OJ in the late 70's. Our love with this place transcends multiple layers. Julep was so big in the 50-60's that they held two locations in Florida, 1 in Myrtle Beach, 2 in Ontario and 4 in Québec (all 30 minutes from each other 😂). While the USA had all kinds of fast food (hot dog/burger) chains pop-up. Here in Canada, Julep was the first (other than kosher/deli/smoked meat joints). Harvey's, Canada's oldest fast food restaurants chain is a&w (1956) and Harvey's (1959) burger king is young in comparison 1969 and McDonald's 1975. Next time you are coming into the city drop me a line, I'll direct you (and/or join you) for the best unreported spots in the city. My go to for burgers used to flip them in a location that could initially sit 9 but now +100. Their offerings have been shadowed by many American spots. But still remains a staple of amazing food for a great price. My go to is a Chicago-ish burger (you can also a steak with similar doneness). This simply means, blackened/burnt exterior but blue/rare interior. archive.org/embed/20100421 mistersteer.com/ As for hot dogs there are 2 main "branded restaurants" that are a must. Lafleur or La Belle Province, they both offer the staple "all dressed" toppings. Which are the standard that we all adore (+98% of us). Mustard, Relish, onions and (vinegar based) coleslaw. Ketchup is exclusively for kids younger than 12 or Americans. And plain fries must be adored with our stapled condiments (also available at these spots), which you must add: White vinegar, ketchup and copious amounts of cayenne pepper.
It's great to read this and hear the passion for this place. On a different day I perhaps would have liked it more; however, I had other things going on and wasn't thrilled with the 40 minutes out of my way in both directions! I had eaten at La Belle Province which was across from where I was staying and honestly the hot dogs I had there were every bit as good if not better than Gibeau, which left me wondering why I had gone so far out of my way! I'll be back to the city again; perhaps we can meet up and I can give Gibeau (along with some of your other suggestions) another look! I really appreciate the time you spent explaining this!
It’s a great watch, just got one myself. As far as generations go, it’s actually a generation 6! You need to remember this watch was introduced in 1957, once again it’s a beautiful piece with a rich history in its model line. Enjoy.
That's a good point, thank you for this post! I guess I was just thinking in terms of what I considered the "current" or "recent" Seamaster 300 lineup. Thanks for watching and commenting!
@@patrickwalsh8997 That's fair, I understand what you're saying now. I think for me comparing it to Katz's in New York City (which is an old favorite of mine) I personally prefer more mustard, but I do understand what you mean now. Thanks for clarifying!
Maybe where you come from, "halloumi" is not well known but it is a staple cheese of the middle east as it is a cheese made from a mixture of goat's and sheep's milk . It has been used since the late 70's here in qc (ps largest arab diaspora from Africa) but is quite delightful to use in grilled application/recipes as it has a very high melting point while offering a soft texture unlike other high melting T° cheeses, such as: cheddar, gruyere, raclette, parmesan. Maybe it was the lack of communication and unknowingness which was the cause. As a Quebecer, i would assumed that "everyone" knows what this cheese is. Every country has had their spurt of halloumi craze as it coincided with the Tempeh and seitan craze. 😅
This is great information and I really appreciate it! I did enjoy the cheese, it just seemed very unusual in the poutine as it was not the "normal" tasting cheese curds that I was used to. This was also my first time in Montreal (or anywhere in Quebec for that matter) so everything was new to me from a food experience standpoint, but it was greatly enjoyable. Thank you again for the clarification!
@@FirstBitewithDan no problem. I enjoyed your "take". Next time around these parts if ever willing to endeavor deeper in poutine experience. I recommend Drummondville/Victoriaville area, as this is the birthplace of this dish and the vast array of dairies/cheese makers in the area. Fyi Drummondville holds yearly the "festival de la poutine". Montréal and other cities (other than the forementioned cities) lack the "trueness" as poutine cheese must be no older than 2 hours old. As it hasn't undergone cheddarization and is still enveloped with it's whey; which is naturally neutralized after 2 hours.
Thank you! I'm back in the states now, but I'll have one more video coming from Montreal next week or the week after. I'm looking forward to visiting again soon!
