yaysdafsadfasdfasfsadfa
bliock quoting orz
Lunchtime Review: Taverne Urbaine Mo’s
Location: Taverne Urbaine Mo’s (Mo’s Urban Tavern), 824 Boul. Charest Est, Quebec City
Date Visited: Friday the 13th, 2008
Style of Establishment: Canadian Pub/Taven, with haut-style food.
Choice of Food: Londonian Hot Dog with Grilled Veggie Salad entree.
Cost: $7.95, comes with choice of entree.
Mo’s is a wonderful place to dine on a casual, outing or even corporate level. The style is trendy, the place is clean and the food is impressive, and the presentation of the food is quite nice. Their choice of plates is somewhat small but it has something for everyone nonetheless. In this outing I took the Londonian Hotdog with a Grilled Veggie Salad. Both are included in the price. You can see the entree above in the picture, it’s a nice mix of color and taste!
The Londonian Hot Dog is more or less a hot dog made fancy. You get a choice of ’standard’ or ’spicy’ sausage, as well as normal or spicy mustard if you want any. The sasuage is a foot-long, and they use a hollowed out french baguette as the brimming for the hotdog itself. Very tasty, served with fresh-cut julienne brown-tipped fries.
Mo’s has both an indoor establishment that is very nicely decorated, very modern and well lit by virtue of the huge wall panelled windows that grace the entire front of the restaurant, and in the summer they have an open area there where you can sit on an outdoor terrace to enjoy your meal, as you see we are in the picture. Some of the tables, indoors only, have draft pumps of provincial-brewed brand beers available on tap that you can pour yourself. Pretty nice for a post-office 5-7 get together.
HOWEVER…
This was the third time I have come to eat at Mo’s over the past two years. On this particular outing, though, I did have a bad run in with a disgruntled waiter. While the service at other visits was stellar, apparantly this waiter was not happy with his ‘tip’ as I signed zero on the credit card yet left a cash tip which he picked up before taking the credit card payment. He was unapologetic when it was pointed out that the tip was already picked up and copped a hell of an attitude. Out of all my trips there, it’s the only bad service I’ve gotten at Mo’s.
I’d recommend it for anyone, nonetheless.
Total cost with a beer and a coke was $16.
Sights, Sounds and Tastes.
So summer is back in Quebec, and now that I have my Anime blog running at an ok pace, I’m going to start putting some stuff I see and experience now and then in this lovely city I live in. I’ll be taking a friend’s bike about the city with my tripod and camera and take pictures of the sites and art. Quebec City truly is, overall, a world of art standing the test of time, being the oldest port city in North America.
I’ll start with the next posts.
Now we’re getting random!
Hehe, okay, this is going to be an off-the-beaten-path kind of post, but a good friend of mine requested a certain recipe I used during my trip to Seattle to treat everyone to a rather tasty meal of salad, steak and LOVVEEEEEE.
Here’s the stuff you’re going to need for my recipe:
- Zesty Italian Salad Dressing (It should have clear consistency, not creamy, vinegary feel to it)
- Mixed salad (preferably iceberg and/or American lettuce mix with assorted veggies inside)
- Kosher or Sea salt. Lots. (DO NOT USE REGULAR TABLE SALT)
- Your choice of cuts of meat, aim for 1″ or 1.5″ (2.5 - 4cm) thickness or more if you like that stuff. I use top-sirloin myself for this particular serving. Name it Steak-san, or if you want to be cute, Steak-tan! This is an important step! If you don’t name the steak it will not gain its feeling of individuality and thus will not develop the super-important Id, ego and superego of PURE DELICIOUS.
- A large and shallow marinading dish.
- Some paper towel.
- One plate for each cut of steak you’re preparing.
- A SOURCE OF FIRE AND OR HEAT AND OR… something to cook on. I used a flat grill for my run.
I will cut the rest of this post below the link, cause it’s long! :D
ESX Image Backups.
Well, it’s been way too long since I updated this one. Time for a bit of how-to!
There are times when ‘normal’ backup procedures are in doubt, or even when there are no backup procedures whatsoever. During these times, it’s pretty much essential to either create a good backup/reco scheme or well simply get your images on a off-server drive in case something happens WHILE you’re getting your new strategy in place.
To get to your images, you’ll first have to get access to the server. USUALLY ESX servers are given an SFTP setting, which only certain clients can handle. In this case, I’ll be giving examples as though someone was using WinSCP as their SFTP client. Not all ESX servers will require this, so test logging in with a normal client when in doubt, if it doesn’t work, well then you know that you’ve got either a config problem or need an SFTP client.
I’m not going to cover how to config the client, it’s pretty straightforward and if you’re playing with ESX you should know what you’re doing. If you don’t know what you’re doing, stop now before you destroy something and go get someone on your IT team that knows what’s going on. I cannot stress this enough for you can do irrevocable damage to your system, and I’m not responsible for anything that happens regardless.
If you are comfortable with what you’re about to do, then go ahead and read the rest of this post… otherwise, just rely on someone that does know, or get a true-blue backup solution. Don’t risk your company’s data over a gamble, it is never, ever worth it.
