The Trenchermen

We eat other people’s food.

Posts Tagged ‘Canada

Cooking in Nova Scotia (July 2009)

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scallopsWhile in Nova Scotia, we cooked up a few good meals using great local ingredients.  Nothing too fancy, but really delicious meals with a local flavor.  One night, we made sauteed scallops with sugar snap peas, using local sea scallops (pronounced “scawl-ups” by the locals).  Borden, a local Nova Scotian, prepared breaded haddock fillets (prounounced “fill-its” by the locals).  And, on the side, we had fresh strawberries with basil soaked in brandy.  Not bad.

The next day, we roasted a pork shoulder in a giant pan filled with locally-made sauerkraut.  This is a local recipe, which my father picked up from the man who mows lawns in the neighborhood.  The pork, which is cooked for several hours at a low temperature in the sauerkraut, just falls off the bone.  In the last hour, we filled the pan with potatoes, carrots, and onions, which cooked in nicely.  Oh, so good!

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Written by trencherman

July 14, 2009 at 12:52 pm

Roti Palace (Toronto)

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Roti

In Toronto again.  Had lunch at another of my favorite spots — Roti Palace.  Like South Asian-style roti, Caribbean-style roti (the one I grew up with) is a thin, soft, and doughy skin made from chickpea flower and is usually cooked on a griddle then dusted with ground splitpea.  It resembles a crêpe.  The skin best when served right after making (of course).  Its then filled with various meat and vegetable stews.  I usually get  boneless chicken curry or goat. 

Roti Palace makes their roti skins just prior to serving.  The filling comes out hot.  And, they have a pretty solid scotch bonnet pepper sauce for heat.  It’s pretty amazing. 

  

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Written by jayrhu

February 13, 2009 at 3:21 pm

Posted in Restaurants

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Black Camel (Yonge, Toronto)

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Black Camel Pulled BBQ Pork SandwichGreat little sandwich shop and cafe: Black Camel. I’ve walked by this place many times and hadn’t stopped in until the smells from inside crossed my path. I thought it was just a coffee shop. Wrong. They make excellent, truly excellent sandwiches. I had the Pulled BBQ Pork Shoulder sandwich with caramelized onions and their own BBQ sauce. The buns are made from some egg-based dough. It went down nicely with a beer. I happened to have a Mill St. (local) brew at home. Great lunch — very reasonably priced. Check out the website.

Written by jayrhu

December 6, 2008 at 12:52 pm

Posted in Restaurants

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Tien Thanh (Ossington, Toronto)

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spicypho1

Took a trip to Tien Thanh this afternoon: simple, beautiful meal as always. Sorry the photos are such trash. I had BBQ pork chops and spicy Pho. Not sure whether the latter is a traditional dish, but they use a broth different than the one common to most Pho. The spicy broth is very spicy and aromatic. Thick with chile oil and scented with lemongrass, it has a nice red hue. Of course it comes with rare beef and I like to get tripe in addition to the usual rice noodles.

Crafting bites is a chore but worth the effort. Here is what I’ve found works well (learned from observation, trial-and-error ): lay down some sprouts on the spoon, bruise a piece of fresh Thai basil, load on some noodles, top with meat, fill with broth, and then hit it with lime juice. Eat. Enjoy. I usually spend the first 15 minutes eating this way until I toss it in and just eat from the bowl without discipline. Should say, the pork chops were pretty boss too. The smell of the caramelizing meat as they cook comes through the kitchen. A classic dish — great way to start. Cooked meat done right is hard to beat. Even some bone to gnaw on.

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Written by jayrhu

December 5, 2008 at 5:12 pm

Posted in Restaurants

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