to move up and down
From Gastroposter Amy Taylor, via Instagram (@greeneyesgeisha):
Homemade Mini Red Velvet Pancakes with Cream-cheese icing, stacked high on a stick, finished with Canadian maple syrup.
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Five important questions about Cinnabon’s new Pizzabon
1. Is there cheese on the inside, or is it just a doughy mound of dough made mostly of dough but with a bit of stuff on top?
2. Could one request a Cinnabon-Pizzabon hybrid? A Cinzabon?
3. Will there be pizza-sized Pizzabons, and could this open the door to pizza-sized Cinnabons?
4. Does Cinnabon plan to expand the “bon”-brand to any other common fast food items? Bagelbons, for instance? Burgerbons? Burritobons?
5. Will Cinnabon franchises be extending their hours to, say, 3 a.m. to serve the Pizzabon? Because really, Cinnabon, this thing is gonna look like the Holy Grail at 3 a.m. to a lot of people.
A poll of my friends and family on Canada Day revealed a few different votes for the quintessential Canadian food - poutine, tourtiere, stew, biscuits - none of which I really felt like making or eating during the humidity of July. But butter tarts are welcome any time of the year! These are one of my all-time favourite treats, and for this batch I used pure maple syrup in the filling. Super sweet, super Canadian!
Donairs are the best!
I’m from the Maritimes, so to me “Canadian food” means donairs and garlic fingers. It used to be that you could only get them on the East Coast, but in the past year or two they’ve started popping up on menus across Toronto, from the high-end deconstructed donairs at Hopgood’s Foodliner to the traditional kind at Fuzzbox. Yum!
Fried egg and bacon poutine at Origin restaurant. Classically Canadian!
Everyone should eat popcorn like this, at all times, forever. A young baseball fan makes sure there’s not a kernel of popcorn left as she watches the Chicago Cubs play the Arizona Diamondbacks.
Bacon on a sundae? Yes, but not in Canada.
So. Very. Hungry.
Deconstructed Dish: A donair affair
Perhaps the most exciting addition to the Toronto food landscape, for transplanted Haligonians at least, is the donair. The shaved meat wrap’s origins stem from some combination of Turkish, Lebanese and Greek cuisine (the preparation is much like a gyro), but the precise history is shrouded in mystery.
Kitchen nightmares: Rachel Herz unravels mystery of repulsion in That’s Disgusting
When European colonists discovered lobster in the 1600s, it was considered food for the poor. The sea vermin was used as fish bait and fertilizer and fed to orphans, slaves and prisoners. Servants rebelled. Massachusetts, eventually, passed a law forbidding the serving of lobster to prisoners and servants more than twice a week. “A daily lobster dinner was deemed cruel and unusual punishment,” Rachel Herz writes in her book, That’s Disgusting: Unraveling the Mysteries of Repulsion. Today, lobster is a decadent dish reserved for special occasions, say a birthday or anniversary or a last meal on death row.
Culture defines what is disgusting. For example, Herz, an expert on the psychology of smell and emotion at Brown University, grew up in Montreal, where poutine is popular; however, the slimy, cheesy treat might be considered gross in Asia where some people think cheese is repulsive.
U.S. President Barack Obama revealed his full NCAA bracket to ESPN on Wednesday, picking the University of North Carolina to take home the big prize.
“I like teams with good point guards because I think the ability to control the game and limit turnovers, I think that’s a big difference,” he told ESPN. “Being able to make free throws, that ends up counting a little bit. Other than that, it’s all throwing darts.”
Obama also gave British Prime Minister David Cameron a front-row seat to March Madness on Tuesday, taking his European partner to an election swing state for an NCAA tournament basketball game.
Montreal restaurant dumps Gordon Ramsay from name because star chef ‘never showed up,’ ‘just didn’t get it’
The popular Montreal restaurant Laurier Gordon Ramsay will soon be missing two words from its name: Gordon Ramsay.The famous British chef’s participation in the rotisserie, an institution in the Outremont neighbourhood, has ended after only six months.
“We wish Gordon all the best, but he’s a big star and too busy to come to the restaurant,” owner Danny Lavy said on Wednesday. “He didn’t have the time to manage it. He hasn’t been here since August.” Photos: incenzo D’Alto/National Post; Tim Snow/Montreal Gazette)
Bites worth the flights
From still-squirming seafood in Thailand and foie gras in Nice to clementines straight from the tree on Oahu, we round up a few destinations to devour.
Deconstructed Dish: The Coney Dog
Jessica Pollack travels south of the border to break down what makes up this Michigan classic
Sugar should be controlled like alcohol: report
Sugar is so toxic it should be controlled like alcohol, according to new report that goes so far as to suggest setting an age limit of 17 years to buy soda pop.
It points to sugar as a culprit behind many of the world’s major killers — heart disease, cancer and diabetes — that are now a greater health burden than infectious disease.
A little sugar “is not a problem, but a lot kills — slowly,” says the report to be published Thursday in Nature, a top research journal.
Over the eons sugar was available to our ancestors as fruit for only a few months a year at harvest time, or as honey “which was guarded by bees,” says the report by Dr. Robert Lustig, a noted childhood obesity expert at the University of California, and two U.S. colleagues specializing in health policy.
Now it is added to “nearly all processed foods.” In developing countries, sugary soft drinks are often cheaper than potable water or milk, they say, noting that over the past 50 years, consumption of sugar has tripled worldwide. (Photo: Jenelle Schneider: Postmedia files)
McDonald’s drops use of ‘pink slime’ in U.S. meat
Celebrity chef Jamie Oliver can claim one more victory in his food revolution after McDonald’s stopped using what he called “pink slime” in its burgers.
On Thursday, McDonald’s USA announced it was discontinuing the use of ammonium hydroxide in its beef.
The Naked Chef had publicly denounced the use of the additive on his show, Jamie Oliver’s Food Revolution. He questioned how the U.S. Food and Drug Administration could allow the compound to be used in foods.
Ammonium hydroxide is made of water and ammonia and is used to kill bacteria. Typically it is used in household cleaning products.
On one episode of his show, Mr. Oliver said that beef producers take beef “trimmings” that would normally go to dog food and wash it with the compound until it is fit for human consumption.
“Imagine how happy an accountant is, you just turned dog food into what can potentially be your kids’ food,” he said on the episode. (Photo: Jean Levac/Postmedia News files)
