I am eating pizza that is so amazing that I have not finished my first piece and I have to write about it. The crust is firm, crispy and perfectly cooked.  The sauce, as indicated on the take out menu is Tom’s “own authentic”.  I cannot really work up a full analysis on the sauce as the tastes are over-taken by the toppings and the cheese.  This is not a complaint.

The “Miner’s Special” toppings are a thick wedge of pepperoni and julienne salami. The combination is appropriately spicy and because of the abundance, I am very thirsty from the salt.  But not the kind of salty taste that you get when a bad cook tries to disquise their inferiority with the salt shaker, but a deep and rich, saltiness. If I had any complaint, it is that I would have loved more mushrooms to offset the richness of the deli meats.  Mozzarella is liberally layered over top and then hunks of bacon crown it all.

I do not use the term “hunks” in a derogatory manner.  These are lean and meaty pieces, similar to when I was growing up and my Dad would bring home the bacon.  He would purchase a slab of bacon and would slice it up himself.  He would use his big freshly sharpened butcher knife, on the wooden cutting board, that used to slide out of the cupboard.  Tom’s bacon retains a husky, smoky taste and comes closer to what I imagine “real” bacon is supposed to taste like.

I have to fess up on a couple of points: I have now finished my pizza supper and it is only 5 pm.  I really want to watch the Jets game but I have to participate in a twitter party this evening.  The front desk agent at my hotel has called over to Boston Pizza which is within walking distance, to ensure that they have Wi-Fi.  Therefore, I can sit up at the bar, watch the game AND fulfil my tweeting commitments.  But, I couldn’t bear to pay Boston’s prices for a pizza when I knew that their pies could not hold a candle to the local version, that I have heard so much about.  Last year when I was teaching in Thompson, I tasted pizza from Santa Maria and when I commented to locals that I wanted to go again, many advised me that the chef from Santa Maria’s had moved over to Tom’s (or perhaps he even IS Tom).  At any rate, I wanted to give a place that I had never eaten at, a try.

Just before game time, I plan to walk over to BP and order myself a frosty beer or a glass of wine and then get my tweeting fingers warmed up.  Hopefully I will be all done by the end of the first period, when I can then sit back and enjoy the rest of the game.  Which I can now report was won in a shoot out!

Kath’s quote: “I talked to a calzone for fifteen minutes last night before I realized it was just an introverted pizza. I wish all my acquaintances were so tasty.
”-  Jarod Kintz

Love-that is all.

When spring arrives, you know it on the Canadian prairies-the food trucks and hot dog carts start to line Broadway in Winnipeg and the parking lots of the burger joints are lined up with weather-worn vehicles.  The mercury is predicted to dip mighty low again tonight so even though the calendar says it is spring, we are all waiting for the sun and earth to follow suit.  Well at least the spring food offerings will sustain us until summer picnics can commence.

In Thompson, where I am teaching for a couple of weeks, April means that Popeye’s is open again!  I understand that Allison, the owner, has a green thumb and in the summer months, the gardens are overflowing with blossoms.  Right now the snow banks still cover the flower beds and the bubbling fountain.  But the snow is melting on the front path and we had the choice of a couple of inside tables or dining in the car.  We chose the former.  Many other vehicles were pulling in and picking up their “to-go” orders, including one in front of us that drove away with literally bags of burgers.

No wonder so many people make the drive out of town to this tasty little spot.  The burger is made with a hand-formed seasoned patty and even though I ordered mine “loaded” the quality and deep taste of the beef, shone through.  I understand that the recipe for the patty is a trade secret along with the oil blend that the amazing French fries are cooked in.

This overflowing boxful provided two people, two helpings.  I can’t imagine anyone order a large order.

We were able to peak over the counter to see that the cut potatoes are plunged in oil twice.  I know that the best chips are made in this manner.  Have you ever wondered why?  Me, too and this is what I found out.  The answer was on a blog site that I have visited many times before, entitled Serious Eats.  “The key lies in the fact that not all water in a potato is equal. Some of it is bound within the potato’s structure more tightly then the rest, requiring more energy to expel it. During the first fry, some of the water present in the potato evaporates and exits, allowing the oil to enter the space it was taking, and come in direct contact with the potato’s cells. Meanwhile, water that is more tightly bound in the potato’s structure remains. Soon, individual molecules of starch break free from larger granules with the help of the energy provided by hot oil. These starch molecules then come in contact with the water still present in the potatoes, hydrating and forming a gel that acts as a kind of glue, reinforcing the structure of the cells around it. Over time, as the oil works its way into the potato, a relatively thick layer of starch-reinforced cells can build up around the exterior of the potato. This is the paper-like sheath you see around a potato that has been fried once at low temperature.”

I fly in and out of Thompson and so you may wonder how I was able to make this out-of-town jaunt.  No, I didn’t take a cab.  I was escorted by the Front Desk Agent from my hotel.  I am in town teaching a course in exactly this subject area.  The staff at the Lakeview take hospitality to an entirely new level.

Kath’s quote: “I would gladly pay you Tuesday, for a hamburger today.” Wimpy

Love-that is all.

I spotted Tio’s Mexican Restaurant as I was heading south on St. Mary’s Rd. (754 to be exact). one afternoon and made a mental note to put it on my “must try” list.  Unfortunately, my list is very long and there are only so many times that I can justify going out for dinner.  But, if a new friend suggests that we meet at a restaurant that she thinks that I would enjoy, the decision is made for me.  I just had to go out again, didn’t I?

Even though the sun is changing locations in the sky and sticking around for longer in the evening, it is still not spring time in Winnipeg.  This, I believe is the perfect time to savour the tastes that remind you of warm places like Mexico!  For me, the combination of tomatoes, limes and cilantro transport me to a place and time where the sun is warm and always shining.

It was cold and blustery, the night that we met, but the tidy and cheerful décor was warm and inviting. The helpful server was truly glad to take care of us and shared her stories of warm places that she has traveled to.  Dinner started with chips and salsa and we ordered guacamole just for good measure.

Tio’s makes their guacamole to order only when avocadoes are in season, which I think bodes well for their commitment to quality.  We agreed that the recipe needed a little bit more zing so we added a pinch of salt and more lime juice.

My supper mate chose the Combination Plate and was cheerfully accommodated when she requested a mix of chicken and beef items, instead of one or the other.  Her platter of a beef burrito, chicken taco and chicken enchilada came with a cheese quesadilla, Mexican rice and re-fried beans.

I went with the Shrimp Tacos and both of us had to take leftovers home for lunch the following day.  The next time we meet for chips and salsa again, it will be in Mexico (I am counting the sleeps)!

Post Script:  I obviously wrote this a little while ago because I have been to Isla and my tan has already washed itself down the shower drain.

Kath’s quote: “Grilling is like sunbathing. Everyone knows it is bad for you but no one ever stops doing it.”-Laurie Colwin

Love-that is all.

When we were invited to attend the Buick Encore Culinary Adventure we weren’t sure exactly what to expect. We arrived in Toronto on Sunday evening and were greeted by the very friendly Lisa Calvi and her trusty sidekick Gary.

They escorted us to the Hotel Le Germain and we were invited to dine in the hotel restaurant – Victor Restaurant.

I had a project that I had to finish up, so instead of dining in the restaurant, I ordered some room service and dined on a delicious feast of Linguini with aged goat cheese, fennel, eggplant and olives.

Jeremy took the opportunity to head down to the bar and ordered two items. The first was off of the restaurant’s Toronto Tasting menu which was described as being food designed based on different spots or neighborhoods across the city. He had the “Corktown, King and Parliament” which bore the description simply of ” ‘Fish and Chips’, tartar sauce and malt vinegar”. He chose this based on the recommendation of the bartender. When the food arrived, Jeremy thought there must have been a mistake in the kitchen because he had never seen any “Fish and Chips” like this before. The fish and chips were put together like a small cake with slices of potato being the fluffy cake and the fish acting as a soft icing layer in between. This “cake” was then panko crisped, slightly fried, and then opened up to absorb the amazing house made tartar sauce. Served on a pool of malt vinegar jelly with a classic lemon wedge garnish. Needless to say, it was amazing. The portion was small, by design, so Jeremy went back to the menu to find another tasty treat. There were so many great options, he went back to the bartender for another recommendation.

The next item was a sushi pizza. He was wonderfully surprized a secnd time with this course.  Having never eaten a sushi pizza before, Jeremy was able to enter in with no expectations as to what would appear on his plate. The pizza was a marinated tuna filet wrapped around a crisped rice base, covered in a slew of pickled vegetables. On the plate there was a spicy soy sauce jelly, a miso puree, roe, avacado spread, and a wasabi blend. Each bite was different as the presentation allowed the diner to mix and match particular elements from the plate. After being pleasantly surprised a second time, Jeremy was content to sit back and enjoy snippets of the Academy Awards on TV while sipping on a nice Amsterdam KLB Nut Brown ale.

Kath’s quote: “I strongly believe that culinary love is not about having a French Passport, but about what you feel” –Albert Roux

Love-that is all.

Korean culture is making a splash in North America.  Not only does PSY’s song Gangnam Style flood our radio airwaves, but Korean food is starting to establish itself in our neighbourhoods.

This winter I had the privilege of hosting the most delightful young lady from Korea.  Yujin was as excited to introduce me to Korean food, a I was excited to learn.

We started simply, as she made me authentic Ramen Noodles that she brought with her from Korea. Unlike the over salted, chemical tasting version, we all ate too many of in college, these were hearty noodles in a delicious spicy broth into which an egg is dropped at the end of cooking to add a scrambled texture and further enhance the yumminess.

One night I decided that we should try the Korean restaurant that is on my block of Corydon while I had access to an expert to advise me on menu choices.  Platea at 590 Corydon is a quaint little place in a house much like my own.  Maybe that is what made me fall in love with it the minute we walked through the doors.  I also loved the touches of beautiful pottery that adorned the table and was used to serve our tea and food.  Owner Sun Me, was very attentive and so pleased to meet such a lovely fellow country woman.

We started our dinner with an eggy pancake called Chun.  It was filled with spring onion and shrimp and served with a great sauce for dipping.

Next we ordered our mains: Osam Bulgoki – a combination of pork and squid with a sweet and spicy sauce served with fluffy white rice and Dol Sot Bibimbap – served in a very hot stone bowl, it was a combination of rice, beef and vegetables cooked in gochuchang paste, topped with a raw egg.  As you stir the ingredients together, the heat from the bowl finishes the cooking process and the egg makes the rice a bit crispy the longer it cooks.

A few nights later, Yujin would get brave and try her hand at making Chun and Bibimbap at home.  After a quick visit to the Korean market, she was ready to get busy in the kitchen to tackle two dishes she had never actually cooked before. Yujin put kimchi (fermented cabbage) and green onion into her chun and I was amazed that she was able to replicate the texture of the pancake by guessing the amount of egg and flour.  For her Bibimab, she cooked numerous items, one at a time including: pork in soya sauce, carrot, onion, kimchi, mushrooms and eggs.  Placing each item in a section over her large bowl of rice, she added a good sized portion of chopped nori type seaweed and topped it all with a mixture of gochuchang paste and honey and at tableside mixed it all together to serve.  The results were shocking, especially to Yujin – absolute perfection!

Kath’s quote: “One of the delights of life is eating with friends, second to that is talking about eating.  And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.”-Laurie Colwin

Love-that is all.