The Wierd Things People Eat Around the Corner

Pickled Snake Head Fish Several months ago (July 26, 2007), published a blog entry entitled “The Wierd Things People Eat Around the World.” The blog entry includes such unique and regional edibles as “Pickled Snakehead Fish” and “Pizza Wraps.” Since Ottawa is the capital of a country that celebrates its multiculturalism, I decided to take pictures of what “weird things” Canadians eat. What I found is that North American mega-marts are replete with foods that can be deemed somewhat odd. Frozen Mashed Potatoes (found at Loeb). Just like Mom Used to Make! Bubble Gum... | Continue reading article

Sampling the current state of McDonald’s fare – updated

McDonald’s Menu When it comes to American fast food, the much loved McDonald’s tends to be the most identifiable. In fact, food from the “Golden Arches” is so recognizable that a Standford University study of North American pre-schoolers demonstrated that foods wrapped in McDonald’s packaging tend to be more well received than otherwise. North American children actually preferred foods they thought came from McDonald’s, even if the foods were not from the traditional McDonald’s menu. This demonstrates that McDonald’s mass marketing has succeeded in permeating North American culture with the McDonald’s branding. Since I grew... | Continue reading article


Successful Cevapcici – Pass the Ajvar!

After two unsuccessful attempts making cevapcici, I decided to try again. This time, I substituted baking soda for mineral water and used a food processor. This modification to the recipe and mechanical means to combine the meat together, produced cevapcici with the proper texture: moist and chewy. Previous failed attempts saw me mixing groud meat with club soda and hand-chopping the meat with a pair of clevers. Both methods produced crumbly cevapcici. Successful Cevapcici This time around, I used my new Rachael Ray food processor to further breakdown ground meat and incorporate the baking soda.... | Continue reading article

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Shrimp Siu-Mai from the Yen Fung Ding Dumpling Shoppe

In the kitchen, one act of cooking typically precipitates one act of eating and one act of cleaning. Be it entertaining guests at a dinner party or preparing a Wednesday-night dinner, some dishes provide very high return on investment. Others do not. That is, some foods are more difficult to make than others. An entire industry of convenience foods was spawned to ensure that this investment of time and energy is minimized. An example of such foods include the myriad of frozen dinners that are now available in the frozen food aisle of the mega-mart.... | Continue reading article

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Tandoor-Baked Naan from Shafali Bazaar in the Byward Market

Naan is an Indian round flat bread that is typically too elaborate to make at home. This is especially true if you want authentic yeast leavened Naan because it is supposed to be cooked in a vertical clay oven, called a tandoor. According to wikipedia, tandoor ovens and the tandoori cuisine they gave rise to originated in Punjab regions of Northern Indian and Pakistan. They are traditionally fired with wood and reach temperatures of 480°C (900°F). To maintain these cooking temperatures, tandoor ovens are often left lit for long periods of time. Just try explaining... | Continue reading article

Holy Eggplant! – Local Woman Finds God in a Vegetable (August 12, 2007)

God Eggplant According to the Associated Press, a woman, named Felicia Teske, found herself in the presence of the almighty when she sliced an eggplant from a local roadside produce stand. Apparently, during its development, the eggplant’s seeds mysteriously arranged themselves to spell the word “G-O-D” when sliced. Seeing this, the Deleware county native and her husband promptly set aside a slice of eggplant, but cooked the rest for dinner. The image comes from Regarding eggplant, save for baba ganoush, I largely dislike the vegetable in any preparation. Its distinctive bitter flavor is difficult... | Continue reading article

What does 120 Calories look like?

In the day and age where Coke and Pepsi have to amend their labeling to explain that their bottled water actually comes from the public water supply, I am left to wonder what else is on the label. Like every other packaged food from the mega-mart, labels on Aquafina and Dasani also have a breakdown of how many calories a “recommended serving” contains and what nutrients the serving provides. Sometimes, to keep the numbers low, recommended servings on some packaged foods can be as ludicrous as 6 potato chips or a half cup of cereal... | Continue reading article

Chicken-Stuffed Pitas from the Middle East Bakery

Middle East Bakery Front Window Counter Pita is traditional to many Middle-Eastern and Mediterranean cuisines as an ingredient and predominant component of meals. It is torn into pieces and used to scoop sauces or dips, such as hummus or baba ganoush. It is used to wrap sandwiches such as gyros, donairs, and shawarmas. Traditional pita is made by baking flattened rounds of dough at high temperatures, approximately 700°F. This causes air to expand inside of the round, puffing up the dough, and creating a pocket. When removed from the oven, the thin layers of baked... | Continue reading article