Walking north up along Young St. from Eglington station, I ran into the Silly Vogelfänger, and so we skipped off to lunch. We’d been laughing too much to choose a place as we walked north, and so we turned back south and stopped at the first restaurant that we came across: Uncle Betty’s. Don’t eat …
I lunched with the Human Engineer at Light Cafe, a cozy Taiwanese eatery nestled in Baldwin Village. The restaurant’s presentation was crisp and alluring, from the verdant plant life growing out of the wall behind me to the modern aesthetic in which their menu was laid out, brimming with trendy, sharp photography that would make …
Following the Walk of the Dead parade in Dundas Grove Park (I think? I don’t get out to the west end enough), the Opaque Dancer and I found ourselves cold and hungry, the broken bread we pinched and the heat from the effigy bonfire not enough to keep us warm or drive away our hunger. …
Despite having roasted pumpkin seeds most autumns when younger, I’ve never got around to making them myself. While I delight in carving pumpkins (this year’s jack o’ lantern is Silas: he is happy to meet you), usually the task of roasting seeds fell to someone else, or else slipped by the wayside in the tangle …
I’ve been sick recently and food while sick is always problematic. Flavours finish into a cardboard-like slag of extremes, if even that. I push water and tea into myself at a staggering rate. My head swims with congestion and the throes of a cold that seems to have it out for me. Perhaps this is …
I needed to wake up, or else needed stimulants in general. After walking up Roncesvalles with the Cheery Milliner, fatigue was leeching into my limbs. We ended up in Coffee & All That Jazz, a wide strip of a cafe just west of Roncesvalles before it runs north into Dundas West. Not the first time …
Five minute before my evening’s engagement and haven’t eaten since seven that morning. Walking along King East near Church, and I spot a pizzaria claiming “A pizza unlike any other,”which seems like a bold claim, but if I can be fed in under 15 minutes, I’m on board. True True Pizza is broad and deep, …
The Opaque Dancer coaxed me toward a Persian meal, a cuisine I haven’t much experienced. Being more eurotrash than I would generally appear, my knowledge of middle eastern food is limited to Paramount, Arz bakery north-east in the city, and forays into Iranian bakeries that I wander past every so often. It was hard for …
Was advised to use a nice-ish cut of beef instead of ground meat, which will turn out pasty and granular. Tenderloin would be a bit much, the Bearded Butcher said, as the texture would probably be lost in the process, but eye of round would be a good start. Start with good or okay meat …
This took me a while to sit down and start. I find the divide between food and the cultures that consume and cook them intractable, similar to how food and medicine is impossibly linked in Chinese cuisines. I vacillated between taking a high view of food and culture, talking about that how, “Of course they …