Now That's Tasty!

Friday, 14 September 2012

Midtown Maki Madness


Back in Toronto and seriously backed-up on blog posts. While I know you all wait in anticipation for the tales of my travels in the meantime, here's some new blogTO material for you to chew on. 

Loosen your belt a couple of notches before busting your gut at this Midtown mecca of sushi. Choose from over 100 items on their AYCE menu or stop in for a quick, cut-rate lunch special. 

Read my full blogTO review HERE

Avocado Bombs

Chicken Wings


Shiitake Mushroom, Tobikko, Tamago, Inari, Unagi nigiri


Spicy Tuna Roll, Yam & Avocado Roll

White Tuna, Salmon, Surf Clam, Spicy Salmon Roll, Salmon Skin Hand Roll, Dynamite Hand Roll

Seaweed Salad and Green Salad

Broccoli Tempura


Sunday, 29 April 2012

35,000ft to freedom

Day 1: 
Originally written on Tuesday, April 17, 2012 (EVA Air BR35: YYZ-TPE)

The number of times I leave to go traveling holds little to no bearing on the feelings that go along with the act of departing itself. However versed or virgin one is to the overall experience--it seems for me, at least, that with each boarding, taxi and takeoff comes a strikingly separate set of emotions. 

Just over 13-months ago I was leaving for what I thought would be the adventure that brought me to where I am finally heading. After seven months of some of the most euphoric highs and unruly lows South Korea became just another pin on the map; a pin that changed my perspective on culture, opened my eyes to a part of the world that always intrigued me and ultimately emulsified my ambition to delve as seep as I could into the history, personality and gastronomy of the world. 

As the jet engines screech and the airplane torpedoes off the runway I follow the routine that my father has maintained through his many years of flight. The cardinal rule: shoes stay on until after takeoff. Feel free to settle yourself and engage in normal in-flight activities while waiting to depart. The paper, a good novel, some soft tunes are always par for the course. Allow for casual conversation with an unfamiliar isle-mate or banter amongst friends and family. The screens will drop down from above the seats, safety prompts will cue and emergency instructions amplify over the intercom; respectfully ignore them. Continue as you are while you taxi to the runway and then--stop. 

You are about to engage in the miracle of flight. Set down your reading material, pause the album you're listening to and be mindful of what is about to take place. I always countdown from ten a the thrusters howl and the ground speed increases; my personal addition to the ritual. The rumble of tens of thousands of pounds of metal and complex machinery soon to be lifted off the ground and passed though multiple layers of climate, 35,000ft above where we normally plant our feet. I'm always taken aback when I meet someone who's never flown before. Then, I try to put it in perspective; the fantastical element of the fact that something so magical, so complex, has become an act met with anything less than awe. I think that my father is humbled by the aircraft, and so am I. 10, 9, 8, 7, 6...as the countdown concludes the front wheels push upwards as the angle of the wings steepen. With one final thrust from the turbines, the back end of the winged beast bounds free of the pavement.

There's a unique feeling in your loins with the weight of the air, and air alone, all around you. The first swooping kick into the air is almost tantric. Somewhere between you abdomen and your ass it moves. What is it? I'll likely never know. But, that feeling is as intense, as it is almost impossible to detect. It is as soothing and sensuous as inhaling the aromas of a freshly poured glass of wine. It envelopes the deepest, most hyper-sensitive areas of your innards, and at that moment, and rarely sooner does it all settle in. 

This is where I am going. I am on my way. Pick your book back up. Pop the earbuds back in. Take off your shoes. Let the journey begin...

Friday, 9 March 2012

Hungary for Hungarian

All you Weight Watchers, the animal righteous, assorted weirdos who woefully winge at the wondrousness of weiner schnitzel, sausage and back bacon, those averse to generous bounties of assorted animal butchery - stop reading now! Transylvanian Wooden Platter is quite clearly not for you.

Transylvanian Wooden Plate
There are few normal things that seem so pristinely gluttonous. Mounds of meat and potatoes - dredged, battered and fried. Sharp knives securing piles of protein to a wooden platter. Veal schnitzel, cabbage rolls and creamy tejföl (sour cream), sausage, bacon, fried mushrooms, pork chops, perogies and potatoes - perfect!

It's hard to find much history on the Hungarian classic, but it would seem as though the traditional mixed-meat barbeque dish originated from Hungarian Transylvania; likely sometime between the brief 'achem' 700-some-odd-year rule of by the Magyars culminating in the 16th century by its division between the Ottoman and Habsburg empires. At the famous Grundel Restaurant in Budapest, they served Fatányéros ("fa" wood, "tanyer" plate/platter) or as one blogger by the same name describes it "the thing on a wooden platter" on the menu since 1900. Containing grilled slices of veal, beef, pork cutlets, goose liver and bacon with a side of thick fries or potatoes and mixed salad, the only way I've seen it around Toronto is in the deep fried form. A complaint, this is not! The platter is practically passed through the oil bath itself and is about the only thing that's inedible.

If you're still reading then you must as mad about meat as I am, and will surely enjoy my review of the best place to eat Transylvanian Wooden Platter in Toronto: Europe Restaurant and Bar.

Read my blogTO review HERE!

Quality Cabbage Roll
Goulash Soup 
Fresh Rye Bread
One more for good measure

Thursday, 23 February 2012

Gettin' My Grill On

One of the most beautiful things about the cultural mosaic that exists in Toronto is the ability to find a diverse array of ethnic cuisine.

Following my departure from Korea, the accessibility to the flavourful fare I'd grown so fond of left me with a sense of comfort. Though, despite the proximity and plentifulness of Korean eating parlors, it took a great deal of time to get back in front of the table-top grills I revere so.

Located on the Northern end of Toronto's Yonge Street Korea Town, I visited Charcoal and Salt with a friend of mine a few weeks ago.

Here's my blogTO review HERE!

즐겨 [enoy!]


Our banchan (side dish) spread

Pajeori (green onion salad)

Samgyepsol (sliced pork belly) and Anshim Gui (sliced beef tenderloin) 

Kimchi Jjigae (kimchi stew)





Tuesday, 17 January 2012

Just can't get enough

Yet another delectable Dim Sum establishment to to add to your roster of primo places to procure this genre of food, in Toronto.

Read up on my most recent BlogTO review of Rol San HERE!

Fried Taro stuffed with minced pork and vegetables
Fried Eggplant stuffed with Shrimp in Soy Sauce
Haar Gow
Steamed Dumplings with Wild Mushrooms and Pork
Pan Fried Pork Dumplings
Deep Fried Pork Spring Rolls
Deep Fried Shrimp Rolls
Shu Maii
Rol San

Wednesday, 21 December 2011

Grand Electric is cranking up the voltage

Grand Electric, Parkdale's newest smash hit on the areas growing culinary landscape is a treat for all the senses. Simple-enough, beautifully presented, clean and robust Mexican flavours that give off pervasively pleasing aromas as you bob your head to tight beats.

Unless you plan on eating at 6pm, sharp (!) right when they open, be prepared for a wait. They do, however, keep the menu and most especially, the Bourbon, flowing until late!

Read my blogTO review of Grand Electric HERE










Thursday, 8 December 2011

Japanese and Korean collide--with maple syrup? Right on the beaten PATH


Those looking for their lunchtime fix in Toronto’s Financial District might want to try out this Japanese and Korean restaurant found in the depths of the PATH. It has an extensive menu, happy hour specials and, for those short on time, an efficient take-out sibling in Ho Shim located just next door. I advise you take advantage of those happy hour specials prior to ordering, because you’re paying for the convenience of the location, maybe not the quality or character of the food. 


Read my blogTO review of Akco Lounge HERE

Bibimbap
Chirashi 


Wednesday, 7 December 2011

¡Buenos días!


Ah, puede ser el invierno, pero se siente como México. (Ah, it might be winter, but it feels like Mexico.) I sincerely hope I translated that properly!

My personal take on what my good friends at Frida Restaurant have taught me. The Huevos Rancheros from Casa de Finestone come equipped with melted cheddar cheese on a warm tortilla topped with two sunny side eggs, fresh guacamole, grilled peppers, red onions, jalapenos and salsa roja.

A little Huevos to brighten up a dull morning. ¡Es bueno!


Huevos Rancheros

Delectable Chinese dining and Dim Sum in Vaughan

Yep, another asian influenced restaurant review featuring a place that, of course, serves Dim Sum, too.

Get used to it, because I'm hitting up all the spots! 

Read my full blogTO review of Best Dragon Seafood Restaurant HERE

Wonton Soup

Moo Shiu Pork
Sizzling Diced Beef Tenderloin with Cashews in Honey Pepper Sauce
Lemon Chicken
Shanghai Style Fried Noodles


Friday, 2 December 2011

Breakfast is beautiful

The cold has descended down upon the residents of Toronto and the first snowfall has left the ground frosted over and specked with white. With the sunlight streaming through my blinds this morning, the only sign of the incumbent winter was marked by the nearly bare branches of the maple and red oak that swayed gently in the nippy breeze. 

The heat is on inside my house and the warmth of the frying pan is as comforting as the aromas of fried red onion and garlic. The smokiness of roasted red peppers and the sweet balance of sun-dried tomatoes meld into the salty burst of sizzling sausage, cleanly finished by the subtly bitterness of fresh chopped spinach. Atop a fluffy bed of eggs with a few dashes of red chilies, breakfast is served.

Good morning Toronto, good morning winter, good morning world.