Having a bit of an identity crisis with my blog,trying to settle on a theme that’s simple and organized, easy to read and easy to post.
Kind of like those days back in the late 80′s when “fusion” cooking began to sneak into the restaurant world. Some made sense–French/Asian, Indo/Caribbean. Complementing or contrasting flavour profiles worked, but some combos were just disasters (Slavic Japanese? Scandinavian Mexican?); these were not Fusion. They were conFusion.
So over the next bit you’ll be subject to a bit of conFusion as I look for my blog identity.
Feel free to make suggestions!
conFusion
Hungry? Just take a nibble at your dress (11 photos)
Click HERE for more edible outfits!
The lotus root dress is kind of cute, but I’m not sure I’d wear the enoki outfits.
Foodie souvenir: the Ugly
Vegetarian haggis. In a synthetic skin, with the warning on the side not to eat it. What was I thinking? I’ve had it for years, terrified to unleash the monster in the can. Should I ever work up the nerve to open it, I’ll share the pictures.
I’d love to hear what food oddities are hidden in the deep, dark backs of your cupboards!
Foodie souvenirs: the Bad
Mead.
Seemed like a good idea at the time. The Tower of London, despite the throngs of tourists and commercialization, still managed to whisk me back to medieval times, to the romantic notions of knights in shining armour (is there any other kind?) and fair damsels.
Mead, the fermented honey wine of yore. Perhaps, dear England, I should have left it “yore”.
Foodie souvenirs: the Good
Whenever I’m lucky enough to travel, I always bring back some food item. It could be the specialty of the region, something from a local market, or an unusual ingredient that I can’t get at home. For the most part, I like what I bring home and am very happy, as in the case of this 20yr balsamic vinegar from Stresa, Italy.
Aged balsamic vinegar is syrupy, fragrant, and sweet enough to be sipped straight. This bottle is no exception. When I finally cracked it open, after being stashed for 6 years while I waited for the perfect occasion, it was everything I could have hoped for. We paired it with an excellent olive oil and focaccia, and gave our thanks to the Italians for all that is good in the food world!
dirty dining
A few years ago I wrote a Coast piece on the news that the Dept of Agriculture was putting Nova Scotia Food Establishment Inspection Reports online. Every now and then, I like to have a look and see who’s been naughty. Given that Halifax is a harbour town, it doesn’t surprise me that the occasional mouse in downtown restaurant report turns up; hard to build the little buggers out. Nor does it surprise me when independent fast food type places like pizza shops show infractions; volume, lack of sanitation training and unskilled workers doesn’t necessarily make the recipe for cleanliness. Chinese restaurants don’t shock me either–it’s a cultural thing and clear to anyone who’s ever been in a Chinese grocery store that sanitation, hygiene and cleanliness are not given the same weight in all countries.
But now and then, I spot a few that give me pause for thought. In the list of closures for the past 12 months, there are 6 restaurants: 4 non-major chair fast food spots, 1 Chinese place, and (gasp!) the Cellar in Bedford. Not exactly a high risk offender, and the types of infractions are surprising–not enough hot/cold running water and inadequate general maintenance. Ouch.
Hella’s Restaurant in Lwr Sackville is another one with a long list of naughty neglect, most of them based on cleanliness issues and lack of food safety training in staff.
The reports are telling from a statistical point of view. The food inspectors get around to eateries about twice a year (a concern for another column), so you’ve got some bad luck if this is the one day that your water was shut off for an hour.
But it’s not so much the restaurants that have a “one-of” type offense, it’s the ones with the long lists that I avoid.
What about you? Would reading a poor Food Safety Inspection report give you second thoughts about where you eat?
