Now you can suck on the solar system! (I’ve avoided the many less-tasteful, but dubiously more humorous, ways I could have written this lead). These solar system lollipops look amazing.
Archive for the Category ‘Taste‘
There’s a delightful recipe for ice cubes on Food.com that has been circulating in the Twittersphere. Not so much for the quirky spoof but for the wonderfully sarcastic comments in every foodie (and non-foodie) caricature that have followed on the post.
Some of our favourites:
I harvest my own free-range water, so the idea of putting it in a plastic tray and a commercially made electricity-wasting freezer disgusts me. I prefer nature’s method, waiting until the temperature outside drops below freezing. ~donquix66
I was wondering if you had a crock-pot version for this recipe. I work long hours and I just don’t have the time to invest in this kind of hands-on cooking, but they really look yummy. ~hollyluyaI thought this deserved 5 stars. Unfortunately, my family disagreed and said they will defiantly NOT be using it again. They suggested maybe fewer steps. ~Keolani
Little India on Gerrard Street East is quickly changing. There are many shuttered stores on the strip, more than you can count on your hands. Why? I don’t know. Maybe the customers have moved further north and east and west, into the burbs, into Brampton and Ajax and Mississauga.
A few gems still remain. Lahore Tikka House seems to be always packed at meal times.
I’m sure it’s all good. But here’s what we had and recommend:
Beef or lamb kebabs.
Garlic butter naan (order 2, but you’ll want more!).
Palak paneer (spinach, cheese).
Lassi (sweet or salty yogurt drink).
I am not a water connoisseur. But for those of you who are, check out the Eau Good water bottle from the Anglo-Swiss outfit, black + blum. It uses Binchotan-active charcoal – also known as white charcoal – to purify tap water and make it taste better. The charcoal from Japan has a porous surface that allows it to absorb chemicals (like chlorine), smells, and pollutants, while releasing minerals to balance the pH. After six months in the bottle, the charcoal has other applications. Use it as an odour-absorber in cat litter, laundry baskets, shoes. Crumble it into your potted-plants for mineral nutrition. Or use it as a humidity-absorber in wardrobes.
I stumbled upon a starred email sitting in my inbox, sent from a colleague last summer.
Plans to visit kept shifting, until Tuesday night when 8 of us finally sat down for some Roman pizza.
A few things Italian I learned that night:
- The SPQR initials, within the laurel wreath in their logo, allude to the ancient Roman senate. SPQR in Latin is Senātus Populusque Rōmānus, the Senate and People of Rome. Today, the symbol is the official emblem of the city of Rome. At Falasca SPQR, the initials have been modified to stand for Specialità Pizza Quadrata Rotonda, referring to the shop’s square and round pizzas.
- The pasta dishes take about 15-20mins to be served, because the pasta is handmade once ordered.
- Take-out pizzas are measured by weight.
- The Supli al Telefono (Tomato, Rice Ball with Mozzarella) was a staple for Craig when he spent 4 months in Rome. We ordered some. They was good.
- Fior di Latte refers to mozzarella made from fresh cows milk.
- Scarmoza, similar to mozzarella, is a matured cheese.
- Pinterest isn’t for everybody.
Recommended: every pizza.
Do you also miss those warm Istanbul nights, sitting on the patio of a mom-and-pop shop far away from İstiklâl Caddesi, eating hot pide (Turkish pizza) and drinking ayran with the rakı soon to follow?
Pizza Pide, in Leslieville, is a little gem where you can reminisce over amazing pide while listening to Turkish banter and tunes… though the Turkish music isn’t guaranteed. “We hear the same CD too much,” the owner said during my last visit. Fair enough.
The menu is extensive. The servings are huge. The pides are delicious.
Recommended: The Karisik, #18 and a bottle of ayran.
I’m thinking of spring. And gardening. Growing basil and dill. Tomatoes. Rosemary. Oregano. The green onions will come back. The chives and mint have their own beds.
This year there’s a nice shady spot for these shiitake mushroom logs from Young Urban Farmers. Low-maintenance. Fresh. Delicious. Order before April 15 and save $10.
Ever since reading Hemingway’s The Sun Also Rises, I’ve dreamed of sauntering through Spain for a few months, between the festival of San Fermín in July and La Tomatina in August. And when I do, I’d love to carry a Jesús Blasco wine bota (pronounced ‘bow-ta’) with me. For function. For fun.
Five generations have been crafting the wineskins in Siguenza, Spain. The more modern botas are made of two pieces of tanned goatskin or calfskin, use latex liners (traditional botas are lined with pine tree resin) and come in customized designs.
The lone US distributor, Chicago-based WineBotas, offers a how-to guide on making the most of your bota:
1. FILL with favorite wine or liquor.
2. LIFT and SQUEEZE. One hand at the front of the wineBOTA and the other hand and the end.
3. SQUIRT and EXTEND your arms.
4. GIVE your friends a squirt shot. At no time should your mouth come in contact with the wineBOTA opening. Drinking from a wineBOTA is an art. Your wineBOTA is supposed to be shared with friends, therefore keep the opening clean.