… takeout lunch, from my fave Hakka joint. And, GRATIS!!
… and those Thai chilies ya see … yep, f’n HOT!!
Tag Archives: food
Brunch @ Farmhouse Tavern
… + CNE Air Show … well, snippets while driving/walking, lol! Yep, def Labour Daze …
Beer …
Tiff’s Kale Benny …
My burger – topped w/ duck egg …
OMFG – SOOO gooood ….
More beer …
Oh, & don’t forget about F*CKmondays! …
Big Ass Egg White Frittata!!
… we don’t even buys egg anymore – egg whites only. Same for milk (dairy) – almond, or coconut (unsweetened) only. WOW, talk about a change in lifestyle. Honestly, can’t remember everything that ended up in my gorgeous frittata – lots of fresh veggies … I see organic vine ripened cherry tomatoes (sliced in half) on top – along with a heaping helping of fresh garden herbs. I know I used leftover meat, Tiff K’s sublimely spiced minced turkey concoction we had for our nacho dinner the day before. Cheese too … I think a few slices of Jarlsberg I had on hand … maybe a few remaining slices of turkey breast too. Nothin’ gets wasted here folks! As y’all know, I’m the king of usin’ ‘n utilizin’ leftovers, the king of changin’ it up … creating new meals! Completely, new and different dinners with what’s on hand! Anyways, enough talking – a few pics. Enjoy!
hot outta the oven
outta the frying pan, onto the cutting board
the closeup
my frittata wedge w/ toasted marble rye
Boy Wonder’s Been Bustin’ My Balls ‘Bout His Homemade Hot Sauce Birthday Present!
… ok, that’s COMPLETE BULLSHIT!! Just like the flow/sound of it is all, lol. He texted earlier asking my thoughts, had to fess up I hadn’t tried it, Had to fess further I was a teeny-tiny bit scared to try, lol. Looks like those ultra hot sauces from the Islands I told him – but promised him I’d crack open the mini-mason jar and give it my best Trinidadian whirl when I got home.
… ok again, yep, it’s Hotter Than Hell … but I love it, and I love the effort/thought. What a beautiful birthday present … now excuse me as I rub my watering eyes and wipe my runny nose …
Homemade w/ Love …
Served w/ roasted garlic, black bean tortillas …
Fionn MacCool’s WagJagged!
… we WagJagged the shit outta the joint! Tiff signed up for the typical coupon rate – pay $10, get $20. ‘Cept she was asked to complete a survey (said, it wasn’t even really a survey, only a few questions) and would be credited $5 for doing so. Hello? Freebies for Tiff are a no-brainer, lol! And Fionn’s was tacking on an extra $5 worth of fare if you used the WagJag within the first four days it became available. We went day one, lol! Bottom line: $25 credit (for a measly $5) before we even set foot in their PaddyAss pub … AND with our luck o’ the Irish, it was a Thursday, just so happens, it’s $5 craft beers night (they also offer other day of the week specials, but nothing to match this one). Anyways, a few pics (shitty pics, lighting was iPhone awful) …
My name is Dan, I’m a craft addict, lol …
Creemore – my homeboy …
Anchors Away! My love for Liberty goes WAY back …
My lamb burger w/ Stilton …
Tiff’s prime rib burger …
Check out the check y’all! Irish eyes were def smilin’ …
Campagnolo Birthday Bash Blowout!!
Great, great restaurant on Dundas … had the best fucking time!! We ordered the WHOLE menu … minus 4 starters, and 1 main, lol!! After dinner, we walked up to College St. for gelato … was so pleasant, despite the humidity … the walk I mean, the gelato was through the mofo roof sublime too!! A few pics y’all!!
Campagnolo Wednesday, July 17, 2013 Menu
Veal Carpaccio
Burrata
Bone Marrow
Spaghetti
Fettucine
Lamb
Trout
… and the damages
Birthday Brunch!!
… at the Union – my fave … on the patio … on a lazy, hot n’ hazy sunday afternoon … life can’t get no better!! And this ain’t even the end of it, big birthday bash on the 17th – THEN, it’s officially done, lol!!
A few pic y’all …
Ontario Asparagus – First Crop!!
… washed and ready to hit the grill … gonna finish with sweet cherry tomatoes and Greek feta … served with pork souvlaki, homemade hummus, tzatziki and grilled pita bread … yep, that’s the plan dan …
end of the week, end of the month, celebratory shenanigans!!
… I needed this! And now home and going through my shitty, dark iPhone pics, using my Aviary app to make shitty, illuminated iPhone pics realize I’m almost one hour into June! A few pics … that’s my half eaten bison burger and frites! G’night, and God bless!!
Tut-tate for Tiff!!
“what’s the matter, you don’t like tut-tates?” … inside joke don’t ask, OLD inside joke DEF don’t ask! Went to OMG for my best focaccia … and also picked up a cupcake for Tiff, really don’t give 2shits’boutsweets so I’m a bit of a dummy when it comes to choosing/deciding, everything looks so equally good. I think it was the owner who served me, she pointed out four of their most popular cupcakes … when pressed further to pick one, didn’t skip a beat … Pink Lemonade WAS the one to get she said. Done, I said!!
pretty in pink …
closeup; looks yummy …
beautiful box to boot …
Portuguese + Korean … meets Hawaiian?!
… Aloha!! New stuff from my Fortinos … pork burger with a Portuguese punch, condiment with a Korean kick, surrounded by sweet Hawaiian buns … sliced onion and Monterey Jack Cheese complete the package. The Verdict: best burgers EVER … both Tiff and I say so … then it must be so … I wanna hula, lol!! 😀
from the flyer (forgot to snap a pic earlier, sorry) …
PC Kimchi is the bomb on burgers …
next time tip: STEAM these …
piled high goodness …
mouthwatering close-up …
Friday BBQ!!
… Friday of a long weekend no less, Victoria Day for all ya numbskulls!! And ’cause it was a rush buying/prepping/takin’ pics/blogging … is pretty much a pic post!!
Certified Angus Beef
Look at that marbling
Cut into chunks, and secret-seasoned
Into the grinder, a medium grind
Corn; husked pull back, silk removed, water soaked, thrown on grill
Almost done
Sorry, no money-shot … cremini & gruyere burgers w/ a cob … did say rushed y’all, lol!!
Spicy Sriracha!!
Spicy is right! I think garlic is what separates it from other hot sauces I’m accustomed to, and this is the real rooster sauce. Recipe’s my creation; Shanghai thick noodles, braised Baby Bok Choy, beef stock, BBQ pork, and tilapia … TILAPIA? … lol, had a few frozen fillets, figured it be a good time to use them … oh, and I had everything on hand except the Baby Bok Choy (a huge bag’s worth set me back $2.17 – great value), and y’all know how I love using what I have in my fridge/freezer/pantry, creating healthy, fun dishes. For a couple of bucks Tiff and I ate well today, AND have leftovers for tomorrow … yep, this one’s def a winner!
whoaa, that’s a shitload of Sriracha
the rooster, cock-a-doodle-doo
simply sublime
Spinach and Cheese Frittata!!
OK, it was gonna be this (and sorry I forgot the name of this cheese. I do know it’s a hard cheese from Italy, and it’s very hard to source), but I had fresh tomatoes, and decided to throw in hot peppers to add some zip … but doesn’t Spinach and Cheese Frittata just SOUND better, lol? A few pics, enjoy!
love the layer of tomatoes …
slides off easily, from pan to plate …
a couple wedges … love the spinach …
Grilled Greek
Sometimes pics don’t do the food justice. This is one of those times. Slightly pounded, then marinated chicken breasts … grilled them over hot coals to blacken them. Also grilled the green bean, tomato, and onion salad. And yes, I know I’m feta-heavy, but I REALLY REALLY love my feta, lol. A few pics y’all!!
Salad and chicken (a few olives too) platter
Blackened chicken – love the dark grill marks
LOVE this salad
My plate – w/ grilled pita, a dollop of tzatziki
Duck Pancakes!!
Finally getting around to blogging about Tiffany K‘s Duck Pancakes – pulled BBQ duck, a heaping helping of blueberry compote, and a huge scoop of creamy chèvre piled high on fresh flapjacks (I know, sounds SO decadently good!) from our initial brunch outing in November 2011 at Barque Smokehouse on Roncesvalles. Hey, better late than never, ‘sides, ain’t as if yer payin’ a pretty penny for the quality of my work … so no complainin’, lol. Found this pic, actually two pics – two perspectives … take a look! Neat!
mine with Tiff in the background snapping her shot
… and her pic (mine’s better, just sayin’, lol)
Ascari … again!
Twice is always nice. Too tired, too lazy … this one’s a rush job, sorry folks. Just the pics!
Peroni
Morandina
Lasagna Bolognese
Linguine Puttanesca
Agnolotti w/ lamb tongue
Trofie w/ sausage
Limone w/ ricotta
Bill
Bill paid
Grilled Rainbow Trout!!
… Greek style, my version at least. Bought four gorgeous fillets and laid them skin side down on heavy duty aluminum foil, seasoned them with sea salt, pepper, oregano, thinly sliced sweet onion, a bit of more seasoning, and finished by squeezing the juice from a lemon over top of it all. Using an equally sized piece of foil, I then covered it and folded the edges of both pieces together (making it airtight) and essentially created a pouch, which I threw on the hot grill. Now, while it’s more poaching, ’cause of being steamed in the pouch, I did manoever it over the hot coals to crisp the skin, as well as subtly infusing charcoal flavour … cooking it perfectly, if I do pat myself on the back saying so myself. Served with Boston lettuce, tomatoes, olives, and feta salad (and with pita bread and tzatziki – sorry, no pic), and drizzled with Acropolis (y’all must know the drill by now, lol), and you got yourself one helluva great Greek meal!
Maldon sea salt flakes cellar
Spotted this at Crate&Barrel, knew it’d be perfect for storing my Maldon. And I sure picked out a beauty … the contrasting colours, the symmetrical swirl … and unlike my other cellar with its freely swiveling lid, this one’s magnetized keeping it securely in place. Wood is good … I love it!!
Roasted green bean, cremini, & grape tomato salad!
LOVE roasting veggies, this one’s easy peasy … and healthy as hell to boot. First snip, then wash the beans (and tomatoes), wipe clean the creminis with a mushroom brush (or a damp paper towel), then slice in half … season it all liberally with sea salt and freshly ground pepper (oh, I also threw in a few cloves of smashed garlic for added flavour, which I later removed after roasting). Liberally splash with olive oil and toss till coated … evenly spread on a parchment lined baking sheet, and throw into a 450° oven, and half an hour later Bob’s yer uncle!! A coupla pics, enjoy!
danistrulytheman 