Thursday, 29 July 2010
Wednesday, 28 July 2010
With London's Ribfest 2010 starting today, I'm looking at ribs for the polls today. Here's my question to you, how do you like your ribs sauced?
Some people like saucy and sticky, some like it on the side. Some don't want it at all. What do YOU like? Fill in the poll, and in the comment section feel free to add why, and while your at it, what is your favourite kind of rib sauce? Do you like it sweet? Savoury? Texas Mop or Carolina or White Sauce?
London’s Ribfest throws opens its smokey doors Thursday to a five-day event that may draw as many as 200,000 people to Victoria Park.
While this year’s event will include an exhaustive list of bands, cooking demonstrations and vendors hawking food from around the world, at it’s core it’s a carnivore’s dream.
It’s also a carnivore’s dilemma: Do you go for ultra-tender baby back ribs or meatier St. Louis-style spare ribs that up the ante on taste?"
Read more of the London Free Press's article Rib-rageous about this tasty festival.
What to say about Bomb Food. Posting pictures of some crazy food. There isn't much info on who or the why of Bomb Food, but basically you got some craaaazy, messsy or any food that is 'the bomb'? Upload it and there it is. Pretty simple.
The reason I went here today was to coincide with my countdown to London Ribfest 2010. See Bomb Food didn't have any direct posts on wings, but they did have Pig Wings. What are Pig Wings? Basically pork ribs that are cooked (BBQ, Deep fried etc) and then tossed in sauce just like a chicken wing. The above is from the post When Pigs Fly . . .
I've heard good things about Pig Wings. I had one version of Pig Wings at Rockwell's in Ottawa.
Another wing related food found were "Wings in a Blanket" where they took leftover boneless wings, and baked them in a pastry. It's part of their Bomb Monday feature.
Wednesday, 21 July 2010
It's a simple story: It's the day of the big football game at Farmer Nuthatcher's farm, and everyone has their food ready except the rooster. What could he make? Buffalo Wings. He had the sauce, but he didn't have . . . and wings from a buffalo. So off he goes in search on an adventure for the perfect appetizer.
It's a cute kids book with great pictures and a very simple story to follow. I'm sure when I have kids one day I will read them this book.
The book is a little disturbing though when you break it down. No it's not the joke about the duck's making quackamole. I mean, here is a rooster, out to take the wings off of a buffalo to cook (all are semi-anthropomorphized), but he's shocked to find out what Buffalo Wings are really made of.
- "I have a bunch of Duck Wings in the freezer itching for #BBQ"
Which I thought was awesome. How would he make them?
- "I've never done them yet. I'm thinking of giving them an asian flair. Hoisin, Sambal,
Cool. Where were they from?
- "The duck is from Brome lake. I bought whole ducks from Farm Boy, broke them down and reserved the wings for a BBQ experiment "
That sounds like a great experiment. I was Twitter inaccessible, but through my history found these messages from the weekend:
- "Got the Duck wings in the marinade tonight..Tomorrow they hit the grill! Not sure if I should use Direct or In-Direct Heat! "
- "Duck Wings on the BBQ tonight."
Nice. So how did they turn out?
Torontonian who likes to dine out, cook, garden and write? You get Food With Legs. A blog about food - cooking it, reviewing it and learning more about it. Add some great photos and you have a great blog.
Also on the website, Buffalo Chicken Wing Dip. A recipe he adapted from tips and other recipes - this thing is a monster sized option for Super Bowl parties. It's got everything - Buffalo sauce, celery, carrots, blue cheese, chicken and the key secret ingredient . . .
. . . Chicken skin. Brilliant. The fact he almost made these into serving cups just blows my mind.
Finally, to show you how cool Food With Legs is, he's been building a wood-fire oven in the backyard of the family cottage. To make pizza and other delicious food. This is commitment to great food. I want one now. That and a tandoor.
These are just some samples of the food that really interested me, but the blog is much more varied. Go check him out.
Friday, 16 July 2010
- a giant turtle that was attached to a wheeled platform.
- the turtle kept chasing me.
- eventually I started wheeling it around (it seemed to like the speed).
- I pushed it hard and fast enough it took off.
- I turned into a chicken to fly after it.
Clearly I need chicken wings.
Wednesday, 14 July 2010
I've been following The Waffle off and on since arriving in Ottawa. A foodie blog about food I like to eat with some political leanings. What I didn't realize was that the blog is written by Senior Press Secretary Karl Bélanger of the federal NDP. Wowsers.
I like his attitude on wings. For example, when reviewing frozen PC salt and pepper wings, his comments are dead on: "I do not buy frozen wings very often, I prefer to make them fresh, usually on the grill. Frozen, they are not always good. It is also very difficult to duplicate the fresh deep-fried versions offered at your favourite joint, and they never come anywhere close to the never frozen, double deep fried critters you can get at Wild Wing."
Speaking of Wild Wing, he has a big review of Wild Wings, and a list of his top 25 flavours. Lucky guy has got to sample way more than I have. I had read his review before, but somehow missed that he had included this blog again!
I think Karl and I could definitely enjoy a bucket of wings together from any number of places. So if your interested in wings, in poutine, or some good grub with a dash of Canadian politics, The Waffle is a great blog to check out. Thanks for the shout outs!
Tuesday, 13 July 2010
On the weekend in the morning and in the Hunt Club/Ottawa South region, LJ and I were short on time and looking for some brunch. In the near distance we saw Tucson's, which we have passed many times before and thought it served brunch. We went in, and we were wrong. I don't know if they used to, or their signs once said they did, or we were just crazy, but they did not have a weekend brunch. We were hungry and running out of time so we decided to stay.
It wasn't the first time I had a brain fart about this place. For the longest time, I pronounced Tucson like the Froot Loops bird, 'Too-can', then 'tuck-sons' before finally realizing that they were named after the city in Arizona, 'TOO-sahn.' Clearly I need to go back to school.
This place is like a desert Roadhouse, except on the border of urban and suburban Ottawa, with pine trees and in a little mini-mall. It sits at a major intersection with lots of signage. The actual entrance is beside a nicely shaded patio.
Tucson's is really known for it's live music. There are two bars on either side of the place, with tables and booths and a stage (see photo above). The walls are draped in photos of customers, musical acts and memorabilia. We were the first patrons of the day, so the place was empty, but I can imagine it packed and rocking out on a Friday night.
I like supporting local and I like fresh food. Our server Michelle sat us quickly and was friendly and answered my wing questions (Like if they have a wing night - they don't. They did but aapparently it didn't do anything for business). Our drink orders were taken, and in a timely manner our lunches were out.
LJ went with the Roasted Garlic Steak Sandwich. "Fresh AAA Alberta striploin grilled to your preference, served open-faced on toasted garlic panini with sautéed mushrooms and onions."
The sandwich was ok. I mean it looked good with its fried onions and nicely cut steak. But LJ said that "it doesn't have much flavour. I've had better in the city." I took a bite and agreed that it was nothing special. The fries seemed to be hand cut, but I think they were only deep fried once as they were really white and a few weren't as well cooked as they could have been.
While sandwiches and fries can be a fine lunch, I'm more of a wings for lunch kinda person. You know, wings for lunch, wings for supper, wings for snacking.
The menu gave me some pointers that the wings should be good. "We only use the finest roaster wings here . . . All of our sauces are made in house for a signature flavour." Finest roasters and sauces made in house sounds like a solid start for wings.
The wings came out and I was immediately excited by two factors:
1) The clean up. There was a plastic bowl for me to put my bones in, as well as napkins and wetnaps. Awesome.
Thursday, 8 July 2010
Wednesday, 7 July 2010
What caught my eye was the picture of the chicken wing page. It's too small to read, but the picture of the wings being tossed in motion is great. The cook book looks graphically fantastic and Cool Hunting seems to think its great for any level of chef.