
Oh yeah! Kool-Aid is put to use pickling cucumbers (Photo by Andre Torrez)
• Just as Smoke’s Poutinerie and Poutini are doing in Toronto, Québécois chefs in New York are adding twists to the cheese-and-gravy standard. T Poutine has such toppings as “Asian” (carrots, peppers, onions, mushrooms, cheddar, soy-ginger sauce) and “breakfast” (scrambled eggs, bacon, cheddar sauce). New York, however, doesn’t sound too happy about the arrival of the Canuck delicacy, deploying that hackneyed headline “Blame Canada.” [New York]
• A Mississippi delicacy—extra-concentrated Kool-Aid used as pickle brine—is moving north, largely in the form of tartar sauce and waffle accompaniments. By the time it hits Toronto, we predict it will be used as a poutine topping. [New York Times]
• It’s time to play another round of “foreigners pay attention to Toronto.” The Washington Post published a mini-guide to Toronto, listing Frank, C5 and a St. Lawrence Market sandwich counter as its top dining picks. Efficiency (or perhaps laziness) is paramount, apparently, considering all three are inside other attractions. [Washington Post]
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