Bored

I've been on an extended blog break for a while. Apologies to my readers for not updating but I'm just not inspired with the food situation in Toronto right now. I'll get back to it when I feel like it.

Reggie's

Went to this new spot Reggie's beside Craft Burger on King St. today. It looks identical to Craft Burger, branding, interior etc. it's got that "Trying to look like we've been here for 50 years vibe" authentic, new, old school feel. I was impressed by the sandwiches though, pictured here are the tuna melt with fries and the monte cristo. both were good, and the fries were on point as well, other sandwiches that get props are the club and the egg and avocado, apparently the pulled pork isn't that good, but that's expected. I'm surprised Paul didn't put this place on his shit list, cause he came back with us today. You can eat here for under $10 which is good for lunch, and open 24 hours, which I can see getting crazy hectic in that area after the bars close, but anyways, new spots for lunch in the work hood is good. This place gets mixed reviews on chowhound as well, so only go if you trust my taste ;) I'm out. 571 King Street West (416) 979-9992

Food, Inc. Trailer

(Taken from Food, Inc. Website) In Food, Inc. filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults. Opeining on July 12 in select cities.

Big Macs @ Home

I was craving McDonald's (again) but instead of paying the Candy Coloured Clown a visit I decided to man up and try to recreate a Big Mac at home. I made burger patties the day before, flattened the ground beef between wax paper and pounded into thin discs, then froze for stability. All I needed to do was to get some fresh buns, american cheese and create some home-made Big Mac sauce. I researched a few recipes for the sauce but found this particular one to be the most legit, it took quite a few ingredients and actually ended up tasting pretty close to the real deal. American cheese is different from Kraft Singles, the closest you'll find in Canada is "Kraft Extra Cheddar" processed cheese, you can get it at pretty much any grocery store but I didn't know until recently that it even existed. I micro waved the hamburger buns for 20 seconds so they'd be extra soft just like Donnie's. I got a few pickle slices, diced some iceberg and put this beast together, I didn't bother with the 3rd piece of bread in the middle, I just made 2 single Macs instead. It was a tasty burger, but didn't really taste anything like McDonald's. I think it might take years of research to get a burger to taste anywhere close to a real Big Mac. They've got the formula down and I don't think anyone is going to ever figure out the secret to why their burgers taste the way they do...

Big Mac Special Sauce

1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise 
2 Tablespoons (heaping), french salad dressing (the orange stuff)
1/2 Tablespoon sweet relish
2 teaspooons (heaping), dill relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything very well in a bowl or container. Microwave 25 seconds, and stir well again. Cover and refrigerate for 1 hour to let the flavours meld. Makes about 1 cup.

Dumpling King

Robin told us about this down-low dumpling spot way the hell out in Scarborough, he said it was incredible so naturally we hopped in the rides and missioned it out to Midland and Finch for some tasty Shanghai Cuisine. Google maps messed us up and we wound up at a factory first but finally reached our destination. I love soup dumplings and this place repped, we got rounds of dumplings, all kinds but that was just the tip of the iceberg. We ordered jumbo meatballs in a hot pot, followed by green beans with spicy pork, prawns and chillis, a whole crispy roasted chicken, jellyfish salad fried rice served in a seasoned bucket and for desert we got these deep fried candy apple pieces, my mind was officially blown. We all chipped in $20 each, you could probably eat here for less but we ordered a lot of food. We just had to get takeout, I was eating that shit the next day with some sauteed pea shoots. Gotta go back soon!!! This place is worth the mission but if you live in North-East Scarborough, you're lucky. Check their website for more info. www.dumplingking.ca  

3290 Midland Ave Unit 2 @ Finch Ave. (416) 321-0888

The worlds most expensive foods

Womensday.com compile a list of the 12 most expensive foods on Earth. Check it.


The most expensive foods on earth

New Street food coming to Toronto

Toronto's finally stepping up the street food game by allowing some purveyors to set up shop at specific locations around town to bring some variety to the street other than hot dogs. Starting May 24 weekend 8 carts will be cooking up some new shit, Kababs, Bulgogi, Samosas etc. I'm not stoked on the locations of these carts because I'm never around Nathan Phillips Square or Yonge and Eglinton. Perhaps in time more  stands will open up around the city (specifically the Dundas West, Little Italy area). Here's the National Post article.