Posts tagged with "food"

Tastes Like Purple

When I’m eat­ing from a bag of can­dy with assort­ed flavours, I always have a favourite. For exam­ple, the red Skittles in the orig­i­nal flavours, or the Creme Eggs in a Cadbury Assorted Bag of mini eggs (which has WAY more of the less favoured Dairy Milk and Caramel Eggs, I sus­pect on pur­pose). The weird thing is that I still enjoy the oth­er flavours just as much. Every time I get one, I see it as an invest­ment towards the end of the bag, when a glo­ri­ous explo­sion of my favourite flavour awaits to tit­il­late my taste­buds.

My Spaghetti Recipe

Thumbnail: Spaghetti in bowl

Thumbnail: Spaghetti close-up

One of the meals I came up with while still in uni­ver­si­ty was a basic spaghet­ti recipe. I still have it reg­u­lar­ly to this day, and think I’ve per­fect­ed the sauce now, because it’s nice and thick but one does­n’t lose their noo­dles in it. I’ve nev­er liked the process of con­sum­ing meat­balls with spaghet­ti, so I’ve always used ground beef instead.

Ingredients:

Makes:

3 gen­er­ous serv­ings

Directions:

  1. Boil spaghet­ti in large pot. It should be al dente in rough­ly the same amount of time it takes to cook the sauce.
  2. Brown ground beef in a medi­um sized pot. Drain.
  3. Season ground beef lib­er­al­ly with Spicy Pepper Medley and con­tin­ue to sim­mer for three min­utes, stir­ring fre­quent­ly. (This is too give the sea­son­ing time to bring out the flavour of the beef, which would­n’t be as promi­nent if the sauce was added first)
  4. Turn heat to high, and stir in pas­ta sauce. Stir in sug­ar. Add more Spicy Pepper Medley to taste (I prob­a­bly end up adding about 10 table­spoons to get the spici­ness just right, when it does­n’t burn at the start, but gets hot­ter as it is con­sumed).
  5. Continue stir­ring until sauce is at a boil. Remove from heat.
  6. Drain spaghet­ti, and serve with sauce.

Variations:

  • For a chunki­er sauce and more com­pli­cat­ed taste, add in a com­bi­na­tion of mush­rooms and onions right before sim­mer­ing the beef in step 2.
  • Use a jar of Presidents Choice Sweet Basil Pasta Sauce for an almost dessert-like spaghet­ti. The per­fect com­bi­na­tion of sweet and salty.

It’s con­ve­nient because all the ingre­di­ents are shelf items or can be frozen, so it can be used as a back­up meal, yet still be hearty enough to be fill­ing. It’s also fair­ly cheap and sim­ple.

Social

Thumbnail: Empty seats at Social
Thumbnail: Social menu and card
Thumbnail: Tableware

A few years ago, while we were still liv­ing togeth­er, Pita and I passed by a restau­rant called Social that was along the mar­ket. We looked in at the ele­gant, min­i­mal atmos­phere, the nice­ly dressed peo­ple, and the intri­cate dish­es that were being served to them. Looking at the menu post­ed out­side, and not­ing the lack of dec­i­mals in the pric­ing (every­thing was in flat dol­lars), it was mutu­al­ly agreed that going there to dine with­out a rea­son to cel­e­brate was out of our bud­get. Just walk­ing inside was some­thing that we would have to earn, and we made an agree­ment. For the term, if I could man­age all As (any­thing from an A- to an A+, or a GPA of over 8.0) and if he could win his next com­pe­ti­tion (for both stan­dard and Latin ball­room danc­ing) than we would walk in one day and order any­thing we want­ed.

The term came and passed, and in the end I only man­aged a bunch of measly grades, while he got bronze at the com­pe­ti­tion. We nev­er spoke of it again.

Until this week. After trav­el­ing abroad for more than a year and work­ing in his native coun­try, Pita came back to Canada to set­tle down. He decid­ed to live the rest of his life in Montreal, but he was able to vis­it for the week­end. We agreed on lunch at Social, not need­ing any jus­ti­fi­ca­tion between each oth­er. After all, we grad­u­at­ed, found jobs, start­ed to set­tle down. We had­n’t seen each oth­er in over a year.

He had the duck, I had the lamb. Both were unbe­liev­ably suc­cu­lent, ten­der, and came with fresh sal­ads in a light dress­ing, along with super-thin fries. Even though we weren’t dressed as well as what some would call the “reg­u­lar” patrons, we were served well and with respect, some­thing can’t be said about all the restau­rants I’ve been to. To be hon­est, I’ve nev­er been giv­en a choice of water (reg­u­lar, min­er­al, soda, or sparkling, the man told us). I paid this time, and Pita agreed to treat me when I vis­it him in Montreal.

Meeting Of The Four Bosses: Japanese Village

Thumbnail: Japanese Village sake bottle

If wine were a liquor, it would taste like sake. The state­ment does­n’t real­ly make sense until one actu­al­ly tries a cup of the warm liq­uid, and I have to admit, I did­n’t believe Louise when she first said it.

Pat, Aaron, Trolley, and I, along with the respec­tive girls/girlfriends, Jen, Karen, Andrea, and Loo, went to the Japanese Village for some cel­e­bra­to­ry tep­pa­nya­ki. Pat found a new full-time devel­op­ment job, Trolley went from con­tract to full-time, and Aaron got an eight-month qual­i­ty assur­ance con­tract, all with­in the same month. Everyone man­aged to make it out on the same night, which is not an easy task among the eight in atten­dance.

The last time we met togeth­er like this was when I first got my job at the begin­ning of spring, when we went to a lit­tle restau­rant in Chinatown to cel­e­brate, sort of like the meet­ing of the heads of the four ter­ri­to­ries in Infernal Affairs 2. It was impor­tant that my three clos­est friends in the city could make it last time, and this time, it just so hap­pened that each one of them got new jobs.

Every main meal comes in six to sev­en cours­es with mush­room soup, sal­ad (con­sumed using chop­sticks), shrimp appe­tiz­ers, mixed veg­eta­bles, rice, and sprouts. I got the filet mignon, which is unlike any­thing I’ve ever tast­ed; ten­der enough to stick through with a chop­stick, but firm enough not to fall off. It’s so good, that I may sac­ri­fice the excite­ment of try­ing some­thing new the next time I go, for the savoury taste of their best cut beef.

Something that I des­per­ate­ly want to do again, but dif­fi­cult enough to accom­plish with every­one there, to make me appre­ci­ate the time when it comes.